Hesarubele Kosambari

-

INGREDIENTS:
1 cup washed and soaked moong dal /Hesaru bele
1/2 cup grated cucumber / kakdi
2-3 tblsp grated raw mango or lemon juice 1 tsp
2 slit green chillies
2 tblsp grated coconut
Salt to taste
Chopped coriander leaves

 FOR THE TEMPERING:
2 tsp oil
1 tsp mustard
1 sprig of curry leaves
Pinch of hing
2 tsp urad dal

 PROCEDURE:

  • Drain water from the moong dal and put in a bowl
  • Add all the other ingredients ,add the tempering and mix well
  • Serve with rice and rasam !!!


Comments

Post a Comment

Popular posts from this blog

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round ti...
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad ...
Read more

Crab Ghee Roast

-
Image
  Ingredients for the masala paste: 20 Byadgi or Kashmiri red Chillies 1 tsp coriander/dhania seeds 1/2 tsp jeera/cumin seeds 4-5 peppercorns 3-4 methi/fenugreek seeds 6 garlic cloves small gooseberry size tamarind Salt to taste 1 big onion sliced and fried in oil till it turns dark brown PROCEDURE: Deseed the red chilies and soak in water for 20 mins  and grind with the other ingredients into a smooth paste adding water Ingredients for the crab ghee roast: 500 gms crab cleaned and cut into pieces 1/2 tsp turmeric powder 1/4 cup curd Salt to taste 3 tbsp ghee Masala as required Chopped coriander leaves for garnishing PROCEDURE: Marinate the crab pieces with salt, turmeric powder, and curds for 30 mins Heat 2 tsp ghee in a pan add marinated crab and fry for 5 mins and remove them from the pan Heat the remaining ghee in the pan and add around 3 tbsp masala paste (or as per your taste) Fry the masala well until it leaves the ghee from the sides Add the crab and cook for 5-10 mins...
Read more