CUCUMBER MOONG DAL KOSAMBARI| CUCUMBER MOONG DAL SALAD

cucumber kosambari
Cucumber Kosambari

CUCUMBER MOONG DAL KOSAMBARI RECIPE is a salad made out of soaked moong dal or split green gram with cucumber. During Ramanavami festival this type of Kosambari and Paanaka or Sherbet or juice is served in South Indian households or in religious gatherings.

CUCUMBER MOONG DAL KOSAMBARI|CUCUMBER MOONG DAL SALAD
PREP TIME:15Mins; COOKING TIME:0 ; TOTAL TIME :15Mins;SERVINGS :4

INGREDIENTS

  • ¼ cup moong dal
  • enough water for soaking moong dal
  • 1.5 cups finely chopped cucumber
  • 3 tablespoons grated coconut
  • 1 green chili, (chopped)
  • 2 tablespoons chopped coriander leaves
  • ½ teaspoon lemon juice (or add as required)
  • salt as required
  • 2 teaspoons oil
  • ½ teaspoon mustard seeds
  • 1 pinch asafoetida
  • 5 to 6 curry leaves

METHOD

  1. Firstly rinse ¼ cup moong lentils a couple of times in water. Then soak the lentils for 1 to 2 hours.
  2. Later drain all the water and add the soaked moong lentils into a bowl.
  3. Add 1.5 finely chopped cucumber, 3 tablespoons freshly grated coconut, 2 tablespoons coriander leaves and 1 green chili (chopped). Instead of green chilies, you can use black pepper powder.
  4. Squeeze some lemon juice. you can add lemon juice less or more as per your requirements.
  5. Mix everything very well.
  6. Heat 2 teaspoon oil in a small pan and then add ½ teaspoon mustard seeds. Let the mustard seeds crackle.
  7. Once the mustard seeds crackle, add 5 to 6 curry leaves and a pinch of asafoetida. Stir and then switch off the flame.
  8. Pour the tempering mixture in the salad. Mix very well. You can refrigerate the salad and then serve later. Add salt before serving the salad and mix very well.
  9. Serve kosambari salad as a side with your meals.
cabbage palya

YELEKOSINA PALYA|CABBAGE PALYA

MANGO CHUTNEY

RAW MANGO CHUTNEY RECIPE

YELEKOSINA PALYA|CABBAGE PALYA

cabbage palya
CABBAGE PALYA

Yelekosina palya or Cabbage Palya or Cabbage stir fry is a simple and flavorful South Indian side dish. It is prepared by cooking shredded cabbage in a tadka of mustard seeds, red chilies, curry leaves and grated coconut. This dish is generally an accompaniment for sambar or rasam rice but it can also be served with chapathi. Cabbage is a good source of vitamins C, K, B6, Folate and dietary fiber. Since it has low cholesterol and saturated fat levels it is a vegetable you can choose for weight watching purposes in your salads. I use cabbage in Chinese vegetarian Hakka noodles and I also make Cabbage Sambar occasionally. Yelekosina palya or Cabbage Palya tastes good when you cook it on medium heat in a pan openly instead of  in a pressure cooker. 

YELEKOSINA PALYA | CABBAGE PALYA 

             PREP TIME: 10Mins; COOKING TIME: 20Mins; TOTAL TIME: 30Mins
                           SERVINGS: 4-5; AUTHOR: LAKSHMI BANGALORE

INGREDIENTS:

  • 1 medium sized cabbage
  • 1 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1/4 tsp chana dal
  • 2 red chillies
  • 1-2 sprigs of curry leaves
  • 1 small size onion (optional)
  • 1/4 tbsp turmeric powder
  • 2 tbsp grated coconut
  • 1/4 cup coriander leaves
  • 1/2 cup water or more
  • 2 tbsp oil
  • Salt to taste

METHOD:

  1. Rinse the cabbage and coriander leaves, chop it finely. Dice the onions.
  2. Heat oil in a pan and put mustard seeds and let it crackle. Add chana dal , ural dal and let it turn golden followed by red chilies and onion.
  3. Saute the onion till it is translucent.
  4. Transfer the chopped cabbage into the pan, add a pinch of turmeric powder, salt followed by enough water.
  5. Cover the pan to cook the cabbage for 10 minutes on medium flame.
  6. Cook for another 2-3 minutes till all water is evaporated and cabbage is well cooked.
  7. Garnish Yelekosina Palya with coriander leaves and coconut grating.
  8. Serve  the Cabbage side dish along with hot sambar or rasam and  rice.
Hummus

HUMMUS RECIPE

cucumber kosambari

CUCUMBER MOONG DAL KOSAMBARI| CUCUMBER MOONG DAL SALAD

HUMMUS RECIPE

Hummus
Hummus

HUMMUS is a thick paste or spread made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic, made originally in the Middle East, Mediterranean, Egypt. It is an accompaniment to Pita bread, finger chips, tortilla chips, falafel etc. It is a healthy dip and you can serve it at parties or when you are looking for a healthy snack eat it with pita bread which you can buy at grocery stores. The chickpeas must be ground into a paste when it is quite hot as the skin disintegrates only when hot. Hummus provides a good source of protein to vegetarians. It is high in fiber and has a low glycemic index so a good option for diabetics. Hummus is gluten, diary and nut-free and is easy to add to your diet. Spread it on top of your pita pocket, sandwich or wrap instead of mayonnaise.

HUMMUS RECIPE – CREAMY DIP OR SPREAD MADE FROM WHITE CHICKPEAS.
PREP TIME:5Mins; COOKING TIME:25Mins; TOTAL TIME :30Mins;

SERVINGS :5

INGREDIENTS

  • 1.5 cups dried white chickpeas, (soaked in water for 8 to 9 hours and then cooked till soft)
  • ½ cup olive oil, (add more if required)
  • 2 to 3 garlic cloves, (chopped)
  • 1 tablespoon lemon juice
  • ½ teaspoon red chili powder (or cayenne pepper)
  • ½ teaspoon black pepper powder
  • 1 teaspoon cumin powder ((jeera powder))
  • ½ cup roasted and powdered white sesame seeds (or ½ cup tahini)
  • a few sprigs of parsley (or coriander leaves (cilantro))
  • salt as required

METHOD

  1. Roast the sesame seeds and then powder these finely.
  2. Take the cooked chickpeas, all the spices, parsley, salt and garlic in a blender.
  3. Add the powdered sesame seeds, lemon juice and olive oil.
  4. Blend to a smooth paste.
  5. Serve the hummus with warm pita bread garnished with a few sprigs of parsley
BHARELI BAINGAN

STUFFED BRINJAL RECIPE| BADANEKAI YENNEGAYI

cabbage palya

YELEKOSINA PALYA|CABBAGE PALYA

STUFFED BRINJAL RECIPE| BADANEKAI YENNEGAYI

BHARELI BAINGAN
STUFFED BRINJAL OR BADANEKAYI YENNEGAYI

Stuffed Brinjal | Badanekai Yennegayi Recipe is prepared with small, purple or green variety brinjals that are stuffed with spices and cooked in an aromatic masala.  Instead, you can also use big brinjals or eggplants and cut them into pieces. I have used the green brinjals  here in the picture but I have cut them up into pieces. This recipe is prepared in the south in different ways, but the basic ingredients are coconut, peanuts, sesame seeds, chillies and oil. Stuffed brinjals can be prepared for lunch or dinner and it goes well with roti, chapathi, jolada rotti. 

STUFFED BRINJAL RECIPE| BADANEKAI YENNEGAYI

PREP TIME:10 MIN; COOK TIME: 20 MIN; TOTAL TIME: 30 MINS; SERVINGS: 4

INGREDIENTS

GRIND INTO A PASTE:

  • 1/2 Cup Peanuts (roasted till golden)
  • 1 Tbsp. Sesame seeds
  • 2 tsp. Coriander powder
  • 1 tsp. Jeera powder
  • 8-10 Byadagi red chillies
  • Tamarind very small quantity (2 rupee coin size)
  • 1 tsp. Jaggery
  • 1 cup grated coconut
  • 1/4 tsp. Turmeric
  • 1 Tsp. oil
  • salt
  • water

OTHER INGREDIENTS

  • 8 small brinjals or 1 big purple brinjal
  • 4 Tbsp. oil
  • 2 tsp. Mustard seeds
  • 1/4 tsp. asafoetida
  • curry leaves

METHOD

  1. Cut or slit the small brinjals crosswise without detaching the stalk. Store them in salt water till you prepare the following masala paste.
  2. Heat a pan, add one teaspoon of oil. Fry the peanuts till golden brown, keep it aside. 
  3. Next in the same pan add the sesame seeds and fry till they splutter for about a minute, add broken red chillies, mix continuously and turn off heat.
  4. After the fried ingredients have  cooled down, put them in a grinder along with the coriander – jeera powder, coconut, jaggery, turmeric, tamarind, salt and grind them into a fine paste with little water. 
  5. Next drain the brinjals from the water and stuff it with the above paste. Retain the remaining masala for later use.
  6. In a wide pan, add oil and add mustard seeds, add asafoetida after the mustard splutters. 
  7. Next on a medium-low flame, add curry leaves and the stuffed brinjals one by one. 
  8. Close the lid and let it cook for 3-4 minutes. Turn the brinjals using a spoon to the other side and cook this side for 3 minutes.
  9. Next add the remaining masala paste with 1/2 cup water and add salt to taste.
  10. Cook the brinjals for 10 minutes on medium flame or till cooked.
  11. Taste the masala and adjust the water or salt consistency. Enjoy it hot with rotis for lunch or dinner.
Mooli paratha

MOOLI PARATHA |RADISH PARATHA

Hummus

HUMMUS RECIPE

ONION CHUTNEY RECIPE|HOW TO MAKE ONION CHUTNEY FOR IDLI OR DOSA

onion chutney
ONION CHUTNEY

Onion Chutney recipe is a tangy south Indian chutney which is made out of roasted onions and mild spices that goes well with Idli or Dosa. If you are looking for a chutney without coconut then this is a very good match. We use a lot of coconut gratings in our south Indian preparations and this recipe is a change from the regular coconut chutneys.  Any type of onions could be used in this recipe and the amount of red chillies that you add could also be adjusted according to your taste buds. I have used a big red onion in this recipe. Onion chutney is a good accompaniment to idli or dosa or akki roti.

ONION CHUTNEY RECIPE|HOW TO MAKE ONION CHUTNEY FOR IDLI OR DOSA

PREP TIME: 10 MIN; COOK TIME: 8 MIN; TOT TIME: 18 MIN; SERVINGS: 3-4

INGREDIENTS

  • 2 Tsp. Bengal gram dal
  • 2 Tsp. Urad dal split
  • 1/2 lemon size Tamarind
  • 1 Big Onion
  • 4 Byadagi chillies
  • 5-6 Curry leaves
  • 2 cloves Garlic
  • 1 pinch Turmeric
  • 1 tsp. Jaggery powder
  • 1 tsp. Oil
  • Salt
  • little water

FOR SEASONING

  • 1 Tsp. Oil
  • 1 Tsp. Mustard seeds
  • pinch of hing or Asafoetida
  • 1 Red chilly
  • Curry leaves a few

METHOD

  1. Cut onions into big pieces and keep it aside.
  2. In a pan heat oil and fry the bengal and urad dal on a medium flame for a minute or two.
  3. Next add the cut onions and garlic into the pan and fry till onions are translucent.
  4. Add the red chillies, curry leaves and fry for a minute. Turn off heat and let it cool completely.
  5. Grind the onion mixture by adding jaggery, tamarind, salt and little water into a thick chutney.
  6. Transfer it to a bowl or box in which you want to store the chutney.
  7. Heat a pan, add oil and mustard seeds. Add hing, red chilly and curry leaves after the mustard seeds splutter.
  8. Turn off heat and transfer the seasoning on top of the chutney.

 

lemon rasam

LEMON RASAM RECIPE|HOW TO MAKE LEMON RASAM

Mooli paratha

MOOLI PARATHA |RADISH PARATHA

LEMON RASAM RECIPE|HOW TO MAKE LEMON RASAM

 

lemon rasam
LEMON RASAM

 

Lemon rasam recipe is a spicy hot and sour recipe made with lemon, ginger, chilies and coriander. Eaten with steamed rice or can make it watery to drink it as shorba or soup in the evening. Lemon rasam has tur dal, lemon juice, coriander for flavour and to add to the spiciness I have added pepper, cumin and green chillies. The turmeric and coriander gives it nice color and makes it inviting. The lemony taste makes it very refreshing to eat with hot rice. If you have flu or if you need a change from eating regular rasam, lemon rasam should be on your to do list. As everyone knows lemon is rich in Vitamin C and hence is good for your immunity.

LEMON RASAM RECIPE|HOW TO MAKE LEMON RASAM

PREP TIME:15 MINS; COOK TIME:10 MINS; TOT TIME: 25 MINS; SERVINGS:4

INGREDIENTS:

  • 1/4 Cup Tur dal
  • pinch of Turmeric
  • 2-3 sprigs coriander leaves
  • 3 green chillies
  • 1/2 inch ginger
  • 2 garlic pods (optional)
  • 4 pepper corns
  • 1 tsp. cumin seeds
  • 2 tsp. oil or ghee
  • few curry leaves
  • 1 tsp. mustard seeds
  • 1 pinch hing or asafoetida
  • 2 red chillies
  • 3 tsp. lemon juice
  • salt to taste
  • water

METHOD:

  1. Rinse the tur dal or broken pigeon peas, add enough one and a half cups of water, a pinch of turmeric, a dot of oil and cook it in a pressure cooker. 
  2. Let the dal cook for 5 whistles. After it cools down, mash it and keep it for further use.
  3. When the dal is cooking, cut the coriander, ginger, green chilies, curry leaves, garlic and squeeze out the lemon juice and keep them aside.
  4. Grind coriander leaves, ginger-garlic and green chilies coarsely.
  5. Heat a vessel for seasoning and to boil the rasam. Add little oil and when it heats up put mustard seeds in it. Let it splutter.
  6. When it starts spluttering add hing and the broken red chilies.
  7. Lower the heat and add the ground coriander masala paste to it. Add little water and let it boil.
  8. When it starts to boil add the mashed tur dal, salt and curry leaves and let it boil.
  9. After 5 minutes turn the heat off and add the lemon juice.
  10. Taste the rasam and add salt, lemon juice or water to suit your taste. Eat it with hot rice.
  11. If your are serving it as soup make it more watery and do not add curry leaves.

 

hitikida avarekalu curry

HITIKIDA AVAREKALU CURRY|EASY FIELD BEANS CURRY

onion chutney

ONION CHUTNEY RECIPE|HOW TO MAKE ONION CHUTNEY FOR IDLI OR DOSA

HITIKIDA AVAREKALU CURRY|EASY FIELD BEANS CURRY

hitikida avarekalu curry
HITIKIDA AVAREKALU CURRY

HITIKIDA AVAREKALU CURRY|EASY FIELD BEANS CURRY – A spicy South Indian curry or side dish made out of field beans in a spicy coconut masala.

Avarekalu or hyacinth beans or surti papdi is found in plenty during the winter months of december and january in Bengaluru. I make upma, akki rotti, usli, curry etc from avarekalu often during winter. They are a source of flavour, health and energy and can be used in numerous ways. In this post  I have used Hitikida avarekalu instead of the regular avarekalu or field beans. “Hitikida” means the outer skin of the beans is taken out so the beans is easily cooked. Field beans has a buttery taste and the curry recipe below goes well with chapathi, puri or idli.

HITIKIDA AVAREKALU CURRY|FIELD BEANS CURRY

PREP TIME:10 MINS; COOK TIME:10 MINS; SERVINGS: 3-4;

AUTHOR: LAKSHMI BANGALORE

INGREDIENTS

  • 2 Cups Hitikida Avarekalu/field beans
  • 1 big onion
  • 2 tomatoes
  • 1/4 Cup Coconut gratings
  • 1/4 inch ginger
  • 2 pods garlic (optional)
  • 2 green chillies
  • 2 sprigs coriander
  • 1/2 inch cinnamon stick
  • 1 tsp. gasa gase or khus khus or poppy seeds
  • 1 clove
  • 1 tsp. corinader powder
  • 2 red chillies
  • 1 tsp. mustard seeds
  • pinch of hing or asafoetida
  • 2-3 tsp. oil
  • curry leaves
  • pinch turmeric
  • salt to taste

METHOD:

  1. Buy ready made hitikida avarekalu or field beans in the market. Or buy the whole avarekaayi, remove its seeds and soak it in water for 3 hours. After this remove the skin by pinching the seeds.
  2. Next, add 4 cups of water and boil the hitikida avarekalu till it cooks or for 12 minutes. Strain the beans and keep the water sepearately for further use.
  3. Meanwhile, cut the onion, tomatoes, chillies, coriander springs, ginger, garlic and coconut and put it in a grinder.
  4. In a small pan put a dot of oil and mildly roast cinnamon stick, clove, poppy seeds.
  5. Add the above dry roasted ingredients to the grinder and grind coarsely.
  6. Heat a pan and add oil for seasoning. Next add mustard seeds and wait for it to splutter.
  7. Next add hing, pinch of turmeric, curry leaves and then add the strained hitikida avarekalu followed by the ground mixture.
  8. Add the strained hitikida avarekalu water broth to get the desired curry consistency and salt. Mix well.
  9. Let this curry boil in medium heat for 5 minutes.
  10. Adjust the salt consistency by tasting the preparation. Turn off heat once you are satisfied with the flavours.
  11. Finally, serve this Hitikida Averekalu curry hot with roti or rice.

 

 

 

 

nimbe gojju

NIMBE GOJJU|LEMON CURRY

lemon rasam

LEMON RASAM RECIPE|HOW TO MAKE LEMON RASAM

NIMBE GOJJU|LEMON CURRY

nimbe gojju
Nimbe gojju or lemon curry

Nimbe gojju or Lemon curry is a simple tasty curry made out of lemon juice. If you have lemon lying around and if you are bored of making lemon rice, then this gojju is a good option.  Nimbe gojju is a watery curry made out of lemon juice, coconut and a few dry ingredients.  It’s tangy taste with sweet, sour and hot makes it to be a great side dish. Nimbe gojju or lemon curry goes well with rice, roti, ragi balls or dosa. This is my mother-in-laws recipe and very delicious indeed!

NIMBE GOJJU|LEMON CURRY

PREP TIME: 10 MINS; COOK TIME: 10 MINS; SERVINGS: 5

INGREDIENTS

  • 2 Medium lemon juice extract
  • 1 Tsp. Bengal gram dal
  • 1 1/2 Tsp. Urad dal
  • 1/2 Cup Fresh coconut gratings
  • 1/2 Tsp. Methi seeds
  • 4 Bydagi red Chillies
  • 2 Tsp. Jaggery powder
  • pinch of Turmeric
  • 1/2 Tsp. oil
  • 1/2 Tsp. Mustard seeds
  • Hing
  • few curry leaves
  • Salt to taste

METHOD

  1. Extract the juice of 2 lemons and keep it aside.
  2. Keep a pan on medium fire and dry fry bengal gram dal, urad dal, followed by red chillies and methi or fenugreek seeds.
  3. Grind the above fried mixture along with turmeric and coconut adding little water.
  4. Heat a pan and put oil for seasoning. Add mustard seeds and let it splutter.
  5. Add hing and curry leaves, followed by the ground paste. 
  6. Put salt and jaggery and let the masala warm up. Now add the lemon juice.
  7. Adjust the salt and jaggery to your taste and turn off heat as there is no need to cook it further.

 

avarekalu kootu

AVAREKALU KOOTU|FIELD BEANS CURRY

hitikida avarekalu curry

HITIKIDA AVAREKALU CURRY|EASY FIELD BEANS CURRY

AVAREKALU KOOTU|FIELD BEANS CURRY

avarekalu kootu
AVAREKALU KOOTU

Avarekalu Kootu or Field beans curry is a spicy curry made out of avarekalu or field beans or hyacinth beans or lilva papdi. The curry can be made with the beans alone or with other vegetables and has a spicy coconut based gravy. During winter when avarekalu is available in plenty, avarekalu kootu gives us energy and vigor when eaten with rice or roti. 

According to healthbenefits.com 1 cup of cooked avarekalu (without salt) contains 227 calories, 15 grams of proteins, 78 mg or calcium. Avarekai or avarekalu also field beans or hyacinth beans are available in plenty during winter in Karnataka. In fact, Avarekalu mela happens every year in Bangalore and different kinds of dishes such as avarekalu vada, payasam, ice-cream, obbattu etc., have been presented in the mela. Avarekalu has gained a lot of popularity in the south. Avarekalu can be incorporated in akki roti, upma, rasam, kootu, bisi bele bath, pulav etc.

AVAREKALU KOOTU|FIELD BEANS CURRY

PREP TIME:10MIN; COOK TIME: 20MIN; TOTAL TIME: 30 MIN; SERVINGS:4

Ingredients

  • 1- 1/2 cups Avarekalu/ surti papdi/lilva beans
  • Potatoes/brinjals/Chayote squash 
  • 1/2 cup  Tur dal
  • 2 tsp. oil
  • 1 tsp. mustard seeds
  • pinch of Asafoetida
  • few curry leaves

For masala

  • 2 Tsp-Urad dal 
  • 2 Tbsp-Chana dal 
  • 1 Tsp-Coriander seeds/Dhaniya 
  • 1 Tsp-Cumin seeds/Jeera
  • 1 inch piece of Dalchini/ Cinnamon stick 
  • 5 Red chillies
  • pinch of turmeric
  • 1/2 Cup fresh or dry coconut
  • salt

METHOD:

  1. Pressure cook the tur dal, avarekalu and vegetables ( 3-4 whistles).
  2. Keep a pan on medium heat and fry the dals for a minute. Add the coriander seeds, cumin seeds, red chillies and dalchini and fry for another 2 minutes or until aroma comes. Turn off heat and let it cool.
  3. After it cools, grind the above ingredients into a masala paste with grated coconut adding little water.
  4. Heat oil in a pan and add mustard seeds to it. When the mustard starts spluttering add the hing. 
  5. Now put the ground masala paste into it followed by little water and cook it for a minute on medium heat.
  6. Transfer the tur dal, avarekalu, vegetables, salt to taste and cook it on medium heat stirring often. The consistency should not be too watery. 
  7. Boil it till the masala cooks or the oil comes to the top, and the masala blends well with the vegetables. Serve it hot with rice or rotis.
pineapple gojju

PINEAPPLE GOJJU |TANGY SPICY PINEAPPLE GRAVY

nimbe gojju

NIMBE GOJJU|LEMON CURRY

PINEAPPLE GOJJU |TANGY SPICY PINEAPPLE GRAVY

pineapple gojju
Pineapple gojju

Pineapple gojju is a lip-smacking sweet and spicy, tangy gravy made using pineapples cooked in coconut based spicy masala. Pineapples are rich in Vitamin C, Vitamin A and is a naturally anti-inflammatory fruit. This is a classic side dish of South Karnataka usually prepared during festivals or served during weddings and other occassions when a traditional meal is served on a plaintain leaf. This delicacy is a perfect combination of multiple flavours in a single gravy and is best served with rice, roti, dosa and chapathis.

PINEAPPLE GOJJU |TANGY SPICY PINEAPPLE GRAVY

           PREP TIME: 10Mins; COOKING TIME: 30Mins; TOTAL TIME:40Mins;

              SERVINGS: 2-3; AUTHOR: LAKSHMI BANGALORE

INGREDIENTS

  • 1 cup pineapple
  • 1/2 tsp turmeric powder
  • 5 tbsp jaggery or bella
  • 1/4 cup tamarind juice
  • 2 cup water
  • 3/4 cup fresh grated coconut
  • 2 tbsp urad dal
  • 1/2 tsp methi or fenugreek seeds
  • 5 dried red chilli
  • 1 tbsp sesame seeds or til
  • 5 tbsp oil
  • 1 tbsp mustard seeds
  • 10-15 curry leaves
  • Salt to taste

METHOD

  1. Peel the outer skin of the pineapple and cut them into small cubes. In a pan, boil the chopped pineapple cubes in one cup of water for 5 minutes.
  2. Add in tamarind juice, jaggery, turmeric and salt to the pan. Let it cook until the jaggery melts.
  3. To prepare the masala; dry roast the sesame seeds and roast urad dal, methi seeds, 6 dried red chilli, 6-7 curry leaves with a tablespoon of oil.
  4. To a blender, add the above roasted items with coconut and water as required. Blend into a smooth paste and keep aside.
  5. To a pan or kadai, add 1 tbsp oil, mustard seeds and wait till it splutter.
  6. Add curry leaves and 1 broken red chili.
  7. Add cooked pineapple and ground masala. Mix well and adjust the consistency of the gravy by adding water.
  8. Cook for 10 minutes on medium flame and then simmer for another ten minutes stirring occasionally.
  9. Serve the traditional pineapple gojju with rice, dosa, roti or chapathi.

Note: The amount of jaggery and tamarind paste to be added depends on how sweet or sour the pineapple is.

PEANUT CHUTNEY

KADLEBEEJA CHUTNEY | SHENGA CHUTNEY | PEANUT CHUTNEY | GROUNDNUT CHUTNEY

avarekalu kootu

AVAREKALU KOOTU|FIELD BEANS CURRY

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