RAW MANGO PICKLE RECIPE

RAW MANGO PICKLE
MANGO PICKLE

Raw Mango Pickle recipes come in variety. This mango pickle recipe is simple to make using a few ingredients like chilly powder, fenugreek seeds, mustard, hing and oil. Pickles make an interesting side dish along with curd rice or any rice dishes, dosa, idly, upma etc.

 

RAW MANGO PICKLE RECIPE
PREP TIME:10 Min; COOKING TIME:5 Min; TOTAL TIME :15 Min;

INGREDIENTS

  • 500 grams unripe or green Omlette mango (big sized)
  • 5 teaspoons byadagi red chili powder (or red chili powder)
  • 1 teaspoon turmeric powder
  • 6-7 teaspoon salt (or add as per taste)
  • 1/4 cup refined oil
  • 3 teaspoons mustard seeds
  • 1-2 teaspoon fenugreek seeds
  • ½ teaspoon asafoetida

METHOD

  1. Rinse the mango and then dry it with a clean towel thoroughly.
  2. Chop the mango into cubes.
  3. The chopped raw mangoes should be about 1-1/2 cups.
  4. Place it in a big bowl, add salt and mix thoroughly.
  5. Store this in a glass jar for 4 days. Water will leave and collect at the bottom of the jar. This is alright.
  6. After 4 days, we have to season the mango pieces with chillies, oil and mustard.
  7. Remove the salted mango pieces into a clean bowl.
  8. Heat a pan, add oil, mustard seeds to it.
  9. After the mustard splutters, add fenugreek seeds, hing and turmeric and turn off the heat.
  10. Add chilly powder or store bought pickle powder to the salted mangoes and mix well.
  11. Add the seasoning now and mix thoroughly. Store it in a big bottle and mix every other day as the pickle.
  12. Keep this in the refrigerator and use it within 3 months.
Puliogare gojju

PULIOGARE GOJJU RECIPE|HUNASE GOJJU

Bhindi do pyaza

BHINDI DO PYAZA RECIPE

RAW MANGO CHUTNEY RECIPE

MANGO CHUTNEY
MANGO CHUTNEY

Raw Mango Chutney Recipe is a tangy chutney made out of raw green mangoes, red chilies and fenugreek seeds. Since summer is here mangoes are availabe in plenty. Jaggery is added to balance the sour taste of mangoes. Mango chutney goes well with dosa, akki rotti and can also be eaten with plain rice. Also check out my Mavinakayi chitranna or Mango rice recipe.

 

RAW MANGO CHUTNEY RECIPE 
PREP TIME:10Mins; COOKING TIME:5 Mins; TOTAL TIME :15Mins;SERVINGS : 6

INGREDIENTS

  • 1 medium sized unripe raw mango (peeled & chopped or grated)
  • 4-5 Byadagi red chillies
  • 5-6 Methi seeds
  •  pinch of turmeric
  • 1 Tbsp Jaggery or Sugar
  • salt (as required)
  • 1/2 Tsp. Mustard seeds
  • pinch of hing
  • 3-4 Tsp. oil

METHOD

  1. Rinse the mangoes well then dry them with a kitchen towel
  2. Peel and chop them into small pieces or grate it.
  3. Heat a kadai with 1 teaspoon of oil in it.
  4. Add the red chillies fry on medium heat.
  5. After a minute add the Methi of Fenugreek seeds and fry till brown.
  6. Grind the cut mangoes, methi seeds and red chillies along with jaggery and salt. Do not add any water.
  7. Heat oil in a pan and add the mustard seeds for seasoning. After it splutters add hing and the ground mixture in it.
  8. Fry  the  chutney on a low flame for a minute. Taste and adjust the salt and sweet content.
  9. Serve it with Dosa, idli or roti, rice.
  10. Refrigerate unused portion for later consumption.
cucumber kosambari

CUCUMBER MOONG DAL KOSAMBARI| CUCUMBER MOONG DAL SALAD

appehuli saaru

APPEHULI|MAAVINAKAYI SAARU|RAW MANGO JUICE

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

DAL PALAK | SPINACH IN DAL GRAVY | SPINACH DAL

Dal Palak
DAL PALAK

Dal palak is a healthy Indian curry which is a combination of protein rich lentils or dal and iron rich spinach. We can prepare dal palak with moong dal alone or toor dal alone but it tastes the best when made combining moong dal, masoor dal and toor dal.This kind of dal is perfect for kids and adults who do not eat greens. Dal palak is made across the country with slight variations and is served with chapathi or roti or rice.

DAL PALAK | SPINACH IN DAL GRAVY | SPINACH DAL

          PREP TIME:10Mins; COOKING TIME:20Mins; TOTAL TIME:30Mins
               SERVINGS:3-4;AUTHOR:LAKSHMI BANGALORE

INGREDIENTS

  • 1/4 cup Toor dal or split pigeon peas
  • 1/4 cup Moong dal or green gram
  • 1/4 cup Masoor dal or red lentils
  • 2 cups palak or spinach
  • 1 medium sized onion
  • 1 medium sized tomato
  • 1/2 inch ginger
  • 1/2 tbsp cumin seeds or jeera
  • 1/4 tbsp mustard seeds
  • 1 red chili
  • 1/2 tbsp turmeric powder
  • 3-4 green chilies
  • few sprigs of coriander leaves
  • 2 cups of water
  • 4 tbsp oil
  • Salt to taste

METHOD

  1. Take all the dals in pressure cooker, wash them thoroughly for 2-3 times.
  2. Add 1 cup of water, turmeric powder and pressure cook for 3 whistles until dal is cooked soft.
  3. Mash the dal and keep aside.
  4. Wash palak leaves well and finely chop them. Keep aside.
  5. Finely chop the onion, tomato, green chilies, coriander leaves and grate the ginger.
  6. Heat 3 tbsp oil in a pan add cumin seeds and wait till they sizzle.Add grated ginger and saute for a minute.
  7. Add chopped onion, green chili and curry leaves.Saute till the onion becomes translucent.
  8. Add chopped tomato,saute till they turn mushy.Add chopped spinach, fry for about 3-4 minutes until the raw smell goes away.
  9. Add cooked mashed dal and 1 cup of water. Let it boil.Cover the pan with a lid and cook for 5 minutes.
  10. In another pan, heat 1 tbsp oil add mustard seeds and let it pop. Add 1/4 tbsp cumin seeds, add broken red chili and saute for a minute. Pour the tempering to the dal mixture.
  11. Garnish with chopped coriander leaves and serve the healthy delicious dal palak with rice or chapathi.
BHINDI FRY

BHINDI FRY | BENDEKAYI PALYA | OKRA FRY

PEANUT CHUTNEY

KADLEBEEJA CHUTNEY | SHENGA CHUTNEY | PEANUT CHUTNEY | GROUNDNUT CHUTNEY

MOONG DAL RECIPE|HESARU BELE DAL RECIPE

MOONG DAL
MOONG DAL

MOONG DAL RECIPE | HESARU BELE DAL RECIPE- This Moong dal recipe is easy to prepare and very healthy too. This dal is made out of moong dal or green gram dal or hesaru bele(in Kannada). Moon dal or Green gram is supposed to be very light on the tummy at the same time nutritious keeping the protein in mind. Moon dal has a cooling effect on the body. In South Indian traditional meals, we serve “Tovve” or “dal” with hot steamed plain rice and ghee at the beginning before putting rasam on the rice. Even a small baby can be fed Moong dal. We can add radish, carrots to make moong sabzi. Moong dal payasam or Hesarubele payasa, moong dal halwa are also popular moong dishes.

MOONG DAL RECIPE | HESARU BELE DAL RECIPE
PREP TIME:10Mins; COOKING TIME:15Mins; TOTAL TIME :25Mins;SERVINGS :2-3

AUTHOR:LAKSHMI BANGALORE

INGREDIENTS

  • 1 cup hesaru bele or moong dal
  • 1 medium size onion
  • 1 medium size tomato
  • ¼ tsp red chili powder
  • ⅓ tsp turmeric powder
  • 3 cups water
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 green chilies
  • 1/2 lemon juice
  • 2 Tbsp. freshly grated coconut
  • curry leaves
  • coriander leaves
  • a pinch of asafoetida
  • ½ inch ginger
  • salt as required
  • 2 tsp. oil

METHOD

  1. Chop onion, tomato, green chilies and ginger
  2. Wash the hesaru bele or dal and add onion, tomato, ginger, turmeric, cut green chilies, a few drops of oil and pressure cook for 3 whistles.
  3. After the pressure subsides remove the lid of pressure cooker and check the consistency of the dal. Add water to adjust the consistency of the dal.
  4. Add salt and boil the dal for a few minutes.
  5. Add lemon juice, coconut, curry and coriander leaves and turn off heat.
  6. In a separate seasoning pan, heat oil or ghee for seasoning. Add mustard seeds and cumin seeds and wait till it starts splutters. Add hing or asafoetida and turn off heat.
  7. Add the seasoning on top of the boiled  moong dal.
  8. Serve the hot moong dal with steamed plain rice, rotis or chapatis.
Coconut chutney

COCONUT CHUTNEY RECIPE

mint pulao

MINT PULAO OR PUDINA PULAO

GREEN GRAM CURRY OR WHOLE MUNG BEANS TADKA RECIPE

green gram curry
GREEN GRAM CURRY

GREEN GRAM CURRY – WHOLE MUNG BEANS TADKA– Green gram curry or whole mung beans tadka goes well with roti, chapathi and if made little watery goes with rice also.  Green gram curry is easy to prepare only you have to make sure that the green gram lentil is soaked for 4-5 hours or even overnight. The whole curry could be made in a pressure cooking pan and the total preparation time is around 45 minutes. In Kannada it is green gram is called “hesaru kaalu”. The preparation would be “Hesarukaalina usli”. While making Green gram curry I have used a very few ingredients that is available readily in the kitchen. You can also add coconut and grind along with the onion and tomatoes. Green gram curry is very tasty, healthy and nutritious and could be carried in your tiffin box.

One cup of cooked moong or mung beans contains 212 calories, 14 grams of proteins and 15 grams of fiber. As its fiber content is high it is effective if you are looking for healthy options to eat. Combining it with phulkas or rotis without oil, it is filling and an effective weight loss diet. If you have green gram or mung beans in excess it could be left to sprout for 2-3 days and used in salads or even ground to make Pesarattu. Refer to my recipe already in my blog.

GREEN GRAM CURRY OR WHOLE MUNG BEANS TADKA RECIPE

PREPARATION TIME: 20 MINS; COOKING TIME: 25; TOTAL TIME: 45 MINS; SERVINGS: 4

AUTHOR: LAKSHMI BANGALORE

INGREDIENTS

  • 1 ½ C GREEN GRAM (SOAKED OVERNIGHT)
  • 3 GREEN CHILLIES
  • 2 ONIONS
  • 3 TOMATOES
  • 1 INCH GINGER
  • 1 1/2 TSP. LEMON JUICE
  • CORIANDER
  • 1 TSP. RED CHILLY POWDER
  • ½ TSP. TURMERIC
  • 1 TSP. DHANIA POWDER
  • 1 TSP. JEERA POWDER
  • 1 TSP. GARAM MASALA
  • 2 TSP. OIL
  • 1 TSP. JEERA OR CUMIN
  • PINCH OF HING OR ASAFOETIDA
  • SALT TO TASTE

METHOD

  1. Soak the green gram overnight. Heat a pressure pan or and add oil to it. After it heats up add cumin. When it splutters add hing followed by green chilies. Fry this for a few seconds and then add onions and fry them till they are translucent.
  2. Add turmeric, dhania-jeera powders and fry for another minute. Add tomatoes and fry for a couple of minutes.
  3. Add 2 cups of water along with the soaked green gram. Add garam masala powder and salt to taste.
  4. Close the lid and let it cook for 4-5 whistles. Turn off heat and let the pressure come down. Open the lid. Add the lemon juice and coriander leave. Mix well.
  5. Adjust the water for thin gravy. Enjoy with hot chapattis.

bitter gourd pickle

BITTER GOURD PICKLE RECIPE OR HAGALAKAYI PICKLE

ghee

HOME-MADE GHEE RECIPE OR HOW TO MAKE GHEE AT HOME

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