Vatha Kolumbu

Vatha Kolumbu is a typical sounth Indian dish. Vathal – stands for sun dried stuff like dried Bhendi, Cluster beans or Marathakali. These sundried products are widely available in all leading grocery stores today. These have a long shelf life & adding these to these Kolumbus makes it really yummy & gives a different flavour.

I love Vatha kolumbu as its simple yet tasty! Just rice, vatha kolumbu & any simple vegetable on side & papad.. Ahh!! What a satisfying meal. They say Vatha kolumbu & Parruppu usali is the best combo & yes, I like it too, but its tastes great with just potato curry too…

So here my version of Vatha kolumbu for u!

Ingredients:

Tamarind – a lime size ball
Onion – 1
Gingelly Oil – 2 tbspns
Channa dhal – 1 tbspn
Mustard seeds - ½ tsp
Curry leaves – few
Maratha kali Vathal – a handful (store bought)
Sambhar powder – 2 tsps
Salt – to taste

Method:

1. Soak tamarind in water & set aside.

2. In a pan add little oil & fry the vathal for few minutes, till they turn slightly brown & puff up a bit. Transfer to a vessel & set aside.

3.In the same pan add remaining oil & mustard seeds, channa dhal & curry leaves.

4.Then add finely chopped onions & fry well till they turn slightly brown.

5.Now add the tamrind water & bring to a boil.

6.Then add the sambhar powder, salt & bring to a good boil, till the raw smell of tamarind goes off & you will see oil coming on top. By now it will have a good thick consistency too.

7.Finally add the fried Vathal & mix well.

Serve with hot rice & some vegetable & papad on the side.

Surna Adigai (Yam Pickle)

Surna Adgai means Suran or yam pickle. This is a konkani instant pickle, quite easy to make and simply delicious!

I had this after long at the “CHUDI” pooja we had here at Konkani Sabha. Chudi or Tulsi Pooja is a festival we have in Shravan month( usually falls in Aug) & we do this every Friday & Sunday through out the month. You basically make a small bouquets of Dirbankur ( Arugampul / Grass that u keep for Ganesh Ji) & 4 other flowers all ties together. Actually there r typical flowers but I make do with what is available! You basically give this to other ladies & if older seek their blessings, if they r younger u get to bless them :-)

So this long forgotten Adgai was there & hence I made it & posting it for my dear blogger friends!

I am also sending this to , as my second entry to RCI - Konkani,hosted by Deepa of Recipes n More.

Ingredients:

Suran / Yam – a small piece
Red Chillies – 5
Tamarind – a small ball
Coconut – 3 tsps (if desired)
Salt – to taste

Method:

1. Take a small piece of suren & cut it into thin strips, about 1/2" long. Apply salt & let it sit for 15-20 minutes. Then squeeze these & deep fry them till nice & crispy.

2. In the same oil deep fry the chillies till they turn slightly brown.

3. Now put the chillies & tamarind in a mixer & grind to a fine paste. Add water as required. Use as less water as possible.

4. At this stage you can add the coconut & grind in too or leave it. It does not matter. Adding coconut means you have to finish of this pickle in a weeks time. Minus the coconut it stays longer. Coconut just brings in a thickness to the pickle. I added some to the one I made.

5. Now transfer the ground paste to a bowl, add required salt & fried suran.If u want u can season with oil & mustard seeds.

Let it stay for a day before u can eat it, as all the chillies & salt will blend well & the suran wil get to soak well in this spicy mixture.

You can have this with idlis & dosas.. Yes, its spicy, add a drop of coconut oil on top & its heavenly!! Or just simply enjoy it with curd rice.. its delicious!!!!!!!!

Soy Bhajili Ghassi

Soy Bhajili Ghassi means literally fried coconut curry. This is a typical dish made more by Konkani speaking people in Kerela & very tasty. This is not very familiarly present in the Mangalore side, though now people are more aware & try different stuff!

So heres my First Entry to RCI - Konkani hosted by Deepa of Recipes n More.

Ingredients:
Black Channa – ½ cup
Raw Banana – 1
Drum stick – 1
Potato – 1
Toor Dhal – ½ cup
Salt - To taste

For Masol or Gravy:

Coconut – 1 cup
Red Chillies – 5
Dhania – 2 tsps
Udad Dhal – 1 tsp
Haldi – ¼ tsp
Tamarind – a small piece

Method:
1. Soak channa over night and pressure cook well.

2. Wash the toor dhal & pressure cook & set it aside.

3. Cut the banana & potato into big cubes & drumstick into 2 inch pieces. Cook these vegetables in a pan with enough water. Add just a little salt.

4. Once the vegetables are cooked, add the pressure cooked channa to it.

5. MASOL : Fry the coconut in a pan till it turns brown. This will take a good 10-15 minutes. Do it on a medium flame as otherwise it will get burnt out. Fry the other ingredients too & grind all these to a fine paste adding very little water. The masol is ready.

6. Add the masol to the veggie & channa & bring to a good boil. Then add the cooked dhal & salt & bring everything to a good boil.

Authentic & delicious Soy Bhajjili Ghjassi is ready.Enjoy it with rice & a simple upkari – Vegetable & pappad on the side!

Sakkarai Pongal

Sakkarai Pongal is a traditional sweet dish of South India. It’s a very delicious sweet & easy to make too. Uses just a few ingredients & you have a yummy dessert ready.Today being India’s Independence day, Tulsi Puja & Varalakshmi Pooja too, I decided to make a sweet dish & ended up making Sakkarai Pongal.

Happy Independence Day dear Friends!

Ingredients:

Raw rice – ¾ cup
Moongh Dhal – ½ cup
Jaggery – 1 cup
Cashews & Raisins – few
Ghee – 3 tbspns

Method:

1. Dry fry the moongh dhal a little. Then add it to the rice & add 4 cups water & pressure cook well.

2. In a Kadai add the jaggery & little water & make it into a syrup & bring to a good boil. Strain it .

3. Now add the syrup & cooked rice & dhal mixture & mix everything well. Keep cooking on a medium high flame. It will all come together . Add ghee little by little & keep on mixing.

4. Roast nuts & raisins in ghee & add to the mixture.

Delicious Sakkarai Pongal is all ready to be enjoyed!

Sprouted Moogh & Meethi Sukke

This is a typical Mangalorean dish, made by sprouting Green Moongh & Meethi seeds. It has a different taste, but a very healthy dish & easy to make. You can make the same dish also by just using Meethi & adding small diced potatoes along with it.

Ingredients:

Moongh - 1 cup

Meethi seeds- 1/4 cup

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves - few

Coconut - 2 tbspn

Haldi Powder - 1/4 tsp

Chillie powder - 3/4 tsp

Salt to taste.

Method:

Day 1: Soak Meethi seeds for 6-8 hours. Then tie in a muslin cloth & set it out in sunlight to sprout. Meethi takes longer to sprout & hence we do this a day in advance.

Day 2: Soak Moongh for 6-8 hours & tie in a muslin cloth & set out in sunlight to sprout.

Day 3: Let sprouting continue for a day more.

Day4: In a pan add oil & season with mustard seeds & curry leaves. Then add the sprouted moogh & meethi together & mix everything well. Add required salt & water & cover & cook till it cooks well. The moogh & meethi must not get mushy, so add water as required for cooking.

In a bowl mix well together coconut, haldi & chillie powder & add to the pan & mix well. Cover & cook for 5-7 minutes.

A delicious & healthy sprouted dish is ready!!!

UPDATE: Lot of friends had asked me name of the bean i had used in the below posting called - Kidney bean curry. The Bean is called Double Beans. I picked it up from Nilgiris in Chennai.

Kidney Bean Curry

Kidney Bean, is a big flat creamish coloured bean. Its very tasty & has a creamy texture to it. In India, you get these in 2 sizes.. a medium one & a giant big one. I usually buy the big ones as we like those.

UPDATE: These are called Double beans in the store. I picked up the packed from Nilgiris in Chennai.

This curry is my Mom's recipe & comes out great. Its easy & delicious too!

So this curry is off to Srivalli of Cooking 4 all seasons, whos hosting the "Curry Mela". Thanks Sri for hosting a great event!

Ingredients:

Kidney Bean - 1 cup

Coconut - 1/4 cup

G.Chillies - 3

Ginger - 1" piece

Garlic - 1 pod

Tomato -1

Onion - 1

Jeera - Dhania powder - 1 tsp

Salt -to taste

Oil - 2 tsp

Method:

1. Soak the kidney bean over night. Pressure cook for just 1 whistle next day. The bean has to retain its shape & not get mushy.

2. Grind together - Coconut, G.Chillies, Ginger & Garlic to a fine paste.

3. In a pan add oil & saute finely chopped onions till slightly brown. Then add the ground masala & fry for 3-4 mts.

4. Now add chopped tomato, salt, jeera-dhania powder & mix well. Add required water & bring to a good boil, till raw smell off masala is gone.

5. Finally add the cooked bean & boil again.

Garnish with corriander leaves & serve hot with fluffy phulkas or fried rice! A perfect meal is ready....

Capcicum-Potato Stir Fry

This is simple yet tasty side dish, that goes well with chappathis or even dal & rice. Its very easy to make & can be ready in a jiffy!! A perfect dish, to make for that unexpected extra guest! If u have no capcicum on hand, just make it out of potato or mix & match other veggies of your choice.

Ingredients:

Capcicum – 2
Potato – 1
Onion – 1
Sambhar Powder – 1 tsp
Salt – to taste
Oil – 2 tsps

Method:

1. Chop the capcicum, potato & onions into small cubes.
2. In a pan add oil & fry the onions for 2-3 mts.
3. Then add the capcicum & potato & mix everythoing well.
4. Add sambhar powder, salt & mix it & sprinkle water & cook.

A yummy vegetable will be ready in 10-15 mts! Serve hot & enjoy!!