Monthly Archives: January 2013

Southekayi dose

Kannada: Southekayi dose

Malayalam: Kakkarika dosa

English: Cucumber dosa

Ingredients

1. White rice – 1.5 cups.

2. Cucumber – 1.5 cups (finely chopped).

3. Salt – as required.

Directions

1. Soak white rice overnight.

2. Grind rice along with cucumber and required amount of salt and water.

3. Pour it on a dosa tava and spread it using spoon.

4. Add a tsp of ghee/oil and cook it for 2-3 mins by closing a lid, turn it over and cook it for another minute.

This can be had along with coconut or onion chutney. The above ingredients prepare about 10-12 dosas.

 

Mixed grain dosa

Ingredients

1. White rice – 1.5 cups.

2. Urad dal – ¼ cup

3. Green gram (Hesarukalu) – ¼ cup

4. Fenugreek seeds – 4 tsp.

5. Salt – as required.

6. Ghee/ oil – as required.

Directions

1. Soak rice, urad dal, green gram and fenugreek seeds overnight, grind it by adding required amount of salt and water.

2. Pour it on a dosa tava and spread it using spoon.

3. Add a tsp of ghee/oil and cook it for 2-3 mins by closing a lid, turn it over and cook it for another minute.

This can be had along with coconut or onion chutney. The above ingredients prepare about 10-12 dosas.

Mullusouthe kottige

Kannada: Mullusouthe kottige/Kadubu

Malayalam: Kakkarikka ilayada

Ingredients

This is a delicious havyaka dish usually prepared for breakfast as well as evening snack using cucumber as the main ingredient. This preparation would be tastier if prepared using banana leaf.

1. Mullusouthe/ Cucumber – 2 cups (finely chopped)

2. White rice – 2 cups.

3. Salt – as required.

4. Banana leaf – as required (optional).

Directions

1. Soak white rice for 5-6 hours and grind it by adding required salt to make smooth batter (do not add more water as cucumber leaves water when added to it).

2. Add chopped cucumber to the batter.

3. Spread the batter on one side of banana leaf and fold it by the other so that the batter does not leak, steam cook it in an idli cooker. If banana leaf is not available, then pour the batter in idli plates and steam cook it for about 20-25 minutes.

This can be had with coconut chutney or onion chutney. The above said ingredients serve 2 people.

Mullusouthe pachadi/Kakkarikka perakku

Kannada: Mullusouthe pachadi

Malayalam: Kakkarikka perakku

English: Cucumber pachadi

Ingredients

This is a very easily prepared dish, which does not require cooking. This can be prepared when you are in short of time without compromising with the taste.

1. Mullusouthe/ Kakkarikka / Cucumber – 1 cup (finely chopped).

2. Coconut – 2 tbsp(grated).

3. Mustard seeds – 2 tsp.

4. Buttermilk – 1 cup (sour)

5. Green chillies – 1.

6. Salt – as required.

Directions

1. Mix finely chopped cucumber with required salt and keep it aside.

2. Grind the grated coconut, green chillies and mustard seeds.

3. Add the ground mixture to chopped cucumber.

4. Add sour buttermilk to it.

The above ingredients serve 4 people.

Thondekayi melara(majjige huli) / Kovakka pulissery(moru koottaan)

Kannada: Thondekayi melara(majjige huli)

Malayalam: Kovakka pulissery(moru koottaan)

English: Ivy gourd/Tindora/Coccinia grandis  buttermilk curry

Ingredients

1. Thondekayi / Kovakka  – 250gms.

2. Green chillies – 2.

3. Coconut – 2 tbsp (grated).

4. Turmeric powder – 1 tsp.

5. Buttermilk – 1 cup. (sour)

6. Curry leaves – 1 strand.

7. Mustard seeds and Fenugreek seeds – for seasoning.

8. Salt – as required.

Directions

1. Cut Kovakka into 4 pieces each and cook it by adding green chillies, turmeric powder, required amount of salt and water.

2. Grind coconut into a smooth paste.

3. Add the ground coconut, curry leaves and buttermilk to the cooked kovakka.

4. Once it starts boiling, put off the stove and season it with mustard seeds and fenugreek seeds.

The above curry serves 4 people.

Mathanga Olan

This is a famous kerala dish made with sweet pumpkin. This can be prepared easily in less time and is considered as a compulsory side dish in Malayali “Sadya”.

Ingredients

1. Pumpkin – 250 gms.

2. Green chillies – 4.

3. Turmeric powder – 1 tsp.

4. Coconut oil – 2 tsp.

5. Curry leaves – one strand.

6. Salt – as required.

Directions

1. Cut pumpkin into small pieces and cook it by adding turmeric powder, green chillies and required salt.

2. Once it is cooked add curry leaves.

3. Switch off the stove and add coconut oil to it.

This dish goes well with rice. The above dish serves 4 people easily.

Mathanga Elissery/ Mathanga mulagushyam / Cheenikayi jeerakki bendi

Ingredients

1. Pumpkin – 250 gms.

2. Tur dal – 2 tsp.

3. Coconut grated – 2 tbsp.

4. Cumin seeds – 2 tsp.

5. Turmeric powder – 1 tsp.

6. Green chillies – 2.

7. Curry leaves – as required.

8. Mustard seeds – for seasoning.

9. Salt – as required.

Directions

1. Cut pumpkin into small pieces and cook by adding green chillies, required salt and turmeric powder.

2. Cook tur dal separately and add it to the cooked pumpkin.

3. Grind grated coconut and cumin seeds into a smooth paste.

4. Add the ground mixture to the cooked pumpkin, Add curry leaves to it and boil well.

5. Season it with mustard seeds.

The above curry goes well with Rice and chapathi. The above said ingredients serves 4 people.

Badanekayi Sasame

This is a delicious Havyaka dish made with buttermilk and brinjal as main ingredients. To make this dish more tasty, sour buttermilk is preferred. Using curd instead of buttermilk is not recommended.

Ingredients

1. Brinjal/Badanekayi – 1 (finely chopped)

2. Coconut grated – 2 tbsp.

3. Mustard seeds – 2 tsp.

4. Red chilli powder – 1 tsp.

5. Buttermilk – 1 cup (sour)

6. Salt – as required.

Directions

1. Cook finely chopped brinjal with little water by adding required amount of salt.

2. Once the brinjal is cooked, keep it aside and let it cool.

3. Grind the grated coconut and mustard seeds to a smooth paste.

4. Add the ground mixture to the cooked brinjal (cooled) along with the buttermilk and mix it.

This goes well with Rice. The above curry serves 4 people.