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.

Kaayi dose

Ingredients

1. White rice – 2 cups

2. Grated coconut – 2 tablespoons

3. Salt – As required.

Directions

1. Soak rice overnight. Wash thoroughly and grind it along with coconut and salt.

2. Add water to the batter till it comes to the consistency of milk.

3. Now heat tava, and pour the batter ( do not spread the batter using spoon instead tilt the tava to spread it) or you can use the iron tava specially made for preparing thellavu.

4. Cook it for around 3-4 mins by closing it with a lid.

Serve it with coconut chutney. Around 8 – 10 dosas can be prepared by the above ingrdients.

Avalakki uppukari

Ingredients

1. Beaten rice/Avalakki/Poha – 1.5 cup

2. Onion – 1 (finely chopped)

3. Green chillies – 1 (finely chopped)

4. Coriander leaves – as required. (finely chopped)

5. Curry leaves – as required.

6. Grated coconut – 1.5 tablespoon.

7. Salt – as required.

8. Mustard seeds and urad dal – for seasoning.

Directions

1. Mix finely chopped onion, coriander leaves, green chillies, grated coconut thoroughly by adding required amount of salt.

2. Season it with mustard seeds, urad dal and curry leaves. Mix well.

3. Now add avalakki to it and mix thoroughly.

The above said ingredients serves 2 people.

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Bendekaayi kodilu

Ingredients

1. Bendekayi / Ladys finger – 200 gms.

2. Coriander seeds – 2 tsp

3. Urad dal – 1.5 tsp

4. Red chillies – 3

5. Fenugreek seeds – ¼ tsp

6. Grated coconut – 2 tbsp

7. Green chillies – 1

8. Turmeric powder – ½ tsp

9. Tamarind – about the size of a lemon.

10. Curry leaves – as required.

11. Coriander leaves – as required (optional)

12. Mustard seeds – for seasoning.

Directions

1. Cook chopped ladys finger (about 2 inches long) by adding turmeric powder, green chillies and salt.

2. Dry roast red chillies, coriander seeds, urad dal, fenugreek seeds, curry leaves and keep it aside.

3. Grind the grated coconut along with the roasted ingredients.

4. Add tamarind extract to the chopped ladys finger and boil. (Instead you can also add tamarind along with coconut and grind it).

5. Add the ground mixture to the cooked ladys finger and boil it.

6. Add curry leaves and coriander leaves to the curry.

7. Season it with mustard seeds.

This curry goes well with rice.

Neeru dose (Thellavu)

Neeru dose batter

Neeru dose batter

Ingredients

1. White rice – 2 cups

2. Salt – As required.

Directions

1. Soak rice in water overnight. Wash it thoroughly and grind it by adding required salt.

2. Add water to the batter till it comes to the consistency of milk.

3. Now heat tava, and pour the batter ( do not spread the batter using spoon instead tilt the tava to spread it) or you can use the iron tava specially made for preparing thellavu.

4. Cook it for around 3 mins by closing it with a lid.

Serve it with coconut chutney. Around 8 – 10 dosas can be prepared by the above ingrdients.

Neeru dose

Neeru dose

Rava kara Appa (Rava paddu)

Ingredients

1. Semolina/ Chiroti Rava / Bombay Rava – 1.5 cups

2. Curd – 1/4 cup

3. Onion – 1 (finely chopped)

4. Curry leaves – As required

5. Ginger – 1/2 tsp (finely chopped)

6. Green chillies – 2 (finely chopped)

7. Salt – As required

8. Oil – As required for frying.

Directions

1. Mix Rava and curd to make a paste. Add water to it so that the batter consistency comes to that of idli batter. Keep it aside for half an hour.

2. Add finely chopped onion, green chillies, curry leaves, ginger, salt to it and mix well.

3. Take Appe pathra (Appa kara/ Pan with depressions), pour oil and boil.

4. Now add about 1 tbsp of batter to each depression, close it with a lid and cook for 2-3 mins. Turn the appas upside down and cook again for 2-3 mins.

Serve it along with chutney or sambhar. Around 20 paddus can be prepared with the above said ingredients.

Kara bendi (Kara kulambu)

Ingredients

1. Brinjal – 1 / Ladys finger – 1/4 kg

2. Onion – 1 (finely chopped)

3. Garlic pods – 6

4. Tomato – 1 (finely chopped)

5. Sambhar powder – 1 tsp

6. Coriander powder – 1 tsp

7. Red chilli powder – 1 tsp

8. Turmeric powder – 1/2 tsp

9. Mustard – 1/2 tsp

10. Fenugreek seeds – 1/4 tsp

11. Urad dal – 1/2 tsp

12. Coconut grated – 1 tbsp

13. Asafoetida  (Hing) – 1 pinch

14. Tamarind – one lemon size

15. Jaggery – 1/2 tsp

16. Salt – As required.

17. Oil – 2 tbsp.

Directions

1. Take a pan and add oil, mustard, urad dal, fenugreek seeds for seasoning.

2. Now add finely chopped onion and garlic pods and fry until it turns golden colour.

3. Add finely chopped tomato it and fry until it pulps out.

4. Now add the vegetable and fry until it is cooked.

5. Pour the tamarind squeezed water and allow it to boil.

6. Add sambhar powder, turmeric powder, coriander powder, chilli powder, salt and boil until oil floats on top.

7. Grind the grated coconut and add it.

8. Add jaggery and asafoetid, let the preparation boil for 2-3 mins.

This goes well with rice and the above said ingredients serves 4 people easily.

Pathrade Recipe

What is pathrade?

Pathrade is one of the famous breakfast, commonly prepared in Havyaka homes. It is usually found in South Canara and North Kerala region.

Ingredients

Urad dal – 4 tsp

Fenugreek Seeds – 1/4 tsp

Dosa rice – 1 cup

Boiled rice – 1 cup

Fenugreek leafs (2 boll)/Banana inflorescence bracts(6 Nos)/Colocasia leaves (2 nos)/ drumstick leaves

Red chillies (3 Nos)

Tamarind – lemon size

For seasoning:

Onion : 1 nos

Curry leaves

Urad dal

Mustard seeds

Grated coconut

Jaggery

Red chillies

 

Directions

1. Soak dosa rice and boiled rice in water for 5-6 hours.

2. Fry red chillies, urad dal and fenugreek seeds till light brown.

3. Coarsely grind the fried items, soaked rice, tamarind by adding adequate amount of salt and water. The batter should be of idli batter consistency.

4. Add the finely chopped leaves to the batter and mix well.

5. Make small balls of the batter/ pour it in the idli plates and cook in the idli cooker for 25 mins.

6. Allow the pathrade to cool, Smash it using handto small pieces.

7. Take a pan, add 3 tsp oil, mustard seeds, red chillies and urad dal. Once the urad dal turns brown, add curry leaves and chopped onions, saute it until cooked.

8. Add the smashed pathrade, grated coconut mixed with powdered jaggery(according to taste) to the pan and mix well.

9. Serve hot. The above quantity will serve 3 members easily.