Sunday, April 3, 2016

Bendekayi Huli

I was craving for mom's bendekayi huli since my return from India. I have tried this dish couple of times before but this time it came close to what she cooks.


Okra - 1 lb. Cut into 1inch pieces
Tomato - 1
Onion  - 1 small
Coriander - 5 sprigs
Garlic - 2 cloves
Sambhar powder - 2 tsps
Tamarind - 1 small lemon size
Shredded coconut - 2 tblsp
Oil - 2 tblsp
Curry leaves

To grind :

Sambhar powder
Shredded coconut
1/2 onion


Heat oil in a vessel and fry the okra for 10 min and keep it aside.
Heat oil and temper the oil with mustard seeds and curry leaves.
Add 1/2 onion cut into tiny pieces and fry it slightly.
Add the ground paste above and fry it for 5 more minutes
Add tamarind water and salt. Let the mixture boil for 10 minutes.
Add okra and cook for 10 more min. You can cook this curry to the consistency required. I was planning to eat this with ragi mudde , so I made it a little watery.You can eat this curry with ragi mudde, rice or chapathi.

Wednesday, February 19, 2014

Beans Paruppu-ussili

This is one of my favorite side dish.  I was introduced to this side dish by my husband. Its a typical Iyengar  specialty that goes very well with hot rasam or More Kohazambhu. I love to cook this during festival times.
Paruppu-ussili is typically cooked with lot of oil but I try to avoid oil as much as possible. Here is my healthy take on the recipe for this delicious dish .


1 cup beans cut into small pieces
4 tbsp Channa Dal
2 red chilli
Pinch of asafoetida

2 tsp oil(gingelly oil preferably)
1/2 tsp mustard
1/4 tsp turmeric
Salt to taste

Soak Channa Dal in warm water for 2 hours
Drain water completely and grind Channa Dal with red chilli , asafoetida and salt into coarse mixture.Do not add any water while grinding
Microwave this coarse mixture for 10 minutes with little water.
Microwave beans with very little water and salt for 5 min.Ensure that beans is only half cooked.
Heat oil in a vessel.Add mustard and wait for it to splutter.
Add turmeric,beans ,channa dal mixture salt and cook this together for about 10 minutes on high heat
Serve hot with rice or as a side dish.

Friday, July 12, 2013

Set Dosa with Saagu

Lately I have been craving for   food I used to eat during school and college days. I am missing Karnataka cuisine and wish I knew how to cook them as well as my Mom and Aunts do:-).

Yesterday I attempted to make Set Dosa. My mother in law had prepared idli batter and it was a perfect candidate for set dosa as she had added poha in addition to the usualy 4:1 - Rice:Urad dal proportions.

Set dosa brings back memories from college days. 4 fluffy pancake sized dosa's served with butter, saagu and coconut chutney. Going by Bangalore's  by-two culture, I always ordered half set (2 dosas).

Saagu Recipe :

2-3 cups cubed mixed vegetables (carrots, beans, potatoes, cauliflower)
1 Big onion, finely sliced
few curry leaves
1/2 tsp mustard seeds
salt to taste
1 tbsp oil
coriander leaves for garnish

For the masala:

1 tbsp grated coconut
small piece ginger
1 tbsp coriander leaves
3-4 green chillis
1 tbsp coriander seeds
1″ cinnamon stick
2 cloves
1 1/2 tbsps roasted channa dal

Method :

1.  Heat oil in a vessel, add the mustard seeds and let them splutter. Add the onions and curry leaves and saute till transparent.
2 . Add the mixed vegetables and combine well. Add salt and turmeric pwd and cook on medium heat for 3-4 mts. Add one-fourth cup of water if needed. At this point, you can pressure cook the veggies or you can cook them in a vessel with the lid covered.
3.  Once the veggies are half-cooked, add the ground masala paste and combine. Let it cook for 4-5 mts or till the veggies are well cooked.  Garnish with fresh coriander leaves.
4.  Serve hot with dosas or puris.