Wednesday, August 31, 2011

Kannadiga Havyaka Recipes : Jeerige Tambli | Jeerige Saaru

Tambli is a very common and very traditional dish in Havyakas. There are many different kind of Tambli we can make.. ie Ginger(Shunthi) Tambli, Heerekai(Ridge Gourd) Tambli, Mavina Midi(Raw Mangoe) Tambli, Jeerige(Jeera/Cumin Seeds) Tambli. Jeerige Tambli  is one of the easiest and tastiest recipe I have ever tried. No boiling , no heating  just seasoning. Jeerige Tambli is to be served with white rice.

Preparation Time: 10 minutes

Servings: 2

  • 2 table spoon Jeerige(Cumin Seeds)
  • 4 red chillies
  • ¾  cup grated coconut
  • 4 spoon curds/ butter milk
  • 3 table spoon ghee
  • 1 table spoon mustard seeds
  • 1 strand curry leaves
  • A pinch of asafoetida 
  • Salt for taste
  • Heat 2 table spoon ghee on a non stick thawa. Fry 3 red chillies, Jeera and coconut for 2 minutes.
  • Blend all of these to smooth paste using water if needed. Don’t dilute it a lot.
  • In the same mixer, put salt and curds for another round.
  • Pour it into a medium size bowl. Stir well to mix and keep it aside.
  • Heat the remaining ghee on a different small pan, add mustard seeds, curry leaves and red chillies. When the mustard seeds splutter, add asafoetida powder and pour it over the Tambli. 
  • Jeerige Tambli is ready, for the combination of plain rice
PS:  If you have had a heavy meal in the afternoon, then here is a best recipe for the night. Jeera(cumin seeds) is very good for digestion.

Tuesday, August 16, 2011

Kannadiga Recipes : Bassaru With Sabasige Soppu Palya

Dill leaves are called as "Sabbasige Soppu" in kannada. Bassaru and Palya is a combo,  an Authentic Karnataka dish usually made with a variety of lentils. Bassaru or Basida Saaru means rasam made of the water which is used to cook the lentils in kannada. Traditionally this was made more with horse gram (huruli kaalu) but here I have used Green Moong Dal with Dill Leaves, as the combination of both tastes great. The dish sounds a tedious recipe but easy when you get the hang of preparing it and the taste makes it worth the job done.

So the below listed ingredients are for both. 

Preparation Time: 30 minutes

Servings: 4

  • 1 bunch Sabbasige Soppu(Dill Leaves)
  • 1 cup Green Moong Dal
  • 7 to 8 Garlic pods chopped
  • 2 medium Onion chopped roughly
  • 2 tea spoon Sambar powder
  • 2 table spoon grated Coconut
  • Pinch of Turmeric powder
  • 2 tea spoon Mustard seeds
  • 2 tea spoon Urad dal
  • 3–4 Green chillies
  • 2 table spoon Chilli powder
  • Salt for taste

 Method:  Dry Palya
  • Soak Green Moong Dal for atleast 4 hours.
  • Pressure cook Green Moong Dal and Dill Leaves with little turmeric and more water for 3 whistle.
  • When dal is cooked drain the water and keep it aside.
  • Keep 3 table spoon cooked dal for the Bassaru.
  • Cut the onions and tomatoes roughly and keep aside. 
  • Heat oil in a kadai, saute urad dal and mustard seeds.
  • When it crackles add green chillies and onion.
  • When onion starts turning brown in color, add cooked dil leaves and Moong Dal mix.
  • Saute for 2 minutes on a medium flame.
  • Add 1 table spoon grated coconut and saute for 1 more minute.
  • Add salt for taste and simmer for 5 mins.

   Method:  Bassaru

  • Heat oil in a kadai,  saute garlic, jeera and onion one after the other.
  • Blend together 3 table spoon of cooked dal, 1 table spoon grated coconut and the rest of the mix got from 1st step.
  • Add water to make smooth paste.
  • Heat oil in a kadai. Saute mustard, curry leaves in oil.
  • Add the collected dal cooked water(veggie stock or broth), cook for 5 minutes.
  • Add ground masala paste and sambar powder, chilli powder .
  • When it starts boiling add tomatoes.
  • Add salt according to taste. 
  • Add finely chopped coriander leaves and switch off the flame.
PS:  This dish goes well with raagi mudde (ragi balls) and rice.

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