Tag: South Indian Recipes

Indian Mixed Vegetable Korma

Indian Mixed Vegetable Korma

Mixed vegetable curry made with cauliflower, green peas, string beans, potato and carrots, cooked in a freshly made coconut & roasted gram paste with spices and cilantro.

Indian Raita | Simple Onion Raita Recipe

Indian Raita | Simple Onion Raita Recipe

A simple yet delicious accompaniment to biryanis and pulao. This recipe is made with curd, mixed together with raw vegetables such as onion, cucumber, tomatoes, and cilantro.

Simple Bitter gourd curry | Hagalkayi Palya

Simple Bitter gourd curry | Hagalkayi Palya

Bitter gourd is the vegetable I dreaded once but very dear to me now, lol. It is one of the nutritious vegetables available to us; Although it tastes extremely bitter, various studies show that it is highly beneficial if consumed regularly. (You can research to know how exactly it can help.)

Being on a journey of eating better every day, my husband and I try to include as diverse vegetables and greens as possible in our diet, and bitter gourd is always on our weekly list. We usually eat it in the form of a curry, either with chapatis/rotis or as a side dish with rice and plain dal/rasam.

Bitter gourd curry or Hagalkayi Palya(as it is called in Kannada) has a lot of flavors going – bitter, sweet, spicy, and tangy. However, the bitterness of the vegetable overpowers the others. But the inclusion of ingredients like tamarind and jaggery helps to curb this bitterness to a certain extent. Continue reading to know how to make this healthy and yummy curry.

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Bitter gourd curry

Simple Bitter gourd curry | Hagalkayi Palya

Swaadista
Bitter gourd stir-fried with cumin, garlic, tamarind, jaggery, onion and spices.
Prep Time 15 mins
Cook Time 20 mins
Course Side Dish
Cuisine Indian
Servings 3 people

Equipment

  • Cooking pan with lid

Ingredients
  

  • 4 small bitter gourds
  • 4 tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • curry leaves
  • 2 cloves garlic minced
  • 1/4 tsp turmeric powder
  • 1 tsp kashmiri red chili powder
  • 1.5 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1 small red onion thinly sliced
  • 2-3 tbsp tamarind juice
  • 1 tsp jaggery powder
  • salt to taste

Instructions
 

  • Slice the bitter gourd into thin pieces by removing seeds. Then soak them into water along with a pinch of salt for 10 minutes. Drain out the water completely and squeeze out the excess water from bitter gourds.
    Bitter gourd
  • Heat oil in a cooking pan on medium heat.
  • Transfer the bitter gourd into the pan and sauté them until light brown (this may take up to 5 minutes), then remove them into a separate bowl.
  • Add cumin seeds into the same oil on low heat and allow them to sizzle.
  • Then add the curry leaves, minced garlic, and sauté for 10 seconds.
    Cumin, curry leaves and minced garlic
  • Maintaining the heat on low, add turmeric powder, red chili powder, coriander powder, and cumin powder, sauté them for another 10 seconds( ensure that the spices don’t burn) and add the tamarind pulp along with jaggery powder.
    Add spices and saute ensuring they don't burn
  • Transfer the fried bitter gourd into the pan, add the sliced onions plus salt to taste, and combine together. 
  • Cook this for 4-5 minutes on low heat until bitter gourd tender, while stirring continuously. 
  • Turn off heat and serve the bitter gourd curry hot with chapatis/rotis or on the side with rice/quinoa – dal/rasam.

Notes

  • Add salt and spices according to your taste and preference.
  • Slice bitter gourd as thin as possible to expedite it’s cooking.
Keyword Bitter Gourd, Dry Curry, Hagalkayi Palya, Simple Bitter Gourd Recipe

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Green Beans Palya (Stir fry)

Green Beans Palya (Stir fry)

Simple and healthy beans stir fry made with chana dal, onions, and grated coconut.

Green Leafy Dal with Spinach and Dill

Green Leafy Dal with Spinach and Dill

Healthy and delicious green leafy dal made using spinach, dill, toor dal and tempered with spices and herbs.

Multigrain Porridge

Multigrain Porridge

Porridge is one of the quickest meals you could serve yourself and your family. It’s easy-to-make, healthy and filling, and perfect to have as a breakfast or brunch along with dry fruits, fresh fruits, or green salad.

Porridge or malt is a popular breakfast in south India, especially in suburban areas. Ragi Ganji or ragi porridge is the most popular type, made using ragi flour and consumed for breakfast. It’s healthy and filling and good to keep you going for a long time. You could use other millet flours to make porridge, like the one in this recipe. I have used organic and homemade multigrain flour, made from around 30 ingredients consisting of different lentils and millets. This porridge is quite filling, so you could have it as a whole meal, probably accompanied with dry fruits or fresh fruits.

Continue reading to know how to make this nutritious and healthy multigrain porridge.


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Prep time: 2-3 minutes
Cook time: 6-7 minutes
Yield: 2 adult servings

Ingredients:

750ml of water
4 full tablespoons of multigrain flour
1 teaspoon of salt
3 tablespoons of yogurt/homeset curd, beaten
2 tablespoons of finely chopped red onion
Chopped green chilies

Procedure:

Pour water into a cooking pot. Add the multigrain flour into it and stir well such that there are no lumps.

Begin to cook this on medium heat while stirring continuously. Continue cooking until the mixture becomes thick and glossy. Turn the heat off and allow the porridge to cool.

Stir in salt and curd. Garnish with chopped onions and green chilies. Enjoy!!

Note:

  • Add salt and spices according to you taste and preference.
  • If you need the sweet version recipe of this multigrain porridge. Click here.
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If you tried this recipe, let me know how you like it? 🙂

Rating: 0 out of 5.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Radish Sambar

Radish Sambar

Delicious Sambar using red salad radishes, potatoes, tempered with onions, tomatoes, tamarind, spices and herbs.

Beetroot Stir fry with Coconut

Beetroot Stir fry with Coconut

Beetroot stir-fried in coconut oil with onion, grated coconut, spices and herbs.

Instant Raw Mango Pickle

Instant Raw Mango Pickle

I know that this year’s mango season is coming to an end. But thankfully, we do find mangoes all year round in a lot of places. So, here’s a recipe using raw mango that’s very close to my heart.

Instant Raw Mango Pickle is a spicy, tangy, and delicious pickle famous in the southern part of India. Preparing this pickle is simple, requiring only a few ingredients. It involves no cooking or sun-drying like the other pickle recipes and would be ready in less than 15 minutes.

This recipe is an adoption of my mom’s. Every year during the mango season, until 2019(before I moved to the US), my mom would prepare this especially for me. It’s my absolute favorite, and I love to eat it alongside rice and sambar. Continue reading to know how to make this delicious Instant Raw Mango Pickle. Do try it, and let me know how it turned out.

Prep time: 10 minutes
Cook time: 2 minutes

Ingredients:

1 large raw mango, rinsed and pat dried
2 tablespoons of kashmiri red chili powder or to taste
1 tablespoon of salt or to taste

Tempering:
4 tablespoons of cooking oil
3/4 teaspoon of mustard seeds
1/8 teaspoon of fenugreek seeds
A pinch of hing
A handful of curry leaves
2-3 dried red chilies, broken into halves

Procedure:

Cut the raw mango into 1/4 inch cubes and put them into a large bowl. (Make sure the mango and the bowl are pat-dried and water-less.) Into it, add Kashmiri red chili powder, salt to taste, and combine to coat the mango cubes well. Then, set it aside.

Heat oil in a small pan on medium heat. Add mustard seeds, fenugreek seeds, and allow the mustard seeds to splutter. Add hing, curry leaves, and split dried red chilies. Then turn the heat off and pour the seasoning into the mango bowl. Give everything a good mix and allow it to cool down.

Serve Instant mango pickles alongside rice-sambar, curd rice, or with a dish of your choice. Enjoy!!

Instant Raw Mango Pickle

Note:

  • Add salt and chili powder according to your taste and preference.
  • Once the mango pickle cools down, store it in a dry, airtight container for up to a month or until its fresh.

If you tried this recipe, let me know how you like it? 🙂

Rating: 0 out of 5.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Vegetable Upma (Rave Uppittu)

Vegetable Upma (Rave Uppittu)

Popular Indian breakfast made with semolina, and vegetables. (Thick porridge)