Mavinakayyi Tovve
Mavinakayyi or mango tovve is a spicy tangy dal. Its sliced raw mango cooked with toor dal/pigeon pea lentils. Its usually made in summer when raw mangos are available. People who like tangy/sour food will love this dish.
Hot rice along with this dal and your favorite pickle will make a simple yet yummy meal.
Preparations :
- Slice raw mango as shown below.
- Cook toor dal along with methi seeds and jeera in a pressure cooker for 3-4 whistles.
Method :
- In a kadai or pan add oil and switch on the flame. Once its hot enough add mustard seeds, when it starts crackling add haldi, hing, green chillies and sliced mangos.
- Cook it for 8-10mins or until mangoes are cooked properly. You can also add little water to it.
- Once mangoes are completely cooked add dal and salt, let it boil for 2mins and then switch off the flame. Garnish with chopped coriander leaves and its ready to serve.
Note :
- If mangoes are not too sour then add 1/2tsp of amchur powder.
Amti
Amti is a spicy, tangy and sweet gravy served with hot rice. Its a dish of Maharashtra and North Karnataka. There are many versions of amti, it can be made with fresh garbanzo beans or peanuts or combination of both. Today I am showing you how to make amti with both fresh garbanzo and peanuts.
Method :
- In a pressure cooker add fresh garbanzo beans and peanuts together with 3 cups of water and cook it for 2 whistles.
- Drain the excess water from beans and peanuts after its cooked. In a mixer jar add cooked beans and peanuts along with red chili powder, masala powder, tamarind paste, jaggery, salt with half cup water and grind it.
- Transfer the gravy in a pan or kadai and let it boil for 5 mins.
- In a tadka pan(small pan) add oil, when its hot enough add mustard seeds, when it starts crackling add jeera, hing and curry leaves(optional). Add this tadka to the gravy and its ready to serve now.
Radish Salad
Radish salad is a simple and quick salad which can be made in no time. When you get bored of making any subzi or no time or no much veggies in the fridge then this is a good option to serve with chapatis.
Method :
- Peel and grate the radish and transfer it in a serving bowl.
- In a tadka pan(small pan) add oil and once its hot enough add mustard seeds, when it starts crackling add jeera, hing, green chillies and curry leaves(optional) and switch off the flame.
- Add this tadka to grated radish along with salt and give it a mix.
Note :
- 3 to 4 tbsp of curd can also be added to this salad.
Uppittu
- Heat a pan and add oil. Once it is hot add mustard seeds, when it crackles add jeera, hing, channa dal, green chillies, curry leaves and groundnuts.
- After 2mins or when the groundnuts get roasted add chopped onions and sauté till its translucent.
- Now add water to the onion mixture and bring it to a boil.
- Meanwhile if have raw semolina, then in another pan add 2tbsp oil or ghee, when its hot add semolina and roast it until there is a aroma or until it changes its color.
- Add roasted semolina to the boiling water along with salt. Stir and close a lid. After 3 to 4 mins open the lid and check if semolina is cooked.
- Switch off the flame, add lemon juice and give it a stir and then transfer it to a serving bowl and garnish it with grated coconut and chopped coriander.
Note:
- You can add chopped Potatoes or Cabbage instead of Onions.
- You can also roast semolina in microwave. Take microwave safe bowl, add semolina and ghee and microwave for 2mins(keep stirring every 30sec).
Avalakki oggarane
Avalakki oggarane or also known as Kanda poha is a spicy, sweet and tangy Indian Breakfast. It can be served with any pickle or any hinDi (spicy powder) or even curd goes well with it.
Method :
- Wash poha in a strainer(make sure poha is moist and not mashed) and keep aside.
- Heat a pan, add oil. Once it is hot add mustard seeds, haldi, curry leaves(optional), green chillies, channa dal and groundnut.
- Once channa dal and groundnut turn slightly brown in color, add chopped onions and sauté until translucent.
- Now add poha to it along with salt, sugar and mix well. Close a lid and heat it for 3 to 4 mins on medium flame.
- Switch off the flame. Add lemon juice and give it a mix. Garnish with finely chopped coriander leaves.
Note :
- Cubed potatoes or finely chopped cucumber can be used instead of onion.
Menthya Palya Vadi
For Gravy
- 1 Tbsp Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin or Jeera
- 1/4 Tsp Turmeric Powder
- 1/2 Tsp Hing
- 3 to 4 Tbsp Groundnut Powder
- 2 Tbsp Sesame Seeds Powder (optional)
- 2 Tbsp Red Chilli Powder
- 1 tbsp Masala Powder
- 2 -3 Tbsp Jaggery
- 2 Tbsp Tamarind Paste
- 1 Cup Water
- Salt to taste
Menthya Palya Vadi is a north karnataka dish not known to many. Its a combination of spicy pakodas/fritters soaked in sweet and tangy gravy. It can be served with chapatis or rice.
Method :
Making Pakodas :
- Heat oil in a kadai or wok for frying.
- Finely chop methi leaves, add it to a bowl along with besan, jeera powder, dhania powder, turmeric, salt and water, give it a mix. Also add 2tbsp of hot oil from the kadai to get that crispness in the pakodas.
- Take a small ball from the mixture and slightly flatten it with ur finergs and slowly drop it into hot oil.
- Once its light brown in color remove it in a bowl lined with tissue paper.
Making Gravy :
- Heat oil in a pan. Add mustard seeds once oil is hot enough.
- When mustard seeds starts crackling add jeera, haldi, hing, curry leaves.
- Add water to the tadka along with roasted groundnut powder, roasted sesame seeds powder(optional), red chili powder, masala powder, tamarind paste and jaggery. Let it boil for 8 to 10mins.
- Once its thick enough switch off the stove and remove it to a serving bowl.
Serving :
- 3 to 4mins before serving add pakodas to hot gravy so that by the time you serve, the pakodas will absorb gravy and become soft.
Shenga Hindi
Its a spicy peanut/groundnut powder from North Karnataka. Can be eaten with anything (like rice, chapati, bhakri, dosa, idli etc etc). Very easy to make and can be stored for long time.
Preparation :
You can use roasted peanuts which we get it in stores or you can buy raw peanuts and roast them at home. Roasting peanuts can be done in microwave or on stove or even in oven. Process of roasting in microwave and on stove are given below.
Roasting Peanuts in Microwave :
- Take peanuts in a microwave safe bowl or plate and microwave it for 4 to 5 mins with stirring every minute.
Roasting Peanuts on Stove :
- Take a wide pan or kadai, add peanuts to it and heat on medium flame for 10mins or until the shell of the peanuts comes off easy (if you are using shelled peanuts than roast it until they change their color to light brown). Don’t forget to stir occasionally or else they get burned easily.
- Below picture shows raw peanuts on top and roasted peanuts on bottom.
- Once they are completely roasted remove shells of the peanuts(as shown below) and keep it ready for grinding.
Method :
- Take a blender add roasted shelled peanuts along with all other items mentioned in ingredients list and blend it coarsely.
Note :
- Garlic can also be added while blending. If using garlic then skip adding hing.
- If you are using store bought salted peanuts then add salt accordingly.
Mandakki Oggarane
Its one of the popular North Karnataka dishes. Can be served for breakfast or as a evening snack. Goes well with any of your favorite pickle or even curd. Mirchi Bajji is most popular combination to eat along with Mandakki Oggarane.
Method :
- Take water in a big bowl, add mandakki/puffed rice to it and let it soak for 10mins.
- Heat oil in a pan, once hot enough add mustard seeds and when it starts crackling add channa dal, groundnuts, haldi, curry leafs and green chillies.
- After a minute when groundnut and channa dal turn slightly brown in color than add chopped onions and sauté for 2 more mins or till onions turn translucent.
- Check with the soaked Mandakki, they will be soft by now. Squeeze all the excess water from it with your hands and add it to the onion mixture.
- Now add roasted gram powder and salt to the onion mandakki mixture. Heat this up on a medium flame with a closed lid for 2mins.
- Once its properly heated switch off the flame, add lemon juice and mix well. Garnish with chopped coriander and serve hot.
Note :
- You can also add chopped tomato along with onions.
- Or you can also use cucumber instead of onion.
Carrot Capsicum Palya
A quick and easy side dish for chapatis and pooris.
Method :
- Heat oil in a pan, add mustard seeds. Once it starts crackling add Cumin Seeds, Turmeric, Hing, Urad Dal and Curry Leaves.
- When both dals are slightly roasted add chopped Carrot and Capsicum into it, add salt and cover it with a lid.(You can add little bit of water at this stage before covering it)
- Keep stirring in between, after 8 to 10mins check if both the veggies are cooked. Then add Red Chilli Powder and cook for another 2mins.
- Transfer it to a serving bowl and garnish with finely chopped Coriander.
Beans Palya
Sautéd beans which can be served with chapatis and rice.
Method :
- Heat oil in a pan, add mustard seeds and when it starts crackling add Cumin Seeds, Turmeric, Hing, Channa Dal and Green Chillies.
- Once Channa dal is slightly roasted, add finely chopped Beans and salt, cover it with a lid.
- Keep stirring in between for 8 to 10mins.
- Once cooked switch off the flame. Add grated Coconut, Lemon Juice and finely chopped Coriander and stir well.
- Transfer it to a serving bowl and enjoy it with hot Chapaties or Rice.
