Spinach Thambli

Tambli is a very popular yogurt based gravy in coastal Karnataka- it is similar to a raita. It is considered very hydrating and healthy. It is not as heavy as the spicy sambhars and makes a quick fine gravy to any traditional meal - especially on a warm day.

Ingredients:

Spinach, washed and cut - 1.5 Cups

Grated coconut - 1/3 Cup

Curd/Yogurt, beaten - 1.5 Cups

Salt - per your taste

Mustard Seeds - 1/2 Tsp

Curry Leaves - 1 small spring

Green Chilli - 1

Red Chilli - 1

Jeera/Cumin Seeds - 1 Tsp

Oil - 3 Tsp

Preparation:

Take a thick bottomed pan and add 2 Tsp Oil

Once the Oil is hot, add the Green Chilli to the oil

After a minute, add the Spinach and fry the mixture till soft

Finally add Jeera to the mixture and take the mixture off the heat

After the spinach mixture cools down, take a blender and grind the coconut, the spinach mixture finely along with 1/2 a cup of water

Now add the yogurt to this and beat it for a minute

Transfer the Tambli to a serving vessel

Add salt to taste and season it with 1 Red Chilli, Mustard Seeds and Curry leaves

For seasoning method, see other recipes

Notes:

This can be eaten with Steamed Rice or Idlis. Enjoy!

Variation:

Tamblis can be made with either Ginger or Raw Onions.

Ginger Tambli:

For the same measures, use 2 inch Ginger instead of the Spinach. Do not use Cumin Seeds and you do not have to cook the ginger - the Tambli is made raw.

Onion Tambli:

For the same measures, use 2 Medium sized Onions instead of the Spinach. Do not use Cumin Seeds and you do not have to cook the Onions - the Tambli is made raw.

Onion Spinach Pakoda

Pakodas don't make a good case for a super healthy lifestyle - it is even worse when we decide to take something as healthy as Spinach and decide to make pakodas with it. But like with everything sinful, these pakodas taste heavenly on cooler evenings!!

Ingredients:

Medium Sized Onion, thinly sliced - 1

Ginger, thinly sliced - 1 inch

Green Chillis, thinly sliced - 2

Spinach, washed and finely cut - 1 Cup

Curry Leaves, washed and cut - 1 Sprig

Coriander Leaves/Cilantro, washed and cut - 2 Tbsp

Salt - per your taste

Gram Flour/Besan - 1 Cup

Rice Flour - 1/2 Cup

Baking Powder - 1/2 Tsp

Red Chilli Powder - 1/2 tsp

Oil - to fry

Cashewnuts, cut - 2 Tbsp

Preparation:

Soak the cut cashewnuts in water for about 5 minutes

Take a mixing bowl and mix the cut Onions, Ginger, Chillies, Spinach, soaked Cashewnuts, Curry Leaves, Cilantro and some salt. This mixture lets out some water.

In another larger bowl, mix the flours, 2 Tsp Oil, some Salt, Red Chilli Powder and Baking powder

Now add the cut vegetable mixture (with the water in it) to the flour mixture and mix.

If needed, sprinkle very little water and knead everything into a tight dough.

Taste the dough to check if it needs more salt or chilli and add them appropriately.

In the meanwhile, heat the Oil for frying

When the Oil is hot, drop the dough little by little to make bite sized pakodas

Remove the pakodas when golden brown and drain excess oil

Eat them hot with Tomato Ketchup or Mint Chutney!

Notes:

This makes about 4 servings of pakodas. These pakodas can be stored for a couple of days. The pakodas can be done just with Onions.

Okra Bolu Sambhar

This Sambhar is very popular in the South Canara region of Karnataka. It is made without any coconut or spices - hence is considered very good for the health and for people who are trying to control their Cholesterol. But, most importantly, it is very very tasty :)

Ingredients:

Okra/Ladies Finger, washed and cut into 1 cm peices - 1/2 Kg

Toor Dal - 1 cup

Tamarind Pulp - 2 Tsp

Mustard Seeds - 1 Tsp

Urad Dal - 1 Tsp

Jaggery - 2 Tbsp

Hing - A pinch

Green Chilli - 3

Salt - per your taste

Curry Leaves - 1 sprig

Coriander/Cilantro, washed and cut - 2 Tbsp

Turmeric Powder - 1/2 Tsp

Oil - 1 Tbsp

Pre-Preparation:

Cook the Toor dal and keep it aside

Preparation:

Take a large vessel and heat 1 cup water with the Tamarind pulp

When the water boils over, add the Okra

Cook the Okra on medium heat till soft but firm

Add the cooked Dal to the cooked vegetable mixture and mix

Add the cut Green Chilli, Turmeric Powder, Salt, Jaggery and Curry Leaves and simmer for 10 minutes

Add cut Coriander and take the Sambhar off the heat

For seasoning, heat the Oil in a small pan

Add the Mustard Seeds when the Oil is hot and after the Mustard Seeds splutter, add the Ural Dal and Hing.

Once the Ural dal is reddish, remove the seasoning from the heat and add it to the Sambhar

The Bolu Sambhar is now ready to be eaten!!

Notes:

This is eaten with steamed Rice and Ghee.

Variations:

The same Bolu Huli can be made with any firm Brinjal, pumpkins, squash, ridge gourd, snake gourd, long beans etc. It tastes best with Brinjal and Okra. Enjoy!!

Vettha Kozhambu

Vettha Kozhambu is a very popular Tamilian dish - this is eaten normally after the festival season when we want to eat something quick and light. This Kozhambu is ideally made with small Sambhar Onions. But there are variations where it is also made with finely cut Brinjal, Ladies Finger, Green Tomatoes etc. It has a very sweet and sour tangy taste that pleases the taste buds.

Ingredients:

Large Onion, finely cut - 1

Vettha Kozhambu Powder - 2 Tbsp

Tamarind Pulp - 1.5 Tbsp

Jaggery - 2 Tbsp

Salt - per your taste
Turmeric - 1/2 Tsp

Hing - A pinch

Curry Leaves - 1 sprig

Methi Seeds - 1/2 Tsp

Urad Dal - 1/2 Tsp

Oil - 2 Tbsp

Mustard Seeds - 1/2 Tsp

Rice flour - 1 Tsp

Preparation:

In a thick bottomed-vessel heat the Oil and when it is hot, add Mustard Seeds

When the mustard splutters add Methi Seeds, Ural Dal and Curry Leaves

Once the Ural Dal gets red add the cut Onions and fry it till the Onion gets transparent

Add 2 Cups of water, Rice Flour to the vessel and boil this mixture for 10 minutes. Make sure the flour does not form lumps in the mixture

Now add the Tamarind pulp, Jaggery, Turmeric, Vettha Kozhambu Powder, Hing and Salt to it and let the Kozhambu boil for 10 minutes till it becomes thick

Take it off the heat and it is now ready to be eaten

Notes:

This is eaten with Steamed rice, Ghee and poppadams. It also goes very well as a accompaniment with plain Curd Rice. Enjoy!!

Vettha Kozhambu Powder recipe will be posted tomorrow.

Avial

Avial is a yogurt and coconut based curry. It is mainly eaten in coastal South India. Avial is a must-have in all social ceremonies like weddings etc. All kinds of vegetables can be used - Drumstick, White Pumpkin, Potato, Carrot, Beans, Peas, Turnip, Capsicum, Green Tomato etc- some people even add a little Bitter Gourd, Egg Plant, Raw Banana, Yam, Brocolli etc. Some vegetables that are NOT added are Onions, Okra, Cabbage, Radish, Green Leafy vegetables, Beets etc

Ingredients:

Mixed Vegetables, Washed and Cut - 10 Cups

Grated Coconut - 1 Cup

Jeera/Cumin - 2 Tsp

Green Chilli - 3

Rice Flour - 2 Tbsp

Oil - 2 Tbsp

Mustard Seeds - 1 Tsp

Salt - per your Taste

Yogurt/Curds - 2 Cups

Curry Leaves - 1 sprig

Preparation:

In a large cooking vessel, take 2 cups of water and cook all the vegetables - cook harder vegetables first and when they are partly cooked, add other softer vegetables. Brocolli, peas and any other frozen vegetables should be added at the end. Add salt to the vegetables.

In the meanwhile grind the Coconut, Jeera, Chillies, Rice Flour with a little water (you can use the vegetable stock if there is excess left from cooking vegetables). It should become a fine paste.

Add this ground mixture to the cooked vegetables.

Boil everything in medium heat and finally add beaten curds

Once the curds are added, just simmer the mixture for 5 minutes and take it off the heat

For seasoning, heat Oil in a small pan and once hot, add Mustard Seeds

Once the mustard splutters, add the curry leaves

Now add this seasoning to the Avial

Avial is ready to be eaten.

Notes:

Those who like the flavor of Coconut Oil can add 1 Tbsp of fresh Coconut oil to the avial and mix it before serving. Avial is eaten with Steamed Rice, Adai or Chapattis OR it is very tasty even to be eaten just like that - from a bowl!!

This makes 10 servings. Enjoy this tasty and healthy Avial.