Tomato Saasami

Saasami is a fresh yogurt based curry popular in coastal Karnataka.

Ingredients:

Red Ripe Tomatoes, cut - 2 Cups

Mustard Seeds - 2 Tsp

Grated Coconut - 1/2 Cup

Red Chilli - 3

Salt - per your taste

Oil - 1 Tbsp

Curry Leaves - 1 Spring

Curds/Yogurt, beaten - 1 Cup

Preparation:

Grind the Coconut, Mustard Seeds and Red Chilli to a fine paste

Heat a vessel for making the Saasami and add Oil for seasoning

Add Mustard Seeds and Cut Curry Leaves

Once the Mustard Seeds splutter, add the ground paste

Mix and heat it for a minute

Add the cut tomatoes and salt

Finally add the yogurt and remove the Saasami from the heat

Notes:

The Saasami is eaten with steamed rice. The Saasami is best eaten fresh.

Variations:

Saasami can be prepared with grated beets. Instead of cut tomatoes, use grated and cooked beets.

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.

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.

Karela Raita

Karela Raita is different from other sour or sweet raitas. People who like the flavour and bitterness of Karela will enjoy this variation immensely. It is also considered very healthy. It is also called Karela Pachadi...

Ingredients:

Bitter Gourd/Karela, deseeded and cut into small peices - 1 (Approx. 1 Cup)

Green Chilli - 1

Sour Curds - 1 Cup

Salt - per your taste

Oil - 1 Tbsp

Mustard Seeds - 1/2 Tsp

Curry Leaves - 10

Coriander Leaves/Cilantro, chopped - 1 /2 Tbsp

Hing/Asafoetida - a pinch

Jeera/Cumin Seeds (optional) - 1/2 Tsp

Preparation:

Heat a small pan with the Oil and add the Mustard Seeds.

After the Mustard Seeds splutter, add cut Chilli, Curry Leaves and fry them for a minute

Now add cut Karela peices and fry in medium heat for about 10 minutes OR till the Karela peices slightly turn dark from being fried

Add the Hing, Jeera and turn off the heat

Take the curds in a bowl, add salt to taste and add the fried and cooled Karela mixture

Stir the Raita and finally add the Coriander leaves

Notes:

This goes very well with steaming rice, papad and pickles. Enjoy this variation of the raita.