Turmeric Tambli(Turmeric in Coconut and yougurt sauce)/ಅರಿಶಿನ ತ೦ಬ್ಳಿ

This is one of my favourite, healthy,  dish which goes super duper with hot steamed rice.You can even have it as a drink.  I learnt this recipe from my aunt Sowmya Bhat. In this recipe, we are using fresh Turmeric tuber. As we all know, Turmeric has its own medicinal values. I recently came to know by a eldery person that we have to have this dish at the begging of the meal. As I said, it has its own medicinal value and is more effective when our stomach is empty. Give it a try this super easy dish.

Preparation time: 10 min
Serving: 4

Ingredients:

• 2 inch freshTurmeric /root tuber sliced
• 1/2 tsp Jeera/ Cumin
• 5 to 6 Pepper corns
• 2 tbsp grated Coconut
• 4 cups of Butter milk
• 2 tsp Ghee/clarified butter or cooking Oil
• Salt to taste
• Jaggary to taste ( you can skip if you dont like sweetness

For tempring:

• 1 tsp Ghee or Oil
• 1/2 tsp Jeera/Cumin
• 1/4 tsp Mustard seeds
• 1 red Chili broken into pieces

Method:

• Heat 1tsp Ghee/Oil in a pan. Add sliced Turmeric, Pepper corns and Jeera. fry for a 40 sec to 1 min. DO not burn.

• Grind the above mixture with grated Coconut and little water into fine paste.

• Add Buttermilk, salt and Jaggery to taste. I personally like it little sweet.
• Temper with Mustard, Cumin and red chili. ( heat Ghee/Oil in a pan add Mustard seeds, once they splutter, add Jeera and brokern chili. Pour on to the ground mixture)
• Tada!! its ready. Isn't is so easy? 
• Serve with hot steamed rice :). 

Taro Root Raitha /ಕೆಸುವಿನಗಡ್ಡೆ ಮೊಸರು ಬಜ್ಜಿ / ಹಸಿ

As we all know Taro Root or Kesuvina gadde(ಕೆಸುವಿನಗಡ್ಡೆ) is a root vegetable which can be used in varieties of dishes. Some of the varieties of Toro roots grow back-home. There is a practice of cooking them in Tamarind water because of as it causes itchiness when you touch them. There could be other ways to cook them which I am not aware. I think the variety which we get here in Toronto are not itchy, but to be on the safer side I cook them in Tamarind water.

As you have seen I love to share quick, easy yet delicious recipes, it is one of them!!. This is one of the fine havyaka recipes handed down from my Mom.  Give it a try and let me know how it turned out. I m sure you will love it. Enjoy.

Preparation time : 20-25 min
Servings : 2

Ingredients: 

• 2 meduim size Taro Roots
• 1/2 Lemon size Tamarind
• 2 tbsp grated Coconut
• 1 small Onion Chopped
• 2 cups Yoghurt / Curd
• salt to taste

For tempering

• 1 tsp cooking Oil
• 1/2 tsp Mustard seed
• 2 broken Red chillies

Method:

• Pressure cook the Taro roots with Tamarind. 1 whistle should be enough. If you dont want to pressure it takes about 30-40 min to get soften.  
• In the mean while grind the coconut into fine paste with little water .
• Once the pressure cooker is cooled down, peel the Taro, cut into bit size pieces.
• Then mix the Toro with ground Coconut, Yoghurt, chopped Onion and salt. 
• Then temper with mustard and red chillies (heat oil in a pan, add mustard and broken red chillies. Mix with Taro-Coconut-Yoghurt mixture)
• Serve with steamed rice or any other coloured rice.

ಪು೦ಡಿಹೀರೆ ಮೊಸರು ಬಜ್ಜಿ / Wild Ridge Gourd/ Taiwan Okra Raitha

I am not sure how many of you know about PundiHeere kaayi. I do not know what to exactly call in English. People call it as Taiwan okra, I think they do not know that it grows in India too ;).  Lets call it as Wild Ridge gourd( used to grow in forest before itseems), but we can see only stripes instead of ridges, soft if you touch it. Its one of the rare and oldest vegetables in rural parts of South India especially in coastal region. People who live in Canada and US can check in Chinese market for this vegetable. PundiHeere kaayi raitha is one of the best combinations with plain rice and with any other rice items. It doesnt take much time to prepare. Give it a shot. Let me know how u liked it..Happy cooking. .Have fun.

Preparation time: 30 min
Servings: 2 

Ingredients:

• 1 Pundi Heerekaayi / Taiwan okra
• 3 tbsp freshly grated Coconut
• 1 green Chili
• 1 small chopped Onion
• 1 1/2 cup Yougart/ Curds
• Salt to taste
  

For tempering:

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 2 broken Red Chilies

Method:

• Wash the Pundi Heere kaayi and peel it. Then cut into small pieces.

• Take the chopped PundiHeerekaayi in a pan or griddle, add one and half cup of water, salt to taste and cook for 7-8 min( until tender). Cool it for 5-10 min.
  
• In the mean while grind Coconut and green Chili with little water into smooth paste.
• Now add the ground mixture, chopped Onion and Yogurt to cooled mixture. Adjust the salt.
• Temper with Mustard seeds and broken Red Chili.
• Serve with plain Rice or rice of your taste.

ಟೊಮೇಟೊ ಕಾಯಿ ಸಾಸಿವೆ / Green Tomato in Mustard- Yougurt Sauce

 This is one of the healthy and quick recipes learnt my aunt Sowmya Bhat. Thank you athe for a lovely recipe.I have used Green Tomatoes which I grew on MY balcony :).

Preparation Time: 25 min
Servings: 2-3

Ingredients:

• 1 large Green Tomato chopped ( I used 3 small)
• 1/2 cup grated Coconut
• 2-3 green Chilies ( to taste)
• 1/2 tsp Mustard seeds
• 2 cups Yogourt / Curds 
• 1 1/2 tsp Jaggery ( optimal)
• Salt to taste

For tempering:

• 1 tsp Oil
• 1/2 tsp Mustard seed
• 1/4 tsp Turmeric powder 

Method:

• Heat the Oil in pan, add Mustard seeds, once you here crackling sound add, Turmeric powder and chopped green Tomatoes. Then cook for about 3 min.
• Then add salt to taste, Jaggery and about 1/4 cup of water. Cook for another 3-4 min ( until 75% done).
• In the mean while grind grated Coconut, Mustard seeds and green Chilies into smooth paste using little water.
• Now add the ground mixture to cooked Tomatoes and cook for another 4-5 min on a medium heat.
• Allow to cool.
• Finally add Yogourt, adjust the salt if needed. 
• Serve with plain rice or with any rice item of your choice.

Harive Soppina Sasive / Red Spinach in Yougurt -Mustard sauce

Hello friends, I am back after a week with a delicious Harive Sasive recipe. This is easy to make item and  very delicious to eat!!!. I am very pleased to tell you that I have used Harive leaves ( Red spinach) I grew on MY balcony. I should thank my grand mother for packing a handful of Harive seeds for me. The seeds are enough for 2 more years!!!.
There could be different ways to make Harive sasive, but, what I am sharing here is Havyaka style recipe. Give it a try. Share it and let me know how  you liked it.

Servings: 2-3
Preparation time: 15-20 min.

Ingredients:

• 3 cups chopped Red spinach ( including stems)
• 1 tsp Jaggary or Sugar
• 1/2 tsp Mustard seeds
• 2 tbsp fresh or frozen grated Coconut
• 2 green Chilies ( to taste)
• 2 cups plan Yogourt / Curds
• salt to taste

Method:

• Cook  the chopped Red Spinach, Jaggary and salt  with 2 cups of water for 8-10 mins. Then allow to cool.
• In the mean while, grind Coconut, Mustard seeds and green Chilies into smooth paste.
• Then add the ground mixture and Yogurt to the cooled cooked spinach. Adust the salt if needed. Mix well.
• Serve with plain Rice.

Mavina Hannina Sasive / Mango in Mustard Yogurt sauce

This is one of the ever green recipes of Havyaka cuisine and one of my all time favourite dishes. For this dish wild mangoes go perfect. But, here wild Mangoes? hmmm  just a dream!!!. I used some mangoes those look like wild Mangoes!!. Those Mangoes were very sweet. I like lil sourness in Sasive so I ended up adding some ''Vaate Huli Pudi'' ( I don't know what to call in English). You can deffinetly quit this if you do not like or you can use Tamarind extract if you like. I lerant this recipe from my Mom. Give it  a try. have fun.

Preparation time: 10 min
Servings: 2

Ingredients:

• 4 wild  Mangoes
• 1/2 cup grated Coconut
• 1/2 tsp Mustard seeds
• pinch of Asafoetida / Hing
• Pinch of Turmeric powder
• 2 Green Chilies 
• 1/2 tsp Vaate Huli pudi ( purely optional as I said above)
• 1 tsp Jaggary
•  2 cups Curds/ Yogurt
• Salt to taste

Method:

• Peel off the Mangos and mash in a bowl. Add Jaggary, ( vaate Huli pudi)  and Salt. Mix well and keep it aside.
• Now Grind the Coconut, Mustard, Hing, Turmeric, green Chilies into smooth paste with some water.
• Add the paste to the Mango-jaggary mixture. Add Yogourt and mix well.
• Serve with hot Rice.

 

Ondelaga/ Urage / Brahmi Thambli / Centella asiatica in Butter Milk

Urage is popularly known '' Brahmi'' or ''Ondelaga''. ondelaga /Urage has its own medicinal value. Urage juice is consumed to get rid of dry cough and If you want long and silky black hair use home made Brahmi Oil.   Urage thambli is one of the easiest and healthy recipes, perfect for summer. Give it a try. Enjoy.

Ingredients:

• 1/4 cup Chopped Urage
• 1 tsp Cumin seeds
• 7-8 Pepper Corn
• 2 cups Butter Milk
• 2 tbsp grated Coconut
• 1 tsp oil
• salt to taste

For tempering

• 1/2 tsp Oil
• 1/2 tsp Mustard seeds
• 2-3 pieces of red Chili.

Method:

• Heat the Oil in a pan, add Cumin seeds, Pepper corn and chopped Urage, roast for about 1 min.
• Then grind the roasted ingredients and grated Coconut with some water. 
• Add Butter Milk and salt.
• Temper with Mustard seeds and red Chili.

Haalugumbala kaayi Bajji/ Bottle Gourd Raita

 Here is a North Canara ( Uttara Kannada) style healthy raita for you prepared of Bottle Gourd.I learn t this from my mom.Give it try. Enjoy.
Ingredients:

• 1 cup finely chopped Bottle Gourd
• 1 finely chopped Onion
• 2-3 tbsp grated Coconut
• 1 cup Yogourt
• salt to taste
•  

For tempering

• 1 tsp cooking Oil
• 1/2 tsp Mustard seeds
• 2-3 green Chilies chopped

Method:

• Cook the chopped Bottle Gourd in water with some salt until tender.Allow to cool.
• Finely grind the Coconut into thick paste using some water,mix with cooked Bottle Gourd.
• Now add chopped Onion, Yogourt,adjust the Salt to taste.
• Temper with Mustard and green Chilies. 
• Serve with rice.

Doddapatre Thambli / Coleus aromaticus in Butter milk

 This is one of my favorite Thamblis forever.I always feel having Rice with thambli is nothing but haven.Its a very easy to make recipe and  hardly takes 5 min.We can make bonda and chatney too from Doddaptre.I will post those recipes soon( running short of leaves in my gardern!!!).It has great medicinal value, In India its more commonly used as a home remedy for cold, congestion, acidity and indigestion.Click here to know more about Medicinal values..We usually call Doddapatre as Sambar soppu.Give a try and let me know how you like it.Enjoy.

Ingredients:
5-6 Doddapatre leaves
1 tsp Cumin seeds
2 green Chillies
3 tsp grated Coconut.
1-2 tsp Oil
1/2 tsp Mustard seeds
1 red Chilli for tempering
2 cups butter Milk
Salt to taste

Method:

• Roast the Doddapatre, 1/2 tsp Cumin seeds, green Chillies with a tsp of Oil in a pan and allow to cool.
• Then finely grind with Coconut and some water.
• Add butter milk and water if needed. Add salt to taste.
• For  tempering:Heat the oil in a pan,add  Mustard seeds,once the Mustered seeds are  popped add broken Red Chiili and 1/2 tsp Cumin seeds and pour to the butter Milk mixture.
• Serve with Rice and Pickle.

Mavinakaayi Gojju

This is one of the great mango recipes.Easy to make and quick delicious recipe.This is Sagara style Mavinkaayi gojju.My mom makes in defferent way, I will post that recipe soon.It goes well with Rice and you can even drink. Do not drink too much you will fall asleep.Make sure you make it on Saturday and Sunday!!!;).Enjoy.

Ingredients:

• 1 small sour raw Mango chopped
• 1 tsp grated Coconut
• 1-2 red Chillies
• 1 tsp Coconut Oil
• 1/2 tsp Mustard seeds
• 1 spring curry leaves
• 1/4tsp Asafoetida
• salt to taste

Method:

• Grind the chopped Mango and Coconut with Water
• Add 2-3 bowls of water( depending on sourness of the Mango)
• Add salt to taste
• Temper with Coconut Oil,Mustard,Curry leaves and Asafoetida.
• Serve with rice.