ಕಾಯಿ ಹುಳಿ / Long Beans in Coconut-Yogurt based Curry

Here is a very easy, tasty, healthy havyka recipe for you. I learnt this recipe from my aunt Sowmya Bhat. We can use varieties of veggies like Beans, Green Tomato, Capsicum, yellow Cucumbe, Okra etc to prepare this tasty curry. I have used Long beans. It goes very well with plain rice. Give it a try, have fun cooking.

Preparation time 25 min
Servings: 4-5

Ingredients:

• 4 cups chopped long beans ( 1 inch length)
• 1 cup freshly grated Coconut
• 3-4 Green Chilies to taste
• 1 tsp Rice flour (optional)
• 1 cup thick butter Milk( preferably slightly sour)
• 1 1/2 tsp tamarind extract to taste( use only when u have no sour butter Milk)
• salt to taste

For tempering:

• 1 tsp Mustard seeds
• few Curry leaves
• 1/4 tsp Fenugreek / Methi seeds

Method:

• Cook the chopped long beans with salt  and about 3 cups of water (as required).
• Grind the Coconut, Green Chilies, Tamarind and Rice flour with some water into smooth paste.
• Add to the cooked Long beans. Boil for 5-6 mins.
• Add the butter milk and bring to a boil.
• Temper with tempering ingredients.
• Serve hot with plain rice.

Tender Jackfruit Chutney

This is one of the typical Havyaka recipes. Very easy to prepare delicious to eat. Give it a try if you get freshtender jack fruit or tinned one. Enjoy. 
Preparation time: 30 min
Servings: 4

Ingredients:

• 1/4 tender Jackfruit
• 4-5 Green Chilies ( to taste)
• 2 inch Ginger
• 1/2 cup grated coconut
• Generous pinch of HIng/ Asafoitida
• 1/4 lemon size Tamarind
• 1 tsp Oil
• Salt to taste

For tempering

• 1 tsp cooking oil
• 1/2 tsp Mustard seeds

Method:

• Remove the skin of Tender Jackfruit and cut into small cubes and pressure cook(3-4 whistles). If you do not get the fresh tender Jackfruit you can use tin( cook for 10 min).
• Fry the green Chilies and Hing for 2 min using 1 tsp oil.
• Now grind fried green chilies, Coconut,Ginger, cooked tender Jackfruit, Tamarind and salt to taste with very less water. It would be great if you can grind without water.
• Finally temper with Mustard seed.
• Serve with Rice and Rasam. You can have with plain rice as well.

White Radish Rice/ ಮೂಲ೦ಗಿ ಅನ್ನ

Have you ever thought of preparing rice from white Radish?, in fact I had never thought of it until I tasted it during my last India visit. My mom had prepared this delicious bath. She had grown lots of white Radishes in the Hithalu(backyard).. In this recipe, she used green leaves along with Radish like any other Radish dishes( I just took few clicks).  I have heard, seen lots of people waste green leaves of Radish, dont know why? it really tastes very good. We can prepare palya, sambar out of it. I never seen white radish with leaf here in Toronto, so I have to prepare this dish with red Radish. I really liked this bath. Hope you will like it too.

 Preparation time: 40 min
servings: 4

Ingredients:

• 2 cups long grain white rice
• 1 large Radish with green leaf chopped
• 1 medium Onion chopped
• 3 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Turmeric powder
  
• Few curry leaves
• Salt to taste

for grinding

• 1/2 cup grated Coconut
• 4-5 red Chilies(to taste)
• 1 tsp Coriander seeds
• 1/2 tsp Cumin
• Generous pinch of Hing
• 1/4 lemon size Tamarind or 1/2 squeezed lemon

 Method:

• Cook the rice with 4 cups of water. Make sure the rice is not sticky. Keep aside to cool.
• Heat 2 1/2 tbsp oil in a pan, add Mustard seeds and Turmeric powder. Now add the chopped Radish, Onion and salt to taste. Cover and cook for 5 min.
• In the mean while heat 1/2 tbsp Oil in a pan and roast the "for grinding" ingredients except coconut and Tamarind. Then grind with coconut and Tamarind using little water.
• Add the ground mixture to the half  cooked Radish. Mix well and cook until tender and water evaporates.
• Now mix the rice with cooked Radish and mix very well. Adjust the salt if required. If you have not used the Tamarind, now add the Squeezed Lemon. Mix well. 
• Serve the any raitha and Papad or any sandige.

ಮಸಾಲೆ ಮಜ್ಜಿಗೆ/ Minty Butter Milk

I am posting this recipe for our beloved Vyjayanthi Chander. She had asked me if I have this recipe in my blog. I didnt have it yet so thought of posting this recipe. We usually crave for varieties of  refreshing drinks during summer but nothing can beat Masala majjige or Neeru Majjige. We have a Kannada Sangha picnic tomorrow, I have to prepare 15 lts of Masala Majjige :). I never prepared in such a huge quantity so far. I hope I will manage :). Its very simple, doesnt take much time to prepare few glasses of Masala majjige..

Preparation time : 10 min
Servings: 2 medium size glases

Ingredients:

• 4-5 Mint leaves
• fist full of Cilantro/ Coriander leaves
• 1 Green Chilli
• 1 inch Ginger
• 1 cup Butter Milk or Churned plan yogurt
• 1/2 Lemon squeezed
• pinch of Asafoeitida/ Hing
• Water as required
• Salt to taste

Method:

• Grind all Mint leaves, Ginger, Green Chilli and Coriander leaves / Cilantro with some water  into a smooth paste. Then strain it.
• Take the Ground mixture in big vessel, then add  2 glasses of water ,Butter Milk, squeezed Lemon, hing and salt to taste.Mix well. Adjust the salt if needed.
• Masala Majjige is ready to serve.