Kumbala Curry | Coorg Pumpkin Curry

For this week theme on BM I'm showcasing "Karnataka Dishes". Today I'm sharing a recipe from "Coorg". Enjoy the dishes & don't miss the updates. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.

Pumpkin curry / Kumbala curry is a delicious side dish from Coorg. The season was so perfect as markets are filled with different varieties of pumpkins. They tempted me & bought few home to experiment this curry. This curry is sweet, tangy & spicy at the same time with a finger licking taste. 
Even though the author suggested it is best to pair with akki roti, we enjoyed this curry with rice for lunch & it was just yum. I used two different variety pumpkins & hence you can see the slight color difference in the curry. Finally I can say that you will love this curry & sure will be in your to make recipe list.

Adapted from here & here.
Prep Time -10mins
Cook Time-20mins
Serves-2people
Pairs with rice, akki roti{as mentioned by original author} & chapati.
Ingredients
2Cups bite size chopped pumpkin pieces
1/2Tsp turmeric
2Tsp tamarind pulp
1Tsp jaggery
1Cup water
For Seasoning 
3Tsp oil
1Tsp mustard seeds
2Red chili's
Few curry leaves
Salt to taste
To Grind 
1/2Cup grated coconut
1Tsp coriander seeds
1Tsp jeera/cumin
4Red chili's
Directions
- Dry roast coriander, jeera & red chili's to light brown in color. Allow it to cool & grind them along with coconut to smooth powder.
- Heat pan with oil. Add mustard seeds, curry leaves & red chili's. Once the mustard starts jumping add in pumpkin pieces & turmeric to pan. Close with a lid & cook for 10mins till the pumpkin pieces are cooked.
- Add in tamarind pulp, salt & jaggery. Mix them well.
- Add in the coconut mixture along with water to it. Cook on low heat till the water evaporates & mean while adjust the taste if needed.
- Pumpkin curry is ready to serve.
Note 
- You can omit adding tamarind & jaggery to the curry. But adding them will definitely enhance the flavor.
- Add in 2minced garlic cloves while seasoning the curry. I omitted it to make no onion no garlic dish.

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Carrot Cabbage Palya {Udupi Brahmin Style Curry}

For this week theme on BM I'm showcasing "Karnataka Dishes". Today I'm sharing a recipe from "Udupi Cuisine". Enjoy the dishes & don't miss the updates. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.

Palya is a Karnataka style side dish. This curry is easy to make & taste delicious with the blend of ingredients we use in making them. 
I'm sharing Udupi brahmin style palya here. It's little different from the other palya's I make, but the taste was tempting & we loved it. I love to mix & match veggies when making palya's, but you can just go with single veggie at a time. Green beans, cabbage, carrots, cluster beans, Ivy gourds are my favorite veggies & love to make comforting palya with them. 
Enjoy this comforting no onion no garlic dish.

Adapted from here.
Prep Time-10mins 
Cook Time-30mins
Serves-2People
Pairs with rice & chapati.
Ingredients 
2Cups chopped cabbage 
1Cup chopped carrots 
2Tbs oil 
1Tsp mustard 
1Tsp jeera/cumin 
2Red chili's broken in to half 
1/2Tsp hing 

Few curry leaves 

Salt to taste 
To grind 
3Tbs grated coconut
2Red chili's 
1/2Tsp mustard seeds

1/2Tsp turmeric 

2Tbs tamarind pulp 
Directions 
- Heat pan with oil. Add mustard, jeera & red chili's to it. Once the mustard starts jumping add hing & curry leaves. 
- Next add in cabbage & carrot to pan along with salt. Close pan with lid & cook for 10mins on low heat. Check carrots if it's cooked well. If not cook veggie's with a closed lid for 5mins more. 
- Mean while grind grind the ingredients under grind coarsely. Once the veggies are cooked well add in the grind mixture to pan. 
- Mix them & adjust taste if needed. Cook on low heat for 5mins & switch off heat. 
- Palya is ready to serve. 

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Beetroot Sukka

Sukka is a Mangalorean side dish. This dish is a blend of dal, spices & coconut mixture. In my research for a Mangalorean dish I discovered that Sukka is mainly a non-vegetarian dish & has different versions too. 
The version I tried is very similar to the curry I use to have in Bangalore restaurants. At that time for me any curry that is sprinkled generously with coconut was a palya & nothing else. Eventually when food blogging became part of my life I was enlightened with all the different versions of them. I came across two versions of this recipe & tried to re create the dish with my sweet memories from Bangalore. 
I like to grate carrots & beetroots as they cook fast rather than when they are chopped. I'm against to boiling vegetables as they loose the nutritional values so went a head with grated beetroots as they cook fast, but you can use chopped pieces to make this curry. This curry is comforting & delicious. You would love to make it many more times for sure. Enjoy!!!

Adapted from here & here.
Prep Time-8hrs + 10mins {soaking dal+prepping}
Cook Time-20mins
Serves-2People
Pair this curry with rice & chapati. 
Ingredients 
2Cups grated or chopped beetroot
2Tbs black channa dal/kala chana {soaked overnight}
1Tsp tamarind pulp
1Tsp jaggery
Salt to taste
For seasoning/Tadka/Popu
3Tsp oil
1Tsp mustard
Few curry leaves
2Red chili's broken in to half
To grind 
1/2Cup {fresh or dried}
1Tsp coriander seeds
3Garlic cloves
2Tsp jeera
4Red chili's
Directions
- As mentioned above soak chana overnight.
- Heat pan with oil. To that add mustard, red chili's & curry leaves. Once the mustard starts jumping add in soaked chana to pan. Cook with a close lid for 5mins.
- Add in beetroot & enough salt. Cook with a closed lid for 10mins.
- Meanwhile dry roast coriander seeds, jeera & red chili's to brown in color. Cool them before grinding.
- Grind garlic & roasted ingredients to smooth powder. Next add in coconut & grind coarsely.
- By now beetroot would be cooked perfectly. Mix tamarind & jaggery to curry.
- Next add in grind mixture to pan & mix them well. Cook on low heat for 5 mins. Switch off heat.
- Sukka is ready to serve.

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Mixed Fruit Yogurt Parfait

Parfait is one of my favorite desserts & it tastes delicious to me when made with yogurt. It gives me a satisfaction of eating healthy when I make it with yogurt rather than cream. I love pairing yogurt with different fruits & enjoy the goodness of them. Specifically the non-fat yogurt's are little sour in taste, will pair perfectly with fruits that are sweet. 
The mixed fruit parfait I'm sharing consists of simple ingredients like fruits, almonds, honey & Chobani non-fat greek yogurt. You can use any fruit in making this dessert or can go with your seasonal favorite fruit & enjoy it. 

Prep Time-10mins
Serves-2People
Ingredients
1Cup Chobani non-fat greek yogurt whisked to smooth consistency
1Whole tangerine / mandarin orange skin peeled & sliced to bite size pieces
1/2Cup pomegranate seeds
2Tbs honey 
2Tbs sliced almonds  
Arranging Parfait 
- In a bowl add a spoon full of yogurt. 
- Top it with oranges & little honey. 
- Layer it with yogurt & top it with pomegranate seeds. 
- Again layer it with yogurt & top with almonds. Drizzle some honey on top. 
- Parfait is ready to eat.
Note
- You can arrange the layers, as you like. 
- If needed chill before serving.

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Paneer Pakora

Pakoras/Fritters are a easy to make snack. With a mix of few simple ingredients you can make any kind of pakora in minutes. You can use you choice of veggies in making pakoras. Onion pakora, aloo pakora, plantain pakora, eggplant pakora & few more are the most common one's. But you don't have to limit them just to veggies & can sure enjoy them with paneer, tofu or any choice of your meat too.
I made these paneer pakoras as a evening snack & they turned out to be awesome. The spices & lemon juice sure make this pakora's tempting. Pakora's don't need any side chutneys, but if you want you can enjoy them with ketch up, green chutney or any side dip of you choice. 
For this week theme on BM we are showcasing "North Indian Party Starters". I'm starting this marathon with "Paneer Tikka" recipe. Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.

Prep Time-10mins 
Cook Time-15mins 
Serves-4people 
Ingredients 
20Bite size paneer pieces 
Oil for deep frying
For Batter
3Tbs gram flour 
1&1/2Tbs rice flour
3Tbs water 
1/2Tsp lemon juice
2Tsp chili powder {adjust as needed}
2Tsp ginger garlic paste 
1Tsp coriander powder 
2Drops red food color
Salt to taste 
Directions 
- In a bowl take all the batter ingredients other than water.  Mix them all with 3tbs water  to a smooth thick paste. Adjust salt & chili powder if needed.
- Heat a deep pan with oil.  Add a drop of batter & it should lift back immediately. Oil is ready for frying.
- Roll paneer pieces in the batter & coat them well around with it. 
- Drop in the batter coated pieces one by one as many as the pan fits. 
- Fry them on both sides to crisp. Remove pakoras on to a paper towel layered plate. 
- Add in the next batch off paneer pieces & repeat the same. 
- Serve them with finely sliced onions & chopped coriander leaves. 
Note
- While frying don't overload the pan with battered pieces. Leave them some space to fry all around. 
- You can totally skip food color in the batter. Pakora will look dark yellow in color instead of red. 
- Replace paneer pieces with your choice of veggie to make some delicious pakoras. 

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Green Peas Cutlets

Green Peas Cutlets are a easy to make snack or appetizer. They can be served as a party starter or can be enjoyed as a teatime snack too. Cutlets can be deep-fried or can be pan-fried, so in this recipe I pan-fried them to keep them light on tummy with no compromise in taste. So here I'm sharing a simple recipe for yummy cutlets, which will make your taste buds happy. 

For this week theme on BM we are showcasing "North Indian Party Starters". I'm starting this marathon with "Paneer Tikka" recipe. Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.

Prep Time-30mins
Cook Time-15mins
Serves-10Cutlets, 5People
Ingredients 
2Small potatoes 
1Big carrot finely chopped 
1/2Cup green peas
1Onion Finely chopped 
3Garlic cloves minced 
15Mint leaves chopped 
1/4Cup breadcrumbs + 1/4Cup breadcrumbs to coat the patties
1Tsp chili powder {adjust as needed}
2Tsp garam masala 
2Tsp amchur powder 
Salt to taste 
1Tbs oil
Oil for frying cutlets {pan frying}
Directions 
- Steam boil potatoes. Peel the skin off & keep them aside.
- Heat a pan with 1tbs oil. To that add onions & garlic mince. Cook them till onions are little soft. 
- Add in carrots & green peas to pan. Stir them with onions & cook them on low heat with a closed lid for 10mins. If carrots are cooked perfectly then switch off heat or cook for few more until carrots are cooked. Switch off heat & allow them to cool.
- In a bowl add potatoes, veggie mix & mint leaves. Smash them to a smooth paste with no lumps. 
- Add in 1/4cup breadcrumbs, chili powder, garam masala, amchur powder & enough salt. Mix them well & balance the salt & chili powder if needed. Divide the mix in to 10 equal balls. 
- Take 1/4cup of breadcrumbs in a bowl. Now take a ball of mix & press it to get a circle shape. Coat it with the breadcrumbs on both sides. Repeat the same with rest of the balls.
- Mean while heat pan with little oil. Place the patties in frying pan as many as it fits & cook them on each side till they are little crisp. 
- Remove them on to a plate & repeat with rest of them. 
- Enjoy this cutlets along with ketchup, green chutney, sweet mango chutney or any of your choice one's. 
Note
- Add in a 1Tsp of cumin coriander powder for much added flavor. 
- I used extra hot chili powder, so adjust the chili powder as needed.
- I added the breadcrumbs to make stiff patties. 

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