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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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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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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