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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Paruppu Usili is a delicious dish consists of few different dals & veggies, which are cooked to perfection while making it irresistibly good. The other version of paruppu usili is Andhra's Patoli dish. It is very similar dish as of usili with a little of variations to it & it is as delicious as usili. When we were enjoying this dish for lunch my husband was saying it is very similar to Nellore's "Sandi Pindi" dish. I was amazed how one dish was named differently in different places & to my surprise all are few miles apart.
Enjoy this yummy dish!!!
Prep Time-2hrs10mins {2hrs of soaking + 10mins for chopping & arranging}
Cook Time-45mins
Serves-2People
Pairs with rice along with rasam, pulusu & sambar.
Ingredients
1Cup chopped french beans
1Small onion chopped
2Red chili cut equally
Few curry leaves
1Tsp mustard seeds
1Tbs oil
Salt to taste {adjust as needed}
To grind
1/4Cup chana dal
2Tbs toor dal
2Tbs moong dal
1Tsp cumin
5Red chili's
1/2Tsp hing
1/4Tsp turmeric
Salt to taste
Directions
- Soak chana dal, moond dal & toor dal for 1hr to 2hr.
- Strain the water & add them to a blender along with cumin, red chili's, hing, turmeric & salt.
- Coarse grind them. Now taste the mixture & adjust salt, spiciness in the mixture.
- Take a idli pan & apply oil to the rounds.
- Divide the mixture equally in to four holes & steam cook them for 10mins.
- Mean while heat pan with oil. To that add mustard seeds, red chili's & curry leaves.
- Once the mustard starts jumping add in onions & fry them for 1min. Then add in cut beans along with pinch of salt. Stir in & close it with a lid.
- Allow the veggies cook, mean while the mixture is cooked well.
- Allow it to cool before crumbling it. Crumble the steamed mixture with your hands as shown above.
- Add in the crumbled mixture to the cooked veggies. On low heat mix them well & blend them well by stirring them. Adjust salt if needed.
- Cook for 5mins & then switch off heat.
- Usili/Patoli is ready to serve. Serve warm with rice & dollop of ghee.
Note
- I never boil veggies in lots of water as the nutrients are drained wastly after the veggies are cooked.
- You add salt kind of twice in this dish. As the mixture needed the perfect salting & the veggies will be left alone. Add enough salt/little salt to veggies to balance it perfectly in the dish.
- Sprinkle a little lemon juice after the curry is cooled. It adds a nice twist to the dish.
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