Category | Curry Leaves RSS feed for this section

Buttermilk with Curry Leaves, Ginger and Mint

17 Oct

After a day in the hot sun or with a heavy meal, buttermilk feels like a blessing. Famed for its therapeutic, digestive properties, buttermilk is also delicious.

(more…)

Sabudana Khichdi: Sago for Fast Food

13 Oct

Sago Khichdi

Sabudana, also called sago, is used as fast food in India. No, not the fast food of the burger-and-fries ilk. Fast food, as in vrat food. For those who don’t know what I’m talking about, explanation follows. Others, please bear with me a minute or feel free to skip the next two paras directly to the sabudana khichdi recipe.

(more…)

Majjige Huli: Bottle Gourd Yogurt Curry

14 Jun

Majjige Huli: Bottle Gourd Yogurt Curry

Kadhi Karnataka-style – that’s how I would describe majjige huli to folks back home. Like kadhi, majjige huli is made of yogurt and spices, with a thickening agent – besan it is in kadhi, rice generally in majjige huli. Majjige huli is sourer and lighter than kadhi – no fried pakoras but boiled vegetables, the dish is a slimmer’s delight.

(more…)

Potato Peanut Red Poha

6 Mar

I’ve got myself a pack of organic red poha (flattened brown rice) this time and made this nice breakfast-time dish of kanda poha (flattened rice cooked with onions, potatoes and peanuts) with it. This style of cooking poha is popular in Maharashtra and Karnataka, where it goes by the name avalakki bath.

(more…)