MIXED KAALU PALYA

I am backkkkkk...updating blog after 2 years....uffff...hello friends...hwr u all ??? Feeling great tobe in touch with you all again 👍

My today's special recipe is from Karnataka "mixed kaalu palya". Kaalu means pulses. Here, we use 4 types of pulses I. e. Green gram, Kabuli Chana, black eyed peas & grean peas. We soak them & cook them & blend them in masalas to make a healthy & delicious curry which will be dry & goes well with rotis/dosa/rice. I adopted this recipe from LIFE IS MARVELOUS. 

Ingredients needed:

1 small cup Hesaru KaaLu ( Green gram )

1 small cup Kadale Kaalu ( Kabuli Chana )

1 small cup Alasande KaaLu ( black eyed peas )

1 small cup Bataani ( Green peas )

1 big onion or 2 small onions — finely chopped

1 big tomato or 2 small tomatoes — finely chopped

Seasoning :

3 tspns -> Oil

Mustard seeds – 1 spoon

Cumin seeds – 1 spoon

Chana dal – 1 spoon

Urad dal – 1 spoon

Byadgi Chilli – 1 broken into 2 slits

Green chillies – 4 to 5 ( based on spicy levels consumed at home )

Red chilli powder – 1 to 2 tspns

Salt as required

Method:

[1] Soak all the pulses mentioned above like green peas, Green gram, Kabuli Chana, black eyed peas overnight.

[2] Boil all the pulses soaked, in pressure cooker upto 2 whistles and cool.

[3] Now take a pan and season the ingredients mentioned under seasoning, add, Chopped Onions and fry till little golden color and then add tomotoes chopped and fry till tomatoes fully get cooked, it gets mushy at this stage, now add boiled pulses, chilli powder, salt and close the lid.

Let it cook for 3-4 mins.. At this stage, check and stir well to avoid bottom of the pan getting burnt..

This goes well with Chapathi and dosas.

(Prepared sandwiches using mixed kaalu palya+cheese spread+cucumber&tomato slices as filling👌👌👌)

Happy cooking :)))))

SPROUTED BEAN CURRY/ KIRLAYILE BAGDE AMBAT !!!!!!

This is a yummilicious konkani cuisine & one of my favourate too. I agree it takes time to remove skin of sprouted bean but the final product is amazing. You can add 15 cashew nuts soaked in water or tender cashewnut too to the curry. It will enhance the taste of the curry but i forgot to add.We call it MAGGE in konkani & SOUTHEKAAYI in kannada. & onion tadka gives just awesome flavour & taste to the gravy.  It goes well with rice/idly/dosa/rotis. It is not at all spicy. So, kids will definately enjoy this dish. This is a must try recipe according to me. We add mangalore/madras cucumber too in this gravy. 

INGREDIENTS:_                                                                         

sprouted beans- 1 cup (i used black eyed peas)
Madras/mangalore cucumber, cubed- 1 cup(remove the outer skin)
salt to taste

For grinding:-

Grated coconut - 1 cup
Red chillies - 6 if long or 4 if small & spicy
Tamarind - small chana size
Turmeric powder - 1/4 tsp

For tadka:-

onion, finely chopped - 1/2 cup
oil - as needed to shallow fry onion



METHOD:-

1. Grind the all ingredients to a smooth paste mentioned under FOR GRINDING & keep aside.
2. Peel the skin of sprouted bean.
3. Cook them along with madras/mangalore cucumber. Don't use pressure cooker coz it cooks very fast.
4. When it is almost cooked add masala & gravy & required water & cook further till done.
5. For temper, in a pan heat oil & add chopped onions fry till they are dark brown in colour & add it to the gravy & close the lid immediately.
6. After 5 mins, remove the lid & mix tadka & gravy well.

(like this)
7. Serve hot with rice/idlies/dosas/rotis.

HAPPY COOKING :)))))))))

AVARE KAALU KURMA !!!!!

My today's recipe is from CHITRA AMMA'S KITCHEN....and the recipe is AVARE KAALU KURMA that goes well with rotis. Here instead of avare kai i used southavare kaalu as suggested by my friend. I dont know exactly what it is but i bought it from Chikmagalore market. It looks like fresh thingalavre i mean fresh navy beans. Pic is given below....

I pressure cooked them for 4 whistles but i felt i should have continued for 2 more whistles to get soft cooked beans. Anyways recipe tasted great ! So, sharing it here with you all today.

INGREDIENTS:
Avarekaalu – 2 cups
Curd – ½ cup
Salt – 2 tsps
Fresh Corriander leaves - 2 tbsp
Finely chopped tomatoes – optional for garnishing.( i skipped this)
For Seasoning
Cooking oil – 2 tbsp
Finely chopped onion – ¼ cup
Mustard seeds – ¼ tsp
Bengal gram dal – 1 tsp
Cashew nuts – 10
Curry leaves – a few
For Kurma Masala Paste
Grind the following ingredients to a fine paste:
Fresh grated coconut - 1/2 cup
Coriander seeds – 2 tbsps
Garlic – 4 pods
Fresh ginger – 1’’
Cloves – 6
Sambar powder – 1 tsp (or green chillies – 2)
Turmeric powder – ¼ tsp
Cumin seeds – ¼ tsp
Cashew nuts – 10
Soaked Poppy seeds – 1 tbsp (optional)

METHOD:

1. Boil avarekai until tender and keep aside.
2. Heat oil in a pan and add mustard seeds.
3. When it splutters add Bengal gram dal and fry till golden in colour.
4. Add cashew nuts and roast till golden in colour.
5. Add the chopped onion and curry leaves and cook till the onion is glassy. .
6. Now add the ground kurma masala paste and fry it, until the oil separates out.
7. Add the cooked beans, a cup of water and salt and cook.
8. Blend in the curd and cook for a few more minutes.
9. Garnish with fresh coriander and finely chopped tomatoes.

Enjoy the hot kurma with poories, chapaties or ghee rice!

HAPPY COOKING