Kosambari is a simple moong dal salad popular in Karnataka and offered as neivedhyam to Lord Rama on the occasion of Sri Ram Navami festival

Kosambari is a delicious, protein-packed lentil salad that is an integral part of Kannada cuisine. It is also popular as kosumalli or hesarubele kosambari and is part of every festive meal or wedding feast. In Andhra, it goes by the name vadapappu. On the occasion of Sri Ram Navami festival, we offer neer mor or majjiga and vadapappu panakam as neivedhyam to Lord Rama. It is also prepared during Navrati as fasting food. In Andhra, vadapappu is served along with chalimidi, a rice flour based sweet and offered to Lord Rama. Vadapappu is nothing but soaked moong dal while Kosambari is a salad comprising of soaked moong dal, cucumber, fresh coconut and coriander leaves. Undoubtedly festive, yet simple.

It is a light yet filling salad that can be eaten as a meal by itself along with a glass of neer mor or South Indian buttermilk. It is quick to make and very versatile in terms of the ingredients used. Basic moong dal salad recipe calls for soaked moong dal and cucumber. You can add grated carrot and raw mango too for variation. Soaking of moong dal makes it easily digestible and more nutritious. A perfect protein rich salad for those looking to lose weight.

This Karnataka style moong dal salad recipe which is super quick to put together can be tempered with mustard seeds and curry leaves but it tastes equally good without tempering too. It would then fall under ‘cooking with fire Indian recipes’. The crunch from the cucumber, the sweet flavor of coconut and tangy flavor of lemon balances the earthy lentils giving it a delicious flavor and texture. The fresh coriander lends a touch of color and brightness elevating the salad to something special. Less is more, nutritious vegan food that is amazingly tasty. One of the best Indian salad recipes.

And I must mention that is stores well in the fridge.

How to make kosambari recipe or moong dal salad

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Mamidikaya nuvvula pachadi, an Andhra style raw mango chutney preparation with sesame seeds or til and makes a delicious side with steamed rice

Mamidikaya nuvvula pachadi is a classic, traditional Andhra chutney made with fresh grated raw mango and roasted sesame seeds. Raw mango in telugu is called mamidikaya, sesame seeds is nuvvulu and chutney is called pachadi. Raw mango or mamidikaya is used extensively in Andhra cooking, both in vegetarian and non-vegetarian dishes. Each home has its own raw mango speciality dishes based on the region or community and availability of spices or ingredients. A few popular raw mango dishes Andhra style are mamidikaya pappu or mango dal, mamidikaya pulusu or mango stew, mamidikaya pulihora or mango rice, mango rasam and mamidikaya kobbari pachadi or mango coconut chutney.

I am sharing a very old family recipe which is much loved in our family. As I share this raw mango recipe with you, I am transported to my younger days. Raw mangoes do get me all nostalgic because it reminds me of my grandmother who made a variety of chutneys, pickles, stews, curries using raw mango. Mamidikaya nuvvu pachadi is one of her classic raw mango recipes. A simple yet flavorful vegetarian pachadi that will have you craving for more.

Roasted sesame seeds or til is the main ingredient that gives the pachadi all its flavor. Whole red chilis are added in the tempering along with cumin seeds and curry leaves. It’s important you use mangoes that are not too sour. The mangoes should have a sweet-tart flavor. The sour flavor of mango is balanced with the nutty flavor of sesame and the subtle heat of red chilies. With a subtle tart, spicy and nutty flavors, this smooth textured, raw mango chutney is to die for. And I must tell you that the kitchen smells so good while preparing this pachadi. I love how the beautiful green color of raw mango is retained in this vegan pachadi.

It is a simple recipe to make and the only preparation is peeling, grating the raw mango and roasting of sesame seeds and spices. It’s worth the effort, trust me. I urge you to try it when raw mangoes are in season. This raw mango chutney goes well with steamed rice and a dollop of ghee. You can also serve it with roti or dosa. It works as a spread for crackers too and it tastes YUM.

Do give it a try and add it to your list of pachadi recipes or raw mango recipes.

How to make mamidikaya nuvvula pachadi

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Mamidikaya pesarapappu pachadi, an Andhra style raw mango moong dal chutney that makes for a great side with steamed rice and a dollop of ghee

Mamidipappu pesarapappu pachadi is a classic culinary delight of Andhra. Telugu speaking folks love pachadis, period. Visit any Andhra restaurant and you are sure to be served an assortment of pachadis and podis as part of a thali meal. Today, am sharing an original, traditional chutney made with raw mango and moong dal that is to die for. It is a typical summer recipe and made during the mango season. A healthy, rustic chutney that’s rich in protein, Vitamin C, antioxidants, and nutrients. It is aesthetically delightful with a gorgeous orange color, texture and flavor.

Less is more here. Minimal spices yet high on flavor. It is amazing how three to four ingredients can combine together to bring out an eclectic flavor. Dry roasted yellow moong dal, cumin, and red chilies are ground to a coarse paste along with peeled raw mango and jaggery. The sour mangoes, the sweetness of jaggery, the earthiness of lentils and the heat from the chilies merge to create enticing flavors. The sour, spicy and subtle sweet tones of the chutney make it addictive. Roasting of moong dal is the only time-consuming part but is essential for the enhancement of flavor. The tempering of mustard seeds, split urad dal, asafoetida, and fresh curry leaves lend a sizzling touch to the vegan chutney. A quick green mango chutney that makes for a delicious and spicy accompaniment to rice with a dollop of ghee and sliced onions. It will also work like a dip similar to hummus.

Mamidikaya pesara pappu pachadi is a vegetarian culinary gem of Andhra cuisine and if you are a fan of Andhra food and khatta (sour) taste, you should try raw mango moong dal pachadi this mango season. Definitely, one of the best South Indian style pachadi recipes out there. You can look forward to another healthy version of this pachadi where soaked moong dal is ground with raw mangoes.

How to make mamidikaya pesara pappu pachadi

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Mavinakayi chitranna recipe, a Karnataka style raw mango based rice dish with spicy, sweet and sour flavors that is lip-smackingly good

Mavinakayi chitranna is flavorful raw mango rice preparation that is prepared on the same lines as chitranna, pulihora or puliyogare. Here the souring agent is raw green mango instead of tamarind pulp. This is a treasured South Indian rice recipe that you cannot go wrong with. A dear friend visited us over the weekend and I prepared lunch using home grown ridge gourd, raw plantain, and raw mangoes. It definitely feels very good to prepare dishes using home-grown produce. The lunch menu included beerakaya vepudu (ridge gourd fry), charu, aratikaya pulusu (raw plantain stew), mavinakaya chitranna with steamed rice, pacha avakai (yellow chili mango pickle), telagapindi vadiyam and yogurt.

My blog is buzzing with a lot of mango recipes as it is literally raining mangoes in my backyard garden. I am done with my mango pickling this year. Yes, I have just finished making Avakai, Andhra mango pickle. In spite of giving away boxes of mangoes to family and friends, I still have a lot of raw mangoes that are being allowed to ripen.

I have been wanting to share mavinakayi chitranna recipe with you since quite a while as its a favorite in our home. The spices that going into its making lend the dish a lovely aroma and flavor. It is definitely a time-consuming rice dish as we need to dry roast the spices individually. But it is definitely worth the effort.

Let me tell at the outset that you should not skimp or skip any ingredient that calls for the making of chitranna masala powder. Also, you need to patiently dry roast each spice or ingredient on low-medium heat till the aroma emanates the kitchen. Slow dry roasting is essential. Do not burn the spices as it will ruin the masala powder flavor. Do attempt this recipe only if you have access to all the ingredients mentioned in the mavinkayi chiranna recipe. If you want to savor the authentic flavor of this traditional mango rice dish, please follow the recipe to the T.

Raw mango works best but a mango that is just beginning to turn a very pale yellow will also work fine. The mango should have a tart flavor.

The steamed rice should be soft on touch yet hold shape, i.e each grain should be separate. Grated mango is cooked in a tempering of spices like mustard seeds and chana dal and the chitranna masala powder, jaggery, and salt. The chitranna gojju (gojju is a term used for thick gravy) should be cooked till the oil separates. Sesame oil works best though you can use any cooking oil. The below recipe will yield enough gojju or puliyogare mix for 450 to 500 gms uncooked rice. If using 250 gms uncooked rice, use only half of the prepared gojju. The remaining gojju can be refrigeted and used as and when required.

The flavors meld well after a couple of hours of sitting, so this Karnataka’s special rice dish makes for a perfect travelling food or lunch box recipe. Packed with nutrition from the mangoes, and spices, mavinakayi chitranna is sure to brighten up your meal. It makes for a simple, warming, nourishing meal along with a bowl of yogurt, crisps like papad or appadam. Absolute comforting food for the body and soul.

How to make mavinakayi chitranna recipe or raw mango rice Karnataka style

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Green chilli pickle recipe is a tasty, instant North Indian style achar made with fresh long green chillis, Indian spices like mustard, fenugreek and mustard oil

My most favourite North Indian achar is undoubtedly green chilli pickle. I immensely enjoy a simple, humble meal or roti or chapati with green chilli pickle aka hari mirch ki achar, salad and dahi (yoghurt). A comforting meal which warms the soul. I am happy that I have developed an interest in making my own pickles. The store bought pickles often lack the flavour and punch that authentic homemade pickles call for. We have been blessed with ample sunlight and our Indian weather is perfect for pickle preparation. Our family is pickle crazy and you will always find at least 10-12 varieties of homemade pickles at any given time. 🙂

North Indian style green chilli pickle has been a staple in our home alongside avakai (Andhra mango pickle). Roti or paratha served with green chilli pickle is perfect for your lunch box. While travelling, I love to snack on mathri or khakra with mirchi achar.

One of the easiest, instant recipe of green chilli pickle you can ever make. Even a novice cook cannot go wrong with the pickle recipe. It is that easy and quick to make. In the northern and western parts of India, each home has its own unique spice mix that goes into the chilli pickle. Pickle of green chilli prepared by the Marwari community is to die for. I relished the aloo or paneer paratha with green chillipickle, my North Indian friends used to bring in their lunch dabba. Absolutely irresistible and addictive hari mirch ki achar! Over the years, I have relied on three types of green chilli pickle. And one of them is a sweet flavoured green chilli pickle that is to die for. You can look forward to the other variations of green chilli pickle in future posts.

Method and tips on green chilli pickle preparation

The green chillies grown in western part of India differ from the Southern variety in terms of colour, shape and heat. I recommend the use of long, light green coloured, fleshy green chillies that are used in mirchi bajji preparation. You can use any green chilli that is not too hot or with medium heat. You can pickle them by chopping into bite sized pieces or use the whole green chilli. If using the green chilli as a whole, make a slit in the centre and stuff the ground spice mix. Follow the rest of the procedure called for in the green chilli pickle recipe.

Mustard seeds are responsible for the sharp, pungent flavour. They lend body to the pickle and oodles of flavour along with fennel seeds, turmeric powder, lemon juice and asafoetida. My Marwari friends recommend the use mustard oil for this chilli pickle. It does make a lot of the difference to the flavour of the matured pickle in time. You can use any other vegetable oil as well except olive oil. I sun dry the spices in the hot sun for two days (summer months) before the pickle preparation. You can even dry roast the spices just before making the pickle.

Ensure that you pour hot oil over the green chillies and spice mixture. Leave it uncovered till the pickle cools down completely. There should be no trace of moisture and do dry the glass jar in the sun before placing the finished pickle in it.

How to make green chilli pickle or hari mirch pickle

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Masala khichdi recipe, a quick, easy to make, wholesome and comforting one pot meal using rice, dal, vegetables and Indian spices

Khichdi in all its versatile avatars is ‘food for the soul’, be it the simple khichdi, masala khichdi or the ghee-laden, rich dal khichdi. They’re numerous versions and variations to the humble khichdi based on each region of the Indian subcontinent. Each home has its own version in terms of the spices used, the proportion of rice and dal, the variety of lentils used and texture of the cooked khichdi.

Masala khichdi = comfort food at its best! This my perfect go-to meal/brunch option on days when I am rushed for time or have minimal vegetables on hand and want to prepare a nutritious one pot meal for the family.

Masala khichdi recipe is an easy to make rice dish using few everyday ingredients. The addition of a few spices changes the flavour profile of the rice and lentil dish by leaps and bounds. Rice and dal are certainly a match made in heaven. Turmeric powder lends a beautiful yellow shade to the masala khichdi. I love the versatility of this dish that you can throw in any combination of vegetables or spices and you end up with a comforting flavour.

Few tips to follow while making masala khichdi

This instant masala khichdi can be prepared in the rice cooker or pressure cooker if you are rushed for time. Use whole Indian spices like cloves, cinnamon, star anise, cardamom and bay leaf instead of garam masala powder. The whole spices lend a gentle aroma and flavour to the rice and lentil dish without being overwhelming. You can add any mixed vegetables of your choice like carrot, potato, french beans, green peas, onions and tomatoes.

I prefer jeera rice which is also called chitti muthyalu in Andhra and jeeraga samba in Tamil Nadu. It is a short grain with an aromatic flavour. Whenever I make masala khichdi, I like to use mix dals which include yellow moong dal, arhar dal or tur and chana or split green gram dal.

You can use a combination of ghee and oil to fry the vegetables. If you want a rich flavour use ghee. Having said that, I must mention that this instant one pot dish tastes equally good with vegetable oil.

IF you want a soft textured khichdi, increase the quantity of water. Those who are under the weather prefer a gooey khichdi which is light on the stomach. The soft textured, masala vegetable khichdi is a healthy and nutritious baby or toddler food. I like a firm textured khichdi. So for one cup of rice, use 1/4 cup of tur dal and 1/4 of moong dal and 3 cups of water. The stems of coriander leaves lend a lovely flavour to the khichdi along with aromatic curry leaves. You can serve the masala khichdi with any pickle of choice and yoghurt or raita.

It makes for a complete wholesome meal for your kid’s lunch box.

How to make masala khichdi recipe

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Dhokla recipe is a tasty, healthy, vegan, steamed snack from Gujarat made with chickpea flour (besan) and tempering of Indian spices

Dhokla recipe is very easy to make using minimal, everyday ingredients which include chickpea flour, yoghurt and Indian spices. This savoury, steamed vegetarian snack is from the state of Gujarat. It wouldn’t be an exaggeration to categorise it as one of the healthiest and tasty snacks of India. Also known as khaman dhokla, it is a very popular street food throughout the country though it has its origins in the western part of India. Dhokla owes its popularity to an addictive flavour, visual appeal and health quotient. Low calorie and nutritious, it is light on the stomach yet filling. You can serve this power packed dhokla for breakfast, brunch, snack or dinner. With Holi around the corner, dhokla would make an apt festive breakfast food.

I am very fond of Gujarati food with khaman dhokla and khatta dhokla being the most favourite. It is similar to our South Indian steamed rice cake, Idli. The traditional, authentic dhokla recipe calls for soaking of chana dal or Bengal gram and grinding to a paste before fermenting. Khaman dhokla is prepared with gluten-free and protein rich chickpea flour (besan) or a mix of dals or lentils. An instant dhokla recipe that can be made in less than 30 minutes without fermentation.

I love the versatility of this power packed, simple dhokla recipe allowing itself to endless variations. There are many variations to the authentic dhokla recipe in terms of the types of flour/lentils used, like khatta dhokla, mixed dal dhokla, poha dhokla etc. Besan ka dhokla or khaman dhokla is the most common among them. Once you know the basic recipe of dhokla it is just a matter of experimenting with different ingredients. You can add spinach puree to boost up the nutrient profile and not to mention the beautiful green shade it will lend the finished dhokla. Throw in a few green peas if you like. You can take it any direction you want.

The tempering of spices, lemon juice and sugar water give an incredible flavour and moistness to the dhokla. Dhokla can be served with green chutney, sweet chutney tomato ketchup or coconut chutney.

Dhokla recipe – tips to make soft & spongy dhokla in cooker

The dhokla batter is a perfect blend of chickpea flour, sour yoghurt or curd, water, oil, ginger green chilli paste, asafoetida, turmeric powder, salt and Eno fruit salt. The most important thing while making the batter is to make the batter smooth, creamy and pourable similar to pancake batter. Ensure there are no lumps in the batter. I’d suggest you sieve the chickpea flour or besan, beat the batter for at least 2 minutes in one direction to allow aeration and make it lump free.

Eno fruit salt and citric acid should be mixed into the beaten dhokla batter just before it is placed in the cooker or steamer. You can use a steamer or place the prepared batter in a pressure cooker without using the weight. While you are preparing the batter, heat the steamer or cooker with water. You should be able to place the prepared batter in a steamer which is hot and letting out steam. This helps in even cooking and rising of dhokla batter yielding a soft and spongy dhokla.

steamed besan ka dhokla

An important factor which gives dhokla its heavenly flavour is the tempering of spices or tadka. The essential ingredients include aromatic curry leaves, mustard seeds and asafoetida. You can also add cumin seeds, sesame seeds, fresh coriander leaves and grated fresh coconut, though not essential, but recommended.

The turmeric powder adds a lovely yellow colour, lemon juice lends a subtle tang while sugar gives a hint of sweetness. A unique blend of sweet, savoury and tangy flavours.

How about you? What’s your secret to soft and spongy dhokla? Do share in the comments below.

how to make dhokla in cooker

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Thakkali chutney, a lip-smackingly good, Tamil Nadu style tomato chutney that makes for an excellent side with idli, dosa and chapathi

We had a good harvest of homegrown heirloom tomatoes this year. I prepared a batch of Andhra style tomato pickle, instant Andhra tomato pickle and sun dried tomato pickle which should hopefully last us a few weeks. With abundant tomatoes at home, I tend to make a variety of chutneys to go with idli, dosa, chapathi and rice. I am very fond of a Tamil style thakkali chutney that makes for a delectable side with both dosa and idli. Thakkali chutney is redolent with tomato goodness. This vegan chutney allows tomatoes to shine by embracing their flavour as we are not using onions to lend it body. It is so delicious with a subtle tang, moderate spice and a slight hint of sweetness.

There’s always a joy in cooking and relishing homegrown produce like heirloom tomatoes minutes after they have been plucked off the plant. I have used heirloom or desi variety of tomatoes to make thakkali chutney. If the tomatoes are too tart, you can balance out the tanginess of the tomatoes by adding jaggery or sugar. Of course, red chillies bring in the required heat and when cooked through, all the flavours work together perfectly.

The versatility of tomato chutney is that once you have a base recipe, they are endless variations to experiment. No hard and fast rules to follow.

Tips to make tasty thakkali chutney

There are two key steps to follow to make this thakkali chutney recipe a super hit. The first is using the right variety of tomatoes i.e heirloom or desi tomatoes. The second step is to slow cook them to a mushy texture to get the true taste of tomatoes. I’d suggest you chop the tomato pieces lengthwise roughly the same size to ensure even cooking. It is worth your time to chop them evenly and cooking them to a mushy texture before grinding the cooked mixture to a paste.

This chutney calls for the use of garlic and cumin which add depth to the overall flavour. Crush the garlic and saute it along with the tempering of spices before adding the tomatoes. You can add fresh grated coconut to lend body to the chutney as well as cut down on the tartness of the tomatoes. If you do not have fresh coconut on hand, it is perfectly fine to omit it.

This version of south indian thakkali chutney makes for a wonderful side with idli, dosa and chapathi. A vibrant coloured, zesty tomato chutney that will surely win you over. Without a doubt, this will be your go-to tomato chutney among the myriad indian chutney varieties.

how to make thakkali chutney

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High on the nutritive quotient, Karela, is a vegetable that is available all year round at our local farmer's market and a regular at our home. Few takers for this knobbly, humble, bitter tasting vegetable. But the few who chose to go beyond the outward appearance and bitter flavor, were won for life once they savored its true taste, appreciating it health enhancing benefits.

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During summer, most mid day meals are usually light and many a time, its salad and large glass of a summer cooler or buttermilk, especially during the month of May. Today, I prepared a colorful, crunchy salad and a mint flavored lemonade for our mid day meal.

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Home grown pudina along with fresh coriander leaves and plump, ripe, juicy red tomatoes from farmer's market, sauteed with cumin, green chillis and split gram dal, blended to a coarse paste and tempered with asafoetida and curry leaves. Yields a simple, quick and satisfying pachadi that went down really well with Idli, our morning breakfast.

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During summer months I avoid long hours in the kitchen. Usually in the month of May, our mid day meals are quick to prepare, light, healthy and refreshing, mostly fruits, smoothies, coolers and light meals like wraps, salads and lightly sauteed vegetables.

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Prepared a simple, colorful and flavorful salad using avocado and ripe mango for lunch today. Refreshing with combination of textures - both avocado and mango being creamy, and lettuce providing a bit of crunch, the salad has a mingling of savory and sweet flavors.

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Mint-y, ginger-y, tang-y lemonade - one of my favorite thirst quencher for those hot sultry days. A summertime beverage that is sure to please your family and friends at a picnic or barbeque party.

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I tried a Mediterranean inspired recipe that calls for couscous and bell peppers. Replaced couscous with dalia and I had a vibrant vegetarian meal bursting with color, flavor and textures. Made for a quick, healthy and tasty vegan meal.

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Summer is the only season one can relish fresh homemade ripe mango juice and I make best use of our home grown mangoes. 'Suvarnarekha', a variety of sweet mango is best suited to prepare mango juice. Its pulp blends well to yield a smooth creamy juice.

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Prepared a Thai inspired salad using pineapple and cucumber, a refreshing medley along with a touch of fresh mint. I omitted roasted peanuts which are an integral part of most Thai salads. You can also add some grated fresh coconut and summer fruit, mango or papaya.

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Yesterday, we had Rajma Chawal and Pineapple Mint salad for lunch. I kept aside some cooked rajma (kidney beans) to prepare a salad. Today, I made a Mexican inspired kidney bean filling for sandwich. Lovely flavors and made for a filling meal with watermelon smoothie on a hot summer day.

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Come summer, its the season for watermelons. I usually blend the watermelon cubes along with fresh mint and serve chilled. Watermelon smoothie is another great summer cooler that is prepared using de-seeded and cubed watermelon, strawberry crush and honey. Simply superb!

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Calcuim rich Finger millet aka Ragi is a wonder grain that helps to cool our body making a nutritious cooler during summer.

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