Tambuli (or Thambuli, Tambli or Tumbuli) is a type of Pachadi from Karnataka that is normally eaten with rice. Tambuli is derived from Kannada word thampu, meaning cool/cold – it is a Summery cooling food. Generally it is made from vegetables by chopping or grinding them with spices, then mixing them with yoghurt. Generally the ingredients are used raw, but as we see today, they can be lightly sauteed.
Many different seasonal vegetables and herbs are used in the preparation of tambulis, such as doddapatre leaves (ajwain leaves), coriander leaves, poppy seeds, curry leaves and vegetables like greens, carrots and beetroot. It is generally mild and not too spicy.
Today’s Tambuli is made with fenugreek seeds (which you can grow yourself), quickly sauteed with the tempered spices, and added to the spice-coconut-yoghurt mixture.
Similar recipes include Onion Pachadi, Dried Okra Pachadi, and Bitter Melon Pachadi.
Browse all of our Pachadi recipes and all of our dishes from Karnataka. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Late Spring dishes.
Continue reading “Methi Sprouts Tambuli | Fenugreek Sprouts with Yoghurt and Coconut”
Rasam is a favourite of every South Indian, and different regions have slight variations on the dish – also sometimes different names for the dish (languages vary from state to state). In parts of Karnataka it is called Saaru, meaning essence. There are many recipes for Saaru from Karnataka. This tasty Udupi style Saaru is tasty and aromatic. Udupi is a coastal town in South West India in the state of Karnataka and has one of the major vegetarian cuisines of India.
Similar recipes include Ayurvedic Rasam, Lime Rasam with Cumin Seed, Garlic Rasam, and Tomato and Dal Rasam.
We have lots of Rasam recipes, and a Saar from Goa for you to check out. See our Udupi dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.
Continue reading “Saaru | Udupi Rasam”
Bisi Bele Bath, meaning hot lentil rice, is a much loved dish of the Karnataka and surrounding regions of South India. In some parts of Karnataka it is also known as Bisi bele huliyanna which means hot lentil sour rice. The dish usually includes a range of vegetables. “Huriyanna” is sometimes written as “Huliyanna”.
There are many modern versions of Bisi Bele Huliyanna. As the name suggests it has to be served hot. It tastes best when spices are seasoned in ghee and it is served as soon as it is cooked.
The rice and dal can be cooked together or separately. We have cooked them together today but added the rice after the dal has been cooking for some time. Cooked separately, it is a great way to use up left over cooked rice and/or toor dal, and makes it a very easy dish to prepare.
Similar dishes include Goan Bisibelebath, Punjabi Aamti Bhat, Eggplant with Toor Dal (Rasavangi), and Indian Dal Soup.
Browse all of our Bisibelebath recipes, Kitchari dishes, and all of our Rice recipes. Our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Bisi Bele Huriyanna | Bisi Bele Bath”
Hooray for Indian food, and for its immense variety. And wouldn’t you know it, mashed potato has an Indian twist, and we are adding it to our different potato mashes:
Ever wondered how to vary mashed potato? Or what to do with that left-over mash? Here is your answer! We have TWO versions of the mash for you today. We have been making the first one FOREVER, and the original recipe comes from Nilgiri’s, the iconic Sydney Indian Restaurant. Traditionally this recipe from Karnataka is semi-mashed or coarsely mashed and still retains the texture of cubed potatoes. It is a great filling for dosa, but it can be made as a side dish in Indian or even Western style meals. It goes well with rice, roti and poori. It is similar to a Tamil Poriyal. Note also the use of lentils as flavourings and texture – this is quite common in South Indian cooking.
The second one, very similar to the first, is from Tamil Nadu, and has the same style but different tadka ingredients. It is a Puttu or Podimas style dish – a peeled and mashed vegetable, tempered with spices, green chillies and onion. Podimas means mash in Tamil. It is a traditional type of poriyal.This Potato Puttu includes coconut and goes well with rice, sambar, rasam, kootu and kuzhambu, especially puli kuzhambu. Many people love it with rice varieties too, or simply with naan or roti.
Similar recipes include Spicy Mashed Potato with Onions, Crushed Potatoes with Roasted Tomatoes and Eggplant, English Mashed Potatoes, Carrot Poriyal, Potato Fry, Aloo Do Payaja (Potatoes with Onions), Sesame Potatoes, Aloo Bhindi, and Saag Aloo.
All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Winter recipes.
Continue reading “Potato Pallya | Potato Puttu/Podimas | 2 Recipes for Indian Mashed Potato”
Baigan Ka Salan is a dish in which eggplants are cooked in a creamy spicy sauce – the dish originated in Hyderabad. The beautiful sauce is often thickened with peanuts, as in this version, but this recipe uses white poppy seeds. Serve it with biriyani, roti, paratha or parotta. It is so good.
For this dish it is common to use whole eggplants – I often use the smaller, fat, slightly circular ones. Our other version of Baingan ka Salan does that. However, when you only have the very large eggplants, cut them into wedges. That is what we do in this recipe, but feel free to use smaller, whole ones if you have them. See the recipe for how to slice them without cutting right through them.
Are you looking for other Indian Eggplant Recipes? Try Baingan Tamatar, Chidambaram Kothsu, Spicy Eggplant Rice, and Aubergines in Coconut Milk.
Or general Eggplant recipes? Try Japanese Baked Eggplant with Miso and Sesame, Baked Garlicky Eggplant, and Roasted Eggplant Salad.
You might like to browse all of our Eggplant recipes, and all of our Indian dishes. Or take some time to explore our Late Autumn collection of recipes.
Continue reading “Baingan Ka Salan | Eggplant in Spicy Coconut Sauce”
This delicious dish using daikon radish is from Karnataka in South India. Tovve is a mild lentil dish cooked with ghee in a tamarind or lemon juice based gravy with a simple spice combination. It is similar to dal or rasam (depending how thick the dish is made). Tovve is a versatile recipe and can be prepared with many kinds of dal and vegetables. In fact, Tovve means a simple, basic home-cooked dal that is easily digested. It is a great Winter dish – drizzle a little ghee over the top for extra luxuriousness.
Similar dishes include Simmered Daikon Radish with Miso and Sesame Sauce, Hara Mung Dal Taka, Kerala Mung Dal, Baked Millet with Ginger, Pumpkin and Daikon, Mustard Greens with Mooli, Daikon Radish and Pumpkin Curry, and Daikon Salad.
Also try Kancha Mung Dal, Mung Dal with Ghee and Spices, and Mung Dal with Coconut Milk.
You can browse all of our Radish recipes and all of our Dals. Our Indian dishes are here and our Indian Essentials here. Or browse our Late Winter dishes.
Continue reading “Daikon Dal | Moolangi Tovve”
Salan is a very popular spicy peanut sauce from Hyderabad, often an accompaniment to biriyani (veg of course) and roti, paratha and parotta. It is a dish that looks complicated from the number of ingredients, but don’t let that deter you. It is actually simple to make once you have organised your spices. Here it is paired in the famous dish with eggplants, Baingan Ka Salan.
The sauce is amazing, the peanuts and coconut cook down into a lovely creamy sauce that compliments the eggplants so well. Who would have thought that eggplants and peanuts would go together so well. And I love the way that it layers flavours with roasted and raw spices, and whole and powdered spices. Delicious!
For this dish, use the smaller type of eggplant – the small, fat, slightly circular ones. I happen to be growing them, but you can also find them at Asian shops if your local Green Grocer does not stock them.
When frying an aubergine be gentle. Ask its permission first, then thank the Lord. ….. Armenian Saying
Are you looking for other Indian Eggplant Recipes? Try Baingan Ka Salan (with Poppy Seeds), Brinjal Tamarind Kothsu, Sampangi Pitlai, Potato and Eggplant Curry with Punjabi Wadi, and Brinjal Fry.
Or general Eggplant recipes? Try Cheese and Eggplant Torte, Japanese Simmered Eggplant in a Beautiful Broth and Steamed Thai Eggplants.
You might like to browse all of our Eggplant recipes, and all of our Indian dishes. Or take some time to explore our Mid Autumn collection of recipes.
Continue reading “Baingan Ka Salan | Eggplants in a Creamy Peanut Gravy”
Meet the man selling Channa Chat by the beach.
One of my favourite snack foods in India is Channa Chat, made with that amazing spice powder, Chat Masala, which gives the food an amazing tang.
Imagine my surprise when on a beach in Kovalam, Kerala in India, I found a man, on a bike, making Channa Chat on a board strapped onto the back of his bike.
Try other recipes with Chaat Masala: Crispy Corn and Onion Chaat, Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach.
Also Watermelon Salad, Borlotti Bean Chaat, Spicy Vegetable Sticks and Chickpeas and Young Ginger Salad.
Continue reading “Travel | Chaat by the (Kovalam) Beach”