Bisi Bele Huriyanna | Bisi Bele Bath

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”

Malabar Spinach Pakoda

Malabar Spinach is a thick spinach like leaf that grows on a vine – it is often confused with other greens, but look for leaves that are thick, a little mucilaginous, and are on twining stalks.  It may also have white or purple flowers and seeds on the vine. These leaves are common in India and throughout S. E. Asia. It has various names and may be called Basella Spinach, Poi leaf, Bacchalikura, Vasalakkirai, Basale Soppu, Ceylon spinach, Buffalo spinach, Indian spinach, Red vine spinach, Vine spinach, Upodika and Poi. There are more – Bachali in Andhra, Basale in Kannada, Vaali Bhaji in Konkani, Mayalu in Marathi and Pui Shak in Bengali.

Malabar Spinach is not really a spinach at all, but the taste is similar and it is better suited to summer growing than real spinach.

Similar dishes include Malabar Spinach with Urad Dal, Huge Vine Leaf Pakora, Crispy Fried Potato and Onion Strings, Red Onion and Chilli Pakora, Bhajji, and Okra and Cauliflower Pakora.

Browse all of our Malabar Spinach recipes and Pakora dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

Continue reading “Malabar Spinach Pakoda”

Spicy Turnips in Yoghurt | Kashmiri Shalgum Curry

We have had a bit of a thing for turnips this year, and recently we found the most gorgeous ones at the Organic stall in the Adelaide Central Market. It seems a crime to peel them, but we did, and made this gorgeous curry that comes from Kashmir.

The turnips are cooked with spice powders until tender, then coated in a yoghurt sauce. The central spice is fennel and it is a great match to the creamy turnips.

Similar dishes include Turnip with Spices, Turnip Salad with Capers, Turnips with Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, and Turnip Soup with Coriander-Walnut Paste.

Browse all of our Turnip recipes and all of our Kashmir dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

Continue reading “Spicy Turnips in Yoghurt | Kashmiri Shalgum Curry”

Eggplant and Kale Pakora

Pakora are a favourite street food in India, and one that can easily be made at home. Recipes use a chickpea flour batter into which vegetables are dipped and then deep fried. I like to serve these Pakora with sea salt and lemon juice only, but they are commonly eaten with Indian sauces and chutneys.  One word describes them. Delicious. Incredibly delicious. Have a glass of chai with them – I also love them with a small cup of spicy rasam.

In frying the pakora (also called pakoda, bhajji and bhajiya) the aim is to cook the vegetable in the same amount of time that the batter takes to become crispy. It is about temperature, so it is a good idea to test-fry a few pieces before cooking the whole batch.

The types of vegetables that can be used include potatoes, onion rings, eggplant, sweet potatoes, softer pumpkins, lotus root, cauliflower and greens such as spinach, kale and amaranth leaves. Make sure that any greens are really dry before using.

Similar recipes include Curly Kale with Ginger and GarlicMalabar Spinach Pakora, Red Onion and Green Chilli Pakora, Okra and Cauliflower Pakora, and Vegetable Fritters.

Browse all of our Pakoras and all of our Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.

Continue reading “Eggplant and Kale Pakora”

Brinjal Rasam | Eggplant Rasam | and Eggplant Rasam with Rosewater

Brinjal Rasam is a type of Mysore Rasam, but with eggplant added. It is a delightful combination – whether in sambar or Rasam, toor dal and eggplant are a match made in heaven. It is another recipe from Meenakshi Ammal’s Cook and See.

One of the interesting notes that Ammal Auntie makes in Mysore Rasam is that the addition of Rose petals (or rose water) to Mysore Rasam (the second method) brings out the flavour and provides a nice rose scent. She is right! If you are going to try this, best leave out the asafoetida. The rose water has a tang of its own, and it tames some of the rasam’s spiciness. The scent is certainly there and it is not unpleasant, as strange as it may seem. It does go well with the eggplant.

Continue reading “Brinjal Rasam | Eggplant Rasam | and Eggplant Rasam with Rosewater”

Bitter Melon Pachadi | Paharkkai Thayir Pachadi

There are two types of Bitter Melon (also called Bitter Gourd) – a light green Chinese variety and a dark green Indian variety (Karela).  Both melons have the same hardiness and bitter flavour. The only real difference is the appearance. Indian bitter gourds are narrower than the Chinese type, rather like a zucchini. They have irregular ridges and triangle-shaped “teeth” all over the surface of the skin, along with slightly ragged ridges. Chinese ones can grow more more than 25cm long and they have blunt ends. Broader than Indian gourds, they have light green skins dotted liberally with wart-like bumps rather than teeth. Both types have thick skins and white seeds.

Luckily, both types are available to us locally. I have used the Chinese type in this dish, but either variety could be used. The Indian varieties would be more traditional.

Continue reading “Bitter Melon Pachadi | Paharkkai Thayir Pachadi”

Urad Dal with Onions Four Ways

Urad lentils, in all their forms, and one of our favourite lentils, partly because of a dal that we made a long, long time ago. We love it. My daughter and I, at our respective places, still often make that recipe in bulk and freeze it for those busy winter evenings when you just need to grab something from the freezer to avoid ordering pizza or buying bags of chips.

Urad dal needs special handling. It needs long cooking, and is best keep soupy (in my opinion). It is a common dal in North Indian cooking, especially in the Punjab, and goes well with tomatoes, onions, butter, cream and yoghurt.

Continue reading “Urad Dal with Onions Four Ways”

Poritha Kootu with Finely Diced Snake Gourd

Kootu is a favourite in our house – well, we just love toor dal, truth be told. With a snake gourd in the fridge, left over from making Snake Gourd Pachadi, we make this Snake Gourd Kootu. The same recipe can be made with cabbage, kohlrabi, amaranth leaves or spinach instead of snake gourd.

The gourd is finely diced in this recipe, so it disappears into the dal, and is a delightful surprise as you are eating. Gorgeous pops of green-tasting snake gourd in your mouth. It is wonderful served with rice.

Similar recipes include Cluster Bean Kootu, Brinjal Asadu, Poritha Kootu, Poritha Kootu with Tamarind, Amaranth Leaves Masiyal, and Pitlai.

Browse all of our Kootu dishes and all of our Snake Gourd recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

Continue reading “Poritha Kootu with Finely Diced Snake Gourd”

Keerai Molagootal | Spinach with a Peppery Coconut Gravy

A bunch of beautiful spinach leaves from the garden – what can be better than cooking them with toor dal and coconut with a pepper hit? This recipe is a Palakkad recipe – from that region in Kerala on the border of Tamil Nadu. The area is a melting pot of influences especially Tamil and Malayalam. This dish is quite traditional. Some recipes include pepper and others do not. As it’s name indicates with pepper, that is how we cooked it.

A Molagootal is a combination of vegetables and lentils with coconut. It is quite similar to a kootu, but subtly different.  It is much like the Poritha Kuzhambu of Tamil Nadu.

In Kerala, many different greens are used for this dish, even cabbage. It can be made with many vegetables including chowchow, long beans, snake gourd and yellow pumpkin. Mixtures of vegetables such as plantain, carrot, yam, potato and chowchow, are also excellent. Indian greens include mulai keerai, paruppu keerai, thandu keerai, palak keerai, murunga keerai and ara keerai – oh to have the same range of greens here.

Similar dishes include Plantain Moar Kootu, Thani Kootu, Okra Tamarind Kootu, Chilli Leaves with Peas, Mango Kootu, Ridge Gourd Dal, Cluster Bean Kootu, Moringa Leaf Dal, Poritha Kootu, and Ridged Gourd Masiyal.

Browse all of our Spinach dishes. Our Kootu recipes are here. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

Continue reading “Keerai Molagootal | Spinach with a Peppery Coconut Gravy”

Khamang Kakdi Koshimbir | Maharashtrian Cucumber Salad

Another beautiful Koshimbir from Maharashtra – one that is cooling and exquisitely suited to hot summery days.

Koshimbir is Maharashtrian term for saladKosambari in Kannada and Kosumalli in Tamil are other names that you will see for Indian salads.

Many different combinations of vegetables are used to make different varieties of Koshimbir. In Maharashtra there are 2 main types of salads (although you will often see these confused, or equated):

  • Khamang Kakdi – a salad with roasted and ground peanuts, with yoghurt just as a coating or dressing
  • Kadichi Koshimbir – a salad without the crushed peanuts and with a reasonable amount of yoghurt.

This recipe is for the first type, made with cucumber, green coriander leaves, a touch of yoghurt and crushed peanuts. It is incredibly cooling, so is perfect for hot summery days. It can also be made with boiled or steamed pumpkin or potato.

Similar recipes include Cucumber, Carrot and Green Mango Koshambari. Ambe Dal, Cucumber and Pineapple Kachumber, Warm Cucumber Salad with Sesame (Cucumber Kosumalli), Kachumber (Chuchumber), Cucumber Kosumalli #2, and Cucumber Kosumalli #3.

Other Cucumber dishes you can try are Cucumber Raita, Cucumber Lassi and Olan (Cucumber and Coconut Curry).

Explore all of our Indian Salads, or all of our Indian recipes. Browse all of the Cucumber recipes too, or simply spend some time with our Early Autumn dishes.

This is a great fasting dish if made without the asafoetida (hing) and coriander leaves.

Continue reading “Khamang Kakdi Koshimbir | Maharashtrian Cucumber Salad”