Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry

Tuvar lilva masala  Tuvar lilva masala curry| Green pigeon peas curry| Togare kalu curry Tuvar masala

Winter brings its own blessings, fresh vegetables are available. There is no dearth for greens. Green pigeon peas are the fresh form of tuvar dal and is available in winter. Tuvar lilva masala curry is a tasty and easy to make accompaniment that can be paired with chapati or phulka. (more…)

Gongura chutney/ Pundi chutney / Sorrel leaves cooking

gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking gongura chutney1

Gongura leaves are widely used in cooking, the tangy flavour does makes the dishes delicious. Gongura chutney or pundi chutney is commonly prepared in South India.It makes a good accompaniment with jowar roti.

Varied names of Sorrel

Different regions call it by different names.The English name is Sorrel or Kenaf. It is popular as  Gongura in Andhra Pradesh, Pundi palya in Karnataka, Pulich keerai in Tamil, Ambaadi In Marathi, Pitwa in Hindi, Kotrum in Jharkhand, Amaari in Chattisgarh, Kotrum in Jharkhand and Mestapat in Bengali.

Health Benefits of Sorrel leaves

The sorrel leaves are rich source of iron, vitaminB6, folic acid and anti-oxidants essential for human nutrition. The iron and vitamins present in it help in preventing conditions such as osteoporosis.

Different culinary uses of Sorrel leaves in India

Sorrel leaves are used along with lentils to give a flavoursome accompaniment with rice. The chutney is a popular dish churned out of it. It is one of the daily essentials in Andhra cuisine. A variety of pickle is also made using these leaves.

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gongura chutney

Ingredients:

For the  gongura/ sorrel leaves chutney

  • 2 clusters of sorrel leaves
  • 6 green chilly
  • 1 teaspoon methi seeds
  • 2 teaspoon oil
  • a liitle asafoetida
  • salt to taste

For the seasoning:

  • 2 teaspoon oil
  • 1/4 teaspoon mustard
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder

Method:

  1. Separate the leaves from the stalk, wash and put them to dry on a cloth.
  2. Cut the leaves.
  3. Take oil in a pan, roast the methi seeds and the green chilli, put them aside.
  4. In the same oil, add asafoetida and the sorrel leaves along with salt.
  5. Let cook for sometime.
  6. Remove from flame.
  7. When it cools, grind it.
  8. Take a pan and make the seasoning. Add mustard seeds, as it crackles, put asafoetida and turmeric powder. Turn of the gas. Put the chutney in it and mix well.
  9. Gongura chutney is ready to serve.

Take a tip:

  • Garlic may be added along with green chilly while sautéing.
  • Raw onions are added to the chutney by some people.
  • Chutney stays good for a couple of days if kept in refrigerator.
  • Tastes good with jowar roti along with stuffed brinjal as an accompaniment.
  • It can be mixed with hot steamed rice along with ghee.
  • The leaves are slimy, thus do not chop and wash them.
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gongura chutney

gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking gongura chutney
Print

Gongura/ Pundi/ Sorrel leaves chutney

Gongura chutney is a popular accompaniment from South India. It makes a good accompaniment with jowar roti. 

Course accompaniment, chutney,, Side Dish
Cuisine Indian, karnataka, southindian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 bowl
Author jayashree

Ingredients

  • 2 cluster sorrel leaves
  • 6 green chilly
  • 1 teaspoon methi
  • 2 teaspoon oil
  • salt to taste

For the seasoning

  • 2 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida

Instructions

  1. Remove the stalk of the sorrel leaves, wash and put it to dry on a cloth. Cut the leaves. 

  2. Take oil in a pan, add fenugreek seeds and green chilly. Roast them, put them aside.

  3. In the same pan, add asafoetida and the sorrel leaves along with salt. 

  4. Let cook until tender. Remove and keep it aside.

  5. When cool, grind the fenugreek and green chilly together. Then add the sorrel leaves to it and blend altogether. 

  6. Make seasoning in another pan. Add mustard seeds to the oil, as it splutters, put asafoetida and turmeric powder. Put chutney to it and mix it well. Gongura chutney is ready to serve.

Recipe Notes

  • You may add garlic along with green chillies while roasting. 
  • Finely cut onion pieces can be put in the seasoning and sauted for sometime. 
  • This chutney tastes good with jowar roti.
  • It can also be served with hot steamed rice along with a dollop of ghee. 
  • This chutney can be stored in refrigerator. Put seasoning and use it.
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Gongura chutney

Other chutney recipes on the blog

And here are a few from my co-bloggers Raw mango with garlic Tomato Onion Chutney Lal mirch ki chutney Coconut and flax seed chutney Gur imli ki chutney Mango Kottu 

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Kurkuri bhindi | crispy bhindi fry

kurkuri bhindi  Kurkuri bhindi | crispy bhindi fry bhindi 3

Kurkuri Bhindi Fry or crispy bhindi fry  is a tasty accompaniment with any meal. Serve it with any meal as an accompaniment, it is loved and relished by all.

It is assured that I need okra at least once in a week, usually sabzi but sometimes I do fry.  Here is another kind of fry that is tasty and crispy. (more…)

Tasty Bhindi Fry | okra fry

bhindi fry tasty bhindi fry/ ladies finger Tasty Bhindi Fry | okra fry bhindi fry7

Bhindi is the common name for ladies finger or okra. It is a versatile vegetable which can be turned into crispy fried savouries or as a stir fry. The stuffed okra is simply irresistible. The weather calls for fried food and I ended up frying it, Tasty Bhindi Fry is on the blog today. I like this recipe for it’s simplicity, no extra dressings or garnishing; but yet, it is tasty and loved by all.

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bhindi fry

My other bhindi recipes: okra stir fry, stuffed bhindi

Let’s get over to the recipe of Bhindi Fry

Ingredients:

  • 1 kg ladys finger/okra/ bhindi
  • salt to taste
  • 3 teaspoon chilli powder
  • oil for frying

Method:

  1. Wash and dry the okra. Cut them into thin pieces.
  2. Take oil in a pan.
  3. Heat it.
  4. Once it it is hot, slowly put a bowl of it.
  5. Deep fry on medium flame, after sometime, keep it on high for sometime. Keep stirring with a ladle.
  6. Once it is light brown in colour, remove it on a tissue paper.
  7. Put the next batch to fry.
  8. Take the fried ones and put them in a bowl. Add a little salt and chilly powder (1/2 teaspoon). Mix it well.
  9. You need to repeat this step every time.
  10. Store in a air tight container.

Take a tip:

  • Add salt and chilly powder accordingly.
  • Let it not get darker in colour, it will taste bitter.
  • Cut them into thin pieces.
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cut bhindi

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bhindi in oil

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fried bhindi

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salt is sprinkled

and the chilly powder tasty bhindi fry/ ladies finger Tasty Bhindi Fry | okra fry bhindi fry5 300x200

and the chilly powder

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bhindi fry

Print

Bhindi Fry | Okra fry | Ladies finger Fry

Bhindi fry is a tasty accompaniment that can be used with any meal. 

Course Side Dish
Cuisine Indian, karnataka, South Indian
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 6 people
Author jayashree

Ingredients

  • 1 kilogram bhindi/okra/lady's finger
  • 3 teaspoon chilly powder
  • salt to taste
  • oil for frying

Instructions

  1. Wash and pat dry the okra. Cut them into thin pieces.

  2. Heat oil in a pan. 

  3. Once it is heated, add handful of cut pieces slowly into the oil.

  4. Deep fry on medium flame. After a few minutes, fry on high flame for one minute.

  5. Once it is light brown in colour, reduce the flame and remove it on a tissue paper.

  6. Put the next badge of okra pieces to fry.

  7. Put the fried okra in a bowl. Add a little salt and chilly powder to it. Mix it. It is ready to serve.

  8. Repeat for the rest of the cut pieces.

Recipe Notes

  • Cut okra into thin pieces.
  • Add salt and chilly powder accordingly.

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Kadale kalu usli/ black chana sundal

Kadale kalu usli kadale kalu usli Kadale kalu usli/ black chana sundal kadale kalu usli4

 

Black chana is predominantly used during religious ceremonies. It is usually made as a spicy usal or sundal and served during poojas and ceremonies. Ganesh puja, Naga chauti and during Mangal Gowri puja it is prepared. Today is Naga Chauti and thought I will post the recipe of kadale kalu usli  / black chana sundal. It is tasty and can be prepared more often as a snack or accompaniment. (more…)

Majjige huli, south indian yoghurt curry

majjige huli Majjige huli Majjige huli, south indian yoghurt curry majjige huli10

Majjige huli is a popular accompaniment used with steamed rice. It is made of whisked curds with seasoning and other spices. It makes a good meal for summer. This is a signature dish of Karnataka. It is known by different names in various states. Paladya, mor kozhambu, majjige huli and kadhi are the different names for this dish.  (more…)

alasande kalu wade, black eyed beans fritters

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Alasande kalu wade (black eyed beans) are one of the tastiest fritters.  It is also known as lobia and karamani. They are crispy on the outside and soft on the inside. It’s the season of fresh black-eyed beans. Stir fry and sambar are the usual ones that I make using it. Fritters was on the to do list since a long time. Finally, I made it during the weekend. It was tasty and made a good treat. (more…)

Kandhabhaji/ onion pakoda in steps

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Kandhabhaji, onion pakoda, onion fritters, hattikaye, anything you call it, it makes a delicious snack with a cup of hot tea. It is addictive and loved mostly by many.  (more…)