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…)
Makar Sankranti is one of the important festivals celebrated in India. It is called by different names in different parts of the country. Pongal and Lohri are the other names. It marks the transition of the sun into the sign of Makara. It marks the beginning of Uttarayana kal, a pious period for the next six months. It usually occurs on January 14th every year. It is also one of the periods which marks longer days and harvesting period for the farmers. (more…)
In South India, poha or beaten rice is extensively used in preparing snacks. Commonly called as Avalakki in Karnataka,Poha chiwda is a tasty ready to eat snack for evenings or along with a cup of tea. It is used during fasting and makes a good snack for a back pack. (more…)
Green gram is widely used in South India to make as an accompaniment with jowar roti or chapati. It is mixed with a few spices and cooked well. It is often made as it is healthy and makes a good substitute for the regular veggies.
The ingredients that you need are :
- greengram 1 bowl
- onion 2
- green chilles 3
- ginger 1inch
- coriander leaves half bunch
- oil 2tsp
- cumin seeds 1/4tsp
- asafoetida 1/8tsp
- turmeric powder 1/8tsp
- salt to taste
- Cook the green gram in a pressure cooker.
- Grind coriander leaves,ginger and green chillies to a fine paste.
- Cut onions into small pieces.
- Heat oil in a kadai,add the mustard seeds. When they crackle add asafoetida , turmeric powder and the onions. Saute till light pink. Add the paste and salt and mix well. Now ,add the cooked green gram to it and mix well. Simmer for five minutes.
- Serve with chapati or jowar roti.
Masala wada made of bengal gram is a popular dish of South India. It is made during religious festivals and is an all time favourite of one and all.It is known as “ambode” in kannada.
- bengal gram 1cup
- rice flour 1 tsp
- green chillies 4
- cumin seeds 1/4 tsp
- ginger 1/2 inch
- coriander leaves finely cut
- curry leaves ( cut with hands)
- oil for frying
Soak bengal gram for one hour. Grind coarsely along with green chillies,cumin and ginger. Add salt, coriander leaves and curry leaves. Mix well. Heat oil in a kadai. Make small wadas between palm and slowly let them in the oil. Fry until golden in colour. Serve hot .
handy hint : Add little water while grinding the dal. Use the soaked water to grind it. Wadas made thin are crisper while those made slightly thick turn to be soft.
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