Friday, April 20, 2012

Cucumber Bol-Hulli/Sambhar

Bol-Huli  is a mangalore version of dal .here the name itself  tells you that it is bol means it does't have many ingredients or if i say any  masala.Its a simpler form of sambhar and tastes very good.
There are quiet different type of bol -huli.earlier i have shared Brinjal one today here i am sharing Mangalore/yellow Cucumber bol-huli.For this type of sambhar we don't make use any sambhar powder or masala.Just green chili and the key ingrediemt which gives you the flavour.

  • 1 small-medium size mangalore cucumber also can use normal cucumber or ridge guard or ash guard ....(wash,peel and cut into medium size cubes)
  • 1 tsp tamarind  paste
  • 1" jaggery piece
  • salt to taste
  • 1/2 tsp turmeric powder
  • 3-5 green chili
  • 1 cup cooked toor dal
  • 1 small piece of kadda(corse) hing(asafoetida)
  • seasoning:
  • oil
  • 1/2 tsp mustard seeds
  • 1/2 urad dal
  • 1 red chili pieces
  • pinch of hing
  • curry leaves
  • coriander leaves
Method to prepare sambhar:
In a sambhar pan add Mangalore Cucumber and turmeric powder , green chili cut length wise and jaggery.
Cover the lid of the pan and let the vegetables cooked in low flame for 5 minutes. keep stirring in between .
By that time soak coarse hing in little this is the key ingredient which gives you the flavour to bol huli.
when the vegetables are 3/4 cooked add tamarind paste/water ,hing water ,little  more water and salt .cover the lid let the vegetable cook completely.
now add cooked and mashed Dal .add little water according to your consistency .let it boil for 5-10 more minutes.give seasoning and garnish with coriander leaves.Goes very well with rice.

Shunti Tambuli

Tambuli as said earlier is a very simple recipe which requires no cooking and is one of the common,nutritious dish in our Mangalore cuisine.It is made of mainly curd/yogurt and coconut.As i said earlier there are many types of tambuli ,here today i am posting Shunti(Ginger) Tambuli.Ginger as we all know have so many medicinal value.this tambuli helps digest food better. and above all it taste amazing.

1 tsp grated ginger
1 cup curd/yogurt
1/4 cup fresh grated coconut
2 green chilies/ 2 red chilies
1/4 tsp cumin seeds(optional)
1 tsp ghee
1 tsp ghee
1/4 tsp mustard seeds
pinch of hing(asafoetida)
curry leaves
1 red chili broken into pieces

Clean and grate ginger.
Take a pan add little ghee,cumin seeds,ginger and green/red chilies.fry them in slow flame till cumin seeds turn brown color.
Switch of the flame and add coconut in the pan..
Grind them all except seasoning ingredients in blender into smooth semisolid paste.add drinking water according to your choice of consistency.

Remove it in serving bowl and give seasoning .
Goes very well with hot plain rice

Thursday, April 19, 2012

Mangalore cuisine-----------Thondekai/ Tindora palya(subzi)

This is a very simple yet very delicious and healthy today i am sharing mangalore style curry which goes very well rice and also chapati.

1/2 kg Tindora/Thondekai/Ivi gaurd
1/4 cup fresh grated coconut
3-5 red chilies
pinch of mustard seeds
1 tbsp oil
1/4 tsp turmeric powder
1 tsp oil
1/4 tsp mustard secds
curry leaves
pinch of asafoetida
1/4 tsp urad dal
1/4 cup broken cashews

Wash ,clean the tindora nicely.there are two ways of cutting this vegetable ,in my house they like when its cut very thin lengthwise.

dry ground coconut,red chilies and mustard seedsinto smooth paste.
Take a pan  add tsp oil ,add seasoning and when mustard start spluttering add coconut masala and fry on low flame.when it is fried nicely remove from pan.

Now add 1 tbsp of oil and when oil is hot add cut thondekai  and stir them properly.
Now add turmeric powder,jaggary and stir cover the pan and let the thondekai cook on low flame checking and stirring in between.
If you feel this little longer time you can pressure cook thondekai,but the texture and taste differs a little.
When the tindora is cooked  add salt and the fried masala and stir properly.let it cook for few more minutes.

Your tasty thondekai is ready and goes well with rice and chapati too.
Related Posts Plugin for WordPress, Blogger...