KADALE MANOLI

7:20 PM Priyanka Prabhu


Its one of the famous curry prepared in the South Karnataka. My favorite curry but sadly my mom prepares it very rarely. It’s not one of the specialties that we prepare at home; that’s the reason why mom prepares it rarely. Only I love this recipe at my home.
Generally it’s preferred to be done with lesser amount of gravy i.e. dry. At my home we prefer to do it with little more gravy rather than doing it fully dry.
Mom told today she will teach me how to prepare it, I noticed that it takes around 30 minutes to prepare it. It’s a mix of almost all flavors that I love to taste and it smells so good. I loved it a lot.
INGREDIENTS REQUIRED: (for 4 members)
½ Cup of Channa or Bengal gram (Kadale in Kannada)
1 Big Cup of chopped Ivy gourd (Thondekayi in Kannada or Thend-le in Konkani or Manoli in Tulu)
1 Glass of Water
1 Cup of Grated Coconut
8-9 Red Dried Long Chilies
Pinch of Tamarind (Tiny ball size)
1 tsp of Coriander Seeds
½ tsp of Cumin Seeds
½ piece of Onion (Slice it into small pieces)
4-5 Garlic pieces (Asalugalu in Kannada)
1 big tsp of crystal salt
1 tsp of Mustard Seeds
3 tsp of Coconut Oil
10 Curry Leaves
METHOD TO PREPARE:
1) Soak Channa or Bengal gram in hot clean water for about 1 hour. (After first step it will take approx about 30 minutes to prepare it.)
2) Cook Soaked Channa and Ivy gourd along with a glass of water in a Pressure Cooker for about 10 minutes.
3) Simultaneously when it’s getting cooked we shall prepare Gravy for the curry. In a mixer add Grated coconut, 8-9 red dried chilies, tamarind, coriander seeds, cumin seeds, sliced onion pieces and 4-5 garlic pieces (Asalugalu in Kannada) grind them well add a little water if you want a little gravy or else it will be dry, you can do it as you prefer to have it(dry or with gravy).
4) After the gravy is ground take it in a utensil and mix the cooked Channa and Ivy gourd to the gravy.
5) Keep it over low flame ,now add salt to it and let it cook for about 10 -15 minutes .
6) Once its got cooked we will now season it with Coconut oil, Mustard seeds and Curry leaves.
7) Take it in a serving bowl and its ready to be tasted. It will smell very good once its cooked properly.
You can taste this curry with chapattis, rotis or with rice.

Hope you all try the recipe…..Let me know if any additions or changes I can make so that I can improve in this recipe because we prepare it rarely. I would be glad to make changes to this recipe and try it out.
Do Visit Again……
Thank you…….

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BEANS AND POTATO UPPUKARI...

2:01 PM Priyanka Prabhu


This recipe is a prepared in a similar way as that of Ridgegourd Uppukari (Hirekayi Palya in Kannada or Ghosale Uppukari in Konkani).It is mainly is very simple to prepare. This recipe hardly takes 10-15 minutes once all the ingredients are ready. No need any extra ingredients for it, the ingredients that we use regularly for cooking is enough. I posted in this recipe because one of my friend said he doesn’t like Ridgegourd (Hirekayi in Kannada).So you can prepare it with other vegetables that you is your favorite like Potato along with Onion, Lady’s Finger, Spinach Leaves etc (No need to add jaggery to it). The recipe is called “BeansaUppukari” in Konkani.
INGREDIENTS: (for 4 members)
20-25 Double Beans
1 full Potato
Half a glass of Water
2 Dried Long Red Chilies
10 Curry Leaves
3 tsp coconut Oil
2 tsp of Mustard Seeds
Salt for taste (I tsp of crystal salt or 1 tsp of powdered salt)
Little bit of Grated Coconut to season it at the end.
PROCEDURE TO PREPARE:
1)      Cut the Beans and Potato into smaller pieces (preferably square shape).
2)      Wash the cut Vegetables thoroughly once.
3)      Keep the utensil or Kadai over flame and start preparing for its seasoning.
4)      Now add Coconut Oil into the Kadai along with it add Curry Leaves ,Mustard seeds and  Dried Red Chilies to the heated Coconut oil.
5)      Once the Mustard seeds start popping up because of heat add the washed cut vegetables(Beans and Potato) into the Kadai.
6)      Now add half a glass of water
7)      Add the salt according to taste or as I have mentioned in the ingredients section.
8)      Boil this for about 10 minutes (initially let it boil over high flame and later just boil in a low flame)
9)   Add the Grated Coconut to the Beans and Potato Uppukari before switching off the flame.   
10)  Beans and Potato Uppukari (Beansa Uppukari) is ready in an instant…….
 Like Ridgegourd Uppukari you can taste this along with White Rice, Dal (Dalithoy) and a Papad for afternoon lunch or the dinner; it’s a perfect combination to have them together.
 Hope you all have enjoyed this recipe too…….
Eat healthy food and stay fit...
Thank you once again.

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Posted by Priyanka Prabhu

HOT AND SPICY CAPSICUM FRY…

7:57 PM Priyanka Prabhu


It’s a very simple recipe to be tried and tasted; I learnt it from my mom a long time back. Very easy to be prepared requires only hardly 10-15 minutes to prepare with Minimal Requirements/Ingredients. I prepare it whenever I feel like eating something hot, crispy and spicy. I prepared it this Sunday along with Authentic Sambhar prepared with most of GSB’s (which is called “ ಕೊಳಂಬೊ” in Konkani).
INGREDIENTS:
3 Capsicums
Pinch of Hing (asafoiteda)
1 tsp of Salt Powder (according to taste)
½ Glass of Water
½ big cup of Besan (Kadale Hittu in Kannada and Channe Pitta in Konkani)
1 ½ tsp of red chili powder
1 tsp of Jeera or Cumin seeds
1 cup of Coconut Oil
METHOD TO PREPARE:
1) Wash, Clean and Slice the Capsicums into long pieces.

2) Take a small bowl and add Salt to it, pinch of Hing and 5 spoons of water and mix the salt well with the water.
3) Add Besan to the small bowl and mix well with salt, Hing and water.
4) Stir this mixture in small bowl well see to it that it doesn’t get too watery; a little thicker consistency mixture should be got. If you need water to mix them well; add little more water.
5) Add Cumin seeds to this mixture in the bowl and mix them well
6) Now to this mixture add Capsicums and mix and coat them well with the mixture.
7) Deep fry the Capsicums coated with mixture in the heated oil till you get a brown color of the Capsicums Fry.
Hot Capsicum Fry is ready to be served along with White rice and Curry or you can have it just like a snack with evening coffee at snack time. Easiest and simplest recipe to prepare at the earliest.Hope u all try it and enjoy it.
Thank you friends……
Do visit again.

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