Eruli Kavu Pachadi/Spring Onion Raitha

I call it as summer special.try it out and let me know how it tastes.

You Need To Have:

10-12 spring onion/eruli kavu

1 cup yogurt/curd

2 green chilies

2 tsp grated coconut

1 tsp oil

1/2 tsp mustard seeds

1 tsp black gram dal

1 tsp channa dal 

pinch of hing(optional)

2-3 curry leaves

Method:

Wash and chop spring onion as shown below.

Heat oil in a pan and add mustard seeds. once they start spluttering add curry leaves, gram dal, black gram dal, fry till they become brown in color.Add chopped spring onion,hing to it and fry for 2-3 mins. turn off flame and allow it to come to room temperature.

Put grated coconut, green chilies and curd into mixer and grind it to smooth paste.Add this to spring onion. Add salt and mix well.(Add curd if required).Serve with plain rice or any rice item.

Mulangi Pachadi/Mulangi Mosaru Goju/Raddish Raitha

You Need To Have:

1 medium size white raddish

1 small onion

1 cup yogurt

salt to taste

2-3 green chilies

1 tsp oil

1 tsp mustard seeds

2 black gram seeds

2-3 curry leaves

Method:

Wash and peel radish and grate it. finely chop onion and green chilies. Take all of them in a mixing bowl. Prepare seasoning with mustard seeds, black gram seeds , curry leaves and hing.add it to radish.

Add salt,yogurt and mix well. This is best combination with Joladhi Rotti or even plain rice.

Southekai Mosaru Gojju/Cucumber Raitha

You Need To Have:

1 cucumber/mullu southekai
1 tomato
1 onion
1-2 green chilies
1 cup yogurt(Greek yogurt prefferd)
1 tsp oil
1/2 tsp mustard seeds
Salt to taste
Method:
Finely chop cucumber, tomato ,onion and green chilies . Put into mixing bowl. Beat yogurt and add to it.

Heat oil in tadka pan and add mustard seeds to it. once it starts spluttering add it raitha. Finally add salt and mix well. Serve with any rice item.

Potato Raitha/Alugadde Mosaru Gojju

Mashed potato , onion mixed with yogurt.Tampered with Green chilies and Asafotida.

You Need To Have:

1 Big Potato Boiled and chopped
1 medium size onion chopped finely
1 cup yogurt
2-3 green chilies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafotida
2-3 curry leaves
Salt to taste
1 tsp oil

Method:

 Take boiled potato cubes in a mixing bowl. Heat oil in tadka pan, add mustard seeds, cumin seeds to. once they start spluttering add chopped green chilies ,curry leaves asafotida powder to it. Add this to potato cubes.

Add chopped onion , yogurt and salt to it.With clean hands mix all ingrediants and smash potato cubes.

Serve with plain rice.

Southekayi Sasive/Cucumber Sasive

I would like to tell small story before I dig into actual recipe. As I said in my earlier posts I am a great great great fan of Ina Garten and her recipes. Few days back while watching her show  I was surprised to see "Chilled Cucumber Soup"  recipe. It was very similar to our sasive. She used ground mustard paste and yogurt  in the recipe and she blend everything in food processor and served chilled. I was just wondering it might be tasted similar to our sasive.


After that I have started thinking that,there may resemblance  with other Western recipes. Well That's my guessing so going forward  I have to see if its correct or not.


Coming back to Southekayi Sasive, its very soothing and good for summer season.
For this,


You Need To Have:


1 large  cucumber
1 cup freshly churned buttermilk
1/4 fresh grated coconut
1/2 tsp mustard seeds
1-2 green chilies
salt to taste
1 tsp oil
1/2 tsp cumin seeds
2-3 curry leaves
Aseofotida
Method:


Chop cucumber as  finely as possible.(my be food processor can be used ).

Grind grated coconut,green chillies and mustard seeds to paste.Add this paste,salt and churned buttermilk to chopped cucumber.

 Heat oil in tadka pan and add cumin seeds to it.(As we have already added mustard seeds while grinding better not to add it for tampering. as it could increase bitterness).  Add curry leaves and Asofotida. mix it to cucumber sasive

Serve with rice along with sambar or rasam.

Beetada Nellikayi Tambli/Goosberry Tambli

A healthy and soothing tambli for summer.

For This,

You Need To have:

2 Indain Gooseberry/Bettada Nellikayi
1 cup fresh butter milk/majjige    
1 green chilly
2-3 tsp grated coconut
1 tsp cumin seeds/jeerige
1 tsp oil
1/2 tsp mustard seeds
2-3 curry leaves
salt to taste

Method:

If your using frozen Gooseberry, put them outside for at least an hour(makes it easy to handle).

Chop Gooseberry and remove seeds out of it. Put chopped Gooseberry , grated coconut ,cumin seeds and green chilly into mixer jar and grind it to paste.

Put this ground paste into serving bowl and mix freshly churned buttermilk and add salt.

Heat oil in tadka pan,add mustard seeds to it. once they start spluttering add curry leaves and add it to tambli. mix well and serve it with rice.

Pineapple Raitha

I tasted this for first at "UD Residency" of Basavanagudi .Its such a elegant and tasty raitha and I am always behind it.Believe me friends you all are going to love this.
This is best suited with any pulav/biryani

You Need To Have:
1 Cup yoghurt/Mosaru(Greek yoghurt is best suited)
1/2  Cup finely chopped pineapple.
1/2 tsp sugar
salt to taste
2-3 tsp finely chopped coriander leaves
1/4 tsp chilly powder
1/4 tsp cumin powder

Mix yoghurt,sugar ,salt,cumin powder and chill powder together.Add chopped pineapple and coriander leaves.Mix well.

Sprinkle little cumin powder and chilly powder before serving.

Bhendekai Raitha/Okra Raitha

I and H are great fans of Raitha, Tambli , sasive.these just adds coolness to food and good for health. especially during summer. Having spicy and oil food always is not good ,Raitha,tambli , sasive will blance that and brings refreshment.

Today I prepared raitha from okra and here is the recipe for it

You Need To Have
25-30 okra/bendekayi
1/2 cup curd/mosaru
1/2 cup buttermilk/ majjige
1 tsp Mustard seeds/sasive
1 tsp Cumin seeds /jeerige
2 tsp oil
pinch of hing/Asofotedia
2-3 green chilies/hasi menasu
2-3 curry leaves/karibevu
salt to taste

Method:

Wash okra under running water and wipe them with dry cloth to remove water content. Even single drop of water can make okra sticky and can spoil the recipe.So wipe each okra to remove water content.
Chop okra into thin slices as shown below



Heat 1 tsp oil in thick bottomed pan and fry okra till they are done.Don't add wate

Once they come down to room temperature, add curd, butter milk , salt and keep it aside.

Take 1 tsp oil in tadka pan and add mustard seeds. once they start spluttering add jeera, slit green chilies,curry leaves and hing to it.fry for another 1-2 mins.
Add this tadka to Okra and mix them well.

 Serve with rice.

Tondekai Raitha

You Need To Have:

10-15 Tindora/Tondekai
1/2 cup butter milk/majjige
1/2 cup curd/Mosaru
2-3 green chilies/hasi menasina kayi
salt as per taste

For Tampering:

2 tsp oil/enne
4-5 curry leaves/karibevu
1/2 tsp Mustard Seeds/Sasive
1 red chilly/vana menasinakayi
pinch of Asafotida

Method:

Wash and cut Tondekai into small pieces as shown below.

Put tondekai into cooker container and add little water.Pressure cook them for 2-3 whistles.


Take cocnut,green chilies in mixer jar and ground them into paste and keep it aside.
Once pressure goes off, Transfer cooked tondekai into a bowl. add grounded coconut to it.Blend curd and butter milk in same mixer jar and add it to tondekai.

Prepare tampering with mustard seeds,jeera,red chilies,curry leaves and Asafotida.Add it to tondekai. Mix well before serving.