Halasinakayi huli or sambar is a seasonal curry which can be eaten along with the rice and I can assure you that it could be a pretty sumptuous meal. As I have already mentioned, it is a seasonal vegetable and therefore it is available only during summer season. Jackfruit can be used as a vegetable when it is raw, and as a fruit when it turns ripe. Numerous delicacies can be prepared using raw jackfruit such as sambar ,sauteed jackfruit and you can also prepare the chips which is quite famous. The raw jackfruit is rich in fibre and surprisingly you can use the seed alone and prepare many dishes out of it. Here, in this sambar or huli, I have used the seeds too, so this jackfruit sambhar is very rich in protein and fiber and in short, this is a healthy jackfruit seed sambar.

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Sabudana kheer is a sweet liquid based dish prepared using tapioca and milk. Basically, this sabhudana has no nutritional value but contains a lot of starch content and directly responsible for the increase in  the carbohydrate level. Sabudana recipies are mostly preferred during those days when we are on fast like shivratri, navratri and so on. I have already published Sabudana kichdi and this sabudana kheer recipe is an additional one. Here for this sabudana paayasa we mix boiled sabudana with milk and sugar and prepare a tasty dessert out of it. Regionally topioca is known by different names, like javvarasi in tamil, sabbakki in kannada, sabudana in hindi and so on.

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Rice Payasam or rice kheer is one of the famous South Indian recipes prepared during festivals and, more over, this paal payasam is a mandatory dessert during the devi pooja occasions. We prepare it during  the navarathri festival and the taste is mind blowing.  Here we mix boiled basmathi rice along with milk and sugar and garnish it with saffron and top it with dry fruits. We South Indians name this sweet prepared out of rice as kheer or payasam while the North Indians have their own version of rice kheer where they coarsely grind rice into powder and then boil it along with the milk. Taste differs and so does the procedure too. As of now I will be showing you the South Indian version, but I will come up with the North Indian version in the near future.

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Prasada, which may be distributed in the temples in different forms but ultimately, devotion for the deities is something which is felt within and cannot be measured in any way. Shrines have their own way of distributing prasadam or neivedyam in different forms, one such prasada is the so called panchakajjaya which is made out of using any variety of lentil mixed with jaggery and cardamom powder. Aralu panchakkajaya, avalakki panchakajjaya, yellu panchakajjaya and the list goes on. The recipe which I am showing today is kadalebele panchakajjya where in, we use chana dal, powder it and mix it with jaggery. Basically, this Kadalele bele panchakajjaya is prepared during Ganesha festival where we offer this panchakajjaya as a prasada.

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Palak thambli recipe is basically a side dish prepared out of spinach leaves which almost reminds of a raita. This spinch thambuli is originally a Karnataka dish which is usually eaten along with hot rice and most of the times, thamblis are served at the beginning of the lunch or dinner. I have already posted different types of thambuli recipes, and to mention a few of them like Fenugreek seeds thambli, Ginger thambli, Basale leaves thambli, and so on. Here, we saute palak leaves, grind it with coconut and mix it with yoghurt. So, this is one of the easiest form of spinach recipes to cook. Frankly speaking, thamblis are one of the healthiest side dish which can be consumed by both young and adult. Those persons who have aversions for curds can eat it in the form of thambulis.

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Uddina Hittu Gojju is a well known side dish, which is eaten along with hot rice. If you go through the priority list among south kanara recipes then Uddina hittu recipe tops the list. Urad dal flour is nothing but powdered black gram flour which is readily available in the grocery stores. You can even prepare your own home made Urad Dal powder by roasting the urad dal for around 5 minutes in the pan, cool it and powder it in the mixer and your instant home made urad dal powder is ready within 15 minutes. The taste and aroma of the uddina hittu gojju  is so appealing that I am sure you will end up in having a heavy meal. The spicy green chillis and the chopped ginger pieces entice your taste buds. Usually this uddina hittu is eaten along with sendige menasu ( dried green chillis ) and a dash of coconut oil. Urad dal flour recipe or uddina hittu gojju recipe comes in very handy during your busy schedule since it does not take much time to cook.

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Menthe thambli is a South Indian yoghurt based side dish that is usually eaten along with piping hot steamed rice. Menthe Tambli recipe is nothing but the South Indian version of a soup. It is obvious that any dish prepared using fenugreek tends to be slightly bitter in taste as the seeds itself are bitter. It is a diabetic friendly dish since fenugreek seeds monitor sugar control and stimulates insulin level. I have already posted one version of menthe thambuli recipe where in we soak and then grind the fenugreek seeds but here, in this recipe, we fry the seeds first, and then grind it. So, if at all you forget to soak the seeds, then you can adopt this recipe. In short, fenugreek seeds have amazing health benefits that could transform your health and change the life for the better. Even though the medicinal effects are same in both the methods, the taste has a variation.

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Mango, the king of fruits can be consumed in numerous ways by preparing variety of dishes. India is an extremely diverse country. Every region has its own traditions and cultures and so, each region has its own unique cuisine. Therefore, you can expect diversity in tastes. Today, I am sharing a red hot spicy South Indian version of aam panna. In  the North Indian version you would find aam panna to be a bit on the sweeter side but here it is much more spicier. Aam panna is popular in Malnad and South kanara places in Karnataka. This drink is one of the best remedy to lower body temperature during summer.

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Rice is one of the most staple food consumed all over the world. Different varieties of rice have thronged the market. To mention a few like brown rice, red rice, white rice, diabetic rice and the list goes on. On the top of it, every variety of rice is categorised with names like sona mussori, titanic basmathi and so on. As we use it daily, it is quite obvious that a significant portion may remain in excess and we term it leftover. Instead of discarding and wasting, why not use it in different form. It reminds me of the phrase old wine in the new bottle. So, here goes the new recipe.

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The simplicity of this curry is unbelievable. This gulla huli ( brinjal sambar ) is an authentic udupi curry, blended with a mixture of sweetness, spiciness and tangy flavor. It is a good alternative to any other brinjal curries. Here, in this curry, unlike other south Indian curries, I have not used any coconut paste but instead, I have used lots of chillis, jaggery and tamarind paste. The aroma of the curry is enhanced due to the coriander leaves as it is abundant in this curry. Here, I used brinjals which grows only at a place called mattu near udupi in karnataka ( India ),so it is called matti gulla.

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Well, this dish is well known among South Indian breakfast lovers and it goes on well with coconut chutney and Bombay saagu. If  you are not ready with the idli batter but if it is on your priority list, then you are on the right page because I will be posting this instant  rava idli without any fermentation. Here, we mix medium rava ( semolina ) with curds and steam it in the idli cooker for soft and fluffy idlis. Idlis are one of the healthiest breakfast for all the ages -  old, young, kids and even for the sick ones since we steam it.

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Godi Halwa is one of the  tastiest halwa,which was famous since our forefathers days itself. It has to be prepared with lots of effort and the method is quite tedious and time consuming. In fact I was exhausted after cooking the halwa but the happiest thing was that the halwa meticulously turned out well and the recipe was a hit. Here, in this recipe we will have to grind the wheat, and strain the same. Later on, we have to mix it with sugar and continue stirring till it reaches the halwa consistency.

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Yere appa is a sweet dish prepared during the Diwali festivals in the region around Karnataka. As you all know that diwali, globally known as festival of lights is celebrated for 4 days. The first day is recognized as an auspicious day and to mark the occasion, they begin their day in the early hours of dawn with an oil bath. Some rituals are practiced during the previous day also and that day is widely recognized as Danateras in North India. In olden days people used the big copper vessels for filling the water and heating the same for bathing purpose. They used to fill the vessel with water by drawing it from the well and later on a puja is performed. It is during this time that this sweet is prepared. It is very yummy to taste and filled with calories as it tends to consume oil at an alarming rate. But then, as this festival is celebrated once in a year, you can comprise for a day.

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This dosa batter is prepared out of mixing urad dal and semolina and hence it is named as urad - semolina or rava dosa. Here, fermentation is not necessary for the dosa batter, so you can do it whenever it is required. It tastes best when it is hot and can be relished along with coconut chutney. I have already published in one of my previous blog posts about urad and ragi dosa and so in this recipe we replace Ragi with rava.

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This South Indian snake gourd curry is specially meant for those people who have sweet tooth. It tastes very delicious when eaten along with rice and topped with some ghee with it. This dish is a mixture of coconut scrapings paste and jaggery and  we do not use any dal in this curry.

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Rice balls / rice dumpling or commonly known in its traditional form as pundi gatti, is one of the healthiest breakfast recipes. Basically, here rice is powdered coarsely, mixed with boiling water and seasoned with hot spices, formed into balls and finally steamed. Of course, the process is bit lengthy but I can assure you the dish for its sumptuous taste. I have already mentioned the preparation of coarsely powdered rice in my broken rice upma recipe, so, you can follow the same.

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Gojju ambade is an authentic Udupi delicacy, a place in coastal South India. Basically, it is a vada prepared out of urad dal ( black gram ) and dipped in a coconut based gravy called gojju which is both spicy and sweet at the same time. It is usually prepared during special occasions and the soaked vadas simply tastes awesome. I have already posted a recipe which is similar to a certain extent called biscuit ambade but here, the vadas get soaked in a tangy coconut gravy.

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Bread fruit dosa tastes almost similar to fenugreek leaves dosa but here, the dosa tastes more awesome due to the spongy texture of the bread fruit. This vegetable is seasonal, hence you cannot prepare it all the time.You can even prepare fritters and curry out of this vegetable. It is slightly fleshy in texture and tastes quite awesome. Here, a batter is prepared out of rice, coconut scrapings, and some spices. The breadfruit is dipped in this batter and roasted on a dosa pan. It would make a healthy and sumptuous breakfast.

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Goli baje well recognized as Mangalore bajji, is a famous snack originated in Mangalore and other coastal cities in Karnataka. It is available in many restaurants but preparing it in our own kitchen and relishing the crispy bonda ( fritters ) is simply mind blowing. Basically, it is a snack which is very easy to prepare and having it along with a cup of coffee or tea during the rainy monsoons is next to heaven. Here, we mix maida ( all purpose flour ) along with chillis and ginger and form a batter with curds and deep fry them till it turns crispy.

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Lemon rasam ( saaru ), a simple and easy curry is available in almost all South Indian restaurants and is prepared in every household in South India. Basically, this pigeon pea ( toor dal ) belongs to the legume family and contains lots of proteins and complex carbohydrates. It contains the folic acid which is very essential for a pregnant lady where it helps in the development of brain in the foetus. Different types of dals can be prepared using varieties of vegetables. Here, I have shown the basic recipe using chillis and tomatoes.
It is usually consumed along with boiled rice.

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