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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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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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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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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Bombay sagu is usually served along with Set Dosa and Rava idli. Unlike other saagus , this potato sagu is prepared with less of spices and is very convenient to cook. At some hotels, I have seen this saagu being served along with thatte ( plate ) idlis also.  Here, in this recipe potato is the main ingredient and it is seasoned with few spices. I have no idea as to why it is named Bombay Sagu, but I can assure you that it is extremely taste-worthy.

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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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Hyderabadi Mirchi ka Salan is a gravy recipe which goes on well with chapathi, naan, puri and so on. Even though the name itself suggests mirchi ( chilli ), it is actually not hot but is rather on the spicier side. Here, we use the long variety of chilli which is usually used to prepare mirchi bonda (fritters)  that are light green in color. Here, a gravy is prepared and fried chillis are mixed in the gravy.

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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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The recipe which I am posting today is purely a Mangalorean cuisine and of course it is one of my favorite curries. It goes on well mainly with piping hot rice. As you can see in the image, the curry is very bright in color mainly due to the red amaranth leaves which is the key ingredient in this recipe. I doubt the availability of these leaves all over the globe since it mainly grows in coastal Karnataka. Check out your nearest Indian Store for more information.

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Junka is one of the authentic North Karnataka / Maharashtra dishes which goes on well with chapati, bakri, and roti. Here I have given a twist to original junka. The original and authentic junka is a bit solid in consistency but I have given a cheesy taste to it by adding milk and hence, it is a bit watery in consistency. It can be cooked very quickly with in no time.

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Pappu, a traditional dal which was originated in Andhra Pradesh is very famous now not only in Andhra Pradesh but recognised all over the globe as a tasty Indian curry. This is a very healthy and nutritious dal since it contains toor dal, one of the lentils which is very rich in protein that is very vital to our body. One more ingredient, spinach is also used in this dal. So the dal is enriched with the necessary iron and vitamins. In Andhra it is authentically prepared by adding more of  pepper and garlic but if you wish it to be less spicier, then you can reduce the quantity of pepper.

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Ladies finger, familiarly known as bhendi is a very nutritional vegetable rich with several rich antioxidants and is very rich in in fibre. It is also generally believed that people with visual problems should consume this vegetable for a better eye sight. Many types of dishes can be prepared using this vegetable.The one that I am going to show is purely a South Indian dish which goes on well with rice.

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Sambar goes very well with different types of idlis and dosas. Sambar is usually a traditional side dish and it is famous in almost every house in South India.

Now let's prepare the Sambar.

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Green beans also called as French beans or snap beans is very famous all over Asia. In India, it is used in a variety of dishes like veg pulav, in curries and gravies, and also in many snacks. Beans contains lots of fibers which in return acts as a laxative. It is rich in vitamin A, B and C. Hence, by using it frequently, you can achieve the maximum advantage. Here is a  recipe for beans sambar in complete mangalorean style.

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Among the leafy vegetable section, basella alba ( a.k.a basale soppu, malabar spinach, creeping spinach etc ) is extremely nutritious. It contains a lot of iron and is very rich in all vitamins. It is a creeper plant and you can grow it in your gardens too. It is very beneficial in curing mouth ulcers. The stems of the basella plant is very sticky. So many of them use only the leafy part of it. Variety of dishes can be prepared from this basale plant like basale thambuli ( Indian soup ), pakoda and so on. Regular consumption of this leaf will help to increase the haemoglobin content as it is very rich in iron.

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Avial is prepared almost every where in South India. It is one of the most famous curry  eaten along with rice. But  in Kerala it has a unique position. Any special occasion, avial's presence has to be there. There might be some variation in the method of preparing it in different places. It is very easy to prepare and yummy too. It is obviously very healthy due to the combination of variety of vegetables.  Usually coconut oil is used while preparing it , but any how you can change it if you do not like the taste of coconut oil. Now let's prepare  the famous Avial curry.

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Toor dal popularly known  as tuar dal is a common ingredient used in almost every house in India. It is also called as pigeon pea in western countries.This dish is very famous in  Karnataka and that too in Mangalore areas and almost every function is incomplete without it. The aroma of this rasam is so awesome that you would be tempted to taste it right away . It is very nutritious since it consists both dal and tomato. In our community, we use coconut oil to prepare it. This dish is very simple and very easy to prepare.
The below Rasam recipe that I have shown you  is very famous in Udupi Krishna Mutt.

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I have shown two types of beetroot curries which goes very well with the rice. The second curry is more spicier than then first recipe

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In coastal Karnataka, India, this Raw mango curry is widely known as menaskai gojju. It is very yummy to taste. It is blended with taste of both sweet and sour. children would like it very much. It can be eaten along with plain rice as well. People of coastal areas of  Karnataka love this dish to be eaten along with Kadubu or Idli.  Green mangoes contain lots of Vitamin C and it helps in treating anemia. It helps to cure the sore throat also. It has plenty of antioxidants too. Also it has rich fiber content and it is beneficial for the people suffering from constipation. It helps in treating liver disorder and helps in the secretion of bile juice. Raw mangoes eaten along with salt and red chilli powder is lips smacking.

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