Mavinkai chitranna is a common favourite rice dish amongst South Indians during the summer season. This raw mango rice recipe is almost similar to that of lemon rice but the tantalising aroma of mangoes is awesome in mango rice. Here, in this karnataka style mango rice we mix grated raw mangoes with some seasoning and mix it with the boiled rice. The recipe is quite easy and it can be prepared in a nick of time. This mango rice chitranna is prepared during festival days too. Mangoes are rich in vitamin c and it would be wise to incorporate it in our day to day use.

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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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Capsicum Pakoda or otherwise well known as capsicum bajji is one of the oldest but the spiciest fritter recipe which is preferred on any rainy day. Here, in this recipe capsicum is dipped in chick flour batter and then deep fried. It is one of the best capsicum recipes and can be done very quickly when you have unexpected guests. The procedure of the recipe is more or less same as that of onion pakoda but I have given a small twist to the recipe. I have already published some of the recipes of capsicum like capsicum masala, tawa pulav and this is an addition to the list.

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Undlika is a traditional and a recipe from the good old days where, many might not even have heard about it. It is usually prepared during ganesha festival, where we prepare both spicy and sweet undlikas. Basically it is a dish prepared out of rice and seasoned with green chillis and other spices for the spicier version. Today, I will be posting the spicier version of it. The common version of preparing this recipe is by using the rice flour as a basic ingredient, but in my house, my mother and grand mother used to prepare these undlikas by grinding the rice and steaming the same. Of course, it is a cumbersome method but the result is very tasty and amazing. In Tamil Nadu, it is known as ammini kozukattai and in Andra Pradesh, it is called undralla guggillu but anyway names do not matter where only the taste counts.

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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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Gudanna or jaggery rice recipe is a sweet prepared specially as an offering for the deities in the form of prasadha or nivediya during the Navarathri festival or on a deepa namaskara night. Basically it is prepared and offered for the goddess like devi or durge. Here, we prepare rice and mix it with ghee and jaggery. Gudanna is a sweet semisolid mushy rice which is not as watery as rice payasam but the taste is simply luscious and lush. The aroma of fresh ghee is simply divine and since it contains lots of calories it should be eaten in small morsels which would help us to maintain our health.

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Toor dal chutney is a South Indian chutney which is one of the best accompaniment which goes on well with hot rice. It is very easy to prepare and very handy when you run out of vegetables. The taste of this chutney is so good that it enhances our capacity of eating and we land up in having a sumptuous meal. The combination of two lentils and grated coconut is the main highlight in this recipe. Many varieties of chutneys can be prepared by using different types of dal which will be covered in this blog. Tur Dal Chutney is also known as Togaribele Chutney in Kannada or Kandi Pachadi in telugu.

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French beans pallya is authentically a South Indian recipe which could be prepared in a jiffy. This beans pallya recipe is common in every household but recognised by different names. In some parts it is known as beans poriyal, but anyway, the taste does not differ much. We prepare this string beans pallya in two ways out of which, I will share one variety of it today. It is such a versatile side dish that you could eat this with hot rice, tomato saar chapathi, or even with simple and humble curd rice. Here we mix chopped beans with ground coconut, byadige chillies and season it with traditional coconut oil which is very popular in Udupi and other south kanara areas.

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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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Its the summer time and of course the seasonal time for jackfruits has finally arrived. It is abundantly available in many parts of the country. Many mouthwatering delicacies can be prepared by using both raw and ripe jackfruits. The saddest part of this fruit is that it is highly sticky in texture. If you touch it, then it is a cumbersome process to remove it but I have a tip for the same.  Just grease your hands with a few drops of coconut oil  to remove it easily. I have many recipes that can be prepared out of jackfruit and let me take this opportunity to publish one of them. The aroma of this sweet appa / mulka when prepared is so appealing and strong that any one entering the house may demand for it.

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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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The recipe that I am posting today is one of the spiciest chutney and it is my all time favorite. I hope all those who love spicy food will surely love this coriander leaves chutney. This chutney can be preserved for at least a month as you are not using water at all while grinding. Here, in this recipe we use fresh coriander leaves along with desiccated coconut and lots of green chillis

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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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