Tuesday, September 23, 2008

Raw Mango Gojju / Mavinakai hasi gojju

'GOJJU' is synonymous with the Kannadigas.We make various kinds of gojju with variety of vegetables like Bhendi,Bittergourd,Tomato,Onion,Brinjal to name a few...Some gojju's are cooked and some are raw.The recipe I have today is for a Raw(Green)Mango and the mix is not cooked.Usually this gojju is made from a mango called Ginimuthi Maavinakai.This mango is shaped like a beak of the parrot,hence the name....This gojju tastes sweet,sour and spicy.Its very simple and easy to make.Hope you all Enjoy !!!


Raw Mango-1 medium
Channa Dal - 2 tsp
Methi seeds - 1/2 tsp
Red Chilli powder(Byadagi chilli)- 2 tsp
Tamarind juice - 3 tsp
Jaggery powdered - 2 tsp
Dry Coconut powder(Copra)- 1/2 cup
Pepper corn-1/2 tsp
Salt to taste

For seasoning:

Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Hing - a pinch
Red chillis-2 nos
Turmeric powder-1/2 tsp
Curry leaves- 2-3
Coriander leaves-1 tsp


Cut the raw mango into small pieces.Dry Roast Channadal,Methi seeds,Peppercorn.Grind it.Add red chilli powder,tamarind juice,copra grated,Jaggery and grind with little water.Add this mixture to the cut mango,add seasoning,salt and mix well.

You can serve this gojju with Rice,Chappati,Dosa...

Wednesday, September 3, 2008

Matvadi Palya / Chanadal Dry Methi Curry

Matvadi Palya is a dry curry.I often wonder how the name originated for this curry.Nevertheless its my favorite and very yummy curry.You can eat this with hot steaming rice with a dollop of ghee and pickle on the side or with Chapati also.
Hope you try this curry and enjoy.


Bengal gram/Channa dal - 1 cup
Grated coconut - 1/4 cup
Methi leaves (cut)-1 cup
Green Chillies -3-4
Ginger grated- 1 tsp
Sugar-1/4 tsp
Salt to taste
Lemon Juice- 1 tbsp
Coriander leaves(cut)- 2 tbsp

For seasoning:

Oil- 2-3 tbsp
Mustard seeds-1/2 tsp
Urad dal -1/2 tsp
Hing-a pinch
Turmeric -1/4 tsp
Red Chillies-1-2
Curry leaves-3-4


Soak the channadal for 2 hours.Drain the water completely.Grind Channadal coarsely with green chillies and ginger.Keep it aside.
Heat oil in a pan and put the seasonings one by one.Now add the ground paste,salt and sugar and mix well.Add Methi leaves and cover the pan and simmer for 10-15 mins.
The dal should be completely cooked.Now add lemon juice and coriander.Mix well.

P.S. You can also use Cluster Beans/Gorikaayi instead of Methi but I like Methi as it has a unique taste..If you are using Gorikaayi you need to cut into small pieces and cook it beforehand and then add to the dal mixture.

This is my entry for the event Herb Mania-Fenugreek

Tuesday, September 2, 2008

Vegetable and Mint Pulav


Basamati Rice - 2 cups
Water - 4 cups
Vegetables(cut longitude) - 1 cup(Carrot,Bell Pepper,Peas,Beans,Onions)
Coconut(Grated)-1/2 cup or 1/2 cup coconut milk
Oil/Ghee - 2tbsp
Cashew -8-10 nos
Salt to taste

For Masala:

Cinnamon(dalchini)sticks - 3
Cloves- 2-3
Elaichi- 2
Somp - 1 tsp
Ginger(grated)- 2tsp
Bay Leaves - 3-4
Anise - 2
Khus Khus/Poppy seeds -1 tsp
Coriander Leaves(chopped) - 1/2 cup
Green Chillies- 3-4
Garlic- 1 pod
Mint/Pudina(chopped)- 1/2 cup


Fry each of the Masala item (Cinnamon,Cloves,Elaichi,Bay Leaves,Somp,Anise,Khus Khus) and grind it with the other ingredients(Ginger,Green Chillies,Garlic,Coriander,Mint,coconut)to a fine paste with little water(If using coconut milk then no water is needed)

Wash Basamati rice and drain all the water.(I don't soak as the rice becomes brittle)

Keep a pan on stove on medium heat and pour oil/ghee.Add bay leaves,cut onions and fry till golden brown.Add cashews and fry a little.Now put the ground masala and fry until the oil leaves in the sides of the pan.Now add Basmati rice,Vegetables,Salt and fry for a minute and mix well.After it cools down empty the ingredients to a rice cooker add 4 cups of water and cook it until done.You can also cook in the pan on slow heat.

Serve Hot Vegetable and Mint Pulav with vegetable kurma and cucumber raitha.
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