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Spicy Radish Chutney| ಮೂಲಂಗಿ ಚಟ್ನಿ | Mullangi Pachadi| Mooli Pachadi| Mooli Chutney| Lunch Dinner

on January 08, 2025

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Amaranth /Dantina soppina Chutney

Amaranth/Dantina soppu is highly nutritious. The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. This Chutney is very simple,tasty and easy to make. Ingredients Amaranth leaves(chopped finely)- 1 bunch Green chillies- 5-6 Tamarind juice-2 tsp Sugar- 1/2 tsp Salt to taste Oil-1 tsp Seasoning Oil-2-3 tsp Mustard seeds-1 tsp Urad dal- 2 tsp Red chillies- 2-3 Hing-a pinch Method Wash and cut the Amaranth leaves.Take a pan, pour little oil, add green chillies,cut Amaranth leaves and fry for 2-3 mins till the leaves get wilted.Let it cool. To this add tamarind juice,sugar,salt and grind without adding any water. Add seasoning to this mixture and mix well. Serve with Rice,chappati,parathas,Bhakri(jowar rotis)

Tomato Thili Saaru/Rasam

Thili Saaru is one of the main dishes of Karnataka.It has proteins(comes from Tuvar dal/Togaribele)and lot of spices in Saarina Pudi. Although there are several varients of Saaru (aka Rasam), Tomato Thili Saaru is one of the main kind and is made daily in many homes in Karnataka. Ingredients Tuvar dal/Togaribele-1/2 cup Tomatoes-2 nos Rasam powder-1 tsp Tamarind juice-2-3 tbsp Jaggery-1 inch piece Coconut gratings-1tbsp For seasoning: Ghee-1tsp Mustard-1tsp Jeera-1tsp Hing-a pinch curry leaves-4-5 Turmeric-1tsp Method Cook Tuvar Dal in pressure cooker along with water,turmeric,little oil and 2 tomatoes.Take out the tomatoes from the cooked dal.Mash the dal.Grind tomatoes and Coconut gratings in a mixer along with some water. Add this mixuture to the tuvar dal.Add Tamarind juice,rasam powder,jaggery and salt. Boil this mixture.Add water to the consistency you like(some may like it thick some may like it thin...Too much thin and watery will not taste good).Heat ghee in a pan and add seas...

Majjige huli

>Ingredients: Budhkumbalkai/Winter melon- half kg (cut into pieces) Butter milk or Plain yogurt-1 cup (I have used home made yogurt with whole milk) Sour Cream-2 tbsp Salt to taste Lemon Juice(optional) For Seasoning: Oil-1tsp Mustard seeds-1tsp Jeera-1/2 tsp Black gram-1/2 tsp Red Chillies-1-2 Cinnamon powder-a pinch Black pepper powder Turmeric-1/2 tsp Hing-a pinch Curry leaves-8-10 Masala(Grind) Bengal gram 2 tbsp.(soaked in water for 1 hour) Coconut(grated)-1/2 cup Coriander seeds powder-2 tsp Cumin seeds powder-1 tsp Green chillies- 5-6 Ginger(grated)-1 tsp. Chopped coriander leaves-1 tsp. Method: Grind all the masala ingredients with water to a fine paste. Boil the Boodh Kumbalkai with water until soft. Add the ground paste and bring it to boil for 10 minutes.Add yogurt,sourcream and boil for 5 mins. Heat oil in a pan, add all the ingredients of the seasonings mentioned above.Stir into the Majjige huli mix.Garnish with coriander leaves. Serve with rice.You can also ...

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