Friday, September 30, 2016

Navaratri Sundal Recipes, Navaratri Sweets Recipes, Navaratri Snacks Recipes

Happy Navaratri to all my friends and readers!!
The Navaratri festival will be starting from tomorrow and it will be celebrated upto 9th October and on 10th october it is Vijayadasami(Dussera). Navratri festival is celebrated for nine days worshiping Durga devi in different forms on each day and on the 10th day Vijayadashami is celebrated.
This festival is celebrated in most of the states in India in various forms. Dasara is celebrated in a grand manner especially in cities like Mysore and Calcutta.While in North,a fast is observed on those days and also celebrated with garba and dandiya where as in South,many people celebrate the festival by keeping Golu(an array of Idols) and pooja is performed on those 9 days inviting many ladies for haldi-kumkum.Various varieties of sundal and kheer varieties are prepared on those 9 days during Navratri to offer to the people who visit the Golu.
We used to go our grand-mom's place for Dussera and it used to be a big festival with Golu and lots of guests kept coming through out the 9 days to visit our golu.We make a traditional sweet like holige or any thing equivalent on the first day and last day of Navratri and a simple sundal and kheer variety during the other days.I am compiling few recipes at one place which are ideally prepared in south Indian homes during Navratri for Pooja.I wanted to do a pictorial index from a long time and finally could make it.I hope it is useful for you.Once again,Happy Navaratri to all !!
For Complete collection of Navaratri Recipes Check out here.

Sundal Recipes

                Chana dal Kosambri          Kabuli Chana Sundal             Ground nut Sundal
                        Kosambari                  Kala Chana Sundal                  Corn Sundal       

                                              Undrallu Sundal             Mixed Bean Sundal             Lobia Sundal

Sweets Varieties

Sago Halwa             Semiya Kesari               Pineapple Kesari  

                Puran Poli                      Garugu Holige                          Til(Nuvvula) Holige

               Groundnut Holige           Crispy Sugar Poli                    Sajjappa

Rice and Snacks Varieties

               Aava Pulihora                 Nimmakaya Pulihora          Chintapandu Pulihora
               Semiya Pulihora               Rava Pulihora                      Lemon Shavige 
                Sabudana Thalipeeth         Sabudana Khichdi               Sabudana Tikki

Ambode                       Masala Vada                    Medu Vada    
Mosaru Ambode           Lobia Vada                    Perugu Vada

Thursday, September 29, 2016

Dahi Idli Recipe | Thayir Idli | Left over Idli Recipes

dahi idli
If you have ever visited any Mumbai Udupi hotel you would have seen this Dahi Idli in their menu. Mumbai has a very special touch for South Indian food especially the dosa varieties we get in Mumbai is completely different and unique. Idlis also have taken a new avatar in the form of  Podi Idli, Masala Idli,Tawa Idli, Dahi idli etc. If you have left over Idlis you can turn them into various snacks - Idli upma, Idli fries, Tawa Idli, Podi Idli, Chili Idli, Dahi Idli, Idli Manchurian etc. I must say that dahi idli is the easiest of all. Also the taste of it is very similar to Dahi vada and also has very less calories.
dahi idli
I am posting a South Indian version of Dahi Idli where as one can transform it into a North Indian style chaat by adding the chaat chutneys and spices. I have mentioned about it in the Notes section and prepare this simple yet delicious Dahi Idli according to your taste buds. The addition of coconut in the dahi mixture adds a nice taste and texture and makes it very south Indian but if you do not have it you can skip it and it still tastes delicious.
dahi idli
Check out various snacks recipes from left over Idlis.
dahi idli
Dahi Idli Recipe:

Serves 2 | Author: Prathibha
Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins
Cuisine: South Indian | Category: Chaats/Snacks

4 left over Idlis(cut into 9 or16 cubes) or 20 mini Idlis
2 tbsp grated Carrot
1 tbsp Coriander leaves
Boondi,to garnish,optional

for curd mixture:
1 cup fresh Curd, nicely beaten
3 tbsp grated fresh/frozen Coconut
1 tsp grated Ginger
1/2 tsp Sugar,optional
Salt to taste

to temper:
4-5 Curry leaves
1 Red chili, broken
1 green chili,slit
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
2 tsp Oil

  • Cut the Idlis into pieces and grate the carrot and cut the coriander and keep it ready.
  • In a small pan heat oil and crackle mustard and cumin seeds and add slit green chili and red chili and fry for a bit and add curry leaves and switch off the flame.
  • Beat the curd nicely with salt and sugar and then add ginger paste and grated coconut to it and mix well.I used frozen coconut which has very fine texture hence I added it directly.You can even grind coconut and ginger and add it to the curd mixture.
  • Arrange mini idlis or idli cubes in two separate shallow plates or a big bowl if serving for a crowd.
  • Add curd mixture on it evenly taking care it covers all the sides.Be generous to add it as the idli pieces absorb a bit.
  • Sprinkle grated carrot, chopped coriander and pour the tempering evenly over the curd layer on idlis.
  • Leave it for half an hour.If you are in hurry set aside atleast for 10 mins for idli to absorb flavors.
  • While serving sprinkle boondi over the dahi idli.
Serve it immediately and Enjoy!!

  1. The addition of coconut and ginger adds a south Indian touch to it. If you want you can avoid it completely but I like it for extra flavor and texture.
  2. It is best to make with left over idlis than the fresh idlis.If you are using fresh idlis let them cool completely before adding the curd mixture.
  3. Once the curd is added try it leave it for half an hour for idli to absorb the flavors from spices and dahi.Add the remaining ingredients like carrot, coriander and boondi just before serving.
  4. If you want to turn it into North Indian style Dahi Idli avoid coconut in the recipe, top the dahi mixture with green chutney and sweet chutney and sprinkle a generous pinch of red chili powder, cumin powder,chaat masala and black salt and garnish with coriander and sev.Even this tastes very nice.
dahi idli

Monday, September 26, 2016

Sorakaya Palu Posina Kura | Anapakaya Pala Kura | Bottlegourd Curry using Milk

sorakaya palu posina kura
Bottle gourd is one of those vegetables that TH does not eat and I usually end up making it for lunch for my son and myself. There are few more vegetables which never could see my dinner table and ridge gourd, parwal, tinda(apple gourd), pumpkin are few of them.But I have used bottle gourd in various recipes like koftas , pakora, parathas, muthia,juice,akki rotti,halwa, kheer and TH does not object to these various varieties apart from the bottle gourd curry where bottle gourd is used in its own form. I am totally opposite to him when it comes to food, I usually do not complain about any food variety as long as it is vegetarian and I always love to try something new.
bottlegourd curry using milk
Coming to today's post,Sorakaya Palu posina Kura is a simple Andhra style bottle gourd preparation where milk is added to the curry at the end which gives a nice taste to the curry. I love bottle gourd and ridge gourd curry when it is made very simple with minimal spices.I usually like the green chili based bottle gourd curry over the red chilli powder one and this Sorakaya Palu Posina Kura also tastes best with green chilly version.Now off to the recipe.
Check out other Bottle gourd Recipes in my blog:
bottlegourd curry using milk
Sorakaya Palu Posina Kura Recipe:
Serves 2 | Author: Prathibha
Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins
Cuisine: Andhra | Category: Side dish

3 cups small size diced Bottle gourd
1 Onion, roughly chopped
3 Green Chilies, slit
1 cup Milk
a sprig of Curry leaves
1 tbsp Coriander leaves, finely chopped
1-2 Red chilies
1/2 tsp Turmeric powder
2 tsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
1.5 tbsp Oil
Salt to taste

  • Heat oil in a kadai and crackle mustard seeds.Add urad dal and chana dal and fry until they turn slight red in color.
  • Add Red chilies , green chilies and curry leaves and fry them until the green chilies start to wilt.
  • Add chopped onion and fry until the onion become slightly translucent. Add chopped bottle gourd at this stage and fry for a couple of mins.
  • Add turmeric powder and salt and 1/4 cup of water and cover it and cook until the bottle gourd is done. It takes approximately 15-20 mins. 
  • Once bottle gourd is cooked add milk slowly and mix it immediately and cook for 2-3mins on low flame. You don't need to wait for milk to start bubbling, it might curdle.
  • Garnish with coriander.
Serve it hot with Rice | Chapathi | Puri.

  1. You can add 4-5 garlic pods in tempering. It adds a nice flavor to the curry.
  2. Adjust the spiciness of the curry by adding more green chillies if you need. The spiciness reduces because of the addition of milk.
  3. I recommend to use green chillies instead of red chili powder in the recipe.It tastes best when green chilies are added.
  4. You can make Ridge gourd curry(Beerakaya palu posina kura) in the same way.
  5. The milk gets absorbed as the curry sits for long. If needed add a couple of table spoons of milk before serving or add milk to the curry and cook only before serving.
sorakaya pala kura

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