Thursday, December 17, 2015

Taro Root Raitha /ಕೆಸುವಿನಗಡ್ಡೆ ಮೊಸರು ಬಜ್ಜಿ / ಹಸಿ

As we all know Taro Root or Kesuvina gadde(ಕೆಸುವಿನಗಡ್ಡೆ) is a root vegetable which can be used in varieties of dishes. Some of the varieties of Toro roots grow back-home. There is a practice of cooking them in Tamarind water because of as it causes itchiness when you touch them. There could be other ways to cook them which I am not aware. I think the variety which we get here in Toronto are not itchy, but to be on the safer side I cook them in Tamarind water.
As you have seen I love to share quick, easy yet delicious recipes, it is one of them!!. This is one of the fine havyaka recipes handed down from my Mom.  Give it a try and let me know how it turned out. I m sure you will love it. Enjoy.

Preparation time : 20-25 min
Servings : 2


  • 2 meduim size Taro Roots
  • 1/2 Lemon size Tamarind
  • 2 tbsp grated Coconut
  • 1 small Onion Chopped
  • 2 cups Yoghurt / Curd
  • salt to taste

For tempering
  • 1 tsp cooking Oil
  • 1/2 tsp Mustard seed
  • 2 broken Red chillies


  • Pressure cook the Taro roots with Tamarind. 1 whistle should be enough. If you dont want to pressure it takes about 30-40 min to get soften.  
  • In the mean while grind the coconut into fine paste with little water .
  • Once the pressure cooker is cooled down, peel the Taro, cut into bit size pieces.
  • Then mix the Toro with ground Coconut, Yoghurt, chopped Onion and salt. 
  • Then temper with mustard and red chillies (heat oil in a pan, add mustard and broken red chillies. Mix with Taro-Coconut-Yoghurt mixture)
  • Serve with steamed rice or any other coloured rice.

Friday, December 11, 2015

Plantain Stir Fry / ಬಾಳೆಕಾಯಿ ಪಲ್ಯ

Hello friends,  I am back again with a simple yet delicious stir fried Plantain recipe. Recipe credit goes to my mom :). Give it a try. Do not forget to let me know how you liked it.

Preparation time  : 10-15 min
Servings: 2

  • 3 Plantains / Green Raw Banana
  • 3 tbsp grated Coconut
  • Salt to taste
  • 1 tbsp Lemon Juice (to taste)

For tempering
  • 1 tbsp Coconut oil Or Cooking oil ( I prefer Coconut oil)
  • 1/2 tsp Mustard seeds
  • 1tsp Black Gram dal (Urad dal)
  • 2 slit Green Chilies to taste
  • 1 Spring Curry leaves
  • 1/4 tsp Turmeric powder

  • Boil about 2 liters of water, put the whole plantain in the boiling water, cover and cook for 3-4 min.
  • Then allow to cool.  Peel off the skin, then grate the cooked Plantain.
  • In the mean while, Heat oil in a pan, add mustard seeds, Black Gram dal, Green slit Green Chili, Curry leaves and Turmeric powder.
  • Add grated Plantain, Add salt taste and mix well for 2-3 min.
  • Then Add Lemon juice and grated Coconut , mix well.
  • Serve with steamed rice and Rasam or Dal/thovve. 

Monday, December 7, 2015

Sweet-Sour-Spicy Tomato Gojju / ಹುಳಿ ಸಿಹಿ ಟೊಮೆಟೋ ಗೊಜ್ಜು

Here is  a recipe for quick Tomato gojju that goes very well with Dose, Idli and Chapati. Give it a try. Let me know how you liked it.

Preparation time in total:15 min
Servings : 2

  • 2 cups roughly chopped fully ripen Tomato
  • 1/2 tsp Rasam powder(optional)
  • 1tsp oil
  • 1/2  tsp Mustard 
  • 1 tsp slit black gram dal(uddinabeLe)
  • 1 spring Curry leaves
  • 1/2 tsp Turmeric powder
  • 2 slit Green Chillies(to taste)
  • 1/2 tsp Red Chilli Powder (to taste)
  • 1 tbsp Sugar
  • Salt to taste 

  • Heat oil in a pan. Add Mustard, Slit back gram dal. Once the mustard seed splutters add Curry Leaves, Green Chillies, Turmeric powder. 
  • Add chopped Tomato, Red chilli powder, Rasam powder(optinal), Salt and Sugar. 
  • Cover and cook on a medium heat / flame for 8-9 min. Do not burn.
  • Consistency should not be too thick or too Watery. Add water if requred. 
  • Serve hot with Dosa Chapati or Idli. 
Is it not easy and quick?

Tuesday, December 1, 2015

Quick Pumpkin Curry/ಸಿಹಿಕು೦ಬಳಕಾಯಿ ಹುಳಿ

Here is a very quick delicious Pumpkin Curry recipe. You can use Green Pumkin or Butternut sqaush instead. Give it a try. Enjoy.

Preparation time: 15min
Servings: 4-5

  • 4 cups largely chopped pumpkin ( no need to peel off)
  • 1 cup cooked Toor Dal/split Pigeon pea
  • 1 large Onion sliced
  • 2 tbsp Rasam Powder!(I used MTR Rasam Powder)
  • 2 tbspTamarid pulp(to taste)
  • salt to taste

For Tempering
  • 1tsp Ghee/ clarified butter
  • 1 tsp Mustard
  • 1 spring Curry leaves
  • 2-3 slit Green chillies
  • 1/2 Turmeric powder

  • Heat Ghee in a thick bottom vessel. Add Mustard seeds, Green Chillies, Curry leaves and Turmeric powder.
  • Add chopped Onion, saute for a min.
  • Add chopped Pumpkin, Rasam Powder saute for few seconds then add salt and Tamarind pulp.Add 3 cups of water.
  • Cook for 5-6 min then add cooked Thoor Dal. Let it boil for 2-3 min.
  • Adjust the salt if required.
  • Serve with Chapathi or steamed Rice.