Avare kalu (Surti paapdi ) Pallye

Tried and tasted by Nivedita

Hi All,

Being a seasonal vegetable, it tastes great after waiting for many months. I have already written more about this in my last post Avare kalu sambhar(Surti papdi sambhar) and Counti...  

Here is the recipe for Dry sabji.

Directly coming to the recipe,

Ingredients :

Surti paapdi or avare kalu - 1 cup, clean, wash and give one boil to make it tender.

Onion - 1 big, cleaned and chopped

Oil - 1tbsp

Curry leaves - few

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Gurellu Chutney(Niger seeds,ಗುರೆಳ್ಳು) powder - 1 tsp(optional, I used here, because its very common in my house)

Salt to taste

Tamarind paste - 1 tsp

Turmeric powder

Fresh coconut grated - 1 tbsp(optional, I did not put)

Fresh coriander to garnish

Method:

Heat  oil in a kadai. 

Add cumin seeds and curry leaves.

Add onion and fry till it changes its color.

Add salt, tamarind paste, turmeric powder and gurellu powder. Fry for a minute.

Add boiled papdi and coconut. Mix well. Adjust the seasoning. Cook for a minute. 

Its ready to eat.

Sending this to 

Siri's My Legume Love Affair (MLLA) # 25 - an event annoucement and linking this to  Susan's main MLLA host line up 

Keep Smiling,

Avare kalu sambhar(Surti papdi sambhar) and Counting game!!

Tried and tasted by Nivedita

Hi all,

Every time I feel funny or odd to write that this is my favorite recipe!! Because I just love everything eatable in this world. So one more my favorite food to you all !!! he he he!!! 

I thought of taking the photo after I finish eating but before our lunch was over, Avare kalu sambhar got over. Thats why I could not take separate photo of Avare kalu sambhar.

First comes the game:

"Can you count and tell me how many times I have typed "Avare kalu" in this post!!!! It is just for fun. No prizes! 3 claps to everyone who counts correctly!"

Avare kalu is very common and mostly everyone's favorite because of its unity in diversity!! What is this I have written!! Let me think, why it came from my ink (oops from my key board). May be because of its taste. Avare kalu tastes different with every way it is cooked, and each food has its unique taste. Nothing can compete with avare kalu(As per me!)  So three cheers to Avare kalu!

Have I gone mad to write so funny! But Avare kalu makes me mad. Once I start eating Avare kalu sambhar, some one has to snatch the plate from me!! .

Many of my blogging  friends have posted the recipe for this sambhar and many other preparation with Avarekalu.

Here goes my version, (almost same as other's, can't help it!)

Avare kalu - 1 cup

Boil it with 1/2 tsp of salt till Avare kalu is tender.

Oil - 1 tbsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Curry leaves - 1 line

Hing - a pinch

Haldi - 1/2 tsp

Chilly powder - 1 tsp

Dalia powder - 2 tbsp

(this is must for my version)

To make paste:

Tomato - 1 big

Tamarind - 1 tbsp

Red dry chilly - 2 to 3

Jaggery - 2 tbsp

Sambhar powder - 2 tbsp(any mild brand)

Curry leaves - 1 line

Salt to taste

Mix and make it into a fine taste.

Heat oil in a vessel. Add mustard seeds, jeera and curry leaves. Add ready paste and cook it for few minutes.

Add chilly powder and haldi. Add 1 1/2 cup of water and cook till it starts boiling. Add boiled Avare kalu and dalia powder. Adjust the seasoning. Cook for few more minutes. And check the taste one more time. Add fresh coriander and serve with hot rice.

I am sending this Avare kalu sambhar recipe to Srivalli's event,  Announcing My Legume Love Affair, Eighteenth Helpi...

And here is the link as well as a link to Susan's host line-up, as  per Srivalli's instructions.

Keep smiling,

Black eyed beans masala(ಅಲಸಂದೆ ಕಾಳಿನ ಪಲ್ಲ್ಯೆ )

Tried and tasted by Nivedita

Hi all,

Black eyed beans is very common in our house as it is easy to prepare and takes no time to cook. There is no need to soak it overnight like other beans, so it is instant beans preparation.

In my house, we have different type of beans every alternative day with one more vegetable. And this beans is always at home, stored in large quantity.

We get varieties in this. Big size, small size and brown color. the brown color beans are tastier than the white ones.

I cook it plain, or with brijnal or the one which I like the most with yam(suran). Or, I will just boil it with little salt and have it in the evenings.

The down given recipe is the way my mom prepares. It is simple, easy and quick with available ingredients at home.(Many of our friends in blog world, also prepares the same way!!!)

SO, without much introduction, I will give the recipe,

Black eyed beans - 1 cup (soaked for 15 min)

Onion - 1 medium, chopped

Tomato - 1 medium chopped

Curry leaves - few

Mustard seeds - 1 tsp

Jeera or cumin seeds - 1 tsp

Oil - 1 tbsp

Salt to taste

Sugar - 1 tsp

Red chilly powder - 1 tbsp

Coriander powder - 1 tsp

Haldi - 1/2 tsp

Fresh coriander - 1 tbsp chopped

Wash the soaked beans and give 3 whistles in a cooker or cook it outside(Takes longer time), when cool, keep it aside.

Heat oil in a kadai, followed by mustard seeds and jeera. When done, add curry leaves and onion. Cook till the onion changes its color. Now add tomato, cook again for a minute. Add all dry powders. Mix it properly, add boiled beans with little water. Cook for a minute again. Adjust the seasoning and garnish with fresh coriander leaves.

Black eyed bean is ready to eat with chapati, rice or just like that.

I want to send this to  scrumptious's event " Bean & legume recipes you can count on" 

Keep Smiling,