It has been a while since I tried something for the blog as I was busy with work. I hadn’t even had time to do my usual grocery shopping! I finally made some time last weekend to get into the kitchen and try a couple of different dishes. You can expect to see some new recipes soon!
Sides
Karibevina Thambuli (Curry Leaf in a mildly spiced coconut-yogurt gravy)
I know what you might be thinking, curry leaf gravy – won’t that be bitter? Let’s just say that the combination of black pepper, cumin, coconut and yogurt along with the curry leaves, just balances out all the flavors. My favorite part of this recipe, is that there is less than 5 minutes of cooking involved!
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Radish and Channa Kara Kuzhambu (Tangy gravy)
I realized I hadn’t put up any radish recipes on the blog – so I have a couple of recipes coming your way. The first one is a Kara Kuzhambu using radish and channa. Kuzhambu is a gravy dish from Tamil Nadu. There are a lot of varieties of Kuzhambu. I love Kara Kuzhambu in restaurants and wanted to give it a shot at home. The traditional Kara Kuzhambu is a tangy gravy with tamarind, tomatoes, and onions and doesn’t use a lot of veggies. But I knew I had to add in some veggies – so instead of the usual combinations like potato or brinjal, I tried something different to up the game 🙂 So here I am with this new recipe! If you are a fan of the traditional kuzhambu and are wary of adding veggies in, think of this as just another side-dish! No matter what the name, the combination of radish and tamarind gives this curry a unique taste.
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Sweet Pumpkin in Coconut-Tamarind Gravy (Sihi Kumbalakayi Gojju)
I always try to include a variety of vegetables in my diet (and in my recipes on the blog too!). With creative use of spices, even the fussy eater can fall in love with vegetables 🙂 Gojju is a Kannada term used to describe any gravy based vegetable dish. Here I have combined sweet pumpkin with a tangy gravy. The spicy red chilies, the tangy tamarind, and the slightly sweet fresh coconut perfectly blend with the taste of pumpkin. this is indeed a lip-smacking curry.This sweet pumpkin gojju reminds me of temple food in Karnataka 🙂 With just 5 or 6 ingredients readily available in your house you can whip this up in under 20 minutes.
Did you know? Sweet pumpkin has a lot of nutrients – it is rich in Vitamin A and potassium. Pumpkin being rich in fiber will also keep you full longer!
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Beetroot Channa/Chickpeas Cutlets/Patties (No potatoes)
I had this idea of doing beetroot channa patties for a long time – unfortunately due to work, I never got around to trying it! I am a little picky about beetroot – I like it in cooked in some specific dishes 🙂 But because it is high in iron content and very nutrient-rich, it is generally good to include in the diet in different ways – hence I tried these cutlets!
