SIHI KUMBALAKAYI IDLY / PUMPKIN IDLIES
Sihi Kumbalakayi Idly is a traditional breakfast dish popular in the coastal regions of Karnataka. It is a nutritious and kid friendly food prepared using Idly Rava and pumpkin. Coarsely ground parboiled rice  is called as Idly Rava and is used in the preparation of the ubiquitous Idlies. Batter for Sihi Kumbalakayi Idlies  need no fermenting. It is almost an instant Idly which has a sweet as well as savoury version.The savoury version can be prepared using two methods as shown below.

SIHI KUMBALAKAYI IDLY-VERSION - 1
INGREDIENTS
Idly Rava - 2 cups
Cooked and mashed pumpkin paste - 2 cups ( slightly more does not matter)
Salt - 1/4 tsp
Sesame oil or coconut oil - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chopped green chillies - 2
Chopped coriander leaves - 1 tbsp
Asafoetida - 1 pinch
METHOD 
1. Soak Idly Rava in lukewarm water while cooking the peeled pumpkin.

2. Grind the cooked and cooled pumpkin into a paste using a mixer.
3. Squeeze out the soaked Idly Rava and add it to the pumpkin paste.

4. Add salt and give it one more swish to blend the Idly Rava and the pumpkin paste together.
5. Heat oil and splutter mustard seeds followed by cumin seeds, green chillies and asafoetida.
6. Add the seasoning and coriander leaves to the ground paste and mix well.

7. Let the mixture which now resembles Idly batter stand for about fifteen to twenty minutes.
8. Stir and pour the batter into greased Idly plates and steam in the pressure cooker for 15 minutes.

Enjoy the super soft delicious Sihi Kumbalakayi Idlies topped with a dollop of butter.

Or enjoy the flavoursome Idlies with sambar and coconut chutney.

SIHI KUMBALAKAYI IDLY - VERSION - 2
1. Soak two cups of Idly Rava in lukewarm water for 15 minutes.
2. Peel and grate pumpkin to get two cups of Pumpkin gratings.
3. Squeeze out the soaked Idly Rava and add it to the grated pumpkin.
4. Heat one tablespoon of sesame/ coconut oil and splutter mustard seeds.
5. Add two tablespoons of broken cashew nuts and fry till it turns golden in colour.
6. Add two teaspoons of chopped green chillies and a pinch of asafoetida, and pour it into the Idly mixture.

7. Mix well adding chopped coriander leaves.
8. Take a ball of the Idly mixture and gently pat and pack it into the greased Idly plate.

9. When entire Idly mixture is thus packed and patted into the Idly plates, steam the Idlies for 15 minutes in a pressure cooker.                                                                                                         
Enjoy the soft and flavoursome Idlies with any side dish of your choice.

SIHI KUMBALAKAYI IDLY -  SWEET VERSION
 Follow the same procedures as shown above. If you like you may include fresh coconut gratings in all the versions. Mix in two or three tablespoons of organic brown sugar or powdered jaggery to the Idly Mixture instead of the seasoning mentioned in the savoury version. A dash of allspice powder or cinnamon powder added to the Idly mixture will make the SWEET PUMPKIN IDLIES  appealing to the sweet tooth. 

BASSARU PALYA
Long long before the food manufacturing companies started coming out with Vegetable Stock Cubes, the farmers of Karnataka have been using fresh vegetable and lentil stock to prepare a deliciously spicy broth to eat with their staple - Ragi Muddae. The traditional Ragi  Muddae, Bassaru,  Palya meal is a highly nutritious combo evolved out of their inherent knowledge of nutrition. Bassaru or Basida Saru gets its name from the Kannada words 'Basida' meaning strained and 'Saru' meaning broth. The stock of greens, lentils and vegetables are used to prepare the broth, while the cooked and drained vegetable lentil mixture is seasoned into a Palya ( dry curry). Bassaru Palya can be prepared using any vegetable, lentil and greens of your choice.

INGREDIENTS
Spinach / Palak - 2 bunches ( Chopped )
Carrots - 2 ( Peeled and chopped)
Green gram dal / Moong dal - 1/2 cup
Turmeric - 1 pinch
MAKING THE STOCK
1. Cook chopped carrots, spinach and dal in a pot of water adding a pinch of turmeric.



2. Remove from flame before they become mushy and drain them using a colander.

3. Keep the Stock aside.
INGREDIENTS FOR SEASONING THE PALYA 
Sesame oil - 1 tsp
Mustard seeds - 1 pinch
Black gram dal /Urad dal- 1/2 tsp
Asafoetida - 1 pinch
Red chilly - 1 ( broken)
Curry leaves - a few
Salt - 1/4 tsp
METHOD


1. Heat oil in a kadai and splutter mustard seeds.
2. Add black gram dal and stir till it becomes golden in colour.
3. Add asafoetida, broken red chilly, curry leaves followed by the cooked vegetables.
4. Add salt and saute the Palya till dry.
Garnish with coconut gratings if desired.
INGREDIENTS FOR MAKING BASSARU
Baby onions - about 8 or 10 ( Peeled)
Mustard seeds - 1 pinch
Curry leaves - a few
Sesame oil - 2 tsps
Tomatoes - 4 ( chopped)
Salt - 1 tsp
Tamarind - a small marble size ball
Garlic - 6 cloves ( Peeled )
Grated coconut - 1 tbsp
INGREDIENTS FOR MAKING THE SPICE PASTE
Bengal gram dal / Chana dal - 1 tsp
Black gram dal / Urad dal - 1 tsp
Coriander seeds / dania - 1 tbsp
Cumin seeds - 1/2 tsp
Cinnamon - 1'' stick
Red chillies ( Byadagi) broken - 4
Sesame oil - 1/2 tsp
TO MAKE THE SPICE PASTE
1. Heat oil in a pan and fry the cinnamon.
2. Add all the other ingredients and roast till they turn crisp and golden in colour.
3. Add chopped tomatoes and cook till they are soft and allow it to cool down.

4. Grind all the roasted ingredients and cooked tomatoes with tamarind, garlic and coconut gratings into a smooth paste.
TO MAKE BASSARU
1. Heat oil in a kadai and splutter mustard seeds.
2. Add curry leaves followed by baby onions and cook till the onions become glassy.
3. Add the STOCK and salt and bring it to a boil.

4. Finally blend the ground paste and cook till the BASSARU starts emanating a very pleasant aroma.

Enjoy Bassaru and Palya with Ragi Muddae .

Bassaru goes well with steaming hot rice, dosas and idlies too.