THAMBULI - A delicious , nutritious and cooling food from Karnataka .

                                                                                                   

Thambuli is a no cooking dish and is prepared by blending vegetables , herbs, coconut  and spice with thick Curds . Started this Summer with this nutritious Cucumber Thambuli with added vegetables . 

INGREDIENTS

Cucumber ( Medium size ) - 1

Coconut gratings - 1/2 Cup

Green chillies - 2

Coriander leaves ( Chopped) - 1/2 bunch

Fresh ginger grated ( Optional )  - 1 tsp

Pink Himalayan Salt - 1/4 tsp

Thick Curds - 1 1/2 Cups

Chopped and Steamed Vegetables of your choice - 1/2 Cup

( I used Carrots , Snake gourd and Pumpkin )

Coconut oil - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves - a few

METHOD

1.  Steam cook the chopped vegetables with a dash of salt and set them aside to cool down .

2. Wash and cut Cucumber into cubes .

3. Blend the Cucumber cubes , chopped Coriander , Coconut , Green chillies , Ginger and salt together  in a mixer . Add the thick Curds and blend together quickly for only a few seconds . 

                                                                                                 

4. Pour the Cucumber Thambuli in a bowl and stir in the steamed vegetables . 

5. Splutter the cumin seeds and curry leaves in warm coconut oil and pour the seasoning on the Thambuli.

                                                                                           

 Relish with steaming hot rice , or  refrigerate and have it as a cold snack similar to Gazpocho and stay cool this Summer . 

 PALAKOTTAI  AND KANI VELLARI SAMBAR

Jack Fruit Seeds have been in use in Indian kitchens since time immemorial , much before researchers found out about their nutritive value and health benefits . My brother's home grown Jack Fruit does not need the customary honey dip since the fruit itself tastes as sweet as honey ! Like always we enjoyed the luscious fruit and collected and saved up all the seeds for future use during this season as well.  

A spicy Sambar with Jack Fruit Seeds and Yellow Cucumber (Golden Cucumber also known as Kani Vellari in Malayalam) with steaming hot rice is the perfect food to enjoy on a cold and rainy day !

The outer shells of the Jack Fruit seeds crack open when they are sun dried . They can be easily peeled and cooked along with dal . Or they can be cooked with the shell , peeled and then added to the sambar.

                                                                                  

                                                                                

Yellow Cucumber - 1 small (Peeled and cubed)

Tamarind - 1 lemon size ball

Salt - 1 1/2 tsps

Tur Dal - 1/2 cup 

Turmeric powder - 1/ 4 tsp

Curry leaves - a few

INGREDIENTS FOR ROASTING AND GRINDING

Coriander seeds - 1 tbsp

Bengal gram dal - 1 tbsp

Red Chillies - 8 ( broken)

Fenugreek seeds - 1/4 tsp

Asafoetida - 1 pinch

Grated coconut - 2 tbsps

Sesame oil - 1 tsp

MAKING THE SPICE POWDER

1. Heat half tea spoon of oil in a kadai and roast coriander seeds, Bengal gram dal, fenugreek seeds, and red chillies together till it emanates a pleasant aroma. Add asafoetida and roast for another minute.

2. Switch off flame and add the fresh coconut gratings and roast in the still hot kadai .

3. Allow to cool and grind the roasted ingredients into a smooth powder .

TO MAKE THE SAMBAR

1. Pressure cook the dal adding 1 1/2 cups of water and turmeric powder. 

2. Place a plate with Jack Fruit seeds on top of the dal container so that they get cooked simultaneously.

                                                                                

3. Mash the cooked dal and keep aside . Peel the shells of the Jack Fruit seeds and keep aside.

4. Soak tamarind in warm water and extract the juice adding two glasses of water.

5. Add salt and cook the cucumber cubes in tamarind juice.

6. When the cucumber cubes are soft add the mashed dal and the cooked and peeled Jack Fruit seeds.

7. Mix the ground spice powder with little water and stir into the boiling sambar.

8. Stir and cook till the spice blends well with dal emanating a pleasant aroma.

9. Heat the remaining oil in a seasoning ladle and splutter the curry leaves, and pour it on the sambar . 

Enjoy the Palakottai and Kani Vellari Sambar with steaming hot rice topped with a spoon of fresh ghee!

 BESAN CAPSICUM CURRY

CAK was intended for documenting  recipes cooked at home for the reference of children who stayed far away from home base . As our family circle started expanding to other states through marital connections an array of recipes belonging to different regions are also being documented in CAK . Learnt the recipe of a simple and tasty dish from a sweet angel who will be part of our family soon . As the name suggests powdered lentil and spice are used in the preparation of  Besan Capsicum Curry . It reminds me of Paruppu Usili which is also prepared using lentil - but soaked and ground - along with any selected vegetable. Here is the recipe of a yummy Rajasthani dish slightly altered to my convenience ! 

                                                                                       

INGREDIENTS

Capsicum ( Chopped finely ) - 2 cups

Sweet corn ( Steamed ) - 1/4 cup ( Optional)

Besan ( dry roast ) - 1/2 cup

Chilly Powder - 1 tbsp ( Instead I love to use my Sambar Powder ! )

Dania powder - 1 tsp

Cumin powder - 1 tsp 

Turmeric powder - 1 / 2 tsp

Asafoetida - 1/4 tsp

Salt - 1/2 tbsp 

Sesame oil - 2 tbsps

Mustard seeds - 1/4 tsp

Curry leaves - a few

METHOD

1. Blend all the dry powders in a bowl .

2. Add chopped Capsicum and steamed sweet corn and mix well . 

                                                                                                       

3. Heat oil in a kadai and splutter mustard seeds and then add the curry leaves.

4. Add the vegetable and spice mixture , and stir well .

5. Stir and cook on medium flame till the capsicum softens .

                                                                                                       

6. Keep stirring till the oil comes out and the Besan mixture turns reddish in colour.

                                                                                                 

Enjoy the hot and spicy Besan Capsicum Curry with rotis or rice.

 NELLIKKAI GOJJU 

Gojju also known as Menskai is a sweet sour traditional dish popular in Karnataka . It is one of the mandatory dishes included in a festive spread . Gojjus can be prepared using vegetables as well as fruits. Tamarind is used in the preparation of Gojjus with vegetables like capsicum, okra or bitter gourd. But the same can be omitted while preparing Gojjus using sweet sour fruits like Pineapple, Mango or Gooseberries . Here is a recipe to prepare a sweet sour finger licking Nellikkai Gojju / Gooseberry relish . 

                                                                                

INGREDIENTS

Gooseberries - 10

Turmeric powder - 1/4 tsp

Jaggery - a plum size ball 

Salt - 1 tsp

INGREDIENTS FOR THE GOJJU MASALA

Split Black gram dal - 2 tbsps

White Sesame seeds - 2 tbsps

Cumin seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Red chillies - 3 ( Broken)

Grated coconut - 2 tbsps

Oil - 1/4 tsp

TO MAKE THE GOJJU PASTE

1. Dry roast sesame seeds and keep aside.

2. Roast Black gram dal, Fenugreek seeds , Cumin seeds and Red chillies in hot oil till they emanate a very pleasant aroma and allow them to cool . 

3. Grind all the roasted ingredients with coconut gratings into a smooth paste adding little water .

TO MAKE THE GOJJU

1. Cover the gooseberries with water and cook adding turmeric powder, salt and jaggery.

                                                                                                             

2. When the berries are cooked blend in the ground Gojju masala . 

3. Stir well and cook till the Gojju thickens and switch off flame. 

                                                                                  

 Add a seasoning with mustard seeds and curry leaves if you wish to. 

                                                                                

Enjoy the flavoursome Nellikkai Gojju with  steaming hot rice as a main course or relish it as a side dish with your meal.