Tag Archives: south indian dish

All time favorite: Curd rice

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One of our favorites is curd rice 🙂 Some days, Mum would make Bisi Bele Bath and Curd rice with potato chips for lunch. That would leave us drooling!

Here’s how you can add some flavor to the humble curd rice.

curd rice noorsrecipes

Ingredients:

  • Cooked rice – 2 bowls
  • Curd / Yogurt – 1 ½ cups
  • Whole Milk – 1/3 cup
  • Cucumber – ¼ cup
  • Grated carrot – ¼ cup
  • Finely chopped cilantro – 2 tbsp
  • Pomegranate seeds – ¼ cup
  • Ginger – ½ inch
  • Rai / Mustard seeds – 1 tsp
  • Urad dal/Black Gram dal – 1 tsp
  • Dry Red Chili – 2
  • Curry leave – 9-10
  • Oil –  1 tbsp
  • Salt a required

Method:

  • Take 1 ½ cups of yogurt in a bowl, add salt to taste and whisk to make it smooth. I like my yogurt to be smooth J
  • Take a large bowl, add the cooked rice, yogurt, milk, cucumber, grated carrot, cilantro, pomegranate seeds (serve some for garnish) and mix everything well.
  • Finely chop the ½ piece ginger and keep it aside.

To Temper:

  • Heat oil in a small pan. Add Mustard seeds.
  • Once the mustard seeds splutter, add the black gram dal, broken red chilies, finely chopped ginger, curry leaves and fry well (make sure not to burn them).
  • Add it to the rice and mix well. Garnish with a few pomegranate seeds.
  • Serve with papad and any pickle of your choice.
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Perfect combo – Puri & Vegetable Saagu!

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Favourite among the kannadigas, the Vegetable Saagu is  best served with Puris, Set Dosas or Rava Idli. Mom would make this on Sundays and we would just love it. She learnt most of the  South Indian dishes from her childhood friend Sandhya who is also a great cook. Do make this on weekend and relish every bite!

Here’s how you can make hot puris!

Puri Image Credit: Mujahid Khaleel

Puri
Image Credit: Mujahid Khaleel

Ingredients

  • Wheat flour – 2 cups
  • Water – enough for making the dough
  • Oil – 2 tsp for kneading + for deep frying
  • Salt as required

Method:
Mix the flour and salt in a large bowl. Add water little by little to form a medium soft dough. Mentioning it as medium soft, as the dough should not be too stiff or soft. The secret of soft puris lies in the way you knead the dough. Add 2 tsp of oil and continue kneading till the dough is smooth and has the right softness. Keep aside covered for 30 minutes.

Divide the dough into lemon sized balls. Roll these balls till they are smooth and make sure there are no cracks. Roll them into circles using a rolling pin. Let the circles be of medium thickness which helps in making puffy puris.

Heat oil in a wok enough for deep frying on medium flame. Deep fry the puris one at a time, pressing it under oil with a slotted spoon until the puri puffs up. Turn and cook on the other side. Serve hot with any side dish of your choice.

Delicious Vegetable Saagu 🙂

Vegetable Saagu Image Credit: Mujahid Khaleel
Ingredients:

  • Chopped onion – 1 medium sized
  • Chopped tomato – 1 medium sized
  • Beans, carrot, peas, cauliflower, cabbage, chowchow/ chayote, potato – 1/4 cup each
  • Fried gram – 2 tbsp
  • Grated coconut –  2 tbsp
  • Green chillies – 2 tbsp
  • Coriander leaves – 1 cup
  • Ginger – 1/2 inch piece
  • Cloves – 2
  • Cinnamon – 1 small stick
  • Coriander powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Chana dal – 1/2 tsp
  • Salt – as required

Method:

  • Grind together all ingredients from Fried gram to cinnamon with very little water.
  • Heat oil in a Kadai. Add mustard seeds, after they splutter add urad dal, chana dal and curry leaves.
  • Add onions and sauté on medium flame till translucent.
  • Add tomatoes and cook until soft.
  • Add the ground masala, coriander powder, turmeric powder, salt as required and fry well for sometime until raw smell goes.
  • Add all the vegetables and fry. You can add vegetables according to your choice. Mom used to say not to omit chowchow/ chayote as it gives a very good taste to the Saagu.
  • Add water and cook until the vegetables are done. For faster cooking, use cooker and cook for 2 quick whistles. Make sure not to over cook the vegetables.
  • Serve hot with Puri , Set Dosa or Rava Idli.