Avial - Vegetable and Coconut Curry

Preparation time: 20 minutes

Serves: 4 people

You will need:

1. Ivy Gourd / Tondekayi: 150 gms - diced into 1/2 inch pieces
2. Carrots: 2 nos - diced into 1/2 inch pieces
3. Green chillies: 3-4 nos.
4. French Beans: 50 gms - diced into 1/2 inch pieces
5. Coconut (wet) - 1/2 cup
6. Cumin seeds: 1 tsp
7. Mustard seeds: 1/2 tsp
8. Yogurt: 2 cups
9. Cooking oil: 1 tsp
10. Salt: according to taste

Avial

To cook:

• Boil the vegetables along with two green chillies and set it aside. 
• In a blender, add the coconut, cumin seeds and the remaining green chillies. Add 1 cup of yogurt and blend well.
• In a pan, add the blended mixture to the boiled vegetables and bring to boil. Add salt according to taste. Add the remaining yogurt and mix well. 
• Temper it with oil and mustard seeds.
• Serve it with hot rice! 

Spinach Curry - Palak Gojju

Preparation time: 15 minutes

Serves: 4 people

You will need:

Spinach:1 bunch - roughly chopped

Onion: 1 no.

Coconut (dry): 1/2 cup

Mustard seeds:  1/2 tsp

Tamarind pulp:  1 tsp

Green chillies: 2-3 nos.

Cooking Oil: 1 tsp

Hing/Asafoetida: 1 pinch
Salt - according to taste

Spinach curry

To cook: 

• Boil water in a pan and add the chopped spinach. Once cooked, drain the water and keep the cooked spinach aside.
• In a blender, add the cooked spinach along with the onion, mustard seeds, green chillies, coconut and tamarind pulp.
• Blend this into a smooth paste, add a little water if the paste becomes too thick.
• Once the paste is done, transfer this to a bowl and add salt and mix well. 
• Temper it with oil, mustard seeds and hing. 
• Goes well with chapatis or rice.  

Cluster Beans Rice - ಗೋರಿಕಾಯಿ ಭಾತ್

 Preparation time: 15-20 minutes

Serves: 4 people

You will need:

1. Cluster Beans / ಗೋರಿಕಾಯಿ: 2 cups - diced into 1 inch pieces
2. Green peas: 1/2 cup
3. Cooked Rice: 4 cups
4. Cooking Oil: 1 tbsp
5. Hing/Asafoetida: 1 pinch
6. Chana Dal: 1/2 tspn
7. Urad Dal: 1/2 tspn
8. Turmeric powder: 1/2 tspn
9. Curry Leaves: 3-4 nos.
10. Sambhar powder: 2 tspn
11. Lime Juice: 1 tbsp
12. Grated coconut: 1/4 cup
13. Salt: according to taste

Gorikayi Bhaath

To cook:

• Heat oil in a pan and ad hing and then splutter the mustard seeds
• Add chana dal, urad dal, curry leaves and turmeric powder
• Now add the cluster beans and green peas and saute until the beans are cooked
• Once the beans are done, add sambhar powder and salt
• Now add the cooked rice, lime juice and the grated coconut and mix well
• Serve it hot with raita!

Corn and Carrot Kosambri

Preparation time: 5 minutes

Serves: 2 people

You will need:

1. Sweet Corn: 1.5 cups
2. Carrot: 1 cup - grated
3. Salt: according to taste
4. Lime Juice
5. Cooking
6. Mustard seeds: 1/2 tsp
7. Curry leaves: 2-3 nos

 Corn Carrot Kosambri

To cook:

• Mix the sweet corn and grated carrot in a bowl
• Add salt and lime juice
• Temper it with mustard seeds and curry leaves
• Goes well as a side dish or salad!

Ridge Gourd Tambuli - ಹಿರೆಕಾಯಿ ತಂಬುಳಿ

Preparation time: 10 minutes

Serves: 2-3 people

You will need:

1. Ridge Gourd/ಹಿರೆಕಾಯಿ: 1 no. - diced
2. Cumin seeds/ಜೀರಿಗೆ: 1 tspn
3. Mustard seeds: 1/2 tspn
4. Asafoetida/Hing: a pinch
5. Green Chillies: 2 nos.
6. Coconut (wet): 1/4 cup
7. Salt: according to taste
8. Yogurt: 1/2 cup
   

To cook:

• Boil about 2-3 cups of water. Add the diced ridge gourd and cook for approx. 5 mins. Keep it aside and let it cool.
• In a blender, add the cooked ridge gourd, green chillies, coconut and cumin seeds. Add a little water to get a soup like consistency.
• Transfer to a bowl and add yogurt and salt and mix well. 
• Temper it oil, mustard seeds and hing.
• Serve it hot/cold rice or can be eaten as raita!

Hirekayi Tambuli