Grated Carrot Curry | Carrot Turumu Talimpu

Grated Carrot Curry
Grated Carrot Curry

Well, this Grated Carrot Curry is midway between a salad and a curry. I like it for its simplicity and the fact that it is so very easy to make. For me easy-to-make is a must on weekdays, as I often have to cook and leave for work!

I also love this curry because it is very light on the stomach and so is ideal on a hot summer day when you don’t want to eat too much or then when you are on a diet! 🙂

I have this Carrot Turumu Talimpu with rotis or just by itself as a salad.

Do you like carrots? Try the recipes for Gajar ka Halwa, Carrot Ginger Soup, Roasted Carrot Soup, Carrot Hesarubele Kosambari, and Carrot Payasam.

How to Make Grated Carrot Curry

 

Grated Carrot Curry
Grated Carrot Curry
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This grated carrot curry is between a salad and a curry. It tastes great with rotis and is one of my go-to dishes when I want something light.
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Grated Carrot Curry
Grated Carrot Curry
Yum
Print Recipe
This grated carrot curry is between a salad and a curry. It tastes great with rotis and is one of my go-to dishes when I want something light.
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Ingredients
Servings: People
Instructions
  1. Heat the oil.
  2. Add mustard seeds and let them splutter.
  3. Add udad dal and stir-fry till the dal turns light golden brown.
  4. Add the green chillies and curry leaves.
  5. Stir-fry for a few seconds.
  6. Add the tomato pieces.
  7. Cook over low-medium flame till the tomato pieces are stewed.
  8. Add turmeric, salt and sugar.
  9. Mix well and wait for the sugar to dissolve.
  10. Add the grated carrot and mix well.
  11. Turn the heat to low and cook covered for 3 to 5 minutes.
  12. Mix well and turn off the heat.
  13. Serve hot with Rotis.
Recipe Notes
  • Do not over cook the carrot. All you need is for the carrot to just soften a touch.
  • This curry has a crunch to it.
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Grated Carrot Curry
Grated Carrot Curry

Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat

Steamed Methi Muthiya | A Gujarati Snack
Steamed Methi Muthiya | A Gujarati Snack

I like making Steamed Methi Muthiya for many reasons. First, I love fresh Methi (Fenugreek leaves) and try to use it in as many ways as possible. Second, I am on a weight-loss journey and am looking for healthy yet delicious snacks. Third, this recipe yields the perfect Methi Muthiya; firm yet crumbly, spicy, and light on the stomach. What more can one ask for.

Are you a lover of Methi too? Here is a collection methi recipes for you to try.

Methi Muthiya is a popular snack in the Western Indian state of Gujarat. There are two variants of this dish: the deep-fried version and the steamed version. I have already written about the Deep-fried Methi Muthia when I used them for making Undhiyu. Today, I am writing about Steamed Methi Muthiya which is eaten a tea-time snack.

This tea-time treat is easy to make and the ingredients are most commonly found in Indian homes. While it is a dish best enjoyed fresh, you refrigerate the Muthia to make them last longer. What I love about this snack is that it is healthy, filling and delicious. I use it as my 4 PM treat and it helps me stay away from unhealthy Chaat or fried snacks.

This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.

Do also try Kothimbir Vadi, Maharashtra’s answer to Gujarat’s Methi Muthiya. 🙂

How to Make Steamed Methi Muthiya

 

Steamed Methi Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
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Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Steamed Methi Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
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Print Recipe
Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Ingredients
Ingredients for Methi Muthiya
Ingredients for Tempering
Servings: People
Instructions
Making the Dough for Methi Muthiya
  1. Chop the fenugreek leaves. Wash them and set aside to drain in a colander.
  2. Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.
    Methi Muthia Ingredients
  3. Add the chopped and washed methi leaves. Mix well
    Add Chopped Washed Methi Leaves
  4. Add the lemon juice. Mix well.
    Mix Methi, Flour, and Lemon Juice
  5. Using a little water, mix to create a firm yet pliable dough.
  6. Add 1 tbsp oil. Mix well.
    Methi Muthia Dough
  7. Set aside for 5 minutes.
Making the Methi Muthiya
  1. Divide the dough into 2 halves.
  2. Roll each half into a log about 1.5" in diameter.
  3. In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
  4. Bring the water to a boil.
  5. Place the rolls in a steamer or a flat colander.
    Make a Roll
  6. Steam the rolls for 7 to 10 minutes.
  7. Turn off the heat and let the rolls cool a bit.
  8. Cut the steamed rolls into 1/2" slices.
Tempering the Methi Muthiya
  1. In a pan, heat the oil.
  2. Add the mustard seeds and wait till they splutter.
  3. Add the sesame seeds, curry leaves, and hing.
  4. Stir-fry for a few seconds.
  5. Add the Methi Muthiya.
  6. With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.
  7. Serve hot with a cup of Masala Chai.
Recipe Notes
  • Be careful not to over steam the Muthia; otherwise they will become tough.
  • You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.
  • I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.
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Hitikida Avarekalu Saaru: A Winter Recipe from Karnataka

Hitikida Avarekalu Saaru: A Curry Made with Surti Papdi/Lilva Beans
Hitikida Avarekalu Saaru

One of the many blessings of blogging is that I get to deep dive into the cuisines of our beautiful country. Karnataka is one of those Indian states whose cuisine is not widely known (apart from what is available in those ubiquitous Udupi eateries). Today, I am presenting the recipe for Hitikida Avarekalu Saaru, a traditional winter favourite in Karnataka.

Avarekalu or Surti Papdi (Lilva Beans) are available in plenty in winter and are a treasured ingredient in Karnataka Cuisine. In fact, in recent times, there are Avarekalu festivals held in many parts of Karnataka. Kannadigas use these beans in very many ways including in Avarekalu Bisi Bele Bath and Akki Roti.

Using some creative license, I can describe Hitikida Avarekalu Saaru as Sambar with Surti Papdi. It has a very rich flavour from the spices in which the Avarekalu are cooked and tastes absolutely great with rice or Ragi Mudde. I eat this wonderful dish with rotis as well.

Peeling the Avarekalu does take some time, but the rest of the recipe is quite easy. Do give it a try.

We are using only the seeds (Avarekai) and not the outer pod to make this curry.

How to Make Hitikida Avarekalu Saaru

 

Hitikavare Hisukida Avarekalu Saaru | Sambar made with Surti Papdi
Hitikida Avarekalu Saaru
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Hitikida Avarekalu Saaru is a delicious winter recipe from Karnataka. It is essentially Surti Papdi (Avarekalu or Lilva Beans) cooked in a spicy gravy. This is an excellent accompaniment to Ragi Mudde.
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Hitikavare Hisukida Avarekalu Saaru | Sambar made with Surti Papdi
Hitikida Avarekalu Saaru
Yum
Print Recipe
Hitikida Avarekalu Saaru is a delicious winter recipe from Karnataka. It is essentially Surti Papdi (Avarekalu or Lilva Beans) cooked in a spicy gravy. This is an excellent accompaniment to Ragi Mudde.
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Ingredients
For the Masala
Servings: People
Instructions
Preparing the Poppy Seeds
  1. Over medium flame, dry roast the poppy seeds till they start to change colour.
  2. For 30 minutes, soak the roasted poppy seeds in just enough water to cover them.
  3. Set aside.
Preparing the Avarekalu
  1. Soak the Avarekalu in lukewarm water for 30 to 45 minutes.
  2. Press each Avarekai gently to take off the outer skin.
  3. Set aside.
Making the Masala
  1. In a kadai, heat 1 tbsp oil.
  2. Add the onions and sautee till they become translucent.
  3. Add the garlic.
  4. Stir-fry for 1 minute.
  5. Add the cinnamon, cloves, marathi moggu, and red chillies.
  6. Stir-fry for 1 minute.
  7. Add the cumin and coriander seeds.
  8. Stir-fry for 1 minute.
  9. Add the grated coconut and mix well.
  10. Turn off the heat.
  11. Set aside and let the ingredients cool a bit.
  12. Grind the fried ingredients along with the soaked poppy seeds and the water the seeds are soaked in.
  13. Ensure you have a smooth paste.
  14. Set aside.
Making the Hitikida Avarekalu Saaru
  1. In a heavy bottomed vessel, heat the ghee or oil.
  2. Add the mustard seeds and let them splutter.
  3. Add the finely chopped onions and sti-fry till translucent.
  4. Add the finely chopped tomatoes and stir-fry till the tomato pieces are stewed.
  5. Add turmeric and salt.
  6. Add the ground masala and tamarind paste.
  7. Stir-fry for 2 to 3 minutes.
  8. Add 1/2 cup water and mix well.
  9. Add the Avarekalu and mix well.
  10. Bring the gravy to a gentle simmer.
  11. Let the Avarekalu cook in the gravy for 7 to 10 minutes. Add more water, if required.
  12. When the Avarekalu are just cooked (take some avarekalu and press between your index finger and thumb. The Avarekai should just be soft and break. It should not be mushy.)
  13. Turn off the heat.
  14. Serve hot with steamed rice, Ragi Mudde, or even Phulka.
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Hitikida Avarekalu Saaru: Surti Papdi in a spicy gravy
Hitikida Avarekalu Saaru

Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra

Bhogichi Bhaji, as the name suggests, is a dish made on Bhogi in Maharashtra. It is a mixed vegetable that celebrates the winter vegetables such as Paavta (Indian Lima Beans), Fresh Green Chana (Harbhara), Carrots, and more. In addition, Bhogichi Bhaji uses Peanut Powder and Sesame Powders which are warming in nature and are perfect for the season. It is to be savoured hot with Bajrichi Bhakri.

I looked at many recipes online and used this one here as the base.

What I love about this wonderful recipe is that it celebrates fresh produce much like Aviyal from Tamil Nadu, Undhiyu from Gujarat, Shukto from Bengal, and Pindi Miriyam from Andhra Pradesh.

  • This is a no-onion, no-garlic version of this famed recipe from Maharashtra.
  • Bhogi is the first day of Makara Sankranti, the 3- or 4-day festival marking the start of Uttaraayan, the 6-month auspicious period in the Hindu calendar.
  • In Andhra Pradesh, small children and babies are showered with a mix of Bhogi Pallu (a kind of ber), sugarcane, flowers, rice, and coins. It is supposed to be a blessing and brings good luck. 🙂

 

Bhogichi Bhaji from Maharashtra
Bhogichi Bhaji from Maharashtra

How to Make Bhogichi Bhaji

 

Bhogichi Bhaji Recipe | Sankranti Recipe from Maharashtra
Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra
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Bhogichi Bhaji is a wonderful mixed vegetable made in Maharashtra for Bhogi, the first day of Sankrant,
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Bhogichi Bhaji Recipe | Sankranti Recipe from Maharashtra
Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra
Yum
Print Recipe
Bhogichi Bhaji is a wonderful mixed vegetable made in Maharashtra for Bhogi, the first day of Sankrant,
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Instructions
Soak the Peanuts
  1. Soak the peanuts in warm water for about 1 hour.
Making Bhogichi Bhaji
  1. Drain the water from the soaked peanuts. Set aside.
  2. In a kadai, over medium flame, heat the oil.
  3. Add the mustard seeds.
  4. When they splutter, add cumin seeds.
  5. Turn the heat down to low.
  6. Add the curry leaves, chilli powder, turmeric powder, and hing.
  7. Turn the heat up to medium.
  8. Add the peanuts, green chana, carrots, and drumsticks
  9. Stir-fry for 2 to 3 minutes.
  10. Add the potatoes and carrots.
  11. Stir-fry for 2 to 3 minutes.
  12. Add about 1/4 cup water.
  13. Cook covered till the vegetables are just al-dente.
  14. Add the Pavta beans and brinjal.
  15. Stir-fry till the beans and brinjal is cooked.
  16. Add the Goda Masala, salt, and a few tbsp of water.
  17. Mix well and cook covered for 3 to 5 minutes.
  18. Add the tamarind pulp and a little water, if required.
  19. Mix well and cook for 2 to 3 minutes.
  20. Turn off the heat.
  21. Add the grated jaggery, peanut powder and sesame powder.
  22. Mix well.
  23. Add the grated coconut and mix with a gentle hand.
  24. Garnish with freshly chopped coriander.
  25. Serve immediately with hot rotis or Bhakri.
Recipe Notes

This bhaji tastes absolutely great with some hot Bajrichi Bhakri and Butter.

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Bhogichi Bhaji for Makar Sankrant from Maharashtra
Bhogichi Bhaji for Makar Sankrant from Maharashtra

In Maharashtra, peanuts, sesame, and jaggery play a big role in Sankrant celebrations. Here is a recipe for Til Poli which celebrates all three ingredients.

Methi Pithla | Methiche Pithle (Vegan Gluten-Free Recipe)

Pithla is a simple rustic curry made with besan (gram flour) in rural Maharashtra. You can make Pithla is many ways; plain with just besan, or add vegetables such as onions or drumsticks (Shevgyachya Shenganche Pithla | Drumstick Pithla). This time I made it with fresh fenugreek leaves and the result was a spicy, slightly bitter Methiche Pithle (Methi Pithla).

Pithla is very quick and easy to make and tastes absolutely great when eaten hot with Bajrichi Bhakri or Jwarichi Bhakri. You can also savour it with rotis or phulkas.

My memories of some of the best Pithla are always at the end of a hike to one of the many famed forts in Maharashtra. We used to trek in monsoons or in winter, and so welcomed the hot Chaha (Chai/Tea) and Bhakri-Pithla that awaited us at the end of the trek.

Both Bhakri and Pithla can be cooked within 15-20 minutes and so the villagers will always make it fresh for the multitudes of trekkers or picnickers who travel to the forts. The smoky flavour of the Zunka-Bhakar-Pithla cooked on a wood fire cannot be quite replicated on a gas stove, but you can still make a delicious version at home and enjoy!

Methiche Pithle | Methi Pithla: Gram Flour Curry with Fresh Fenugreek Leaves
Methiche Pithle | Methi Pithla

How to Make Methiche Pithle | Methi Pithla

 

Methiche Pitle | Methi Pitla
Methi Pithla | Methiche Pithle
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Methi Pithla (also called Methiche Pithle) is a simply rustic curry made with fresh methi leaves (fenugreek leaves) and besan (gram flour). It is flavoured with garlic and green chillies, and tastes divine with Bhakri or roti.
Servings Prep Time
4 to 6 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 to 6 People 10 Minutes
Cook Time
15 Minutes
Methiche Pitle | Methi Pitla
Methi Pithla | Methiche Pithle
Yum
Print Recipe
Methi Pithla (also called Methiche Pithle) is a simply rustic curry made with fresh methi leaves (fenugreek leaves) and besan (gram flour). It is flavoured with garlic and green chillies, and tastes divine with Bhakri or roti.
Servings Prep Time
4 to 6 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 to 6 People 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: People
Instructions
Preparing the Besan
  1. Dry roast the besan till it just starts to change colour.
  2. Set aside to cool.
  3. Add the turmeric to the besan and mix well.
  4. Sieve together the besan to ensure there are no lumps.
  5. Place the besan in a large vessel.
  6. Gradually, add 1 cup of water while mixing continuously to avoid lumps.
  7. Ensure you have a smooth batter.
  8. Set aside.
Making the Methiche Pithle
  1. Over medium flame, heat the oil in a kadai or a heavy-bottomed vessel.
  2. Add the garlic and fry till it just starts to change colour.
  3. Add the mustard seeds and let them splutter.
  4. Add the cumin seeds and stir-fry for a few seconds.
  5. Add the green chillies and asafoetida, and stir-fry for a few seconds.
  6. Add the methi leaves and stir-fry for a few seconds.
  7. Add about 1/4 cup water and cook covered so that the methid leaves are cooked well.
  8. Turn down the heat to low.
  9. Mix the besan batter.
  10. Slowly add the besan batter to the cooked methi leaves. Stir constantly.
  11. Add salt and mix well.http://aahaaramonline.com/wp-admin/admin.php?page=sumome
  12. Turn the heat up to medium and cook the mix till the Methi Pithla becomes thick and glossy.
  13. Turn off the heat and serve immediately with roti or Bhakri.
Recipe Notes
  • Methi Pithla is best eaten hot.
  • If the Pithla goes cold, it will solidify. Just add some warm water and mix well. Heat the Pithla for 2-3 minutes.
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Methi Pithla | Methiche Pithle
Methi Pithla | Methiche Pithle