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

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

Vangyachi Bharit | Baingan Bharta from Maharashtra

I absolutely love the smoky flavour of roasted Brinjal and try to use it in as many ways as I can. One of my favourite dishes is Vangyachi Bharit,  the Maharashtrian-style Baingan Bharta.

Made with roasted eggplant, onion and tomato, and flavoured with garlic and green chillies, this dish is a great accompaniment to rotis and Bhakri. I am particularly fond of Vangyachi Bharit because it is spicy.

In Andhra, we use roasted brinjal to make Vankaya Pachi Pulusu, Kalchina Vankaya Kothimira Pachadi, and Vankaya Perugu Pachadi.

You could also try the middle-eastern Moutabal, Muttabal, or Baba Ghanoush with it.

Vangyachi Bharit | Baingan Bharta

Vangyachi Bharit | Baingan Bharta

How to Make Vangyachi Bharit | Maharashtrian Style Baingan Bharta

 

Vangyachi Bharit | Maharashtrian Style Baingan Bharta
Vangyachi Bharit | Baingan Bharta from Maharashtra
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Vangyachi Bharit is Maharashtrian Style Baingan Bharta made with roasted eggplant, tomatoes and onions. It is a great accompaniment for rotis and bhakri.
Servings Prep Time
4 People 20 Min
Cook Time Passive Time
10 Min 10 Min
Servings Prep Time
4 People 20 Min
Cook Time Passive Time
10 Min 10 Min
Vangyachi Bharit | Maharashtrian Style Baingan Bharta
Vangyachi Bharit | Baingan Bharta from Maharashtra
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Vangyachi Bharit is Maharashtrian Style Baingan Bharta made with roasted eggplant, tomatoes and onions. It is a great accompaniment for rotis and bhakri.
Servings Prep Time
4 People 20 Min
Cook Time Passive Time
10 Min 10 Min
Servings Prep Time
4 People 20 Min
Cook Time Passive Time
10 Min 10 Min
Ingredients
Servings: People
Instructions
Roasting the Eggplant | Brinjal
  1. Rub a few drops of oil onto the brinjal.
  2. Roast the brinjal over a medium flame.
  3. Roast the brinjal till all the skin is burnt and the brinjal collapses a bit.
  4. Rotate the brinjal every few minutes so that it is evenly roasted.
  5. Take the roasted brinjal off the flame and let it cool for about 10 mins.
  6. Peel the skin off the brinjal.
  7. Using a heavy ladle and mash the roasted brinjal a bit so that it is a coarse pulp.
  8. Add salt and mix well.
  9. Set aside.
Making the Vangyachi Bharit
  1. Heat the oil.
  2. Add the garlic and stir-fry till the garlic starts to change colour.
  3. Add the mustard seeds and wait till they splutter.
  4. Add the cumin seeds and green chillies.
  5. Stir-fry for a few seconds.
  6. Add the asafoetida and onion.
  7. Stir-fry till the onion is translucent.
  8. Add the tomato pieces.
  9. Stir-fry till the tomato is well-stewed.
  10. Add the turmeric and red chilli powder, and mix well
  11. Add the roasted brinjal pulp and mix well.
  12. Turn off the flame.
  13. Garnish with finely chopped fresh coriander leaves.
  14. Serve with Bhakri or Roti.
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Usirikaya Pulihora | Nellikai Sadam | Andhra Style Amla Rice

Usirikaya Pulihora | Usirikaya Annam | Nellikai Sadam | Amla Rice
Usirikaya Pulihora | Usirikaya Annam | Nellikai Sadam | Amla Rice

One reason I look forward to winters is for Usirikai (Amla, Nellikai, or Indian Gooseberry). I love the tangy taste of Usirikai and look forward to a whole of delicacies such as Usiri Avakaya, Usirikaya Pachadi, Usirikai Pappu, and of course, Usirikai Pulihora (Usirikaya Annam).

Pulihora is a classic Andhra rice dish that is most commonly made with tamarind (as Chintapandu Pulihora). However, you can make it with any tangy ingredient like lemon juice, unripe mangoes, or Gongura.

Do try my recipes for Chintapandu Pulihora (Tamarind Rice), Mammidikaya Pulihora (Raw Mango Rice), Nimmakaya Pulihora (Lemon Rice), and Gongura Pulihora.

This recipe uses tangy Usirikaya (Indian Gooseberry, called Amla in Hindi and Nellikai in Tamil). Apart from the fact that Usirikaya is delicious, it is also laden with Vitamin C and anti-oxidants, which deliver a range of health benefits including the ever-popular weight loss. 🙂

I make Usirikaya Pulihora often in winter when Amla is plentiful and serve it with just some vadiyalu or appadalu on the side.

How to Make Usirikaya Pulihora | Nellikai Sadam | Andhra Style Amla Rice

 

Usirikaya Pulihora | Usirikaya Annam | Nellikai Sadam | Andhra Style Amla Rice
Usirikaya Pulihora | Nellikai Sadam | Andhra Style Amla Rice
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Usirikaya Pulihora | Nellikai Sadam | Andhra Style Amla Rice is a tangy one pot meal made in winters. It is a variation of
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
Usirikaya Pulihora | Usirikaya Annam | Nellikai Sadam | Andhra Style Amla Rice
Usirikaya Pulihora | Nellikai Sadam | Andhra Style Amla Rice
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Print Recipe
Usirikaya Pulihora | Nellikai Sadam | Andhra Style Amla Rice is a tangy one pot meal made in winters. It is a variation of
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
Servings: People
Instructions
Cooking the Rice
  1. Wash the rice well under running water till the water runs clear.
  2. Add 3.5 cups water.
  3. Pressure cook for 3 whistles.
  4. Let the cooker cool.
  5. Spread the hot rice into a plate.
  6. Set aside the rice to cool.
Preparing the Usirikaya | Amla
  1. Wash and dry the usirikaya.
  2. Using a sharp knife, cut into small pieces.
  3. Discard the seeds.
  4. Set aside.
Making the Usirikaya Pulihora | Nellikai Sadam
  1. Over medium flame, heat 1 tsp oil.
  2. Add the fenugreek seeds and stir-fry till they change colour.
  3. Add the Usirikaya pieces and saute for 2-3 minutes.
  4. Turn off the flame and let the usirikaya cool a bit.
  5. Grind the usirikaya and fenugreek into a coarse paste.
  6. Set aside.
  7. Heat 3 tsp oil.
  8. Add the mustard seeds and wait till they splutter.
  9. Add the udad dal and chana dal.
  10. Stir-fry till the dals are light brown. Be careful, as the dals will fry further with the peanuts.
  11. Add the peanuts and stir-fry for 1-2 minutes.
  12. Add the split red chillies.
  13. Stir-fry for a few seconds.
  14. Add the turmeric and curry leaves.
  15. Mix well.
  16. Add the coarsely ground usirikaya paste.
  17. Stir-fry for 3-5 minutes till the raw smell of the Usirikaya disappears.
  18. Turn off the heat.
  19. Add salt and mix well.
  20. Add the rice and mix with a light hand.
  21. Let the Usirikaya Pulihora | Nellikai Sadam rest for at least 10 minutes.
  22. Serve with Papad (appadalu) on the side.
Recipe Notes
  • You can omit the fenugreek seeds if you do not like the slight bitter taste they impart.
  • Be sure to cook the ground Usirikaya a bit, otherwise you taste the raw Usirikaya.
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Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe

Bajra or Pearl Millet is a very popular in Western India; especially in Maharashtra, Rajasthan, and Gujarat. Bajra is known for its heat generating properties and so is often eaten in winter. While I make Bajra Roti (Bhajra Bhakri) often, I made Bajrichi Khichdi | Bajra Khichdi for the first time this week.

I made a very simple, mildly spiced version of the Bajra Khichdi. It tasted just like Ven Pongal but because I used the Bajra as is without grinding the texture was a tad grainy and chewy (i liked this). I ate it with some Kadhi and Rasam, though you could enjoy it by itself or with some pickle on the side.

Millets are quite popular in many parts of India. This past year, I have been trying to incorporate more millets into my diet and so far have succeeded in cooking with Sama/Samai/Varai (Little Millet) and Kuthiraivalli/Odalu (Barnyard Millet).

Do try my recipes for Varyache Tandul | Samo Rice, Varai Pulav | Upma with Sama, and Kuthiravali Pongal | Odalu Gatte Pongali.

Bajra Khichdi
Bajra Khichdi

How to Make Bajrichi Khichdi | Bajra Khichdi

 

Bajrichi Khichdi | Bajra Khichdi
Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe
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Bajra (Pearl Millet) is known for its heat generating properties and so is eaten in Winter. Bajra Khichdi | Bajrichi Khichdi is a delicious, mildly spiced and nutritious dish made with Bajra and Moong Dal.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Bajrichi Khichdi | Bajra Khichdi
Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe
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Print Recipe
Bajra (Pearl Millet) is known for its heat generating properties and so is eaten in Winter. Bajra Khichdi | Bajrichi Khichdi is a delicious, mildly spiced and nutritious dish made with Bajra and Moong Dal.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Ingredients
Servings: People
Instructions
Soaking the Bajra
  1. Wash and soak the Bajra in 2 cups water for at least 8 hours.
  2. Drain the water and set aside the soaked Bajra.
Soaking the Moong Dal
  1. If possible, soak the Moong Dal for 1 hour. This is an optional step. The Moong will cook even if you do not soak it but will need more time.
  2. Drain the water and set aside the Moong Dal.
Making the Bajrichi Khichdi | Bajra Khichdi
  1. In a pressure cooker or kadai, heat the ghee.
  2. Add the cumin seeds and wait till they start to splutter.
  3. Add the hing, turmeric, and slit green chillies.
  4. Stir-fry for a few seconds.
  5. Add the soaked Bajra, Moong Dal, and salt.
  6. Mix well.
  7. Add 3 cups of water.
  8. Pressure cook for 3 whistles or cook covered on an open flame till the Bajra Khichdi is mushy.
  9. Using a heavy ladle, mix well so as to mash the moong dal a bit.
  10. Serve the Bajra Khichdi hot topped with sonme ghee and with some Kadhi, Dahi, Papad or Pickle on the side
Recipe Notes
  • You could crush the soaked bajra or coarse grind it to get a smoother texture.
  • Many people dehusk the soaked bajra but I did not.
  • You can also make a Masala Bajra Khichdi by adding tomatoes, onions, and red chilli powder.
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Bajrichi Khichdi
Bajrichi Khichdi