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{NEW #RECIPE ALERT} BasaLe Soppina Koddel - http://www.monsoonspice.com/2017/06/basale-soppina-koddel-udupi-mangalorean.html

A kaleidoscope of images, people and colours flash in my mind as think of one dish that is very close to my heart. It is called BasaLe Soppina Kodhel or Kodhilu or Koddel, a simple coconut based curry of Malabar spinach cooked in a freshly roasted spice paste and tempered with generous amount of garlic fried in coconut oil.

With the gloomy and windy rains, it feels more like cold autumn days than beginning of summer season and this BasaLe Soppina Koddel is perfect thing to cook and serve piping hot with some crispy akki rotti or ragi rotti or with just a bowl of rosematta (Kerala red rice) or white rice with a generous spoonful of desi ghee and a side of papad. It also goes well with some hot chapatti or shavige (rice string hoppers). Did I tempt you enough? If yes head over to blog to check the recipe, food story and more photographs.

#vegan #food #vegetarian #curry
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BasaLe Soppina Koddel - http://www.monsoonspice.com/2017/06/basale-soppina-koddel-udupi-mangalorean.html

A kaleidoscope of images, people and colours flash in my mind as think of one dish that is very close to my heart. It is called BasaLe Soppina Kodhel or Kodhilu or Koddel, a simple coconut based curry of Malabar spinach cooked in a freshly roasted spice paste and tempered with generous amount of garlic fried in coconut oil.

With the gloomy and windy rains, it feels more like cold autumn days than beginning of summer season and this BasaLe Soppina Koddel is perfect thing to cook and serve piping hot with some crispy akki rotti or ragi rotti or with just a bowl of rosematta (Kerala red rice) or white rice with a generous spoonful of desi ghee and a side of papad. It also goes well with some hot chapatti or shavige (rice string hoppers). Did I tempt you enough? If yes head over to blog to check the recipe, food story and more photographs.

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Raw Mango and Bottle Gourd Dal or Khatta Meetha Lauki-Aam Dal ~ http://www.monsoonspice.com/2017/06/raw-mango-and-bottle-gourd-dal-recipe.html

To celebrate the mango season, I made this simple and yet delicious dal. Making dal or Indian lentil soup with raw mangoes is no new concept as it is one of the most loved and celebrated dals during summers when mother nature blesses us with her bounty. Since I had lauki or bottle gourd, and also the fact that I love using them in dal, I added them along with raw mango and the result is creamy, summery Raw Mango and Bottle Gourd Dal or Khatta Meetha Lauki-Aam Dal. The recipe is simple, ingredients not too many and the flavours are amazing. Perfect dish to make this summer and serve it with a bowl of steaming rice topped with some pure desi ghee or just with some puffed rotis smeared with ghee or butter. Oh, a spoonful of pickle or papad takes this dish to another level. I, personally, love to eat it on its own as a bowl of hearty soup.
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Sprouted HuruLi Saaru and Usli (Spicy horse gram sprouts soup and stir fry) - http://www.monsoonspice.com/2017/03/sprouted-huruli-saaru-and-usli-recipe.html

HuruLi Saaru is a very rustic curry made using sprouted horse gram cooked in a spicy coconut gravy and tempered with spices and generous amount of garlic! Usli is a simple stir fry of cooked horse gram sprouts with handful of spices and garnished with freshly grated coconut. It is one of the most flavourful and satisfying dish which tastes amazing when served with rice, dollop of ghee and few papads may be! It is one of those dishes that makes you smile and brings tears to eyes! Recipes that nourished and nurtured my body and soul…
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Lasooni Dal Palak (Garlic flavoured lentil and spinach soup) - http://www.monsoonspice.com/2017/03/lasooni-dal-palak-recipe-quick-and-easy.html

No well-balanced Indian meal is complete without the protein rich lentil dish or dal. Simple tadka dal features most during busy weekdays where a cooked dal is tempered with spices, but combining vegetables with lentils/beans can make any dish a powerhouse of nutrition. Like this bowl of Lassoni Dal Palak is going be one hearty and healthy bowl of goodness that will put a smile on everyone's face when you all sit down for a meal. This recipe of Lasooni Dal Palak or garlicy lentil soup with spinach is one of the best tasting dal recipes ever. The spices used are minimal, making it a nutrition and flavour packed comfort food and that for me is the next best thing to a mother’s hug!
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Sprouted Peas Dal ~ Sprouted green and yellow peas cooked in sweet and sour split pigeon peas lentil gravy

http://www.monsoonspice.com/2013/06/sprouted-peas-dal-recipe-kid-friendly.html

With the help of my trusty old pressure cooker, my best friend in kitchen, I prepared this dal for diner under 30 mins. This Sprouted Peas Dal has mainly sweet and sour flavour with a light touch of spice in it. I have limited the use of spices to bare minimum to keep that earthy taste of dried peas and split pigeon peas. The fresh herbs added give it a very refreshing taste and makes this Sprouted Peas Dal a delight to taste buds. In short it is simply delicious to eat on its own as a hearty and comforting bowl of soup or with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice.
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KaaTu Mavina Hannina Saaru/Gojju ~ Sweet, spicy and tangy wild mango soup/curry from Udupi-Mangalore

http://www.monsoonspice.com/2014/05/kaatu-mavina-hannina-saarugojju-recipe.html

Unlike the popular mangoes from India like Alphanso or Kesar, these tiny wild mangoes are fibrous and are usually quite sour with a hint of sweetness in them. They are mostly used in cooking many delicacies in my hometown and one such delicacy is KaaTu Mavina Hannina Saaru/Gojju.

KaaTu Mavina Hannina Saaru/Gojju is probably one of simplest and easiest recipes as it uses just a handful of ingredients. But don’t go by the simple ingredient list as the taste and flavour of this unique Saaru/Gojju will blow your mind! To make this KaaTu Mavina Hannina Saaru/Gojju, you start by peeling the wild mango peels and then little water is added to the juice is extracted from the green mango peels. Then they are cooked along with a lot of jaggary (unrefined sugar made from sugarcane juice), slit green chillies and salt and finally an aromatic tadka of mustard and curry leaves finishes this whole dish! This KaaTu Mavina Hannina Saaru/Gojju is served with rice and in my case, I like to drink it in a tall glass as a refreshing summer drink! :) Do give this recipe a try if you can get hold of some wild mangoes and it is sure to delight and surprise your taste buds!
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Chettinadu Tomato Kulambu (Spicy tomato curry from Chettinadu region) - http://www.monsoonspice.com/2006/11/tomato-kulambu.html
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