Roasted Eggplant Raita / Badanekayi mosaru gojju

Today , I will share with you a recipe that can be served  in two ways. First, as a "Roasted Eggplant Raita" which can be served as a side with spicy rice dishes. The same recipe can be modified a little to be served as "Gojju". Gojju is a dish that primarily belongs to the cuisine of Karnataka. Badanekayi or Eggplant gojju can be eaten with plain rice with some coconut oil drizzled on the top:) The only difference between the raita and gojju is that we will use more yogurt for raita (for a more liquidy consistency). Also when it comes to "gojju" , we will use sour yogurt to add the necessary tang. You can see the pics of the gojju at the end of the post.

Snake gourd core chutney

Some time back, I had shared a recipe of Snake gourd curry in my blog. I had mentioned then that the core could still be used in another recipe. We will be using the core to make a delicious chutney. Snake gourd core chutney tastes perfect eaten with rice with some coconut oil drizzled on top. You can also serve it with idli or dosas.

Snake guard curry

I have always said, my mom is my cooking guru. Growing up, I was fortunate to eat such amazing food prepared by mom. The best part about my mum's cooking is that it is very simple, minimal ingredients yet so delicious ..food that makes you feel so good. Today, I will share with you a delicious Snake guard curry that I learnt to make from my mom. This curry is sweet, a little spicy , oozing with flavors from coconut and cumin seeds. I have used cashews to act as the thickening agent but you can replace it by semolina / suji /rava.

Tamarind Gojju /Hunase gojju

Tamarind gojju is a delicious thick gravy prepared from tamarind pulp, jaggery and spices. It is popularly served with Khara Pongal / Ven Pongal / Huggi. Although Tamarind gojju is such a simple preparation, it adds ton of flavors to the creamy Pongal.

Palak Sambar / Spinach-lentil Curry

Palak Sambar or Spinach curry is delicious sambar that pairs well with rice. This is a very simple recipe oozing with flavor. I prepare this sambar atleast once a week and is favorite dish for everyone in my family. This spinach and lentil curry is beautiful flavored with the spices from sambar powder.

Cantaloupe seed rasam

Today, I will be sharing a rasam / soup recipe prepared from the seeds of a Cantaloupe. Yes, you heard it right..we make this rasam from the seeds of cantaloupe:)In this recipe, we wont be using any lentils. This is a very light rasam which you can drink it as is or eat with rice. This rasam can be made gluten free by skipping asafoetida/hing.

Tomato Onion Saasmi (Tomato Onions in a mustard-coconut gravy)

The word "Saasmi" or "Saasve" means mustard seeds. Tomato Onion Saasmi is a curry with cooked tomatoes and onion in a mustard-coconut gravy. This curry is served with rice and usually eaten before the main entree "Sambar" . The saasmi recipes that I have shared earlier are fruit based (Mango Saasmi and Pineapple Saasmi) and have a sweet touch to them. Tomato - Onion Saasmi is savory and spicy in taste. In mango and pineapple saasmi recipes, I used dry red chillies while in this recipe, I have used green chillies.

Pineapple Saasmi

Today, I will be sharing with you all a delicious spicy, sweet and a little tangy dish prepared from Pineapples,"PINEAPPLE  SAASMI " . This dish belongs to the UDUPI cuisine. Saasmi means mustard in "Tullu" (a language spoken in the south canara region of the Indian state of Karnataka). The sweetness from the pineapple marries well with the spiciness of the red chillies. The mustard give a unique flavor to the dish while tamarind gives the necessary tang.

Ripe mango gojju / Maavinahannina Gojju

"Gojju" is a preparation that is popularly prepared in Karnataka (southern Indian state). It is traditionally served with hot rice . Today, I will be sharing a recipe of  Ripe mango gojju or Maavina Hannina Gojju. It is prepared commonly in Udupi (south kanara region of Karnataka) .It's a simple recipe that can be prepared in no time. Ideally, this recipe works well with almost ripe and slightly sour mangoes. If the mangoes are not sour, you can bring the sour element by adding little dry mango powder or amchur. This sweet, tangy and slightly spicy gojju tastes well with rice as well as chapatti.