Vegetarian

Brinjal Curry

Brinjal Curry

Rendition: We all love baingan ka bartha, its of course a favorite to many! What if we add a twist to it with our universal karapudi! The Karapudi exemplifies the aroma and the spices elevating the entire dish to another level! Hence telling goodbye to your conventional brinjal curries! This goes well with roti, rice and dosa! A must try!

YIELD

Serves 3-4 people

 

INGREDIENTS

• SpiceKansh ‘Karapudi’ [VIP]

• Round Brinjal – 400 gm [5-6 medium sized]

• 5 tablespoons of grated coconut

• 7-8 cloves of garlic

• 1 inch of ginger

• 2 half inch length of cinnamon

• 4 cloves

• 1 tablespoon of roasted channa

• 2 large onions [chopped]

• 1 tomato

• Coriander [handful]

• 500 ml of water

• Salt

Cooking Method : Pressure Cooker/Pan (Medium Flame)

PREPARATION

Step 1: MAKING THE PASTE : Add the grated coconut + ginger + garlic + 1 chopped onion + chopped tomato + roasted channa + cinnamon + clove + coriander + 1 and a half tablespoons of SpiceKansh ‘Karapudi’ and grind it all to make a fine paste.

Step 2: To a pressure cooker/pan, add in the oil + 1 chopped onionand fry for about 30 seconds.

Step 3: Cut the brinjal into 4 quaters and cook it for 2-3 minutes.

Step 4: Add in the paste from before and season with salt. Cook it for another 5 mins (until the oil is visible throughout the mix)

Step 5: Add in the water and cook it for another 6-7 minutes. (For pressure cooker: Cook it for 1 whistle count)

Step 6: Nothing else!!! Just eat and be mesmerized…..

NOTE: Goes well with either roti or curd-rice/ plain-rice

Dry Vegetable Sabji

Dry Vegetable Sabji

Rendition: Wanna make a quick recipe for your veggies? Here’s a good one. This yummy dish is easy to make, super healthy and is pleasing to the tongue! This dish also acts as a yummy starter or something spicy to have along with your traditional dal. This dish will leave you happy, healthy and wanting more. It goes well with roti, rice and dosa.

YIELD

Serves 3-4 people

INGREDIENTS

• SpiceKansh ‘Karapudi’ [VIP]

• Vegetable(s) of choice – 500 gm (eg. Potato, okra, beans, etc.)

• 2 large onions (finely chopped)

• 1 teaspoon of mustard seeds

• 1 tomato (chopped)

• 10-12 curry leaves

• 2 pinches of asafoetida

• 5-6 garlic cloves [freshly smashed]

• Coriander leaves for garnish

• Salt

Cooking Method : Kadai/Pan (Medium Flame)

PREPARATION

Step 1: Add 2 tablespoons of oil to a pan/kadia and bring it up to heat. Add in the mustard seeds + asafoetida + curry leaves + onion +  garlic and fry for a minute.

Step 2: Add in the tomatoes alongside youyr choice of vegetabl(s) and cook it for 5 minutes.

Step 3: Add 1 tablespoon of SpiceKansh ‘Karapudi’ and salt to taste. Close it up with a lid and cook for another 2 minutes.

Step 4: Let it rest for 2 minutes. Garnish the mix with coriander and take in the simplicity of your meal.

NOTE: Best eaten with roti. The dish can also be eaten as an accompaniment with curd-rice.

 

Bele Sambar

Classic Dal (Bele) Sambar

Rendition: The Dal (bele) Sambar is the staple dish of Kannadigas. This divine sambar goes well with rice, roti, idli, dosa, and so much more. It can be eaten for any meal of the day and never lets you down. The dish is truly close to Kannadigas as it embodies the epitome of our 'Karapudi'; and as legend says it, bele sambar was the very first dish created using 'Karapudi'.

YIELD

Serves 3-4 people

INGREDIENTS

• SpiceKansh ‘Karapudi’ [VIP]

• 1 cup of toor dal (approx. 150 gm)

• 2 large tomatoes (chopped)

• 1 large onion (chopped)

• 10-12 curry leaves

• 1 teaspoon mustard seeds

• 1 pinch of asafoetida

• 2 dry red chilli

• Any vegetable such as potato, turnip, radish, etc. [Optional]

• Coriander leaves for garnish

• 500 ml of water

• Salt

Cooking Method: Pressure Cooker (Medium Flame)

PREPARATION

Step 1: In a pressure cooker, add 2 tablespoons of oil or ghee. Bring the temperature up and add in the mustard seeds, asafoetida, dry red chilli, curry leaves, chopped onions and fry for about 1 minute.

Step 2: Add the chopped tomatoes and fry for another minute.

Step 3: Add 1 and a half tablespoons (approx. 25-30 gm) of SpiceKansh ‘Karapudi’and fry for another minute.

Step 4: Add your choice of vegetables. [Optional]

Step 5: Add the toor dal along with the water.

Step 6: Garnish the pot with coriander leaves and add salt to taste.

Step 7: Close the lid and leave it to cook for 3 whistles.

Step 8: Voila!! The dish is now ready to be savoured.

NOTE: Best accompanied with pickles, papads, fritters or any dry side dish. Additional ghee can be added to the rice or sambar itslef to make it richer and exquisite.

 

 

Soppu Sambar

Leafy Vegetable (Soppu) Sambar

Rendition: Finding new ways to get those greens and veggies in your tummy? Well here’s a yummy solution! The leafy vegetable sambar is the best way binge on yummy food without feeling guilty. It is another favourite among the Kannadigas and goes by the moniker ‘Soppu’ Sambar. It’s healthy and tasty and super guilt free. This spicy combination goes well with rice, chapattis, ragi balls or just enjoy it like stew! 

YIELD

Serves 3-4 people

INGREDIENTS

Cooking Method :

PREPARATION