In our household, One of the best remedies if one is under the weather with cold/flu has been this Menasina Saaru | Pepper Rasam. Its also called Haalu Menasina Saaru |  ಹಾಲು ಮೆಣಸಿನ ಸಾರು because it has milk in it  

A slight variation of this recipe is also a part of  Bananthana (Post Partum Care) in Kannada homes. I will get to that recipe later 

How To Make Haalu Menasina Saaru

Serves 4 

You Will Need:

• 2 teaspoon Urad Dal
• 1 teaspoon Cumin seeds/Jeera
• 1 teaspoon Whole black Pepper
• 2 tablespoon fresh grated coconut 
• 1.5 cups water 
• 2 cups milk
• Salt

A No Coconut Creamy Peanut Chutney made with Roasted Peanuts, Onion & Tomatoes

I was always under the impression that Chutneys without Coconut are not very tasty but this No Coconut Peanut Chutney sort of changed my opinion

This is super creamy with roasted peanuts, onion & tomatoes. It tastes delicious with Dosas, Idlis, Akki Rotti 

You Will Need:

• 1 cup Peanuts 
• A small piece of Tamarind-  Soaked  
• Salt

A quick Zucchini & Roasted Peanut Chutney to go with Dosa & Idlis. 

This is one of the first few recipes that I learnt from my Mother-In-Law.  I knew Doddapatre Tambuli but Capsicum Tambuli was very new to me. 

If you haven't tried this one, do give it a try. This is one of our family favorites & tastes great with Rice & Saaru/Rasam 

HOW TO MAKE CAPSICUM TAMBULI

Serves 4-5

You Will Need:

• 2 Medium Sized Green Capsicum - Diced
• 2 tablespoons of Oil
• 1 or 2 Green Chillies 
• 2 Cups Yogurt 
• Salt 

How To Make Cabbage & Kabuli Chana Palya 

You Will Need:

• 1 small head of cabbage - Shredded
• 1/4 cup Kabuli Chana - Soaked for at least 5 hours 
• 1/4 cup grated coconut - fresh/frozen
• Salt as per taste 

HOW TO PRESSURE COOK CABBAGE

PRESSURE COOK SOAKED CHANA 

MAKE PALYA

An Easy recipe that I'd been meaning to share for a long time .. The difference between Sasive or Mosaru Sasive & Mosaru Bajji is the addition of Mustard Seeds while grinding the Coconut Paste 

The Addition of Mustard seeds while grinding gives it a subtly Pungent & wonderful flavor 

You Will Need:

• 1 Bunch Amaranth Greens | Dantina Soppu 
• 2-3 Cups of Yogurt
• Salt as per Taste 

Knol Khol | Kohlrabi | ನವಿಲು ಕೋಸು | Ganth Gobi is quite an underrated vegetable in my opinion. It tastes great in Sambar | Huli ..  We add it to Saagu & Bisi Bele Bath as well. 

I made a quick  Raita | Mosaru Bajji using Knol Khol that goes really well as a side with Anna - Saaru & can be paired with Palav as well, especially with you want to give the regular Onion-Tomato Raita a break 

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NAVILKOS MOSARU BAJJI | KNOL KHOL RAITA | ನವಿಲು ಕೋಸು ಮೊಸರು ಬಜ್ಜಿ

Yield: 4

Author: Deepthi Shankar

Prep time: 2 MinCook time: 5 MinTotal time: 7 Min

Ingredients

• 1 large or 2 medium sized Knol Khol/Kohlrabi - Peeled & Grated
• 2 Cups Yogurt
• 1/4 Cup Grated Coconut
• 2 Green Chilies
• 1 teaspoon Ghee
• Salt As per taste
• To Temper:
• 1 teaspoon Ghee
• 1/4 teaspoon Mustard Seeds
• 2 Broken Dry Red Chilies
• 5 Curry Leaves

Instructions

1. Heat a teaspoon of Ghee in a pan, Add 2 slit Green Chilies & once blistered, fish them out.
2. In the same pan, add grated Kohlrabi & sauté for a couple of minutes until slightly cooked & is no longer raw. Decant into a bowl
3. In a mixie jar/blender, grind together Grated Coconut, Green Chilies, Some Salt & a dash of water into a smooth Paste
4. Mix this into the cooked Kohlrabi, Add Yogurt, Add some salt if needed & mix well
5. Heat Ghee & temper with mustard seeds, Dry Red Chilies & Curry Leaves. Pour the tempering over the Raita& mix
6. Serve as a side dish along with Rice & Saaru or even Pulao

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Bengaluru's Famous Darshini Style Sambar Made With Onions, Tomatoes & a Hint of Jaggery 

I have always always been an 'Idli Sambar Dippu' fan since childhood & most darshinis in Bangalore serve excellent Sambar in my opinion. 

If you are a fan of Namma Bengaluru style 'Idli Sambar Dippu' you are going to love this recipe 

Also, The Recipe for Soft & Fluffy Karnataka Style Idlis can be found Here 

HOW TO MAKE DARSHINI STYLE SAMBAR 

Recipe Source: My Amma 

Serves 5-6

 You Will Need:

• 1/4 Cup Toor Dal 
• 2 Large Tomatoes - Finely Chopped
• 1 large Onion - Chopped 
• 1/4 Teaspoon Turmeric Powder
• A small Piece of Tamarind 
• 2 small lumps of Jaggery 
• Salt 

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Bengaluru Darshini Style Sambar

Yield: 5-6

Author: Deepthi Shankar

Ingredients

• 1/4 Cup Toor Dal
• 2 Large Tomatoes - Finely Chopped
• 1 large Onion - Chopped
• 1/4 Teaspoon Turmeric Powder
• A small Piece of Tamarind
• 2 small lumps of Jaggery
• Salt
• Spices Needed:
• 1/4 Cup Coconut
• 10 Byadgi Red Chilies
• 5 tablespoons of Coriander Seeds
• 2 small sticks of Cinnamon
• 7 Cloves
• 1 teaspoon Cumin Seeds/Jeera
• To Temper:
• 1 tablespoon Cooking Oil
• 2 Broken Dry Red Chilies
• A generous Pinch of Asafoetida/Hing
• A Sprig Of Curry Leaves

Instructions

1. Pressure Cook Toor Dal with chopped Tomatoes & Turmeric Powder
2. In a Pan, add a teaspoon of oil & Roast Byadgi Chilies, Coriander seeds, Cinnamon, Cloves & Cumin seeds
3. Transfer into a mixe jar, along with grated coconut & Tamarind & grind into a smooth paste adding a little water
4. In a pan, heat oil, splutter mustard seeds add Asafoetida, curry leaves & onions. Sauté for 2-3 minutes until the onions turn soft
5. Add the cooked dal, ground paste & some salt
6. Add 3-4 cups of water, Jaggery & mix well.
7. On medium flame, bring it to a boil. Check for Salt & Jaggery. Add more if needed. Simmer for another 2-3 minutes.
8. Turn off the heat & serve Darshini Style Sambar with Idli/Dose
9. NOTE:
10. Cinnamon & Cloves are 2 Star Ingredients in this recipe which gives it that distinct taste. Do Not Skip Adding them

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Paddu is also known as Appe, Guliyappa, Paniyaram, Kuzhi Paniyaram in the South of India, But we've always referred to it as Gundapongalu at home. 

If You have Dosae Batter, making Paddu or Gundapongalu is fairly easy. All you need is a Paddu Pan

A fun variation to the regular Paddus is the addition of Dill Leaves or Sabsige Soppu in Kannada. Dill Leaves has a very distinct & dominant flavor & I love the flavor it adds to the Paddus 

HOW TO MAKE DILL LEAVES PADDU | SABSIGE SOPPINA PADDU 

Makes 35 Paddus 

 You Will Need:

• Dosa Batter (See Recipe Here)
• 1/3 Cup Chiroti Rava (Fine Semolina)
• 1 small bunch of Dill Leaves/Sabsige Soppu
• 1 small Onion - finely chopped
•  4-5 Green Chillies 0- Very finely chopped
• A small knob of Ginger - peeled & grated
• A handful of chopped Coriander - Optional 
• Salt 
• Oil 

NOTES:

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Dill Leaves Paddu | Sabsige Soppina Paddu

Yield: 365 Paddus

Author: Deepthi Shankar

Ingredients

• Dosa Batter (See Recipe Here)
• 1/3 Cup Chiroti Rava (Fine Semolina)
• 1 small bunch of Dill Leaves/Sabsige Soppu
• 1 small Onion - finely chopped
• 4-5 Green Chillies 0- Very finely chopped
• A small knob of Ginger - peeled & grated
• A handful of chopped Coriander - Optional
• Salt
• Oil

Recipe For Dosa/Dosae Batter

• 3 cups Rice (See Notes)
• 1 cup Urad Dal - I used Gota Urad Dal
• 1 tsp Methi/Fenugreek Seeds
• 2 handfuls of Flattened Rice/Poha - The Thick Variety Only
• 2 tsp Moong Dal - Optional
• Salt as per Taste
• Oil to Make Dosas

• In a colander, measure out everything except Salt & oil & clean under running water until water runs clear
• Soak in a wide bowl with enough water & Urad Dal Swells up upon soaking. Soak for 4-6 hours
• Do Not discard the water used for soaking as it aids in fermentation
• Use a wet grinder or a mixer to grind into a smooth batter. I use a mixer & grind the batter in 3 batches, adding little water at a time
• Pour the batter into a large vessel, Add Salt & mix with your hands, cover & set aside in a warm place. It should take anywhere between 8-18 hours to ferment depending on the weather.
• Once the batter is well fermented & you are ready to make dosas, Stir the batter a couple of times.

Instructions

How To Make Paddus

1. In a bowl, add Dosa Batter, Chiroti Rava, finely chopped onion. Dill Leaves, Green Chilies, Ginger, Coriander leaves & some salt to taste. Mix well & set aside for 10 minutes
2. Heat a Paddu Maker, Grease it with Oil. When warm enough, pour a tablespoon of batter, ( it should fill only about 3/4th ) into each holes. Add a few drops of oil on the sides of each Paddu
3. Cover with a lid & cook on low-medium flame.
4. After a couple of minutes, Open the lid & with the help of a wooden skewer, flip the Paddus, Cover & cook for one minute more
5. Again, with the help of the wooden skewer, take the paddus out of the pan & Serve How with Peanut Chutney
6. Repeat the Process with the rest of the batter
7. While you can serve them with any chutney, Peanut Chutney tastes best with Paddus
8. NOTES:
9. Adding Chiroti Rava (Fine Semolina) makes it very crisp on the outside
10. Always cook the Paddus on Low-medium heat, this ensures that the insides get cooked as well

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Yet another Tambuli recipe. This time with Chayote Squash Peel or Seemebadanekayi Sippe.

I love recipes like this where we use skins/Peels of certain vegetables. The Peels are said to have nutrients as well. Also, a great way to not contribute to wet waste :)

HOW TO MAKE SEEMEBADANEKAYI SIPPE TAMBULI

You Will Need:

• Peels of 2 or 3 Chayote Squash 
• 1.5 cups Curds 
• 3 tablespoon grated Coconut
• 1.2 teaspoon Jeera/Cumin Seeds
• 10-12 Black Peppercorns
• Salt as per taste
• 1 teaspoon Ghee

1 teaspoon Ghee
1/2 teaspoon Mustard Seeds
2 Broken Dry Red Chilies
3-4 Curry Leaves 

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Seemebadanekayi Sippe Tambuli | Chayote Peel Tambuli

Yield: 4

Author: Deepthi Shankar

Ingredients

• You Will Need:
• Peels of 2 or 3 Chayote Squash
• 5 cups Curds
• 3 tablespoon grated Coconut
• 2 teaspoon Jeera/Cumin Seeds
• 12 Black Peppercorns
• Salt as per taste
• 1 teaspoon Ghee
• To Temper
• 1 teaspoon Ghee
• 1/2 teaspoon Mustard Seeds
• 2 Broken Dry Red Chilies
• 4 Curry Leaves

Instructions

1. In a small pan, heat Ghee & on low flame, fry the peels along with 1 Green Chilli for a minute.
2. Add Cumin & Black Peppercorns & continue frying for another minute until the cumin is fragrant & the peels turn a bit soft. Transfer it into the Mixie Jar
3. Add 1/4 cup of grated coconut, & adding a little bit of Yogurt, grind into a smooth paste adding
4. Transfer into a bowl, add salt & the remaining Curds & whisk
5. Temper with mustard seeds, Dry Red Chilies & Curry Leaves
6. Serve with Hot steamed Rice

Did you make this recipe?

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