Catholic style Malabar spinach and black eyed Peas curry

Lunch served with mangalore catholic style curry Basale Kajipu

Malabar spinach and black eyed Peas (Lobia/ chawli) curry…

I usually make Malabar spinach curry using our household konkani recipes and never tried anything else…

I came across this catholic preparation from a friend and immediately gave it a try as it was time to pluck my home grown Malabar spinach 😅

This curry best paired with boiled rice or steamed rice or also can be served with dosa’s or chapati

I enjoyed this with rice and papad 👌

How to make this ⤵️

INGREDIENTS

•1 bunch malabar spinach with stalks
•3/4 cup Lobia (soaked overnight and pressure cook till soft)
Salt
Water

▶️ For making Masala

•3 short red chilles
•2 long red chilles
•1/4 tsp mustard seeds
•1/2 tsp cumin seeds
•1 tsp coriander seeds
•5 pepper corns
•1 small onion
•3 flakes Garlic (with skin)
•1 cup grated coconut
•Small piece of tamarind

▶️Tempering

•2 tbsp Oil
•6 flakes crushed garlic

➡️ Dry roast the spices including onion garlic and coconut one after the other, cool and  grind it to smooth paste (dry roast on low heat don’t burn)

➡️ Boil malabar spinach stalks and leaves and boil well till stalks are cooked add cooked lobia, ground masala and water as req, give a good boil, add salt as to taste

➡️ Simmer for 5 minutes and switch off flame

➡️ Finally add tempering of oil and crushed garlic , close lid and let it sit for 10 min

➡️ Enjoy this with rice or also can be paired with dosa or chapatis

NOTES

This ground masala can be used with lots of other variations like sprouted green gram and potato, black Chana and yam, malabar spinach and prawns, Madras cucumber and Lobia any mentioned combo curry can be prepared

 

Instant Idiyappam or Shevai or String hoppers

Traditional preparation of idiappam is very tedious and a long process and kids don’t like it much so i have literally stopped making it at home but I and my hubby love and enjoy this dish very much 😋 I drool when I come across it or see when anyone post it in food sites😀

These days it’s very rare that anyone makes it home due to work involved, even a rare sight in hotels or restaurants where they used to serve earlier 🤔

Here I am with a recipe which is easy and an instant way to make it 😋 ….

I came across this recipe from a friend of mine where Idiyappam is prepared with leftover rice. Yes u heard it correct idiyappam with cooked rice.. Tastes great and can be enjoyed anytime anyday 😍

There is no proper measurement here in the recipe, the rice flour added here depends on the stickiness of cooked rice paste, Once u get a dough then done✔️

I enjoyed this with coconut Jaggery milk the combo is heavenly 😋… you can enjoy this with stew , chicken curry or with pickle or Sambhar to

Recipe

1 cup Soft cooked rice (red or Sona masoori)

Rice flour (as req)

1 tbsp Salt

Oil

METHOD

Grind leftover rice (soft cooked rice is preferred) without adding water to a fine paste, add rice flour and salt as required add a tbsp of oil

Knead it to a smooth and a firm dough.

The dough should not stick to your hands.

Grease chakuli maker use fine Shev plate and fill it with dough and press this in portions on greased idli plates or on a greased thali

Steam cook for 5 minutes or till done .

And here is your jhatpat and tasty Idiyappamready in minutes.

Recipe for Coconut Jaggery milk

1 cup Coconut grated

Jaggery as per sweetness

A pinch salt

3 pods cardamom

Grind everything using 1 cup water and take it’s extract using strainer, again add this to mixer and grind with 1/2 cup more water and blend and take out its milk now sweet coconut milk is ready to enjoy

 

Murugan Style chutney or Tomato chutney without coconut

Murugan Style Tomato chutney

This chutney is famous in Tamilnadu which is served with famous Murugan idli

Recipe is as follows

INGREDIENTS

•1 tbsp Urd dal
•1 tbsp Chana dal
•5 flakes Garlic peeled
•Small piece ginger
•3 green chilles
•4-5 dry red chilles
•2 chopped tomatoes
•Asafoetida
•Salt
•Small piece tamarind
•2 bunch coriander leaves chopped (I used 1 bunch so the variation in chutney colour, red is more dominating)
•1 tbsp oil

For seasoning
•Oil
•Mustard
•Urad dal
•Curry leaves

METHOD

▪︎Heat pan add oil add urad dal, chanadal fry awhile till they slitly change in their colour add garlic, ginger, green chilles and red chilles fry well add tomatoes, salt fry till tomatoes turn soft and mushy add tamarind and coriander leaves fry till they wilt
▪︎Cool and grind coarse using little water, this chutney is served thick in consistency (I have ground to fine as per our preference)
▪︎And give seasoning with above ingredients mentioned
▪︎ this goes well with dosa or idli

•Here I served Chutney with soft Kushboo Idli for recipe check my previous post

#muruganidlichutney #kushbooidli #recipefortheday #breakfastseries #homecooked #chutneyrecipe #nococonutchutney #tomatochutney

 

Soft Kushboo Idli and Murugan chutney

#homemadeishappiness
These idlis are very soft, spongy and white in colour..its very famous in Tamilnadu, they prepare this using wet cotton cloths inside the moulds which yield bigger idli (I have used our regular method) idlis turn really soft and spongy doesn’t stick to mould, the recipe is quite different from our regular idli recipe and even the texture of idli is different… this idli taste similar to that of yeast idli or what we call sannas (catholic style idli)

Recipe is as follows

INGREDIENTS
▪︎1 cup whole urad dal (black gram)
▪︎3 cups idli rice
▪︎1 cup Dosa rice
▪︎1/2 cup thick poha (flattened rice)
▪︎1/2 cup sabudana (Tapioca pearls)
▪︎ salt as per taste

METHOD

•Wash and Soak Urad dal for 4 hours
•Wash and soak rice, sabudana & poha for 4 hrs
•Now using wet grinder grind urad dal for atleast 20 min until fluffy using 1/2 -3/4 cup water as needed remove this batter to container
•Now in same grinder add rice mixture and grind to fine rava consistency, remove to urad dal batter container
•Add salt and give good mix
•close lid and let the batter ferment for 8 hrs
• the batter will rise after good fermentation
• Heat steamer and make idli
•Steam cook 15 -20 min
•Kushboo idli will be ready to enjoy

I enjoy idli with yummy Murugan Style chutney, the recipe which I will be sharing in my next post
until then happy cooking