Thursday, 11 May 2017

Dhoodhi puli koddel (Sweet pumpkin curry)

Serving size : Serves 2 people


1 cup sweet pumkin, diced into large size cubes
1 cup shredded coconut
1 teaspoon coriander seeds
1 teaspoon urad dal
1 teaspoon chanadal
half teaspoon sesame seeds
3 byadagi red chillies
2 teaspoons tamarind pulp(more if you want the curry to be more tangy)
2 teaspoons jaggery powder
2 pinch hing
half teaspoon turmeric
1 green chilli(Skip if you dont want a spicy curry)
1 teaspoon oil(for sauteing the spices)
Salt to taste

For seasoning:
1 teaspoon Mustard seeds
1 dry red chilli
1 twig of karipatta(around 5-6 leaves)
1 teaspoon oil


Step1: Heat a round bottom pan. Add 1 and 1/2 cup water. To this add sweet pumkin cubes, turmeric and salt to taste. You can optionally add 1 green chilli which is partially slit to add extra spiciness to the dish. Boil this until sweet pumpkin is 90% cooked.

Step2: Heat a tadka pan or a seasoning pan. Add 1 teaspoon oil. Add coriander seeds. Fry until you can smell its aroma(do not burn it!!), add urad dal and chana dal. fry until urad dal turns golden. Add sesame seeds, hing and redchillies. fry everything together. Keep in mind not to burn it (fry them on medium flame). Turn off the heat and keep aside.

Step3: In a mixer grinder, add shredded coconut, roasted spices from step2, tamarind, jaggery. Grind into semicoarse but not very smooth paste. Add water as required so as to grind to this consistency.

Step4: Add the paste made in step3 to the boiled sweet pumpkins from step1. Mix well, turn the heat to medium and boil for 10 mins with lid closed(this enables the pumpkin to absorb spices). Switch off the heat and keep aside.

Serve with cooked rice or chapathi.

Batate Humman

Serving Size: Serves 2 people


1 cup potatoes, peeled and cut into medium sized cubes
1 cup fresh grated coconut
2 byadagi red chillies(more if you want the curry to be spicy)
1 inch of tamarind
4 cashewnuts(gives great taste to the curry)
1 teaspoon oil
A pinch of hing
Salt  to taste


Step1: Heat a round bottom pan and add 1 1/2 cups of water. Add a pinch of turmeric and salt to taste Now add peeled and cut potatoes to this. Close the pan with a lid and boil until potatoes are 90% cooked. Once boiled , close the heat and keep aside.

Step2: Heat a small tadka pan. Add 1 teaspoon oil. Add redchillies and fry for a minute . The red chillies will start leaving aroma . At this point add hing. Close the heat and keep aside to cool .

Step3: Make the curry paste by adding grated coconut, tamarind, fried redchillies, hing and  cashewnuts to mixer grinder. Make a smooth paste.

Step4: Add this ground mixture to the boiled potatoes and turn on the heat. Add water if the mixture is too thick. Do not add too much water because it will dilute the taste of curry.  Boil for 10 mins on medium to low flame. Once done, switch off the heat and keep it aside.

Batate humman is ready to serve with rice or chapathi