Category Archives: Side Dish

Ginger Chutney ( Hasi Shunti Chutney)

IMG_2261Here comes yet another tangy and spicy side dish made from Ginger. Normally, Ginger is used as an aromatic spice in cooking in order to give special flavour to the food. Where as I am using it as main ingredient in this recipe. Hasi shunti is a kannada word (Karnataka, India) used for Ginger and chutney is a spicy condiment made of vegetables with other spices. Ginger is one of the most popular root herb used in cooking and it is the healthiest spice among all spices. Ginger is loaded with nutrients that have powerful benefits for the body and brain, it has a very powerful anti-inflammatory and antioxidant properties as well. I learnt this recipe from my aunt, when I tasted it, I loved it. I made little bit changes so that beginners can try this recipe and succeed 🙂 You can serve it with roti, chapati, rice and you can use it as bread spread as well. You will be happy to know that it consumes very less time and you can store it for months. One thing I wanted to share with you that the taste of a dish depends upon when we add natural flavouring agents like ginger during cooking process. If we add it in the beginning, it will give a subtler flavour while add it at the end, it will give a more pungent taste. You can take it as a cooking tip or …..my experience. Let’s see how to prepare the tangy and spicy Ginger chutney.   Continue reading →

Chavali Kayi Huli ( Gori Kayi Sambar / Cluster Beans and lentil Stew )

IMG_2266Yet another chavali kayi dish comes here. Cluster beans is popularly known as “Chavali kayi” and Sambar as “Huli” in Northern part of Karnataka (India). These are Kannada words (Kaarnataka). Basically, it is a lentil based veg stew, here we are using cluster beans as vegetable. This dish is served as side dish with main course like rice, roti and chapati. Cluster beans has it’s own taste and flavour which we don’t find in any other vegetable. This vegetable contains a variety of health benefits which are useful to the whole body. This one is the best vegetable you can ever have if you cook it in a right way by preserving all it’s nutrients. You can really make a tasty and healthy dish with cluster beans. While you are buying the cluster beans, make sure that the beans are not too hard, they should be soft and tender. Make sure that the beans should not have any dark or black spots on it, it shows that they are not fresh enough to buy. If you are using canned one then you need to  ensure that the container should be airtight and sealed. This dish is quite easy to prepare and it is full of nutritions. Let’s see how to prepare tasty and healthy chavali kayi huli.   Continue reading →

Instant Hagala kayi Chips (Instant Bitter gourd Chips)

IMG_2228Are you a bitter gourd lover? Then here comes a hot and spicy recipe made from bitter gourd. This is a spicy, crispy and crunchy tea time snack. Hagala kayi is basically kannada (India) word used for bitter gourd and it is known as Karela in Hindi. You can try this dish once and I am sure, you would love to have it again and again. Variety of dishes can be prepared from bitter gourd, this recipe is one of them. The name of the vegetable itself indicates that it is the most bitter in taste and and at the same time, it has got plenty of health benefits which can be derived by including it in your regular diet. It helps in managing diabetes, immune system and many more. You can serve this dish as side dish in lunch or you can serve it with evening tea or any time you can have it as snacks. You don’t need to spend much time for preparation, you can prepare it instantly. Let’s see how to prepare the crispy and crunchy Hagala kaki chips.   Continue reading →

Cabbage Kosambari (Cabbage Salad)

cabbageHere comes yet another healthy dish. This recipe is very simple, tasty and healthy as well. I learnt from my mom, I modified it and made it easy for beginners. It consumes very less time, you can prepare it instantly without any preparation, hardly it may take 10 minutes. The only preparation is chopping the vegetable. Cabbage is called “Yell Kosu” in Kannada (Karnataka, India) and Kosambari is purely a Kannada word used for traditional Salad where oil seasoning is used, whereas I am using olive oil. This dish can be served as side dish for lunch, dinner or else you can carry it in lunch box. By having it in meals you feel that your stomach is full but not heavy. You can serve this dish with roti, chapati, rice or any other type of rice, it tastes awesome with any type of main course. Cabbage comprises of many healthy nutrients, it is packed with many vitamins, minerals and other nutritions which are proved to be beneficial in keeping good health. It is very low in calories, fibre rich and modified leafy vegetable which I use in my daily diet. Another important thing to be taken care of is picking up good cabbage for salad. It should have more layers and should be little bit light in weight. Let’s see how to prepare healthy and tasty Cabbage Kosambari.   Continue reading →

Heerekayi Sippe Chutney With Kadalibele

Ridge Gourd Peels - Ghosale saali chutneyIf you are thinking of throwing out Heerekayi sippe/Ridge gourd peel/Turai ka chilka, please don’t do that, here is a tasty, hot and tangy chutney from heerekayi sippe. Varieties of chutneys can be prepared with Ridge gourd peel using different ingredients in different styles. Ridge gourd Peel is called heerekayi Sippe in Kannada, Turai ka Chilka in Hindi and by different names in different regions in India. I am preparing this dish using ridge gourd peel and split bengal gram (Kadalibele or Chana dal). You can serve it with rotis, chapatis, parathas, upama and all types of rice. You can use it as bread spread as well. You can prepare another side dish from inner part of ridge gourd which is left over after peeling it off, may be dal or subzi or any other side dish. It will be a wise decision if you use ridge gourd peel in your regular diet as it is rich in fiber, minerals and vitamins. It is an ideal diet for those who are weight conscious. You will be happy to know that a very less quantity of oil is used and no fatty content like nuts are used while preparing this dish. Most importantly, it consumes very less time and easy to prepare, no need to worry about spoiling of the dish and very less number of ingredients. Just cook it and grind it to your requirement of texture of the chutney. Let’s see the preparation of Heerekayi sippe chutney with kadalibele.   Continue reading →

Chavali Kayi Palya with Alasande Kalu (Cluster Beans with Black Eyed Beans Veggie)

picCluster beans are popularly known as Chavali kayi in northern part of Karnataka (India) which is a southern state in India and gavar in hindi and it is known by different names in different regions of our country (India). Cluster beans are grown in rainy season, it is a short term crop. This is the right season to prepare varieties of dishes from cluster beans. Cluster bean is very good source of iron and potassium and at the same time, it has good amount of fiber as well. It will be a wonderful combination if Cluster bean (chavali kayi) is cooked with black eyed beans (alasande kalu/Lobhia). My husband don’t like cluster beans veggie, once I tried to prepare cluster beans with black eyed beans and it came out so tasty that my husband loved it. This dish is very healthy and delicious as well. You can serve it with rice, chapati, roti or any other main course. Except the process of cleaning and cutting of cluster beans, remaining process of cooking this dish is very simple and consumes normal cooking time, you will enjoy it cooking. Let’s see the preparation of chavalikayi palya with alasande kalu.   Continue reading →

Budama kayi Uppinakayi (Dosa kayi Pickle/lemon cucumber Pickle)

BudmakaiBudamakayi or Dosakayi (Indian name) or lemon cucumber is a big spherical cucumber which is very popular in southern part of India. In India, Lemon cucumbers are available during summer season. The mild and pleasant taste is complemented by a cool and crisp texture. It resembles a lemon in appearance, the flavour is little bit sweet and less acidic. Lemon juice or vinegar is to be added to make the pickle little bit sour. It is better to use vinegar which works as preservative for pickles as well. Varieties of dishes can be prepared by using lemon cucumbers, this recipe is one of them. This recipe is a very simple and easy one and more over it consumes very less time and requires very less preparation. The ingredients used in this recipe are commonly available in every kitchen. You can serve it as side dish for breakfast, lunch or dinner. It complements the food with rice, roti, chapati, paratha, upama and all main courses. Let’s see the preparation of hot, tangy and spicy budamakayi uppinakayi.   Continue reading →

Mavinakayi Thokku ( Sweet and Sour Raw Mango Pickle)

Mango slicesI am bringing you one more tasty and spicy side dish. I prepare this dish using raw mangoes and some oil seeds. We, Kannadigas, call raw mango as Mavina Kayi in Kannada (India). In northern part of Karnataka, cultivation of oil seeds is predominant, I think, that is why people of northern Karnataka use more oil seeds in their cooking. Obviously I am one of them. More over, these oil seeds provide natural oil and proteins to the body. We get varieties of mangoes in summer season in India. Varieties of pickles can be prepared from raw mangoes, this dish is one of them. I prepare Mavinakayi thokku (pickle) in summer and preserve it for the whole year, yes you can store it for the whole year. I learnt it from my mother who is expert in preparing pickles. I modified it little bit accordingly. I prefer home made pickles rather than purchasing from market, home made pickles are more healthier and tastier. That is why I made it simple and easy for you. You can prepare and serve it with rotis, chapatis and spread it on sandwich as well. Once I tried it with pizza! because of nonavailability of tomato ketchup in my kitchen, the combination was good, kids enjoyed it. Let’s see the preparation of Mavina kayi thokku (sweet and sour raw mango pickle. Continue reading →

Mavinakayi Gulamba ( Raw Mango Jam/Kachche Aam ka Murabba )

raw mangoYet another mouth watering tangy side dish from green mango. Mavina kayi is a Kannada word used for raw mango or kachche aam. Summer is the only season for mangoes. Lot of dishes can be prepared with fresh raw mangoes. Mangoes can be eaten both raw and ripe. Raw mangoes have a sharp sour taste and is generally green in colour. The raw mangoes have excellent source of Vitamin C, which is beneficial in strengthening immune system and helps in throwing away waste and toxic things from the body. Raw mangoes are also good source of Vitamin B that are beneficial to maintain good health. This may be the reason our ancestors used to prepare this dish in the season and preserve it for the whole year. Yes, it can be preserved for the whole year. You can also substitute it with any other readymade jam. You will be happy to know that it is less time consuming and easy to prepare. I made it easy for you to prepare. Let’s see the preparation of Mavina kayi gulamba.   Continue reading →

Red Chilli Tomato Chutney

tomato red chilliOnce again, one more hot and tangy side dish! This is an another South Indian side dish which is liked by every one. This dish is prepared in all Southern states of India. Flavour and ingredients very from one state to another. Obviously, I am going to tell you Karnataka (India) style of preparing red chilly chutney. This dish is prepared from red tomatoes, red chillies along with some spices and lentils. I am preparing this dish without using onion and garlic. If you want, you can use onion and garlic instead of hing. I tried to make it easy for you. This dish can be served with roti, chapati, paratha, khichadi (Pongal), upma and all most all main course. You can also use it as bread spread and inside spread for masala dosa. Let’s see the preparation of hot and tangy red chilli with red tomato chutney.   Continue reading →