Wednesday, November 18, 2015

Karnataka Style Rasam


Tamarind juice: 1cup
Tomato puree: 1 cup
Pappu/Dal water:
Green chillis: 4
Turmeric: 1/2tsp
Sugar/Bellam: little for taste
Salt: As needed

For Powder:
Garlic cloves: 4
Pepper corns: 7
Dhaniya: 1tsp
Jeera: 1tsp

For tadka/Popu:
Oil/Ghee: 1tsp
Mustard Seeds: 1tsp
Red Chillis: 2
Curry Leaves: 10
Hing: pinch

For garnishing:
Coriander : few cut leaves
Shredded Coconut: 2tsp


  • Take some water in a bowl and boil it. 
  • While boiling add the slit green chillis, turmeric, salt, tamarind juice, tomato juice, sugar and let it boil for a few mins.
  • While boiling add the dal water if you have any. (this step is optional only if you have any pappu neelu/dal water).
  • Meanwhile make a powder of the above mentioned powder ingredients either in a grinder or just crush it in a hand mortar and pestle for better taste.
  • Add this powder into the boiling rasam and let it boil for 2mins.
  • Heat another small pan aside and add ghee/oil along with all tadka items. Add this popu to the rasam and switch off the flame. 
  • Serve it hot with rice or can take it as a soup.

Keera Capsicum Curry


Keera - 1
Capsicum - 1
Onion - 1/2 medium
Green Chillis - 4
Turmeric- pinch
GGP/ Ginger Garlic Paste - 2tsp
Besan - 2tsp
Oil or Ghee  - 3-4 tsp
Mustard seeds - 1tsp
Jeera - 1tsp
Curd- 1cup
Salt to taste


  • Heat 2tsp oil in a pan and add mustard seeds and jeera. Once they are spluttering add the onions, green chillis, Salt and turmeric and fry for a few mins.
  • Now add GGP and fry for 2 mins.
  • Add cut keera and capsicum and keep the lid and cook for 10 mins.
  • Some water oozes out from it and let it cook.
  • Add little water and curd to the curry and mix well.
  • Meanwhile in another pan add remaining oil and add the besan and fry till the aroma comes out.
  • Take the lid and once it is done, add the fried besan mix and mix well and there should not be any lumps in the curry.
  • Adjust the consistency by adding little water if needed.
  • Serve it hot with rice or chapati.

Ginger Chicken Curry


Chicken - 2 pounds with skin
Ghee or Oil -
Onions - 1 finely chopped
Curd- 1 1/2cup (beat it)
Ginger - 2inch piece, chopped into slices

For powder:
Dhaniya - 2tsp
Shahi Jeera - 1tsp
Jeera- 1tsp
Badam - 10
Cinnamon Stick - 1big
Red Chillis - 10
Rock Salt - as per taste


  • Dry roast all the powder ingredients and let it cool.
  • Once cool make a powder and add it to the chicken, mix well and marinate it for 3-4 hrs preferably.
  • Now heat ghee/oil in the pan and add onions and fry for 4-5 mins golden brown.
  • Now add the marinated chicken into it and mix well.
  • Once all the masala is coated to the chicken pieces add the curd and mix well.
  • Keep the lid and cook it for 5mins and remove the lid. Water comes out from it and let it evaporate  without lid. 

  • Add sliced ginger on top and once a thick gravy is formed switch off the flame.
  • Serve it with chapati or rice.


  1. This curry goes well only chicken with skin.
  2. For added taste make this curry with ghee/butter.
  3. You can substitute badam with cashews. 
  4. No chilli powder should be added. The masala powder made give the spiciness to the curry. 

Gutti Vankaya Curry with Gasagasalu/Poppy Seeds

Guthi Vankai with Gasagasa paste


Black Vankayalu/Brinjal - 8 small size preferably - make slits + shape and keep them in water
Poppy seeds/ Gasagasalu - 3tbsp
Groundnut - 12
Oil - 2tbsp
Onion - 1 small
Mustard seeds - 1tsp
Jeera- 1tsp
Tamarind - small lemon size juice squeezed
Bellam - small piece for taste, (optional)
Chilli powder - 2tsp
Turmeric - pinch
Dhaniya powder - 1tsp
Jeera Powder - 1tsp
GGP/Ginger GArlic Paste - 2tsp
Salt to taste

For Gasagasa Paste:

  • Dry roast poppy seeds and ground nuts in a pan separately
  • Firstly add poppy seeds in a blender and make it a powder and then add the groundnut into it and make it a fine paste, keep aside.


  • Heat oil in a pan and drop the slit whole brinjal and fry them on all sides till they turn the color to brown/black and keep aside.
  • In the same pan add the remaining oil, add mustard seeds, jeera, and onions, fry for a few mins and then add GGP, chilli powder, turmeric, dhaniya, jeera powder, and fry for 3 mins.
  • Take tamarind juice in two cups of water and add to the above mix. When it is starting to boil add the gasagasa paste and mix well for 4-5 mins.
  • Adjust the salt and chilli powder as per taste. Drop the fried brinjal/vankayalu into it and keep the lid.
  • Cook it for around 25-30mins till the gravy turns into thick gravy or as per consistency needed. 
  • Serve it with rice or chapatis.


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