Thursday, 12 September 2019

Aloo methi/ Dry potato fenugreek leaves subzi/ Aloo menthya soppu palya

Are you a kind of person, always on toes and looking for some healthy but quick to make recipes? Here is one such dish, Aloo methi, a dry palya.. You can make it with minimal ingredients in half an hour if you keep fenugreek leaves cleaned and ready. This stir fry is flavorful with slight bitterness of fenugreek/ menthe soppu. It can be served as side dish for chapathi/ rice to make your meal healthy and nutritionally rice. Including leafy vegetables in regular diet is always proved to be best to supply multiple nutrients such as vitamins, calcium, iron, dietary fiber…

Aloo methi

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3
Fenugreek leaves – 1-2 bunch (about 2 cups tightly packed)
Potatoes – 4 (medium)
Salt – to taste
Chilli powder – ½ tsp or Slit green chillis – 1-2
Garam masala powder – ¼ tsp (optional)
Oil – 2 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Dry red chilli – 1
Garlic – 5-6 cloves

  • Wash potatoes and cook in a pressure cooker with water for 3-4 whistles. Keep aside & let the pressure to be released.
  • Meanwhile, clean fenugreek leaves by removing root & hard stems. Wash well with running water. Chop roughly and keep aside.
  • When cooker is done, remove the potato skin and dice/ cut potatoes into desired shape and size.
  • Now heat a pan, add oil, mustard seeds, cumin, peeled & crushed garlic and minced dry red chilli.
  • On spluttering, add slit green chilli (if using) and add chopped leaves and fry until cooked & raw smell goes off.
  • Add salt, red chilli powder, garam masala powder and cut potato pieces. Mix everything well and heat for couple of minutes.
  • Garnish with chopped coriander if you like.
  • Serves warm palya with chapathi or rice.
Dry potato fenugreek leaves subzi


  • I always make less spiced side dishes & you can adjust according to your taste.
  • You can replace fenugreek leaves with other greens such as palak, tender moringa leaves... 
Aloo menthya soppu palya

Monday, 9 September 2019

Vegetable Kootu/ Vegan Cumin flavored coconut vegetable Curry

Onam festival is around the corner!Happy Onam in advance! It is incomplete without Onam Sadhyam/ heavy & satisfying meal! Generally special dishes in the meal have the hint of coconut & Banana (raw/ ripe) in various forms. Nendran banana prathamam/ payasa, nendran chips are the must have items. ‘Avial’, other curries accompany rice. Today I am posting recipe of kootu/ curry resembles avail & majjige huli, but without buttermilk/ curds. The best vegetables suitable for this curry are tindora/ ivy gourd and Malabar cucumber/ sambhar cucumber.
This is very easy to make with minimum ingredients, which goes great with rice.  This recipe was initially introduced to me by my friend Soumya Bhat who helped me in coming up with 'Ritucharya post'. Thanks Soumya!

Vegetable Kootu

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Vegetable of choice (Ivy gourd/ Sambhar cucumber/ Snake gourd…) – 2 cups (diced/ cut into desired shape)
Freshly grated coconut – ½ cup
Cumin seeds – 1 tsp
Black Pepper – 8-10, adjust to required spice level
Salt – to taste
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Dry red chilli - 1
Curry leaves – 1 sprig

  • Wash vegetable and cut as you like.
  • Cook it with water and salt.
  • Meanwhile, grate coconut. Take it in a mixer jar, add cumin & pepper. Grind to get smooth paste.
  • Add the coconut paste to the cooked vegetable when vegetable is done.
  • Bring to boil. Switch off the heat.
  • Prepare a seasoning of coconut oil, mustard, minced red chilli and curry leaves. Add to the curry/ kootu.
  • Serve hot kootu with steamed rice and little coconut oil on top if needed.

  • Curry will be mildly spiced with the ingredients mentioned here. You can increase the pepper quantity if you need spicier.
  • Avial reciep is similar with mixed vegetables with added green chillis while grinding coconut. At the end, little buttermilk/ curds should be added
  • This kootu tastes similar like avial.
Vegan Cumin flavoured coconut vegetable Curry

Saturday, 7 September 2019

Palak Soup/ palak shorba/ Spinach Soup

It is the season of festivals. Heavy meals & over eating makes us to look for healthy, light dishes. Here is a simple yet quite filling green creamy soup recipe which is not very new. Palak shorba or palak soup is a healthy & creamy soup which is originally from Punjab. This soup is commonly made and enjoyed by many. Spinach or palak is a healthy leafy vegetable which is loved by many and found in Indian markets.  Here is the recipe of how to make this delicious soup with earthy flavor of spinach and creamy texture with added milk.

Palak Soup/ palak shorba/ Spinach Soup

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 3-4
Palak/ spinach leaves – 2-3 cups tightly packed
Milk – 1 cup
Cream – 2 tbsp (optional), fresh collected on top of boiled milk
Salt – to taste
Pepper powder – ¼ tsp, adjust to taste
Garlic cloves – 6-8, peeled & finely sliced
Fresh mint leaves – 2 tbsp, chopped (optional)
Ginger – ½ tsp, grated (optional)
Ghee/ oil – 1 tsp
Corn flour - 1 tsp (optional)
Few ice cubes - optional

  • Clean palak/ spinach removing root & mud if any and wash well with running water. Stem is fine to have.
  • Drain water completely and take the leaves in a vessel with little water (1/4 cup). Boil it covered with a lid. Switch off the heat on boiling.
  • Adding ice cubes immediately helps in retaining color. I have not added it here. Allow cooling.
  • When Spinach is cooled, take it in a blender/ mixer jar along with mint leaves & ginger (if using), and blend well to get smooth puree. Soup will taste good even without mint & ginger.
  • Now, transfer this palak puree to a vessel (You can strain/ sieve to collect only liquid, whereas I don't prefer) . Add salt and pepper powder. Boil well. Add Milk, milk cream, mix and bring to boil. Adjust the consistency by adding water as required. If you need thick soup, then dissolve 1 tsp corn flour in water, add to boiling soup and boil for 1-2 minutes more. Switch off the heat.
  • Meanwhile, peel off garlic, discard the skin. Mince/ chop garlic very fine.
  • In a separate pan (tadka pan) take garlic and ghee/ oil. Fry until garlic turn brown. Add this to soup. Serve hot soup with toast/ bread/ rusk or plain.
Spinach Soup

  • You can make this soup bit spicy adding 1-2 green chillis while blending palak. I avoid green chillis as much as possible and not added while making this soup.
  • Salt & pepper can be adjusted to your liking.
  • Mint & ginger are also optional.
  • Optionally you can add lemon juice while boiling the soup, I have not used!
Palak Soup