DAALI THOY AND SOREKAI BOLU KODHEL FROM MANGALORE

After those two delicious and creamy Swiss dishes today I am here with typical South Indian recipes from one of the most beautiful place in South India Yes Mangalore. I like Mangalorean cuisine because it is almost like our Andhra cuisine, tangy spicy but only difference between these two cuisines is, in Mangalorean cuisine they use coconut oil for seasoning in Andhra cuisine we use ground nut or sun flower oil and in Andhra cuisine we use a very less coconut. Coming to the recipe here I am with simple Mangalore thali which include s a simple Dali thoy simple dal with coconut oil seasoning and Bolu Huli or Bolu Kodhel which is plain spicy vegetable curry/soup with Vaighanache upkari brinjal stir fried with spicy curry powder, which is almost like our Vankaya podi kura and we enjoyed the thali. And here I go with the recipes………….

DAALI THOY:---
This recipe I have adopted from Shilpa s Aayi's Recipes and here are the Ingredients for this delicious, simple Daali Thoy
Toor dal --- 1 cup
Green chilies – 3
Ginger – 1 inch piece
Turmeric --- 1 pinch
Coriander leaves – 1 tab sp (optional)
Mustard seeds – 1/4 tea sp
Asafetida – 1 pinch
Curry leaves --- 10 no.
Salt to taste
Coconut oil --- 2 tea sp (you can use any other oil but coconut oil gives a special aroma to this daal)

1. Cook dal with turmeric, green chills and finely chopped ginger and cook till dal become soft.
2. Then add salt to taste and finely chopped coriander leaves and remove from the heat.
3. Now heat coconut oil in a pan and add mustard seeds and let them popup then add curry leaves, red chilies and then Asafetida fry for a sec. and add this seasoning to the daal mix well
4. Serve hot with rice and ghee.
SOREKAI BOLU KODHEL:---
And the second recipe is SOREKAI BOLU KODHEL: A simple curry with vegetables (as per Sia s recipe here I used Bottle gourd) and I picked up this recipe from Sia s Monsoon Spice.
Bottle gourd --- 1& 1/2 cup 1 inch pieces
Rasam or sambar powder --- 1/2 tab sp
Jaggery -- 1/4 tab sp
Tamarind --- 1 inch pieces 2 no.
Green chilies – 2no.
Coriander leaves --- 1 tab sp finely chopped
Coconut oil ---- 1 tabs or 1/2 and 1/2 ghee and oil
Mustard seeds --- 1/2 tea sp
Dry red chili --- 1 no.
Asafetida – 1 big pinch
Curry leaves --- 10 no.
Garlic cloves --- 3 no. sliced

1. Soak tamarind in water and extract juice with1 cup of water and add 2 more cups of water to this tamarind juice and leave a side.
2. Cook bottle gourd pieces with salt to taste, turmeric, jaggery, tamarind water, cook till they are half cooked.
3. Now add Rasam or Sambar powder and slit green chilies and adjust the seasoning and water as per your taste (here I added 1 cup water to the gravy) and cook in a medium flame for 10 more min. s. or cook till water reduced to 2/3 rd and bottle gourd pieces are well cooked.
4. Now heat oil in a pan add slice garlic and mustard seeds, broken red chilies, curry leaves and asafetida fry till mustard seeds popup then add this seasoning to KODHEL mix well and remove from the heat, cover with a lid and leave a side for 10 min. then serve.
5. Serve hot with hot rice and papad


THIS DELICIOUS MANGALOREAN THALI IS ON THE WAY TO RCI - UDUPI & MANGALOREAN CUISINE AT SIA S MONSOON SPICE EVENT BY LAKSHMI OF VEGGIE CUISINE