Banana Moong Curry

20170818_165429.jpgThis traditional Manglorean gravy goes well with rice and any fried dish.  Its a regular fare at most households and best complimented during the rains. It makes an wholesome curry with vegetables in it and can be pre-planned and made for two days. Raw banana a healthy alternative to potatoes and moong to take care of your protein intake. A good combination of iron and proteins.

Serves 3-4

1 raw banana (cut in pieces)
½ cup brown/ green moong (soaked for 3-4 hours)
For gravy
½ coconut
1 tsp peanuts (optional)
½ medium onion
½ tsp jeera
1 tsp coriander seeds
½ tsp turmeric (to be added in the gravy later not while grinding)

For tempering
1 tsp mustard
Few curry leaves
5-6 bedgi chillies
A pinch of hing

1. Fry all the ingredients in a little oil till light brown in colour.
2. Grind all the ingredients with little water
3. Pressure cook the raw cut banana and moong on moderate flame and close just before the whistle is out.
4. Transfer the steamed banana and moong into a vessel and add the thick masala, turmeric check the thickness of the gravy and add masala water if required.
5. Let it cook for 5-10 minutes
6. Take a small tempering vessel add oil, mustard, curry leaves and hing. Once the mustard splutters add over the gravy.
7. Serve with rice.


  1. Usually the gravy does not need peanuts but I had made a mixture of peanuts and coconut just added it and it tasted as good and added bulk to the gravy.

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Paneer Methi Curry (Opos Method)

20170815_135955.jpgThis low calorie option of Paneer and Methi make a very unique combination, well usually kasuri methi is used but the unusual combination of a few fresh methi leaves is nothing like it in the cold weather.

Paneer is a good option of calcium and good for your bones.  Methi is rich in follic acid good for skin and hair too.  You can use methi more frequently in different combinations.

Paneer Methi Curry (Opos Method)
Ingredients (Serves 4)
200 gms paneer
2 tomatoes (ground)
1 small onion
1 tsp corriander seeds (pounded)
Whole garam masala (4 cloves, 1 pc cinnamon, 1 tej patta)
1 cup water
1/2 cup milk
1 tsp chilli powder
1/2 tsp garam masala powder
1 tsp ginger garlic paste
2-3 sprigs of methi leaves
A small piece of jaggery (optional)
1 tsp butter
1 tbsp oil

1. In a cooker take butter + oil; add the whole garam masala, pounded corriander seeds and let the flavours release into the oil.
2. Add onion and ground tomatoes and fry for 5-10 minutes
3. Add all the powders, mix well, add paneer, methi leaves, jaggery, water, milk and close the cooker lid.
4. On moderate flame steam and just close the gas before the whistle.
5. Serve with pulav/rotis.

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Sambar (Opos Method)

Make this simple sambar in the Opos Method

1 cup tur dal
2-3 sambar onions (small variety)
1 medium tomato
A small piece of jaggery
1 small piece of tamarind
1 tablespoon sambhar powder
1 tsp chilli powder
Salt to taste

For tempering
1/2 tsp mustard seeds
A pinch of asafoetida
Oil – 1 tsp


1. Take a cooker and add all the ingredients alongwith water (1 cm above the level of dal) and cook on high upto 3 whistles.
2. In a small tempering vessel add oil, then mustard seeds, asafoetida, when the mustard tempers add to the Sambar.

1. You can soak the dal for 10 minutes prior to cooking.

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Idli Sambar (Dip)

Idli SambarDip Idli Sambar or Tub Idli Sambar makes a very healthy breakfast.  It is very common these days in most Mangalorean households too. A wholesome breakfast, full of carbs, protein and fibre to ensure you stay full till your lunch time.  I like this lip smacking breakfast with a generous amount of sambar, keeps me satiated to the fullest.

Serves 4-5 people
Makes – 21 idlis

2 and 3/4 cups idli rawa
1 cup udad dal (whole without husk)

1. Soak the udad dal for 5-6 hours in water (1 inch above the dal)
2. Grind the udad dal to a fine texture with water.
3. In the meanwhile, roast the idli rawa on moderate heat till very hot (do not brown) and close the heat.
4. Add some water and let the rawa fluff up. Drain the water either by placing the sooji in a clean cloth or squeezing the sooji in both your hands.
5. Mix well with the urad dal batter and a little salt and let it ferment overnight. Check the batter, it should fall off from the spoon.
6. In the morning first heat the idli container with water and then grease some idli vessels or idli stand if you have and pour the batter in them.
7. Let it steam on moderate high for 5 minutes. After 5 minutes increase the flame to high. Check with a knife if cooked.
8. Serve with sambar/ chutney.

You can find recipe of  sambar here

1. Take care while pouring water into the hot sooji it starts bubbling.
2. You can soak for 3-4 hours too in the evening.
3. Preheat the idli container with water so that it cooks and fluffs up faster.
4. The batter should be of pouring consistency and should fall off from the spoon not completely though. This check ensures the right consistency of batter.

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