No-cook summer green tomato curry

On days that I miss home, I need to get me an immediate fix of nostalgia – a taste of mom’s typical dishes. This is one of those…as soon as as I grind mustard seeds and coconut..the fragrance takes me home…

you have to try this extremely simple yet very tasty green tomato sasive..
Tomato sasive


recipe serves 2


Raw/green tomatoes – 4 medium
Onions – 2 medium
Mustard seeds – 1teaspoon
Coconut – 1/2 cup (grated or coarsely ground)
Red chillies – 2
Curd – 1 cup (should not be sour curd)
Salt – to taste


1. Dry grind mustard seeds first.
2. Add coconut and red chillies and grind further coarsely (instead of water, use some of the curd to grind)
3. In a bowl, put together finely chopped onions and green tomatoes, add the above mix and salt.
4. Mix and add more curd to enhance consistency to that of a gravy

Temper with mustard seeds, udad dal, curry leaves in oil


This goes very well with spicy rice pulav, ragi rotis, steamed white rice



radish hasi-beesi palya (sabzi)

hasi beesi palyaYou have never had radish like this…it is a supreme example of how a not-so-loved vegetable can become the star of your menu!

our cooking originates from a South Indian town called Udupi.
Most recipes tend to be sweetened with some jaggery. However sweetness is entirely optional..;)

Hasi-beesi literally refers to ingredients ground raw.

Here goes..

Recipe serves 2


Radish – 4 medium sliced round (like potatoes for chips)
Onion – 2 large sliced long
Salt – to taste

To grind:
Coconut – 1/4th cup
Onion – 2 large
Coriander seeds – 2 table spoons
Red chillies – 4-6
Tamarind- the size of a small lemon

To temper:
Udad dal – 1 teaspoon
Mustard seeds – 1/4th teaspoon
Red chillies – few
Curry leaves – handful

1. Grind the above ingredients to a course paste. With fresh coconut  you may not need any water. If required, add very little.
2. Start cooking with tempering udad dal, mustard seeds,red chillies, curry leaves in oil.
3. Add sliced onion, fry unhook lightly brown
4. Add radish, fry lightly and cook covered for about 5minutes. Its best to cook it lightly till the radish is still crunchy.
5. Add ground mix and salt
6. Adding jaggery at this point is optional.
7. Cover and cook a little longer tossing the preparation a couple of times.


I bet you would be eager to try some by now…:-)