Seemebadanekayi Sippe Tambuli | Chayote Peel Tambuli | ಸೀಮೆ ಬದನೆಕಾಯಿ ಸಿಪ್ಪೆ ತಂಬುಳಿ

Yet another Tambuli recipe. This time with Chayote Squash Peel or Seemebadanekayi Sippe.

I love recipes like this where we use skins/Peels of certain vegetables. The Peels are said to have nutrients as well. Also, a great way to not contribute to wet waste :)

HOW TO MAKE SEEMEBADANEKAYI SIPPE TAMBULI

You Will Need:

Peels of 2 or 3 Chayote Squash
1.5 cups Curds
3 tablespoon grated Coconut
1.2 teaspoon Jeera/Cumin Seeds
10-12 Black Peppercorns
Salt as per taste
1 teaspoon Ghee

To Temper

1 teaspoon Ghee

1/2 teaspoon Mustard Seeds

2 Broken Dry Red Chilies

3-4 Curry Leaves

How To:

In a small pan, heat Ghee & on low flame, fry the peels along with 1 Green Chilli for a minute.

Add Cumin & Black Peppercorns & continue frying for another minute until the cumin is fragrant & the peels turn a bit soft. Transfer it into the Mixie Jar

Add 1/4 cup of grated coconut, & adding a little bit of Yogurt, grind into a smooth paste adding

Transfer into a bowl, add salt & the remaining Curds & whisk

Temper with mustard seeds, Dry Red Chilies & Curry Leaves

Serve with Hot steamed Rice

Seemebadanekayi Sippe Tambuli | Chayote Peel Tambuli

Yield: 4

Author: Deepthi Shankar

Ingredients

You Will Need:
Peels of 2 or 3 Chayote Squash
5 cups Curds
3 tablespoon grated Coconut
2 teaspoon Jeera/Cumin Seeds
12 Black Peppercorns
Salt as per taste
1 teaspoon Ghee
To Temper
1 teaspoon Ghee
1/2 teaspoon Mustard Seeds
2 Broken Dry Red Chilies
4 Curry Leaves

Instructions

In a small pan, heat Ghee & on low flame, fry the peels along with 1 Green Chilli for a minute.
Add Cumin & Black Peppercorns & continue frying for another minute until the cumin is fragrant & the peels turn a bit soft. Transfer it into the Mixie Jar
Add 1/4 cup of grated coconut, & adding a little bit of Yogurt, grind into a smooth paste adding
Transfer into a bowl, add salt & the remaining Curds & whisk
Temper with mustard seeds, Dry Red Chilies & Curry Leaves
Serve with Hot steamed Rice

Did you make this recipe?

Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

Created using The Recipes Generator

No comments

, by Deepthi Shankar

Breakfast Dishes

Fermented Ragi Dosa | Ragi Dosae | ರಾಗಿ ದೋಸೆ

Even before Millets became a health fad across the nation, and gained popularity, Ragi/Finger Millet has been a staple across many regions in Karnataka. Ragi or Nachni is a nutrition powerhouse. It's Low Glycemic Index & Gluten Free nature makes it a perfect substitute for wheat or Rice in certain dishes.

The easiest way to include Ragi in your everyday diet is to incorporate them in Idly/Dosa Batter. You could make Ragi Roti/Talipeeth too. They taste good

Many people dislike Ragi though, but I've always loved this wonder grain. I got used to eating Ragi very early on all thanks to my Grandpa whose lunch is a ball of Ragi Mudde (Finger Millet Dumpling) & Sambhar, every single day.

Another Ragi staple at my house is this Fermented version of Dosa. My dad is allergic to Ragi so this would be our breakfast on days when my dad travelled outside on work & I, my Mom & my Grandfather would relish this

It is the same as making regular dosa, just that Rice gets replaced with Ragi. The taste & texture are excellent. They taste much better than the Instant version of Ragi Dosae

Off late, I am trying to get my Son & the husband eat more of Ragi, So this version of Dosae gets made at home often. Kedar likes Ragi, just like I do & he enjoys eating a small serving of Ragi Mudde

MAKES ABOUT 25-28 DOSAS

YOU WILL NEED:

1 cup Urad Dal
1 cup of Rice - I used Sona Masuri. You can use Idli Rice as well
3 cups Ragi Flour
1 teaspoon Methi Seeds
2 handfuls of Thick Poha
1 tablespoon Moong Dal - Optional
1 tablespoon Chana Dal - Optional
1 tablespoon Toor Dal - Optional

SOAK LENTILS & RICE:

In a large bowl, Add Urad Dal, Rice, Methi Seeds & Poha, Moong Dal, Chana Dal & Toor Dal & wash under several changes of water until the water runs clear.

Soak in 3 cups of water & set aside for 5-6 hours or overnight

GRIND:

Using a colander, separate water & the soaked mixture. Reserve the excess liquid & use it for grinding as it aids in fermentation

Grind using a wet grinder or a mixie. I use an Indian Mixie & grind in small batches.

Grind to a smooth paste. Sieve Ragi flour into the mixture & give it a good mix with hand so that no lumps are formed. Add salt, give it another mix. Cover & set aside to allow it to ferment

FERMENTATION:

Depending on where you live, it takes anywhere between 8-20 hours for the batter to ferment. I usually soak the lentils overnight & grind early in the morning & by dinner time, the batter would have fermented well.

In hotter climate, it usually takes 9-10 hours to ferment.

PROCEED TO MAKE DOSAS:

Stir the fermented batter before proceeding to make Dosas. I use a Cast Iron Griddle to make dosas. You can use nonstick too. Heat the pan, hover your palm over the pan to check if it has heated up. You should feel the heat. Drizzle some water on the pan & it should sizzle & evaporate.

Take a ladle of batter & pour in the centre of the pan & with the back of the ladle, spread the batter in circular motion until it is spread evenly into a round disc. Drizzle 1/4 teaspoon oil on the edges of the dosa. Cook on medium heat.

Once, the dosa gets cooked, flip & cook on the other side for 20 seconds. Fold the dosa into half & transfer onto a plate & serve with coconut chutney/Tomato Chutney/Peanut Chutney or Chutney Pudi & ghee

NOTE:

I have added 1 tablespoon each of Toor Dal, Moong Dal & Chana Dal so that the dosas turn out nice & crisp. But if you don't want to. you can skip it. It adds a great texture, though