S for Snack and Sambar! ಹುರಿಗಾಳು ಮತ್ತು ಸಾರು

ಹುರಿಗಾಳು/Hurigalu is a delicious munching snack of Mysore/Karnataka. It is a low calorie and absolutely healthy snack which can be addictive. Spicy hurigalu with a cup of coffee, a good book to read is a good combo for timepass. Translated to English Hurigalu means roasted beans. Now does that sound delicious? To me yes! Traditionally it is made in large oven or what we called Bhatti in Kannada.

Hurigalu constitues green bean (ಹೆಸರುಕಾಳು), black eyed peas/red chori(ಅಲಸ೦ದೆ), horsegram (ಹುರುಳಿಕಾಳು), peanuts (ಶೇ೦ಗ), chickpeas(ಕಡಲೆಕಾಳು), soyabean etc. Soaked beans are stirfried in traditional oven. Because I love this snack I have a shortcut taught by mom to make them anytime. Beans sambar/saaru is equally delicious and healthy too. Since most of you know to make sambhar, let me share the recipe to make hurigalu. Its raining in Singapore and it made a perfect evening snack for us yesterday.

To make hurigalu you need the following :

Green beans , black eyed peas, horsegram, chickpeas, or your choice of beans - 1 cup

red chilli powder and salt mixed together with a drop of oil.

Procedure :

1.Soak the beans for 4-5 hrs in water.

2.Strain water from the beans and wipe them with a dry towel.

3. Heat a thick bottomed pan (I used cooker pan) on low-medium heat.

4. When the pan is sufficiantly hot, add a fistfull of beans and fry them till beans start crackling. When they stop dancing on the pan it indicates that beans are done. Remove them and pour into a large plate. Repeat the process with rest of the beans.

5. You can microwave peanuts in btw to hasten the process.

6. Fold in the chilli powder with the hot beans. Add a drop of oil which helps the chilli powder to stick to the beans. Enjoy them when beans are at room temp. When hot they tend to be bit soft.

Note: You can even make them using chickpeas only! Heard from SPICEOFLIFE her mom makes this during holi.

You can store them in a airtight container when they are at room temperature. Enjoy Hurigalu!

Wheat Flour Dosa and beans Sambar/Saaru My dinner

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Stirfried Alternanthera sessilis/ Honagone Soppu - Palya

After a long time I happened to find this green leafy veggie at Mustafa. It has a distinct aromatic flavor when cooked and is a veggie with bunch of medicinal properties. For all those bloggers who come from different parts of India & world here are the names in their local languages:

Kannada:Hongagone Soppu, Konkani: Koypa, Tamil: Ponnangani Kerai, Telugu: Ponnangantikura, Malayalam: Ponnankannikkira, Hindi:Garundi, rest of the world is commonly known as sessile joyweed or dwarf copperleaf.

Few of the medicinal properties of Honagone Soppu are :
1. Stems and leaves are used for eye ailments 2. Shoots with other ingrediants used to restore virility 3. Decoction is taken with little salt to check vomiting in blood 4. Stirfried with a little pepper and salt and eaten helps to reduce weight
It is under investigation from Taiwan scientists for its hepatoprotective (Liver Protection) properties. It is also a easy to grow plant. I just planted a few stems with roots and my pot is now full of this green leafy veggie!

Homegrown Honagone Soppu

Honagone Soppu stirfried with herbs and spices is a joy to eat with hot rice or chapathi or any indian bread. The aroma of these leaves blended with spices is very inviting. It is a very 'simple to do' recipe and takes about 8-10 mins of cooking time provided you have the leaves separated out of the stem. Separate the leaves at your leisure time (while watching TV etc) and store in a plastic bag.

Ingrediants :

Leaves of Hongone Soppu : 3 big cups (Wash and Cut)

Cooked Lentils : 2 tbsp (optional, tastes good if u add)

Green Chillies : 4 (slit vertically)

Onion: 1 medium size (diced to cubes of 1/2")

Garlic: 1 pod (minced)

pepper: 1/2 tsp

Sambhar Powder/Srilankan curry powder : 1tbsp

turmeric: a pinch

Oil: 1tbsp

Tadka/Tampering Ingrediants:

Mustard & urad dhal

Heat oil in a wide pan, add mustard. When mustard stops crackling, add urad dhal fry till it turns brown followed by garlic, fry till garlic turns brown and then add green chillies; Onion follows, and then is the turn of pepper& turmeric to go in. When onions turn transcluscent add finely chopped greens, mix and cover cook for 3-4 mins till the leaves get cooked. Once the leaves are cooked add sambhar powder and mix, add cooked lentils. Simmer on low heat for about a min or two and remove the pan from stove and let it cool. Keep the pan covered with a lid. Serve after 3 mins. This will allow the flavors to mix well with soppu/leaves. Serve hot with rice or chapathi.

This is my entry for Earth food event conducted by Meeta of What's for Lunch Honey

Now answering Meeta's question 'what action are you taking that helps the earth' I would like to say I have planted atleast 4 plants where ever we have lived. Both hubby and me are plant lovers and we have a beautiful balcony garden in Singapore. We are proud owners of Hibiscus, Jasmine, Tumbe, Tulsi, Shanku hoovu(pardon me dont know their english names), etc.,

Recipes that I tried from other blogs........

All recipes that I have been trying from fellow bloggers turned out to be a hit at home. I love you all for sharing those lovely recipes. Though I dont have pics to display them here I loved all the recipes I tried.


1. Mushroom and Capsicum on Toast by RAAGA
2. Tzadziki from BurekaBoy
3. Peas and Cauliflower Palya from Sia
4. Pineapples infused in Orange n Lemon Juice an inspiration from Sig of Live to Eat
5. Temple Style Tamarind Rice by Usha of Samayal Ulagam
6. Rava-Coconut Burfi from Vee of Past Present and Me
7. Home made Soy Milk from Indira of Mahanandi

I have another set of recipes on my list which I am planning to try and this time I will surely take photos to upload them. The first on list is Bhakarwadis from Ashaji's blog.