Spinach & Feta Quesadilla, Home Style

Spinach and feta cheese is a match made in heaven! You should totally try out this combination, if you haven’t already.

I recently made Spinach & Feta Quesadillas, and they were such a huge hit at home! The bub loved them to bits, so.. mission accomplished!

Delicious Spinach & Feta Quesadillas, home-style

My Spinach & Feta Quesadillas were super simple, made using very few ingredients, nothing too fancy. Inspired by the Turkish gozleme, these quesadillas were a desi, home-style version that were healthier too. And, oh, they tasted so good! They were not too difficult to put together either.

These Spinach & Feta Quesadillas are great for family lunches and get-togethers, also for after-school snacks. Though these are best had hot, they also work very well also for school and office lunch boxes.

Let me share with you all how to go about making them.

A Note On The Ingredients Used

The filling for these quesadillas is made using fresh spinach (palak) and feta cheese. I also used some onion and garlic for flavour.

I used whole wheat flour to make the outer shell of the quesadillas.

How To Make Spinach & Feta Quesadillas At Home

The detailed proceedure follows.

Ingredients (makes about 10):

For the filling:

1. A medium-sized bunch of spinach, 3 heaped cups when cleaned and chopped

2. 1 medium-sized onion

3. 6-7 cloves of garlic

4. 1/2 tablespoon oil

5. Red chilli powder to taste

6. 75-80 grams feta cheese

For the outer shell:

1. 2 cups whole wheat flour

2. Salt to taste

3. 1 tablespoon oil + more as needed to cook the quesadilla

Method:

Top left: Step 1, Top right and below: Step 2, Bottom right: Step 3, Bottom left: Step 4

1. Start by washing the spinach thoroughly under running water, to remove all traces of dirt from it. Place in a colander and let all the water drain out.

2. While the spinach is draining, get the dough for the quesadillas ready. Take the whole wheat flour in a large mixing bowl and add in salt to taste. Adding water little by little, bind the flour into a soft, pliable dough (similar to the dough you make for parathas). Knead well. When the dough is ready, knead it with a tablespoon of oil and keep it aside, covered, for it to rest.

3. Next, we will do the required prep work for making the quesadilla filling. Peel the onion and chop finely. Peel the garlic cloves and chop them finely too. Keep ready.

4. Chop the washed and drained spinach finely. Keep ready.

Top left and right: Step 6, Below top right: Step 7, Bottom right: Step 8, Bottom left: Step 9

6. Now, we will prepare the filling for the quesadillas. Heat 1/2 tablespoon oil in a pan, and add in the finely chopped onion and garlic. Saute on medium flame for 3-4 minutes or till they are done.

7. At this stage, add in the chopped spinach. Sprinkle a little water, about 3 tablespoons. Cook covered on medium flame for 3-4 minutes or till the spinach starts wilting and getting softer. Stir intermittently, taking care to ensure that the spinach does not burn.

8. Continuing to keep the flame medium, add in the red chilli powder. Mix well. Sprinkle some more water if required.

9. Cook uncovered on medium flame till the water evaporates and the spinach is fully cooked – this might take about 2 minutes. Switch off flame at this stage, and let the spinach cool down completely.

Top left: Step 10, Top right and below: Step 11, Bottom right: Step 12, Bottom left: Step 13

10. While the spinach is cooling, crumble the feta cheese well, using your hands. Keep ready.

11. When the spinach has completely cooled down, add the crumbled feta to the pan. Mix well. There’s no need to cook the filling after adding the feta – just mix it in. Taste and adjust salt if required. Your spinach and feta filling is ready. Keep aside.

12. Next up, we will prepare the outer shell of the quesadillas. Make small balls out of the wheat flour dough we prepared earlier. Roll one out on a flat, flour-dusted surface – slightly thicker than a phulka and thinner than a paratha. Cook the quesadilla on a hot, thick pan, on both sides, drizzled with a little oil. Prepare quesadillas from all the dough balls the same way, and keep ready.

13. Now, we will assemble the quesadillas. Place one of the quesadilla shells we prepared on a flat surface. Place a generous amount of the filling on one side, then close the top part to make a semi-circle shape.

14. Cook the prepared quesadilla on a hot, thick pan on medium flame till they are slightly crisp. Serve hot. Prepare all the Spinach & Feta Quesadillas the same way.

Tips & Tricks

  1. Make sure the spinach is well cleaned and there is no residual dirt or mud on the leaves. Use very fresh spinach for best results.
  2. Make sure the feta cheese is at room temperature while you set about making the filling. I have used D’Lecta feta here – you can use any brand that is easily accessible to you.
  3. Ensure that the spinach has completely cooled down before you mix in the feta.
  4. Do not overcook the spinach. Cook it just until it is done.
  5. Do not make the spinach filling too watery. Sprinkle just enough water to help cook the spinach, but not too much.
  6. I have used just a little red chilli powder to spice up the filling. In its place, you may use red paprika or chilli flakes or cracked black/white pepper, depending upon your taste preferences.
  7. Do not roll out the quesadilla shells too thin or too thick – ideally, they should be moderately thick. If you have leftover rotis, you could use them too, in a pinch.
  8. I did not need to add any salt to the spinach filling – the salt in the feta was enough. I would recommend tasting the filling after the addition of feta and using salt only if needed.
  9. I have used whole wheat flour to prepare the quesadilla shells, so as to keep them healthy. You may use a mix of wheat flour and maida if you so prefer.
  10. You can prepare the quesadilla shells in advance and keep them ready. The quesadillas can be assembled and heated up just before serving – these are best when had hot.
  11. I used regular refined oil to make the filling and the quesadillas. You can use any oil that you prefer.
  12. I have kept these Spinach & Feta Quesadillas really simple, using the bare minimum of ingredients. You could also add in some sundried tomatoes and/or steamed sweet corn to the filling, for extra flavour. Button mushrooms would also make for a great addition to the filling.

Did you like this recipe? Do tell me, in your comments!

Pazham Pulissery| Ripe Banana Pulissery For Onam Sadya

Pazham Pulissery refers to ripe bananas cooked in a spiced curd gravy, a traditional recipe from Kerala. This is an absolutely delightful dish, bursting with flavours and fragrance, which is usually served with rice or as part of the Onam sadya.

Usually, this time of the year, in the lead-up to Onam, I make it a point to share some of the heritage Kerala recipes I have learnt from my mother-in-law. This year too, keeping up with this tradition, I am sharing the recipe for Pazham Pulissery, in her style. It is a very easy thing to put together but, like I was saying earlier, stupendous in taste. Sweetish, lightly sour and spicy, this beautiful blend of flavours is bliss for the tastebuds.

Pazham Pulissery, ripe banana pulissery for Onam sadya

What Goes Into The Making Of Pazham Pulissery?

Pazham Pulissery is made on the lines of the Mambazha Pulissery recipe that I had shared earlier – the only difference being that one uses ripe bananas while the other uses ripe mangoes. Bananas are the main ingredient used in Pazham Pulissery, traditionally the nendran variety that is hugely popular in Kerala. However, in the absence of these, I have used the small bananas that are called elakki or elaichi, quite commonly available in South India. These little bananas have a sweet taste with just a hint of sourness, and I think they lend themselves very well to pulissery.

A freshly ground paste is used to flavour the pulissery, which is made using coconut, ginger, cumin seeds, green chilli and mustard seeds. A bit of jaggery is also used for flavouring.

The bananas are sliced and cooked in this coconut paste, after which fresh curd is mixed in.

The tempering for this dish is done using coconut oil. It is kept simple, with mustard seeds, asafoetida and dry red chillies.

How To Make Pazham Pulissery

Here is how to go about it.

Ingredients (serves 4-5):

To grind together:

  1. 1/4 cup fresh grated coconut
  2. 1 green chilli
  3. A 1-inch piece of ginger
  4. 3/4 teaspoon cumin seeds
  5. 1/2 teaspoon mustard seeds

For the tempering:

  1. 1 tablespoon coconut oil
  2. 1 teaspoon mustard seeds
  3. 2 pinches of asafoetida
  4. A pinch of fenugreek seeds
  5. 3-4 dry red chillies

Other ingredients:

  1. 4 small elakki/elaichi bananas
  2. 1/2 teaspoon turmeric powder
  3. Salt to taste
  4. A sprig of fresh curry leaves
  5. 3/4 tablespoon of jaggery powder or to taste
  6. Red chilli powder to taste (optional)
  7. 1 cup curd or as needed

Method:

Top left and centre: Step 1, Top right: Step 2, Below top right: Step 3, Bottom right: Step 4, Bottom centre and left: Step 5

1. We will start by grinding the paste required for this dish. Take the grated coconut, mustard seeds and cumin seeds in a small mixer jar. Peel and chop the ginger roughly, and add this in too. Chop the green chilli roughly, and add this as well. Grind everything together to a mostly smooth, slightly coarse paste, along with a little water. Keep ready.

2. Next, peel the bananas and chop them into slightly thick rounds. Keep ready.

3. Now, we will start preparing the Pazham Pulissery. Take the paste we ground earlier in a heavy-bottomed pan. Place on medium heat. Add in salt to taste, turmeric powder and red chilli powder (if using). Mix well, and cook on medium heat for a minute.

4. Add in the chopped banana at this stage. Continue to keep the flame on medium.

5. Add in the jaggery powder and curry leaves. Mix well.

Top left and right: Steps 6 and 7, Bottom left: Step 8, Bottom right: Step 9

6. Cook on medium heat for 3-4 minutes or until the raw smell of the paste is gone and the bananas have slightly softened. Switch off gas at this stage.

7. Allow the mixture to cool down completely.

8. When the mixture has fully cooled down, add the curd to the pan, along with water as needed to adjust water. I used about 1/2 cup of water. Mix well.

9. Lastly, we will prepare the tempering for the dish. Heat the coconut oil in a small tempering pan. Add in the mustard seeds, and allow them to sputter. Now, reduce the flame to low and add in the asafoetida, fenugreek seeds and dry red chillies. Let these ingredients stay in for a few seconds, taking care not to let them burn. Add this tempering to the pan. Your Pazham Pulissery is ready. Serve it at room temperature with rice or as part of a full-fledged Onam sadya.

Other Onam Sadya Recipes On My Blog

I have quite a few! You might be interested in checking out these recipes:

  1. Mambazha Pulissery| Ripe Mango In Yogurt Gravy
  2. Pineapple Pulissery| Kerala Style Pineapple In Yogurt Gravy
  3. Beetroot Pachadi| Kerala Style Beetroot Raita For Onam
  4. Mathan Erissery| Kerala Pumpkin Erissery
  5. Kootu Curry| Onam Special Yam & Pumpkin Curry
  6. Muttaikose Poriyal| Cabbage Curry
  7. Pineapple Madhura Curry| Sweet Pineapple Curry
  8. Inji Puli| Instant Ginger & Tamarind Pickle
  9. Nei Payasam| Kerala Rice Kheer
  10. Paal Payasam| Rice Kheer Recipe

Not Vegan Or Gluten-Free

This recipe is not vegan (plant-based) because of the use of curd.

If you want to make this recipe gluten-free, simply skip the asafoetida used in the tempering. Most brands of asafoetida commercially available in India do contain wheat flour, and are therefore best avoided when one is following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you can definitely go ahead and use it.

    Tips & Tricks

    1. Traditionally, nendran bananas are used to make Pazham Pulissery. I did not have them, so I used the small bananas that are called elakki or elaichi. I find they work as a decent enough substitute for nendran – in fact, I prefer using elakki bananas even more. In a pinch, the more commonly available Robusta bananas work too, but elakki is my first preference.
    2. Do not overcook the bananas to a mush. Cook them just until they start to soften.
    3. Adjust the number of bananas you use, as per your preferences.
    4. Adjust the quantity of jaggery you use, depending upon personal taste preferences. Do remember that the bananas are quite sweet too.
    5. Adjust the quantity of green chillies depending upon the spice level that you require. The red chilli powder is optional, but it does add a lovely colour to the pulissery. I prefer using a bit of both – green chilli and red chilli powder.
    6. Sugar can be used in place of the jaggery powder I have used here. I personally prefer using jaggery, though.
    7. Make sure the cooked mixture has completely cooled down before adding the curd. If the mixture is hot, it might cause the curd to split.
    8. Use curd that is fresh and not overly sour, for best results.
    9. Adjust the amount of water you use, depending upon the consistency of the pulissery you require.
    10. The tempering is added at the end to retain the fragrance of the coconut oil used in it. Coconut oil is an essential in this dish, a non-negotiable – it adds an authentic flavour to the pulissery.
    11. I have added in the curry leaves while cooking the pulissery, but you can add them later, to the tempering too.

    Did you like this recipe? Do tell me in your comments!

    Menthiyakeerai Thogayal| Methi Leaves Chutney

    Methi leaves are not just for things like parathas and Methi Matar Malai! Did you know that the greens can be used in a very delicious chutney? Yes!

    I recently made Menthiyakeerai Thogayal, i.e. Tamilnadu-style chutney with methi leaves, and it turned out so flavourful. The family loved it, too, and we lapped it up with everything from rice and rotis to idlis and dosas.

    Let’s see how to make this chutney. It is a breeze to prepare.

    Menthiyakeerai Thogayal or Methi Leaves Chutney

    What Are The Ingredients Used?

    Methi leaves aka fenugreek greens is the major ingredient used in this thogayal (which means a thickish chutney in Tamil, btw). I have also added some coriander alongside. For an extra flavour boost, I have used some ginger, garlic and fresh coconut too. These ingredients – along with the bit of jaggery I have used too – cut through the natural bitterness of the methi leaves, making the chutney absolutely delicious.

    As with most Tamil-style thogayals, this one too contains chana dal, urad dal and dry red chillies, roasted in a little oil. There’s tamarind in there too, as is quite common in case of chutneys like this one.

    The chutney has been tempered with mustard seeds, asafoetida and dry red chillies, in sesame oil. We prefer using sesame oil (‘nalla ennai‘ in Tamil) in dishes like this one, because of the unique aroma it imparts. Do not confuse this with the toasted sesame oil that is commonly used in Chinese dishes – that has a completely different flavour profile that isn’t really suited to South Indian cooking. Also, for best results, use good-quality sesame oil that is cold-pressed and unrefined – I love the one by Svasthya Organics and Idhayam (not sponsored).

    How To Make Menthiyakeerai Thogayal or Methi Greens Chutney

    Here’s how I go about it.

    Ingredients (yields about 1 cup of chutney):

    1. A small bunch of fenugreek (methi) leaves, 2 cups when tightly packed
    2. A handful of coriander leaves, about 1/2 cup
    3. A small piece of tamarind
    4. A 1-inch piece of ginger
    5. 5-6 cloves of garlic
    6. Salt to taste
    7. 2 heaped tablespoons of fresh coconut
    8. 1/2 tablespoon jaggery or to taste
    9. 1 teaspoon sesame oil

    To roast:

    1. 1/2 teaspoon sesame oil
    2. 1 tablespoon urad dal
    3. 1 tablespoon chana dal
    4. 3-4 dry red chillies, as per taste

    For the tempering:

    1. 1/2 tablespoon sesame oil
    2. 1/2 teaspoon mustard seeds
    3. 2 pinches of asafoetida
    4. 2-3 dry red chillies
    Top left and right: Steps 1 and 2, Centre left and right: Steps 3 and 4, Bottom left and right: Step 5

    1. Soak the tamarind in a little hot water, to soften it. Allow to cool down completely.

    2. Wash the fenugreek and coriander leaves thoroughly, to remove all traces of mud from them. Place them in a colander, and allow the water to drain out fully.

    3. Peel the ginger and garlic cloves. Chop roughly. Keep ready.

    4. When the water from the greens has completely drained out, chop them up roughly. Keep ready.

    5. Now, we will roast the ingredients required for the chutney. Heat 1/2 teaspoon sesame oil in a heavy-bottomed pan. Add in the urad dal, chana dal and dry red chillies. Turn the flame down to medium. Roast these ingredients on medium flame, till the lentils brown, taking care not to burn them. Transfer the roasted ingredients to a plate and allow them to cool down completely.

    Top left, centre and right: Step 6, Centre row, left and centre: Step 7, Centre row, right and bottom row right and centre: Step 8, Bottom row, left: Step 9

    6. Next, heat 1 teaspoon sesame oil in the same pan. Add in the chopped ginger and garlic, and cook on medium flame till the garlic starts to brown. At this stage, add in the chopped fenugreek and coriander leaves, along with a little salt and water. Cook on medium flame for 4-5 minutes or till the greens are done.

    7. Add the coconut to the pan at this stage. Saute on medium flame for a minute. Switch off gas, and allow the sauteed ingredients to cool down fully.

    8. When all the ingredients have completely cooled down, we will grind the chutney. For this, transfer the sauteed greens to a mixer jar. Add in the roasted lentils and dry red chillies, the tamarind as well as the water it was soaked in. Add salt to taste and jaggery. Add water as required. Grind together to a slightly coarse chutney. Transfer the chutney to a serving bowl.

    9. Lastly, we will prepare the tempering for the chutney. Heat 1/2 tablespoon oil in a small tempering pan. Add in the mustard seeds, and allow them to sputter. Add in the asafoetida and dry red chillies. Let them stay in for a few seconds, taking care not to burn them. Pour this tempering over the chutney in the serving bowl. Your Menthiyakeerai Thogayal is ready to serve with rotis, idli, dosa, rice, etc.

    Shhh Cooking Secretly Challenge

    I am sharing this recipe here in association with the Shhh Cooking Secretly Challenge. Every month, a group of us food bloggers challenge each other to cook up dishes using two ingredients we exchange secretly, unknown to the rest of the members. It’s such a fun thing!

    The theme for July was Vegan Foods, suggested by Preethi of Preethi’s Cuisine. She suggested we make any dish that suits a plant-based diet. You should check out the delicious dish Preethi prepared for the theme!

    I was paired with Kalyani of Sizzling Tastebuds for the month, who made this delectable Pudalangai Paal Kootu with the two secret ingredients of ‘coriander seeds’ and ‘coconut milk’ that I suggested to her. She in turn suggested that I make something using ‘garlic’ and ‘methi leaves’. I have been on a chutney spree lately, so I decided to turn these two secret ingredients into a chutney, and a wonderfully successful experiment it was too!

    Looking For Other Chutney Recipes?

    I have quite a few on my blog. Do check out these recipes:

    1. Shahtoot Ki Chutney| Sweet & Sour Mulberry Chutey
    2. Palli Chutney| Andhra Pradesh Peanut Chutney
    3. Karonde Ki Chutney| Kalakai Sweet Pachadi
    4. Kale Thogayal| Tamilnadu Style Kale Chutney
    5. Muttaikose Thogayal| South Indian Cabbage Chutney
    6. Beetroot Thogayal| South Indian Beetroot Chutney
    7. Bangalore Hotel Style Coconut Chutney| Green Coconut Chutney
    8. Sutta Kathrikkai Thogayal| Smoked Eggplant Chutney
    9. Pineapple Thogayal| South Indian Pineapple Chutney
    10. Paruppu Thogayal| Tamilnadu Style Lentil Chutney
    11. Kovakkai Thogayal| Ivy Gourd Chutney
    12. Zucchini Thogayal| Tamilnadu Style Zucchini Chutney

    Vegan, Can Be Gluten-Free

    This recipe for Menthiyakeerai Thogayal is completely vegetarian and vegan, suited to people following a plant-based diet.

    If you would like to make this chutney gluten-free, simply skip the asafoetida used in the tempering. Most commercially available brands of asafoetida in India do contain wheat flour, to a lesser or greater extent. They are best avoided when one is following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you can definitely use it.

    Tips & Tricks

    1. Make sure all the seeds, fibre and impurities are removed from the tamarind, before use.
    2. You can skip the garlic, if you do not like using it.
    3. Adjust the quantity of dry red chillies as per personal taste preferences. I have used the less spicy Bydagi dry red chillies in the chutney. I have used the round and more spicy Salem Gundu dry red chillies for the tempering.
    4. The jaggery is optional, but I would highly recommend using it. It cuts through the bitterness of the fenugreek leaves and rounds off the other flavours beautifully.
    5. Make sure the lentils and chillies do not burn while roasting, as this can alter the taste of the chutney.
    6. Ensure that all of the cooked ingredients have cooled down completely, before you grind the chutney.
    7. Adjust the amount of water used while grinding, depending upon the consistency of the chutney that you require. We prefer keeping it thick and not too runny.
    8. We prefer keeping the chutney slightly coarse. It tastes best this way. I would recommend not making a fine paste.
    9. Do not overcook the greens and coconut. The greens should be just cooked through, and the coconut needs just a brief saute.
    10. Any leftover chutney can be stored refrigerated in a clean, dry, air-tight box. It stays well for 3-4 days this way.
    11. Sesame oil goes best in this chutney. You can use coconut oil instead, too. However, in the absence of both, you can use any other neutral oil.
    12. Use very fresh methi leaves and coriander, for best results. Make sure the greens are washed throughly, and all traces of mud are removed from them.

    Did you like this recipe? Do tell me in your comments!

    Bibbe Upkari| Konkani Tender Cashewnut Stir-Fry

    Bibbe Upkari is a Konkani specialty, a delicious stir-fry made with tender cashewnuts. The young cashewnuts taste creamy and beautiful in this simple, rustic dry curry, which makes for a great accompaniment to rotis and dal-rice.

    Making Bibbe Upkari is a breeze, requiring just a few basic ingredients. The owner of the Mangalore store – where I usually buy the cashewnuts – shared this recipe with me. It was an instant hit with the family, and is now a constant at our dining table.

    Let me share the recipe with you all in today’s post.

    Bibbe Upkari or Konkani tender cashewnut stir-fry

    Do also check out this Chettinadu Munthiri Paruppu Stew that I made using tender cashewnuts. If you are looking for other recipes from the Udupi/Mangalore/Konkan region, do read these posts on Bonda Sherbet, Udupi Sambar, Ananas Menaskai and Alasande Gassi.

    Ingredients Used In Making Bibbe Upkari

    Tender cashewnuts – known as ‘bibbe‘ in Konkani – are the major ingredient used in this stir-fry. From what I understand, they are a summer specialty in most of India’s western coastal regions, including Goa, Karwar, Ratnagiri, Mangalore and Kerala.

    Here, in Bangalore, they are usually sold with the skin on in a few Mangalore stores around the city. The cashewnuts need to be soaked in hot water for some time to get the skin off, after which they can be used.

    The beautiful tender cashewnuts that I managed to get my hands on

    In the Konkan region, typically, tender cashewnuts are stir-fried with potatoes and/or ivy gourd (tendli). Cashewnuts are expensive and are, therefore, mixed with other vegetables so as to serve more people. However, the bibbe can also be stir-fried on their own if one has them in adequate quantity, and that is just what I have done here.

    This is a very simple stir-fry, requiring just a few basic ingredients. Green chillies, salt and a bit of red chilli powder are all that is used to flavour the upkari. The dish is finished with the addition of fresh grated coconut.

    The stir-fry is tempered with some mustard seeds, asafoetida and curry leaves in good-quality coconut oil.

    How To Make Bibbe Upkari

    Here’s how I made it.

    Ingredients (serves 3-5):

    1. 1 heaped cup tender cashewnuts (bibbe)

    2. 1/2 tablespoon coconut oil

    3. 3/4 teaspoon mustard seeds

    4. 2 pinches of asafoetida

    5. 2 sprigs of curry leaves

    6. 2 green chillies, chopped roughly

    7. Salt to taste

    8. 1/4 teaspoon red chilli powder or to taste

    9. 1/4 tablespoon fresh grated coconut

    Method:

    Left top and bottom: Step 3, Right: Step 4

    1. First up, take 2 cups of water in a saucepan, place it on a high flame, and allow it to come to a rolling boil.

    2. Meanwhile, wash the tender cashewnuts well under running water, to remove any traces of dirt from them. Then, place them in a colander and let all the water drain out.

    3. When the water comes to a boil, add in the washed and drained cashewnuts. Switch off the flame. Cover the saucepan with a lid. Let the cashewnuts soak in the hot water for at least 20 minutes or till they have cooled enough to handle.

    4. When the cashewnuts have soaked, drain out the water from them. Remove the skins from the cashewnuts, and separate them into halves, using your fingers. This becomes quite easy when the cashewnuts are well soaked. Keep the cashewnut halves ready.

    Top left and centre: Steps 5 and 6, Top right and bottom left: Step 7, Bottom right: Step 8

    5. Now, we will begin to make the Bibbe Upkari. Heat the oil in a pan, add in the mustard seeds, and allow them to sputter. Then, add in the curry leaves and asafoetida, and let them stay in for a few seconds.

    6. Reduce the flame to low, and add in the cashewnut halves, along with the chopped green chillies.

    7. Add in salt to taste and the red chilli powder. Mix well. Stir-fry on low flame for 5-6 minutes or until the cashewnuts are cooked through. Do not overcook them to a mush.

    8. When the cashewnuts have cooked through, add the fresh grated coconut to the pan. Stir-fry on low flame for a minute, then switch off gas. Your Bibbe Upkari is ready. Serve it warm or at room temperature along with rotis, pooris or dal-rice.

    Vegan, Can Be Gluten-Free

    This recipe for Bibbe Upkari is completely vegan, suited to people following a plant-based diet.

    To make it gluten-free, simply skip the asafoetida used in the tempering. Most Indian brands of asafoetida do contain wheat flour and are, therefore, best avoided if you want to be gluten-free. However, if you can get your hands on 100% gluten-free asafoetida, you can definitely use it.

    Tips & Tricks

    1. Take care to ensure that the cashewnuts do not burn while cooking. Cook in a heavy-bottomed pan, on low heat only. Add in splashes of water if the pan gets too dry, but not too much.
    2. Some people cook the cashewnuts in a pressure cooker, but I prefer to use a pan, as I can monitor them closely. For the best-tasting upkari, it is important that the cashewnuts are cooked through, but not overly mushy.
    3. You can add a bit of sugar while stir-frying the cashewnuts, too. I don’t.
    4. Make sure the tender cashewnuts are fresh and free of any spoilage.
    5. You can garnish the Bibbe Upkari with some finely chopped coriander, once it’s ready. Here, I haven’t.
    6. Adjust the quantities of salt, green chillies and red chilli powder as per personal taste preferences.
    7. Tender cashewnuts (‘bibbe‘ in local parlance) are a summer specialty in the Konkan/Udupi/Mangalore region. These days, many Mangalore stores in Bangalore stock them – I got mine from the Mangalore store in HSR Layout.
    8. If you cannot find tender cashewnuts, you can use the regular dried cashewnuts that are commonly available in departmental stores. They need to be soaked in boiling water the same way, for at least an hour, then stir-fried the same way as stated above.
    9. I have used coconut oil in the tempering here. If you don’t have it, you can use any other oil of your choice too.
    10. You can do the tempering at the end, when the dish is ready. I have done it at the beginning itself.

    Did you like this recipe? Do tell me, in your comments!

    (Muttaikose) Cabbage Thogayal| South Indian Cabbage Chutney

    Did you know that cabbage lends itself beautifully to chutney? Yes, it does, and you must try it out if you haven’t already!

    Cabbage Thogayal or South Indian Cabbage Chutney is a super flavourful thing. It can liven up your meal for sure – you can have it mixed with rice, or as a side to rotis or ‘tiffin’ items like idlis and dosas. It is a great way to use up that half head of cabbage lying in your fridge, and is so very easy to prepare too.

    Cabbage Thogayal| South Indian Cabbage Chutney

    We are big cabbage lovers, my family. From poriyal and masaledaar sabzi to fried rice and rava cheela, we love cabbage in different forms. Cabbage Thogayal is a fun way to consume cabbage too, we think!

    My Love Affair With Chutneys

    My love for converting anything and everything into chutney comes from my Amma. Apparently, I was a very fussy eater as a young girl, and I would revolt at the sight of the poriyal and kootu that used to be a regular fixture on our lunch tables. So, Amma started converting all veggies into chutney and, she says, I would happily lap it up. 🙂

    I follow in Amma’s footsteps, in this regard. Roasted Eggplant Chutney, Kale Thogayal, Raw Banana Peel Chutney, Pineapple Thogayal, Capsicum Chutney and Ivy Gourd Chutney are some of the South Indian-style chutneys that I have tried and documented on the blog.

    Ingredients Used In Cabbage Thogayal

    Cabbage is the star ingredient here, of course. Along with this, I have used some onion, ginger and garlic to give body and flavour to the chutney.

    As is the case with most thogayals in Tamilnadu cuisine, there is a little chana dal and urad dal added in for texture. Tamarind is used for souring, while dry red chillies are used for heat.

    I have used a little bit of jaggery to round off the flavours.

    Mustard, asafoetida, curry leaves and dry red chillies are tempered in sesame/coconut oil and added to the chutney – quite literally, the cherry on top of the cake.

    How To Make Cabbage Thogayal| South Indian Cabbage Chutney

    Here’s how I go about it.

    Ingredients (serves 4-6):

    1. A small ball of tamarind
    2. Half of a medium-sized cabbage, 2 cups when chopped
    3. 1 small onion
    4. 5-6 cloves of garlic
    5. A 1-inch piece of ginger
    6. 1 teaspoon + 1/2 tablespoon sesame/coconut oil
    7. 1 tablespoon urad dal
    8. 1 tablespoon chana dal
    9. 2 dry red chillies or to taste
    10. Salt to taste
    11. 1/2 teaspoon turmeric powder
    12. 2 teaspoons jaggery powder or to taste

    For tempering:

    1. 1/2 tablespoon sesame/coconut oil
    2. 3/4 teaspoon mustard seeds
    3. 2 pinches of asafoetida
    4. A sprig of fresh curry leaves
    5. 2 dry red chillies

    Method:

    Top left and right: Steps 1 and 2, Bottom left and right: Steps 3 and 4

    1. Soak the tamarind in a little hot water for at least 15 minutes, for it to soften. Let it cool down completely.

    2. Meanwhile, chop up the cabbage into thin slivers. Peel and chop the onion, ginger and garlic cloves roughly. Keep these ready.

    3. Now, we will roast the lentils required for the chutney. Heat 1 teaspoon oil in a heavy-bottomed pan. Add in the urad dal, chana dal and the dry red chillies. Turn the flame down to medium. Roast on medium flame till the lentils turn golden-brown, taking care to ensure that they do not burn.

    4. When done, transfer the roasted ingredients to a plate. Allow them to cool down completely.

    Top left, centre and right: Step 5, Below top right: Step 6, Bottom right and centre: Step 7, Bottom left: Step 8

    5. Add 1/2 tablespoon oil to the same pan. Add the chopped cabbage, onion, ginger and garlic to the pan, continuing to keep the flame on medium. Add a little salt to the pan, along with the turmeric powder. Mix well. Add a little water.

    6. Cover and cook on medium heat till the vegetables are cooked through, ensuring that they do not burn. This should take 5-7 minutes. You may need to uncover the pan in between, and splash some more water, if the vegetables are drying up. Switch off flame when done, and allow the vegetables to cool down completely.

    7. When all the ingredients have fully cooled down, we will prepare the chutney. Transfer the cooked cabbage, onion, ginger and garlic to a mixer jar. Add in the soaked tamarind, along with the water it was soaked in. Add in the roasted lentils and dry red chillies. Add salt to taste and the jaggery powder. Add in a little water, as needed to help with the grinding. Grind together to a slightly coarse chutney.

    8. Transfer the chutney to a serving bowl. Lastly, prepare the tempering. Heat 1/2 tablespoon oil in a small tempering pan. Add in the mustard seeds, and allow them to sputter. Now, add in the asafoetida, curry leaves and dry red chillies, Saute for a few seconds, ensuring that the ingredients do not burn. Pour the tempering over the chutney in the serving bowl. Your Cabbage Thogayal is now ready to serve, along with dosa, idli and other tiffin items or with rotis/rice.

    Vegan, Can Be Gluten-Free

    This recipe for Cabbage Thogayal is completely vegetarian and vegan. It is suited to people following a plant-based diet.

    In order to make this chutney gluten-free, simply skip the asafoetida used in the tempering. Most commercially available brands of asafoetida in India contain wheat flour to a lesser or greater extent and are, therefore, best avoided when you are following a gluten-free diet.

    You can also make this thogayal without onion and garlic. Check out the ‘Tips & Tricks’ section of this post for suggestions on how to go about this.

    Tips & Tricks

    1. Adjust the quantity of tamarind you use as per taste preferences. Make sure all the seeds, fibres and impurities are removed from the tamarind before you use it.
    2. The onion and garlic add a lovely flavour to the chutney, hence I would highly recommend using them. However, if you do not prefer this, you can skip them. In that case, adding some fresh grated coconut while grinding would make a world of difference to the chutney.
    3. Make sure the soaked tamarind, roasted lentils and cooked vegetables have fully cooled down, before you proceed to make the chutney.
    4. The jaggery rounds off the other flavours in the chutney beautifully, and I would suggest using it. Do skip it if you do not prefer using it, though.
    5. Make sure the ingredients used in the tempering do not burn.
    6. Sesame oil or coconut oil works best in the tempering for this chutney.
    7. Adjust the quantity of dry red chillies as per personal taste preferences. I have used the not-so-spicy Bydagi dry chillies in the chutney, and the round Salem Gundu chillies for tempering.
    8. Do not add too much water while grinding. Add as much water as needed for the grinding only. Ideally, this chutney is thick in consistency and not watery.

    Did you like this recipe? Do tell me in your comments!