Archana's Veg Food Chronicles

Khara Pongal or Huggi is a popular South Indian rice dish. The word 'Pongal' in Tamil means bubbling up. In Karnataka, we make 2 types of Pongal a sweet version and a savory version.Savory version is usually made with Rice, Moong Dal, and spices tempered in ghee.  It is a one-pot recipe that I usually make in my Instant Pot. A very easy and quick recipe that can be whipped up with just a few spices, ghee, no need of vegetables, totally comforting on a cold chilly day and can be had along with tomato gojju/ south Indian tomato curry. Cooking it in Instant Pot makes it super easy since you don't use many vessels and everything is made in just one pot right from tempering spices to cooking Rice and moong dal. It is very healthy as it consists of moong dal a primary source of protein and vitamins. Ghee being a superfood, and one of the essential parts of any Indian meal nourishes the body from within and believed to pacify all three doshas as

If you ask me what is the best comfort food according to me, I would say it is Anna Saaru( Rice and Rasam). Right from my childhood, I have been loving this delicious combo and still do.Saaru(Rasam) is one of the tastiest, easiest, simplest recipe which you can make and have when you don't want to cook an elaborate meal. Here I am sharing with you the simplest Powder that you can make and store. Just add a little bit of this powder to your boiling Saaru and your house will be filled with the aroma of spices. In Karnataka, Saaru /Rasam is basically a sweet, spicy, sour stock prepared traditionally with tamarind, tomatoes, kokum, or lemon. Saarina pudi/ rasam powder is prepared differently in each region of south India. So the taste slightly changes from one region to another. This recipe is very easy to make and is made with just a few ingredients, basically dried spices. The ratio in which the spices are to be added is crucial to get that authentic taste. Th

Huli Pudi is one of the authentic traditional Sambar powders which has been passed on from generation to generation. This is specially made in North Karnataka. There is a wide variety of sambar powders not only within Karnataka but within South India. Each region has it's own way of adding ingredients and making them. In North Karnataka brahmin families, you can usually see two types of Sambars, firstly 'Saaru ' which can also be called Rasam with Toor dal. The consistency is thin and usually made with Tur dal and tomatoes or Tamarind. The other one is 'Huli' which is thicker in consistency and usually includes some veggies or greens. So here I am sharing the Sambar powder that is used to make a typical Huli. This is so unique and different from South Karnataka Sambar powders. The main difference being the omission of urad dal and Tur dal. This powder is just made with dried spices. This can be made in advance in large quantities/batches and stored in a

Huli is one of the most popular thick Sambars made specially in North Karnataka. This is basically a type of sambar made with cooked pigeon peas/Tur dal, any veggies like potato onion, carrot, shallots, drumstick, or green leafy veggies, along with Huli pudi and other spices and simmered well. It goes very well with plain rice, chapati as well. This is specially made in North Karnataka Brahmin household.and it is different from the one prepared in South Karnataka, the main difference being the Huli pudi ingredients which are different from the sambar powder and also grated/ground coconut paste is not extensively used in North Karnataka. So here I will be sharing with you a mouthwatering, finger-licking good Bendikayi/Okra Huli along with drumstick, shallots, and tomatoes. Once you will try this, you can't resist making it again and again. It is so simple yet satisfying!! This recipe requires Huli Pudi which gives it a distinct flavor. You can check the recip