Category: Lunch & Dinner

Lunch & Dinner

Sarson ka Saag – The Heartwarming Punjabi Winter Delicacy

Puspa

There’s a chill in the air and the fields are a sea of yellow mustard blossoms. In Punjabi households, this can only mean one thing: sarson ka saag season is here. Growing up, I remember sitting in my grandmother’s kitchen on a sunny winter afternoon, watching her patiently cook sarson ka saag in a heavy brass pot over the chulha (wood-fired stove). The aroma of mustard greens, spinach, and bathua simmering slowly with ginger and garlic would fill the house, building our anticipation. She would use a wooden madhani (hand churner) to gently mash the greens – an old-fashioned technique that gave the saag its rustic, slightly coarse texture. No blenders back then, just slow cooking and a lot of love. It’s often said that authentic sarson ka saag is a labor of love, requiring time and patience to get the flavors just right. And truly, after hours of bubbling away, what emerged was a pot of gold (or rather, emerald green) – creamy, hearty saag ready to comfort everyone on a cold evening.

A Taste of Tradition: Sarson ka saag isn’t just food; it’s a tradition and an emotion. This dish of spiced, pureed mustard greens is the pride of Punjabi winters, commonly enjoyed from late November through February when mustard leaves are freshest. Winter is the season when mustard (sarson) and bathua grow abundantly in North India, which is why this saag became a quintessential cold-weather dish in Punjab. Families often mix mustard greens with other seasonal greens like spinach and bathua (wild goosefoot) to balance the mustard’s spicy bitterness. The result is an earthy, mildly bitter greens curry that’s bursting with flavor and nutrients (so much so that an extra dollop of butter on top is completely justified!). Traditionally, the saag was slow-cooked for hours in a brass patila (pot) or clay handi on a low fire, which old-timers swear deepens the flavor. I’ve heard of folks using a century-old brass pot passed down through generations to make this dish, stirring it periodically with that wooden churner until the greens reach silky perfection. It’s no wonder that come winter, Punjabis look forward to cozy meals of sarson ka saag and makki di roti (maize flour flatbread) to warm the soul.

Nostalgia in Every Bite: The very serving of sarson ka saag can evoke nostalgia. Picture a brass thali (plate) or katori brimming with luscious green saag, a pat of homemade white butter (makkhan) melting slowly on top. Beside it rests a stack of Makki di Roti swathed in ghee, and on the side, a few sticks of gur (jaggery) and slices of crisp white radish. In my family, we’d even finish the meal with a bite of jaggery – the sweetness perfectly balances the slight bitterness of the greens and signifies the end of a hearty Punjabi feast. As a food writer once described, a tiny bowl of glistening homemade butter slathered on warm makki rotis and dipped into the saag can entice even the pickiest eater. Indeed, sarson ka saag with makki di roti isn’t just a meal – it’s winter comfort on a plate, a symbol of Punjabi hospitality, and a reminder of simpler times when food was slow-cooked with love.

Ingredients

To make traditional Sarson ka Saag, you will need the following:

Mustard greens (Sarson) – ~1 bunch (500 g), stems trimmed. These peppery mustard leaves give the saag its signature pungent flavor and are the star of the dish.

Spinach (Palak) – ~1/2 bunch (250 g). Adds mild sweetness and balances the mustard’s bitterness.

Bathua leaves – ~1/2 bunch (150–250 g), if available. Bathua (wild goosefoot) is a traditional addition that gives authentic flavor and helps mellow the mustard greens. If you can’t find bathua, you can use a little extra spinach or even fenugreek leaves.

Ginger & Garlic – 2 inches ginger and 6–8 cloves of garlic, finely chopped or grated. These aromatics infuse warmth and depth into the saag.

Green Chilies – 2–3 (or to taste), slit or chopped. For that gentle heat. You can adjust or skip for a milder saag.

Maize flour (Makki ka Atta) – 2–3 tablespoons. This fine cornmeal is crucial – it thickens the saag and also tones down the bitterness of the mustard.

Onion – 1 medium, finely chopped. Used in the tempering (tadka) for a subtle sweetness.

Ghee or Butter – 3–4 tablespoons. Used for cooking and for the finishing tadka. Ghee adds a lovely richness and authentic flavor.

Spices & Seasonings: Cumin seeds (1 tsp), salt (to taste), red chili powder (1/2 tsp, adjust to taste), turmeric powder (1/4 tsp, optional for color), garam masala (1/2 tsp, optional). Punjabi recipes are actually quite restrained with spices for this dish – the emphasis is on the greens. Just a hint of spices enhances the saag without overpowering the natural flavors.


Note: The ratio of greens can be adjusted. A common traditional proportion is 2 parts mustard : 1 part spinach : 1 part bathua. So if you have 500 g mustard, use ~250 g each of spinach and bathua. Don’t worry if you can’t be exact – the beauty of this recipe is that you can tweak the mix of greens based on availability. Fenugreek leaves (methi) or radish greens can also be thrown in for a twist, but mustard should remain the dominant portion.

Instructions (Step-by-Step Recipe)

Follow these steps to prepare Sarson ka Saag the traditional way. This recipe is meant to be leisurely, so put on some music or maybe call your mom for a chat while the greens cook – we’re channeling slow cooking, Punjabi-style!

1. Prep the Greens: Thoroughly wash all the leafy greens (mustard, spinach, bathua) to remove any grit – this may take 3-4 rinses since mustard leaves can be quite muddy. Chop the leaves roughly and discard any thick stems. (Tip: Cleaning the greens well is the most labor-intensive part, but it’s essential for a grit-free saag.) You should have a big mound of mixed greens; don’t worry, it will cook down significantly.


2. Cook until Tender: Place the cleaned, chopped greens in a large deep pot. Add about 2–3 cups of water (just enough to cover the greens). Toss in 2-3 chopped garlic cloves, half the ginger, and 1-2 green chilies. Also add 1/2 tsp salt to help the greens cook. Bring to a boil, then reduce to a low simmer and cover, allowing the greens to cook until completely soft. This can take around 30-40 minutes on the stovetop, stirring occasionally. (Traditionally, the greens were simmered for even longer, sometimes over an hour on low heat, to achieve that melt-in-mouth texture and to let the flavors deepen – truly slow cooking!). You’ll know it’s ready when the mustard leaves are tender and the kitchen smells like verdant, earthy goodness. (Quick alternative: You can pressure cook the greens with a little water for 1-2 whistles to save time, but purists prefer the slow simmer method for maximum flavor.)*


3. Mash/Blend the Greens: Once the greens are cooked, let them cool slightly. Then mash them into a coarse purée. Traditional method: Use a wooden madhani (hand churner) or a masher to churn the greens in the pot for several minutes. This manual mashing gives a wonderful rustic texture – you want the saag to be somewhat coarse, not a baby-food puree. Modern method: Alternatively, transfer the softened greens (with a bit of the cooking liquid) to a blender and pulse a few times until you get a medium-coarse paste. Do this in batches if needed. (Be careful with hot liquids in a blender; allow cooling or use an immersion blender.) Do not over-blend – authentic sarson ka saag has some leafy texture to it, so it shouldn’t be completely smooth.


4. Simmer with Makki ka Atta: Return the mashed greens to the pot (if you removed them) and place it back on low heat. Stir in the maize flour (makki ka atta), sprinkling it evenly and mixing continuously to avoid lumps. The cornmeal will thicken the saag as it cooks. Add a splash of hot water or the reserved cooking liquid if the mixture looks too thick initially. Now let the saag simmer on low heat for another 15-20 minutes, stirring every few minutes so it doesn’t stick to the bottom. This slow cooking with the corn flour is important – it eliminates the raw taste of the cornmeal and really allows all the flavors to meld beautifully into a creamy, homogenous saag. You’ll see the color of the saag deepen and the texture become velvety. (At this stage, your patience will be rewarded – as the pot bubbles gently, the aroma is irresistible!)


5. Prepare the Tadka (Tempering): In a separate pan, heat 2-3 tbsp of ghee (or butter). Add 1 tsp of cumin seeds and let them sizzle for a few seconds until aromatic. Then add the chopped onions and sauté on medium heat until they turn golden-brown. Next, add the remaining chopped garlic and ginger. Sauté for another minute until the raw smell disappears. (Some families also add 1-2 chopped tomatoes at this point, cooking them down to add a slight tang, but the traditional recipe often skips tomatoes. Feel free to include one tomato, chopped, and cook until it’s soft and the oil separates, especially if you like a hint of tang in your saag.) Now sprinkle in the spices: a pinch of turmeric, red chili powder to taste (if you want extra heat or color), and 1/2 tsp garam masala (if using). Stir for a few seconds to bloom the spices in the ghee – be careful not to burn them.


6. Combine Tadka with Saag: Pour this hot, fragrant onion-garlic masala (tadka) into the simmering pot of saag. You’ll hear a satisfying sizzle as it all meets. Stir everything together so the tempered ghee and aromatics mix well with the greens. Let the combined saag cook for another 5-10 minutes on low heat, so the flavors marry. At this point, check for seasoning and add salt if needed. If the saag looks too thick, you can add a bit more water and simmer a few minutes; if it’s too thin, cook a little longer to evaporate excess liquid. The final consistency should be like a medium-thick porridge – not runny, but flowing and creamy.


7. Finishing Touch (Optional Tadka): For extra indulgence and aroma, you can do a quick final tempering. In a small tadka pan, heat 1 tbsp ghee. Add 1-2 sliced garlic cloves and 1 dried red chili (broken). Fry for just half a minute until the garlic turns lightly golden and the red chili infuses the ghee (don’t let them burn). Turn off the heat and sprinkle a pinch of red chili powder in the hot ghee – this will instantly release a wonderful color and aroma. Drizzle this infused ghee on top of the prepared sarson ka saag just before serving. This step is optional but highly recommended for that restaurant-quality presentation and an extra layer of flavor. You’ll see the red-spiced ghee shimmering on the green saag – mouthwatering!


8. Serve: Sarson ka saag is best served hot, straight from the pot, with a generous dollop of makkhan (white butter or ghee) melting on top. The traditional accompaniment is Makki di Roti, the famous golden-yellow cornmeal flatbread, which you can make by kneading maize flour with warm water into a dough, patting it into flatbreads and cooking on a hot tawa (griddle). Serve the saag with makki rotis smeared with butter – this combination is soul-satisfying and authentic. Don’t forget to keep some sides like chopped onions, green chilies, and mooli (white radish) to munch on for freshness and crunch. And as many Punjabi households do, serve a little piece of jaggery (gur) on the side – a bite of jaggery after a spicy saag and roti mouthful is a divine sweet contrast that also helps cut any lingering bitterness. Now dig in and enjoy your hearty winter meal!



A traditional Punjabi spread of Sarson ka Saag with Makki di Roti on a brass thali, accompanied by white butter, radish, and even a bowl of boondi raita. The vibrant green saag is garnished with a drizzle of aromatic ghee tempered with garlic and red chili, and a dollop of homemade butter on top. A few slices of white radish (mooli), some green chili, and jaggery on the side complete this homestyle winter feast.

Conclusion

In the end, Sarson ka Saag is more than just a recipe – it’s a celebration of seasonal eating and a testament to the richness of Punjabi culture. Every bite carries the memory of grandmother’s kitchens, the warmth of the angeethi (hearth), and the joy of family gathered around a hearty meal. This winter, give yourself the pleasure of cooking this traditional dish slowly, and relish it with extra butter and love. As you scoop up the saag with pieces of makki di roti, you’ll understand why this simple greens curry has a legendary status. It’s homestyle Indian comfort food at its best – warm, earthy, and made with love. Happy cooking and Sat Sri Akal (salute to the truth)!

Lunch & Dinner

🫓 Dal Bati – A Rajasthani Festive Feast in Every Bite

Puspa


🌾 The Festival of Dal Bati

In Rajasthan, no celebration is complete without a Dal Bati Thali. Whether it’s Holi, Diwali, a family wedding, or even a new home’s housewarming lunch — the slow-roasted bati and the five-lentil dal take center stage.

As a child, I remember walking into the courtyard, catching the smoky aroma of bati being baked over coal or wood fire. Large clay pots would bubble with yellow dal, fragrant with garlic and hing. Every guest would be served a bati drenched in hot ghee, and another one would arrive before the first even disappeared. It wasn’t just food — it was tradition, hospitality, and pride.

Preparing dal bati still feels like a celebration in itself — each step honoring generations of family and community.


🧾 Ingredients (Serves 4)

For the Bati:

2 cups wheat flour (atta)

¼ cup semolina (sooji)

¼ cup ghee (plus more for soaking)

Salt to taste

½ tsp ajwain or carom seeds

Warm water (for kneading)


For the Dal (Panchmel Dal):

¼ cup toor dal (arhar)

¼ cup chana dal

¼ cup moong dal

2 tbsp urad dal

2 tbsp masoor dal

1 medium onion (optional)

1 tomato, chopped

1 tsp grated ginger

1 tsp garlic (crushed)

1–2 green chilies (slit)

½ tsp turmeric powder

1 tsp red chili powder

1 tsp cumin seeds

¼ tsp hing (asafoetida)

Salt to taste

2 tbsp ghee for tempering

Fresh coriander to garnish

Lemon wedges for serving


👩‍🍳 Method

Bati Preparation:

1. Mix wheat flour, semolina, salt, ajwain, and ghee in a bowl.


2. Add warm water gradually to knead into a firm dough. Cover and rest for 20 mins.


3. Divide into medium-sized balls, flatten slightly.


4. Bake in a preheated oven at 180°C for 25–30 minutes or cook on a traditional bati grill, flipping occasionally until golden and crisp.


5. Once done, dip each bati in hot ghee for 5–10 seconds before serving.



Dal Preparation:

1. Wash and soak all lentils for 30 minutes. Pressure cook with turmeric and salt for 3–4 whistles.


2. In a pan, heat ghee. Add cumin seeds, hing, garlic, ginger, and green chilies. Sauté for a minute.


3. Add onions (if using), followed by chopped tomatoes, chili powder. Cook until soft.


4. Add the cooked dal. Simmer for 10 minutes. Adjust water and salt.


5. Garnish with fresh coriander.



🍽️ Serving Suggestion

Arrange bati on a plate, crack open slightly and pour ghee inside. Serve hot dal on the side with lemon wedges, sliced onions, and if desired — a small bowl of churma for dessert. Serve with love and plenty of refills!


❤️ Why You’ll Love It

Celebration-worthy and filling

Rich in flavor and nutrition

A taste of Rajasthan on your plate

Naturally vegetarian and customizable

Breakfast, Lunch & Dinner

🥬 Beetroot Paratha – Vibrant, Wholesome Lunchbox Delight!

Puspa


🎒 Veggies in Disguise: The Lunchbox Story

Getting vegetables into lunchboxes isn’t always easy, especially for picky eaters. When my child began insisting that veggies were “boring,” I knew it was time to get creative. Enter the humble beetroot—bright, colorful, and full of nutrients like iron, fiber, and antioxidants.

One morning, inspired by its vibrant hue, I grated beetroot directly into my regular paratha dough. As I rolled out the dough into a vivid, magenta-colored flatbread, I couldn’t help but smile—this was sure to be a hit! The result? Empty lunchboxes returned home, requests for “the pink paratha,” and a sneaky win for vegetables everywhere!


🌱 Ingredients

1 cup whole wheat flour (atta)

½ cup fresh beetroot, finely grated

½ teaspoon cumin seeds (optional)

¼ teaspoon turmeric powder (optional, for extra nutrition)

Salt, to taste

1 tablespoon oil or ghee (for kneading)

Water, as needed for kneading

Ghee or oil, for roasting parathas



👩‍🍳 How to Make Beetroot Paratha

Step 1: Prepare the dough

In a bowl, add whole wheat flour, grated beetroot, cumin seeds, turmeric powder, and salt.

Mix well. Beetroot releases moisture, so carefully add water in small amounts to form a soft but non-sticky dough.

Knead in oil or ghee, cover, and let it rest for about 10 minutes.


Step 2: Roll out the parathas

Divide dough into equal-sized balls.

Roll each ball into a circle about 6–7 inches in diameter, dusting with flour as needed.


Step 3: Cook parathas

Heat a tawa or skillet over medium flame.

Place rolled paratha onto the tawa. Cook until bubbles appear, then flip.

Drizzle ghee or oil, cook both sides until lightly browned and crisp at edges.



🥣 Serving Suggestions

Serve warm with fresh yogurt, pickle, or mint-coriander chutney.

Pack with a side of cucumber slices, carrot sticks, or fresh fruits for a balanced, colorful meal.

These parathas stay soft in lunchboxes, making them a fantastic school or office lunch option.



🌟 Why You’ll Love This Recipe

Healthy & Nutritious: Beetroot adds antioxidants, vitamins, and fiber.

Lunchbox-friendly: Remains soft and delicious for hours.

Kid-Approved: Attractive pink color makes it fun and inviting.

Easy & Quick: Simple to prepare during busy weekday mornings.

Lunch & Dinner

🌾 Masala Oats Khichdi – Light, Comforting & Wholesome

Puspa

A Bowl of Warmth on a Busy Day

There are days when I need a meal that hugs from the inside — comforting, light on the stomach, yet nourishing. On those days, Masala Oats Khichdi is my go-to.

I first made it on a rainy afternoon when I had just oats and leftover moong dal in the kitchen. No elaborate prep, no fancy ingredients. Just simple things coming together in a pressure cooker. The first bite — warm, slightly spiced, with the goodness of vegetables — reminded me of the khichdi my mother made, only lighter and faster.

Since then, it has become a weekly staple. Especially during detox days or when I want to eat clean without compromising on taste.


🌿 Ingredients (Serves 2–3)

½ cup yellow moong dal (split)

½ cup quick oats

1 tablespoon ghee or oil

1 teaspoon cumin seeds

1 pinch of hing (asafoetida)

1 green chili (chopped)

1 small onion (finely chopped)

1 tomato (chopped)

½ cup chopped carrots

½ cup green peas

¼ teaspoon turmeric powder

½ teaspoon coriander powder

Salt to taste

3 cups water

Fresh coriander leaves (for garnish)

Optional: 1 teaspoon ginger-garlic paste




🔪 Method

Pressure Cooker Method (Fastest):

1. Wash and soak the moong dal for 10–15 mins (optional for quicker cooking).


2. Heat ghee in a pressure cooker. Add cumin seeds and let them splutter. Add a pinch of hing.


3. Sauté green chili, onion, and ginger-garlic paste (if using) for 2–3 mins.


4. Add tomatoes, turmeric, and coriander powder. Cook until tomatoes turn soft.


5. Add chopped carrots and peas. Sauté for a minute.


6. Add moong dal and 3 cups of water. Pressure cook for 2 whistles.


7. Open the cooker and stir in oats. Simmer for 4–5 minutes until thick and creamy.


8. Adjust salt. Finish with a spoon of ghee and chopped coriander.



Pan Method:

Follow the same process in a deep pan. Simmer the dal with lid on until soft, then add oats and continue as above. Add more water as needed.




🍽️ Serving Suggestion

Serve hot with a dollop of ghee, curd or raita, and papad on the side. A wedge of lemon or mango pickle adds brightness. For a diabetic-friendly version, skip the ghee or go light and add more vegetables.

Lunch & Dinner

Capsicum Besan Zunka: A Rustic Homestyle Sabzi

Puspa

In the heart of a rural kitchen, a simple steel thali tells a story of comfort. Golden rotis lie alongside a heap of dry, crumbly capsicum besan sabzi, a lemon slice, crisp papad and a glass of spiced buttermilk.  This Maharashtrian Zunka (झुणका) dish of bell peppers and gram flour is all about earthy, homey flavors and pleasing textures.  As one home-cook blogger notes, after cooking the peppers, “the besan absorbs the moisture… and forms coarse crumble”.  In other words, the batter-coated peppers turn into a delicious crumble of spiced besan and veggies – hearty, a little nutty, and just dry enough to scoop up with hot chapatis.  The result is a rustic sabzi whose comforting simplicity feels like lunch at grandma’s table.

In our small-town memories, summer heat pushes us indoors by noon, and the kitchen fills with the smell of curry leaves and turmeric.  Over a newspaper on the kitchen floor, our family would sit cross-legged around the lunch.  There’s a special pride in this humble dish: it’s quick to make yet full of flavor.  As food writer Denise D’Silva Sankhé observes, Capsicum Zunka is packed into many Maharashtrian lunchboxes – an easy mid-morning fix – and even each family guards its own secret spice mix for it.  It’s this sense of tradition that makes each bite feel homely.  Every spoonful of the sabzi, with its bright green pepper bits and golden specks of besan, reminds us of the care of generations before.

Ingredients

4 medium green capsicums (bell peppers), diced

1 cup gram flour (besan) – roasted until fragrant, then set aside

2 tablespoons oil (vegetable or peanut)

1 teaspoon mustard seeds

10–12 fresh curry leaves

1/4 teaspoon asafoetida (hing)

1/2 teaspoon turmeric powder

1–2 teaspoons red chili powder (adjust to taste)

1 teaspoon coriander powder (optional)

1 large onion, finely chopped (optional, for extra flavor)

2 cloves garlic and 1-inch ginger, minced (optional)

Salt to taste

Fresh cilantro leaves for garnish (optional)


Instructions

1. Roast the gram flour: In a dry pan, toast the besan over medium heat, stirring constantly, until it turns light golden and smells nutty. Remove to a plate and let it cool. (Roasting ensures the flour won’t taste raw.)


2. Temper the spices: Heat the oil in a heavy-bottomed skillet over medium heat. When hot, add the mustard seeds. When they begin to pop, add the curry leaves and a pinch of hing. (The leaves will sizzle.) Stir briefly.


3. Sauté aromatics: Add the chopped onion, ginger and garlic (if using). Sauté for 1–2 minutes until the onion is soft. Sprinkle in the turmeric and red chili powder and stir well.


4. Cook the capsicum: Add the diced green peppers and a little salt. Stir to coat them in the spices. Sauté uncovered for 3–4 minutes, just until the peppers begin to soften but still hold a bit of crunch. (If the pan looks very dry, splash in a tablespoon of water to help them cook.)


5. Add the besan: Reduce heat to low. Slowly sprinkle the roasted gram flour over the peppers, a little at a time, mixing thoroughly after each addition so there are no lumps. The besan will absorb the moisture from the peppers and begin to thicken.


6. Simmer and steam: Cover the pan and cook on low for about 3–4 minutes, stirring once or twice. This gentle steaming helps the flavors meld. The sabzi should end up fairly dry and crumbly in texture.


7. Final seasoning: Taste and adjust salt or chili if needed. Remove from heat and let the sabzi sit, covered, for another 2 minutes (off the heat) – this lets any remaining steam finish the cooking.


8. Garnish and serve: Sprinkle with chopped cilantro if desired and give it a final mix. Serve the Capsicum Besan Zunka hot.



Serving Suggestions

Traditionally, this dry sabzi is enjoyed right off the tawa with simple accompaniments. Pile it onto a steel thali or banana leaf and pair it with warm phulkas or jowar/bajra bhakris.  Don’t forget a spoonful of green chili thecha (garlic-pepper chutney) or a bite of tangy mango pickle on the side for extra punch.  A small bowl of sliced onions with lemon and a chilled steel tumbler of salted buttermilk (chaas) complete the rustic meal. This hearty platescape – crisp flatbreads, coarse sabzi, fiery chutney and cooling buttermilk – is the essence of homestyle Maharashtrian comfort.

Lunch & Dinner

South Indian Vegetable Kurma with Appam and Idiyappam

Puspa

In my family, Sunday breakfasts were always a special occasion. I remember waking up to the gentle scent of fresh coconut and spices wafting from the kitchen as my mother simmered vegetable kurma on the stove. The kitchen filled with the warm aroma of cinnamon, cardamom and toasted coconut – a fragrance that felt like home. By the time we sat down to eat, the table was set with soft, steaming appams (rice pancakes) and stringy idiyappams (rice noodle hoppers), all ready to be spooned into a pot of creamy vegetable kurma. It was a simple, comforting ritual: the subtle sweetness of coconut curry paired with fluffy rice breads, shared with family and brimming with nostalgia.

Kurma (or korma) is a traditional South Indian curry made by simmering a medley of vegetables in a rich coconut-based gravy. This curry is light yet flavorful – not as heavy as North Indian kormas that use yogurt – because its base is a paste of fresh coconut and mild spices. Many cooks add cashews, poppy seeds or roasted gram to the coconut paste for extra creaminess. Whole spices like cinnamon, cloves and cardamom are heated in oil first, releasing a wonderful aroma that infuses the curry. In fact, cooks note that these fragrant spices **“along with coconut paste bring in a wonderful aroma to the dish”**. In our home, that aroma of simmering coconut and spices meant that a cozy family meal was on the way.

Vegetable kurma is famously versatile: it can accompany rotis or puris at dinner, but in South India it is often served with breakfast breads. In Kerala and Tamil Nadu, it’s common to enjoy kurma with fluffy appams or string hoppers (idiyappams) for a comforting morning meal. As one cookbook explains, vegetable kurma is an “excellent side dish” for everything from chapathis to appams and idiyappams. Here we focus on the classic coconut‐gravy version with mixed veggies, perfect for scooping up with hot appams or idiyappams on lazy family mornings.

Ingredients

Mixed vegetables (about 3 cups total): A combination such as carrots, potatoes, green beans, peas (e.g. 1 cup chopped carrots, 1 cup diced potatoes, ½ cup beans, ½ cup peas)

Onion: 1 large, finely chopped

Ginger: 1-inch piece, grated or finely chopped

Garlic: 2 cloves, minced (optional)

Green chilies: 1–2, slit (adjust to taste for mild heat)

Ground spices: ½ teaspoon turmeric powder, 1 teaspoon coriander powder (optional: ¼ teaspoon mild red chili or Kashmiri chili powder for color)

Coconut paste ingredients: 1 cup freshly grated coconut (or frozen/thawed), 8–10 cashew nuts, 1 tablespoon poppy seeds (khus khus), ½ teaspoon fennel seeds – grind these to a smooth paste with a little water.

Whole spices (for tempering): 1 bay leaf, 1 small cinnamon stick (about 1 inch), 2–3 whole cloves, 2–3 green cardamom pods, ½ teaspoon fennel seeds.

Oil or ghee: 2 tablespoons (use coconut oil for extra flavor).

Salt: to taste.

Fresh cilantro (coriander leaves): a handful, chopped (for garnish)


Method

1. Cook the vegetables: Heat 1 tablespoon oil in a pot or pressure cooker. Add the chopped vegetables, a pinch of salt, and just enough water to cover them. Cover and cook until the veggies are tender but not mushy (about 5–7 minutes on the stove, or 1–2 whistles in a pressure cooker). Drain any excess water and set the vegetables aside. (Avoid overcooking, so they hold their shape in the curry.)


2. Grind the coconut paste: In a blender, combine the grated coconut, cashews, poppy seeds and fennel seeds with a little water. Grind to a smooth paste. This creamy paste will thicken the kurma and give it a rich coconut flavor. (If you don’t have poppy seeds, more cashews or a small roasted chana dal can substitute.)


3. Temper the spices: Heat the remaining 1 tablespoon of oil or ghee in a deep pan or kadai over medium heat. Add the bay leaf, cinnamon stick, cloves, cardamom pods, and ½ teaspoon fennel seeds. Sauté for about 30 seconds until they release a fragrant aroma.


4. Sauté aromatics: Add the chopped onion to the pan. Sauté on medium heat until the onion turns translucent and soft, about 3–4 minutes. Then add the ginger, garlic and green chilies. Cook for another 1–2 minutes until the raw smell of ginger and garlic disappears.


5. Spice it up: Sprinkle in the turmeric and coriander powders (and a little chili powder if using). Stir and cook for 30 seconds to bloom the spices. (This step ensures the spices toast slightly and become fragrant.)


6. Add the coconut paste: Pour in the ground coconut-cashew paste and mix well with the onions and spices. Cook for a minute while stirring, so the paste is heated through and coats the onions.


7. Combine and simmer: Add the boiled vegetables back into the pan along with ½ to 1 cup of water or thin coconut milk (enough to reach your desired curry consistency). Season with salt and stir to combine. Bring the curry to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 3–5 minutes so the flavors meld. Tip: Once the curry comes to a boil, keep it on low heat – overboiling after adding coconut can make the gravy grainy.


8. Finish and serve: Just before turning off the heat, stir in half of the chopped cilantro. Taste and adjust salt or spices as needed. Garnish with the remaining cilantro. Serve the vegetable kurma hot, ideally with soft appams or idiyappams on the side (the curry is a perfect match for these rice breads).



This creamy, coconut-scented kurma is best enjoyed fresh, spooned generously over pillowy appams or threadlike idiyappams. Each bite – sweet coconut, gentle spices and tender mixed vegetables – brings back the warmth of home and family gatherings. Enjoy this homestyle South Indian vegetable kurma as comfort food any time you crave that nostalgic, curry-kissed aroma and taste.

Notes: You can customize the vegetables to your liking (cauliflower, peas, or even paneer). For a Kerala-style “white kurma”, use fewer red chilies and add a bit more coconut or coconut milk for a pale, fragrant curry. Leftovers keep well in the fridge for a couple of days; simply reheat gently and add a splash of water or coconut milk if it thickens.

Sources: This recipe is inspired by traditional South Indian vegetable kurma dishes and home cooks’ tips. It reflects the classic coconut-cashew gravy method and family meal traditions of the region.

Lunch & Dinner

Methi Malai Matar – A Creamy North Indian Winter Curry

Puspa

There’s something magical about winter mornings in the kitchen. The air outside might be crisp, but inside is warm and fragrant as I wash fresh methi (fenugreek) leaves for today’s curry. Bunches of leafy methi straight from the market still hold the earthy scent of the season. As I chop and toss them into sizzling oil, memories of childhood winters come flooding back – I can almost see my grandmother stirring a pot of Methi Malai Matar on the stove. The aroma of fenugreek mingling with spices and fresh cream instantly fills the house with comfort. Fenugreek thrives as a winter crop in North India, and Ayurveda even says these leaves generate warmth in the body during cold months. No wonder methi is a winter staple in our home, and no dinner felt complete without a bowl of this creamy, green-hued curry.

Over the years I’ve learned a few cooking secrets from my elders. For example, I always wash the methi leaves very well and give them a quick sauté – a simple step that tames any bitter edge. I never add turmeric or heavy red chili powder, so the curry sauce stays that delicate creamy-white . Instead I rely on gentle green chilies and a hint of garam masala to bring warmth and flavor. When the spices bloom in the pan, and the green peas and cream are simmering together, the kitchen fills with a nutty, soothing aroma that makes winter feel like home. Methi Malai Matar really is comfort food – a mild, silky North Indian curry made with fenugreek leaves, peas and fresh cream. Each spoonful tastes gently spiced and sweet from the peas, with just the faint bitterness of the methi cutting through, exactly as I remember from family dinners. It’s a dish that always seems to warm the body and soul on a frosty evening.

Ingredients

2 cups fresh fenugreek leaves (methi), washed and finely chopped

1 cup green peas (matar), fresh or frozen

1 medium onion, finely chopped

1 tablespoon ginger-garlic paste

2–3 green chilies, slit lengthwise (for mild heat)

2 tablespoons oil or ghee (clarified butter)

1 teaspoon cumin seeds (jeera)

1/4 cup cashew nuts, soaked in warm water for 15–20 minutes

1/2 cup fresh cream (malai) or heavy cream

1/4 teaspoon garam masala (optional, for finishing)

1/2 teaspoon sugar (optional, balances slight bitterness)

Salt, to taste

Fresh coriander leaves, for garnish


Method

1. Prep the fenugreek: Heat a teaspoon of oil in a pan. Add the chopped fenugreek leaves and sauté over medium heat for 2–3 minutes. This helps soften the leaves and reduce their raw bitterness. Remove the leaves and set aside. (This step follows the traditional tip of cleaning and lightly cooking methi to mellow its flavor.)


2. Make the cashew-onion paste: In the same pan, add another teaspoon of oil. Sauté the chopped onion until it turns translucent. Add the slit green chilies and ginger-garlic paste, and cook for another minute until fragrant. Transfer this mixture to a blender, add the soaked cashews, and blend into a smooth paste (add a little water if needed).


3. Cook the spice base: Heat the remaining oil in a large pan or kadai. Add cumin seeds and let them sizzle. Stir in the cashew-onion paste. Cook this masala paste, stirring continuously, until the oil starts to separate from the mixture (about 3–4 minutes). This deepens the flavor and ensures the paste isn’t raw-tasting.


4. Build the curry: To the pan, add the sautéed fenugreek leaves and green peas. Mix well. Pour in about 1 cup of water and the fresh cream. Stir to combine. The cream (malai) will turn the curry a pale, silky white – this is how methi malai matar traditionally looks. If you like a thinner gravy, add a bit more water or cream.


5. Simmer: Season the curry with salt and the optional sugar (this balances any lingering bitterness). Cover and let it simmer on low heat for 5–8 minutes, or until the peas are tender and the flavors have melded. The sauce will thicken slightly and become rich and creamy. Taste and adjust the seasoning; add a pinch of garam masala if you want a warm, fragrant finish.


6. Garnish and serve: Turn off the heat and sprinkle in chopped coriander. Transfer the Methi Malai Matar to a serving bowl. Drizzle a little extra cream or a dollop of butter on top for a restaurant-style touch.



Serve this hearty curry hot, with warm whole-wheat chapatis or flaky parathas. For a complete winter meal, pair it with a simple kachumber salad (diced cucumber, tomato and onion tossed with lemon and salt) on the side. Each mouthful of the creamy, aromatic curry – with its tender peas and fragrant fenugreek – feels like a cozy embrace on a cold night.

Lunch & Dinner

Homestyle Dal Makhani – A Nostalgic North Indian Comfort Food Recipe

Puspa

Introduction

Every Sunday evening, I can still smell my grandmother’s kitchen filled with the rich aroma of butter, garlic, and spices. A big pot of Dal Makhani would be simmering on the stove, its creamy steam promising a hearty, comforting meal.  We kids knew it was ready when the bubbling pot slurped gently and she ladled the velvety lentils into bowls.  Sitting around the table, passing naan and rice, every bite felt like a warm hug – this slow-cooked black lentil curry was truly food for the soul.

Dal Makhani is renowned in Punjabi cuisine as “a rich, creamy and popular Punjabi dish made with slow-cooked black lentils (urad dal) and kidney beans (rajma), simmered with butter, cream and aromatic spices”.  Its very name hints at indulgence – makhani means butter – and indeed “both cream and butter contribute to the richness” of this curry.  The result is a luscious, buttery stew that is, as one recipe puts it, almost “bound to be decadent” with its generous dairy and spices.  In many North Indian homes, Dal Makhani is considered a “labour of love,” because it’s traditionally left to cook for hours on a gentle flame or over coals until the lentils almost melt into gravy.  Legend even credits Delhi’s famous Moti Mahal restaurant for inventing this dish (attributed to Kundan Lal Gujral), but any Punjabi grandmother will tell you the home-cooked version—simply seasoned and slowly simmered—is the true classic.  After the long simmer, butter and fresh cream are stirred in to give it that signature thick, creamy finish.

In our family, Dal Makhani always meant we gathered together.  We’d serve it piping hot, with plenty of warm, buttered naan or fragrant cumin-spiced rice.  The first taste of that creamy dal, draped over a fluffy piece of naan, brings back all those memories of home, warmth, and togetherness.

Ingredients

Whole black urad dal (kali dal): 1 cup (soaked overnight)

Red kidney beans (rajma): ¼ cup (soaked overnight)

Water: about 3 cups (for cooking the lentils)

Ghee or butter: 2–3 tablespoons (plus more for finishing)

Cumin seeds: 1 teaspoon

Whole spices: 2–3 cloves, 2 green cardamoms, 1 black cardamom, 1-inch cinnamon stick, 1 bay leaf (tej patta)

Onion: 1 medium, finely chopped

Green chilies: 1–2, slit (adjust to taste)

Ginger-garlic paste: 1 tablespoon (or freshly grated ginger + garlic)

Tomatoes: 2–3 medium, pureed (or 1 cup tomato puree)

Red chili powder: 1 teaspoon (Kashmiri chili for color, or paprika)

Nutmeg: a pinch, freshly grated (optional, for warmth)

Salt: to taste

Water or stock: 1 cup (to adjust consistency if needed)

Heavy cream: ½ cup (or fresh cream/yogurt, for richness)

Kasuri methi (dried fenugreek leaves): ½ teaspoon, crushed (optional)

Fresh cilantro (coriander): chopped, for garnish

Optional (smoky “dhungar”): 1 small piece charcoal (heated red-hot) and 1 tsp ghee


Method

1. Soak the lentils and beans. In a large bowl, cover the urad dal and rajma with plenty of water. Let them soak for 8–10 hours or overnight. Drain and rinse well before cooking.


2. Cook the dal and rajma. Transfer the drained lentils and beans to a pressure cooker. Add about 3 cups of fresh water and a pinch of salt. Cover and cook on high heat until the cooker whistles about 18–20 times (roughly 30–40 minutes). Then turn off the heat and allow the pressure to release naturally. The lentils should be very soft, almost falling apart – “melt in the mouth” tender.


3. Prepare the spice base (tadka). While the lentils cook, heat 2 tablespoons ghee or butter in a heavy-bottomed pot or deep pan over medium heat. Add the cumin seeds, cloves, green cardamoms, black cardamom, cinnamon stick, and bay leaf. Sauté for 30 seconds until fragrant.


4. Sauté onions and aromatics. Add the chopped onion and green chilies to the pot. Cook until the onion is translucent and just beginning to brown. Stir in the ginger-garlic paste and continue cooking for another minute, until the raw smell goes away.


5. Add tomatoes and spices. Pour in the tomato puree and a splash of water. Season with the red chili powder, a pinch of nutmeg, and salt. Cook the mixture, stirring often, until it thickens and the oil begins to separate from the masala.


6. Combine lentils and simmer. Stir the cooked dal and rajma (with its cooking liquid) into the pot. Add extra water or stock if needed to reach your desired consistency. Bring everything to a gentle boil, then reduce the heat to low. Slow simmer uncovered for 20–30 minutes, stirring occasionally. (As one chef notes, *“the more you slow cook it, the better it tastes.”*) This slow cooking helps the dal become creamy and develop a rich flavor.


7. Finish with dairy. Mash a few lentils against the side of the pot to naturally thicken the sauce. Stir in the heavy cream and mix well. Add a knob of butter or a splash of more ghee. Sprinkle in the crushed kasuri methi for a fragrant boost and adjust salt or spices to taste.


8. Optional smoke (dhungar). For the classic smoky aroma, light a piece of charcoal over an open flame until it glows. Carefully place it in a small metal cup or foil in the center of the pot, pour 1 teaspoon ghee over the hot coal, and immediately cover the pot for 2–3 minutes. The resulting smoke will infuse the dal with that restaurant-style smokiness. (Only do this if you’re comfortable with it and watch safety closely.)


9. Garnish and serve. Remove the whole spices if desired. Garnish the Dal Makhani with chopped cilantro and a drizzle of cream. Serve it hot as the star of a family dinner.



Suggested Accompaniments

Soft, buttery naan or garlic naan: Perfect for scooping up every last bit of dal.

Jeera (cumin) rice: Fragrant basmati rice tempered with cumin seeds complements the rich dal.

Roti or paratha: Warm flatbreads are also wonderful if you prefer.

Fresh salad or raita: A simple kachumber salad (chopped cucumber, tomato, onion with lemon) or cool yogurt raita balances the richness.

Pickles and lemon: Mango pickle, mixed achar or lemon wedges add a tangy punch.

Papadums (papads): Crispy lentil crackers make a nice crunchy side.

Lunch & Dinner

Raw Mango Dal – Tangy Summer Comfort in a Bowl

Puspa

In my childhood summers, raw mangoes were a prized ingredient in our kitchen. When the sun was blazing, my mother knew exactly how to turn that heat into comfort: with a pot of tangy Raw Mango Dal simmering on the stove. She’d toss tart green mango pieces into creamy yellow lentils, and the whole house would fill with a mouthwatering aroma. One sip of that sour-and-spiced dal and I’d be instantly refreshed – it was like summer vacation served in a bowl, bringing a smile to my sun-tired face every time.

Raw Mango Dal is a seasonal Indian lentil dish that combines the protein-packed goodness of dal with the bright tang of unripe mango. It’s especially popular during mango season in many regions of India. (In Andhra, for example, a similar mango dal is known as mamidikaya pappu, and in Bengal, aamer dal.) Essentially, we cook lentils like toor dal or moong dal with chunks of raw green mango so that the dal absorbs that lovely sourness. A simple tempering of spices (tadka) poured on top makes it truly sing with flavor. The result is a light, homestyle dal that’s comforting yet zesty – just the thing for hot days when you crave something soothing but also appetizing.

Ingredients (Serves 4)

1 cup toor dal (split pigeon peas) or moong dal (yellow lentils)

1 medium raw green mango, peeled and cut into chunks (about 1 cup of pieces)

2 green chilies, slit (adjust to taste)

2½ cups water (for cooking the dal, approximately)

½ teaspoon turmeric powder

Salt to taste (add after cooking the dal)

2 tablespoons ghee or oil (for tempering)

½ teaspoon mustard seeds

½ teaspoon cumin seeds

1–2 dried red chilies

¼ teaspoon asafoetida (hing)

8–10 fresh curry leaves

2 cloves garlic, sliced (optional)

½ teaspoon red chili powder (optional, for extra heat & color)

2 tablespoons fresh coriander leaves, chopped (to garnish)


Step-by-Step Preparation

1. Pressure Cook the Dal & Mango: Rinse the dal a couple of times under water. In a pressure cooker, combine the rinsed dal, raw mango pieces, green chilies, turmeric, and about 2½ cups of water. Cook for 3–4 whistles (or until the dal is soft and mushy). If you don’t have a pressure cooker, boil the dal in a pot until the lentils are very tender (this may take 30–40 minutes, adding more water as needed). Allow the pressure to release naturally.


2. Mash & Adjust Consistency: Once the dal is cooked and soft, open the cooker and gently mash the dal with a spoon or whisk to your desired consistency. The cooked mango will be very tender and will mostly blend into the dal, adding a tangy flavor. If the dal looks too thick, stir in a bit of hot water to thin it out. Now add salt to taste. Keep the dal on low heat, simmering gently, while you prepare the tempering.


3. Prepare the Tadka (Tempering): In a small pan, heat the ghee or oil over medium heat. Add the mustard seeds and cumin seeds and let them splutter for a few seconds. Then add the dried red chilies, garlic slices (if using), and curry leaves. Sauté for about 30 seconds until the garlic turns lightly golden and the spices release their aroma (be careful, the curry leaves will crackle!). Turn off the heat and stir in the asafoetida. If you want an extra kick of heat and color, add the red chili powder now, stirring it into the hot oil (this prevents it from burning).


4. Combine & Serve: Carefully pour this hot tempering over the simmering dal. You should hear a satisfying sizzle! Give the dal a good stir so all that spiced ghee/oil blends in. Let the dal simmer together with the tempering for another 1–2 minutes to let the flavors meld, then turn off the heat. Sprinkle the chopped fresh coriander on top. Your Raw Mango Dal is ready – serve it piping hot with your favorite accompaniments and enjoy the tangy goodness!



Tips for Perfect Raw Mango Dal

Lentils: You can use either toor dal or moong dal for this recipe, or even a mix of both. Toor dal gives a slightly thicker, earthier base, while moong dal makes the texture a bit lighter and silkier. Both absorb the mango flavor well – so choose based on your preference or what’s on hand. (If using moong dal, you might not need to pressure cook as long since it softens faster.)

Tanginess: The tanginess of the dal will depend on your mango’s sourness. Feel free to adjust the amount of raw mango to your taste – if you want it extra tangy, add a few more mango pieces, and if your mango is very sour or you prefer a milder tang, you can use a little less. Pro tip: If the cooked dal turns out too sour for your liking, stir in a pinch of sugar or jaggery. It won’t make the dal sweet, but it will balance the sourness nicely without dulling that mango flavor.

Thickness: For a thicker, more porridge-like dal, mash the lentils well and simmer a bit longer to evaporate some water. For a thinner, soupier dal, add a little more water when cooking or after and don’t mash the lentils completely. You have complete control over the consistency – so make it as hearty or as light as you prefer. Remember, the dal will also thicken a bit as it cools, so aim slightly thinner if you plan to serve it later.

Flavor: Using ghee for the tempering gives a lovely rich aroma and taste (that nutty fried garlic and cumin in ghee is heavenly). If you’re vegan or want to keep it lighter, use any neutral cooking oil – it will still be delicious. Don’t skip the curry leaves and asafoetida if you can help it; even a small pinch of hing and those few curry leaves add an authentic depth of flavor that makes the dal taste like grandma’s recipe. Adjust the chilies to your heat preference – green chilies give a fresh heat while dried red chilies add warmth and a smoky touch. And if you love garlic, that optional sliced garlic in the tadka really brings an extra homestyle warmth to the dish.


Serving Suggestions

Classic Rice Meal: Raw Mango Dal is best enjoyed with plain steamed rice. Ladle the hot, tangy dal over a mound of rice, add a little drizzle of ghee on top, and serve it with a crispy papad and a side of spicy pickle (mango or lime pickle pairs exceptionally well). This combination of soft rice, sour dal, crunchy papad, and fiery pickle is simple yet absolutely satisfying – a classic summer comfort meal in many Indian homes.

Roti or Paratha: You can also relish this dal with chapatis, rotis, or parathas. Because it’s on the thinner side compared to gravies, make sure to cook the dal a bit thicker if you plan to scoop it up with bread. The tangy lentils make a great accompaniment to whole wheat flatbreads, especially when paired with a dry vegetable sabzi or a potato fry on the side. It’s a wonderful change from the usual dal sabzi routine and perks up your everyday dinner or lunch plate.

In a Thali: Include Raw Mango Dal as part of a larger summer thali (platter). It goes wonderfully next to other dishes like a light veggie stir-fry, maybe a cucumber salad or raita, and some jeera rice or pulao. The dal’s bright flavor can really balance richer dishes. And if you’re like me, you might even enjoy slurping a little bowl of this dal like a soup – it’s light and refreshing enough for it! However you serve it, make sure to have some extra papads or fryums on hand, because everyone will want something crunchy to munch with this tasty dal.


Why I Love It

I love Raw Mango Dal because it tastes like summer in a bowl. It’s amazing how a simple everyday dal transforms into something special just by adding a few pieces of raw mango. The moment that tangy mango hits the pot, it fills the kitchen with an irresistible aroma – a signal that my favorite time of year has arrived. Each spoonful is a beautiful balance: the comforting, creamy texture of lentils on one hand, and a zingy, mood-lifting sharpness on the other. It’s the dish that cheered me up on many a sweltering afternoon as a kid, and to this day, it never fails to make me happy. When I miss home or when the heat saps my appetite, I know I can cook up this dal and instantly bring back both my appetite and a flood of sweet summer memories. 🌼

Lunch & Dinner

Potolo Kuruma (Odia Style) – A Comfort Curry from Coastal Kitchens

Puspa

In an Odia kitchen, potolo (pointed gourd) is more than just a vegetable — it’s part of the everyday rhythm of home. Whether it’s in dalma, bhaja, or this creamy kuruma, potolo finds its way onto plates with quiet grace. I remember summer afternoons at my grandmother’s house where she’d grind fresh coconut, pop mustard seeds in oil, and slow-cook this humble curry while we waited with steel plates in hand.

Unlike the rich North Indian kurmas with cream and cashews, Odia Potolo Kuruma is gentle, coconut-based, and lightly spiced. It’s the kind of curry that lets the vegetable shine while adding warmth and depth with mustard, cumin, and ginger. Served with steamed rice or ghee-laced puris, it’s an ode to slow cooking and soft memories.

Ingredients (Serves 3–4)

8–10 medium-sized potolo (pointed gourd), peeled and cut into halves

2 medium potatoes, peeled and cubed (optional but traditional)

1 medium onion, finely sliced

1 small tomato, chopped

½ cup grated coconut (fresh or frozen)

1 tbsp poppy seeds (khus khus)

1 tsp cumin seeds

1 tsp ginger paste

½ tsp turmeric powder

½ tsp red chili powder

1–2 green chilies, slit

1 tsp mustard seeds

1 dry red chili

Salt, to taste

2 tbsp mustard oil (or regular oil if preferred)

Fresh coriander for garnish (optional)




Preparation

1. Prep the coconut paste:

Soak poppy seeds in warm water for 15 minutes. Grind with grated coconut and cumin seeds into a smooth paste. Set aside.

2. Fry the potolo:

Heat 1 tbsp mustard oil in a kadhai or pan. Lightly fry the potolo pieces until golden and semi-soft. Remove and keep aside.

3. Cook the masala:

In the same pan, add a little more oil. Splutter mustard seeds and red chili. Add sliced onions and sauté till golden. Stir in ginger paste, turmeric, red chili powder, and chopped tomatoes. Cook till the tomatoes soften.

4. Add the paste & veggies:

Add the ground coconut paste and sauté for 2–3 minutes till aromatic. Then add the fried potolo, cubed potatoes, green chilies, salt, and a splash of water.

5. Simmer & cook:

Cover and cook on low heat for 10–12 minutes, stirring occasionally. Add more water for a thinner gravy. The kuruma should be creamy and the potolo soft but intact.

6. Garnish & serve:

Turn off the heat, garnish with fresh coriander if desired, and serve warm.


Tips for Best Potolo Kuruma

Fresh potolo matters: Pick tender, smaller ones — overripe ones can be seedy.

Don’t skip mustard oil: It gives a distinct Odia flavor — just heat it till it smokes slightly to mellow it.

Soaking poppy seeds helps them grind smoothly into the paste.

Customize spice: Add more green chilies for a spicier version or a pinch of garam masala at the end for richness.



Serving Suggestions

With steamed rice and a squeeze of lemon

Alongside puris or luchis for a comforting Sunday brunch

With a side of fried badi chura or dry sabzi

Serve in traditional brass bowls for a rustic, authentic feel



Why I Love It

Potolo Kuruma reminds me of home. Of lazy afternoons where the kitchen buzzed with clinks of brass pots and the air carried the scent of roasted cumin and mustard oil. It’s not a fancy curry, but it carries the flavor of heritage — one that warms your soul and fills your plate with memories. I love how it pairs so effortlessly with rice yet feels special every time I make it. It’s simple, soulful, and forever Odia.