Saturday, January 11, 2020

" Walk with Pardhis " - A Guest Post by Vidya Murali and the recipe of Guava Chutney !


It is an interesting initiative by The Last Wilderness Organization that helps city bred people to discover the charm and mysteries of the jungle led by members of the Pardhi tribe, who were once forest dwelling nomads of Panna, now relocated to nearby villages.
At the end of a four hour trek, we were treated , with much love and care , to a sumptuous hot lunch served on leaf plates and cups in the adobe house of a headman.
We climbed up some narrow steps into a large attic from the edge of which we could see the kitchen below. Two ladies were making fresh rotis on old fashioned wood stove.
" Tread softly," said the man of the house gently. " or the mud plaster might flake off and rain upon the kitchen below!"

It was a wonderful spread . First came a salad of chopped raw onions and cucumber , with tomato slices and two whole green chillis . Then two varieties of chutnis - Guava and Amla . All raw ingredients , freshly ground on stone mortars . The guava chutni was a discovery . The sweetness of half ripe guavas was set off by the sharpness of green chillies and the rich aroma of coriander leaves , while a hint of garlic and some tang perked up the aftertaste. It was difficult to guess what imparted that very slight sourness - tamarind or lime . With the freshly roasted rotis ( made of a mix of three flours - Bajra , Gehu and jowar ), the Guava chutni tasted heavenly . Amla was also prepared similarly and the tang quotient was much higher . There was a sumptuous bharta , with mashed and roasted eggplant as base for mixed vegetables . Channadal mashed with greens was mild and wholesome and went well with rice . The meal was rounded off with a delicious kheer .

( Vidya Murali is a travel blogger and she blogs at . Her experiences and adventures come alive as she vividly describes even minute details about her sojourns on her return. I enjoy those arm chair travel moments when I visualize the beautiful scenes of strange places, and my ears prick up when the topic steers towards food ! The description of Guava Chutney she enjoyed inspired me to try out the relish immediately. I requested her to write a guest post about the Pardhis' food before posting this recipe. And here we go! )

Koyyapazha Chutney/ Seebehannina Chutney

Guava (Half Ripe ) - 1 big 
Fresh coriander leaves ( Chopped ) - 1 bunch
Fresh ginger - 1'' piece
Green chillies - 3
Garlic ( peeled )- 4 or 5cloves
Salt - 3/4 tsp
Juice of half lime
1. Wash and chop the guava into cubes.

2. Remove the hard seeds.
3. Add all the ingredients into the mixer and blend into a slightly coarse chutney.

Fresh and green Koyyapazha Chutney / Seebehannina Chutney is ready.                                        


Enjoy the Guava relish with rotis, dosas, rice and with a whole list of other dishes.

Wednesday, January 8, 2020

Kollu Semia Bath - Horse gram Vermicelli Savoury Dish

Kollu ( Tamil ) or Hurali ( Kannada ) is one of the most nutritious legumes and is the richest source of plant protein. It is also a good source of energy because of its heat generating property. In this era of advancing technology we do not need super power to go about our normal day to day activities. But people who take up intense physical activities like sports , dancing , trekking etc will need immense Human Power to pursue their endeavours.  Kollu/ Hurali ( Horse gram) is a super food that builds and strengthens muscles and also generates the heat to boost Human Power. A Rasam/ Saaru prepared using sprouted Kollu / Hurali is a popular soup usually prepared during winter.
Here is a recipe of  Kollu Semia Bath prepared using Kollu/Hurali/Horsegram Vermicelli - a novel item in the Food Market.


Kollu Semia ( Horsegram Vermicelli ) - 1/2 packet (200 gms)
Sesame oil - 2 tbsps
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Asafoetida - 1 pinch
Cashew nuts - a few
Green Peas - 1/2 cup
Tomatoes ( Chopped ) - 1 cup
Grated ginger - 1 tsp
Curry leaves - a few
Sambar Powder - 1/2 tsp
Salt  - 1/2 tsp
1. Soak the Kollu Semia in cold water for exactly one minute.
2. Drain and keep it aside.
3. Steam cook the drained Vermicelli for exactly three minutes . I steamed it in a pressure cooker.

4. Heat oil in a pan and splutter mustard seeds and cumin seeds.
5. Add cashew nuts and fry till they are golden in colour.
6. Add asafoetida followed by curry leaves, ginger, green peas and tomatoes.
7. Stir in Sambar Powder and salt, and cook on medium flame.
8. Cook till the oil separates and switch off flame.
9. Add the steamed Kollu/ Hurali Semia / Horse gram Vermicelli into the gravy and gently mix together taking care not to smash the Vermicelli.
10. Switch on the stove once again and warm up the Kollu Semia Bath on low flame, stirring for two more minutes.

Enjoy the power packed Kollu Semia Bath with a cup of thick curd.