

Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
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Tangy pineapple gojju with aromatic pepper rasam & fiber-rich beetroot. An energy-giving, unique flavor combo!

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)

A delightful sweet, sour, and spicy curry from Karnataka. Juicy pineapple chunks are simmered in a tangy tamarind sauce with a freshly ground spice blend. Perfect with hot rice.

A comforting and aromatic South Indian soup, bursting with the pungent heat of black pepper and the tang of tamarind. This traditional milagu rasam is perfect for soothing a cold or enjoying with hot rice.

A vibrant and healthy South Indian stir-fry made with finely chopped beetroot, aromatic spices, and fresh coconut. This simple side dish is slightly sweet, savory, and ready in under 30 minutes.
Serving size: 1 cup


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Tangy pineapple gojju with aromatic pepper rasam & fiber-rich beetroot. An energy-giving, unique flavor combo!
This udupi dish is perfect for lunch. With 763.63 calories and 13.819999999999999g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Serving size: 1 cup
Prepare the Gojju Masala. In a dry pan over low-medium heat, add chana dal, urad dal, coriander seeds, and fenugreek seeds. Roast for 2-3 minutes until fragrant and lightly golden. Add the dry red chillies and sesame seeds, roasting for another minute. Finally, add the grated coconut and roast for 1-2 minutes until aromatic. Turn off the heat and let the mixture cool completely.
Once cooled, transfer the roasted ingredients to a spice grinder or blender. Grind to a fine powder. Set this masala powder aside.
In a medium pot, combine the pineapple chunks, 1 cup of water, turmeric powder, and half of the salt. Bring to a boil, then reduce the heat and simmer for 8-10 minutes until the pineapple is tender but not mushy.
To the pot with the cooked pineapple, add the tamarind water (tamarind paste mixed with 1 cup warm water), grated jaggery, and the remaining salt. Stir well until the jaggery dissolves. Bring the mixture to a gentle boil.
Gradually add the ground masala powder to the pot, stirring continuously to avoid lumps. Reduce the heat to low and let the gojju simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken.
Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter. Then add the curry leaves and asafoetida, and sauté for 20-30 seconds.
Serving size: 1 cup
Cook the Dal
Prepare Spice Powder & Tamarind Extract
Simmer the Rasam Base
Preparation (10 mins): Wash, peel, and finely chop the beetroot into small, even-sized cubes. Finely chop the onion, slit the green chilies, and chop the coriander leaves. Keep all ingredients ready for a smooth cooking process.
Tempering (2 mins): Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. Then, add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown. Finally, add the curry leaves and hing, and sauté for another 10 seconds until fragrant.
Sauté Aromatics (3 mins): Add the finely chopped onion and slit green chilies to the pan. Sauté for 2-3 minutes, stirring occasionally, until the onions become soft and translucent.
Cook Beetroot (12 mins): Add the chopped beetroot, turmeric powder, and salt to the pan. Mix everything well to ensure the beetroot is coated with the spices. Sprinkle 3 tablespoons of water, cover the pan with a lid, and reduce the heat to low. Let it cook for 10-12 minutes, stirring once or twice in between, until the beetroot is tender but still has a slight bite.
Finish with Coconut (1 min): Once the beetroot is cooked through, remove the lid. Add the fresh grated coconut and mix gently to combine. Cook for one more minute, allowing the coconut to warm up and its flavors to meld with the beetroot.
Garnish and Serve (1 min): Turn off the heat. Stir in the fresh lemon juice and garnish with finely chopped coriander leaves. Serve the Beetroot Palya hot as a side dish with rice and sambar, rasam, or with chapatis.
Pour the hot tempering over the pineapple gojju. Mix well. Let the gojju rest for at least 10 minutes before serving to allow the flavors to deepen. Serve warm with steamed rice.
Combine and Froth
Prepare the Tempering (Tadka)
Finish and Serve