Indian Yellow Cucumber Fry (Bollari Barthad) From Coorg

Indian Yellow Cucumber, also known as Mangalore or Madras Cucumber, is a curry cucumber that is low on calories and is a good source of Potassium. It contains no saturated fats or cholesterol and is known for its diuretic properties (Source: Unlike other cucumbers, this yellow cucumber does not fall apart when it is cooked.


In Coorg, we make a delicious fry using the yellow cucumber. Once upon a time, this was grown in the backyard of most homes. It was stored for months together in a cool dry place for use when other vegetables were in short supply.

In this recipe, the yellow cucumber is cooked in a mix of spices, coconut and jaggery. The end result is a sweet and spicy dish that is finger licking good.  Here, the cucumber is used with its skin. The best way to eat this is by biting off the flesh from the skin and enjoying the gravy coated pieces and the profusion of flavors that accompany them.


Indian Yellow Cucumber Fry (Bollari Barthad) From Coorg

Here is how to make the Indian Yellow Cucumber fry (Bollari Bartad).


1 medium-sized Indian Yellow Cucumber/Madras Cucumber

½ tsp. Turmeric

½ tsp. Chilli powder

½ tsp. Coriander powder

½ tsp. Jeera powder

Salt to taste

½ tsp Jaggery powder

¾ cup Coconut, ground to a fine paste

For the seasoning:

2 tbsp. vegetable oil

½ tsp. Mustard seeds

1 medium-sized Onion, finely chopped

4 cloves of Garlic, crushed

10-12 Curry leaves




Madras/Mangalore cucumber, sliced


  1. Clean the cucumber and remove the core which contains the seeds. Cut it into thin slices of 2” each and slit each slice as shown in picture above.
  2. Add the turmeric, chilli, coriander, jeera and salt. Toss so that the spices coat all the slices. Set aside for 15 minutes.
  3. In a pan heat the oil. When hot, add the mustard seeds and let it sputter. Add the onions. When it turns pink, add the crushed garlic and the curry leaves and fry for a minute.
  4. Now add the sliced Mangalore cucumber and mix well. Add 1/2 cup of water and cook on a medium flame till the cucumber turns transparent.
  5. Add the ground coconut and the jaggery. Keep stirring from time to time till the cucumber is well cooked and the gravy coats the pieces. It should be completely transparent and firm to the touch.

Bollari Barthad is ready!

This is best served with hot rice or akki vottis.




Beetroot Salad

A salad that is colorful and packed with nutrition! A salad that is as appealing to the eye as it is to the palate! That is the Beetroot salad for you.

The main ingredient here is the earthy and colorful Beetroot. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. (Source:

Beetroots combined with onions, tomatoes and green chilies with a generous sprinkling of chopped coriander leaves results in a great salad, one which is wholesome and a delight to eat. This is certainly a salad you would want to make and savor again and again.


To make a Beetroot salad for 2, you will need:


1 medium-sized Beetroot

1 medium-sized Onion

1 medium-sized Tomato

1 Green chili, deseeded

Fresh coriander, one small bunch, finely chopped

¼ cup water

Salt to taste


  1. Wash and slice all the vegetables very thin as shown in the picture. Slit the green chili. Add salt.
  2. In a thick bottomed pan, cook the sliced vegetables and the slit green chili with a ¼ cup of water on a slow  flame till the vegetables are nearly cooked and the water evaporates.
  3. Add the chopped coriander. Mix well.


Your salad is ready.

This salad is a great accompaniment with any meal. It can be a meal by itself.


  1. You can cook this salad in a pressure pan (two whistles) too. Once it cools, add the chopped coriander leaves and heat till any remaining water evaporates.

Coconut Chutney-2

Chutneys are wonderful accompaniments to any Indian meal. We have so many different varieties of chutneys to cater to our taste buds. They can liven up a drab meal and whet our appetite.

There are many chutneys that I make. But one particular chutney that I learnt from my mother is my personal favorite. This chutney is made of coconut, garlic and red chilies.

Garlic, when eaten raw, is considered to be very beneficial. It is believed to  purify blood, provide relief from cold and flu, prevent heart disease and more. This chutney uses raw garlic which aids in digestion.


Coconut Chutney With Garlic

What is unique about this chutney is the combination of the garlic and the smoky flavor imparted by the slightly burnt red chili. The sweetness of the coconut, the pungency of the garlic and the heat of the red chilies together with tamarind form a delicious chutney that is appetizing. This chutney is a great accompaniment with Akki Vottis, Dosas or even rice. Here is how to make it.


1 cup grated coconut

1 red chili, slightly burnt on a flame (You may use more red chilies as per your taste.)

4 cloves of garlic, peeled (Please check the size in the picture above.)

1 tsp. tamarind pulp

Salt to taste


Using a food processor, grind all ingredients to obtain a coarse paste as shown in the image above.

The chutney is ready!


  • As you grind the ingredients, remember to add a little water at a time to ensure that the mixture comes together.
  • Use as little water as possible as otherwise the chutney can turn out to be too watery.
  • This chutney will keep for 1-2 days in the refrigerator. It is best when eaten fresh.

Here is a link to another chutney recipe that I had posted earlier.

Sweet Pumpkin Fry (Kumbala Bartad) From Coorg

Sweet Pumpkin is a very nutritious vegetable that is high in antioxidants and low on calories. It is also a rich source of minerals like Calcium, Potassium, Phosphorus and Copper. It is a vegetable that is highly recommended for people trying to lose weight. (Source:

This vegetable is a staple at every Coorg table. Most families grew this vegetable in their backyard (some still do) and stored it in a cool dry corner of their homes for months.  When needed, they would choose a Pumpkin from their store and make a delicious curry or fry with it.

Here is a simple recipe to make Sweet Pumpkin fry. It preserves the nutrition of this vegetable and enhances its taste with green chillies, coconut and onions. The end result is a dish which is sweet and spicy. It (as also the Sweet Pumpkin curry posted earlier) is a favorite at our breakfast table. We relish it with Akki Votti and a generous helping of ghee!


½ kg Pumpkin (Use tender Pumpkin)

¼ cup grated coconut

Few sprigs of Coriander leaves, chopped fine

Salt to taste

For the tempering:

2 tbsp. oil

¼ tsp. Mustard seeds

1 big Green Chili, slit (can increase it to 2 if you want it spicy)

1 big Onion, sliced

5-8 Curry leaves


  1. Wash and cut the Pumpkin, with its skin, into two. Scoop out the seeds. Slice the two halves into wedges and cut into 1” pieces as shown.
  2. In a pan, heat the oil. When hot, add the mustard seeds and let it splutter. Next, add the sliced onions and fry till it turns pink. Now add the green chilies and the curry leaves and fry for a few seconds.
  3. Now add the cut Pumpkin pieces and stir well. Reduce the flame. Add half a cup of water and salt and mix well. Let this cook on a slow flame until it is done.  Ensure that the Pumpkin does not overcook as then it will reduce to a pulp.
  4. Finally, add the coconut gratings and the coriander leaves and mix well. Remove from fire.

Delicious Sweet Pumpkin fry  or Kumbala Bartad from Coorg is ready to savour. This dish is best served with hot Akki Vottis or Dosas and a dollop of butter or ghee.


Sweet Pumpkin Fry (Kumbala Palya) From Coorg


Mushroom Fry (Kummu Bartad) From Coorg

It is the monsoon season. It is raining in Coorg in southern India. And, when it rains, it pours! In this season, it is a treat to experience the lush green forests, the Coffee and Cardamom plantations and smell the wet earth and also partake of the many delicacies that one can savor only in this season.

One such delicacy is the wild mushroom curry or fry. When it rains, the thunder and lightning are frightening. But, as a result of it, we find a plethora of wild mushrooms from the tiny “Nuch Kuumu” to the giant “Nethale Kuumu” that appear magically in the jungles and plantations. The freshly picked mushrooms are a treat to cook into a curry or a fry.

In the last post, I had shared a recipe from Coorg to make Mushroom curry. In this post, let’s learn the Coorgi way to make a simple Mushroom fry. Since wild mushrooms are hard to get today, you can use button mushrooms to make this dish.


Mushroom Fry (Kummu Bartad) From Coorg


200 gms Mushrooms

1 medium sized Onion, chopped fine

2 Green Chilies, slit lengthwise

½ tsp Turmeric powder

½ tsp Pepper powder

½ tsp Jeera powder

2 tbsps. Vegetable Oil

Few sprigs of Coriander leaves, chopped fine

Salt to taste

½ tsp. Kachumpuli (Coorg Vinegar)


  1. Wash the mushrooms and cut as shown in the picture.
  2. Mix the Salt, Turmeric, Jeera and Pepper powders into the cut mushrooms and let this mixture sit for 10 minutes.
  3. In a pan, heat 2 tbsps of oil. When hot, add chopped onions and slit green chilies and fry till the onion turns transparent.
  4. Add the mushrooms and stir well. Add ½ cup of water and cook on a slow flame till the mushrooms are tender.
  5. Add Kachumpuli and mix well. Keep stirring till all the moisture evaporates. Remove from fire and add the chopped coriander leaves and mix well.

Mushroom fry is ready!

This is best served with hot akki votti, chapathi or rice. It is also a great topping for bread.


  1. For this recipe, I have used Button Mushrooms. You can use any variety of mushroom that you like.
  2. If you do not have access to Kachumpuli, you can use lime juice. Though it does not give the same taste or color, it still will serve the purpose of adding sourness to the dish.

Mushroom (Kummu) Curry From Coorg

Coorg in Southern India, receives heavy rainfall. The rains bring with it great cheer. During this season, the forests and the plantations come alive with wild mushrooms, crabs, fish, bamboo shoots and bracken ferns, all of which are a delicacy! Ask anyone from Coorg and they will tell you!


Wild Mushrooms

The wild mushrooms are used to make a delicious curry. To find these mushrooms, people would walk through the jungles and estates early in the morning. There was a time when these mushrooms used to be collected in gunny bags. Today they are rare to find.

Here is a recipe to make Mushroom curry with button mushrooms which are easily available.


1/2 kg Mushrooms

1 tsp. Chili powder

½ tsp. Turmeric powder

2 tsp. Coriander powder

1 tsp. Cumin powder

Salt to taste

1/4 tsp. Kachumpuli (Coorg Vinegar)

To be ground to a paste:

½ fresh large coconut; 1/2 tsp. Cumin seeds

For the seasoning:

2 tbsp. oil; ¼ tsp. mustard seeds; 1 medium sized onion, chopped fine, 10-15 curry leaves


Sliced Button Mushrooms


  1. Wash and clean mushrooms and slice as shown in the picture.
  2. Mix in chili, coriander, cumin, turmeric powders and salt into the mushrooms and keep aside for 10 minutes.
  3. Heat oil in a pan. When hot, put in mustard seeds and let it sputter. Add chopped onions and fry till it turns pink. Add the curry leaves and fry for a minute. Add mushrooms and stir. Add 1 cup of water. Cook on low heat till mushrooms are tender.
  4. Add the ground coconut paste and mix well. Cook on low heat till the gravy thickens.
  5. Finally, add kachumpuli, stir and remove from fire. Add fresh coriander leaves before serving.

Mushroom curry is ready!


Mushroom Curry From Coorg

Serve hot with rice or akki votti.


  1. This curry can be made with any mushroom. While the distinct flavors of the wild mushrooms cannot be recreated, it still is a tasty curry.
  2. If you do not have access to Kachumpuli, you can use lime juice. Though it does not give the same taste or color, it still will serve the purpose of adding sourness to the dish.


Wild Mango Curry (Kaad Maange Curry) From Coorg

It is the season for mangoes of all shapes and sizes! In India, we are blessed to have a large variety of mangoes. Of these, there is a special mango that grows in the forests of Kodagu or Coorg in Southern India. This mango is a wild variety and has a very different taste. It is sweet and sour and has a peppery tang, which is very unique. Like all other mangoes, these mangoes are rich in fibre and are packed with nutrition.

Wild Mangoes From Coorg

In this post, I’ll share a recipe for a delectable curry that we make using these wild mangoes. It is a dish we absolutely love and the flavors are unparalleled. It is always a pleasure to see everyone eat this curry with delight, enjoying every morsel. The best part of this dish is getting to eat a mango kernel and sucking it of all the juices it has absorbed!


Wild Mango Curry From Coorg

Let us see how to make wild mango curry.



6 semi-ripe wild mangoes

1/2 tsp. red chili powder

1 tsp. Turmeric powder

½ tsp. Coriander powder

¼ tsp. Cumin powder

Salt to taste

2 tbsp grated Jaggery, dissolved in ¼ cup water and strained

Grind to a powder:

1 tsp. Coriander seeds; ¼ tsp. Cumin seeds; ¼ tsp. Mustard seeds, a pinch of Fenugreek seeds

For the seasoning, you’ll need:

1 tbsp. oil

¼ tsp. Mustard seeds

1-2 dry Red chilies, broken and deseeded

6-8 Curry leaves

2-3 cloves of Garlic, crushed

1 medium-sized Onion, chopped

1-2 green chillies, slit and deseeded


  1. Wash the mangoes and slice each mango on either sides of the seed so that you get three slices including the seed. Place the cut mangoes in a bowl. Add chily powder, turmeric powder, coriander powder, cumin powder and salt. Mix well. Set it aside for 10 minutes.
  2. Heat a tawa or frying pan and on a slow flame roast the corainder seeds, the cumin, the mustard and the fenugreek for a few seconds each, one at a time. Stir constantly to avoid burning. Cool and grind to a fine powder. This should give you a black masala.
  3. Heat oil in a pan. Add mustard seeds to it and when it sputters, add the onion. When the onions soften, add the broken red chilies, garlic, curry leaves and the green chilies. Fry for a minute.
  4. Now, add the marinated mangoes. Add 1 cup of water and cook the mangoes on a slow flame till done (would take 5-7 minutes). Make sure that you keep stirring the dish every few minutes.
  5. Next, add the powdered masala and jaggery. Mix well. Cook till the gravy thickens.

Wild Mango curry is ready. This is best served with hot rice or Akki Vottis.


  1. You can remove the skin and use the whole mango without slicing it. I prefer to leave the skin on and slice it. You can choose to make it your way.
  2. If you do not have access to these mangoes, don’t be disheartened! You can make  this curry with locally available mangoes. In such a case, use semi-ripe mangoes and cut them into small pieces. Though the same flavors cannot be recreated, it still tastes good.

Mixed Vegetable Curry-1 (Kootu Curry From Coorg)

Mixed Vegetable Curry From Corgi

Here’s a delicious curry from Coorg. This curry is made using more than one vegetable like beans, potatoes and carrots. It has a coconut based gravy infused with spices and is a great accompaniment for akki vottis, chapatis and rice.

Here’s what you’ll need to make this curry.


French Beans, a handful

Small Potatoes, 2

Carrot, 1

Toor Dal, 3 tbsps.

½ cup grated Coconut and 1/2 tsp. Cumin seeds ground to a fine paste

½ tsp. Cumin powder

1 tbsp. Coriander powder

1/2 tsp. red chilly powder

Salt to taste

1 tsp. Tamarind juice

1 small Tomato, chopped fine

2 cups water

For the seasoning:

1 tbsp. oil

¼ tsp. Mustard seeds

10-12 Curry leaves

4-5 cloves of Garlic, crushed

Cut vegetables


  1. Wash, peel and cut the vegetables as shown in the picture.
  2. Wash the Toor dal and let it soak in water for 5 minutes. Add a dash of turmeric powder and a few drops of cooking oil and cook the Toor dal till done.
  3. To the cooked dal, add the vegetables, the spice powders and the chopped tomatoes and cook till the vegetables are cooked. Ensure that the vegetables are firm and not mushy.
  4. Next, add the coconut paste, tamarind juice and salt. Mix well and boil for 1-2 minutes.
  5. In a pan or degchi, heat oil. Add the mustard seeds, the curry leaves and the garlic and fry till it turns golden. Add this to the curry and mix well.

Our mixed vegetable curry or Kootu curry is ready!


For this curry, you can use beans, carrots, potatoes, peas and other similar vegetables.



Thambuttu, a Sweet Dish From Coorg

Last month all of us celebrated the harvest festival in Coorg known as Puthari or Huthari. On this occasion we make a sweet dish out of ripe bananas which is called Thambuttu. This dish is very easy to make and is very nutritious since it contains ripe bananas, roasted sesame seeds, grated coconut and is served with clarified butter or ghee.

Thambuttu from Coorg

Thambuttu from Coorg

Here’s how to make it.


3 ripe bananas

2 tbsp. Thambuttu powder

A pinch of salt

2 tbsp. grated coconut

1 tsp. roasted sesame seeds (white)

1 tsp. melted ghee or clarified butter


  1. Mash the bananas.
  2. Mix the thambuttu powder into it a little at a time till the mixture holds its shape. Add more thambuttu powder, if needed.
  3. Transfer this mixture into a serving bowl. Make a depression at the centre. Sprinkle the grated coconut and the roasted sesame seeds.  Pour the melted ghee into the depression.

The Thambuttu is now ready to savor!

To make the Thambuttu Powder, you’ll need

1 cup par boiled rice, washed and dried

¼ tsp. fenugreek seeds

Seeds of two cardamoms


  1. Roast the rice on a slow flame till it turns brown.
  2. Roast the fenugreek seeds gently.
  3. Similarly roast the cardamom seeds.
  4. When cool, powder all the ingredients to obtain the Thambuttu powder.

This can be preserved in an air tight container for several months.


Sweet Pumpkin Curry (Kumbala Curry From Coorg)

Sweet Pumpkin Curry is yet another favorite at our breakfast table. The sweet Pumpkin is packed with nutrition and this simple recipe makes eating it a treat! Here is the recipe.


1 kg Pumpkin (Use a tender Pumpkin with green skin)

½ tsp. Turmeric powder

1 tsp. Coriander powder

1” piece jaggery

Salt to taste

Grind to a fine paste:

¼ cup freshly grated Coconut; 2 green chilies slit

For the tempering:

2 tbsp. oil

¼ tsp. Mustard seeds

1 dried Red Chili

4 cloves of Garlic, crushed

5-8 curry leaves


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  1. Wash and cut the Pumpkin, with its skin, into two. Scoop out the seeds. Slice the two halves into wedges and cut into 1” pieces as shown.
  2. Place the Pumpkin pieces in a pan with just enough water to cover it. Add turmeric powder, coriander powder and salt. Cook on a slow fire till tender. Take care that the pumpkin does not reduce to a pulp.
  3. Add the ground coconut and chili paste and stir well. Let this boil for a few minutes. Set aside.
  4. In a separate pan, heat oil for tempering.
  5. When hot, put in the mustard seeds and allow it to splutter.
  6. Next, add the red chili and garlic.
  7. When the garlic becomes slight brown, add the curry leaves. Turn off the heat.
  8. Add this seasoning to the Pumpkin curry and stir well.

Serve hot with Akki Votti or Dosa.