Urid Dal Spicy Rice (Ulundore)

Ulundore/Urid dal Spicy Rice is one of the traditional special dish of Iyyangars. Urid Dal Spicy Rice is as famous as Puliyogre/Puliyore.

Urid Dal Spicy rice is prepared using Urid dal and some simple spices which is always find in your seasoning container. (Oggarane dabba).
Ulandu means Urid dal in Tamil. Ogare/Ore means mixed rice. Ulandu Parapu/Urid dal is the main ingredient here. Roasted Urid dal, Pepper pods and grated dry coconut (Kopra/Kobbari) is used for preparing this Ulundore/Urid Dal spicy rice. (Information by Sreedevi Mukundan).
Lets see some benefits of eating Urid Dal in our diet.
Urid Dal plays an important role in Indian Cuisine. It is said to be one of the healthy dal and it is rich with protein, fat, carbohydrates and Vitamin B. It is good for women and it has a good source of iron, folic acid, calcium, magnesium and potassium. Urid dal is said to be energy booster because of its iron content. Urid dal is good for vegetarians especially. It does contain anti inflammatory and anti aging properties. It helps to improve the digestion and prevents constipation since it has soluble and insoluble fiber.
Urid Dal Spicy Rice is very easy and quick to prepare and is yummy.
Urid Dal Spicy Rice has No Onion or No Garlic and is one of the traditional food.
We can prepare this Urid dal Spicy Rice for festivals, one dish party, Ladies party or even while travelling you can enjoy it.
Lets see the recipe now.

Things Needed :

Cooked Raw Rice : 2 Cups.
Ghee : 2 Tablespoons
Spices to be roasted :
Urid dal : 1 Tablespoon
Red chilly/Byadagi Chilly : 5 to 6
Ingh/Asafoetida : a pinch
Pepper Pods : 5 to 6 Pods
Curry Leaves : 6 to 8 or little more
Fresh Coconut : 2 to 3 Tablespoons
For Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Cashew Nuts : 1 to 2 Tablespoons
Salt : As required

Method : 

1. Wash and cook raw rice and and leave it for cooling.
2. Keep a pan on the fire and heat. Add urid dal and roast till it get golden brown.
3. Add red chilly, pepper pods and roast for a minute. Add curry leaves and ingh. Put off the fire.
4. Cut cashews in to small pieces.

5. Grate coconut and dry grind it with roasted spice mix.

6. Keep a big pan or bowl. Add oil and heat. Add mustard seeds, urid dal. Let mustard seeds splutter.
7. Add a pinch of ingh and curry leaves. Add cashew pieces and fry for 10 seconds.

8. Add cooked rice and mix it well. Add little turmeric powder.

9. Add dry ground urid dal mix and salt. Mix it slowly on  low flame.

10. Add 2 tablespoons of ghee and mix it well.

11. Shift the ready Urid dal rice to a serving dish.
12. Serve with a cup of curd and papad.

Note :
Do not over cook rice. It should be soft enough. Use of more cashews are optional.  Use of oil to roast urid dal and other ingredients is optional. (Use 1 teaspoon of oil). Use of ghee is optional. Use of more/less chilly is also optional. You can use little more coconut. Just add coconut gratings at the end. It adds to the taste. Adding Lemon/tamarind is optional. I have not added. Urid dal Spicy Rice should be mild spicy. It is always better to use previously cooked rice to prepare this Spicy Rice. (Plan and cook rice before 2 to 3 hours).
Please note : Use of water to cook raw rice : Basumathi Rice : 1 cup rice - 2 cups of water. Sona Masoori : 1 Cup Rice : 3 cups of water.
Time : 20 Minutes.
Serves : 2 to 3 

Raw Banana -Bajji Chilly Dry Curry.

Raw banana dry curry is a side dish and we can have them with plain rice, chapati, poori or any type of rotis and as bread spread and bread stuffing.

I had some bajji chilly and wanted to use them as they were fresh. So thought of using them along with raw banana was a good idea. Raw banana - bajji chilly curry turned yummy and it tasted nice too.
I have used raw banana - bajji chilly and simple spices for this curry. There is no coconut or onion in it.
Let us see some benefits of eating Curry leaves in our diet.
Curry leaves have a very important role in Indian Cooking, that too South Indian cooking. It adds aroma to the curry and makes it more tasty.  Not only it helps the food to be tasty,  curry leaves does occupy an important place as medicinal value also. Curry Leaves are loaded with fiber, calcium, carbohydrates, phosphorus, iron and vitamins. Vitamins like Vitamin C, Vitamin A, Vitamin B and Vitamin E. They help to fight against infections and good for hari and skin care. It helps to lower the blood sugar level. It improves the digestion and helps to lower the cholesterol level in our body. It takes good care and strengthen our hair. It is rich source of antioxidant properties and anti diabetic properties. It is said to be good for weight loss.
In Ayurveda, it is believed that curry leaves are loaded with medicinal properties like antimicrobial, anti imflammatory, antioxidant anti dieabetic and protective capacity of taking care of liver from damages.
Do not forget to drink more water if you eat curry leaves in empty stomach. 

No Onion  OR No Garlic is used in this " Raw Banana - Bajji Chilly Dry Curry ".

Lets see the recipe Now. This is an easy, simple and quick recipe and you can enjoy this side dish with almost all main dishes.

Things Needed :

Raw Banana : 2
Bajji Chilly/Pakoda chilly : 2 to 3
Oil : 1 Tablespoons
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Turmeric Powder : A picnh
Lemon : 1 Teaspoon (1/2 Lemon)
Garam Masala Powder : 1/2 Teaspoon
Salt : As required :
Asafoetida/Ingh
Coriander leaves : 1 Tablespoon
Curry leaves : 6 to 8  Leaves.

Method :

1. Wash and remove the outer skin of raw banana and cut banana into small pieces and put them in a bowl of water. (It helps them to retain the white colour or it might turn black).
2. Wash and Slit bajji chilli/pakoda chilly and remove the seeds completely and cut them into small picese.

3. Wash and cut coriander leaves and curry leaves.
4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let mustard seeds splutter.
5. Add jeera/cumin seeds and fry for a second. Add a pinch of ingh/asafoetida and curry leaves.
6. Now add cut banana pieces and fry nicely for 1 to 2 minutes on low flame.

7. Add cut bajji chilly and fry nicely. Add turmeric powder and mix it well.
8. Add very little water (1/4 cup) and cook on low flame. Let it turn soft and well cooked.
9. Add garam masala powder (optional), required salt and mix it well.

10. Let it cook on low flame. Put off the fire, add lemon extract and mix it well.

11. Shift the ready curry to a serving bowl.
12. Add coriander leaves and serve.

Note :

You need to soak banana pieces immediately as soon as you cut them. Other wise they might turn black and does not look nice. You can soak them in butter milk instead of water. (optional). Cooking them on low flame helps to cook the vegetable well. You can fry them with more oil instead of adding water. (Optional). Though it taste nice not at all healthy. Adding any other powder like Rasam powder, chutney powder, gingly(sesame seeds) powder is optional. No need to add any chilly powder since the bajji chilly gives the spicy taste. Adding onions and garlic is purely optional.
Time : 20 Minutes
Serves : 2 to 3. 

Banana - Jaggery Wheat Poori

Banana Jaggery Poori is a fried dish and you can have them for breakfast and as snack. 

Mangalore buns world famous and is normally prepared using maida (All purpose flour) and sugar with cooking soda.
Lets see some benefits of using coconut oil in our diet.
Coconut oil is loaded with health benefits. It is good for digestion and immunity against infections and diseases. It is good for skin care, hair care and prevents diseases like premature aging because of it antioxidant properties. It also helps to treat dermatitis, eczema and other skin infections
It helps to prevent wrinkles, dragging skin and skin dryness. It helps to reduce the protein loss in the hair and nourishes the hair. Coconut oil helps to improve the bone health. Strengthen the immune system. It is also good for healing damaged tissues and infections.
Here I have used wheat flour instead of maida and used jaggery/joni bella as we call it. You don't need to keep the dough for resting. You can prepare the poories as soon as you prepare the dough.
These sweet poories are good to take it for outings, for kids snack box and even kids parties.

Things Needed : 

Wheat flour : 2 Cups
Ghee : 1 Teaspoon
Bananas : 2 to 3
Jaggery : 2 to 3 Tablespoons
Cooking Soda/Bicarbonate soda : A pinch
Curd/Yogurt : 1 Tablespoon
Salt : A pinch
Oil : To fry. : 1 Cup

Method :

1. Smash banana nicely. Add jaggery and curd. Mix all the ingredients nicely.
2. Now add wheat flour,salt and a teaspoon of ghee. Mix it nicely.

3. Add cooking soda to the dough and mix it well. Divide the dough into small portion.
4. Keep oil for frying. Let it heat.
5. Roll or pat the small portion on your pal. ( As small poories)

6. Fry them one by one on both side (Medium heat).
7. Remove it from oil and put them on the kitchen towel. (Let all the extra oil absorb by tissue).

8. Repeat the same with remaining dough.

9. Serve with a cup of coffee or tea.

Note : 

Do not add any water to the dough. The dough should be thick. Add little more wheat flour if the dough turns soft and saggy. Apply little oil to the palm and pat the dough on the palm. Adding more jaggery is optional. You can powder jaggery and then mix it with banana and curd to turn soft and nice mixture. Use of any cooking oil is optional. (Coconut, sunflower, groundnuts etc).
Time : 30 Minutes.
20 Small pooris can be prepared. (According to the size). 

Easy Lemon Shavige (Vermicelli Upma)

Shavige/Vermicelli Upma is very easy to prepare and it is an energetic breakfast/snack/dinner.
Shavige is prepaed using wheat, rice or even Maida.
I have used Anil Wheat Shavige and some spices like mustard seeds, jeera, cloves and dalchinni/Cinnemon stick.

It is always better to use Shavige (Vermicelli), which is prepared using wheat.

Lets see some benefits of having lemon in our diet.

Lemon is well known for its healthy properties since generations. Lemon helps to strengthen our immune system. It helps to cleanse our stomach and known as a blood purifier. Lemon is used for treating throat infections, indigestion, constipation and fever. It also helps to reduce obesity and clear our respiratory disorders and high blood pressure. It is full of antibactirial properties and good to use during dehydration of the body like, vomiting and diarrhea. It is also good for indigestion and people who suffer from constipation. Lemon is good for removing or dissolving kidney stones. Helps to reduce weight. Lemon is used in skin care, hair care and foot care. Lemon is loaded with Vitamin C, Vitamin B6, Vitamin A, Vitamin E and minerals like copper, iron, magnesium, potassium, zinc, phosphorus and protein. They are rich source of antioxidant properties.
This is an easy dish, No Onion OR No Garlic is added in this Lemon Shavige. You can have them for breakfast, as snack or dinner.
The Mesurement of water is 1 = 2. (One cup shavige = 2 cups of water).

Things Needed :

Shavige/Vermicelli : 250 Grams.
Green Chilly : 2
Lemon : 1/2 Lemon extract.
Coconut : 2 to 3 Tablespoons
Curry Leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons
Oil : 2 to 3 Tablespoons
Ghee : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Cloves : 2 Pods
Cinnemon : 1/2 Inch
Ginger : 1 Teaspoon (Grated)
Salt : Required
Water : Required
Turmeric Powder : A Little

Method :

1. Wash and cut green chilly, curry leaves, coriander leaves.
2. Wash and remove outer layer of ginger and wash again. Grate it and keep it aside.
3. Grate coconut and keep it aside. Keep water for boiling. Squeeze out the juice and keep it aside.

4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal. Let it splutter.
5. Add cloves (2 numbers) and a small piece of cinnemon.
6. Add curry leaves, grated ginger and cut green chilly.
7. Add shavige/vermicelli and fry nicely on low flame till they turn golden brown.

8. Add turmeric powder and boiling water to it. Add salt and mix it well.
9. Let it cook for 2 to 3 minutes. Mix it nicely and put off the fire.
10. Add coconut gratings, lemon extract and ghee on the top. Mix it well.

11. Shift the ready Shavige to a serving dish.
12. Add cut coriander leaves on the top and serve with chutney or chutney powder.

Note :

Use of any brand of Shavige is optional. (MTR, Maiyyas, Anils etc). There are different sizes of vermicelli in the market. Use of any size of vermicelli is optional.  (Thick or thin). Adding cloves and cinnemon adds to the flavour to Shavige Uppittu/Upma. Adding any other spices like garam masala is also optional. The taste differ. Use of more chilly is optional. It should be roasted well. Or it might turn sticky.
Time : 20 Minutes.
Serves : 2 to 3. 

Oats - Jaggery & Dry Coconut Laddu.

Coconut - Nuts and Dates Ball is a sweet dish and you can munch them any time of the day. It is an healthy laddu since it contain no sugar.

Lets see some benefits of having Dates in our diet. 
Eating dates everyday is a healthy habit especially for women. It is full of minerals, vitamin and fiber.
Lets see some benefits of having dates every day.
Dates helps in anemia, intestinal disorder, diarrhea and constipation. They are good for gaining weight. They contain calcium, sulfur, iron and potassium, manganese, copper, phosphorous and magnesium. These minerals are necessary for balanced and healthy diet.

I have used some dates, figs, cashews, almonds, poppy seeds and a little copra. (Dry coconut). 

Lets see the recipe now:

Things Needed 

Dates : 500 Grams (Fresh and soft )

Figs : 4 to 5 

Poppy Seeds : 2 Tablespoons

Cashews :  1/2 Cup or 4 to 5 Tablespoons. (Cut it into small pieces).

Almonds : 10 to 15

Dry coconut : 1 Cup (Grated)

 Method :

1. Cut cashews, figs in to small pieces. 

2. Dry grind almonds into powder form.

3. Dry grind coconut and keep it aside. 

4. Remove seeds from dates and smash it nicely. (Use fresh dates).

5. Now take a big bowl. Put dates, cashews figs and kneed it. Add coconut powder and powdered almonds.

6. Kneed it slowly and let it form a dough. Now divide the dough in to small portions.

7. Take a small portion of the dates mixture and form a round shape like a small ball.

8. Keep poppy seeds in a tray. Roll the dates ball on poppy seeds and arrange in a tray or plate.

9. Repeat the same and do the rest of date and Nuts ball.

10. Arrange them on a tray and serve/eat any time of the day

Note : 

Use fresh dates to prepare laddu. It helps to hold the ingredients tightly. You can also use some jaggery if you like more sweets in the laddu. (Grate or powder jaggery and then add it). Adding any nuts is optional. It is a healthy laddu which can be sent school kids with their lunch/snack box. Diabetic people also can have them since no sugar is added in this laddu. Adding some glucose biscuits is optional. ( I have not added). You need to kneed the ingredients well. You can fry cashews in ghee if you want to. (optional).

Time : 30 Minutes

20 Laddus can be prepared. (Depending on the size).

Green Harive soppina Huli (Amaranth Leaves Curry)

Green Harive/Amaranth leaves curry is a gravy dish and we can have them with almost all the main dishes.

Fresh and green Amaranth/Harive soppu is available around the year. Eating leaves in our diet is very necessary. They do contain many minerals and vitamins which helps to keep our body fit and fine.
I have used Amaranth leaves, Toor dal and home made spices with coconut.
Let us see some benefits of eating Harive soppu/Amaranth leaves in our diet. 
It helps to boost bone strength, reduces inflammation and improve the immune system. It also helps to lower blood pressure and maintain healthy hair. Amaranth leaves contain high amount of benificial proteins. It has anti oxidant and anti inflammatory properties. It is loaded with calcium and some amount of Vitamin A. It has a rich source of dietary fiber and also good for vision health.
Note : Amaranth leaves contain moderate levels of oxalates and people who suffer from kidney stones or gallstones  do not consume this leaves. (Do not eat).
No Garlic  OR No Onion is used in this curry.
Lets see the recipe Now :

Things Needed :

To Cook :
Harive Soppu (Red or green) : 1 Big bundle
Toor /Moong Dal : 1/2 Cup.(Two Handful)
Methi/Fenugrik seeds : 1/4 Teaspoon
To Grind :
Coconut : 2 to 3 Tablespoons (Fresh)
Sambar Powder : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Tamarind : A marble size
To Add  : 
Salt : As Required
Coconut Oil : 1 Teaspoon
Ingh : A pinch

Method :

1. Wash and pressure cook Toor Dal with required water for 5 to 6 minutes. Let it cool.
2. Wash and cut harive soppu and cook on medium flame. Use required water. Add methi seeds while it is cooking.

3. Grate coconut, add jeera and sambar powder and grind it with littel water. Remove from mixi jar.

4. Keep a big pan on the fire and put cooked dal, leaves, salt, a pinch of turmeric powder.
5. Add ingh and mix it well. Let it boil for 2 ot 3 minutes.

6. Add ground mixture and mix it well. Let it boil for 2 to 3 minutes.

7. Put off the gas and shift the curry to a serving dish. Add cut coriander leaves.
8. Add a teaspoon of fresh coconut oil before serving. Serve with the main dish of your choice.

Note :

You can use moong dal instead of toor dal. Taste differ.
Use of garlic and onions are optional. You can add a garlic seasoning to the curry. (Optional)
Adding any brand of sambar powder is optional. ( I have used home made sambar powder). Adding methi seeds helps to reduce cholesterol content in the curry,
Time : 30 Minutes 
Serves : 3 to 4 .

Sambar Powder Recipe":

Things needed :
Methi seeds : 1/4 Teaspoon
Channa Dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Red chilly :  4 to 5  (or more according to your requirement). (Byadagi chilly)
Little ingh and  6 to 8 curry leaves.
 Dry roast or use little oil and fry all the ingredients one by one. Dry grind it when it is cooled. This is enough for 1 time use.