ಆರೋಗ್ಯಕರ ಮೂಲಂಗಿ -ಕಡ್ಲೆಬೇಳೆ ಚಟ್ನಿ./ RADISH - CHANNA DAL CHUTNEY.

Radish is one of the healthy vegetable and it is one of the healthy habits that we must intake seasonal vegetables and fruits which they contain rich sources of beneficial vitamins and minerals in that particular seasons.

Now it is the season of Radish and one must intake this vegetable  and you should take care of your health.

I have prepared Radish - Channa dal chutney which is very very yummy and it is good and goes well with almost all the main dishes. It can be dip, sides and can be eaten with bread too.

Let us see some benefits of Radish.

Radish is one of the best intake for digestion. It is full of dietary fiber and good for digestion and people who suffer from constipation or difficult bowel movements.

It helps to boost immunity. It regulates the blood pressure in our body. It takes care of healthy skin. 

Lets see the recipe now :

Things Needed : 

Radish : 2 

Channa dal : 2 Tbs

Red Byadagi chilly : 5 to 6

Tamarind : A small marble size.

Ingh /Asafoetida : A pinch

Salt : As required 

Coconut : 1 Cup

Curry leaves : 6 to 8 

To Season :

Mustard seeds : 1/2 Tsp

Ingh : a little 

Coconut Oil : 1 Teaspoon

Curry Leaves : 5 to 6 

Method :

1. Wash and scrape out Radish and grate it. Keep it aside.

2. Grate coconut and keep it aside.

3. Keep a pan on the fire and add 1 tsp of oil. Add channa dal and fry till brown.

4. Add red chilly, ingh and fry little.

5. Add grated moolangi/Radish and fry till the moisture disappear. 

6. Put off the fire and add grated coconut, tamarind, required salt and curry leaves.

7. Let it cool.

8. Grind it with little water and take it out from the mixi jar.

9. Prepare seasoning with coconut oil, mustard seeds, ingh and curry leaves.

10. Add it to Radish - Channa dal chutney. Radish - Channa Dal Chutney is ready to serve.

Note :

Fry channa dal carefully so that it does not get burnt.

Adding any cooking oil to fry and seasoning is optional.

Adding more or less chilly is optional.

Fry Radish gratings nicely.

Time : 30 Minutes.

Serves : 3 to 4 

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ಉಡುಪಿಯ ಗಟ್ಟಿ ವಡೆ /ಅಕ್ಕಿ ವಡೆ/ Boiled Rice and Rice flour Vada.

These Rice Vadas are very famous and yummy. You go on munch these vadas and get pulled to pop one more.

These Vadas are prepared using Kocchaakki, rice flour or rice, coconut and salt.

Let me 

Things Needed :

Boiled Rice : 1 Cup

Rice flour (Raw Rice flour) : 1 Cup or little more 

Butter :1 Tbs

Coconut gratings : 1 Cup

Salt : To taste.

Oil : 2 Cups : To Fry

Method :

Wash and soak boiled rice for 4 to 5 hours. (In plain water)

Grind it with 1/2 cup of coconut and take it out from the mixi jar.

Add rice flour, remaining coconut, salt and mix it well.

Keep oil for heating. Let it get hot. \

Kneed the rice vada dough nicely and divide them into small portion.

Take a small portion of the dough and pat on your hand and fry in hot oil.

Fry on both side till it is cooked.

Take it out to a kitchen tissue and repeat the same with remaining dough.

Gatti Vada is ready to serve or eat.

Note :

Do not add much water while grinding boiled rice.

Adding more coconut adds to the taste. 

Do not add lots of butter. It might break while frying.

You can also add little jeera while mixing the dough.

Time :

Soaking Rice 5 hours  + grinding 10 minutes + frying 20 minutes.

20 to 25 Vadas can be prepared. (According to size).

ಆರೋಗ್ಯಕರ ಬೀಟ್ರೂಟ್ ಸಾಗು/ Beetroot Saagu/ Curry.

Beetroot Saagu is a curry/ side dish and it is yummy, easy, quick and healthy.

Beetroot is one of the healthy vegetable filled with antioxidants, fiber rich, minerals and vitamins. 

It is good for good blood cells production and very good for people who suffer from anemia.

Let us see the recipe Now :

No Onion or garlic is added in this recipe.

Things Needed : 

Beetroot : 2

Green chilly 2

Ginger : An inch

Tomatoes : 2 

Capsicum : 1

Garam Masala : 1/2 Tsp

Almonds : 10

Coriander seeds : 2 Tsp

Cumin seeds/ Jeera : 1/2 Tsp

Coconut : 4 to 5 tsp or 1 Small bowl

Salt : As required 

Turmeric powder : A pinch 

Seasoning :with 1/2 tsp mustard seeds and 1/2 tsp jeera

Method :

Wash and cook beetroot like potatoes for 4 to 5 minutes in pressure cooker.

Let it cool. Peel of its skin and cut the beet into small pieces.

Wash tomatoes, capsicum, green chilly and ginger. Scrape out ginger skin and keep it aside.

Remove the seeds from capsicum and cut into small pieces and keep it aside.

Boil tomatoes in a cup of water for 2 to 3 minutes and peel of its skin.

Let it cool.

Grind cooked tomatoes, ginger, almonds, coconut, coriander seeds, jeera, green chilly and garam masala into fine consistency.

Now keep a pan on the fire and put 1 tbs of oil. Add mustard seeds and jeera/cumin seeds.

When mustard splutter add capsicum and fry. 

Add cut cooked beet pieces, salt, turmeric and a glass of water. Mix it well and boil for 3 minutes.

Add ground coconut and masala mixture and mix it well. Let it boil for 3 to 4 minutes.

Stir in between. 

Shift it to a serving dish and serve with chapatis, rotis, parotas, poori, idli and dosa etc

Enjoy yummy, healthy, easy and simple Beetroot Saagu.

Serves : 3 to 4 

Time : 30 Min maximum. 

Note :

You can also cut beet and cook it as usual. Pressure cooking beet is optional.

Adding more chilly is optional.

Adding onions and garlic is optional.