ಆರೋಗ್ಯಕರ ಉಡುಪಿ ಕಡೆಯ. ಕಪ್ಪು ಹೆಸರುಕಾಳಿನ ದೋಸೆ./ Black Whole Moong Dose.

ಆಂಧ್ರ ಶೈಲಿಯ ರುಚಿ ರುಚಿಯಾದ ಪುಲ್ಗೊರಾ ಚಟ್ನಿ ಮಾಡಿನೋಡಿ.Pulgora

Pulgora is one of the traditional dish from Andrapradesh. Its a type of leaves chutney.

I have used home grown Amaranth Leaves and Palak/Spinach leaves.

Cook Leaves, coconut little jeera/cumin seeds, green chilly,  tamarind, turmeric and salt.

Pressure cook all these together and leave it for cooling. 

Then remove the lid and allow the leaves mixture to cool.

Grind this together and add mustard, ingh and curry leaves seasoning. 

Pulgora is ready to serve.

Note : Do not add any extra water to grind. It turns watery and does not taste good.

Adding more chilly is optional.

You know about the health benefits of leaves and try and enjoy this Pulgora with your lunch. 

It goes well with chapati, poori, roti also.

Basale Kootu / Malabar Leaves Curry

 Kootu is one of the yummy curry prepared by mostly Iyengars,

Whenever I prepare Kootu (any vegetable Kootu) I remember Mrs, Nagamani Prasad wife of Mr. Govinda Prasad. She used to prepare yummy kootu and I am very fond of her kootu. The aroma of pepper pods still linger in my mouth. So the Kootu story goes like this. The memory of Nigeria life comes in front of my eyes. I met Mr and Mrs. Prasad in Yola, Gangola state's capital in Nigeria. They stayed in a place called Gombe (in Bauchi State). We used to meet once in a while and enjoy the company of them. 

And then we moved to Dubai there too our friendship continued since Mr. and Mrs. Prasad were also shifted to Dubai before us. 

I am very happy that I was noticed through my blog By Mr. Sihi Kahi Chandru Sir who is an actor, serial director, drama master and Bombat Bhojana host in food reality serial. I had a chance to prepare with him Sippe Sutta Southekayi Huli and Kayi Vade.  These two episodes aired very recently. 

When people who knew my blogs used to say that I should participate in T.V shows like Bombat Bhojana. I did appear and participated in two programs like this previously and one was in Sarala Jeevana and the other was for Suvarna Adige Mane I think.

Anyways all is good and I am happy to continue my blogging here.

Basale Kootu is one of the the yummy curry and me happy because these basale leaves are from our home. We have put up some basale leaves in pots and at times we cut and make use of it.

I have used the traditional way of doing this Kootu.

I have used channa dal, red chillly,m pepper pods, coconut and basale leavess as vegetable. No tamarind or lemon extract is used here. Typical Iyengari Kootu. 

Let us see some other names for Basale Leaves.

Basale leaves are called as Malabar leaves, Ceylon spinach, Malabar spinach, Saan Choy by Chinese, Mong Toi by Vietnamese, Alugbati by Philippines, Pui Saag by Bengalis and Remayong by Malay people.

Let us see some benefits of eating Basale Leaves in our diet.

Basale leaves are very in calories and fat. They are filled with nutrients, minerals and vitamins.

They are very rich in antioxidants and full of fiber. It is very good for easy digestion and roughage. They are also rich in Vitamin C and Vitamin A. They also contain B vitamins and minerals like potassium, copper, manganese and magnesium.

As I said earlier these Basale leaves are from our terrace garden and me happy person.

Let us see the recipe now. 

Things Needed/ Ingredients.

To Cook :

Basale leaves : 1 Bowl.

To Fry :

Oil : 1 Tsp

Channa Dal : 1 Tsp

Pepper Pods : 6 to 8

Red Chilly : 5 to 6 

Curry leaves : 6 to 8 

Ingh/Asafoetida : A little 

To grind :

Coconut : 1 Cup

and fried ingredients.

To Season :

Mustard seeds : 1/2 tsp

Asafoetida : A little 

Curry Leaves : 5 to 6 

To Add :

Ground Masala 

Salt : As required 

Method : 

1. Wash and cut basale leaves into small and cook. (I used pressure cooker to cook).

2.Keep a pan on the fire and heat. Add a tsp of oil and 1 tbs of Channa dal. Fry nicely till it turns golden brown.

3. Add pepper pods and fry. Then add red byadagi chilly and fry for 10 sec and put off the fire. Add asafoetida and curry leaves. Let it cool.

4. Grate a cup of coconut and grind it with fried ingredients.

5. Keep a pan on the fire and put cooked basale leaves. Add salt and ground masala. Mix it nicely and boil for 2 to 3 minutes.

6. Shift it to a serving dish and add mustard seeds, asafoetida and curry leaves seasoned in coconut oil.

7. Serve for lunch as one of the side dish.

Note : 

Cooking leaves with out using cooker is optional. In cooker its only two whistles. or 5 to 6 minutes after you use the weight.

Use of any cooking oil is optional. Use of more or less chilly is optional. 

Time : 25 Minutes.

Serves : 3 to 4.