HorseGram and BottleGourd Peel Chutney.

Chutney is a side dish and we can say its an Indian kind of sauce, because it is one of the side dish for many main dishes. To list out there are idli, dosa, chapati, rotti or roti fried fritters/bajji or bondas etc, etc, etc goes well with any Chutney. Having piping hot plain rice, a spoon of ghee and any chutney, Wah (its superb) comment just comes out by it self. I am not kidding. It is a fact. We south Indians do prepare many many types of chutneys. We are good at using any vegetable as whole. Its peel is turned as chutney, inner potion is turned as raitha, and the hard part is cooked as curry or dry curry. I think all my South Canara friends (Dakshina Kannada), who are from Udupi, Mangalore and Malnad surroundings will agree with what I am saying.

Chutneys are prepared with many ingredients. 
Here is a recipe of Horse Gram and Bottle Gourd Peel Chutney. This chutney goes well with almost all dishes. I have used fresh coconut, roasted horse gram and half bottle gourd's peel.
One should remember that, if you are using any vegetable peel for chutney or other dishes, please take care. Now a days lots of chemicals, pesticides and insecticides are used to take care and last long for the vegetables. One need to wash the vegetable nicely and then soak that particular vegetable in water for at least 2 to 3 hours before using it. At least some precaution should be taken care.
Horse Gram said to be power house for horses. It helps to maintain their weight and strengthen and provide energy to its body.

Let me share my good childhood days which I always cherish and enjoy even now. 
I grew up in my aunt's house where they had some paddy field. During the rainy season the field had to be ploughed to soften the land for getting ready for growing rice grains. One needs He buffaloes or Oxen to plough the field. So my aunt and uncle used to get help from our relation who had He buffaloes ( They had good acres of paddy field too). He buffaloes used to come from the relations house with the people who get the work done and stay in my aunt's house till the work done.(Since they did not have these he buffaloes and it is expensive to get the local  He buffaloes). The animals (He buffaloes) are fed with loads of Horse Grams which is cooked in Big Vessels. I have seen and it still flashes and reminds me the picture of those big vessels loaded to cook horse gram and served to these he buffaloes to make them strong and energetic. Now a days I do not think any one does this because of modern facility of ploughing /Plowing and shortage of animals and labourers.
Lets know what do they call " Horse Gram" in some Indian Languages. 
Horse Gram is known as Huruli in Kannada, Kollu -Tamil, Ullavalu - Telugu, Muthira in Malayalam. In Hindi - Kulthi, Marathi  and Gurjarathi -Kuleeth, Bengali - Kulthi Kalai and in Oriya - Kolatha.
Benefits of Eating Horse gram in our diet.
Horse Gram/Huruli is rich source of proteins, vitamins and iron. It is said that eating horse gram regularly one can shed extra fats and reduce their weight. It contain good amounts of B - Complex. It also helps in preventing and curing arthritis. Horse Gram contain high amount of dietary fiber and helps to balance the blood pressure and Sugar glucose levels. It is full of antioxidants and used in many health treatments.  (Example menstrual problems). Horse gram plants are used for treating people who suffer from weak liver and colic (severe pain in the abdomen) with medicinal properties. They also help to cure kidney stones, gall bladder stones. In Ayurveda it is used as medicine for gastric, worm infection, cough, ulcers, jaundice and difficulty in breathing. It helps to control fever and cholesterol levels. Horse Gram contain rich source of anti bacterial, anti oxidants and anti fungal properties.
Please note: Horse Gram is not good for pregnant women.
Let's see the recipe now :

Things Needed :

To Fry 
Oil : 1/2 Teaspoon
Horse Gram : 2 Tablespoons
Bottle Gourd peel : 1 Cup
Red chilly (Byadagi) : 6 to 8
Ingh : A pinch
Curry leaves : Handful
To Grind : 
Fried ingredients
Tamarind : A marble size
Coconut : 1 Cup
Salt : As required
To Add :
Mustard seeds ( (1/2 Teaspoon)  curry leaves (4 to 5) and ingh : Oil (1/2 Teaspoon)

Method :

1. Wash and peel bottle gourd outer layer. Cut them into thin stripes.

2. Keep a pan on the fire and heat. Add half teaspoon of oil. Add horse gram.
3. Fry till they turn slightly brown. Add red chilly and fry nicely. Add curry leaves.

4. Add ingh and cut bottle gourd peels. Fry for 2 to 3 minutes on low flame. Put off the fire. Let all the fried ingredients cool.

5. Grate coconut.
6. Now grind grated coconut, tamarind, salt and fried horse gram -bottle gourd peels.

7. Use very little water while grinding. Grind it nicely till paste (or as your wish).
8. Remove the chutney from the mixi jar to a serving bowl.
9. Add mustard, curry leaves seasoning and serve " Horse Gram - Bottle Gourd Chutney".

Note :

You should fry horse gram on low flame till they are well fried or chutney does not taste good. (Raw smell can be smelt). Adding more or less chilly is optional. Do not add more water while grinding the ingredients. Chutney turns watery and does not taste good. Use of any other type of chilly is optional. (Example Guntoor  red chilly - which gives more hot (khara) to the chutney. Adding more or less coconut is also optional. You can use Mangalore southekai peel, chayote sqash peel, beetroot peel and ridge gourd peels can be used instead of bottle gourd peels.
Time : 10 Minutes 
Serves : 2 to 3 

Wood Apple & Wild Mango Panaka/Juice

It is hard to bear this summer. The Sun Rays are really hurting the skin, and sucking the moisture from our body. One needs to drink lots of water to take care from the screeching hot. Your body gets dehydration and you start falling ill like headache, urinary infection, dehydrated etc,etc,etc.....

 Home made cool drinks, Juice/panaka really healthy and save you. They contain not only water, they provide the loss from sweating. No chemical, no artificial colour, no preservative. You are 100% sure.
There are two home made quick Panakas/Juice prepared from fresh seasonal fruits.
I have used Wood Apple which is available plenty in the market, which is very good for quenching your thirst, which is also used during "Rama Navami" for Panakas. It is so wonderful connection and Gift from Nature God to the man kind. This Wood Apple will be very helpful to take care of us in summer and keeps our body cool from screeching Hot Sun.

Wild Mangoes starts to ripe in Summer in some parts of Dakshina Kannada,  and it is also one of the good quench thirsting fruit.

Lets see some benefits of eating Wood Apple/Bel Fruit/Belada Hannu in our diet.

Wood Apple/Bel Fruit/Belada Hannu is a herb. It has other names like wood apple, elephant apple and monkey fruit. It is known as wood apple because of its hard wooden shell. It is considered as sacred fruit by Hindus. 

Wood Apple/Belada Hannu is good for people who suffer from constipation and indigestion. It is also good for peptic ulcer, piles and respiratory problems. It boosts the immune system and fights off bacterial and viral infections and various inflammatory conditions. It helps to increase milk production for nursing mothers. It helps to cures diabetes. Wood Apples contain loads of nutrients, vitamins and organic compounds like calcium, phosphorous, fiber, protein and iron. They are good for digestion since it helps to destroy worms in the intestine and good remedy for digestive disorders. 

They are loaded with antifungal and antiparasitic(destroying parasites) (parasite -disease) properties.

Lets see Wood Apple & Wild Mango Home made  Panaka/Juice/Cool Drinks.

I have used Bella/Jaggery (from Alemane (Fresh Jaggery from Alemane ; Place where they prepare jaggery) and Pure Honey. 

Thanks Shobha Somayaji for Alemane jony Bella (Soft jaggery eaten with idli dosa rotti etc). 

Lets see the recipe now:

1. Wood Apple Panaka/Juice

Things Needed :

Wood Apple : 1 Big size.

Jaggery : 3 to 4 Tablespoons.

Cardamom : 1 Pod

Method : 

1. Break wood apple and scoop out the fruits and put it in a bowl.

2. Now grind this with cardamom pod, little water and jaggery. Pour it out to a bowl. 

3. Add required water, mix well and serve. You can use ice cube or cold water. I have not used it.

Note :

A big fruit can be used for preparing 3 glasses of panakas. Adding sugar is optional. I have used jaggery which is a healthy option. It needs little more jaggery or it gives out savoury taste. I have used half ripe fruit to prepare the panaka. Fully ripe fruit can be used. Do not use any salt, since jaggery has a little salt.

Time : 10 minutes. (All together)

Serves : 3 

2.Mango Panaka : 

Wild Mangoes (Savoury Mangoes/Katu Mavina Hannu) 

These mangoes are used to prepare rasayana (a side dish), to add savoury taste a bit. You need to add more jaggery if you want sweet taste. This Panaka is good digestive and refreshing Drink.

Things Needed :

Wild Mangoes : 4 to 5 

Water : 3 Glasses

Jaggery : 3 to 4 Tablespoons

Method :

1. Take a big bowl. Wash mangoes and squeeze out the pulp in the bowl.
2. Add little water to the remaining squeezed out mangoes and squeeze out the remaining pulp.

3. Add jaggery to the mango pulp. Mix it well in hand. Add required water. Mix it again

4. Pour this Panaka to a serving glass and serve Mango Panaka.

Note : 

You can use more mangoes if you like savoury taste in your panaka. This is one of the traditional drink and helps you from dehydration and screeching hot summer. You can also add more jaggery if you like sweet taste. Adding sugar is optional. Honey does not go well with this juice and consuming Honey (in large quantity) is not that good in summer. 

Time : 10 minutes

Serves : 2 to 3 

Raw Mango Drink

Raw Mango drink is a soothing and comforting drink during summer. It is one of the traditional recipe from olden days. My aunt used to prepare this drink and we used enjoy most of the summer days.

I have used Raw Mango, jaggery which is very good cooling agent for our body and very little spices like jeera and pepper. Adding pepper and jeera helps the drink not only the spicy taste but takes care of our health too.
Lets see some benefits of having " Raw Mango " in our diet.
Raw mangoes are very good for treating blood disorders. They contain high amount of Vitamin C and it helps to boosts the formation of new blood cells. Raw mangoes are good for hormonal health. They contain Vitamin B and it helps to retain good health. Raw mangoes help to constipation and indigestion problems. They are good for removing the infections. Raw mangoes contain Vitamin A and Vitamin E which helps to enhance the hormonal system. Raw mangoes help to prevent dehydration and quench the thirst. Drinking unripe mango juice prevents the excessive loss of sodium chloride and iron. Raw mango is good to treat liver disorder.
Lets see the recipe now. I have used Totapuri Mango and it is not that sour and it is also eaten with salt and chilly powder.

Ingredients :

Raw Mango : 1 (Small size)
Jaggery :  3 to 4 Tablespoons
Pepper pods : 2 to 5
Jeera / Cumin Seeds : 1/4 Teaspoon
Salt : a little

Method ;

1. Wash and grate a little and keep it aside. Cut the remaining mango into small pieces.

2. Grind these pieces, pepper, jeera with little water into fine paste.
3. Add jaggery and grind it again. Remove from the mixi jar to a bowl.

4. Add 2 to 3 glasses of water and mix it well and sieve it with a strainer.

5. Now add grated mango and a little salt to the Raw Mango Drink and mix it well again.

6. Pour them into serving bowl and serve.

Note : 

You can remove the outer green skin and then grind the mango which is easy to grind. Adding sugar/honey instead of jaggery is optional. Remember jaggery is very good for health.
Time : 10 minutes
Serves : 2 to 3 

Dodda Patre (Sambara balli ) - Channa Dal Chutney

Chutney is a side dish which is prepared using coconut and it can be eaten with almost all main dishes. It can be a spicy spread on bread sandwich or even in chapati rolls. Indians do love chutney. Chutneys can be prepared in many ways using different vegetables/ vegetable peels, dals and many other ingredients.

READY TO SERVE DODDA PATRE  - CHANNA DAL CHUTNEY

Here I have used Dooda Patre/ Ajwan leaves, coconut and some spices to prepare this chutney. These Dodda Patre leaves contain loads of medicinal values and used in cooking also. Dodda Patre leaves have a beautiful aroma and goes well with Indian dishes.
Dodda patre is also called as Ajwain leaves because it gives the aroma of ajwain. Dodda Patre is also known as Pathar chur in Marati, Pani Kukkaraka (since it helps in chasing fever (jvara) in Malayalam and Karpooravalli in Tamil. In Hindi it is called Pan Ova (Ajwain) and in Telugu it is known as Vamu Akku. Dodda Patre is also known as Indian Oregano and Indian Borage/ Cuban oregano and Mexican Mint.

DODDA PATRE PLANT IN BIRTHI MANE GARDEN

Let us see some benefits of Using Dodda Patre/Ajwain leavs in our diet:

The leaves are used in many traditional medicines. They are good for treating coughs, sore throats and nasal congestion. They are also good for infections, malaria fever, flu, chronic astama, hiccup, bronchitis and epilepsy. These leaves improve the health of our skin, detoxify the body and helps to relieve stress and anxiety. It is good for digestion. They are very good for respiratory problems and helps to boost immune in the body and prevent bacteria or other infections. It contain Vitamin C and Vitamin A.  The acid (ascorbic acid) found in the herb helps to immune system and to be strong. Vitamin A content helps to improve vision health. It also helps to reduce the stress in the eyes. It contain organic compounds and minerals. The herbal tea prepared from this leaves are good for people who suffer from high anxiety, chronic stress and it helps to get good rest, relaxation and good sleep. It is also good for people suffer from irritable bowel syndrome and stomach upsets.
Caution : Please note that Pregnant and breast feeding mothers do not use the herb. (The chemical content in the leaf may lead to some alergy.

Dodda Patre - Channa dal Chutney can be served as one of the side dish. It goes well with almost all main dishes like rice, chapati, any type of roti or parata, dosa, idli and even palau.
Lets see the recipe now. It is easy and simple and healthy to eat.

Things Needed : 

Dodda Patre/ Sambara Balli Leaves : 1 Bowl or more than two handful
Coconut : 1 Bowl
Channa Dal : 2 to 3 Tablespoons
Red Chilly ( byadagi) : 6 to 8
Tamarind : A marble size 
Curry leaves : 1 Handful
Ingh /Asfoetida : a little
Salt : to taste
Water : as required
Oil : 2 Teaspoons
Mustard seasoning with curry leaves and ingh : 1/2 tea spoon mustard seeds, 5 to 6 curry leaves and little ingh

Method : 

1. Wash the leaves nicely and slowly, keep it aside.
2. Grate or cut coconut and keep it aside.

3. Keep a pan on the fire and heat. Put 1 Teaspoon of oil, Add channa dal and fry nicely till it turns golden brown.

4. Add red chilly, curry leaves and ingh. Now add washed " Dodda Patre " leaves and fry til they turn soft. (on the low flame).

5. Let the fried ingredients get cool.
6. Grind coconut, tamarind (check to know there is no seed) and the fried ingredients nicely till they turn soft (2 to 3 minutes).

7. Add required salt and churn once or twice. Remove from the mixi jar. (Do not add much water to grind).

8. Shift the chutney to a serving dish and add mustard seasoning.

9. Serve with the main dish you have prepared.

Note :

Do not add much water while grinding. (It turns watery and will not taste good). Adding more/less chilly is optional. You can add a red chilly to the seasoning. It gives good aroma and adds to the taste. Using byadagi chilly gives good colour to the chutney and adds taste to the chutney. Fry the ingredients on low flame. Adding onions and garlic to the chutney is optional. (You can grind onions and add garlic while frying mustard seeds for seasoning. Adding cut onions on the top of the chutney (just before serving ) adds to the taste. (I did not use any onion here in this recipe).
Time : 10 minutes
Serves : 4 to 5.

Chapati Upma ( Fry).

You might be wondering about the dish " Chapati Upma". It is a simple left over chapati upma. This dish is very simple and easy to prepare. Our friend Rajashree Sudhir used to tell about chapati upma that they do mostly when the chapti becomes more than the requirement and loads of chapatis remains in the chapati box, She used say that they just prepare this chapati upma and serve it. I felt thats a great idea to use left over chapatis, instead of eating again the same chapatis.

I have cut chapati into strips. I have used simple seasoning with mustard, urid dal and red chilly. Red chilly adds a flavour to Chapati Upma. We normally use one or two red chilly in the seasoning. As I said earlier it adds a good taste to the dish.
Let us see the benefits of eating chilly in our diet.
Chilli peppers are one of the very popular spices for their medicinal and health benefiting properties. Chilli has a strong spicy taste that comes from the active alkloid compounds called capsaicin. It has anti bacterial, anti diabetic properties. It helps to reduce LDL cholesterol level in obese individuals. Chilly has a good source of Vitamin C and anti oxidant and anti inflammatory properties.It contain Vitamin A and help to protect the body. Chilli contain good amount of minerals like potassium, manganese, iron and magnesium. They are good source of B complex group of Vitamins.
Chapati Upma is very easy to prepare and not much of ingredients required. You can have it for breakfast or as snack.
Lets see the recipe now:

Ingredients :

Chapatis : 5 to 6
Oil : 2 Tablespoons
Mustard seeds : 1/2 Teaspoon
Urid dal : 12 Teaspoon
Red chilly : 2
Curry leaves : 8 to 10 leaves
Coconut : 1/2 Cup
Jaggery : 1 Tablespoon
Salt : a little
Coriander leaves : 2 Tablespoons

Method :

1. Cut chapatis in to small pieces.

2. Wash and cut curry leaves and coriander leaves into small.
3. Grate coconut and keep it aside.
4. Keep a pan on the fire and put oil . Put mustard seeds, urid dal and let the mustard splutter.

5. Add red chilly (cut it according to your wish) and fry. Add curry leaves and mix it  well.
6. Add cut chapati pieces and mix it well. Sprinkle a few drops of water,add jaggery and salt.
7. Let it cook on low flame for a minute. Mix it well and add grated coconut and  Mix it nicely .
8. Add grated coconut and mix it well again.  Add coriander leaves and shift the Chapati Upma to a serving dish.

9 .Serve with a cup of curd and some fruits aside.

Note : 

You can add cooked vegetables to " Chapati Upma ". You can also add peas, Field beans etc (cook it and then add). Adding little more spice s like garam masala is optional. Adding onions and garlic is also optional. You can also add green chilly instead of red chilly. Adding coconut is also optional. Adding a spoon of ghee adds to the taste. Sprinkle very little water. (It helps the chapati to be soft). You can also add ground nuts while seasoning mustard seeds.
Time : 10 minutes
Serves : 2 to 3.

Horse Gram + Capsicum Chutney

Horse Gram / Huruli is a legume/ bean. Horse gram is used in many ways. in Indian cooking. Horse Gram rasam, chutney or sprouted horse gram curry, dosa, idli, chutney powder and even papad. It is one of the well known bean from olden days. Horse Gram is good use during rainy season and in winter. Here I have used Horse Gram for chutney along with capsicum.

READY TO SERVE HORSE GRAM - CAPSICUM CHUTNEY.

Horse gram is called in different names in different places in India.
In Karnataka we call it as Huruli, in Tulu it called as Kudu and in Andra Pradesh - Ulava/ Ulavalu and in Kerala it is called as Muthira. In Tamil Nadu it is known as  Kollu.
let us see some benefits of eating Horse Gram in our diet.
In Ayurveda Horse gram is known as Kulathika or Kulatha. According to ayurveda horse gram is heat for the body.(Ushna) and increases good blood cells. These beans are rich in nutrients and contain calcium, phosphorous, iron and protein. It is one of the richest vegetarian sources of protein. It is low in fat and high in carbohydrates. Low in sodium content and it is slow in digestible starch and it is  good for diabetic and obesity patients. The regular intake of horse gram helps to flush our worm infections and regulates the digestive system and it help to take away acidity. Horse gram is good for common cold, fever, bronchitis and astama. It relieves congestion and makes breathing easy. Regulare consumption of horse gram helps to reduce blood glucose level. Eating horse gram is a great help for women who suffer from scanty bleeding and irregular menstrual cycle. The iron content in horse gram helps boost haemoglobin. It is a good remedy for people who suffer from constipation because horse gram is rich in fiber. It is good for people who suffer from Kidney stones. Regular intake of cooked horse gram helps to expel small kidney stones.
Please note that horse gram should not be consumed by Pregnant woman, people who are recovering from tuberculosis and who wants to gain weight.
Lets see the recipe now. Horse Gram - Capsicum Chutney do not contain any onion or garlic.
Things Needed :
Horse Gram : 2 Tablespoons
Capsicum : 1 (Big size)
Red chilly (byadagi) : 5 to 6
Coconut : 1 Cup
Tamarind : a marble size
Salt : to taste
Ingh/Asfoetida : a pinch
Oil 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry leaves : 5 to 6

Method :
1.Wash and cut capsicum in to small pieces. (remove the seeds before cutting into small).
2. Grate or cut coconut in to small.
3. Keep a pan on the fire and heat. Add 1/2 Teaspoon of oil. Fry horse gram nicely till they turn brown. Add red chilly and fry.

4. Add cut capsicum pieces and fry it nicely. Add curry leaves and put off the gas. Add ingh. Mix it well. Let it cool.

5. Grind coconut, fried horse gram and capsicum with required salt. Grind it till paste.( or the consistency you like).
6. Use little water to grind and let the chutney be thick. Then you can adjust and add water.

7. Remove from the mixi jar and put it in a bowl.
8. Add mustard, urid, curry leaves splutter and mix it well. Serve with the main dish you have prepared.

Note :
Do not use much water while grinding. Fry horse gram nicely or your chutney might smell raw. (be careful and do not burn). Fry it on  low flame. Adding onions and garlic is purely optional. Use of onions and garlic is also optional. Use of more coconut and more chilly  is optional. I have used coconut oil to fry and to mustard splutter. Using coconut oil is optional.
Time : 10 minutes.
Serves : 3 to 4.