Spicy Brinjal Sasive.

Whenever  we travel to Udupi I make sure to buy some Mattu Gulla (Special type of brnjal of from a place called Mattu near Udupi). Mattu gulla taste different, tasty and soft. It does not take much time to cook either.

Sasive /Sasme..is a Kannada word, Sasive is  one of the side dish,
There are varieties of Sasive preparations one can do easily.  Preparing sasive is easy. We can cook vegetables and mix with mustard coconut mixture or you can cook vegetables and then add the ground spice (containing mustard seeds, coconut and little chilly).

Here is a recipe of " Brinjal Sasive ".  It is  done in just mixing the coconut - mustard seeds ground mixture to cooked brinjal.
This is one of the traditional dish of South Canara. My doddamma used to prepare this Brinjal Sasive very nicely. She used to cook brinjal on charcoal. Those days there were no gas stoves or gas supply to house. People had to cook with the help of wood which they get in their surroundings. We had lots of coconut , jack fruit trees, mango trees around our house. Doddamma used to use the dry sticks from the trees and coconut shells and other  things. It is a nice memory that I have.
 I have mentioned the speciality of this brinjal in my earlier post. Mattu Gulla is very famous and especially its grown in particular place called Mattu. The seeds of this Gulla is given to people by Yati. Vadhirajaru.
Any type of brinjal can be used. (Optional).
Sasive is one of the traditional dish of South Canara, Malenadu and Coastal areas.
Let us see the recipe Now :

Things Needed :

Brinjal/Badanekai/Gulla : 1 (Big one).
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Coconut : 2 to 3 Tablespoons
Salt : As required
Coriander leaves
Curd /Yogurt : 1 Cup
For Seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Coconut Oil : 1 Teaspoon
Ingh/ Asafoetida : A little

Method :

1. Wash and cut brinjal and soak in water for 5 to 10 minutes.

2. Remove from the water wash it again and cook with little water till it is soft.
3. Grate coconut and grind it with mustard seeds, green chilly.

4. Remove the ground paste and put it in a big bowl.
5. Now put cooked brinjal in a big bowl and smash it nicely.

6. Put  ground coconut mixture, required salt and mix it well.
7. Add a cup of thick curd and mix it. Shift the ready Brinjal Sasive to a serving dish.
8. Keep a small pan on the fire and heat. Add a teaspoon of coconut oil. Add mustard seeds and urid dal.

9. Let mustard seeds splutter. Add ingh and curry leaves. Put off the fire. Put this seasoning to Sasive.
 10. Add cut coriander leaves and serve ready sasive with rice/chapati etc.
Note :
Brinjal should be cooked well. You can cook brinjal on gas burner  (Optional). Adding more /less chilly is optional. Use of coconut oil is optional. You can also prepare varieties of Sasive using different vegetables.
Time : 15 Minutes
Serves : 2 to 3.

Pigeon Peas & Cluster Beans Dry Curry

Its the time to get Pigeon peas. Pigeon Peas is winter's crop and it is tender, filled with loads of vitamins and minerals and more than that it is fresh. I have used this pigeon pea, cluster beans and prepared simple dry curry.

One should make use  and eat the seasonal vegetables and pulses during their seasons.

It does provide good effect on our body since they do contain loads of minerals and vitamins. 

Dry curry is one of the side dish and we can prepare with many vegetables and is good to eat with little ghee and hot rice/chapatis/rotis etc.

I have used pigeon peas, cluster beans, coconut and some simple spices.

Let us see some benefits of eating pigeon peas in our diet.

Pigeon peas helps to stimulate growth. They helps to prevent anemia and boost heart health. They also helps to improve digestion and strengthen our immune system. They boost energy and eleminate inflammation. They have good source of potassium and helps in regulating blood pressure in our body. They are filled with proteins and good for people who are suffering from anemia. Pigeon pea is loaded with nutrients and they have some amount of calories and very low in saturated fats and cholesterol. It is filled with dietary fiber. They have Vitamin B, Vitamin C and Carbohydrates. Dietary fibers in them helps to balance cholesterol level in our body. It also magnesium, phosphorus, copper and manganese in it.

Let us see the recipe Now :

No Onion or No Garlic is used in this recipe and it is very simple and easy to prepare. 

Things Needed :

To Cook :

Pigeon Peas : 1 Cup 

Cluster Beans : 1 Cup ( 150 gr).

To Add :

Coconut : 2 to 3 Tablespoons

Green chilly : 1 to 3

Ginger : 1 Teaspoon

Methi seeds : 1/4 Teaspoon

Salt : As required

Coriander leaves : 2 Tablespoons

To Season : 

Coconut oil : 1 Tablespoon

Mustard seeds : 1/2 Teaspoon

Urid dal: 1/2 Teaspoon

Jeera / Cumin seeds : 1/2 Teaspoon

Curry Leaves : 6 to 8

Method :

1. Remove pods and wash it. Wash and cut the edges of cluster beans and cut into small.

2. Grate coconut, wash and cut green chilly, coriander leaves and curry leaves.

3. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.

4. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.

5. Let mustard seeds splutter. Add jeera, slit chilly and curry leaves.

6. Add pigeon peas and mix it well. Add cut cluster beans and mix it again. 

7. Add a pinch of turmeric powder, methi seeds and 1/2 cup of water. Let it cook on medium flame.    

I have used pressure cooker to cook pigeon peas and cluster beans.

8. Cook for 4 to 5 minutes and put off the gas. Let it cool.

9. Keep a pan on the fire and put cooked pigeon peas & cluster beans. 

10. Add salt, grated ginger and mix it nicely. Let all the moisture disappear.

11. Add grated coconut and cut coriander leaves. Mix it well and shift the ready curry to a serving dish. 

12. Pigeon Peas & Cluster Beans Dry Curry is ready to serve. We had it with lunch as one of the side dish.

Note:

It is better to use pressure cooker to cook pigeon peas. Or it takes longer time to cook and the pea pod turns a bit hard. Use of red chilly powder is optional. Use of garlic or onion is optional. Use of roasted methi seeds powder is optional. ( Dry roast methi seeds and powder it. Keep this powder in a air tight bottle/box. Use it for curries and any type of chitranna or masala rice.

Time : 15 Minutes.

Serves : 2  to 3.

Methi - Palak & Capsicum Dry Curry

Methi Palak Capsicum dry curry is one of the side dish that goes well with almost all the main dishes.   I have prepared Udupi special dry curry using Palak and methi /fenugrik leaves.

Adding leaves in our diet is one of the healthiest choice. You can prepare lots of dishes using varieties of leaves which is available around the year.
I have used methi leaves, palak/spinach leaves, coconut and some spices.
Let us see some benefits of having mustard seeds in our diet. 
Mustard seeds are loaded with medicinal values. They are good remedy for detoxification of the body. It helps to get relief from pains. They are good for maintaining healthy skin and hair. It also good for women during menopause. Mustard seeds are rich source of minerals and vitamins. They are rich in minerals like calcium, magnesium, potassium and phosphorous. They are good source of dietary fiber.They do contain vitamin A and vitamin K and vitamin C. They help in managing diabetes and cholesterol level in our body. They are good source of anti bacterial properties and helps in treating ringworm. (skin disease).
Let us see the recipe Now :
It is an Udupi Special - Traditional Recipe. No Onion or Garlic is used in this recipe. 

Things Needed : 

To Cook :
Methi /Fenugrik leaves : 1 Bundle
Palak/spinach leaves : 1 Bundle
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 6 to 8
Coconut Oil : 1 Tablespoon
Ingh /Asafoetida : A pinch
To Dry grind :
Mustard seeds : 1/2 Teaspoon
Red chilly powder/Red chilly :1 Teaspoon/ 3 to 4
Coconut : 2 to 3 Tablespoons
To Add :
Coriander leaves : 1 Teaspoon
Lemon extract/Tamarind pulp : 1 Teaspoon
Jaggery : 1 Teaspoon

 Method :

1. Wash and cut palak and methi leaves into very small. Keep it aside. Wash and cut capsicum into small pieces.

2. Grate coconut and dry grind it with red chilly powder and mustard seeds. Keep it aside.

3. Wash and cut coriander leaves and soak very little tamarind in hot water and squeeze out the pulp.
4. Now keep a pan on the fire and heat. Add coconut oil and mustard seeds, urid dal.
5. Let it splutter. Add washed curry leaves and ingh. Add cut leaves and capsicum. Fry it on low flame for 2 minutes.

6. Add a pinch of turmeric powder and mix it well. Add 1/4 cup of water and cool on low flame.

7. Let all the moisture disappear. Add salt, jaggery and tamarind pulp. Let it cook for 2 minutes.
8. Add dry ground coconut - mustard mixture and stir slowly. So that it mixes well.

9. Let it cook on low flame for a minute. Shift the ready curry to a serving bowl.

10. Add cut coriander leaves to Ready Methi - Palak & Capsicum Dry Curry and serve.

Note :

Adding more chilly powder is optional. I have used tamarind pulp and lemon extract/juice can be used instead of tamarind pulp. Adding jaggery is optional. Do not cook dry curry for a long time after adding coconut. Adding onions or garlic is optional.
Time 15 Minutes
Serves : 2 to 3. 

Spicy Chutney Poori

Ridge Gourd green chilly  chutney is done for afternoon lunch as one of the side dish and got bored to eat the rest and just prepared some pooris using this same chutney. It is nice and fluffy.

These pooris goes well with a cup of coffee/tea or you can have it with a cup of curd.
I have used Ridge gourd peel chutney, rice flour, little jeera, salt and oil to fry.
Let us see the recipe Now :

Things Needed : 

Ridge gourd chutney : 2 to 3 Tablespoons
Rice flour : 1 Cup
Jeera /cumin seeds : 1/2 Teaspoon
Salt : As required
Oil : To fry

Method : 

1. Put ridge gourd chutney in a big bowl.
2. Add rice flour and mix it well.

3.Add jeera and little salt. Add water slowly if wanted and kneed the dough nicely.
4. Divide the dough into small ball size.
5. Roll them as small pooris.

6. Keep a small pan on the fire and heat. Add oil and let it get hot.
7. Fry pooris one by one on both sides. Put them on a kitchen tissue.

8. Now spicy ridge gourd chutney pooris are ready to serve.

9. Serve them with a cup of coffee/tea/juice or with a cup of curd.

Note :

The dough should be thick like poori dough. Take care while adding water. No need to add ghee/oil while preparing the dough. Coconut used in chutney is oil content. Adding more chilly, red/green is optional. I have not added. Do not use stale or spoiled chutney. It might smell bad and not good for health. You can also add cut coriander leaves and curry leaves to the dough. Add flour if dough turns Time : 15 Minutes.
Serves : 15 to 20 pooris ( According to size ).

Ridge gourd chilly chutney Recipe : Click the link  to know  :

Ridge gourd chilly chutney   :

Quick Charmuri

Quick Charumuri is prepared using puffed rice/murmuri/puri/Mandakki. Mandakki/munaddakki is prepared from Rice. This Quick Charmuri /Masala Mandakki is prepared in Udupi style. Try and enjoy Udupi style of Mandakki. Added Chat Masala and Little garam masala to rasam powder. (twist in the kahani - Khaneka Meharbani).

When we go to Udupi we do visit Ratha beedi/Car street as it is known as, is surrounded by temples and Ashta Matas. Famous Udupi Shree Krishna Temple is here in Ratha Beedi Udupi.
The streets are always filled with people who are visiting temples, the vendors, various shops and even some houses also you can see there.
In Ratha beedi there are some people sell varieties of food. The charmuri sold here is very famous and yummy. Churmuri seller does a lovely charmuri and people will be surrounded and the gathering for his charmuri is always so many. He does use coconut oil, rasam powder, carrots and onions.

Hotel Mantapa in Saligrama Near Brahmavar (Karnataka/Indian) is one of the famous spot for Udupi Style Mandakki.

Let us see some benefits of eating coconut oil. 
Coconut oil is high in natural saturated fats and it helps in increasing the healthy cholesterol in our body. It also helps in converting bad cholesterol into good cholesterol. It helps to promote heart health and lower the risk of heart heart diseases. It helps to increase immunity against infections and diseases. It is useful for weight loss. Coconut oil contain fatty acids and it helps in taking away the excessive weight. It also helps in reducing abdominal obesity in women. Coconut oil is easy to digest and helps in healthy functioning of the thyroid and endocrine system. ( Endocrine system is the collection of glands that produce hormones that regulates metabolism, growth and development tissue function, sexual function, reproduction, sleep and mood among other things). Coconut oil helps to protect the infected body part from fungi, bacteria and viruses. It is good for bruises since it speeds up the healing process of damaged tissues. Coconut oil contain minerals like calcium and magnesium and these minerals are necessary for the development of bones. It is very good for women in their middle age who are prone to osteoporosis. It helps in controlling blood sugar and improves the secretion of insulin. Coconut oil is a good stress buster. It is good for skin and hair care.
This is simple, easy and yummy Churumuri. All You need is Puffed rice groundnuts, some sev or fried cornflakes.
I have mixed Puffed rice, ground nuts, onions, grated carrots, coconut, rasam powder and coconut oil.
" Quick Charmuri " is one of the good snack for the evening.

Things needed :

Puffed Rice : 1 Big Bowl
Corn flakes : 1 Small bowl
Ground Nuts : 2 Tablespoon
Oil : 2 Tablespoons
To Add :
Cut Onions : 1
Grated Carrot : 1
Rasam/Sambar Powder : 1 Teaspoon
Garam Masala : 1/4 Teaspoon
Chat Masala : 1/4 Teaspoon
Grated fresh coconut : 2 to 3 Tablespoons
Salt : A little
Coconut Oil : 2 Tablespoons
Lemon juice : 1 Teaspoon

Method :

1 Heat a pan and put oil and let it heat. Fry groundnuts till they turn slightly golden brown.
2. Remove it from the pan. Add cornflakes and fry on low flame. Add puffed rice and mix it well.
3. Put off the fire and let the puffed rice be in the pan.
4. Wash and remove the outer layer of carrots and grated it.
5. Remove the outer layer of onion and wash it. Cut it into small pieces.

6. Grate coconut and keep it aside.
7. Now take a big plate or bowl.
8. Add cut onions, grated coconut, carrots and rasam powder, garam masala powder, chat masala powder. Add Lemon juice.
9. Mix all the ingredients nicely.

10 Put these mixed ingredients to puffed rice and mix it well.

11. Add coconut oil and mix it slowly.

12. Serve or eat quickly or it might turn soft.

Note :

You are supposed to mix onion, carrot mixture when you are ready to eat or serve. Or it turns soft and it does not hold crunchy taste. Adding dry roasted groundnuts at the top is optional. We do not add it.
You can add cut tomatoes instead of lemon juice. (I added lemon juice). Adding sev or mixture adds to the taste. (But we do not add). Any brand of rasam powder/sambar powder can be used.( I used MTR  Rasam Powder). It provides Udupi style of rasam flavour. Adding garam masala and chat masala is optional. I have added a very little quantity of garam masala and chat masala powders.
You can prepare Puffed Rice mix and store it. (mixed with cornflakes and groundnuts).
Time : 15 Minutes
Serves : 3 to 4 .
Puffed Rice Preparation : 
  http://nsomayaji.blogspot.in/2011/05/mandakki-chat-puri-chat.html