Toor Dal OR Moong Dal & Tamarind Tokku/Chutney Tovve

Tovve is one of the side dish prepared using dals and simple spices. Varieties of dals can be prepared using different dals. Dals/Tovve is served in the beginning while serving. Dals proved energy and proteins.

I have used Ridge Gourd, Moong dal and fresh tamarind (green and tender tamarind) tokku/chutney.
Tamarind tokku/chutney is very famous in Karnataka/India and is favourite chutney in North Karnataka. We got this tokku from Vidya Ravi's (our daughter in law) Aunt Smt. Mala who lives in Dharwad. Our famous poet Who got Gnana Peeta Award for his Book Naaku Tanti "Dattathreya Ramachandra Bendre" is from Darwad. Darwad is very famous for many Classical singers and poets. (Karnataka/India).
Tamarind tokku is very spicy dish and the people from North Canara loves to have spicy chutneys while having food. They do eat green chilly even the hotter ones.
The way of preparing Green Tamarind Tokku/Chutney is very interesting. Green tamarind is collected, peeled of the outer hard cover and grind it with green chilly, a very little methi/fenugrik seeds and salt. No water is used while grinding. After the grinding tokku they remove the chutney from the mixi jar and put the ground mixture in a air tight bottles. Some even add the seasoning. But remember by adding the seasoning the oil starts to give a bad smell and the chutney does not taste fresh.
Dall is a simple food which has carbohydrates, proteins and other minerals. Some time we do add some vegetables and prepare dals. Here I have added Ridge gourd to dall and prepared " tovve ",
Let us see the recipe now:
No Onion or No Garlic is used in this " Toor Dal & Tamarind Tokku/Chutney Tovve ". It is very simple, quick, yummy and healthy too.You can have this tovve with all themain dishes like plain rice, any masala rice, curd rice, idli, dosa, chapati, poori or any other type of rotis.

Things needed :

Moong dal : 1 Cup. (Small cup or 2 to 3 handful)
Tamarind Tokku : (Chutney) : 1 Tablespoon
Ridge Gourd : 2 To 3
Dry ginger powder : 1/2 Teaspoon
Cooking Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red chilly : 2
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Salt : As Required
Ghee : 1 Tablespoon
Curry Leaves : 6 To 8 Leaves
Coriander Leaves : 2 Tablespoons

Method :

1. Wash dal and pressure cook for 5 to 6 minutes. Put off the fire and leave it for cooling.
2. Wash ridge gourd and remove the edges and outer layer and wash it again.
3. Cut ridge gourd into small pieces and keep it aside.

4. Wash green chilly, curry leaves and coriander leaves and keep it aside.
5. Keep a pan on the fire. Put ridge gourd pieces
6. Add a cup of water and cook on medium flame. Let it turn soft.
7. Add cooked moong dal, needed salt, turmeric powder, a tablespoon of tamarind tokku and mix it nicely.

8. Add dry ginger powder. Mix it well.
9. Add water if required and cook for 2 to 3 minutes. Shift the curry to a serving dish.
10. Keep a pan and put oil. Put mustard seeds and urid dal. Let mustard seeds splutter. Add red chilly.
11. Add jeera/cumin seeds and curry leaves.  Add it to cooked dal.

12. Add cut coriander leaves, a table spoon of ghee and serve with main dish.

Note : 

Use of toor dal instead of moong dal is optional. Use of red chilly and fresh ginger is optional. Use of more/less chilly is optional. Use of ghee is optional. Adding onions or garlic to the dal is optional.
Time : 25 Minutes
Serves : 3 to 4 .

Apple Haalubai (Apple Rice Cake).

Apple Halubai / Apple Rice Cake 

Haalubai is a sweet dish, Haalu bai is prepared using coconut, raw rice, jaggery, cardamom and ghee. It is one of the traditional dish done during Nagara Panchami festival. Rice is soaked and ground along with coconut and added jaggery and cardamom. This ground dough is stirred on the low flame till it is cooked. Adding ghee at the end and normally spread the cooked dough on the banana leaf. The spread Haalubai is cut when it is cooled according to their wish either diamond or square. Served with the ghee on the top of halubai is very tasty to eat.
Lets see Some benefits of eating Jaggery and  Apples in our daily diet.
Eating jaggery, include the ability to cleanse our body, act as a digestive agent, sweeten our food in a healthy manner and provide good amount of minerals.
Apples deserve to be called " nutritional power houses".  They contain Vitamin C which are natural antioxidants. They help the body's resistance against infectious agents. Apples contain  B- complex vitaminsand these vitamins help us in maintaining red blood cells and the nervous system in good health. It contain dietary fiber.. Eating apples help to reduce the risk of diabetes. Lower the levels of bad cholesterol.
Here in this recipe. I have added, grated Apple and tried it. Adding apple taste good. This Apple Haalubai is one of the recipe appeared in Vijaya Next. I am sure each and every one will love this dish "Apple Haalubai".

Things needed :

Raw Rice : 1 Cup
Coconut : 1/2 Cup
Jaggery : 1/2 Cup
Apple : 1 (Red )
Cardamom : 4 to 5 pods
Ghee : 2 to 3 Table spoons.
Water : required
Salt : a little

Method :

1. Wash and soak Raw rice for 2 to 3 hours.

2. Grate coconut and remove the cardamom seeds from the pods.

3. Grind coconut, cardamom and soaked rice nicely till fine texture.

4. Remove the ground dough from the mixi (liquidizer ) to a big bowl or pan.
5. Add a pinch of salt and jaggery to the dough. Add required water. ( The dough consistency should be like dosa dough or little more watery).
 6. Wash and grate apple and add it to the batter. Mix it nicely.

7. Keep the rice mixture on the fire. (low flame). Stir continuously till it is cooked. Add ghee in between.

8. When dough thickens and starts to leave the pan remove the dough and spread it on a banana leaf or ghee spread plates. Allow it to cool.

 9. Cut Halubai according to your desired shape.

10. Put a spoon of ghee on the top just before serving.

Note : 

You must stir until it is cooked properly. Adding more ghee will give a better taste. Adding more or less jaggery is also optional.
You can also add ripe banana instead of apples.
Time : 15 to 20 minutes. (Soaking time extra).
Serves : 5 to 6.

Sajje Masala Rotti (Pearl Millet Onion Roti)

Sajje (Kannada) or Pearl Millet Roti is a healthy main dish. We can have these rotis for lunch or dinner.

Pearl millet is known as Bajri in Rajastani, Gujarati and Marati. Sajje in Kannada and Kambu in Tamil, Sajjalu in Telugu and Kambam in Malayalam. Bajra in Hindi, Urdu and Panjabi.

Pearl millet is highly nutritious and a gluten free grain. It is full of vitamins, minerals and amino acids. It is high in protein and rich in fiber content. Consumption of pearl millet is good remedy for people who are suffering from constipation. It is also good for diabetics and keeps the glucose levels normal. It controls blood sugar levels. It also helps in lowering the cholesterol. It is rich in starch and this makes it a great source of energy. It is rich in minerals like phosphorus, iron and zinc.

Here is a recipe of  healthy Pearl Millet Roti which can be eaten for breakfast, snack time or dinner.
I have used sajje/pearl millet flour, onions, coconut and little spices to add the taste and to be healthy.

Things Needed:

Pearl Millet : 3 Cups
Boiling water : 3 Cups
Normal water : as required
Salt : as required
Onions : 2
Curry leaves : 1 Handful
Coriander leaves : 1 Handful
Green chilly : 2
Coconut gratings : 1 Cup
Ginger grated : 1 Tablespoon
Jeera /Cumin seeds: 1 Teaspoon
Oil/Ghee : 3 to 4 Tablespoons

Method :
1. Put Pearl Millet in a big bowl.

2. Remove the outer layer of onions and wash it. Cut it into small.
3. Wash and cut green chilly, coriander leaves and curry leaves.
4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Grate coconut and keep it aside.
6. Now take a big bowl and add Sajje/Pearl Millet flour, coconut, ginger gratings, cut coriander and curry leaves, cut green chilly, salt and jeera.
7. Mix it nicely and add boiling water to it. Cover the flour bowl and leave it for 5 minutes.
8. Now mix the flour nicely with required water. Use normal water to prepare the dough.

9. It should be little loose and able to spread on hot tava.
10. Keep a tava and heat. Clean it nicely with kitchen towel.
11. Sprinkle 2 to 3 drops of oil and put a handful of Sajje Rotti doung. Spread it with your finger.

12. Spread in a circle shape. Sprinkle some oil on the top and cover and cook on medium flame.
13. Turn the other side and cook for a minute. ( Add oil on the top)

14. Sajje rotti is ready to serve. Serve with butter/ghee on the top and the side dish of your choice.

Note :
Adding more /less onions are optional. Let the dough be like idli dough. It will help you to spread the dough as thin as your choice. Thinner rotti taste nice. Adding more chilly is optional. Let the flame be very low while spreading the dough on the tava.
Time : 30 minutes
Serves : 3 to 4 :  Plain Sajje/Pearl Millet Rotti 

  You can also prepare plain rotti as it is very healthy and there is no need of any other ingredients.
This rotti is good for diet and stomach filling too.
Just mix the flour with water and salt. Mix it nicely. Let it be thicker than idli dough. Hot water helps the rotti to be soft and nice.
Mix the flour with required water and spread it on hot tava. Sprinkle oil on the top, cover and cook.
Remove the cover and turn the rotti other side and cook. Cook on medium and low flame.

 Time : 25 Minutes 

Serves : 2 to 3

Sorekai Kai Huli . (Bottle Gourd- coconut Curry )

Sorekai/Bottle gourd curry is a gravy dish. Bottle gourd is known as one of the best vegetable which has so many healthy properties. I have prepared Curry. Huli as we call it in our Kannada language./Karnataka /India.

.This Sorekai Huli can be served with almost all the main dishes like plain rice, chapatis, rotis, rotti, dosa, idli, poori etc. I have cooked this curry in a traditional way.
I have used Bottle gourd, rasam powder, tamarind and coconut with some spices. No dal is used in this curry.
No Onion or garlic is added in this curry.

Things Needed :

Sorekai : 2 to 3 cups.
Fresh coconut : 1 cup. (grated).
Rasam or Sambar Powder : 2 Tea spoon.
Tamarind Pulp:  1 Table spoon.
Turmeric powder : a pinch.
Ghee : 1 Tea spoon.
Curry leaves : 6 to 8
Salt : to taste

Method :

1. Wash and remove the outer skin of  sorekai  and cut it into small pieces. ( 1/2 of the medium sized sorekai will do).
 2 Cook it with one cup of water till its soft.
3. Grate coconut and grind it with Rasam powder with little water.
4.Soak small ball size of tamarind in hot water and squeeze out the pulp and add it to the boiled Sorekai.
5. Cook for 2 minutes. Add salt and ground coconut mixture to the curry. Add a pinch of turmeric powder.
6. Mix nicely and boil for 3 to 4 minutes. Add curry leaves and a spoon of ghee to the curry.
7. Serve with plain rice/chapati/poori/idli/dosa.

Note:  

You can add tomatoes and reduce the quantity of tamarind pulp.
You can also add mustard seasoning to the curry to make it more tasty.  I have not done. I just added some ghee and curry leaves. (Optional).
You can also add potatoes with sorekai, curry taste different.
Sorekai must cook till soft. You can also add 1/2 teaspoon of soaked raw rice while grinding coconut and rasam powder. It helps to thickens the curry and mixes well with cooked vegetable. I have used home prepared rasam powder. Use of any branded rasam powder is optional. It might taste differ.
Time : 25 Minutes 
Serves : 3 to 4 People.

Recipe for home prepared Rasam Powder:

Coriander seeds : 2 Tablespoons
Methi seeds/Fenugrik seeds  :1/4 Teaspoon
Byadagi chilly : 5 to 6
Jeera/cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8

Method :

Dry roast methi seeds till it turns slightly golden brown, add coriander seeds and red chilly/Byadagi chilly and fry for 1 t 2 minutes on low flame. Turn off the gas and add ingh, curry leaves and jeera. Mix it nicely and let it cool. Dry grind and use. ( I time use for 2 to 3 people ).