Palak/Spinach - Jack Seeds Curry

Palak /spinach leaves are the healthiest leaves. They available plenty around the year. Here I have tried " Palak/spinach  - Jack Seeds Curry and it goes well with almost all the main dishes.

 I have used palak, jack seeds, toor dal, coconut and some simple spices which are available plenty in our kitchen store.
Let us see some benefits of using Methi seeds in our diet.
Fenugrik / Methi seeds are loaded with medicinal values. It is rich in fiber and helps to lower the blood sugar level. It helps to keep our body cool and good for digestion. Methi seeds are good for heart burn and diabetes. It is good for balancing cholesterol level in our body. It is good herbal remedy for menopause and the menstruation period. ( It helps to reduce the abdomen pain during periods). Methi seeds are good for loss of appetite. They are rich in antioxidant properties.
Normally the people in Dakshina Kannada, Malenadu and surrounding areas do not use much of onions in cooking. They prefer to use the particular vegetable ( choose any one vegetable) for a curry.
No Onion or No Garlic is added in this Palak/Spinach -Jack Seeds Curry.
Let us see the recipe now

Things Needed :

To Cook :
Palak/Spinach leaves : 1 Bundle ( Small )
Jack Seeds : 1 Handful
Toor dal : 1/2 Cup ( Two Handful )
Methi Seeds : 1/2 Teaspoon
To Grind :
Spice Powder : 2 to 3 Teaspoons
Tamarind : 1 Small marble size
Coconut : Fresh : 1/2 Cup
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 leaves
To Add : 
Salt : As required
Turmeric powder : A pinch
Jaggery : 1/2 Teaspoon ( Or very little ).

Method :

1. Remove the outer layer (hard cover) from jack seeds and cut them into small pieces.
2. Wash toor dal, jack seeds and pressure cook for 6 to 8 minutes and keep it aside. (Let it cool).
3. Wash and cut palak leaves. Pressure cook palak/spinach leaves with methi seeds till the leaves turn soft.

4. Grate coconut and grind it with spice powder and tamarind. Add required water to grind.

5. Keep a pan on the fire and put cooked palak leaves. Add toor dal and jack seeds.
6. Add required salt,jaggery and a pinch of turmeric powder. Let it boil for 3 to 4 minutes.
7. Now add ground coconut and spice mixture. Mix it well and let it boil for 2 to 3 Minutes.

8. Shift the ready Palak /Spinach - Jack Seeds Curry to a serving dish.

9. Add mustard seeds, urid dal, ingh and curry leaves seasoning to the ready curry and serve.
10. This curry goes well with almost all the main dishes like plain rice, idli, dosa, chapati or any type of rotis.

Note :

Using methi seeds to cook helps to reduce the cholesterol level in the food. It adds to the taste. Adding jaggery is optional.I have used clean tamarind. You can use tamarind pulp instead of tamarind. Soak tamarind in warm water and squeeze out the pulp. It is always better to use tamarind pulp. Use of home prepared spice powder is optional. You can use any type of sambar /rasam powder.
Use of coconut oil is optional.
Time : 30 Minutes 
Serves : 4 to 5.

Home prepared Spice Powder 

Things Needed :
Coriander seeds : 2 Tablespoons
Methi seeds : 1/4 Teaspoon
Channa dal : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red chilly (Only byadagi) : 5 to 6
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch

Method :

Dry roast or fry  all the ingredients one by one with 1/2 teaspoon of coconut oil and dry grind once it is cooled.
You can grind this spice powder with coconut or use it directly and prepare sambar. (with out coconut).
This proportion is good to use for 1 time..

Quick Urid Dal Guli Appa /Paddu

Guli appa/ Paddu/ Guntpongalu/ Kuli appa is one of the traditional dish done in South India. It can be spicy or sweet. There are varieties of Guli appa and each one has its own taste.

This time I have prepared Urid  Guli appa which can be done with out fermenting.
Urid guli appa is good to have for breakfast, as evening snack or it goes well with coffee/tea.
Urid dal is full of protein and vegetarian get good protein by using urid dal.

Let us see some benefits of eating Urid dal in our diet.
Urid dal is filled with proteins. It is good for digestion. It has a good source of anti-inflammatory properties. It is also good for nerves disorders. Urid dal helps to lower the cholesterol levels and boost our health. They are rich in minerals and vitamins. It has calcium, potassium, iron, magnesium copper, manganese etc. It is good for hypertension since it helps to balance sodium and potassium level in our body. It helps to balance the high blood pressure. Urid dal is good for strengthening our nervous system.
This Guli appa  batter can be used for preparing Urid bonda/Fried fritters/ Urid Vada.
No Onion OR No Garlic is used in thi sQuick Urid Dal Guli Appa /Paddu.
I love to prepare Guli Appa since it takes less oil and it is  healthy .
Let us see the recipe now :

Things Needed :

Urid whole : 1  Cup
Rice Powder : 1 Table Spoon
Curry leaves : Handful
Coriander leaves : 2 to 3 Tablespoons
Ginger : Grated : An inch
Green chilly : 2
Ingh /Asafoetida : A little
Salt : As required
Pepper Pods : 2 to 3
Cooking Oil : 3 to 4 Tablespoons

Method :

1. Wash and soak urid dal for 2 to 3 hours and grind it with required water. Add 2 to 3 pods of pepper while grinding.

2. Wash and cut green chilly , coriander leaves and curry leaves.
3. Wash and remove the outer layer of ginger and grate it. Keep it aside.
4. Now take a big bowl and add ground urid dal. Add rice flour, salt.

5. Add coriander leaves, curry leaves, cut chilly, ingh and grated ginger.
6. Mix all the ingredients nicely.

7. Keep a guli appa pan on the fire and heat. Sprinkle oil on the top.
8. Mix the ready batter nicely and put the batter to each Guli. (The down part).

9. Sprinkle oil on the top and cover. Cook for 1 to 2 minutes in low and medium flame.
10. Turn the other side and cook for a minute. Remove guli appa from the pan.

11. Serve  hot guli appa with little ghee and the choice of your side dish.

12. We had these yummy guli appa with coconut chutney.

Note :

No need to ferment this batter. It might turn too soft. You can add coconut pieces. I have not added.
You can add cut onions to the batter while mixing. It taste different. I have not added. It makes up good breakfast and snack. Adding more chilly is optional. No need to add any soda or eno . Adding rice flour turns guliappa crispy and tasty. You can also fry this  as bondas/fried fritters/ Uddina Vada.
Time : 30 Minutes to prepare  + 5 minutes to grind and soaking time 2 to 3 hours.
Serves :  2 to 3.

Watermelon Rind - Tomato Sambar

Watermelon every where in the market. Let us see what to do with watermelon rind after eating Watermelon fruit. Try and enjoy this Sambar.

It is getting hot and the temperature is going high. Eating watermelon and cooling your body is one of the best way to escape the heat. What do you do with the rind after eating watermelon?  Normally we throw it away in the dustbin right?\ There are many ways to use the rind. . You can cook different varieties of curries, grind and use it in dosa batter, scrape it and use the juice to apply o your skin which helps you to take away the dead cells in our face.
I am using this rind to prepare so many types of curries. Here is one of the side dish. That is yummy Watermelon Rind - Tomato Sambar. This curry goes well with all most all the main dishes. Try and enjoy this Watermelon Rind  - Tomato Sambar.

Let us see some benefits of eating Watermelon rind in our diet.
Watermelon rind is also beneficial to our body in so many ways. Loads of nutritional value is filled in watermelon rind. It is filled with water and it helps the kidney to work efficiently. It also helps in lower the blood pressure. It is filled with vitamin C, Vitamin B6 and A. It has some amount of potassium and zinc. Eating watermelon rind helps in fighting the radical damage and boost the immune system. It helps in taking care of the healthy kidney and helps and maintain the acid level in urine. It is good for people who suffer from kidney stones, it helps to breakdown the stone and flushes out the tiny particles.  It regulates the blood pressure in our body.  It is good for treating urinary tract infections. It helps in reducing inflammation in our body and take care of our health. It is a good source of beta - carotene and good for our eyes.
No Onion or No Garlic is used in this Watermelon Rind - Tomato Sambar. It is very simple and healthy. The curry suits to all the main dishes of your choice.
Let us see the recipe Now :

Ingredients :

To Cook :
Watermelon Rind : 2 to 3 Cups
Toor dal : 1/2 Cup
Tomatoes : 2 (Medium sized )
To Add :
Home made spice Powder : 2 to 3 Teaspoons
Green chilly : 2
Coriander Leaves : 2 to 3 Tablespoons
Mustard - Jeera Seasoning : 1 Tablespoon
Salt : To Taste
Turmeric Powder : A pinch
Dry ginger powder : 1/4 Teaspoon
Methi seeds : 1/4 Teaspoon
To season :
Ghee/ Coconut oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Wash watermelon nicely and keep it in a big bowl before cutting. ( At least for 30 Minutes).
2. Cut watermelon and remove the fruit part. Remove the outer layer of the rind.
3. Cut the rind into small pieces. Keep it aside
4. Wash and cut tomatoes and remove its seeds.  ( Your wish).

5. Wash and slit green chilly,  cut coriander leaves and curry leaves.
6. Put watermelon pieces, cut tomatoes and washed toor dal in a pressure cooker.
7. Add 1/2 cup or little less water and cook for 65 to 6 minutes. ( Use the weight).

8. Remove the lid of pressure cooker once it is cooled.
9. Add salt, raw methi seeds, turmeric powder and mix it well.
10. Let it boil for 2 minutes. Add home prepared spice powder. Add dry ginger powder.
11. Mix it well and cook for another 3 minutes. Put off the gas.

12. Shift the ready Watermelon Rind - Toamto Samabar to a serving dish.

13. Add mustard seeds, jeera, ingh and curry leaves seasoning to it.

14. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

Use a pressure cooker to cook watermelon rind pieces or it remains hard and the curry does not taste good. Do not over cook. 2 whistles are enough. You can cook the dal separately. Adding any other spices of your choice is optional. Remember use of home prepared spice is healthy. Adding fresh grated ginger is optional. The thickness of the curry can be your choice. If you like bit watery add more water and use little more spice. Or use more dal to get the thickness.
Time : 30 Momites.
Serves : 3 to 4 .

Home Prepared Spice Powder :

Dry roast, coriander seeds, ( 2 Tablespoons ), urid dal, 1/2 Teaspoon, red byadagi chilly  4 to 5, dry coconut (kobbari/Copra) 2 to 3 tablespoons. Dry grind once it is cooled. You can use this as spice powder for curries.

Quick Avalakki

Avalakki/poha/flattened rice /Aval is such a handy grain and you can prepare lovely dishes using this grain. Avalakki comes to help when you are tired, bored, just want to relax with some simple dish.
I have tried this Avalakki for breakfast. It is simple, quick and yummy. I am sure you all are going to try and enjoy this quick Avalakki.

I have used medium size avalakki/beaten flatten rice, home prepared spice powder, lemon, ginger and jaggery. Not to forget the seasonings and coconut.
Avalakki is always a better choice because it is easy to prepare and good for health. You can prepare this Avalakki on festival or feast days since there is no onion or garlic added here in this recipe.
No Garlic OR No Onion is added to this Quick Avalakki. Good for breakfast or snack.
Let us see the recipe now :

Things needed :

To Cook :
Avalakki /Flattened rice : 2 Cups

To Add :
Lemon : 1 Lemon extract/lemon juice
Jaggery : 2 to 3 Tablespoons
Ginger : An inch
Spice powder : 1 Teaspoon
Coconut : 3 to 4 Tablespoons
Salt : As required
Ghee : 2 Tablespoons
Coriander leaves : 2 to 3 Tablespoons.

To Season :
Coconut Oil : ! Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves :  8 to 10
Green chilly : 1
Ground Nuts : 2 to 3 Tablespoons

Method :

!. Wash and cut coriander leaves, slit green chilly and  curry leaves.
2. Grate coconut and keep it aside. Wash ginger and remove the outer layer. Grate it and keep it aside.
3. Wash avalakki and drain all the water from it.
4. Add turmeric powder, powdered jaggery, salt, lemon juice, spice powder and mix it well.
5. Add 1/4 cup of water and let it rest for 5 to 10 minutes.

6. Keep a pan on the fire and heat. Add a tablespoon of oil. Add mustard seeds, urid dal and let mustard seeds splutter.

7. Add slit green chilly and fry for a minute. Add curry leaves and stir once. Let the flame be low.
8. Add avalakki and mix it nicely. Slowly mix it. Let all the mixture mix it well. Add water if required.

9. Let all the ingredients mix well. Add water if required. Cover the lid and cook for 3 to 4 minutes. Put off the fire. Cover with lid and cook for 2 to 3 minutes. Add ghee and mix it well.
10. Keep a small pan and heat. Add 1/2 teaspoon of oil and fry ground nuts. Fry till they turn slightly golden colour. Add this fried groundnuts to avalakki.

11. Now shift the ready Avalakki to a serving bowl. Add coconut and fried groundnuts on the top of avalakki.

12. Serve with a cup of curd.

Note :

If you are using very thick avalakki put little more water and let it rest for little more time. Adding groundnuts is optional. Use of coconut oil is optional. Any cooking oil can do. You should  add ghee when the avalakki is hot. So that it melts and mixes well with avalakki. I have used dry roasted methi seeds and raw mustard seeds powder as spice powder. I have used green chilly which has naturally turned red when kept it for a long time.
Time : 30 Minutes
Serves : 2 to 3.

Spice Powder : 

Dry roast 1/2 Teaspoon of methi seeds and dry grind with 1 teaspoon of mustard seeds and 1 teaspoon of red chilly powder.