Elemuri /elemuni leaves Chutney - ಎಲೆಮುರಿ ಸೊಪ್ಪಿನ ಚಟ್ನಿ

Elemuri/Elemuni Leaves are herbal leaves, loaded with vitamins and minerals. Our ancestor new the values and benefits of the leaves. They used so many natural growing leaves in our cooking. So we need to follow them to keep ourselves fit.

ಎಲೆಮುನಿ/ ಎಲೆಮುರಿ/ ಎಲಿಮುರಿ /ಎಲೆಂಬರಿ/ಎಲ್ಸೆ ಸೊಪ್ಪು ಎಂದು ಕನ್ನಡದಲ್ಲಿ ಹೇಳುವರು  ಈ ಸೊಪ್ಪಿಗೆ.

Here I have tried Chutney with Elemuri/Elemuni Leaves.
Let us see the recipe Now :

Things Needed :

To Fry: 

Cooking Oil : 1 Ts

Elemuni/Elemuri Leaves : 1 Bowl
Red Chilly : 4 to 5
Urid dal : 1 Tbs
Pepper Pods : 4 to 5
To Grind :
Coconut : 1 Cup
Grated Raw Mango : 1 Tbs
Fried ingredients
To Add :
Salt : As Required
To Seasoning :
Mustard seeds : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and remove the leaves and keep it aside.

2. Keep a pan on the fire and heat. Add a little oil and urid dal. Fry nicely till it turns as slightly golden brown.Add pepper pods.

3. Add red chilly and fry. Add little ingh and curry leaves. Add Elemuri/Elemuni leaves and fry nicely for 5 minutes.

4. Put off the fire and add grated mango. Mix it well and let it get cool.

5. Grate coconut and grind it with fried ingredients.

6. Shift it to a serving dish and add mustard seeds seasoning done in coconut oil.

Note :

Add only the leaves and fry nicely. Adding tamarind pulp instead of mangoes is optional.
Do not fry fresh coconut. Use of any cooking oil is optional.
Time : 15 Minutes.
Serves : 4 to 5 .

Unripe Mango Chutney

This Unripe Chutney is yummy with sweet and sour taste.It is classical chutney one can enjoy during Mango Season. Mango season is about to get over for this year. Mangoes are still available in market places, super market shelf. So you can still try and enjoy.

In Udyavara my doddamma used to prepare this chutney whenever she picks up the unripe mango and that becomes one of the side dish which is served with coconut oil. The homegrown and prepared boiled rice, this unripe mango chutney and coconut oil from our home grown coconut grow, it is fantastic feeling now I am cherishing. 
I have used unripe mango, little methi/fenugrik seeds and red byadagi chilly and fresh coconut. Seasoned with mustard seeds, ingh/Asfoetida and curry leaves. It taste heavenly with plain rice or any other dishes.
Purely Brahmin Food with out onion and garlic. It is a blissful vegetarian dish. Try and enjoy this traditional, seasonal Unripe Mango Chutney.
We from Udupi /Kota use coconut fried methi seeds and byadagi chilly for mango chutney. It is yummy and healthy to use it. This is one of the Udupi traditional Mango Chutney.
It is simple, quick and healthy too.
Let us see the recipe now :

Things Needed :

Unripe Mango : 1
Fresh grated coconut : 1 Bowl. (1/2 Coconut).
Byadagi Chilly : 4 to 5
Methi /Fenugrik Seeds : 5 to 6
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6 

Method :

1. Wash and remove the outer layer of mango. Cut into small pieces.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add 1/2 Teaspoon of coconut oil, 4 to 5 methi seeds and byadagi chilly. Fry it for 1 minute. Leave it for cooling.

4. Now grind mango pieces, fried byadagi chilly and methi seeds, grated coconut and required salt.
5. Add required water while grinding.

6. Take out the chutney to a serving bowl.

7. Add mustard seeds, ingh and curry  leaves seasoning and serve.

8. We had this Unripe Mango Chutney for lunch.

Note :

Peeling off the skin of mango is optional. (Or it might give a slight bitter taste).
Unripe mango gives slightly sweet taste which adds to the taste.
Use of full ripe might give different taste.
Adding methi seeds to chutney helps to reduce the cholesterol and avoids heat in our body. (It is said that mango is Ushan /Heat for our body).
Do not add any jaggery to chutney.
Time : 15 Minutes.
Serves : 2 to 3. 

Toor Dal - Ondelaga Chutney

Toor dal - Ondelaga Chutney is a side dish that goes well with most of the main dishes. We had this Toor Dal - Ondelaga chutney for lunch.

Ondelaga/Gotukola is used as culinary vegetable and it is a medicinal herb plant. 

I have used Toor dal, red byadagi chilly, ingh/Asafoetida, curry leaves, tamarind pulp and fresh coconut gratings.

Let us see some benefits of eating Ondelaga/Gotukola leaves in our diet.

The plant yield only one leaf in its stem so that it is called as Ondelaga. (One leaf). 

It is used as a culinary vegetable and as a medicinal herb. It is known a Mandukaparni In Sanskrit. It is in the shape of frog so that it got its name as Mandukaparni.
People call it as Brahmi also because it is loaded with medicinal values.
Its known as Ondelaga in Kannada/Karnataka.
Saraswathi Aku in Telugu/Andra pradesh.
Vallari Keerai in Tamil/Tamilnaadu
Karivan or Karivana in Marati /Maharasthtra
Kandha Brahmi in Gujrati /Gujarat
Thulkudi in Bengali /Bengal
Bengsag and Brahmi in Hindi

It helps in good relief for pains. It boost cognitive function.
 Ondelaga helps in reducing anxiety and stress. It helps in controlling the blood sugar level.
It also helps in reducing the swelling and improve the circulation of blood.
Gotukola is rich in anti inflammatory properties and helps to reduce the joint pains and arthritis.
It is good for memory power. It is good for our skin health and hair health.
Gotukola helps to detoxify our body and keeps us in good health
It is good for blood pressure since it helps in controlling the blood pressure level by decreasing the tension and anxiety in our body.
It is good for digestive disorders, helps in strengthening nervous function and memory power in us.
Let us see the recipe Now :
Do Not Fry the leaves when you cook. It looses its healthy benefits when it is cooked. It should be added at the end of the process of cooking.

Ingredients :
Ondelaga Leaves : 1 Handful
Toor Dal : 1 Tbs
Oil : 1/2  Tsps
Tamarind : Small marble size
Byadagi chilly : 4 to 5
Ingh /Asafoetida : A little
Salt : As required
Coconut : 1 Cup
To Season :
Oil : 1 Tsp
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6

Method : 

1. Keep a small frying pan on the fire and heat. Add half tsp of oil, 1 tablespoon of toor dal.
2. Add 4 to 5 byadagi chilly and fry nicely till toor daal turns as golden red.
3. Add little ingh and put off the fire.

4. Add a handful of ONDELAGA leaves and mix it well. Keep it aside.

5. Soak little tamarind in warm water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

6. Grate coconut and grind it with fried mixture, tamarind pulp, salt. Add water if required while grinding.
7. Take it out from the mixi jar and put it to a serving dish.

8. Add mustard seeds seasoning with little ingh and curry leaves.

9. Toor dal - Ondelaga Chutney is ready to serve.

10. Enjoy Toor Dal - Ondelaga Chutney with your food.

Note :

Fry dal till it turns golden brown. You should be careful while adding water if required.
Adding more chilly is optional.
Use or more coconut is optional.
Time : 15 to 20 Minutes.
Serves : 3 to 4 .

Mango - Ginger Chutney

Now the season of mangoes are started. You can get good raw mangoes in the market. Here I have tried This Udupi style Mango  Chutney which is spicy and definitely You will love it.

Kota a small town on the way to Kundapura near Brahmavar. The people here are well known for their typical rural kannada speaking. Kota Brahmins are famous for spicy food.
The very famous MT.R and Maiyas group of hotel owners in Bangalore are from Kota and they do serve yummy, healthy food to the public.
I said all these about Kota and Kota brahmin, their spicy food because I have prepared Mango Chutney in the same traditional way.

Coming back to the subject of Mangoes or any vegetable in that matter, using the seasonal fruits and vegetables are very good habit and they are filled with natural nutritious properties in them.
I have used Raw Mango, very little dry ginger and byadagi chilly fried in coconut oil.
Use of coconut oil is very good for health. It keeps your body and mind safe.
In this chutney we remove the outer layer of raw mango and fry red chilly in coconut oil. (Only chilly).
Let us see the recipe now :

Ingredients :

Raw Mango : 1 Small one
Byadagi chilly : 5 to 6
Fresh grated coconut : 1 Cup
Ingh /Asafoetida : A little
Dry Ginger : 1/4 Tsp (Optional).
Salt : As required
Cooking Oil : 2 Tbs
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash and remove the outer layer of mango and cut them into small pieces.
2. Fry byadagi chilly in 1 tsp of coconut oil. Let it cool.

3. Grate or cut coconut into small pieces and  Grind it with mango pieces, fried chilly, salt, ginger and required water. (Chutney should be thick, so use limited water only).

4. Remove the chutney to a serving bowl.
5. Season with mustard seeds, ingh and curry leaves and add it to Mango - Ginger Chutney.

6. Serve it with hot rice and little ghee on top.

Note :

Fry chilly nicely on low flame. Adding more chilly is optional. Adding ginger is optional. Ginger adds to the taste and is healthy. Removing the outer layer is a must to get good taste of the chutney.
Use of coconut oil is optional.
Time : 10 Minutes.
Serves : 3 to 4 People.

Cucumber - Akki Rotti

Akki Rotti /rice rotti is good food for dinner or breakfast. This is the plain rice rotti turned as spicy cucumber rice rotti. It is good for health easily digestive and yummy to eat.

I have used a cup of cucumber chutney which I prepared in the morning for breakfast to have it with dose.
I have used that cucumber chutney, rice flour, 1/2  cup of boiling water and salt.

Let us see some benefits of Cucumber in our diet.

Cucumber is filled with nutrients, vitamins, minerals and healthy properties. They are good water content vegetable. It is low in calories with healthy benefits. It is good for digestion and it helps to lower the blood sugar levels. Good for skin and hair. Cucumber has good source of fiber and good for people who suffer from constipation. It has good amount of antioxidant properties. Eating cucumber is good for people who follow diet food.

How to prepare Cucumber Chutney?

Grind a cup of fresh grated coconut, 1 cucumber, 2 green chilly. Shift the ground chutney to a bowl and add half cup of curd. Add salt and mix it well. No Need to add water while grinding. Season with mustard seeds and ingh/Asafoetida. Cucumber chutney is ready to serve.

No Onion or No Garlic is added to "Cucumber Akki Rotti".

Things Needed :

Rice flour :  3 Cups
Cucumber Chutney : 1 Cup
Boiling water : 1/2 Cup
Ghee : 2 Tablespoons
Normal Water : Required water quantity.
Salt : A little

Method :

1. Take a big bowl and add rice flour and 1/2 cup of boiling water. Leave it for 5 minutes.

2. Add cucumber chutney and mix it well.

3. Add required normal water and prepare the dough.(It should be soft).

4. Divide the dough into small portions. Keep 1/2 cup of dry rice flour in a bowl.

5. Now take a small portion of the dough and dip in dry flour.

6. Roll as chapati. (Do not put any pressure while rolling chapati).

7. Keep a pan on the fire and heat. Put rolled akki rotti and cook on medium flame.

8. Press rotti with a small clean kerchief or cloth so that it puffs up.

9. Flip the other side and cook.

10 Take out from the tava once it is cooked, add little ghee and serve hot spicy akki rotti with choice of your side dish.

11. Repeat the same and prepare the remaining rotti.

12. We had this with Vegetable Kootu.

Note :

Do not make the dough very watery. You will not be able to roll rotti. Adding the dough in dry flour helps the rotti to be rolled well. Do not put weight while rolling rotti. It might tear.
Adding hot boiling water helps the rotti to be soft. Just add 1/2 cup, cover the flour and leave it for 5 minutes. Then mix the flour nicely by adding cucumber chutney and required water.
Pressing rotti while cooking will help to fluff the roti. No need to put the rotti directly on fire.
Do not add any oil or ghee while cooking rotti.
Time : 30 Minutes.
Serves : 12 Rotis can be prepared.

Cucumber Chutney :