Mangalore Cucumber - Ivy Gourd Curry

Southekai/Mangalore Cucumber/Sambar Cucumber/Bannada Soiuthekai is one of the wonderful vegetable. Varieties of curries, dosa, idli can be prepared using Mangalore

Cucumber.

I have tried a curry which can be turned as curd curry or if you do not like curd you can just have them as they are. It is mild, creamy and healthy.
Let us see some benefits of having " Ivy Gourd/Tonde Kai" in our diet.
Ivy Gourd/Tonde kai/kovekai/Tindli/Tindura helps you to be fit, healthy and energetic. It is said to be the store house of Vitamins and minerals. It has protein and fibers, antioxidants. It has been used in Ayurveda for centuries as an anti bacterial agent. It helps to protect the nervous system and promotes the metabolism in the body. It helps to control blood sugar in our body. Ivy gourd contain good amount of calcium and it helps in reducing the risk of kidney stone formation. it strengthen the bones, improve the immune system and promotes the digestive health in our body.
Mangalore cucumber -Ivy Gourd Curry is an easy dish and it has no onions or garlic in it.

Things Needed :

Mangalore Southekai : 1/2
Ivy Gourd/Tondekai : 250 Grams
Green chilly : 2
Jeera/Cumin Seeds : 1/2 Teaspoon
Mustard Seeds : 1/4 Teaspoon
Almonds/Badams : 6 to 8
Coconut : 3 to 4 Tablespoons
Salt : As Required
Mustard seasoning : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Ingh/Asafoetida : A pinch
Curry Leaves : 1 Tablespoon (small cut)
Coconut Oil/Ghee/Any cooking oil : 1 Teaspoon

Method :

1. Wash and cut Mangalore Southekai into small pieces. Put them in a bowl of water.

2. Wash and remove the edges (both sides) from Ivy gourd and cut them into small circle shape.
3. Cook them with required water till they turn soft. (10 minutes).

4. Grate/Cut coconut and grind it with jeera, mustard seeds, 1 green chilly and almonds.
5. Use only required water. Remove from the mixi jar.

6. Keep a big pan on the fire. Put cooked vegetables, ground mixture, salt and a pinch of turmeric powder.
7. Mix it well and let it boil for 2 to 3 minutes. Slit a green chilly while the curry is boiling.

8. Shift the curry to a serving dish and Let it cool a bit.
9. Add 2 tablespoons of curd and mix it well. Add mustard-jeera, ingh and curry leaves seasoning.

9. Serve with the main dish you have prepared.

Note :

Adding  tamarind instead of curd is optional. (Taste nice). Adding more/less chilly is also optional. Adding almonds add to the thickness. You can also add chenna (roasted channa) instead of Almonds.
Do not use more water while grinding or boiling. The curry should be thick (It taste better).
Time : 30 Minutes
Serves : 3 to 4.

Black Moong Curry

Black Moong or Kappu Hesaru ( a variety of moong grown in South Canara) is one of the protein rich legume. Legumes like huruli/horse gram, urid dal, alasande/cow peas and moong ( green and black both), ground nuts are grown after the cutting of paddy grains. These are second crops in the same paddy field. Poor farmers have to wait for the rain for the good crops.

Have you heard of Black Moong / Kappu Hesaru ? ( In Kannada Language this moong is called kappu, means black hesaru is moong).

You are not making mistake in identifying this Moong to Urid lentil. This legume is not Urid. This lentil is used in curries, dals, kheer/payasa and usli.

This time my visit to Udupi / Salikeri, thats our native I got this black moong/Kappu hesaru in a local shop. As soon as I noticed this moong I remembered my doddamma /aunt and her preparations like usli, dry curry and payasa. I wanted to try some of those items and bought some. So one by one will surely put up the recipe which I tried and I am sure you will surely enjoy preparing, trying those traditional dishes which are loaded with healthy properties.
Here I have a " Black Moong Curry " which goes well with almost all the main dishes.
A small suggestion is that, you can try this curry with normal green moong instead of this black moong. ( You might get this moong only in rural areas ).
Moong dal or whole moong is filled with proteins, minerals and vitamins. Eating lentils/legumes help us to stay healthy, help our bones to be strong and gives energy to our body.
No Onion or No garlic is used in this " Black Moong Curry ".
Let us see the recipe now :

Ingredients :

To Cook :

Black Moong /Kappu Hesaru : 1 Cup
Cucumber : 2 ( Small ones)
Tomatoes : 2

To Season :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Green chilly : 2
Curry leaves : 6 to 8

To Add :
Turmeric Powder : A pinch
Coriander leaves : 1 Tablespoon
Ghee : 1 Teaspoon
Grated Ginger : 1 Teaspoon
Salt : as required
Sambar powder : 1 Tablespoon

Method :

1 Wash and soak black moong for over night or 5 to 6 hours. (Clean it before washing).

 2. Pressure cook for  6 to 8 minutes with required water and let it cool.

2. Wash and remove the outer layer of cucumber and check cucumber whether it contain bitterness. (Do not use the bitter cucumber for curry).

3. Cut cucumber into small pieces. Wash and cut green chilly, wash and remove the outer layer of ginger, wash again and grate it.

4. Wash and cut tomatoes into small pieces. ( Remove the seeds while cutting ).
5. Keep a big pan on the fire and heat. Add oil and mustard seeds. Let it splutter. Add jeera.
6. Add ingh and curry leaves. Add slit green chilly. Fry a little.
7. Add cut tomatoes and fry nicely till they turn soft.
8. Add cooked black moong and mix it well. Add a pinch of turmeric powder.

9. Add cut cucumber and required salt, little water and mix it well. Let it boil for 2 to 3 minutes.

10. Add a tablespoon of sambar powder/curry powder and mix it well.
11. Let it boil for 3 to 4 minutes. Shift the curry to a serving bowl. Add cut coriander leaves.
12. Serve " Black Moong Curry " with the main dish you have prepared.

Note :

Black Moong should be cleaned well before soaking in water. Soaking black moong is a must. Or it might not cook soft and the lentil turns hard. Use of any brand of Sambar powder is optional. I have used home prepared Sambar powder. Use of green moong instead of black moong is optional.
Time 30 Minutes.
Serves : 2 to 3 
Purely South Canara Recipe. 

Home prepard Sambar Powder :

Dry roast/ fry with a tsp of oil :  2 tbs of coriander seeds. 1/4 tsp of methi /fenugrik seeds, 1/tsp of jeera/cumin seeds, 1tsp of urid dal. 4 to 5 byadagi red chilly, little ingh/Asafoetida and curry leaves, one by one and let it cool. Dry grind it and use.
Only One time use : for a small quantity of Curry preparation. .

Akki Rotti with Carrots & Cucumber

Akki Rotti this time it is with Carrots and Cucumber. You know it well eating vegetables is always a healthy habit. Whether it is cooked or raw, they do help in digestion and keep you fit. So this way you can feed some vegetables to your kids, elders and the whole family.

I have used rice flour, ground cucumber, coconut and grated carrots. Not much of spice or chilly. Just added little pepper instead of chilly which is good for digestion. It not only adds aroma to the rotti, it gives a different taste.
Lets see some benefits of eating cucumber in our diet. 
Cucumber helps to fight against the heat. A good relief from heat burn. It helps to quench your thirst and keeps your body hydrated. It helps to flush the toxins. Eating cucumber daily helps to dissolve kidney stones. They are full of Vitamin A, B and C which helps to boost immunity and energy. They contain minerals like magnesium, potassium, silicon. Good for people who wants shed their extra weight. Cucumber is good for eyes and it helps to reduce under eye bags and puffiness. It also helps to control and maintain the blood pressure levels. Eating cucumber helps in good digestion since it contain good amount of fiber. Cucumber juice refreshes and heals diseased gums. Cucumber lowers uric acid levels and take care of kidney. It is good for diabetics, because cucumber contains a hormone needed by the cells of the pancreas for producing insulin. It helps to reduce bad cholesterol.
No Onions and No garlic in this Akki Rotti. It is very easy, yummy and quick
You can have this Akki Rotti for breakfast, as snack or for dinner.

Things Needed :

Rice flour : 2 Cups
Carrots : 2 (medium size)
Cucumber : 2 (small size)
Pepper : 3 to 4 pods
Salt : To Taste
Oil : 1/2 Cup

Method : 

1. Wash and cut cucumber and grind it with pepper.

2. Wash and scrape out the outer layer of carrots and grate it.
3. Now take a big bowl. Add rice flour, salt, ground cucumber and grated carrots.
4. Mix it nicely and add water. Let it be little thicker than idli dough.
5. Mix it well and keep is aside.

6. Keep a tava/pan on the fire. Heat. Sprinkle little oi. Clean it with a kitchen tissue.
7. Take a handful of rotti dough and spread it nicely on the tava in a circle shape.

8. Add a teaspoon of oil on the top and cover the rotti. Cook for 1 minute.

9. Turn the other side and cook for 30 seconds. Remove the rotti from tava and serve.

10 Add a spoon of ghee and any side dish you have prepared.

Note :

Let Akki Rotti dough be little loose than normal rotti. It will be easy to spread on the tava and it cooks soft and quick). Adding curry leaves, coriander leaves and chilly is optional. Adding onions is also optional. Using ghee instead of oil while cooking rotti is optional.
Time : 30 Minutes
Serves : 3 to 4 

Moong Dal-Cucumber Dal

Cucumber - Moong dal is gravy dish. It goes well with almost all the main dishes even with different varieties of rice and rotis. Best combination is with jeera rice or peas palau. The weather is getting hotter and each day the temperature is rising. Moong and cucumber are known to be as cooling agent for the body,  they really helps to keep our body cool systematically.

I have used moong dal, Cucumber (small cucumbers) and some spices which are readily available in the kitchen. I used Gongura chutney to give a tangy taste. Adding this chutney gives a beautiful aroma and a good taste to the dall.
Let us see some benefits of having "Green Chilly" in our diet.
Green chilly adds taste and spice to the food. It is very rich in Vitamins like A, C B6. It contains minerals like iron, copper, potassium and small amount  of protein and carbohydrates. Green chilly.
Green chilly aids in digestion. They also helps in dissolving blood clots. It increases our metabolism by burning the calories. Green chilly helps to stay in better mood. They contain good amount of anti-oxidants. They are good for eyes and immune system. They maintain the cholesterol level in our body. Green chilly contain Vitamin A and good for maintaining our bones, teeth. They also take care of good health in Intestine. Green chilly  helps to keep away the wrinkles.
Lets see the recipe now : Moong Dal - Cucumber Tovve has no onion or no garlic. It can be prepared for any special day, festival or feast.

Things Needed :

To Cook
Moong Dal : 1/2 Cup
Cucumber : 3 to 4  (Small sized)

To Add :
Green Chilly : 2 to 3
Ginger : A small piece
Coriander Leaves : 2 to 3 Tablespoons
Salt : To taste
Gongura Chutney : 1 Teaspoon
Mustard Seasoning : 1 Teaspoon

For Seasoning :
Oil/Ghee : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafotida : a pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cook toor dal. (Pressure cook for 5 to 6 minuts).
2. Wash and cut small cucumbers in to desired size. (Big/Small). Wash green chilly and cut in to big pieces. Wash ginger and remove the outer layer and wash again. Grate it and keep it aside.

3. Keep a pan on the fire and heat. Add oil/ghee and let it become hot. Add mustard seeds.
4. Let it splutter. Add jeera and ingh. Add cut green chilly. Fry for 10 seconds.
5. Add cut cucumber and stir. Add a cup of water and cook for 2 minutes. Add grated ginger.
6. Add turmeric powder, cooked dal and required salt. Mix it well. Let it cook for 3 to 4 minutes.

8. Now add Gongura chutney to the cooked dal and stir nicely.(Slowly).

9. Let it cook for 1 minute. Put off the fire and shift ready dal to a serving dish.
10. Add coriander leaves and serve with hot rice and ghee.

Note : 

I have used Gongura chutney instead of lemon extract. Adding lemon instead of gongura chutney is optional.  See that cucumber pieces cooks soft. Adding more water is optional. It taste better if the gravy is thick. Adding more/less chilly is also optional. Adding coconut gratings is optional.
Time : 20 minutes
Serves : 3 to 4 .
   Gongura Chutney recipe link.....    
http://nsomayaji.blogspot.in/2015/07/gogura-kenaf-leaves-chutney.html

Refreshing Drinks and Kosumbari (Salad)

Happy Maha Shivarathri to one and all. Shivarathri is one of the many festivals celebrated by Hindus. It is said that Lord Shiva got married to Goddess Parvathi on this day.

People do visit temples and worship Lord Shiva on this special day. Prayers, bhajans and bhakti geetas are chanted on Lord Shiva. "Om Namah Shivaaya" is the Panchakshari Mantra and people keep chanting this Mantra most of the day.
People do fasting and keep themselves awake (jagaran) whole night. The next day it is a festival day. They enjoy having feast.
Here are some fresh drinks and fruit bowls, salads which can be prepared easily and quickly and enjoyed on the Shivaratri day.
We all know Fresh fruit drinks do refresh us and helps to keep us healthy. Fresh Fruits adds to our energy and it is good for health too.
Let us see some fruit drinks which can be done easily.

1. Banana Milk Shake :

Things Needed 

Ripe Banana : 2 to 3
Fresh boiled and cooled milk : 2 to 3 Cups
Honey : 2 to 3 Tablespoons

Method : 

Remove the outer skin of banana and put it in a mixi jar. Add milk and honey and give a churn for 2 minutes till banana grinds and mixes well with milk. Pour it out to serving glass and serve. (Adding cardamom is optional).

2. Pomegranate & Apple drink

Things Needed :

Pomegranate : 1 Cup
Apple : 1 (Red)
Honey : 2 to 3 Tablespoon
Milk : 2 to 3 Glasses (Boiled and cooled)

Method :

Wash and remove the skin of apple and cut into small pieces. Remove the pods from pomegranate.
Now put these apple pieces and pomegranate into the mixi jar. Add milk and honey and grind for 2 minutes. Put this ready drink to a bowl. Mix it well and serve . (Adding ice cube is optional).

3. Poppy Seeds & Almond Drink 

Things Needed :

Poppy Seeds/Gasagase : 2 Tablespoons (Cleaned)
Almonds : 1 Handful
Fresh coconut gratings : 2 Tablespoons
Jaggery : 2 To 3 Tablespoons
Cardamom : 1 pod

Method : 

Soak poppy seeds in water for at least 10 to 15 minutes. Soak almonds in hot water and remove its skin. Remove the seeds from cardamom. Grate coconut and grind all the ingredients nicely till paste. (Add required water to grind. Add jaggery at the end and churn for 2 minutes. Let everything mixes well. Pour it a bowl add little more water and mix it nicely and then serve.

4. Pomegranate Sweet Kosumbari

Things Needed : 

Beetroot : 1
Pomegranate : 1
Coconut : 2 Tablespoons
Honey : 1 Teaspoon

Method :

Wash and remove the outer layer of beetroot and grate. Remove the pods from pomegranate and grate coconut. Now put all the ingredients together in a big bowl and mix it with little honey and serve. (Adding Chat Masala is optional).

5. Corn - Cucumber and Gooseberry Kosumbari 

Things Needed :

Corn : 1 Cob
Cucumber : 2 Small ones
Gooseberry : 1
Coconut : 1 Tablespoon
Green chilly : 1
Coriander leaves : 1 Tablespoon
Salt : Required

Method :

Boil corn cob and remove the seeds from the cob. (You can use frozen corns). Wash and cut cucumber and keep it aside. Grate coconut and goose berry . Wash and cut green chilly.
Now mix all the ingredients in a big bowl. Add salt and mix it well.

6. Channa Kosumbari 

Things Needed :

Any Channa (Kabooli / black) : 1 Cup
Coconut : 2 to 3 Tablespoons
Green chilly : 2
Coriander leaves : 2 Tablespoons
Ginger : 1 Teaspoon (grated)
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asafoetida : a pinch

Method :

1. Wash and soak channa for over night or 5 to 6 hours and pressure cook for 10 to 12 minutes.
2. Wash and cut green chilly, coriander leaves and grate coconut and ginger.
3. Now keep a pan on the fire and heat. . Add oil. Let it heat. Add mustard seeds. Let it splutter.
4. Add jeera, ingh and greenchilly. Add curry leaves. Add cooked channa and mix it well.
5. Add little turmeric powder and salt. Mix it nicely. Let it cook for 1 to 2 minutes.
6. Add grated coconut and cut coriander leaves. Put it in a serving bowl.
Note :
Channa has to be cooked well to get good taste. Drain all the water from channa after cooking. You can use that water for rasam or soup. Adding more chilly is optional.

7. Mash Mellon & Banana Fruit bowl :

 Things Needed :

Mash Mellon : 1 (Small One)
Banana : 3 to  4 (Ripe Bananas)
Chat Masala : 1/4 Teaspoon

Method : 

Wash and remove the outer layer of mash melon and cut into pieces. (According to your wish). Remove the skin of bananas and cut into circle shape. Mix it well in a big bowl and sprinkle chat masala. Fruit bowl is ready to serve.