Pumpkin Mosaru Bajji./ Pumpkin Curd Curry

 Pumpkin is one of the best vegetable that grows nicely in winter. We do like pumpkin and prepare so many varieties of curries, dosa, idli rotti etc etc etc. Here I have prepared very easy and one of the traditional dish from Pumpkin. It can be used as side dish, dip, or even eat it as it is. 

I have used cooked pumpkin pieces, salt, green chilly, ingh, curd and seasoning it with mustard and jeera in coconut oil. 

Let us see some benefits of eating Pumpkin in our diet. 

It is rich in nutritious and good for health. It is rich in antioxidants and keep away the chronic diseases. It helps to boost our immunity. It is good for our eye health. It is low in calories and good for weight loss. it is rich in fiber and good for people who suffer from constipation. Pumpkin is filled with vitamin A and takes care of our skin health. Pumpkin is rich in potassium and Vitamin C. It is rich in minerals like vitamin B2, Vitamin E, Vitamin A and Vitamin C and minerals like copper, manganese, potassium and iron. 

So do use Pumpkin once in a while and get benefit with the above nutrients.

Now Let see the recipe :

No onion or garlic is used in this recipe. 

It is purely brahmin food and you can prepare it during festival or feast or any other fasting days.

Things Needed :

Boiled Pumpkin pieces : 1 Bowl.

Curd : 1 Bowl

Salt : As required 

Ingh : a pinch

Seasoning :

Coconut Oil : 1 Tablespoon

Mustard seeds : 1/2 Teaspoon

Jeera/ Cumin Seeds : 1/2 Teaspoon

Green chilly : 1 

Curry leaves : 5 to 6 leaves

Ingh /Asafoetida : A little

Method : 

1. Take a big bowl and add cooked pumpkin pieces.

2. Mash it nicely and add curd. Mix it well.

3. Add salt and little ingh and mix it nicely. 

4. Keep a pan and prepare seasoning with mustard seeds, jeera, ingh, green chilly and curry leaves with coconut oil.

5. Add done seasoning to pumpkin curd curry and mix it nicely.

6. Pumpkin Mosaru Bajji is ready and serve as one of the side dish.

Note :

Cook pumpkin nicely and it is easy to mash it well. 

Use of any cooking oil is optional.

Use of garlic and onion is optional.

Use good curd to get tasty mosaru bajji. 

Quick Sweet Guli Appa

Sweet Guli Appa is any time munching food. I do prepare this Sweet Guli Appa very often and was not able to click a pic. We just love to munch Sweet Guli appa at any time of the day.

This sweet guli appa can be prepared quickly and  is a treat to sweet lovers in a healthy way.
I have used jaggery, chiroti rava/thin variety of rava, coconut and little Eno fruit salt.
It has mild sweet and good for all age group.
These Sweet Rava Guli Appa was prepared to give it one of our relative. Felt like taking something while visiting them. The lady of the house fractured her leg and was admitted to hospital for treatment and was discharged. She was in recovering and kids and her hubby used to manage the house hold chores.  So I prepared these Guli Appas. We had been to their house and gave the guli appa I prepared, talked to her and came back.
Let us see the recipe now :

Things Needed :

Well Ripen Banana : 2
Medium size Rava /Semolina : 2 Cups
Jaggery : 1/2 Cup
Grated fresh coconut : 1 Cup
Curd : 1/2 Cup
Salt : A little
Eno fruit salt : 1/2 Teaspoon
Oil : 3 to 4 Tbs

Method :

1. Take a big bowl and put banana, curd and jaggery. (Powdered).
2. Smash banana and mix all the ingredients nicely. Add salt.
3. Add rava/semolina, add required water and prepare dough.
4. Leave it for 5 minutes. Add eno salt and mix it well.

5. Keep a Guli Appa pan and heat. Put oil to each mould.
6. Put Rava guli appa mixture and put some oil.

7. Cook on low and medium flame. Turn the other side and cook.

8. Sweet Guli Appa is ready to serve.

9. Serve with your choice of side dish.

Note:

Banana, curd, jaggery should be mixed well. I have used fresh jaggery which is clean and organic.
Adding the quantity of jaggery is optional. More or less. Mix all the ingredients and then use required water. The dough should be like idli dough consistency.
Time : 15 Minutes.
Serves : 2 to 3 People. 

I have used curd to prepare this guli appa.(Use of milk is optional). Just check the recipe in blog.

Elemuri /Elemuni Soppu Tambuli

Elemuni / Elemuri/Elevarige ಎಲೆಮುನಿ ಅಥವಾ ಎಲೆಮುರಿ ಸೊಪ್ಪು are loaded with medicinal values and it is good to have in our diet.

I got these leaves from one of my relative who has the plant.
The botanical name for this plant is known as Senna accidentalis or Casia accidentalis.
I tried Tambuli and Chutney, using these leaves and it is an excellent herb dish. It goes well with plain rice. (Tambuli) and chutney can be served with chapatis, rotis, rotti or any other main dishes.
Tambuli is prepared using curd or butter milk. It is one of the signature dish from Udupi and served in the beginning of the lunch. Tambuli is mixed with rice. It helps to digest the food well and keeps you healthy.
Tambuli is prepared using very simple healthy spices like jeera/cumin seeds, pepper, ingh and fresh coconut.
Let us see the recipe of Tambuli here.

Ingredients :

To Fry :
Ghee : 1/2 Tsp
Jeera / Cumin Seeds : 1/2 Tsp
Pepper Pods : 5 to 6
Green chilly : 1
Coconut : 2 Tbs
Ingh/Asafoetida : A little
Elemuri leaves : 1 Handful
To Add :
Curd :  3 to 4 Tbs
Salt : Required Salt.
To Season :
Ghee : 1/2 Tsp
Jeera/Cumin Seeds : 1/2 Tsp
Asafoetida : A pinch
Curry Leaves : 3 to 4

Method :

1. Pull out the leaves from the stick.

2. Wash it nicely and keep it aside. Wash curry leaves and a green chilly.

3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add ghee, jeera and pepper pods.
5. Fry for 10 seconds. Add green chilly and curry leaves. Fry a little. Add ingh.

6. Add Elemuri leaves and fry nicely till they turn crisp. ( On low and medium flame, do not burn).

7. Put off the fire and add coconut. Mix all the ingredients well.
8. Grind it with little water once the ingredients are cooled down.

9.Shift it to a serving dish. Add salt.

10. Add 1/2 Cup of curd. ( 4 to 5 tbs). Mix it well.

11. Add jeera and curry leaves seasoned with ingh and ghee.

12. Serve as one of the side dish with lunch.

Note :
One should use tender Elemuri /Elemuni/Elevarige Leaves. Use fresh leaves.
Tamubuli should be mild. Having Fresh coconut is always good for health. It is rich in good cholesterol and contain healthy properties.
Tambuli can be added with water and can be served as healthy drink.
Time : 20 Minutes 
Serves : 3 to 4 .
 Prepared Chapatis using this Elemuni Soppu Tambuli.

Mangalore Southekai Majjige Huli/Curd Curry

Mangalore Southekai/Mangalore cucumber/Sambar Southekai is one of the healthy cucumber that we can use it in our curries, dosas, idli and chutney etc. Here I have prepared Majjige Huli/ Curd Curry.

This particular southe Kai is from our pot garden, which has grown so nicely and I am happy to write about the dish from Southekai that I have prepared traditionally. Majjige huli/Moru kolambu/Curd Curry.
Majjige Huli is one of the famous dish from South Canara. Majjige means butter milk and Huli is curry. This dish used to be prepared from my doddamma in ooru Udyavara. Udyavara means a loving place to me. I have so many childhood memories in my Doddamma house.
I stayed with doddamma /Amma's elder sister, when I was 1 1/2 years old. She used to take me where ever she goes. Holding her hands I learnt to walk properly. She was the guide, mentor, mother and a god mother. Southe Kai / Cucumber always makes me to turn back and just think the time I spent there and memories starts to unfold and peeps into the mind. My doddamma and doddappa used to grow lots of vegetables in their land. There were enough Southekai stored for the rainy days. There were no vegetables available during the rainy days. The rains used to pour continuously and no chance of growing any thing except the grass. That too not in two to three months like May, june july even in August it was very very difficult to go out. So the home grown Southekai, Pumpkins, Ash gourd were used in the rainy days. Those were the days, bundle of joy, just beautiful yesterdays.
Now coming back to Majjige huli which is done with Mangalore Southekai is a traditional curd curry.
It is mild, yummy and healthy.
No Onion or No Garlic is used in this Southekai.
I am very happy to note that this Southekai is from Our home garden.

Let us see the recipe now : 

Things Needed :

To Cook :
Southekai /Mangalore Cucumber : 1 (Medium sized)
To Grind :
Fresh Coconut : 1 Cup /6 to 8 Tbs full
Soaked Moong dal : 1/2 Teaspoon
To Add :
Ground coconut mixture
Green chilly : 2
Curd : 1 Cup
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Methi seeds : 3 to 4
Curry Leaves : 5 to 6
Jeera/Cumin Seeds : 1/2 Teaspoon
Majjige Menasu/Sandige Menasu : 2

Method :

1. Wash and peel off the skin of Southekai/Mangalore Cucumber  and cut into pieces. Soak in plain water for 5 minutes. It removes the bitter taste if any.

2. Cook with required water till it is soft.

3. Soak 1/2 tsp of moong dal for 5 minutes.
4. Grate coconut and grind it with soaked moong dal. Use required water to grind.

5. Remove it from the mixi jar to a bowl and keep it aside.

6. Now keep a pan and add cooked southekai, required salt and little water. Let it boil.
7. Add ground mixture and mix it well. Let it boil nicely. Add 2 slit green chilly to it.

8. Cook for 2 to 3 minutes and shift the curry to another bowl.

9. Let it cool a bit. Add curd and mix it.

10. Season 3 to 4 methi seeds, 2 Sandige Menasu and jeera. Let Sandige menasu fry nicely in oil.
11. Add curry leaves and put this seasoning to curd curry.

12. Serve as one of the side dish for lunch or dinner. It is nice to eat with chapatis, poori, dosa and idli.

Note :

Southekai pieces should be cooked well to relish them. Do not add curd while the curry is piping  hot. Curd gets curdle. Adding Sandige menasu is optional. You can add red byadagi chilly instead of Sandige Menasu. Sandige menasu adds to the taste. Adding soaked moong dal helps the curry to intact. Adding curd while the curry is boiling makes the curry watery. It separates the gravy and the vegetable.
Time : 30 Minutes
Serves : 4 to 5 

Sandige Menasu/ Sun dried green chilly. :

Wash and slit green chilly and fill roasted methi powder and little salt.
Prepare butter milk and add little salt. Soak the slit green chilly over night in this butter milk and sun dry . Repeat soaking the dried chilly again in the same butter milk. (Over night). Morning remove the chilly and dry it in Sun. It should be done repeatedly at least 4 to 5 days. Then dry it continuously for 4 to 5 days. Store it in a airtight box or bottle. You can use it as Sandige/papad type for curd rice or while eating curd and rice. You can also season this for any curd curry, Avials even raw pachidis. prepared during the sunny days.