Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

Tuesday, August 14, 2018

Cow Peas - Mangalore Cucumber Curry /Gasi.

Fresh cow peas are seasonal pods and they are very soft and tender when they are just plucked from its plant. Later they dry it and then store it to use as dry pods. We can use fresh pods to prepare many dishes and the dishes turn not only delicious, it is packed with full of proteins and nutrients. I have used Mangalore Cucumber/Bannada southekai along with cow peas and prepared yummy curry.



This curry is called as Gasi/Thick and spicy curry and one of the traditional dish of South Canara./Udupi , Mangalore. Malenadu region.

Let us see some benefits of Coriander seeds in our diet.
Indian spices are very famous even in our ancient period. We read about the exchange of spices to gold from foreign countries. Spices like cinnamon, pepper, ginger, cardamom, cloves, nutmeg etc were the most popular spices sold through Arab merchants from India to Europe and other parts of the world. Indian spices are famous even now. We Indians use many spices in our Indian cooking. The spices like coriander seeds, jeera/cumin seeds, mustard seeds, pepper pods, cardamom and the list is so big. The spices take prominent place in our Indian cooking. 
Coriander seeds are loaded with health benefits. They help to cure digestive disorder /indigestion, cure the conjunctivitis and some eye problems. They are good for preventing arthritis and rheumatism. They do help in curing abdominal pains and helps in curing anemia. They are good remedy for controlling diabetes. They are good for inflammation, diarrhea and controlling cholesterol levels in our body. It is also good for aches and cramps and helps in lowering the blood sugar in our body. Coriander seeds is loaded with Vitamin C, Vitamin A and Vitamin B1. It has good source of iron, calcium and phosphorus.

Do not add any onion or garlic to this curry.
 Cow Peas - Mangalore Cucumber Curry/Gasi is purely Traditional Udupi Brahmin's Curry/Gasi

 Let us see the recipe Now:

Things Needed :

To Cook :
Mangalore Southekai/Cucumber : 1 Bowl (1/2 of 1 Medium sized Cucumber)
Fresh Cow Peas: Alasande Beeja : 1 Small bowl.
Spices to fry :
Channa dal : 1 Teaspoon
Coriander seeds : 1 Teaspoon
Jeera / Cumin seeds : 1/4 Teaspoon
tamarind : Very small quantity. 
Red Byadagi chilly : 5 to 6 ( More /Less as you wish).
Ingh /Asafoetida : A pinch
Oil : 1/2 Teaspoon
To Grind :
Fresh grated coconut : 1 small cup/ 4 to Tablespoons
Fried Spices and required water.
To Add : 
Salt : As required
Turmeric powder : A pinch
Ground Coconut mixture
Coconut Oil Seasoning 
Coriander leaves : 1 Tablespoon

Method :

1. Wash and peel off the mangalore southekai outer layer and remove the pulp and seeds from it.
 (Some time it has bitter taste).
2. Cut southekai into small pieces and  and soak them in water. Grate coconut and keep it aside.
3. Remove the pods from cow pea's cover. Wash it and keep it aside.

4. Cook them with required water. Use a pressure cooker to cook. ( 3 to 4 Minutes will do).

5. Keep a small pan and put 1/2 teaspoon of oil. Add channa dal and fry till it turns golden brown.

6. Add ingh and red byadagi chilly. Fry for 1 minute. Add all the other spices like coriander seeds, jeera, and curry leaves. Mix it well and put off the fire. Add grated coconut to it. Let it cool.

7. Grind all the fried ingredients with a small marble size tamarind. ( Remove the seed if it has).
8. Add required water and grind it into fine paste. Remove the ground mixture to a small bowl.


9. Keep a big pan on the fire and put cooked cow peas and cucumber pieces. Add little turmeric powder.
10. Add required salt and mix it well. Let it boil for 2 minutes.


11. Add ground mixture and mix it well. Let it boil for 3 to 4 minutes. Stir in between slowly so that it does not get burnt.

12. Shift it to a serving dish and add mustard seeds, ingh, curry leaves seasoning done in coconut oil.
13. Add cut coriander leaves.
14. Serve Cow Peas - Mangalore Curry/Gasi with the main dish you have prepared.

Note :

You should remove the outer layer and the pulp from Mangalore Southekai because pulp contain bitter taste. Removing the outer layer helps the southekai to cook soft and good. Retaining the outer layer is optional.  Fresh fried spices adds to the taste. Use of pressure cooker to cook veggies is optional. Adding more /less chilly is optional. Do not add more channa dal, the taste will not be good and it becomes sticky sometime. Do not add more coriander seeds and no need to fry much. Soaking southekai pieces in water helps to remove the bitterness in them. 
Time : 30 Minutes.
Serves : 3 to 4 
Udupi/Karnataka /Indian Curry.

Wednesday, August 1, 2018

Alasande/southekai Kootu /Jeera Curry

Alasande /Cow Peas and Southekai /Mangalore Cucumber Kootu /Curry is one of the Udupi style dish and it goes well with all most all the main dishes. 


I have used fresh Alasande/ cow peas, carrots, Southekai/Mangalore cucumber and coconut.
No Onion or No garlic is used in this Kootu Curry. This type of curry is done during festivals, feast and some grand functions.
Let us see the recipe now :

Things Needed : 

To Cook :
Alasane /Cow Peas : 1 Cup
Southekai /Mangalore Cucumber : 1
Carrots :  2 ( Small Ones).
To Grind : 
Coconut : 1 Cup
Jeera/Cumin Seeds : 1/2 Teaspoon
Coriander seeds : 1 Teaspoon
Green chilly : 2 to 3
Tamarind : Tamarind seed size. (Very small)
To Add :
Ground coconut mixture
Salt : As required
Seasoning :
Oil : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1. Wash and  pressure cook  cow peas and vegetables for 2 to 3 minutes. Let it cool.


2. Grate coconut and grind it with coriander seeds, jeera, green chilly and tamarind.


3. Keep a big pan on the fire and put cooked vegetables in it. Add salt, turmeric. Let it boil.


4. Add ground coconut mixture and mix it well. Let it cook for 2 to 3 minutes.


5. Shift the curry to a serving dish. Add seasoning and serve with your choice of main dish.


Note :

Do not over cook the vegetables. You can cook them separately. Adding more /less green chilly is optional. Use of coconut oil for seasoning is optional. No need to roast /fry any spice. Do not add much tamarind to this curry. Use of curd instead of tamarind is optional.
Time : 20 Minutes.
Serves : 3 to 4 . 
Purely South Indian Dish. 

Wednesday, July 25, 2018

Raw Tomato Spicy Curry

Raw tomato Spicy Curry is mild spicy and goes well with all most all the main dishes.


These tomatoes are home grown. We do try and grown some of the easy veggies on the terrace in pots. Some time they grow nicely and some time some insects will spoil the whole plant. This Time we could get some large bunch of tomatoes and I decided to remove it when they are raw. I have prepared the spicy curry using these raw tomatoes and some cherry tomatoes are dipped inside the curry. Cherry tomatoes are given by our friends who stays very close to us and they do have a big space for gardening and work hard in their garden.
I have also used a handful of  ಹೊನೆಗೊನೆ ಸೊಪ್ಪು /Sessilis Joy weed/   Alternanthera sessilis. These leaves are grown plenty in our pots and it is said it is very good for health and keeps our body and mind cool.
Let us see the benefits of eating Honegone Soppu in our diet.
Honegone soppu ( In Kannada language) is known as Sessile Joy weed /Dwarf copperleaf /Joy weed in English. Garundi in HIndi, Kanchari in Marathi, Ponnanganni in Tamil. In Malayalam it is known as Ponnakannikkira and in Telugu Ponnagantikura. In Konkani - Koypa , Sanskrit - Matsyakshi.
Honegone Soppu/Sesssile joy weed is loaded with nutrients and lot of medicinal benefits. The leaves contain anti-fungal and anti bacterial properties. The leaves helps to soothe the wounds and helps in reducing the acidity level in our body.They help to improve our vision. It is good for people who suffer from night blindness. Eating its flower continuously helps to improve the eye sight. It cools down the body and strengthens the eye nerves and muscles and improves the vision power. It acts as the best medicine for eye disease. It is good for people who suffer from piles and helps to cure jaundice. It is good for treating hepatitis, chest cold, asthma and liver disease. It helps to regulate the nervous system and helps to reduce weight. It helps to cure infertility. It provides energy to diabetic people and maintain the blood sugar level in our body. It is good for hair care and helps in cooling the body heat, eye irritation, knee pain, white discharge. It also helps in getting back to good appetite.  It prevents headache due to summer heat and helps in boosting milk production in  breast milk feeding mothers.
No Onion or No Garlic is used in this Raw Tomato Spicy Curry.
Let us see the recipe Now :

Ingredients.

Fresh Cow Peas : 1 Cup
Toor Dal : 1/2 Cup
Raw tomatoes : 10 to 15 or little more. ( I have used small size tomatoes).
Honegone soppu/ Sessilis joy weed : One handful (Optional).
Spice powder  :  2 Teaspoons
Tamarind pulp : 1 Tablespoon
Salt : As required
Seasoning : 1 Tablespoon
Cherry Tomatoes : 12 to 15 (Optional)


Method :

1. Wash and clean Honegone soppu and cut into small. ( Tender stem easily breaks ).
2. Remove the pods from cow peas shell. ( Outer layer).

3. Wash and cut raw tomatoes into small.


4. Wash toor dal and put it in a pressure cooker. Put cow peas, cut Honegone soppu, tomato pieces.
5. Add little water and cover the lid. Cook for 3 to 4 minutes and put off the gas. ( Use weight).


6. Remove the pressure cooker lid and mix all the cooked mixture nicely. Soak marble size tamarind in hot water. Squeeze out the pulp and keep it aside.
7. Keep the cooked mixture on the fire and add l/2 cup of water. Add tamarind pulp.
8. Add salt, and little turmeric powder. Mix it well and let it cook for 2 minutes.
9. Now add spice powder/Rasam powder/Sambar powder and mix it well.


10. Let it boil for 3 to 4 minutes. Put off the gas.  Put cherry tomatoes as they are. ( Optional).
11. Shift the ready Raw Tomato Spicy Curry to a serving dish.


12. Add the seasoning with mustard seeds, ingh and curry leaves and serve with the main dish of your choice.

Note :

Do not pressure cook the ingredients for a long time. It might get smashed. And the curry will not be that good. Adding spice powder of your choice is optional. I have added home prepared spice powder. Adding more/less spice is optional. Use of coconut oil for seasoning is optional.
Time : 20 Minutes.
Servings : 3 to 4 .

Spice Powder : 

Dry roast 1/4 teaspoon of methi seeds, 1/4 Teaspoon of mustard seeds, 2 tablespoons of coriander seeds, 1/2 teaspoon of urid dal and 1/2 teaspoon of jeera/cumin seeds and 4 to 5 byadagi chilly.
Dry roast the ingredients separately till golden brown. Let mustard seeds start to splutter. It adds to the taste.
Dry grind it together once it is cooled. Try this spice powder and enjoy your curry with this spice powder.
One time Use only.

Thursday, July 12, 2018

Seeme Badane and Peas Curry ( Without Toor Dal )

Seeme badane/Chayote Squash is one of the vegetable which is available round the year. As usual you can do many dishes using this vegetable. Here I have done a simple curry with chayote squash and peas  which is very easy and it is without toor dal.


Normally curry /Huli means vegetables cooked with toor dal and mixed with spices grinding with coconut. Use of coconut is more in Dakshina Kannada /Mangalore/Udupi and Malenadu areas. Reason may be the life style, the weather, the food and the workload. It was those days people did very hard work, so that they could digest the food they eat. Use of coconut in cooking is very healthy habit, since coconut is full of minerals and vitamins. It is rich in fiber and easy to digest. Help to produce good cholesterol and helps in the growth of good hormones.
I have used fresh grated coconut, fresh rasam powder, seeme badane/chayote squash little jeera.
Let us see the recipe now :
No Onion or No garlic in this Seeme Badane Curry.

Things Needed :

To Cook :
Seeme badane /Chayote Squash : 2
Fresh Peas : 1 Cup
To grind :
Fresh grated coconut : 1Cup
Rasam Powder : 2 Teaspoons
Tamarind : A small marble size
To Add : 
Turmeric powder : A pinch
Salt : As required
Ghee : 1 Teaspoon
Methi seeds : 5 to 6
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh / Asafoetida : A pinch
Curry leaves : 6 to 8

Method :

1. Wash and remove the seeme badane outer layer. Remove the pea pods and wash it.


2. Remove the seed in side and cut them into small pieces.

3. Pressure cook for 2 to 3 minutes. Put off the gas. ( You can cook separately with out using pressure cooker. ( Optional ).

4. Grate coconut and grind it with rasam powder and tamarind. (Remove tamarind pod if it is inside).


5. Keep a pan on the fire and put cooked seeme badane and peas. Add salt, turmeric powder and mix it. Cook for 2 minutes. Add dry methi seeds.
6. Add ground coconut - rasam powder mixture and mix it well. Let it boil for 2 to 3 minutes.


7. Shift the curry to a serving dish and add seasoning.
8. Serve with the main dish you have prepared.

Note : 

Use of pressure cooker to cook vegetables is optional.
Use of any cooking oil for seasoning is optional.
Use of tamarind pulp instead of tamarind is optional. Soak tamarind in hot water and squeeze out the pulp and use it.
Use of any brand rasam powder instead of fresh rasam powder is optional.
Time : 30 Minutes.
Serves : 3 to 4 People.

For fresh rasam powder :

  Dry roast, 1/4 Teaspoon of methi seeds, 2 Tablespoons of coriander seeds, 1/2 Teaspoon of jeera and 5 to 6 byadagi chilly. Add little ingh. Put off the fire and dry grind when the dry roast spices cools. Dry roast on low flame.

Saturday, June 23, 2018

COLOCASIA STEM CURRY .( ಕೆಸುವಿನ ದಂಟಿನ ಹುಳಿ ).

ಕೆಸುವಿನ ಎಲೆ / Colocasia leaves grow nicely during the rainy days. These leaves are used for Patrode, and chutney, dry curry or even spicy dosas, The stem of the leaf is also so good to use in cooking. We do prepare chutney, saasive  (Curry using mustard seeds) and curry. Here is one such curry which is very traditional and healthy to have at any time of the day.


I have used colocasia stems, some spices and coconut.
Let us see the benefits of Colocasia stems.
Colocasia stems are rich with numerous health benefits. It  can help, treat and prevent different types of diseases. It is good for reducing high blood pressure, controls blood sugar levels, protect the skin and good for digestion and improve the vision. It helps in preventing heart diseases, boost our immune system and strengthen our muscles and nerves.
They contain good amount of dietary fiber and good for constipation, excess gas and over all health of our body
These colocasia leaves are from our native Udupi.  I used the leaves for patrode and these stems for curry. Colocasia leaves, stems are good to use during rainy season because they grow nicely with rainy water, they are fresh. They also helps to keep our body warm.
Let us see the recipe Now :

Ingredients :

To Cook :
Colocasia Stems : 1 Big bowl
Tamarind Pulp : 1 small bowl. (Big marble size tamarind).
Jaggery :  Tablespoons
Salt : As required
Turmeric powder : A pinch
To Fry  spices :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Red byadagi chilly : 5 to 6
Jeera/cumin seeds : 1/2 Teaspoon
Ingh : A little
Curry leaves : 6 to 8
To grind :
Fried spices
Grated fresh coconut : 1 Small cup
To Add : 
Ground masala
Salt : As required
Coriander leaves
Mustard seeds seasoning

Method :

1. Wash and remove the outer layer of the stem (hard part around the stem).


2. Now cut the stem into small pieces.

3. Soak a big marble size of tamarind in hot water for 5 minutes and squeeze out the pulp.
4. Grate/ cut coconut and keep it aside.


5. Put pieces of colocasia stems in a pressure cooker, add tamarind pulp, required salt.
6. Add a pinch of turmeric powder and a tablespoon of jaggery. Cook all these for 3 to 4 minutes.


7. Keep a small pan on the fire and heat.
8. Add a teaspoon of coconut oil, methi seeds and fry till golden brown. Add urid dal and fry till it turns golden brown.

9. Add coriander seeds and fry for 20 seconds. Add byadagi chilli and fry little.
10. Put off the fire and add Jeera/cumin seeds, curry leaves and ingh. Let it cool.


11. Grind coconut and fried spices with required water. Remove from the mixi jar to a bowl.
12. Keep a big pan on the fire and put cooked colocasia stems. Let it boil. Add salt if required .
13. Add ground coconut and fried spices mixture. Mix it well and let it boil for 3 to 4 minutes.


14. Shift Colocasia Stem Curry to a serving dish.

15. Prepare mustard  seeds, ingh, curry leaves seasoning with coconut oil. Add this seasoning to a serving dish. Serve Colocasia Stem curry with the main dish.

Note : 

You should use right amount of tamarind while cooking stems or it may start itching the tongue while eating the curry. Adding more jaggery is optional. Adding any sambar /Rasam powder to the curry instead of fresh fried spices. Use of fresh fried spices adds to the taste.
Time : 25 Minutes 
Serves : 3 to 4.