Vada In Curry

Vada in curry is similar to Gojju Ambode. This is my idea of cooking whole moong, toor dal and bottle gourd Daal and then dip Channa Dal Vadas/Ambode as we call , in the daal prepared.

Gojju Ambode is one of the famous dish from South India. Gojju means curry and ambode means Vada/Vade.
Channa dal vada is known as ambode in South Canara.
Gojju Ambode is one of the traditional dish from South Canara.
The way of preparing Gojju Ambode is very interesting and the taste is yummy and Gojju Ambode is one of my favourite snack too.
Channa dal and fistful of urid dal is soaked in water for 20 to 25 minutes. Then it is grounded into coarse consistency. Adding all the spices, like, cut green chilly, curry leaves, coriander leaves, ginger coconut pieces and required salt. Water should be used minimum while grinding. This dough is mixed well with curry leaves, ingh, jeera, then shaped as bit fat and fried on medium flame. .
While Preparing Vadas, side by side the Gojju is also prepared.
Coconut is grated and ground with coriander seeds, red byadagi chilly, ingh turmeric powder, a little tamarind and jeera/Cumin Seeds. These coconut + spice mixture is ground into paste form using required water.
Then the ground mixture is kept to boil, adding salt and little water. Once it is boiled nicely add the fried Channa dal Vadas in this curry and cook on low flame for 3 to 4 minutes. Leave it for 10 minutes. Add mustard seasoning in coconut oil/any cooking oil, curry leaves. Add this seasoning to the Gojju Ambode and serve.
It is heavenly to have these Gojju Ambode and enjoy this with your lunch, snack time or whenever you feel like.
I have used bottle gourd curry as gojju, believe me it tasted yummy.
No Onion or No Garlic Dish.  (Do not add any onion or garlic to taste the brahmin traditional, yummy, Pure vegetarian Gojju Ambode.

Ingredients : 

Cooked Bottle Gourd Dal : 1 Bowl
Channa Ambode/Vada : 6 to 8
Coriander leaves : 1 Tbs
Salt : A little

Method :

1. Keep a pan on the fire and put bottle gourd curry in it. Add required water and mix it well.
2. Add salt if required. Wash and cut coriander leaves into small pieces.

3.Let the curry boil for 2 minutes.

4. Dip already done Channa Vadas in it.
5. Let it cook for 2 to 3 minutes.

6. Put off the flame and let the Vadas get absorb the curry. (5 to 10 minutes).

7. Shift the curry along with Vadas to a serving bowl

8.Gojju Ambode is ready to serve. Sprinkle some coriander leaves on the top and serve.

Note : 

Prepare the curry little watery, but at the same time it should be tasty.
Let the vadas boil nicely in the curry. So that it absorbs the curry nicely and get bit soft and tasty. You can increase the number of vadas to prepare gojju ambode.
Time : 20 Minutes
Serves : 3 to 4 .

Link to Bottle Gourd Curry....

https://nsomayaji.blogspot.com/2019/10/bottle-gourd-whole-moong-curry.html

Link to Channa dal Carrot Vada :

https://nsomayaji.blogspot.com/2019/09/channa-dal-carrot-vadavade.html

Quick Dal

One of the easy, quick and simple dal is cooked in pressure cooker here. This dal is yummy and good to have with all the main dishes. This dal is very helpful,  when are just back from a travel and just want to eat some home food that too with rice.

Here I have used Toor dal, tomatoes, green chilly, ingh/asafoetida, gorikai/clustered beans, ginger, turmeric, coriander leaves and little methi/fenugrik seeds. Cooked every thing in cooker and seasoned with curry leaves, mustard and jeera.
Let us see the Recipe Now :

Things Needed :

To Cook :

Toor dal : 1 Cup
Gori kai /Cluster Beans : 1 Small bowl. (1 Handful).
Green chilly : 2 to 3
Methi Seeds : 4 to 5
Tomatoes : 2 Medium Sized
To Add  :
Salt : As required
Coriander leaves : 2 to 3 Tablespoons
Ginger : Grated : 1 Teaspoon ( An inch ).
To Season :
Ghee / Oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh : A little
Curry Leaves : 6 to 8

Method : 

1. Wash and cut tomatoes, cluster beans, and slit green chilly.
2. Wash and cook toor dal,cut cluster beans, tomatoes, dry methi seeds with required water. (Pressure cook).
3. Keep a pan on the fire and put ghee. Add mustard seeds and jeera.
4. Add green chilly once the mustard seeds splutter. Add ingh and curry leaves.
5. Add cooked toor dal - cluster beans mixture and mix it nicely.(Smash it nicely).
6. Add little turmeric powder and required salt. Mix it well. Add grated ginger.

7.Let it boil nicely. Add cut coriander leaves and shift the dal to a serving bowl.

8. Quick Dal is ready to serve.

Note :

You can use palak, harive/amaranth leaves instead of cluster beans. Adding more chilly is optional.
Use of oil instead of ghee is optional. Use of onions and garlic is optional.
Time : 20 Minutes
Serves : 2 to 3 .

Banana stem Dal

Banana Stem dal is one of the healthy dish and it is said that at least once in a year you must eat banana stem. It helps to cleanse your intestine. It also helps to remove or reduce the stone in gal bladder.

Banana plant is one of the God's gift to mankind. Each part of this plant is used by man.  Banana fruit to eat, banana leaf to have food, banana stem is used  medicine.  It has very good medicinal value and used in home remedy medicines.
Eating banana stem helps to cleanse our body and take care of our kidney. It helps to reduce or remove the stone formed in the kidney. It is said if have gulped the hair by chance it can bring out the hair from your body. But remember this stem should be used rarely. (Once in a while). Often used  It heats up the body and you might get ulcer in your mouth, the eyes might turn red because of excess body heat.

I have used banana stem, moong dal, tamarind tokku (tender tamarind green chutney) and some green chilly.

Let us see the recipe now :

Things Needed : 

Banana Stem : 1 Bowl

Moong Dal : 1/2 cup

Green chilly : 2 to 3 

Tamarind Tokku : 1 Teaspoon full

Salt : As required
Ginger : An Inch 

Seasoning : 

Coconut Oil :1 Teaspoon

Mustard seeds : 1/2 Teaspoon

Jeera/Cumin seeds : 1/2 Teaspoon

Method :

1. Wash and cut banana stem and remove the thread you get while cutting.
2. Cut it into very small pieces. Wash and soak them in plain water.

3. Wash and put moong dal in a pressure cooker and add cut banana stem.
4. Add little water and cook for 3 to 4 minutes.( Or little more).

5. Wash and cut coriander leaves, curry leaves and slit green chilly.
6. Wash and remove the outer layer of ginger and wash it again. Grate the clean piece and keep it aside.
7. Keep a pan on the fire and add oil. Let it get hot. Add mustard seeds and let it splutter.
8. Add jeera and cut chilly. Fry for 10 seconds. Add ingh and curry leaves.
9. Add cooked banana stem and moong dal. Mix it well. Add little water, grated ginger and required salt.
10. Mix it nicely. Add turmeric powder. Cook for 2 to 3 minutes.
11. Add tamarind tokku if you have or add tamarind pulp. ( 1 Tablespoon).

12. Mix it well and cook for another 2 minutes. Shift Banana stem Dal to a serving dish.

13. Add cut coriander leaves and serve.
14. Adding a tablespoon of ghee helps to enhance the taste.

Note :

You should soak banana stem pieces quickly in plain water. It helps to retain white colour as it is.
Adding any spice of your choice is optional. Adding tamarind pulp instead of tamarind tokku is optional. Adding more chilly and use of any cooking oil is optional. Adding water to get the thickness of the dal is optional. It taste better if it is bit thick. Do not get worried if the pieces are not soft and do not think they are not cooked well. They are bit hard even if cook them for long time even. So let the pieces be very small.
Time : 30 Minutes
Serves :  4 to 5. 

Mixed Leaves Spicy Dal

Mixed Leaves spicy Dal is one of the side dish that goes well with almost all the main dishes. It is prepared using 2 to 3 or more types of leaves and dals, like toor/moong/masoor/chana etc. 

I have used the leaves which we got from our home garden (grown in pots) and toor dal. I have added green tamarind chutney/tokku which I got from Dharwad. ( Our daughter in law Vidya's Home town).

Tamarind chutney/tokku is home prepared, using unripe tamarind, green chilly, roasted methi seeds and salt. Tokku taste so yummy and it goes well with hot rice and ghee, or adding to any dal preparation even I have tried Tamarind Tokku vegetable rice.    

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

Tamarind helps to reduce inflammation in our body. It helps to improve eye health, boost respiratory health and helps to heal skin conditions. It is good for digestive system. It relieve pains and strengthen our immune system. It helps to lower the cholesterol and good for kids since it fight against the worms in kids stomach. Tamarind is rich source of dietary fiber. It helps in easing constipation problems. It is rich in Vitamin C, Vitamin E, Vitamin B, Calcium, Iron, Phosphorous, Potassium, Manganese. It is rich in antioxidants and anti inflammatory properties.

As I said I have used our home grown Palk, Dil Leaves and very little basale /Malabar Leaves.

No Onion OR No Garlic is used in this " Mixed Leaves Spicy Dal".

Let us see the recipe Now : 

Ingredients : 

To Cook :

Dil Leaves : 1 Small Bundle

Palak : 1 Small Bundle

Malabar Leaves/Basale Leaves : One Handful 

Toor Dal : 1/Cup 

To Add :

Dry ginger powder : 1/2 Teaspoon

Tamarind Chutney /Tokku : 1 Teaspoon

Crushed pepper pods : 4 to 5 

Salt : As Required 

Coriander leaves : 2 Tablespoons

Butter/Ghee : 1 Teaspoon (Optional).

To Season : 

Cooking Oil : 1 Teaspoon

Mustard Seeds : 1 Teaspoon

Jeera : 1/2 Teaspoon

Green chilly : 2 to 3 

Curry Leaves : 6 to 8 or little more

Ingh/Asafoetida : A little 

Method : 

1. Clean and Wash all the leaves nicely and cut into small pieces.

2. Pressure cook it for 6 to 8 minutes.

3. Wash dal and pressure cook separately.

4. Wash and slit green chilly and cut coriander leaves.

5. Keep a big pan and put cooked leaves and dal together.

6. Add turmeric powder and salt.

7. Add dry ginger powder and pepper pods.

8. Add tamarind chutney/tokku. Stir slowly and mix it well. Let it boil for 2 to 3 minutes.

9. Keep a pan and prepared mustard, jeera seasoning. Add slit green chilly and fry it nicely.

10. Add ingh and curry leaves to seasoning and add this seasoning to Mixed Leaves Spicy Dal.

11. Boil it for another 3 to 4 minutes. Shift it to the serving bowl.

12. Serve with your choice of main dish.

Note :

Cooking leaves in pressure cooker helps them to be soft. It can be cooked without using pressure cooker. (Optional). Use of onions and garlic is optional. ( I have not used). You can use tamarind pulp instead of tamarind chutney/tokku. Taste differs. Adding a teaspoon of butter/ghee to Mixed Spicy Dal taste better. (Optional). Use of more/less chilly is optional. 

Time : 30 Minutes.

Serves : 3 to 4.

Shallow Fried Colocasia Fritters

Kesu /Colocasia Leaf grows well during rainy season and it is fresh green and filled with vitamins and minerals. We do use Kesu leaves in our daily diet once in a while. It is helps to keep our body warm during the rainy season. I tried this pan fried Colocasia fritters and it taste just yum yum.

I have used channa dal/ Kadale bele and moong dal/Hesaru bele with some spices.
Let us see some benefits of using Colocasia Leaves.

Kesu/Colocasia leaves are rich in anti oxidants. They are rich in Vitamin C and it helps to boost our immune system. Colocasia leaves contain Vitamin A and it helps maintain our eye health and prevent the eyes from diseases. They do contain dietary fibers and good for easy digestion and helps to keep away the constipation, indigestion and diarrhea problems. Colocasia leaves contain very little fat and it has no cholesterol. It also helps to control the cholesterol level in our body. They also helps in weight reduce. They help in reducing the inflammation and control the blood pressure in our body. They are good for nervous system.They contain amino acid and protein and helps in providing energy, regulating blood sugar levels and gives strength to muscles and strong bones.   

Remember that colocasia leaves can not be eaten raw. It must be cooked with tamarind or it starts to itch your tongue and throat.

NO ONION OR NO GARLIC USED in this Colocasia Tava fried Fritters. Happy to say that Colocasia leaves are from our garden which are grown in pots.

Try and enjoy you will really love them. Use tender leaves to get the best taste.

Things Needed :

Colocasia leaves : 8 to 10 (medium size and tender ones should be used)

Channa dal/Bengal gram / Kadale bele : 1/2 Cup 

Moong Dal/Hesaru bele : 1/2 Cup

Tamarind : 1 Small lemon size

Rasam/Sambar Powder : 2 Tablespoons

Jeera / Cumin Seeds : 1 Teaspoon
Ingh /Adafoetida : A little
Turmeric powder : 1/4 Teaspoon

Salt : As required 

Oil : 3 to 4 Tablespoon
Curry leaves : Handful/According to your wish.

Method :

1. Wash and soak channa dal and moong dal for 10 to 15 minutes.

2. Wash and clean the leaves. Let all the water dry from the leaves.
3. Remove the stem parts (thick veins on the backside of the leaves). Cut into small pieces.
4. Soak tamarind in very little water and let it get soft.
5. Grind dals with tamarind, Rasam powder and jeera. Use very little water.

6. Grind it to rava/semolina (medium size) consistency.
7. Remove from the mixi jar and put it to a big bowl. Add turmeric powder and salt.

8. Mix it well and keep it aside.

9. Keep a pan and put little coconut oil. Add mustard seeds and ingh. Let mustard splutter. Add handful of curry leaves.
10. Add cut colocasia leaves and fry. Now add the ground dal mixture and let it cook till soft.

11. Mix the mixture in between so that it does not get burnt at the bottom. Let it cook on low flame.
12. Let it cook completely. Let all the moisture disappear. Put off the fire and let it get cool down.

13. Keep a pan on the fire and let it get heated. Sprinkle some oil on the top.
14. Take a small portion of the dal - colocasia mixture and shape it as vada and keep on the pan.

15. Sprinkle some oil on the top and let it cook till it get golden red. Turn the other side and cook.
16. Now the Colocasia fritters are ready to serve. You can cook 3 to 4 at times.
17.Repeat the same with remaining dal - colocasia mixture.

Note :

Take care of water quantity while grinding the dals. Use of any brand rasam powder is optional.
I have used home prepared rasam powder. Use of tamarind should be taken care or the fritter might give a itching feel while eating. Use only the tender leaves. Use of coconut is optional. I did not use.
Use of cooking oil is optional. I used coconut oil for shallow fry. The quantity of cooking oil is optional. More/less.  Use of jaggery is optional. I did not use it. I have used tender stems of colocasia leaves. Remove the outer layer of the stems and then cut into small pieces and use it.
You can use Palak/Spinach, methi leaves or Dil leaves instead of colocasia leaves. Do not add tamarind if you are using these leaves.
Time : 30 Minutes.
Serves : 6 to 8 Fritters can be prepared. (According to size ).