Pumpkin Spicy Mustard Curry

Pumpkin spicy mustard curry is a side dish and it is one of the traditional dish from Udupi.

Udupi Brahmins have their own style of cooking, use of spices are simple and good for health. 

That how they got the popularity and Udupi Brahmin's hotel is very famous world wide.

Here is Pumpkin dry curry which is a simple and yummy dish that every one love to have it.

I have used pumpkin, mustard seeds, red chilly powder and coconut.

Let us see the benefits of eating pumpkin on our diet.

Pumpkin is very nutritious and rich in Vitamin A.

It is rich in Antioxidant and helps to reduce chronic diseases. It helps to boost energy. Vitamin A in pumpkin helps to protect our eye sight. Pumpkin is low in calorie and good for shedding extra weight. They are rich in Vitamin C, potassium and fiber. Pumpkin is good for our skin.

No Onion OR No Garlic is used in this Pumpkin Spicy Mustard Curry.

Let us see the recipe now :

Things needed :

To cook :

Pumpkin : 1 Bowl

To Grind : 

Mustard seeds : 1/2 Teaspoon

Coconut : 1/2 Cup

Red chilly powder : 1 Teaspoon

Tamarind : Very little quantity. (Half of small marble size).

To Add :

Salt : As required 

Jaggery : 1 Tablespoon

Coriander leaves : 1 Tbs

Seasoning :

Coconut Oil : 1 Tablespoon

Mustard seeds : 1/2 Tsp

Urid dal : 1/2 Tsp

Curry leaves : 6 to 8 

Method :

1. Wash and remove the skin of pumpkin and cut into small pieces.

2. Grate coconut and dry grind it with mustard seeds, tamarind and chilly powder.

3. Keep a pan on the fire and put oil. Add mustard seeds,urid daland let mustard seeds splutter.

4. Add curry leaves, pumpkin pieces and stir nicely.

5. Add water and cook till the pieces turn soft.

6. Add jaggery and little turmeric powder.

7. Add salt and stir. Let all the moisture dry. 

8. Add ground mustard - coconut mixture and mix it well.

9. Let it cook on low flame for 2 minutes.

10. Shift the curry to a serving dish , add cut coriander leaves and serve as one of the side dish.

Note 

Do not cook the vegetable very soft or over cooked. It does not taste good. 

Adding jaggery to the curry is optional.

Use of any cooking oil instead of coconut oil is optional.

Adding more chilly is optional.

Time : 30 Minutes.

Serves : 2 to 3.

Tondekai Palya

Tondekai / Ivy Gourd is loved by most of us. Tondekai as we call in Kannada Langurage.  I have tried some dry palya /dry curry and it taste Yummy.

Tondekai/tindli, Tindoora, Kowai por Kowekai as it is called in different Indian Language.

I have used Tondekai, rasam powder, jaggery and dry ground coconut mixture.

Let us see some benefits of Tondekai/Tendli/Kowekai in our diet.
Ivy gourd /Tondekai helps to regulate the blood sugar level. it helps in preventing obesity because it is rich in anti obesity properties. It helps in improving digestion. It cures diseases because it is rich in anti oxidant properties. It protects against allergies. Tondekai helps to cure infections. It helps in increasing metabolism in our body. It prevents kidney stones.it helps in curing anemia since it is filled with iron. It is rich in minerals and vitamins. It has minerals like iron,potassium and calcium, It is rich in vitamin B 1, and B 2.
The fruits of Ivy gourd are used as traditional medicine in Ayurveda for several diseases and infections. The leaves are used for treating fever, bronchitis, jaundice and osteoarthritis.
No Onion - No Garlic  Tondekai Palya/Dry Curry.
It is simple, quick, yummy and healthy.

You must use tender Tondekai . 

Ingredients :

Tondekai : 1250 Gr.
To Add :
Rasam Powder : 2 Teaspoons full.
Coconut : 1/2 Cup
Green chilly : 1
Salt : As required
Coriander Leaves : 2 Tbs
Jaggery : 1 Teaspoon
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut tondekai and keep it aside.

2. Grate cocontu and dry grind it. Keep it aside.
3. Wash green chilly and slit, wash curry leaves, coriander leaves and cut into small pieces.
4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal. Let mustard seeds splutter.
5. Add curry leaves and slit green chilly.
6. Add cut tondekai and mix it nicely. Add little water and cook till it turns soft.

7. Tondekai should be cooked till soft. Then you add salt and little turmeric powder.
8. Add rasam powder, jaggery and mix all the ingredients nicely.

9. Add dry ground coconut and mix it well. Let it cook on low flame for 2 minutes.
10. Mix it and check all the moisture is disappear. Shift the Tondekai Palya to a serving dish.

11. Add cut coriander leaves.

12. Serve as one of the side dish  and enjoy.

Note :

You can cook tondekai in pressure cooker for 2  minutes and then add it to seasoning done.
Use of Onions and garlic is optional.
Use of jaggery is optional.
Tondekai has little bit of tangy taste. So no need to use any lemon, tamarind, or any other tangy extract.
Use of coconut is optional. It adds to the taste.
I have used MTR Rasam Powder.  Use of any brand of spice is optional.
Time : 30 Minutes.

Serves : 3 to 4

Spring Onion Pepper - Jeera Dry Curry

Spring Onions are one of the healthy vegetable and  we do make use of it in our curries, dals and so many varieties of food items.
Here I have tried Simple Onion Leaves Pepper - Jeera Dry Curry which is very easy and yummy to have them with almost all the main dishes.

I have used Spring Onions, pepper, jeera and some salt.
It is very easy to do it and goes well with almost all the main dishes as I said earlier.
Let us see the recipe now :

Things Needed :

Spring Onions : 1 Bundle ( Big bundle).
Green chilly : 1 to 2
Coconut : 1 Cup
Crushed pepper : 1/2 Teaspoon
Jeera /cumin seeds : 1/2 Teaspoon
Salt : As required
Seasoning :
Cooking Oil : 2 Tablespoons
Mustad Seeds : 1/2 Tsp
Jeera : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and clean spring onion sticks nicely and check it out thoroughtly.

2.Crush pepper pods, jeera and keep aside.

3.Wash and slit green chilly.
4.Grate coconut and keep it aside.
5.Wash green chilly and cut into very small.
6. Keep a pan on the fire and heat. Add mustard seeds and jeera.
7. Let the mustard seeds splutter. Add curry leaves.

8. Add cut green chilly and cut spring onion leaves. Mix it nicely.
9. Cook on low flame. Sprinkle some water and cover it.

10. It turns soft. Add crushed pepper - jeera mixture, salt and a little turmeric powder.

11. Mix it well and cook for 2 minutes. See that all the moisture disappear.

12. Add grated coconut and shift the ready spring onion dry curry to a serving bowl.

Note :

Do not add much spices. Do not add water. Only sprinkle some drops on the top.
 Adding little more oil is optional. Adding more chilly is optional. Pepper pods adds to spicy taste and is good for health. Adding coconut adds to the taste to curry. Do not cook after adding coconut. It adds aroma to the curry and coconut is good for health. (Without cooking).
Time : 15 Minutes.
Serves : 2 to 3 
You can also prepare Uttappa with this Spring Onion Curry. ( Stuffing on the top of Set Dosa)

You can use Spring Onion Curry as stuffing in between the Ghee roast dosa.

Watch the video

Sweet & Khara Rava Kadubu

Kadabu or Kadubu is one of the Karnataka Food. Kadubu can be stuffed with sweet coconut or some spicy dal.
Here is two varieties of kadubu Spicy and Sweet.
1. Kadubu stuffed with Moong and Cabbage Dry Curry and  Jaggery - Coconut Stuffed.

Kadubu is a simple steamed dish. 
Kadubu is prepared during festivals like Nagara Panchami, when they worship Naga devati /Snake. That festival falls during the Shravana month when the rain starts to slow down its pour. Shravana Month is very precious for Hindus. The month is full of festival,  celebration and enjoyable time.
Normally Kadubu is done using raw rice and some prepare with Millets. I have tried this Kadubu with thin variety of rava/chiroti Rava.
There were some banana leaves and I thought of making use of it. So the YUMMY Kadubu is here.
I have prepared Both Spicy and Sweet Kadubu.
For spicy Kadubu - Cabbage and Moong dry curry 
And the sweet Kadubu its usual Jaggery - Coconut Mix.
I had some cabbage - moong dry curry left which was done for lunch. The same curry was used for spicy Kadubu.
It is healthy Kadubu. It is simple and easy to preapre.
NO ONION OR GARLIC IS USED. 
Let us see the recipe

Things Needed :

Chiroti Rava / Thin Variety Rave/Semolina : 1 1/2 Cup
Water : 1 1/2 Cups
Salt : As required
Ghee : 1 Teaspoon
Cabbage - Moong Dal Dry Curry : 1 Small bowl.
Coconut - Jaggery Mix :  1 Small Bowl

Method :

1. Keep 1 1/2 Glass of water to boil.

2. Add thin variety rave/chiroti rave/semolina and mix it well and stir it turns thick.

3. Allow it to cool. Kneed the dough well. Add 1 tsp of ghee and kneed it again.
4. Divide them as small portions.

5. Roll them with roller as thin as you like.

6. Place 1 tablespoon of spicy or sweet  stuffing.

7. Fold the edges and place on piece of banana leaf.
8. Fold the banana leaf around the kadubu.

9. Arrange them in a bowl.

10. Steam in pressure cooker or idli cooker for 12 to 15 minuurwa.
11. Remove it from the bowl and arrange the kadubu on a tray or plate.

12. Serve with your choice of side dish and ghee.

Note :

Use of banana leaf is optional. But it is said that use of banana leaf is healthy. Use of more spice is optional.
Use powder jaggery to mix it with grated coconut. It mixes well with fresh grated coconut.
Time : 30 Minutes : If Cabbage - Moong Dry Curry is ready.
Serves : 2 to 3 

Preparing Cabbage - Moong Dry Palya :

Wash and cut cabbage as thin and cook with 1/2 cup of moong dal. Season with mustard seeds, jeera, ingh, green chilly and curry leaves. Add cooked cabbage and moong dal and stir nicely and slowly.
Add salt. Mix it well and add grated coconut. Shift it to a serving dish.
Cabbage - Moong Dal Dry Curry is ready to Serve.

 Made some Modakas with same dry curry and sweet mixture stuffings. It looks cute and definitely kids will surely love to eat them. So this idea of giving shape while preparing food definitely attract kids and you can say sweet and spicy Modakas.