Red Pumpkin Curry

Peter ..Peter pumpkin eater...Had a wife and couldn't keep her

Put her in a pumpkin shell...kept her very well...
Do You remember this Rhyme ?
Pumpkin has such a last long shelf life vegetable and the rhyme depicts the strong shell of it.

Red Pumpkin curry is a side dish and goes well with almost all the main dishes.

It all reminds me the pumpkin growth in our birthi house. Birthi is a small place near Brahmavar in Udupi district. |My father in  law used to grow lots of vegetables in the Angala(court yard) in front of the house during the rainy season. (When rains are bit low during August and September). They are like bendekai (lady;s finger), Heere kai (Ridge gourd), Harve soppu (Amaranth leaves), Padavala kai (Snake gourd) so and so.
During the summer when the field is empty after harvesting urid they used to grow, vegetables like cucumber (Mangalore Cucumber), pumpkins (both the varieties) and harvest them and keep them hanging in hatti or padsale (hatti is cow shed and padasale is inner room next to kitchen where they pray). These all turned as stories to our kids and they can only imagine the beauty of our village home surroundings. The pumpkin which are saved are used in the rainy days. Rains used pour at its best in rainy days.
Let us see some benefits of having Pumpkin in our diet.
Red Pumpkin, the vegetable has many good vitamins and minerals. It is full of nutrients and low in calories. Pumpkin helps to reduce the obesity and helps to protect you from diabetes, heart diseases and helps to gain healthy skin glow. It provides the energy and take care of the weight. Pumpkin has the rich source of beta carotene content and Vitamin A. It is good for easy digestion since it is full of fiber content. It has potassium and vitamin c and it helps to support heart health.
Let us see the recipe now :
Udupi Special  " Red Pumpkin Curry ", traditionally done during feast or festival or even day today's lunch. 
Udupi Brahmins do not use Onions or Garlic in their curries. Though onions are used occasionally but strictly not on some fasting and special days. It is in  a way healthy and keeps you away from acidity and gastric problems.

Things Needed :

To Cook :
Red Pumpkin : 1 Bowl.
Methi Seeds : 4 to 5 seeds.
Ginger gratings : 1 Teaspoon.
To Grind :
Coconut : Grated : 1/2 Cup
Jeera /Cumin Seeds : 1/2 Teaspoon
Mustard Seeds : 1/4 Teaspoon
Red Chilly : 3 to 4
Tamarind Pulp : 2 Tablespoons
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 5 to 6

Method :

1. Wash and remove the thick outer layer of pumpkin and cut into pieces. Wash it water and keep it aside.
2. Grate coconut and keep it aside.

3. Soak a marble size tamarind in hot water for 5 minutes and squeeze out the pulp.
4. Wash and remove the outer layer of ginger and wash it again. (an inch). Grate it and keep it aside.

5. Keep a pan on the fire and heat. Add coconut oil and put mustard seeds.
6. Let it splutter. Add ingh and curry leaves.
7. Add cut pumpkin pieces and stir once or twice. Add 4 to 5 methi seeds and grated ginger.

8. Add little turmeric powder and required water. Add methi seeds and grated ginger.
9. Cover and cook pumpkin pieces till they turn soft. (Cook on medium heat).
10. Grind coconut, jeera,mustard seeds, tamarind pulp and red chilly with required water till paste.

11. Remove from the mixi jar to a bowl.
12. Put cooked pumpkin pieces in a bigger pan. (I used small cooker).
13. Add salt, ground coconut mixture and required water. Mix it well. Let it boil for 2 to 3 minutes.

14. Shift " Red Pumpkin Curry " to a serving dish. Add coriander leaves and serve with main dish.

Note :

Red pumpkin cooks faster and it turns softer soon. Be careful while cooking and do not over cook. Adding onions or garlic to the curry is optional. ( I did not add). Use of coconut oil is optional.
Use of chilly more /less is optional. Adding methi seeds and grated ginger, while pumpkin cooking helps to reduce the gas quantity in pumpkin.
Time : 20 Minutes 
Serves : 3 to 4 .

Basale - Bajji Chilli Spicy Curry (Malabar Spinach)

Ready to Serve Basale -Bajji Spicy Curry

Basale - Bajji Chilly Spicy  Curry is a spicy gravy dish and we can have them with chapatis, rotis, poori, dosa, idli and with plain rice.
As the name says it is bit spicy and of course you can adjust the spices according to your bud taste.
Here I have used Basale , Mangalore southe and Bajji Menasina kai ( it is known for its Bajji Menasina kai bonda).
Basale ( Kannada Language) is also known as Malabar spinach a healthy leaves. Basella alba is an edible perennial vine. It is found in Asia and Africa and used as a leafy vegetable. It is also known as vine spinach, red vine spinach, creaping spinach, climbing spinach, buffalo spinach, Malabar spinach and Ceylon Spinach.

In India it is known in different names like, Pui Shak in Bengali, Poi ni Bhaji - Gujarati, Basale Soppu in Kannada ( Karnataka). Vachi Bhaji or Vauchi bhaji in Konkani, Vellicheera - Malayalam. In Marati it is known as Mayalu and Poi Saaga in Oria, Kodip Pasali -Tamil, Bachhali - Telugu and Basale in Tulu.
Let us see the benefits of having Basale Soppu in our diet.
Basale ( Malabar Spinach) is very low in Calories and fats. It contain good amount of vitamins, minerals and antioxidants. They are good source of fiber that found in the stem and leaves and ease the constipation and bowel movements. They contain Vitamin A and good for protection of lung and oral cavity cancers.They contain Vitamin C and B - complex vitamins. They are also good sources of minerals like potassium, calcium, magnesium and copper.
Lets see the recipe now.
Basale - Bajji Chilly Spicy Curry do not contain Onions or Garlic.

 

Things Needed : 

Basale leaves : 2 Cups
Mangalore Southe kai : 1 Cup
Bajji Chilly : 2
Coconut : 1 Small Cup (2 to  3 Table spoons)
Jeera (Cumin Seeds) : 1/2 Tea spoon
Red Chilly (Byadagi Menasu) : 3 to 4
Tamarind : small marble size
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Ingh : a pinch
Turmeric Powder : a pinch
Curry leaves : 5 to 6
Coriander Leaves : 1 Table spoon
Salt : to taste;

Method :

1.Wash and Cut Basale, bajji Menasu, Mangalore Southe kai ( mangalore cucumber ) and coriander leaves.

2. Keep a pan on the fire and put cut basale soppu (Malabar spinach), southe kai pieces, turmeric powder  and cut green chilly pieces.
3. Add a cup of water and  cook till they are soft.

4. Grate coconut and grind it with jeera, tamarind and red chilly. Remove from the mixi jar and keep it aside.

5. Add the ground mixture once the vegetables are soft. Add salt and mix it well.

6. Bring it to boil. Add water if required.

7. Keep a small pan on the fire and heat. Add a spoon of oil and mustard seeds, urid dal.

8. Let the mustard spurt. Add curry leaves and ingh. Mix it well and put off the gas.

9. Put this fried mixture to cooked Basale Bajji Chilly Spicy Curry. Add coriander leaves and mix it well.
10. Serve with the main dish with little ghee.

Note : 

You can add any vegetable along with Basale leaves. You can also add onions while cooking (Optional). I have not added. You can add a spoon of soaked rice while grinding. It gives thickness to the curry. You can add lemon juice instead of tamarind. You can also add 1/2 tea spoon of garam masala powder to the curry. ( I have not added).

Time : 30 Minutes.
Serves : 2 to 3.

Mangalore Southekai Pepper - Jeera Curry.

Mangalore Southekai is a type of cucumber and it is also called as bannada southekai (coloured cucumber). It is well grown in Dakshina Kannada in Karnataka. May be because of this it might have got the name Mangalore Southekai.  This vegetable is available  most of the places in India and well famous now a days. This cucumber is known as Velarekai in Tamil, Vellarikaikka -Malayalam, Kheera or Kakdi in Hindi and Shosha in Bengali.
Mangalore Southekai Pepper Jeera Curry is prepared using Pepper and Jeera as main ingredients as the recipe named. In Udupi Mutt and some Mutt and the Dharmik People ( who are following strict samskruthi and sampradaya) follow  Chaaturmaasa.  Duration of four months are called as "Chaturmaasa" in a year. In this particular months the food is prepared using Pepper instead of green chilly or red chilly. May be it is good to follow this system since pepper and jeera help us to keep a good health. Having these spices in limited portion makes our body strong and keep us from any disease.

Lets see the benefits of having Pepper and Jeera (cumin seeds) in our diet.
Black pepper improves the digestion. It contain antioxidant properties. The outer layer of peppercorn helps to breakdown the fat cells and using pepper pods are a good way to shed the over weight naturally. In Ayurvedic practices pepper is used to tonic for cold and cough. It provides relief from sinusitis and nasal congestion. Pepper has the quality that helps to break up mucus and it clears the respiratory tract.
Jeera (Cumin Seeds) are beneficial for our body. They are rich source of iron and good for lactating mothers and pregnant women since they need more iron during that period. It helps the digestion of food and prevent indigestion. It also helps in time of nausea and morning sickness. Jeera seeds have antiseptic properties and good for curing common cold. They also boost the power of the liver and flush out toxins from the body.
Lets see the recipe of   "Mangalore Southekai Pepper - Jeera Curry" which goes well with plain or masala rice, rotis, chapatis, poris, any type of dosas and idli.
This dish do not contain any onion or garlic. It can be prepared during festivals or on special days.

Ingredients :

Southekai : 2 bowls ( 1/2 of 1 medium size Mangalore southekai).
Coconut : 1 Cup
Pepper Pods : 6 to 8
Jeera 1 Tea spoon
Green Chilly :1
Almonds : 10 to 12
Salt : required
Coconut Oil : 1 Tea spoon
Curd Chilly  : Majjige Menasu or Moru Molagai ) : 2
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Curry Leaves : 6 to 8 

Method : 

1. Wash Southekai and remove the outer skin and the inner pulp with seeds. Cut them in to small

2.Grate coconut and grind with 1/2 tea spoon of jeera, pepper and almonds.

3. Cook southe kai pieces till they are soft.(5 to 6 minutes).

4. Add ground coconut to cooked Southekai. Mix it well.
5. Wash and slit green chilly and  add it to the boiling mixture.
6. Add required salt and mix it well. Let it boil for 2 minutes. Put off the fire and shift the curry to a serving bowl.

7. Keep a small pan on the fire and add a spoon of coconut oil. Add mustard seeds to the hot oil. Let it splutter.
8. Add curry leaves and ingh. Add Curd chilly and fry nicely till the chilly turn black. Add this mixture to the ready curry.
9. Serve " Mangalore Sothekai Pepper-Jeera Curry" with plain rice or chapati or any main dish you prepared.

Note :

Do not over cook the vegetable. Tasty may differ. You can use any cooking oil instead of coconut oil. Adding onions or garlic is an option. You can add roasted chenna ( hurikadale or pottu kadale)or a spoon of soaked raw rice while grinding, instead of almonds.  This gives the thickness to the curry. Taste may differ. You can add a cup of curd. Adding curd is optional. Add curd just before you serve the curry.  Do not re heat the curry after mixing with curd. It may curdle. I have not added.
Time : 20 Minutes 
Serves : 3 to 4

Carrots-Sweet Potato- Alasande Curry

Carrots Sweet Potato and Alsande  Curry is a gravy dish and we can have them with Plain Rice, Chapatis, Roti, Parotas, Idli and Dosa. Carrots, Sweet potato and cow peas and some spices are used with coconut. Cow Pea is nothing but Alasande in Kannada.

Lets see some benefits of Sweet Potato, Carrots and Alsande. (Red ones).
Alsande (Cow Peas) is a rich source of protein, minerals and vitamins. It lowers the cholesterol level. Rich content of anti oxidants. It is low fat content. Good for diabetes and weight loss diet. I have used the red coloured Cow peas and it is also know as clay cow peas.
Carrots are  with wholesome health benefiting compounds such as beta-carotenes, vitamin A, vitamin C, minerals and anti oxidants in ample amounts. They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. they are especially rich in many B-complex groups of vitamins such as folic acid.
Sweet Potatoes are especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6. They are good source of vitamin C. which plays an important role in bone and tooth formation, digestion and blood cell formation. It helps to maintain skin;s yourthful elasticity and essential to help us to cope with stress. They contain Vitamin D which helps to immune system and overall health. Sweet potatoes contain iron and good source of magnesium.
Here is a recipe of all these goodies which are full of vitamins, minerals and proteins. It is easy to prepare and I am sure the whole family and all age group will surely enjoy having this curry.

Things Needed : 

To Cook :
Alasande Kalu ( Cow peas) : 1 Cup
Carrots : 2
Sweet Potatoes : 2
To Roast and Grind :
Coconut : 1/2 Cup
Red chilly powder : 1 Teaspoon
Pepper pods : 4 to 6
Jeera : 1 Tea spoon
Methi Seeds : 1/4 Tea spoon
To Add :
Tamarind pulp or lemon : 1 Table spoon
Turmeric Powder  : a pinchSalt : Required
To Season :
Mustard seeds : 1/2 Tea spoon
Oil : 1 Tea spoon
Ingh : a pinch
Curry leaves :  5 to 6
Coriander leaves : 2 Table spoons

Method :

1. Wash and pressure cook "Alasande"   with sufficient water. (1/2 Cup will do).

2. Wash and cut carrots and sweet potatoes and remove the outer skin of sweet potatoes. and cut it
into small pieces.

3. Grate coconut. Soak tamarind in water for 5 minutes and squeeze out the pulp. Keep it aside.
4. Roast methi seeds, pepper, and jeera on low flame add grated coconut and red chilly powder, grind it nicely. Keep the ground mixture aside.

5. Wash and cut coriander leaves and curry leaves.
6. Keep a pan on the fire. Put oil and heat. Now add mustard seeds and let it splutter. Add jeera, ingh and curry leaves.
7. Add cooked carrot and sweet potatoes. Add cooked Alsande and mix it well.
8. Add required water and cook for 5 minutes. (till the vegetables are soft). Add turmeric powder.

9. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Add water if required.

10. Add lemon extract and cut coriander leaves and mix it.

Shift the curry to a serving bowl and Serve with rice or chapati.

Note :

You can soak Alsande for  6 to 8 hours (over night) and then use it. You can also use more or less chilly. Using pepper pod helps to easy digestion. Adding onions and garlic is purely optional. ( I have not used it).
Time : 40 Minutes
Servings : 4 to 5

Raw Banana Kootu ( Plantain Curry)

Raw Banana Kootu is a gravy dish and we can have them with rice, chapati, roti, idli and even dosas. Raw banana is used in many curries and koftas and it is one of the favourite vegetable for many people in South India.

Lets see some benefits of Raw Banana.
Raw Bananas or Plantain is a carbohydrate source. It contain a high amount of resistant starch. The green bananas may reduce the risk of diabetes and helping to lower blood cholesterol levels. Green Bananas are good source of fiber. It keeps your stomach full for a long time. It contain low fat. Plantains contain Vitamin C.
Here is a recipe of Raw Banana (Plantain) Kootu which is very easy to cooked with mild spices and will be liked by all age group.
No Onion or No garlic added in this Kootu Curry. It is one of the traditional dish of Iyengaris. ( Combination of pepper pods and Jeera are good for digestion and helps to digest the food easily).

Things Needed : 

To Cook :
Raw Banana (Curry Banana) : 2
Tomatoes : 2
Toor Dal : 1/4 Cup
To Dry roast or fry :
Jeera : 1 Tea spoon
Pepper pods (whole pepper) : 6 to 8
Methi Seeds : 1/4 Tea spoon
To Season :
Oil : 2 Teaspoons
Ingh : a pinch
Mustard Seeds : 1/2 Teaspoon
Curry leaves : 5 to 6
To grind :
Coconut : 1/2 Cup
Roasted spices
To Add :
Salt : according to taste
Water : Required water
Coriander Leaves : 1 Table spoon
Green chilly : 2
Turmeric Powder : a pinch. (less than 1/4 tea spoon)

Method :

1. Wash and remove the outer skin of the Plantain and cut it into small pieces (according to your wish) and put it in water).

2. Wash and cut coriander leaves, tomatoes and grate coconut.
3. Wash and cook dal in a pressure cooker and leave it for cooling.
4. Now keep a pan and put 1 spoon of oil. Put methi seeds and fry them nicely till they turn brown.
5. Add jeera and pepper pods and ingh to it. Add curry leaves , green chilly and put off the fire.

6. Now add coconut to the fried mixture and grind nicely using little water.

7. Remove the ground mixture and keep it aside.
8. Keep a big pan on the fire and put remaining oil. Put mustard seeds. Let it splutter.
9. Add 5 to 6 curry leaves and fry. Add little ingh and Cut banana. Mix it well.
10. Add water and cook till they turn soft.( 2 to 3 minutes). Add cut tomatoes.

11. Add cooked dal and salt. Add turmeric powder. Mix it well.

12. Add required water and mix it well. Let it cook for 2 minutes.
13. Now add groud coconut - spice mixture and mix it well.

14.  Let the Kootu boil nicely for 2 minutes.

15. Put off the fire and shift kootu to a serving dish.

16. Add coriander leaves and mix it well and serve with the main dish you prepared.

 Note :

Do not cook Plantain too soft. It may smash in the curry and you may not be able to  get the vegetable. Adding more spice, chilly is an optional.
Adding onions and garlic is also optional. You can add lemon juice (lemon extract) to the curry to give a tangy taste. (1 lemon).
Adding dal is also an optional. Use more coconut if you are not using dal to get a thick curry.
Time : 30 minutes
Serves : 5.