Avalakki Spicy Huggi

Avalakki/Aval/ Poha/Flattened Rice is good for health and easy to digest, quick to prepare. Here is Avalakki Spicy Huggi/Pongal that we can prepare for breakfast/brunch/snack or dinner.

It is very close to kichidi ( mixed with dal), very good for all age group. Kichidi is normally prepared for dinner so that it is very soothing and healthy. This Avalakki Spicy Huggi is bit thick and is loaded with spices and little ghee which helps to be full for a long time and it can be eaten for breakfast/brunch. It is always better to have this Avalakki Spicy Huggi in the mornings, so that it is easy to digest. I have used avalakki, moong dal, green chilly, ginger, pepper and coconut.
Let us see the recipe now.

Things needed :

To Cook :
Thick Avalakki : 2 Cups
Moong dal : 1/2 Cup
To Add :
Green chilly : 2 to 3
Black Pepper pods : 5 to 6
Ginger : 1 Tablespoon (Grated)
Turmeric powder : A pinch
 Salt : As required
Coconut : 1/2 Cup
Lemon : 1 Teaspoon
Coriander leaves : 2 to 3 Tablespoons
To Season :
Ghee : 2 to 3 Tablespoons
Jeera /Cumin seeds : 1 Teaspoon

Curry leaves : 8 to 9 leaves

Method :

1. Wash and drain water from avalakki. Wash and squeeze out lemon extract and keep it aside.
2. Wash and cut green chilly into big pieces, peel off outer layer of ginger and wash it again. Grate it and keep it aside.
3. Take a big bowl, add washed avalakki, cut green chilly,  grated ginger and required salt.
4. Mix all the ingredients with avalakki and keep it aside.

5.Grate coconut and keep it aside. Crush pepper pods and add it to avalakki.
6.Wash moong dal and drain all the water and keep it aside.

7. Keep a big pan and add a tablespoon of ghee. Add jeera/ingh and  2 to 3 pepper pods. ( Whole).
8. Add ingh/Asafoetida and let jeera turn little brown. Fry. nicely.

9. Add washed and drained moong dal and fry for 2 minutes. ( On medium flame).
10. Add a glass of water and cook for 4 to 5 minutes. Be careful it may over flow. ( Better keep a big pan).
11. See that moong dal turns soft. Mix it well. Add washed avalakki,  Grated ginger and crushed pepper.

12. Mix it well and let it cook on low flame for 2 to 3 minutes. Let all the moisture disappear.

13. Mix it again and add grated fresh coconut, Lemon juice. Add remaining ghee. Mix it well again. Add cut coriander leaves.

14. Shift the Ready Avalakki Spicy Huggi to a serving bowl. Serve with your choice of side dish or a cup of curd.

Note :

Dry roasting moong dal helps the dal to evenly. ( Will not be over cooked ). Adding slit green chilly gives nice aroma to Huggi. You can use more/less of green chilly. Use of pepper pods adds aroma to Huggi and it helps the food to digest properly. Adding more less coconut is optional. Adding more/less ghee is optional. Thick avalakki must be used to get good consistency.
Time : 15 Minutes.
Serves : 3 to 4 

Basale & Dil Leaves Kootu /Curry

Basale leaves are known as Malabar leaves and Dil leaves are sabbassige soppu in Kannada.
This Kootu is goes well with almost all the main dishes.

Basale and dil leaves are from our garden. We do grow flowers and little vegetables in pots on our terrace. It gives so much pleasure when you use your homegrown vegetables.
I have used pepper, green chilly, beans, leaves, toor dal jeera and mustard seeds.
Let us see the benefits of black pepper in our diet.
Black pepper is used since ancient time in cooking and it rich source of medicinal values. It is good for cough, cold, fever and stomach upset. It helps to improve the digestion in our body. It is good remedy for intestinal gas. It has good antioxidant properties. It helps to improve our immune system.
It is loaded with magnesium, Vitamin K, Iron and fiber. It adds taste to the food we eat.
Black Pepper/Pepper Corn is also used in easing aches, muscle pains and inflammatory arthritis. It has antibacterial, antioxidant and immune boosting properties.
Let us see the recipe Now :

Ingredients :

To Cook:
Basale/Malabar leaves : 1 Bowl (1 Small bundle)
Dil /Sabbassige leaves : 1/2 bowl. ( 1 Small bundle)
French beans : 250 Grams
Moong Dal : 1/2 Cup
To Grind : 
Fresh grated coconut : 1/2 Cup
Pepper pods : 4 to 5
Jeera/Cumin seeds : 1/2 Teaspoon
To add :
Salt : As required
Coriander leaves : 2 Tablespoons
Ground coconut masala
Green chilly : 2 to 3 
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/4 Teaspoon
Jeera/Cumin seeds : 1/4 Teaspoon
Curry Leaves : 6 to 8 Leaves
Ingh/Asafoetida : A little

 Method :

1. Clean and wash the leaves, cut off the hard stem and cut the leaves into small. (Basale and Dil leaves). Wash and cut curry leaves, slit green chilly and cut coriander leaves into very small.

2.Wash and remove the edges of beans and cut into very small pieces.

3. Wash and cook moong dal in a pressure cooker.

4.Cook leaves and cut beans separately in a pan with required water. Add slit chilly to it.
5. Grate coconut and grind it with jeera, pepper pods and 1/2 teaspoon of mustard. Use required water to grind.

6. Keep a big bowl on the fire and put cooked leaves, beans and cooked moong dal.
7. Add a little turmeric powder, required salt and little water. Mix it nicely and let it cook for 2 to 3 minutes.

 8. Add ground coconut mixture and mix it well. Let it boil for 2 to 3 minutes.

 9. Shift   Basale & Dil leaves Kootu to a serving dish.
10. Add coconut oil, mustard seeds, jeera, ingh and curry leaves seasoning to Hot Kootu.
11. Add cut coriander leaves on the top.
12. Serve with any choice of your main dish with Basale & Dil Leaves Kootu Curry.

Note : 

Cooking leaves and beans separately is always better or it will be over cooked in pressure cooker.
Adding more chilly is optional. Adding jeera /cumin seeds helps the curry to digest well. Adding a teaspoon of lemon juice is optional. ( I have not added). Adding a cup of thick curd is optional. It taste different.
Time : 30 Minutes
Serves : 4 to 5 
Purely South Indian Dish.

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. 

Little Millet / Saame & Moong Dal Sweet Pongal

                          Little Millete/Saame & Moong Dal Sweet Pongal

Ready to serve Little Millete/Saame & Moong Dal Sweet Pongal

Little Millet/Saame is one of the healthy millet and millets are on the healthy wave these days. Though it is said even in those days may be thousands of years ago in India people used to only millets as their daily food not rice. Millets  are grown easily and they do not need much water either.
I have prepared Little millet Huggi and of course it is one of the easy dish that you can cook when you are expecting some guest. No one can say no to this yummy dish I know.
I have used Moong dal, little millet, jaggery, ghee, cardamom and some dry fruits. The fresh coconut adds to the taste.
Little millet is full of fiber and gluten free. It is easy to digest and keeps you full for a long time. It is good for diabetic patient and helps to maintain the blood sugar level.
Let us see the recipe now :

Things Needed :

Little millet : 1 Cup
Moong dal : 1/2 Cup
Jaggery : 1/2 Cup
Fresh grated coconut : 1/2 Cup
Cardamom : 3 to 4 pods
Salt : A pinch
Ghee : 2 to 3 Tablespoons
Milk : 1/2 cup

Method :

1. Wash and cook little millet and moong dal. Add 1/2 cup of milk while cooking.
( 1 Cup little millet : 2 cups of water + 1/2 cup of moong dal : 1/2 cup water and 1/2 cup milk. All together 3 cups ).

2. Now keep jaggery in a pan and put some water. Let it melt completely. Sieve this jaggery water and keep the clean jaggery water aside.

3. Keep  a big bowl on the fire and put cleaned jaggery and cooked little millet with moong dal. Add a tablespoon of ghee, so that it does not get burnt at the bottom.
4. Mix all the ingredients nicely. Add salt. Let it turn bit thick. (Let it be on low flame).
5. Mix it well and let it cook for 2 to 3 minutes. Powder cardamom and add it.

6. Grate coconut and add it.

7. Keep a small pan on the fire and put remaining ghee. Fry dry nuts in it. ( Raisins, cashews).

8. Shift the ready Little Millet/Saame & Moong dal Sweet pongal to a serving dish.
9. Put fried nuts and serve hot Little Millet/Saame & Moong dal Sweet Pongal.

Note :

Adding milk while cooking adds to the taste. Add milk along with water. It is better to cook in pressure cooker because it turns soft and nice. Or you might feel the millet grain bit hard. Adding less or more jaggery is optional. Adding more/less ghee is optional. You can add one or two cloves along with cardamoms. It gives nice aroma and good for digestion.
Time : 30 Minutes.
Serves : 4 to 5 .

Bean Seed and Chayote Squash Curry

Beans curry is prepared using bean seeds which were just ripe and soft. We get these beans in the market most of the time. When the beans turns ripe, you get these soft pods. The seeds are full of proteins and the Bean seed curry is just yum yum.

I have used Bean seeds, moong dal and home made curry powder and coconut along with tamarind.
Just saw a pile of Dry beans in the vegetable shop and got some thinking of preparing curry. Legumes/Beans are filled with proteins and good to have them regularly.
Let us see some benefits of eating Bean Seeds in our diet.
Dried beans are rich in minerals and vitamins. They are good protein provide food for vegetarian diet. They are filled with potassium, magnesium, iron and zinc. They rich in soluble fiber. They are rich in carbohydrates and provide energy to our body.
No Onion or No Garlic is used in this curry. It is easy and yummy and goes with almost all the main dishes.
Let us see the recipe now :

Things Needed :

To Cook :
Chayote Squash : 2
Bean Seeds : 1 Bowl. (1/2 Kg)
Moong dal : 2 to 3 Tablespoons
Methi Seeds/Fenugrik seeds : 1/2 Teaspoon

To Grind :
Spice Powder/Sambar Powder/Rasam Powder : 1 Tablespoonful
Coconut grated : 2 to 3 Tablespoons
Tamarind : Small marble size
Pepper Pods : 2 to 3

To Add :
Green chilly : 2
Jaggery : 1 Teaspoon (Powdered)
Salt : As required

Seasoning : 
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 6 to 8

Method : 

1. Remove the bean pods from beans. Wash and keep it aside. Wash green chilly and slit and keep it aside.
2. Wash and remove the outer layer of chayote squash and cut them into small pieces.

3. Wash moong dal and pressure cook with bean pods, methi seeds and chayote squash. (3 to 4 Whistles).

4. Grate coconut and grind it with home made spice powder and tamarind. (Use required water to grind).

5. Keep cooked bean pod, chayote squash and moong dal mixture on the fire.
6. Add turmeric powder. slit green chilly and required salt.  Add little water and mix it well and let it boil for 2 to 3 minutes.

7. Add ground coconut mixture and mix it well. Add jaggery and let it cook for 3 to 4 minutes.
8. Shift " Bean Seed and Chayote Squash Curry " to a serving bowl.

9. Add mustard seasoning to the curry and serve with the main dish you have prepared.
10. Add little ghee just before serving. (Optional).

Note :

Cooking vegetables and bean pod in pressure cooker is optional. You can use any brand of masala powder/rasam powder/sambar powder. I have used home made spice powder. Use of jaggery is optional. (Adding jaggery helps to reduce to gas in the curry). Adding more /less spice is optional.
Use of toor dal instead of moong dal is optional. (Or you can cook with out using the dal too).
Time : 30 Minutes
Serves : 4 to 5.

Preparation of Spice powder :

Dry roast 1/4 Teaspoon of methi seeds, a very small piece of cinnamon, 1/4 Teaspoon of urid dal, 2 tablespoon of coriander seeds, 5 to 6 byadagi chilly, 2 to 3 pods of pepper pods5 to 6 curry leaves, a pinch of ingh/asfoetida and 1/2 Teaspoon of jeera/cumin seeds. Dry roast or fry with a teaspoon of coconut oil, one by one and dry grind it when it turns cool. The fresh spice powder is ready to use.
 1 Time Use .