Mattina Gulla - Avarekai Curry

Udupi Special Brinjal known as " Mattina Gulla " has its own special flavour and whatever you prepare turns out to be superb taste. This is a special variety of brinjal/ eggplant as said earlier.

There is a story behind the special nature of this Mattina Gulla and will surely write it.

I have prepared Gulla Huli/ bolu Huli or a type of curry using some special spices, which always stay in kitchen cupboard.

I have used Famous Avarekai/field beans and Mattina gulla combined together with some special spice powder which is very fresh, home prepared spice powder. 

Let us  know the story of Mattina Gulla.  
Mattina Gulla got patent these days.

Mattu/Matti is a place near Udupi/ Katpadi, in South Canara. It is about 6 to 8 Km from Udupi. The people over there, were very poor and struggling to lead a peaceful life. Once Shree Vadhiraja Swami of Sode Mutt came to visit this place, he saw the peoples' struggle and gave a handful of this Gulla /Brinjal /Eggplant seeds. He said from this seeds peoples' struggle will be reduced. As they grow the brinjal plant and it yield special variety of brinjals. So brinjals turned as famous and peoples' struggle reduced. It is all Swami Shree Krishna's daye/kindness and through the guru he could take care of His devotees and help them to lead peaceful life. Even now the first yield is given it to Lord Shree Krisha Mutt in Udupi. 

One has to eat and relish the taste of this special Mattu Gulla and then he will be able to know that what we say is 100 % true about the taste of this kind of brinjal.

No Onion or Garlic is used in this recipe. Try and enjoy this curry. It suits to all type of dishes.

Let us see the recipe Now :

Ingredients :

To Cook :

Mattu Gulla : 2 

Avarekai : 1 Cup. 250 to 300 grams. 

Methi seeds /Fenugrik seeds : 1/4 Teaspoon

To Add :

Spice Powder : 2 Tablespoons

Tamarind Pulp : 1 Tablespoons

Jaggery : 1 teaspoon

Salt : As required 

Coriander leaves : 2 to 3 Tablespoons

Coconut : 2  to 3 Tablespoons

Ginger : An inch 

Seasoning :

Cooking Oil : 1 Tablespoon

Mustard seeds : 1 Teaspoon

Jeera/Cumin Seeds : 1/2 Teaspoon

Ingh /Asafoetida : A pinch

Curry Leaves : 6 to 8 Leaves.

Method :

1. Remove the avarekai / Field beans and  wash it.  Pressure cook for 6 to 8 minutes and leave it for cooling.

2. Cut brinjals and put the pieces in a bowl of water for 5 Minutes.

3. Grate coconut, wash and cut curry leaves and coriander leaves. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

4. Wash and clean ginger and remove its outer layer. Wash it again and grate it.

5. Keep cooked averekai pan on the fie. Add cut brinjal and let it cook for 3 to 4 minutes./Till it gets soft. ( Do not over cook ). Add grated ginger.

6. Add little turmeric powder, tamarind pulp and required salt. Mix it well and cook for 2 minutes.

7. Add spice powder and mix it well and cook for another 2 minutes.

8. Keep a pan on the fire and heat. Add a tablespoon of oil, mustard seeds and jeera. Let it fry nicely.

9.  Add a pinch of asafoetida and curry leaves. Add this seasoning to the curry. 

10. Add a teaspoon of jaggery.

11. Mix it well and cook for another 2 minutes.

12. Put off the fire and Shift the curry to a serving dish.

13. Add cut coriander leaves and grated fresh coconut. (One Tablespoon).

14. Mix it well and Shift the ready curry to a serving dish. Top up with coriander gratings. ( Optional)

15. Serve with the main dish of your choice. Yummy curry taste best on almost all the dishes.

Note :

Do not over cook brinjals. Adding capsicum taste better. Adding garlic or onion is optional. Adding coconut grating is optional. Adding more jaggery is optional. Use of coconut oil is optional. 

Time : 30 Minutes.

Serves : 3 to 4.

How to make : Home Made Spice Powder :

Dry roast 1/4 teaspoon of methi, 1/2 teaspoon of urid dal, 2 tablespoons of coriander seeds, 4 to 5 byadagi chilly, 1/2 teaspoon of jeera/cumin seeds, 5 to 6 curry leaves and a pinch of ingh. Add a small piece of cinnamon to it. (1/2 inch). Do not fry cinnamon and 1Tbs  coconut, just add it after you shift the dry roast spices to a bowl. Let it get cool. Dry grind and turn it as powder. 

Note : Dry roast the spices one by one on low flame. 

Pumpkin Acchar /Pickle flavoured Curry

Pumpkin /Sihi kumbala kai is a healthy vegetable which can be kept for a long time. I have prepared this curry with little mustard along with sambar powder. It is called as Pumpkin Achar Curry because the spices gives out slightly pickle taste.

Our home in Brahmavar/Near Udupi used to have at least 3 to 4 pumpkins and that pumpkins were used to store for the rainy days in olden days. I am calling those days as olden days since my father in law used to grow pumpkins, ash gourd and mangalore cucumber in the field and the grown vegetables are to be stored in Padasale/Pooja room. These vegetables are used in rainy seasons because during the rainy days normally you would not get much vegetables. The days are gone and now is all dream that we have seen.
Let us see some benefits of eating pumpkin in our diet.
Pumpkin is low in saturated fat and low in cholesterol. It is also low in sodium. It has a good source of Vitamin E, Vitamin B6, Vitamin A and Vitamin C. It is filled with  Folate, Iron, Magnesium, Potassium, Copper and Phosphorus. It has a good source of dietary fiber. Pumpkin is good for people who suffer from blood pressure. It is rich in anti oxidants which helps in preventing damage to our eyes.
Pumpkin Acchar /Pickle flavoured Curry has no onion or no garlic in it. Do not add more mustard seeds, it might give out bitter and strong spice taste.
Let us see the recipe now :
Things needed :
To Cook :
Red Pumpkin : 1 Bowl. ( 1/4 part of one medium sized pumpkin)
To grind :
Coconut : 1 Cup ( 3 to 4 Tablespoons)
Mustard seeds : 1/4 Teaspoon
Jeera /Cumin seeds : 1/4 Teaspoon
Rasam / Sambar powder : 1 Tablespoon
To add :
Tamarind pulp : 1 Tablespoon
Salt : As required
Turmeric powder : A pinch
Coriander leaves : 1 Tablespoon
Seasoning :
Cooking oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A little
Curry leaves : 5 to 6 leaves

Method :

1. Wash and remove the hard part of pumpkin and cut them into small pieces.
2. Cook with little water till it turns soft. ( Do not over cook )

3. Grate coconut and grind it with rasam /sambar powder, jeera/cumin seeds and mustard seeds.
4. Add required water to grind and remove it from mixi jar.

5. Soak a marble size of tamarind in hot water and squeeze out the pulp from it. Keep the pulp aside.
6. Keep a pan on the fire and put cooked pumpkin pieces. Add salt, tamarind pulp and turmeric powder to it.

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

8. Shift the curry to a serving dish.

9. Keep small pan on the fire and heat. Add a teaspoon of oil, mustard seeds. Let mustard seeds splutter.
10. Add little ingh/ asafoetida and cut curry leaves. Put this seasoning to prepared pumpkin curry.
11. Mix it well and Add cut coriander leaves.
12. Serve with the main dish you have prepared.

 Note :

Do not over cook the pumpkin pieces. No need to add any garlic or onion to this curry. Do not use more oil to season.  Do not add much mustard seeds to grind because the food might give bitter taste.
Time : 20 Minutes.
Serves : 3 to 4.
Purely South Indian dish.

Kempu Harive /Amaranth leaves Saasive

Harive soppu/Amaranth Leaves are the healthy leaves which grows nicely all round the year. We do prepare different dishes using Harive Soppu. Here is one of the traditional dish from Udupi .
It is one of the  dish prepared even in Temples.
Temple Food :

I have used harive soppu, mustard seeds, tamarind and red chilly ( Byadagi chilly ) and coconut.
Mustard seeds help us to digest the food easily, keeps our body warm and take care of our health.
Kempu Harive/Amaranth leaves Sasive is one of the traditional dish of Udupi/Karnataka. It is one of the traditional dish prepared on festival or feast day in temples. 
The food prepared in temples do not have Onions or Garlic. It is easy, simple and quick. 
Let us see the recipe Now :

Ingredients :

To Cook :
Harive soppu/Amaranth Leaves : 1 Small bundle
To Grind :
Coconut : 1 Cup: Fresh and grated
Mustard seeds : 1/2 Teaspoon
Red chilly : 4 to 5
Ingh / Asafoetida : A pinch
Tamarind : A small marble size
To Season :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6
To Add :
Salt : As required
Turmeric Powder :

Method :

1. Wash and cut harive soppu/amaranth leaves and cut into small pieces.
2. Pressure cook with little water. ( 4 to 5 minutes).

3. Grate coconut and grind it with half teaspoon mustard seeds, byadagi chilly, small marble size tamarind and little ingh. Add required water to grind.

4. Keep a pan on the fire and add cooked harive soppu. Add turmeric powder. Add required salt and mix it well. Let it boil for 2 to 3 minutes.

5. Add ground coconut - mustard seeds mixture. Mix it well and cook for 2 to 3 minutes. Add required water if necessary.

6. Shift the ready Kempu Harive /amaranth leaves Sasive to a serving dish.
7. Add mustard seeds, ingh, curry leaves seasoning done in coconut oil.

8. Serve with the main dish you have prepared.

Note :

Hot plain rice is a good combination for this Kempu Harive Sasive. Sasive means mustard seeds.
Mustard seeds are good for digestion. It is full of fiber. Adding more chilly is optional. Use of little tamarind is advised. Use of 1/2 Teaspoon of moong dal or soaked raw rice while grinding coconut is advised. It mixes all the ingredients nicely.
Time : 20 Minutes
Serves : 3 to 4 .
Purely South Canara /Udupi Style / Indian Recipes.

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 :These

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.

Pumpkin Spicy Curry

Pumpkin spicy curry is a side dish and easy to prepare. You can have this side dish with almost all the main dishes.

I have used pumpkin, coconut and home prepared spice powder.
Let us see some benefits of eating pumpkin in our diet.
Pumpkin is filled with vitamins and minerals. It has potassium and anti oxidant properties. It has Vitamin A  Vitamin C and Vitamin E. Pumpkin is very low in calorie and it keeps you full for a longer time. It is good for weight loss. It is full of fiber. It ia good for our eye health. Eating pumpkin is good for our immunity health. It helps in fighting against bacterial infections and fungal infections. Beta carotene in pumpkin helps to protect our skin. It also helps in reducing the glucose level and increasing the amount of insulin in our body. It is good for diabetes.

No onion or No garlic is used in this Pumpkin Spicy Curry. 

I have not used any dal in this curry. Udupi style Pumpkin Spicy Curry. It is easy, simple and quick. 

Things Needed :

To Cook :
Pumpkin Pieces : 1 Big bowl

To Add :
Salt : As required
Turmeric powder : A pinch
Tamarind pulp : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Teaspoon

To Grind :
Sambar Powder/Rasam powder : 2 Teaspoons
Coconut : 3 to 4 Tablespoons

To Season :
Coconut oil : 1Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8
Green chilly :1

Method :

1. Wash and remove the outer layer (Peel off the skin) and cut into small pieces. Wash the pieces and keep it aside.

2. Grate coconut and grind it with sambar/rasam powder using little water.

3. Keep a pan on the fire and heat. Add coconut oil, mustard seeds, jeera and let it fry.
4. Let mustard seeds splutter. Add ingh, green chilly and curry leaves.
5. Add pumpkin pieces and stir once. Add 1/2 cup of water, a pinch of turmeric and cook on medium flame till they turn slightly soft.

6. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Add it to cooked pumpkin pieces. Add methi seeds. (Raw methi seeds).
7. Add required salt and mix it well. Add ground coconut mixture and mix it slowly. Add 1/2 cup of water if required. Let Pumpkin Spicy Curry boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and serve with hot rice.

Note :

Do not over cook the pumpkin pieces. It cooks faster and turns as paste. Use of any sambar/rasam powder is optional. I have used home prepared sambar powder. It taste better. Use of any dal is optional. Do not add much tamarind. It should be mild. Adding methi/Fenugrik seeds helps to lower the cholesterol level in the curry. It helps to digest the food easily. Do not add more water to the curry. It should be bit thick. (Taste better).
Time : 20 Minutes.
Serves : 3 to 4 
Style : South Canara /Udupi/Karntaka/India.

Home made Sambar Powder :

Dry roast 1/4 Teaspoon of methi seeds, 1/2 teaspoon of channa seeds/Kadale bele, 2 tablespoons of coriander seeds and 1/2 Teaspoon of jeera/cumin seeds with 5 to 6 byadagi chilly.
Dry grind it once it is cools.

( 1 time use).