Spicy Spring Onion Dry Curry

Spring Onions are the healthy vegetable that can be used in our cooking. We do get this leaves most of the time in the year. Here I have tried Palya / Dry curry with Spring Onions.

Let us see some benefits of Spring Onions :
Spring Onion bulbs are good in taste and rich in nutrients. Spring onions are very much used in Chinese traditional medicines. They are rich in sulfur and it provides lots of health benefits to us. They are low in calorie.
Spring Onion adds taste to the food. It lowers and controls the blood sugar level. It is good for medicine for common cold. It is good for digestion. It also helps to control the blood circulation in our body. They help to lower the cholesterol level in our body. They help in regulating metabolism in our body. It has good amount of Anti - bacterial properties  and helps to fight against cold and flu. Spring Onions are good for treating eye disease and eye problems.
They are rich in vitamins like Vitamin C, Vitamin B2, Vitamin A and Vitamin K. They are good source of copper, phosphorous, magnesium, potassium, manganese and fiber.
Let us see the recipe Now :
This side dish Spicy Spring Onion Dry Curry is good to go with almost all the main dishes. Yummy with hot rice and a spoon of fresh ghee. Also goes well with any type of roti, nan, pulka, or pooris.

Ingredients :

Spring Onion : 1 Big Bundle
Green chilly : 2
Lemon : 1/2 ( One teaspoon )
Roasted Chenna : 2 Tablespoons
Pepper Pods : 6 to 8
Jeera /Cumin seeds : 1/2 Teaspoon
Salt : As required
Turmeric Powder : A pinch
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash nicely and cut Spring Onion leaves and bulb into small. Wash green chilly and slit.

. Dry grind roasted chenna / hurikadale /putani /Pottu kadale, jeera and pepper pods.

3. Keep a pan on the fire and put oil. Add mustard seeds, jeera/curmin seeds.
4. Let it splutter. Add curry leaves and green chilly. Fry for a while.
5. Add cut spring onions and fry nicely. Do not use water. Lower the flame. Stir in between.

6. When leaves turn soft add salt, dry ground roasted chenna, turmeric powder.

7. Mix it slowly and let it cook on low flame for at least 5 minutes. Stir in between so that it does not get burnt at the bottom.

8. See that all the moisture disappear. Shift the ready Spicy Spring Onion Dry Curry to a serving dish.

Note :

Do not add any water while cooking. Spring Onion contain lots of water in it and it helps the leaves to cook. Adding any other spices is optional. Adding extra onions or garlic is optional. No need to add any coconut to the curry.
Time : 20 Minutes.
Serves : 2 to 3.

Simple Bottle Gourd /Sorekai Dry Palya

Bottle gourd/Sorekai/Doodi is one of the healthy vegetable and it available plenty all around the year.

I have done many recipes with Bottle gourd. Here is a simple,  yummy, easy dry curry which is very quick too. 

I have used simple spices and the bottle gourd. 

Let us see the recipe now : 

No Onion or No garlic is added to this Simple Bottle Gourd /Sorekai Dry Palya

Things Needed :

Sorekai / Bottle gourd pieces : 1 Bowl.

Red byadagi chilly : 2 

Jaggery : 1 Tablespoon
Coconut : 2 to 3 Tablespoons
Salt : As required
Coconut Oil : 1 Tablespoon
Mustard seeds /Sasive : 1/2 Teaspoon
Urid dal /Uddina bele : 1/2 Teaspoon
Curry leaves :  6 to 8
Coriander leaves : 1 Tablespoon ( Optional)

Method :

1. Wash and peel of the outer layer of bottle gourd./Sorekai.
2. Cut bottle gourd into very small pieces and cook with required water till soft.

3. Grate coconut and keep it aside. Wash coriander leaves and curry leaves and cut into small.
4. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
5. Cut red chilly into two to three pieces and put it the seasoning.
6. Let mustard splutter. Add curry leaves and mix it once.
7. Add cooked bottle gourd pieces and jaggery. Mix it well.

8. Add turmeric powder (a pinch) and required salt. Let jaggery melt and mix it with the pieces.
9. Let all the moisture disappear completely. Put off the fire and add grated coconut.
10. Mix it well and shift the ready dry palya .curry to a serving dish.

11. Add coriander leaves on the top.

12. Serve with the main dish you have prepared. We had this curry as one of the side dish with our lunch.

Note :

You need to cook bottle gourd pieces till soft to get good taste. (Do not over cook).
Adding jaggery is optional. We like to add little jaggery in some of the dishes in Udupi style of cooking. Adding green chilly instead of red chilly is optional. Taste differ. No need to add more oil. Do not cook the curry after adding fresh coconut. Adding coriander leaves is optional.
Time : 15 Minutes
Serves : 2 to 3 
Purely : Udupi Taste /Karnataka /India .

Spicy Stuffed Brinjal

Brinjal/Egg plant/Badanekai/Kattarikai is one of the most wonderful vegetable. We can prepare the spicy dishes using this vegetable. I Have tried Stuffed Brinjal and added two to three potatoes with fresh roasted spices.

 It is one of the favourite vegetable for many and many don't like it too. They must have this Spicy Stuffed Brinjal and they will never say No Brinjal  again in their life. ☺☺. Try and Enjoy " Spicy Stuffed Brinjal" and it is one of the side dish goes well with all most all the dishes.

Let us see some benefits of eating " Brinjal" in our diet.

Brinjal/Egg plant has many health benefits. It has the ability to help strong bones and reduce the symptoms of anemia. It protect the digestive system and helps to lose weight. It also helps to manage diabetes and reduce the stress. Brinjal is rich source of vitamin C, Vitamin K, vitamin B6 and minerals like magnesium, phosphorous, copper, dietary fiber, folic acid, potassium and manganese. It has very low amount of cholesterol and no saturated fat.
Remember that some might get allergy to brinjal and it start itching even while cutting brinjal. 

I have used onions, freshly roasted spices and coconut. 

Let us see the recipe now : I have used round green brinjals. This is one of the classic dish.
The procedure might look long but the taste is yummy and excellent. Give a try and Enjoy....

Things Needed : 

To cook 

Small Brinjals : 5 to 6
Potatoes : 2 to 3 ( Small size)

Onion : 1 (Big size )

Spices to Roast/fry :

Methi seeds : 1/2 Teaspoon

Channa dal : 1 Teaspoon

Urid dal : 1 Teaspoon

Coriander Seeds : 1 Tablespoon

Jeera : 1/2 Teaspoon

Red chilly (Byadagi) : 5 to 6 or little more

Cloves /Lavang : 4 to 5

Cinnamon : Small pieces 2 to 3 

Ingh/Asafoetida : A little 

Sesame seeds : 1 Tablespoon

Pepper Pods : 2 to 3

To grate : 

Grated Mango : 2 to 3 Tablespoons

Grated Coconut /Copra : 2 Tablespoons
To add :
Ground masala 

Salt : As required
Coriander leaves.

To Season : 

Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A little

Method : 

1. Wash and cut brinjal . (Avoid making complete pieces). Soak in water. Grate mango and keep it aside.
Wash and remove the outer layer of potatoes and wash it again. Just poke in between and make scars on the potatoes.

2. Remove the outer layer of onion and cut into pieces. (According to your wish. Small/big).

3. Keep a pan on the fire add 1/2 Teaspoon of oil. Fry methi seeds till they turn slightly brown.

4. Add cloves, cinnamon, channa dal and urid dal. Roast them till they turn golden brown.
5. Add sesame seeds and fry till they pop up.

6.. Add coriander seeds and red chilly. Fry for a minute. Add jeera and fry.

7. Add curry leaves and ingh. Put off the fire. 

8. Grate coconut and add it to the fried ingredients. Mix it well.
9. Grind coconut and fried ingredients with required water, (First dry grind the ingredients, then add water and grind).

10. Remove from the mixi jar and keep it aside.
11. Add little salt to ground mixture.
12. Mix ground mixture with grated mango nicely.

13. Now remove the brinjals from water.
14 Fill in each brinjal with the ground mixture and keep them on a plate/tray.

15. Keep a pan and add 2 tablespoon of oil. Add mustard seeds and little urid dal.
16. Let mustard seeds splutter. Add curry leaves and ingh.  Add onions and fry for a minute.

17. Arrange stuffed brinjals one by one in the pan. Put the potatoes.

18. Add the remaining ground mixture. Add required salt, turmeric powder.
19. Add 1/2 Cup of water and cover the pan. (I used pressure cooker). (2 to 3 whistles).
20. Just see that brinjal cooks till soft. Turn the other side slowly after few minutes and cook them till soft. ( I have used a small pressure cooker). If you are using cooker just 2 to 3 whistles will be ok.

21. Shift them to a serving dish and add washed and cut coriander leaves.

22. Serve with the main dish you have prepared.

Note :
Do not cut the brinjal fully. Just leave the edge and it is easy to fill the stuffing nicely.
You can dry roast the spices or fry with very little oil. Adding more spices is your choice.
Adding more/less oil is optional. Dry roast the ingredients one by one to get the exact roast.
Adding mango adds to the taste. Adding mango instead of tamarind or lemon is optional.
Adding a little jaggery help the dish to reduce the gas in the dish. I have added some potatoes which turns yummy along with spices.
Adding potatoes is optional. You can try this brinjal stuffed with ready " Vanghibaat powder" or  " Birsibele baat powder", instead of fresh roasted spices.
Use of pressure cooker helps to cook Stuffed brinjals easily. (Optional). You can cook on the big pan too. Adding onions and garlic to the dish is optional. ( I have not added garlic).
Time : 30 Minutes.
Serves : 3 to 4.

Kesu Suruli Palya. (Colocasia Leaf Spicy Curry)/ Tetla D. K. Special

Kesu/Colocasia leaf) is known for its healthy benefits and grows well in rainy season and it is the right time we should make use of it.

Suruli means Roll and the curry is done using the leaves. I have used tender kesu leaves, some spices, jaggery and tamarind.
My aunt and my sister in law used to prepare this Suruli palya during rainy days. We call it as Kotli.
Let us see some benefits of using Kesu/Colocasia) leaves in our diet.
The leaves of colocasia are very easily digested once it is cooking. It is rich in dietary fiber. It is good for people who suffer from constipation. Kesu leaves do not contain any cholesterol. It helps to reduces the cholesterol levels in our body. They are rich in amino acid and good for healthy skin. It helps to prevent the wrinkles.
They are rich in Viamin A, Vitamin B 2, Vitamin B 3, Vitamin B 5 and Vitamin B 6. They do contain folic acid, Vitamin C, Protein, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese and Carbohydrates.
It is an authentic and traditional dish from Udupi. During the rainy season these leaves grow generously and you get healthy leaves filled with good healthy properties. They are tender and soft. Make use of tender leaves and roll them and put a knot and then fry or cook on low flame.
No onion or garlic is used in this recipe.
This " Kesu Suruli Palya/Colocasia Leaf Spicy Curry " goes well with plain rice or any rotis and chapatis.
These leaves are from our garden which has grown in small pots.
Remember You must use tender colocasia leaves. It cooks nice and soft.
Let us see the recipe Now :

Things Needed :

To Cook :
Colocasia Tender Leaves : 10 to 12
Tamarind : 2 Marble size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric Powder : A pinch
To Add :
Fresh grated coconut : 2 to 3 Tablespoons
Mustard seeds : 3/4 Teaspoon
Jeera/Cumin Seeds : 1/4 Teaspoon
Red chilly : 4 to 5
To Season :
Coconut oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash colocasia leaves nicely and let all the water disappear from them.
2. Roll the each leaf and tie a knot and do prepare the same with remaining leaves.

3. Grate coconut and dry grind it with mustard seeds and 1/4 teaspoon of jeera/Cumin Seeds.

4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add a pinch of asafoetida and curry leaves.
6. Add rolled colocasia leaves. Mix it slowly. Add turmeric powder.

7. Soak tamarind in hot water and squeeze out the pulp and add it to colocasia leaves.

8. Add required salt. Let it cook till soft. ( Need to add tamarind while cooking or it might have itchy feeling while eating ).
9. Cook on medium and slow flame till it turns soft.
10.Add jaggery and mix it well. Let it mix with all the leaves.

11. Check  colocasia and make sure the leaves are cooked nicely.
12. Add dry ground coconut mixture and mix it well. Let it cook on low flame for a minute.

13. Mix in between, so that it does not get burnt while cooking. Add a teaspoon of coconut oil on the top.

14. Shift Kesu Suruli Palya to the serving bowl and serve with the dish you have prepared.

Note :

Remember to use the tender colocasia leaves to get the good taste.
Adding tamarind pulp to the curry helps the curry to cook fast and it does not itch while eating.
Adding more spice is optional. Use of coconut oil is optional.
Time : 30 Minutes
Serves :  2 to 3.