Fresh Turmeric Pachidi

Pachidi is nothing but Rayita or Rayta, a curd based curry.

We got some fresh turmeric from out pot. Last year during the Nagara Panchami, I bought some turmeric leaves to prepare Kadubu. Turmeric leaf Kadubu is very traditional and on that day of Nagara Panchami we have a custom that, nothing is fried, seasoned or even chapatis, dosas are prepared on Dosa / Chapati Pan. So mostly steamed food or cooked food is eaten on that day.
Coming back to turmeric it was a good yield in the pot. I was so happy to pick them.
I gave fresh turmeric to my relations and our friends too.
I did use this fresh Turmeric for Pachidi and Turmeric Milk which is very good for health these days.

Let us see some benefits of Turmeric.

Turmeric is the most effective nutritional supplement  and  benefits to our body and brain. Turmeric contain bio active properties with medicinal values. It is rich in anti - inflammatory sources and good antioxidant content. Turmeric is good for brain health. It is good for skin health. Turmeric is good for Turmeric can help for preventing and treating Alzheimer disease. It is good for treating depression. It is good for treating age related diseases.
Lets see the simple and healthy recipe of Fresh Turmeric Pachidi.

Ingredients :

Fresh Turmeric : An inch
Curd : 1 Cup
Salt : As required
Green chilly : Just a small piece. (1/2).
Seasoning : 
Ghee : 1 Tsp
Jeera/ Cumin Seeds : 1/2 Tsp
Curry Leaves : 4 to 5

Method :

1. Slightly scrape out the outer layer of turmeric and wash it nicely.
2. Grate or cut into very small pieces.

3.Wash and cut green chilly into very small.
4. Now add a  small cup of curd, little salt to grated turmeric.

5. Mix it well and add seasoning done with Jeera/Cumin seeds, curry leaves and very little ingh.

6. Serve a tablespoon of Turmeric Pachidi in the beginning of the lunch.

Note :

This Fresh Turmeric Pachidi should be eaten at the beginning of the lunch. It is a healthy pachidi.  It should be served maximum One Tablespoon. Adding more chilly is optional. Mild spice is always better. Turmeric keeps the body warm and is better to use less chilly. (Heat for the body). No Onion or no garlic recipe.
Time : 10 Minutes.
Serves : 2 to 3 Serves.

Jack fruit Palya/ ಹಲಸಿನ ಹಣ್ಣಿನ ಪಲ್ಯ

Jack fruit is a seasonal fruit and yummy to eat it and many dishes can be prepared.

We do lots of dishes like halasina dose, kadubu, guli appa, payasa, curry with raw jack etc.
This is one of the seasonal fruit and is always good to have the seasonal fruits and vegetables during their seasons.
I have used jack fruits, coconut, mustard seeds, and little oil.

Lets see some benefits of eating Jack Fruit in our diet.

Jack fruit helps to prevent Anaemia. Good for skin.  It is good for digestion and full of fiber. Helps to build strong muscles. It is good for curing mental stress. Good for hair nurture and good eye sight.
It contain Vitamin C, Vitamin A, magnesium, proteins, manganese, potassium and copper.
Lets see the recipe Now :
No Onion OR Garlic used in this recipe.
Udupi style, traditional recipe is this. Just prepare seasoning and stir cut jack fruit pieces. Add salt and turmeric powder. Grate coconut and grind it with mustard seeds and byadagi chilly. Add this ground coconut mixture and mix it well. Your Jack fruit dry palya is ready.

Things Needed : 

Jack fruit pieces : 1 Big Bowl. (10 to 15 pieces).
Grated cocontu : 1 Cup
Byadagi chilly : 2 to 3
Salt : As required
Seasoning :
1 Tablespoon Oil
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Jeera/cumin seeds
3 to 4 Curry Leaves

Method :

1. Cut Jack fruit into small pieces.

2. Grate coconut and dry grind it with mustard seeds and byadagi chilly.

3. Keep a pan on the fire and heat. Add a tbs of oil and put mustard seeds and jeera.

4. When mustard seeds splutter add curry leaves and cut jack fruit pieces.

5. Add salt and cook on low flame. Stir in between so that it does not get burnt.

6. Add ground coconut and stir slowly and cook for 2 minutes.

7. Shift it to a serving dish. and serve as one of the side dish.

Note : 

Do not add water while cooking. Jack fruit is full of moisture and is sufficient to cook.
Do not add any jaggery, since jack fruit are quite sweet. Adding coconut oil is optional.
Do not add more chilly, jack fruit curry is mild curry and it taste better with less chilly/spice.
Adding coconut is optional. You can use only mustard seeds and byadagi chilly to dry gr ind.
Time : 15 Minutes.
Serves : 2 to 3 (As one of the side dish).

Unripe Mango Chutney

This Unripe Chutney is yummy with sweet and sour taste.It is classical chutney one can enjoy during Mango Season. Mango season is about to get over for this year. Mangoes are still available in market places, super market shelf. So you can still try and enjoy.

In Udyavara my doddamma used to prepare this chutney whenever she picks up the unripe mango and that becomes one of the side dish which is served with coconut oil. The homegrown and prepared boiled rice, this unripe mango chutney and coconut oil from our home grown coconut grow, it is fantastic feeling now I am cherishing. 
I have used unripe mango, little methi/fenugrik seeds and red byadagi chilly and fresh coconut. Seasoned with mustard seeds, ingh/Asfoetida and curry leaves. It taste heavenly with plain rice or any other dishes.
Purely Brahmin Food with out onion and garlic. It is a blissful vegetarian dish. Try and enjoy this traditional, seasonal Unripe Mango Chutney.
We from Udupi /Kota use coconut fried methi seeds and byadagi chilly for mango chutney. It is yummy and healthy to use it. This is one of the Udupi traditional Mango Chutney.
It is simple, quick and healthy too.
Let us see the recipe now :

Things Needed :

Unripe Mango : 1
Fresh grated coconut : 1 Bowl. (1/2 Coconut).
Byadagi Chilly : 4 to 5
Methi /Fenugrik Seeds : 5 to 6
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6 

Method :

1. Wash and remove the outer layer of mango. Cut into small pieces.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add 1/2 Teaspoon of coconut oil, 4 to 5 methi seeds and byadagi chilly. Fry it for 1 minute. Leave it for cooling.

4. Now grind mango pieces, fried byadagi chilly and methi seeds, grated coconut and required salt.
5. Add required water while grinding.

6. Take out the chutney to a serving bowl.

7. Add mustard seeds, ingh and curry  leaves seasoning and serve.

8. We had this Unripe Mango Chutney for lunch.

Note :

Peeling off the skin of mango is optional. (Or it might give a slight bitter taste).
Unripe mango gives slightly sweet taste which adds to the taste.
Use of full ripe might give different taste.
Adding methi seeds to chutney helps to reduce the cholesterol and avoids heat in our body. (It is said that mango is Ushan /Heat for our body).
Do not add any jaggery to chutney.
Time : 15 Minutes.
Serves : 2 to 3. 

Aloo Palya

Aloo/Potato Palya / Potato Dry Curry is an easy and yummy Palya. It is fantastic combination for Curd Rice or any other main dishes. Here is Aloo Palya with South Indian touch, try and enjoy.

I have used Potatoes/Aloo, seasoning with usual mustard seeds and jeera. Added some sambar powder to give South Indian taste. Added some coconut to give South Canara taste. The combination was super good and we enjoyed it as one of the side dish with our lunch.
I also prepared Parata/Parota with the same Aloo Palya. Give a try and enjoy parota also. You will definitely like the taste.
Aloo is full of carbs and it provides energy to our body. It is better to cook rather than frying. Frying potato is not that good.
Its a simple curry and easy to prepare it.
Let us see the recipe Now :

Ingredients :

To Cook :
Potatoes /Aloo : 2 to 3 (Medium sized).
Seasoning : 
Cooking Oil : 2 Tb
Mustard Seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1 Tsp
Curry Leaves : 6 to 8
To Add :
Salt : As Required
Turmeric Powder : A little
Ingh/Asafoetida : A little
Chilly Powder : 1/2 Tsp
Pepper Pods : 4 to 5
Sambar Powder : 1 Tbs
Fresh Grated Coconut :  2 to 3 Tbs
Green chilly : 1

  Method :

1. Wash and peel off the outer layer of potatoes.
2.Cut them as french fry shape. ( Long and thin).  Wash and slit a green chilly.

3. Wash it again and take out all the water and keep the potatoes aside. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add cooking oil, mustard seeds and jeera.
5. Let mustard seeds splutter. Add ingh, slit green chilly, crushed pepper and curry leaves.

6. Add cut potatoes and stir slowly. Let the flame be low and medium.
7. Sprinkle some water and cook. Stir in between. Crush pepper pods and keep it aside.

8. Add little turmeric powder and mix it well.

9. Let it cook till soft. Add required salt.
10. Add chilly powder and sambar powder.

11. Mix it nicely and add grated coconut. Cook on low flame for 2 minutes.

12. Put off the fire and shift Palya to a serving dish.

13 We had Aloo Palya for our lunch.

14. I used the palya to prepare Parota at night.

Note :
Adding more oil is optional. You need to add water little by little till Potato turns soft. (Do not add at once. Adding little by little is advisable).
Adding sambar powder adds to the taste.
No onions or garlic used.
Adding coconut is optional.
Time : 25 to 30 Minutes.
Serves : 3 to 4 .

Carrot Uttappa

Uttappa is a puffed dosa with some vegetables or onion pieces. Here I have tried with carrots and the batter used here is idli batter. Idli batter has semolina instead of rice. I have steamed medium sized rava, cooled it and added to fermented urid batter. After preparing idli, the remained batter is used for preparing Carrot Uttappa.

Idli batter is slightly different from dosa batter. Idli batter has more urid dal and the  the rice used will be rava consistency.
Carrot Uttappa is good for breakfast, or in the evening or for dinner. Carrots are full of fiber and rich in vitamins and minerals.

1. RAVA - URID IDLI To prepare Idli batter please follow the link given below

Urid dal is full of protein and rich in fiber. South Indian breakfast is easy to digest, helps you be cheerful and keeps you energetic Whole day.
Let us see the recipe Now :

Ingredients :

Idli Batter : 1 Bowl
Carrot : 1
Chilly Powder : 1/2 Tsp
Ginger : 1/2 Tsp
Salt : A little

Method : 

1. Wash and grate carrot, remove the outer layer of ginger and grate it.
2. Mix carrot and ginger gratings, salt and chilly powder nicely and keep it aside.
2. Keep a pan on the fire and heat. Clean it with a clean kitchen tissue.
3. Add very little oil and put a ladle of batter on the hot pan.

4. Add some grating mix and put a tsp of oil on top.

5. Cover and cook on medium or low flame.

6. Turn the other side and cook for a minute.

7. Take out the Carrot Uttappa from the pan and serve with your choice of side dish.

8. Prepare the same with remaining Uttappa.

Note :

Rice Urid dal Idli batter link is given at the top. Please follow to get the good idli batter.
Use of oil is optional. Adding coriander and curry leaves is optional. I did not have the coriander leaves so could not add it. Better use less spice for good health.  No onion or garlic is added because it might cause acidity. I am not in favour of onions and we do not use much onions.
Time : 30 Minutes.
Serves : 3 to 4 .