Avarekai - Watermelon Rind Curry (Field Beans)

Watermelon fruit is plenty in the market. Summer and Water Mellon go hand in hand. You all agree with my words. Water Melon keeps us cool. It is full of water and quenches our thirst, most of them know about it. How about using its rind in our kitchen ? Have you given a try ?
There are so many dishes that we can prepare using this rind. Use the rind of watermelon fruit and get the benefits. Here is a curry with Watermelon rind. Prepare it and enjoy.

This time it is with Avarekai (Field Beans) and tomatoes. No coconut or dal in this curry. (Avarekalu is used instead of toor/moong dal.
Lets see some benefits of Watermelon Rind :
Watermelon rind also got a healthy amount of Vitamin A, Vitamin C, potassium. magnesium and other important nutrients. It is very good in controlling blood pressure. They are good for eradicating prostrate and they help to keep our urinary tract in healthy condition. They are good for our skin and good for our nervous system. They are loaded with amino acids and anti oxidants and they protect us from free radical damages, circulatory system and immune system.
Onions and garlic are not used in this "Avarekai- Watermelon Rind Curry'. You can have this curry with almost all main dishes like plain rice, chapatis, idli, dosa, poori etc etc etc...
Lets see the recipe now :

Things Needed : 

To Cook :
Watermelon rind : 1 big bowl grated. (3 to 4 big pieces).
Tomatoes : 2 to 3 (medium size)
Avarekai/Field beans : 1 Bowl (1 Cup pods)
To Add : 
Rasam/Sambar Powder : 2 to 3 Teaspoons
Green chilly : 2
Ginger : Grated : 1 Tablespoon
Coriander Leaves : 2 Tablespoons
Lemon juice (Extract) : 1 Teaspoon (1/2 Lemon)
Methi/Fenugrik seeds : 1/4 Teaspoon
Salt : required salt
Turmeric powder : a pinch
Seasoning :
Oil : 1 Teaspoon (Any cooking oil)
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cook Avarekai (Field beans) in pressure cooker and leave it for cooling.

2. Wash and remove the green part (outer skin) of watermelon rind and grate the rind and keep it aside.

3. Wash and cut tomatoes into thin pieces and keep it aside. Slit green chilly into two.
4. Now keep a pan and heat. Add mustard seeds and let it splutter. Add jeera and curry leaves.
5. Add ingh and green chilly and fry for 10 seconds. Add cut tomatoes, turmeric powder and fry nicely till it turns soft. Add grated ginger. Add methi seeds.

6. Now add Grated watermelon rind, cooked Avarekai. Add required salt.
7. Mix it well and let it cook for 2 to 3 minutes.

8. Now add sambar powder and mix it nicely and let it boil for 2 minutes. Add lemon juice.
9. Shift the curry into a serving bowl, add cut coriander leaves and serve the main dish you have prepared.

Note : 

You can cut watermelon rind in to small pieces and then cook till soft. Grating of watermelon helps the curry to be quick. You can also add any other vegetables with watermelon. Use of onions and garlic is optional. No dal or coconut is used in this curry. Adding of any brand of rasam/sambar powder is optional. I have used home made sambar powder. Adding little jaggery helps to reduce the gastric level in the curry. Adding methi seeds helps to reduce the cholesterol level in the curry. Adding more/less chilly is optional. Use of home made spice powder taste good. You can use tamarind pulp instead of lemon extract. (soak marble size tamarind in hot water and squeeze out the pulp and use it).
Time : 30 minutes 
Serves : 3 to 4 

Preparation of Sambar powder : 

Dry roast 2 tablespoons of coriander seeds, 5 to 6 seeds of methi, 1/2 teaspoon of channa dal, 5 to 6 byadagi chilly, 1/2 Teaspoon of jeera, 5 to 6 curry leaves and little ingh. Dry grind when the roasted spice cools down. ( 1 Serving only).

Brinjlal -Malabar Leaves Curry.

Brinjal/badane kai/Kattarikai and Malabar leaves curry is a side dish and it is one of the quick and an easy dish.

Brinjal is available in the market around the year. Brinjal/Egg plant is loved by many and there are so many varieties of brinjals available in the market.
One should be careful while buying brinjal. It should not be very soft, it should not have any hole in it.Since the worms make a way inside and stay there eating all the pulp. So check before you buy the vegetable.
I have used brinjals and home grown Malabar Spinach/Basale leaves. This curry is prepared with out coconut and dal. The leaves and brinjal mixes well and when you boil the vegetables and it will be very nice.
We can have this curry with idli, dosa, plain rice or any type of roti or rotti..
Lets see some benefits of having Dry Ginger in our diet.
Ginger is one of the healthiest spice. It is loaded with nutrient components which help our body. Ginger is used in cooking and as medicine. It is good remedy for digestion and it helps in reducing nausea. (Vomiting sensation). It also helps in common cold and flu. Ginger contain  good amount of anti inflammatory properties and common health problems like headache, common cold etc. It has good anti diabetic properties and good for lowering the blood sugar. It also help in losing weight, lowering the cholesterol levels. Ginger helps in reducing the menstrual pain in women. It also helps in reducing the muscle pains and used in beauty products too.
Brinjal/Egg Plant - Malabar Leaves curry has no dals or no coconut. It has no onions or garlic. We can have this curry with plain rice, idli, dosa, chapati or any kind of roti.
Lets see the recipe Now :

Ingredients 

To Cook :
Brinjals/Egg Plants : 4 to 5 (small size)
Malabar leaves (or any leaves of your choice) : 1 Small bundle
Tomatoes : 2
To Add :
Sambar Powder : 2 Tablespoons
Tamarind : 2 Tablespoon pulp
Turmeric Powder : a pinch
Salt : As required
Methi/Fenugrik seeds : 1/4 Teaspoon
Coriander leaves : 2 Tablespoon
Dry ginger powder : 1/2 Teaspoon
For Seasoning :
Oil : 1 Teaspoon
Ghee : 1 Teaspoon (Optional)
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida  : a pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cut brinjals and soak them in water.
2. Wash and cut  tomatoes and Malabar leaves and keep it aside.
3. Soak marble size tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

4. Now keep a big pan on the fire and add a glass of water. Let it boil. Add cut malabar/basale leaves.
5. Add brinjal pieces along with malabar/basale leaves. (squeeze out the water from brinjal before adding). Add methi seeds to the vegetable mixture.

6. Let it cook for 3 to 4 minutes. (Till they turn soft). Add cut tomatoes and cook for 2 minutes.
7. Add tamarind pulp, required salt and little jaggery. (optional). Add ginger powder.
8. Add sambar powder and mix it well and cook for another 2 minutes. Add coriander leaves.

9. Shift the ready curry to a serving bowl and add mustard seasoning.

10. Add a spoon of ghee and then serve with the main dish of your choice.

Sambar Powder Recipe : Dry roast methi seeds (1/4 teaspoon), Urid dal (1 teaspoon), coriander seeds (2 tablespoons), jeera (1/2 Teaspoon) and 5 to 6 red chilly (byadagi) one by one and dry grind it. (You can use 1 teaspoon of oil to fry these ingredients to get more taste). Adding ingh is optional.

Note :

You can use any type of brinjal. You can use methi, palak, harive (Amaranth leaves) instead of Malabar/Basale leaves. I have used home prepared sambar (curry powder) powder. You can use any brand of sambar powder. Adding onions and garlic is also optional. Adding methi seeds along with vegetables helps to reduce the cholesterol and adds taste to the curry.
Time : 20 minutes
Serves : 3 to 4 

DrumStick Saambar.

Drumstick/Nugge Kai is one of the favourite vegetable of many people. The drumstick sambar is very tasty, aromatic and healthy.

Drumstick is known in different names. Nugge Kai in Kannada, Muringakai-Tamil and Munnakaya/Muluku Kada/ Munaga in Telugu. Sahijjan/Shinga/Segva in Hindi and Saragvani/Saragavo in Gujarathi. Moska Saang - Konkani, Shevaga/Sheng/Sheerenga in Marathi, Sajana Chhun in Oriya and Savonjna in Punjabi.
Lets see some benefits of having Drumstik in our diet.
Drumstick is rich in B-complex vitamins, vitamin B6, Vitamin B-1 , B2, B3., Vitamin A and Vitamin C. They are good source of Calcium, iron, copper, manganese, zinc and magnesium. Drumstick leaves are good source of calcium. Calcium is required for bone strengthening. It is good for nursing mothers and people who suffer from malnutrition. Drumstick contain good amount of anti oxidants and helps in curing eye problems. It also helps in preventing liver damage and antioxidants sources help in prevent the damage against free radicals. It also helps in regulating thyroid functions. Drumstick is a natural antiseptic herb.
It is a simple and tasty sambar and it goes well with idli, dosa, rotti, chapati and almost all main dishes.

Ingredients :

To Cook :
Drumsticks/Nuggekai : 4 to 5
Toor dal : 1/2 Cup
Radish/ Mooli /Moolangi : 2
To Grind :
Coconut : 2 to 3 Tablespoons
Sambar Powder : 1 Tablespoon (Full)
Tamarind : a small marble size
To Add :
Salt : as required
Ground Masala
Coriander Leaves :  1 Tablespoon
Turmeric powder : a pinch
Seasoning :
Oil 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 5 to 6

Method :

1. Wash and remove the outer layer of the hard drum sticks. Cut it into small pieces.
2. Wash and cook dal with required water. (pressure cook for 8 to 10 minutes).
3. Wash and remove the outer layer of moolangi/radish and cut it into pieces.

4. Now cook drum stick pieces and radish pieces till they turn soft.
5. Grate coconut and grind it with tamarind and sambar powder.

6. Now keep a pan on the fire. Put cooked drum stick pieces, cooked dal.
7. Add salt and turmeric powder. Mix it well. Let it cook for 2 minutes.
8. Add ground coconut mixture. Mix it well and cook for 2 to 3 minutes.

9. Shift the curry to a serving dish. Add mustard seasoning and coriander leaves.

10. Serve with the main dish you have prepared.

Note :

You can use moong dal instead of toor dal. Cook drumstick till they turn soft. (do not over cook).
Adding onions and garlic is optional. Adding any brand sambar powder is optional. I have used home made sambar powder.
For Sambar Powder : Dry roast, methi seeds 1/4 teaspoon, 1 to 1 1/2 tablespoons of coriander seeds, 1/2 teaspoon of urid dal, 5 to 6 red chilly ( I have used byadagi chilly) and 1/4 Teaspoon of jeera. Ingh and curry leaves. Dry roast all these ingredients one by one and dry grind it till powder.
Sambar Powder is ready to use. (1 Time use).
Time : 30 minutes
Serves : 4.

Radish - Basale Sambar. ( Curry with out coconut).

Radish/Moolangi/Mooli is one of the healthy vegetable and you get plenty in almost all the season.
Basale/ Malabar spinach is a perinial vine and it is also called as Pui/Vine spinach/ climbing spinach, creeping spinach, buffalo spinach and Ceylon spinach.
Radish and Basale Saambar is a good combination and it mixes well with each other. I have used some home made powder with simple spices and added to the curry. Radish -Basale Sambar goes well with all the main dish like plain rice, chapatis, roti, dosa, idli and all most all the dishes.

Lets see some benefits of this Basale leaves.
Basale soppu/leaves are rich in Vitamins like A Vitamin, Vitamin C Iron and Calcium. They are also rich in soluble fiber and helps in  digestion.
Lets also see some benefits of using coriander seeds in our cooking.
coriander seeds contain many plant -derived chemical compounds and they are good source of anti oxidants, disease preventing and health promoting properties. They are good digestive and anti flatulent properties. Coriander seeds are good dietary fiber and help easing constipation condition. They also help to control cholesterol levels. The seeds are excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. They also contain anti oxidant vitamins, Vitamin C and Vital B. They contain anti diabetic properties and produce insulin and maintain healthy blood sugar levels. It reduces the amount of LDL (bad cholesterol) and increase the amount of HDL.(Good cholesterol) in blood. (Drinking coriander water daily helps to reduce the diabetes). It is good for people who suffer from anemia. It is a good solution to detox the body. Coriander seeds contain natural compounds that helps to detoxify the body and remove toxic content from the body. It is good for our eyes. It is good remedy for conjunctivitis. They try to prevent other eye disease and problems. High anti oxidant property in coriander helps to reduce redness, itchiness and inflammation in the eye. It is also good for women who suffer from heavy menstrual flow and irregular periods. ( boil a teaspoon of coriander seeds in a cup of water and add jaggery to it. Drink this coriander water when it is warm or hot).
I have used Mooli (Radish), home grown Basale and some spices, which are always available at home. Try this sambar and enjoy. It is easy and simple and healthy.

Lets see the recipe now. 

Things Needed :

To Cook :
Basale/ Malabar spinach Leaves : 1 Bowl.
Radish : 2 to 3
Toor Dal/Moong dal : 1/2 Cup
To Roast : (Dry or with a spoon of cooking oil) and dry grind 
Coriander seeds : 2 Tablespoons
Urid dal : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Red chilly : 5 to 6
Jeera : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh : a pinch
To Add : 
Cooked dal, radish and cooked basale leaves 
Tamarind Pulp :2 Tablespoons
Salt : as required
Ghee : 1 Tablespoon
Mustard, curry leaves and ingh/Asafoetida seasoning : 1 Tablespoon

Method : 

1. Wash and pressure cook toor dal for 6 to 8 minutes and allow it to cool.
2. Wash and cut radish and basale/malabar spinach into small pieces. (radish according to your wish big/small).

3. Dry roast methi seeds, urid dal, coriander seeds, red chilly, jeera one by one and add curry leaves and ingh/asfoetida.
4. Dry grind roasted spice when it is cool and remove from the mixi jar. Keep it aside.
5. Now keep a pan on the fire and put cooked dal, radish/mooli, tamarind pulp and salt.

6. Add a pinch of turmeric powder and let it cook for 2 minutes. Add dry ground powder and mix it well.
7. Let it cook for 2 to 3 minutes. Mix in between. Shift the sambar (gravy/curry) to the serving dish.

8. Add mustard seeds seasoning and coriander leaves. Add a spoon of fresh ghee and serve with main dish you have prepared.

Note :

You can use any edible leaves instead of basale leaves. Using Moong dal is instead of toor dal is also optional. You can fry the spice with a tea spoon of oil. It adds to the taste. You can also use any ready sambar powder instead of home made powder. Adding ghee to the sambar is optional.
Time : 30 Minutes
Servings : 4 to 5

Potato Onion Huli (Curry)

Potato Onion Huli or Curry is one of the favourite Curry of many of us. It taste so well with almost all the main dishes. We can say it as a classic dish.The taste linger on the tip of the tongue for a long time.
Potatoes and onions are cooked together with toor dal and added spiced ground coconut.We can prepare Sambar (without coconut) and it goes very well with Idli and dosas.
Let us see some benefits of eating onions in our  diet.
The health benefits of eating onions are, lowering the risk of several types of cancer, improving mood and maintaining the health of skin and hair.They are low in calories and high in beneficial nutrients like vitamins, minerals and antioxidants.They contain small amount of carbohydrates, fiber, protein, vitamin C vitamin B-6 and manganese. Onions have small amount of calcium, iron, magnesium, phosphorus, potassium and antioxidants and sulfur. Onions have anti -biotic, antiseptic, antimicrobial properties that help you to stay away from infections. It is a good remedy for immediate cure for fever, common cold, cough, sore throat, allergies etc. Inhaling a small piece of onion helps to slow down the bleeding through nose. Onions can cure insomnia or sleeping disorder. Eating an onion helps to give a good sleep at night. Onions can improve digestive system.
Potato Onion Curry is good combination for idli, dosa, plain rice, chapati, roti or pooris and even raagi mudde.

Things Needed :

Onions : 4 to 5
Potatoes : 2 to 3
Toor dal : 1/2 Cup
Tamarind : a marble size
Coconut : 1 Cup  (3 to 4 Table spoons)

 To Fry :

Coriander seeds : 2 to 3 Table spoons
Methi seeds : 1/4 Tea spoon
Urid Dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Red chilly : 6 to 8m
Ingh : a pinch
Curry leaves : 6 to 8

 For Seasoning :

Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Salt : as required
Coriander leaves : 2 Table spoons.

Method : 

1. Wash and cut onions and potatoes. (removing outer layer of the potato is optional).

2. Wash and pressure cook toor dal in a pressure cooker for 6 to 8 minutes and leave it for cooling.
3. Keep a glass of water in a big pan and put cut onions and potatoes and cook till potatoes are soft and keep it aside.
4. Soak a marble size tamarind in hot water and squeeze out the pulp and keep it aside.
5. Keep a small pan on the fire and put1/2 tea spoon of oil and heat.
6. Put methi seeds and urid dal. Let them turn slightly brown7. . Add coriander seeds and fry for 20 seconds.
7. Add red chilly and fry for 10 seconds. Put off the gas. Add jeera, ingh and curry leaves. Mix it well. Leave it for cooling.

8. Grate coconut. Now grind coconut and fried spices  nicely till paste. (Use less water to grind). Remove from the jar and keep it aside.

9. Now keep a big pan on the fire. Add cooked potatoes, onions, cooked dal, tamarind pulp, turmeric powder ( a little) and salt.
10. Mix it well and add water if required. Let it boil for 2 to 3 minutes. Add ground coconut and spice mixture. Mix it well.

11. Let it boil for 2 to 3 minutes. Shift the ready curry to a serving bowl and add mustard seeds, ingh and curry leaves splutter.

12. Add a spoon of ghee and coriander leaves to the curry and serve with the main dish you have prepared.

Note :

Adding more onions is optional. Adding more chilly and oil is also optional. Instead of frying the spices you can use ready rasam powder. ( 2 to 3 Tea spoons of rasam powder. Using MTR or Maiyya's Rasam powder gives a good taste).
Time : 30 minutes
Serves : 3 to 4

Uddina Bonda - Sorekai Sambaar.

Uddina Bonda or biscuit ambode as this bonda is called in Dakshina Kannada, is a fried snack. It is called biscuit ambode since it is soft inside and crisp out side and taste yemmy.

Most of the South Indians normally eat Uddina vada ( Urd vada ) along with Idli in the mornings. Many hotels  serve Idli - Vada in the mornings.  We can have this Vada or Bonda in the evening with tea or as evening snack.  Uddu means Urd dal and its ground to paste with little water and then added with chilly, ginger, ingh and salt. Then it is fried in hot oil and the lovely bonda is soft inside and crispy outside.  It is nice to have these bondas and a cup of coffee or tea at any time of the day. You can also enjoy these bondas with Rasam, Sambar or even with Curd.
Here is a recipe of Urd Bonda and Sambar which is prepared with Sorekai that is Bottle gourd. The whole family can enjoy Bonda Sambar.
Things Needed : For Urd Bonda
Urd Dal : 2 Cups
Green chilly : 3 to 4
Curry Leaves : 18 to 20
Coriander leaves : 3 to 4 Table spoon.
Ginger : 1 Table spoon
Salt : as required
Oil : 2 Cups
Channa Dal : 1 Table spoon
Black Pepper : 1/2 Tea spoon

Method :
1. Wash and soak Urd dal and Channa dal for 2 to 3 hours.
2. Wash and cut curry leaves, coriander leaves and green chilly in to small pieces.
3. Powder Pepper pods and keep it aside.
4. Now grind Urd dal with very little water till paste and remove from the jar.
5. Now mix ground urd dal dough, pepper powder, ingh, salt, green chilly, grated ginger, coriander leaves and curry leaves. Mix it nicely.

6. Keep a frying pan on the fire and heat. Add oil . Let it become hot.
7. Take a handful of dough and leave it slowly like a ball shape. Fry them on medium flame till both the sides turn golden colour.

8. Remove from the frying pan and put it on a tissue paper so that the extra oil will be obserb by the paper.

9. Repeat the same with the remaining dough.
Serve these bondas with tea or with Sambar or Rasam and Chutney.
Note :  Do not add lot of water while grinding. It absorbs oil while deep fring and it does not taste good. You can also  add 1 Table spoon of rice with Urd dal instead of Channa dal. Be careful while frying the bondas since the green chilly seed may burst some time and its dangerous.
           Bottle Gourd Sambar
Things Needed:
Bottle Gourd pieces :  2 Cups
Moong Dal : 1/2 Cup
Sambar Powder : 3 Table spoons .( MTR)
Salt : To taste
Tamarind Pulp : 2 Table spoons
jaggery : 1 Table spoon
Coriander leaves : 1 Table spoon
Curry leaves : 4 to 5
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urd dal: 1/2 Tea spoon

Method : 
1. Wash and cut sorekai (bottle gourd) into small pieces.
2. Wash and cook moong dal in a pressure cooker with 1 cup of water.
3. Cook Sorekai separately  and keep it aside.
4. Soak tamarind in hot water for 5 minutes and keep the pulp aside.
5. Keep a big pan on the fire. Add oil and heat. Put mustard seeds, urd dal. Let it spurt. Add curry leaves and cooked Sorekai.
6. Add cooked dal to the Sorekai mixture. Add 2 glasses of water, salt, jaggery and tamarind pulp. Mix it nicely.
7. Let it boil for 3 to 4 minutes. Now add MTR sambar powder and boil for another 5 minutes. Stir in between.
8. Put coriander leaves and put the sambar in a serving bowl.
Now serve hot Urd bondas with Sorekai sambar  and chutney.

Note : You can use Toor dal instead of Urd dal. You can also use home made sambar powder. Dr roast coriander seeds, (2 table spoons), methi 1/4 tea spoon, jeera 1/2 Tea spoon and 6 to 8 red chillies and powder when it is cooled. Add curry leaves and ingh while roasting the spices. You can also add 1/2 tea spoon of urd dal while roasting and dry grind all the roasted ingredients to get sambar powder. Adding Jaggery is an optional.
Time : 1 Hour (Urd bonda and Sambar)
4 to 5 Servings.             

     Cup of coffee /chai/tea with Hot Uddina Bonda (Urid dal fried fritters).