Showing posts with label Taste of Udupi. Show all posts
Showing posts with label Taste of Udupi. Show all posts

Sunday, September 16, 2018

Fresh Cow Peas Spicy Curry. / ಹಸಿ ಹುಳಿ

Fresh Cow Peas/ ಅಲಸಂದೆ is available during winter. It a seasonal pod and filled with proteins. I have prepared Fresh Cow Peas Spicy Curry, which is very traditional curry in Udupi region. /South Canara region and Malnadu in region.

Raw curry has the aroma from spices which are used in the curry. It tastes yummy with any main dish. It is a good combination for plain rice, dosa or idli, chapati or poori, any type of rotis and even with bread.
I have used Fresh Cow Peas, coriander seeds, green chilly, tamarind and jeera/cumin seeds.
Coriander seeds are filled with nutrients. They are rich in high level of dietary fiber, antioxidants and B Vitamins and Vitamin C. It helps in treating inflammation, good for digestion and it helps to improve the skin. It also helps to control diabetes. It is good for ladies who suffer from their menstrual stomach ache. Drinking Boiled coriander seeds water helps in reducing the pain that cause during the monthly period.
Let us see the recipe now :

Ingredients :

To Cook :
Fresh Cow Peas/ ಅಲಸಂದೆ ಕಾಳು : 1 Cup
To Grind :
Coriander seeds : 2 Teaspoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Green chilly : 2

Fresh Coconut : 3 to 4 Tablespoons. ( 1/2 Cup)
Tamarind Pulp : Very small marble size.
Soaked Moong dal : 1 Teaspoon
To Add : 
Ground coconut - spice mixture
Salt : As required
Turmeric powder/Haladi/Arashina : A pinch
Seasoning :
Coconut Oil : 1 Tablespoon
Green chilly 1
Pepper pods : 3 to 4
Jeera /Cumin Seeds : 1/4 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1.  Separate Alasande pods from its skin and wash it. Cook with required water. Keep it aside. ( You can pressure cook for 3 to 4 minutes).


2. Grate coconut and grind it with 2 to 3 green chilly, coriander seeds, jeera and tamarind pulp.


3. Put cooked cow peas in a big pan and keep the pan on the fire. Add little water, required salt and turmeric powder.
4. Let it cook for 2 to 3 minutes. Add ground coconut and spice mixture. Mix it well and cook for 3 to 4 minutes.

5. Add seasoned mustard seeds mixture done in coconut oil and shift the curry to a serving bowl.


6. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

Do not make the curry very watery. It taste good when it is thick. Adding more /less chilly is optional. Adding soaked moong dal helps to thicken the curry. ( Optional : You can add soaked raw rice or soaked channa dal instead of moong dal). Adding more coconut taste better. Add little tamarind since it does not need  much savoury.
Note : I have added 3 to 4 pepper pods to the curry. ( Optional). Normally this curry does not have any pepper. Remember pepper helps to reduce the gas content in the food. 
Time : 25 Minutes
Serves : 3 to 4 .

 How to prepare Coriander Kashaya :

 ( Remedy for ladies monthly period/ menstrual stomach ache).

 Ingredients :
Glass of water
Coriander Seeds : 1 Tablespoon
Jaggery : 1 Teaspoon

Method : 

Boil water and put cleaned coriander seeds. Let it boil till it reduces to 3/4 th glass.
Add jaggery and boil for 2 minutes. Sieve this Kashaya and drink hot or cold as you like it.
It is better to drink kashaya when it is hot.

Saturday, September 15, 2018

Aralu hittina Unde/Gundittu Unde

Aralu Unde is specially made for Gokulastami /Shri Krishna Janmastami. It is one of the must laddu prepared  and do arpan as Navaidyam for Shri Krishna.


Aralu Hittu /Gundittu is special flour prepared with puffed rice. Dry roasted puffed rice /a type of avalakki is ground to make flour and then used for preparing Laddu.
Udupi Shri Krishna temple is in Udupi and I am very proud that I belong to that region. I have seen Shri Krishna's Astami Sambrama so many times in Ratha beedi./Car street, the street around the Asta Matt.
Varieties of Eatables are prepared for Shri Krishna and it is kept as Naivedyam at night. According to  to the star Rohini, Shri Krishna's birth. People fast whole day on that day, ( Shravana Masada Shukla pakshada 8 ne dina ). Then only people eat. The very next day whole of Udupi and around Udupi the celebration starts in the morning. People decorate themselves different Vesha/Costume and visit houses and get some money. It is fun to watch these and you do enjoy seeing many people with different costume. Huli Vesha / People in the costume gather and dance according to the beat as tigers it is really fantastic. All these people go to Udupi Vitla Pindi Utsav, they do take part in the celebrations and processions with Lord Shri Krishna and Lord Mukya Prana/Hanuman/Hanumantha /Maruthi.
The Golden  Chariot is pulled around the Car Street , Shri Krishna sitting in it. The whole place is filled with people around the world to watch Shree Krishna's Utsav. Number of Huli Vesha groups dances and the instruments like drums and other musical instruments are played and move with Shri Krishna's procession. We say our janma pavana by seeing the Utsav. 
Laddus prepared by Mutts, distributed to the whole large group which do take part in processions andsome schools, near by offices, banks also will get the prasads from Shri Krishna Mutt.
This is about Shri Krishna Astami/Gokulastami celebrations
Even at home different varieties of laddus are prepared for naivedyams and Aralu Unde is one of it.
This Aralu Hittu is available only during Astami time.
I have been to Udupi just before Shri Krishna Janmastami and brought some flour and prepared this laddus.
This puffed rice is already roasted and no need to roast the flour again. You can add ghee according to your requirements. Adding more ghee helps the laddu to be tasty. Less ghee turns the laddu hard after a day and you need to break a laddu and have it. ( It means its hard to eat).
 Aralu Hittu is good for health and it helps to keep your body warm.
Let us see the recipe Now :

Ingredients :

Aralu Hittu /Gundittu : 3 Cups
Ghee : 1/2 Cup or little more
Jaggery : 1 1/2 Cup ( Powdered)
Cardamom : 6 to 8 Pods
Cashews : 2 Tablespoons ( Cut into small)
Raisins : 2 to 3 Tablespoons
Coconut : 1 Cup
Sesame Seeds :  2 Tablespoons

Method :

1. Powder jaggery and keep it aside.

2. Grate coconut and dry grind it, keep it aside. Dry roast sesame seeds and powder it.

3. Remove the pods from cardamom and powder it.
4. Keep a small pan and put 2 tablespoons of ghee. Fry cashews and
5. Keep a pan and put jaggery and 1/4 cup of water. Let the flame be low.
 Let jaggery melt and bubbles starts and it starts to bubble.

6. Let it get one string syrup consistency. Keep stirring for another 2 minutes.

7.  Add grated coconut and mix it well. Take out the pan on fire and put off the fire.

8. Add Gundittu/ Aralu flour and mix it well. Add ghee fried cashews and raisins.

9. Add remaining ghee and mix it slowly.  Add powdered cardamom.

10. Take a handful of mixture in your palm and fold the palm tightly and turn the flour in round shape.
  

 11. Repeat the same and prepare laddu /unde and arrange them in a tray or bowl.


12.  Put them in a serving bowl. Let it cool. Store them in a air tight box or bottle and serve as you wish.

 Note :

Let the syrup consistency be just little more thicker than one string consistency.  Check the consistency with your finger tips. It should be slightly sticky. Not watery. Let the mixture be bit cool to turn them as laddu. The hot mixture burns the hand because of the heat. Add little ghee if you feel that, the mixture is completely dry. You can add hot milk also, but you can not store them for a long. Milk used Laddu get fungus. So better use melted ghee. Adding more jaggery is optional.
If dry roasted avalakki is available you can buy and powder the avalakki and use it for laddu.

Time : 30 Minutes.
Serves : 3o to 40 Laddus/Unde.

Tuesday, September 4, 2018

Udupi Style Lady's Finger Curry /ಬೆಂಡೆಕಾಯಿ ಹುಳಿ

Lady finger/Bendekai /bendi is one of the wonderful vegetable that most of us like to eat. It has got loads of nutrients and medicinal values. This Lady Finger Curry is one of the traditional dish that prepared regularly in Udupi homes. These Bendekai/Lady's finger is brought all the way from Udupi.


Recently I had been to Udupi/Udyavara for my aunt's one year rituals. The time one year has already passed but she is in our heart  and will remain as such sweet memory.
Udupi  car street was full of life because of Shri Krishna Janmastami/Gokulastami festival and the whole Udupi is lightened up. People were busy buying the things they want for the next day festival. Loads and loads of vegetables and fruits, flowers all over around car street. We had been for lunch in Bhojana Shale as Saturday lunch is so auspicious. God bless one and all. While coming back to Udyava/sister's house, we got this Ooru Bendekai/Lady's finger grown around Udupi and Mangalore.
I have used Bendekai, tamarind, jaggery and some simple spices.
This is one of the traditional dish from Udupi.
No Onion OR Garlic is used in this Lady's Finger Curry.
Let us see the recipe now :

Ingredients :

To Cook :
Lady's Finger /Bendekai : 5 to 6
Tamarind pulp : 2 Tablespoons
Jaggery : 1 Teaspoon
Salt : As required
Turmeric powder : A pinch
Green chilly : 1
To Grind :
Coriander seeds : 2 Tablespoons
Jeera/ Cumin seeds : 1/2 Teaspoon
Red byadagi chilly : 4 to 5
To Season :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 6 to 8



Method : 

1. Soak marble size of tamarind in warm water and squeeze out the pulp. Keep the pulp aside.
2. Wash and clean the bendekai/Lady's finger and just wipe out the moisture from each lady's finger.
3. Cut lady's finger into small pieces ( an inch ) and keep it aside.

4. Put tamarind pulp in a pan and keep it on the fire.
5. Add salt, turmeric powder and a small piece of jaggery. Let it boil nicely.


6. Keep another pan on the fire, add mustard seeds and let mustard seeds splutter.
7. Add curry leaves and fry for 2 to 3 seconds.
8. Add lady's finger now and fry on low flame for 4 to 5 minutes on medium and low flame.

9. Now add this fried lady's finger pieces to tamarind water. Cook for 5 to 6 minutes.
10. Let Lady's finger turn slightly fried.

11. Grate coconut and grind it with raw coriander seeds, cumin seeds and red byadagi chilly.
12. Add required water and grind till paste. Remove the coconut mixture from the mixi jar.

13. Now add ground coconut mixture to cooked lady's finger and mix it well. Add slit green chilly.


 14. Add required water and mix it well. Let it boil on medium flame. Add salt if required.
Stir in between so that it does not get burnt at bottom.


  15. Shift Lady's finger curry to a serving dish and add cut coriander leaves.
16. Serve with the main dish you have prepared.

 Note : 

Do not cut lady's finger when they have moisture on them. Wash it nicely and then clean it with a clean dry towel.
Fry lady's finger pieces nicely in little oil and then add / prepare curry of your choice.
Boil tamarind water with salt and turmeric and then add lady's finger pieces and then cook, so that you will not get sticky substance or your curry will not turn as sticky content.
Adding handful of cooked toor dal helps the curry to bind with coconut mixture or use little more coconut to get the thick curry. I have used a handful of cooked dal to this curry.
Adding more /less chilly is optional.
Adding jaggery to the curry is optional. It helps to avoid gas formation in the curry.
Do not roast or fry the spices. This is raw spice curry and easy to prepare.
Time.: 30 Minutes.
Serves : 3 to 4.

Thursday, August 23, 2018

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 .