Pumpkin Curry (Without Dal ) / ಹಸಿ ಹುಳಿ)

Pumpkin is one of the handy vegetable and we do prepare varieties of dishes.

I have prepared different curries and the posted in my blog. Here is one more curry using Pumpkin. It has no dal and the spices are not roasted. Try this curry surely you all will like it I am sure.
I have used Pumpkin, coriander seeds, jeera/cumin seeds, red byadagi chilly, little coconut and little tamarind pulp.
Pumpkin can be kept for a long time and it can be used. People do bake this vegetable and have it. We Indians use in our cooking.
Let us the recipe Now :

No Onion - No Garlic Pumpkin Curry 

Ingredients :

Cooking :
Pumpkin : 1 Bowl (Half of one small pumpkin).

Grinding :
Coconut : 1 Small cup
Daniya /Coriander seeds : 1 Tbs
Jeera/ Cumin Seeds : 1/2 Tsp
Byadagi Chilly : 4 to 5

To Add :
Tamarind Pulp : 1 Tbs
Salt : As required
Turmeric : A little

Seasoning :
Coconut Oil /Any cooking oil : 1 Tsp
Byadagi chilly : 1
Mustard seeds : 1/2 Tsp
Methi Seeds : 3 to 4 Seeds
Ingh/Asafoetida : A little

Method : 

1. Wash and peel off the skin and the pulp from Pumpkin and cut it into small pieces.

2. Cook pumpkin pieces with little water.

3. Soak a small marble size tamarind and take out the pulp and add it to cooked pumpkin.
4. Grate coconut and grind it with coriander seeds, jeera and byadagi chilly.

5. Add salt and turmeric to cooked pumpkin pieces and cook for a minute.

6. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Stir in between.

7. Now Pumpkin Curry is ready.

8. Shift it to a serving dish.

9. Prepare Seasoning with coconut oil (Optional), mustard seeds, ingh, 1 byadagi chilly and curry leaves. Add this to Pumpkin Curry and serve.

Note :

Do not over cook pumpkin pieces. Adding more or less byadagi chilly is optional. Use of coconut oil is optional. No Onion or garlic is added here.
Time : 20 Minutes.
Serves : 2 to 3. 

ಕೇಸು/ Kesu/ Colocasia Sasive/ Colocasia Mustard Curry

Kesu/ Colocasia leaves are good to eat during the rainy season and it helps us to keep our body warm.

I have prepared sasive/mustard based curry using Kesu leaves.  We do have some leaves grown in pots in our terrace garden.
It is an easy dish and one should remember to use proper amount of tamarind while cooking. Or it starts to itch and the food goes waste.
I have used some kesu leaves, mustard seeds, green chilly and seasoned in coconut oil.

Let us see some benefits of having Kesu Leaves in our diet. 

Kesu leaves are loaded with potassium, minerals, vitamins and healthy properties. It has vitamin C, vitamin A and C. They are rich in fiber and protein. It is gluten free and helps in lowering the blood pressure. It helps in building strong immune system in our body. It is rich in disease fighting antioxidants. It helps in good digestion. It is said that it is good for diabetes.
 Let us see the recipe now :

Ingredients : 

To Cook :
Kesu /Colocasia Leaves : 10 to 15 (Small ones)
Tamarind : 1 lemon size (small lemon)
Salt : As required
Turmeric : A little
Jaggery : 2 Tbs
To Grind :
Coconut : 1 Cup : 5 to 6 Tablespoons
Mustard Seeds : 1/2 Tsp
Green chilly : 2 to 3
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh/ Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1 Wash and remove the hard part behind the leaves, cut it into small pieces.

2. Keep a pan on the fire and heat. Add coconut oil and mustard seeds. Let it splutter. Add curry leaves and ingh.

3. Soak tamarind in hot water and squeeze out the pulp and keep it aside.

4. Add cut Kesu leaves and fry for a minute. Add tamarind pulp. Add turmeric, salt and jaggery.
5. Let it cook till soft.

6. Grate coconut and grind it with 1/2 tsp of mustard seeds, 2 to 3 green chilly.

7. See that kesu leaves are soft. Add ground coconut mixture to kesu curry and mix it well.

8. Boil it for 2 to 3 minutes.

9 Shift it to a serving dish and serve as one of the side dish for lunch.

10. We had this Kesu Sasive for lunch.

Note : 

Use of tamarind should be proper. Adding less jaggery is optional. Use of coconut oil is optional. I have used some home grown Palak/Spinach leaves with Kesu leaves. (Optional). Use of more or less chilly is optional.
Time : 30 Minutes
Serves : 2 to 3 .

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.

Elemuri /elemuni leaves Chutney - ಎಲೆಮುರಿ ಸೊಪ್ಪಿನ ಚಟ್ನಿ

Elemuri/Elemuni Leaves are herbal leaves, loaded with vitamins and minerals. Our ancestor new the values and benefits of the leaves. They used so many natural growing leaves in our cooking. So we need to follow them to keep ourselves fit.

ಎಲೆಮುನಿ/ ಎಲೆಮುರಿ/ ಎಲಿಮುರಿ /ಎಲೆಂಬರಿ/ಎಲ್ಸೆ ಸೊಪ್ಪು ಎಂದು ಕನ್ನಡದಲ್ಲಿ ಹೇಳುವರು  ಈ ಸೊಪ್ಪಿಗೆ.

Here I have tried Chutney with Elemuri/Elemuni Leaves.
Let us see the recipe Now :

Things Needed :

To Fry: 

Cooking Oil : 1 Ts

Elemuni/Elemuri Leaves : 1 Bowl
Red Chilly : 4 to 5
Urid dal : 1 Tbs
Pepper Pods : 4 to 5
To Grind :
Coconut : 1 Cup
Grated Raw Mango : 1 Tbs
Fried ingredients
To Add :
Salt : As Required
To Seasoning :
Mustard seeds : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and remove the leaves and keep it aside.

2. Keep a pan on the fire and heat. Add a little oil and urid dal. Fry nicely till it turns as slightly golden brown.Add pepper pods.

3. Add red chilly and fry. Add little ingh and curry leaves. Add Elemuri/Elemuni leaves and fry nicely for 5 minutes.

4. Put off the fire and add grated mango. Mix it well and let it get cool.

5. Grate coconut and grind it with fried ingredients.

6. Shift it to a serving dish and add mustard seeds seasoning done in coconut oil.

Note :

Add only the leaves and fry nicely. Adding tamarind pulp instead of mangoes is optional.
Do not fry fresh coconut. Use of any cooking oil is optional.
Time : 15 Minutes.
Serves : 4 to 5 .

Toor Dal - Ondelaga Chutney

Toor dal - Ondelaga Chutney is a side dish that goes well with most of the main dishes. We had this Toor Dal - Ondelaga chutney for lunch.

Ondelaga/Gotukola is used as culinary vegetable and it is a medicinal herb plant. 

I have used Toor dal, red byadagi chilly, ingh/Asafoetida, curry leaves, tamarind pulp and fresh coconut gratings.

Let us see some benefits of eating Ondelaga/Gotukola leaves in our diet.

The plant yield only one leaf in its stem so that it is called as Ondelaga. (One leaf). 

It is used as a culinary vegetable and as a medicinal herb. It is known a Mandukaparni In Sanskrit. It is in the shape of frog so that it got its name as Mandukaparni.
People call it as Brahmi also because it is loaded with medicinal values.
Its known as Ondelaga in Kannada/Karnataka.
Saraswathi Aku in Telugu/Andra pradesh.
Vallari Keerai in Tamil/Tamilnaadu
Karivan or Karivana in Marati /Maharasthtra
Kandha Brahmi in Gujrati /Gujarat
Thulkudi in Bengali /Bengal
Bengsag and Brahmi in Hindi

It helps in good relief for pains. It boost cognitive function.
 Ondelaga helps in reducing anxiety and stress. It helps in controlling the blood sugar level.
It also helps in reducing the swelling and improve the circulation of blood.
Gotukola is rich in anti inflammatory properties and helps to reduce the joint pains and arthritis.
It is good for memory power. It is good for our skin health and hair health.
Gotukola helps to detoxify our body and keeps us in good health
It is good for blood pressure since it helps in controlling the blood pressure level by decreasing the tension and anxiety in our body.
It is good for digestive disorders, helps in strengthening nervous function and memory power in us.
Let us see the recipe Now :
Do Not Fry the leaves when you cook. It looses its healthy benefits when it is cooked. It should be added at the end of the process of cooking.

Ingredients :
Ondelaga Leaves : 1 Handful
Toor Dal : 1 Tbs
Oil : 1/2  Tsps
Tamarind : Small marble size
Byadagi chilly : 4 to 5
Ingh /Asafoetida : A little
Salt : As required
Coconut : 1 Cup
To Season :
Oil : 1 Tsp
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6

Method : 

1. Keep a small frying pan on the fire and heat. Add half tsp of oil, 1 tablespoon of toor dal.
2. Add 4 to 5 byadagi chilly and fry nicely till toor daal turns as golden red.
3. Add little ingh and put off the fire.

4. Add a handful of ONDELAGA leaves and mix it well. Keep it aside.

5. Soak little tamarind in warm water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

6. Grate coconut and grind it with fried mixture, tamarind pulp, salt. Add water if required while grinding.
7. Take it out from the mixi jar and put it to a serving dish.

8. Add mustard seeds seasoning with little ingh and curry leaves.

9. Toor dal - Ondelaga Chutney is ready to serve.

10. Enjoy Toor Dal - Ondelaga Chutney with your food.

Note :

Fry dal till it turns golden brown. You should be careful while adding water if required.
Adding more chilly is optional.
Use or more coconut is optional.
Time : 15 to 20 Minutes.
Serves : 3 to 4 .

Coconut - Jaggery Kadubu

Coconut - Jaggery Kadubu is also known as Kai kadubu, is delicious and finger licking kadubu for Udupi People.

I have already prepared this Kayi Kadubu/Coconut Jaggery Kadubu in different methods. Here is one more method that you can prepare soft and yummy Coconut - Jaggery Kadubu.

This type of Coconut Kadubu I have seen in sister Sujatha's house in Udyavar.

Coconut - Jaggery Kadubu done in this way stays soft even when it is cooled.
This time I have tried this with Rice flour and used home grown Turmeric leaves. So happy to use home grown Turmeric leaves, its pure and no chemical menure is used.
The procedure is simple. The procedure goes like this. Boil water and put fine rice flour, stir continuously till it turns as one whole ball. Put off the fire and leave it cool a bit. Then kneed the dough nicely and divide into small ball. Roll these balls like small chapati, fill in the sweet jaggery coconut mixture and fold it. Place this in turmeric leaf. Close the leaf by two sides and steam cook for 30 to 40 minutes. The aroma of cooked coconut jaggery spread the house and you crave to eat the food you prepared.

The coconut jaggery mix is prepared this way. Grate fresh coconut and powder jaggery. Powder 4 to 5 cardamom pods into powder. Put this mixture of coconut- jaggery - cardamom mixture in a pan and stir for a while till the moisture (water content) disappear. But let the mixture have glossy look. (Do not stir till it gets dry). Coconut - Jaggery mixture is also ready to use.

Now we will prepare Turmeric leaves Coconut Jaggery Kadubu.

Sweet Tooth Lovers really love to have this Kadubu.
Healthy way of eating is always good for health.
Jaggery is used and jaggery has loads of healthy properties.
Coconut is good for health too.
The coconut - jaggery mixture can be used for preparing modakas.
This is steamed food.
Let us see the recipe now :

Things Needed :

Rice flour : 2 Cups
Boiling water : 3 1/2 Cups
Grated Coconut : 1 Bowl (1 Small coconut).
Jaggery : 1/2 Cup or little more
Ghee : 1 Teaspoon
Salt : A little
Cardamom : 3 to 4 Pods
Turmeric Leaves : 6 to 8

Method :
1. Wash turmeric leaves and cut into 1/2 and keep them aside.

2. Grate coconut and powder jaggery and cardamom.

3. Keep a pan on the fire and add coconut jaggery -cardamom mixture.

4. Stir nicely till it the moisture disappear. Put of the fire and let it cool.

5. Keep a big pan and put 3 glasses of water. Add 1ts of ghee and let it boil.
6. Add a very little salt. Put rice flour slowly once the water starts to boil.

7. Stir slowly and continuously till it turns as one whole ball.

8. Put off the fire and let it cool a bit. (Not completely).
9. Wet your hands and then kneed the rice flour dough nicely.

10. Divide them into small portions. (Turn them as small ball shape).
11. Roll them as small poori and place the coconut mixture inside and fold it.

12. Place this folded Kadubu in turmeric leaves and arrange them in a plate.

13. Keep a steamer or pressure cooker on fire and put little water in it. Place a plate.

14. Keep all the kadubu kept in turmeric leaves. Arrange them nicely.

15. Steam cook for 35 to 40 minutes on medium flame.

16. Open the lid and check by piercing a knife edge to kadubu. It should not stick.

17. Take out the kadubu from turmeric leaves and serve.

18. Serve with spoon of ghee on top.

Note : 

Rice flour should be very fine to get good Kayi Kadubu.
No need to use more ghee. Adding a tsp of ghee helps the rice flour not to get stuck at the bottom.
One must use fresh coconut. Use of more jaggery is optional.
Total Time : 50 Minutes.
Serves : 4 to 5 

Same dough and same coconut Jaggery mixture....Modakas