Red Pumpkin Curry

Peter ..Peter pumpkin eater...Had a wife and couldn't keep her

Put her in a pumpkin shell...kept her very well...
Do You remember this Rhyme ?
Pumpkin has such a last long shelf life vegetable and the rhyme depicts the strong shell of it.

Red Pumpkin curry is a side dish and goes well with almost all the main dishes.

It all reminds me the pumpkin growth in our birthi house. Birthi is a small place near Brahmavar in Udupi district. |My father in  law used to grow lots of vegetables in the Angala(court yard) in front of the house during the rainy season. (When rains are bit low during August and September). They are like bendekai (lady;s finger), Heere kai (Ridge gourd), Harve soppu (Amaranth leaves), Padavala kai (Snake gourd) so and so.
During the summer when the field is empty after harvesting urid they used to grow, vegetables like cucumber (Mangalore Cucumber), pumpkins (both the varieties) and harvest them and keep them hanging in hatti or padsale (hatti is cow shed and padasale is inner room next to kitchen where they pray). These all turned as stories to our kids and they can only imagine the beauty of our village home surroundings. The pumpkin which are saved are used in the rainy days. Rains used pour at its best in rainy days.
Let us see some benefits of having Pumpkin in our diet.
Red Pumpkin, the vegetable has many good vitamins and minerals. It is full of nutrients and low in calories. Pumpkin helps to reduce the obesity and helps to protect you from diabetes, heart diseases and helps to gain healthy skin glow. It provides the energy and take care of the weight. Pumpkin has the rich source of beta carotene content and Vitamin A. It is good for easy digestion since it is full of fiber content. It has potassium and vitamin c and it helps to support heart health.
Let us see the recipe now :
Udupi Special  " Red Pumpkin Curry ", traditionally done during feast or festival or even day today's lunch. 
Udupi Brahmins do not use Onions or Garlic in their curries. Though onions are used occasionally but strictly not on some fasting and special days. It is in  a way healthy and keeps you away from acidity and gastric problems.

Things Needed :

To Cook :
Red Pumpkin : 1 Bowl.
Methi Seeds : 4 to 5 seeds.
Ginger gratings : 1 Teaspoon.
To Grind :
Coconut : Grated : 1/2 Cup
Jeera /Cumin Seeds : 1/2 Teaspoon
Mustard Seeds : 1/4 Teaspoon
Red Chilly : 3 to 4
Tamarind Pulp : 2 Tablespoons
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 5 to 6

Method :

1. Wash and remove the thick outer layer of pumpkin and cut into pieces. Wash it water and keep it aside.
2. Grate coconut and keep it aside.

3. Soak a marble size tamarind in hot water for 5 minutes and squeeze out the pulp.
4. Wash and remove the outer layer of ginger and wash it again. (an inch). Grate it and keep it aside.

5. Keep a pan on the fire and heat. Add coconut oil and put mustard seeds.
6. Let it splutter. Add ingh and curry leaves.
7. Add cut pumpkin pieces and stir once or twice. Add 4 to 5 methi seeds and grated ginger.

8. Add little turmeric powder and required water. Add methi seeds and grated ginger.
9. Cover and cook pumpkin pieces till they turn soft. (Cook on medium heat).
10. Grind coconut, jeera,mustard seeds, tamarind pulp and red chilly with required water till paste.

11. Remove from the mixi jar to a bowl.
12. Put cooked pumpkin pieces in a bigger pan. (I used small cooker).
13. Add salt, ground coconut mixture and required water. Mix it well. Let it boil for 2 to 3 minutes.

14. Shift " Red Pumpkin Curry " to a serving dish. Add coriander leaves and serve with main dish.

Note :

Red pumpkin cooks faster and it turns softer soon. Be careful while cooking and do not over cook. Adding onions or garlic to the curry is optional. ( I did not add). Use of coconut oil is optional.
Use of chilly more /less is optional. Adding methi seeds and grated ginger, while pumpkin cooking helps to reduce the gas quantity in pumpkin.
Time : 20 Minutes 
Serves : 3 to 4 .

Brinjal (Mattina Gulla) Spicy Dosa.

Brinjal Spicy dosa is one of the traditional side dish from Udupianys/South Canara, which we enjoy thoroughly eating along with plain rice and fresh coconut oil.

The special type of brinjal/Egg plant/badanekai/Kattari Kai is used for this Brinjal Spicy Dosa. The spice lovers can have them for breakfast too.
The special variety of Brinjal is called " Mattina Gulla". Mattu is a place near to Udupi in Karnataka. This Brinjal ( Mattina Gulla), stands for No. 1 in the taste and the texture. It is cooked faster.(It should be fresh and tender).
Brinjal Spicy Dosa is one of the traditional dish from |South Canara/Dakshina Kannada/Udupi
No Onion or No Garlic is used in this "Brinjal (Mattina Gulla) Spicy Dosa".
I have used Patrode batter (Very special dish prepared using colocasia leaves), brinjal and coconut oil.
Let us see the recipe Now:

Things Needed :

Brinjal : 1 to 2
Coconut Oil : 3 to 4 Tablespoons
Raw Rice : 1 Cup (250 Grams)
Tamarind :  Gooseberry size of tamarind.
Jaggery : 2 Tablespoons
Coriander seeds : 2 to 3 Tablespoons
Jeera / Cumin Seeds : 1 Teaspoon
Turmeric Powder : A pinch
Red chilly : 5 to 6 (Byadagi)
Coconut : 2 to 3 Tablespoons
Salt : As required

Method :

1. Wash and soak raw rice for 2 hours.
2. Grate coconut and soak tamarind in hot water for 5 minutes. Squeeze out the pulp and keep the pulp aside.
3. Now grind grated coconut, coriander seeds, jeera, red chilly and tamarind pulp till paste.
4. Add soaked rice ( drain all the water and then add) and grind it with required water.
5. Add only required water to grind. Add jaggery,  salt and turmeric powder.
6. Grind it for a minute and remove it from mixi  jar to a big bowl.

7. Wash and cut brinjals into thin slices in a circle form. (like potato chips).

8. Wash the pieces nicely and put it in  a bowl of water for 5 minutes.
9. Remove the pieces from the bowl and arrange it on the plate.
10.Keep a pan on the fire and heat. Sprinkle oil on the tava/pan,
 11. Dip a piece of brinjal in patrode batter and see batter is covered around the brinjal slice.
12. Place it on the tava. Arrange brinjal (dipped in patrode batter) in a circle shape around the pan.
13.Cover and cook brinjal dose on medium and low flame. Cook for 1 to 2 minutes and turn the other side and cook.

14. Brinjal dosa is ready to serve. Serve with a butter on the top of Brinjal Spicy Dosa.

15. Repeat the same with remaining batter and brinjal pieces

Note : 

The batter should be bit thicker than dosa batter. Adding more/less spices is optional.
You can also dry roast and they add it while grinding. Reduce the flame while you arrange the gulla pieces on the tava. Cook on low and medium high flame while cooking the dosa. You can use any variety of brinjal to prepare this Brinjal Spicy Dosa.( Use the round shaped brinjal). Use only required water while grinding. Add little rice powder if the batter turns watery. (Taste differ).
Time : 2 Hours for soaking, 10 minutes for grinding, Preparation \; 20 Minutes.

Brinjal Curry (ಮಟ್ಟಿನ ಗುಳ್ಳ ಹುಳಿ)

 Traditional way of cooking Brinjal Curry. Gulla (in Kannada language - Karnataka) means Brinjal or Egg plant.
Mattina Gulla or A special variety of Brinjal curry is a gravy dish and one of the side dish. Mattina Gulla is a special variety of Brinjal grown near a particular place called " Mattu" near Udupi Karnataka. This variety of brinjal is available in certain months of the year. It is some thing different from the normal brinjal, cooks out fast and it has got its own taste. Different types of dishes are prepared using these brinjals.

Ready to Serve  Brinjal Curry

Lets see some benefits of having brinjals in our diet.
Brinjals are known as the king of vegetables. It is very good for weight loss because they contain very low calories. They are full of fiber. Brinjals help to control blood pressure diabetic and blood sugar.They contain good amount of antioxidant properties.They help to lower the cholesterol level. They are rich in fiber, potassium, vitamin C and vitamin B-6.

This curry has sweet and sour taste. I used jaggery, coconut, spices and tamarind. Little fried urid dal is used for thickening the curry. The fresh coconut oil is added at the last stage. Since we are from South Canara ( Udupi - Mangalore side) , we love the aroma of coconut oil. I fried the spices with little (1/2 Teaspoon) Safola green corn oil and at the last step added 1 table spoon of coconut oil. It not only adds to the taste fresh oil is good for health. (Not too much of course). Brinjal curry goes well with almost all main dishes. It is one of the yummy dish mixes well with plain rice, idli, dosa, chapatis, roti, poori and rotti and other main dishes as I said earlier.
No Onion or No garlic Recipe 

Things Needed :

1) To Cook 
Brinjals : 2
Jaggery : 2 Tablespoons
Green Chilly : 1
Salt : to taste
Turmeric Powder : a pinch

2) The spice used for frying and grinding
Red chilly : Byadagi (or any) : 4 to 6
Urid Dal : 1 Teaspoon
Coriander Seeds : 1 Tablespoon

Ingh : a pinch
Tamarind : One marble size
Coconut : 3 to 4 Tablespoons

3) For seasoning :
Methi seeds( Fenugrik seeds) : 1/4 Teaspoon

Mustard seeds : 1/2 Teaspoon
Curry leaves : 5 to 6
 Adding at the last step :
Coriander leaves : 1 Tablespoon

Coconut oil or Ghee : 1 Tablespoon

Method :

1. Wash and cut brinjals into big pieces and put in a big bowl of water for at least 10 minutes.

2. Wash and cut coriander leaves and keep it aside.
3. Grate fresh coconut and keep it aside.
4. Keep a small pan and put a drop of oil and fry urid dal till red. Add coriander seeds, red chilly, little ingh. (Fry for 1 to 2 minutes).

5.Let it cool. Grind this fried mixture with coconut and tamarind till paste. (Use little water while grinding).
6. Remove from the mixi jar and keep it aside.

7. Keep a pan on the fire and heat. Add 1 tea spoon of oil , mustard seeds and methi seeds. Let mustard seeds splutter.
8. Add ingh and curry leaves. Squeeze out the water from cut brinjal pieces and add this to a splutter mixture.

9. Stir slowly and add turmeric powder. Add a cup of water and let it cook for 2 to 3 minutes.

10. Add salt and jaggery once the brinjal is half cooked. (just after 1 minute).

11. Now add ground masala and cook for another 2 minutes. (Let all the spice mixture mix it well. Stir in between)

12. Once it is done add coriander leaves and put the ready brinjal curry to a serving bowl. Add a table spoon of fresh coconut oil or a tea spoon of fresh ghee.

Note : 

You can add 1 teaspoon of soaked raw rice instead of urid dal(used it while frying the spices). Adding onions and garlic is purely optional. Adding a green chilly gives good aroma. You can add little garam masala if you are using this curry to chapatis or pooris
You can also add any dal to this curry. (Toor or Moong dal but the taste differ). I have not added. If you use dal reduce coconut quantity, You can prepare any type of brinjals. But the round green brinjals taste better. Using coconut oil is optional. Do not use the old coconut oil. The curry smells bad and you may not be able to eat the food. (Make sure the oil is fresh). We use freshly bought coconut oil from our village. You can use a teaspoon of ghee instead of coconut oil. I used Safola green for seasoning and frying the spice.
Time : 10 minutes.
Serves :  3 to 4

Cow Peas-Ash Gourd Curry

Cow Peas and Ash gourd (white pumpkin) curry is a gravy dish and  it is one of the traditional dish
The combination of cow pea and Ash Gourd goes well and thick curry can be one of the side dish. It goes well with idli , dosa, plain rice, raagi or akki rotti, even wheat rotti, chapatis and pulkas. Just give a try and you will love the taste.

Lets see some benefits of having Cow peas and Ash gourd in our diet.
Cow pea subordinates cholesterol level. They contain good level of proteins and  dietary fibers. They are rich in anti-oxidants. They are good option for weight loss.They do not contain cholesterol. They contain soluble fiber and it is good for people who suffer from diabetes.They are low in fat and calories. They also help and safe gourd from numerous health problems like cardiovascular disease, diabetes and depressive disorders.
Ash gourd is known for its medicinal values and healing power. They are low in calories. It is good for diabetic people. It has a cooling content and it helps to secretion and disposal of urine. It contain good amount of anti oxidant values. It is a good remedy for people who suffer from constipation. It is good for peptic ulcer and ash gourd seeds are used for treating in ejecting tape worms and other intestinal worms. Ash gourd juice is used to treat acidity and common cold. Ash gourd is used to treat epilepsy, lung diseases, urine retention and cough. Ash gourd juice is used for treating mouth cancer, protecting teeth and gums and bleeding gums.

No Onion or garlic is used in this curry. 

Ingredients :

Ash Gourd (White Pumpkin) pieces : 1 Big bowl.
Toor dal : 1/4 Cup
Red Cow Pea : 1/2 Cup
Coconut : 1 Cup  ( or 4 table spoons full )
Rasam Powder : 2 Table spoons
Jeera : 1/2 Table spoon
Methi seeds : 1/4 Tea spoon
Salt : to taste
Tamarind pulp or lemon : 1 Table spoon
Ingh : a pinch
Coconut Oil : 2 Tea spoons
Curry leaves : 6 to 8 leaves
Turmeric powder : a pinch

Method :

1. Wash and cook toor dal and red cow pea in a pressure cooker for 6 to 8 minutes and leave it for cooling.

2. Wash and remove the outer  layer of Ash gourd (boodu kumbala kai). Cut in to small pieces.

3. Keep a big pan and put a cup of water and boil. Add cut Ash gourd pieces and cook until it is soft. (5 to 6 minutes)

4. Grate coconut and grind it with little water till paste.
5. Now add cooked dal and cow peas to cooked Ash gourd pieces. Add salt. Add tamarind pulp. Add pinch of turmeric powder.

6. Mix it well. Add 1/4 spoon of methi seeds to the boiling curry.

7. Add ground coconut and rasam powder. Mix it well and let it boil for 2 minutes. Shift the curry to a serving bowl.
8. Add jeera - curry leaves, ingh splutter done with coconut oil to the curry and serve with main dish you prepared.

Note :

You can cook cow pea directly or soak in water for over night. ( I cooked directly here).
You can use any brand of rasam powder or home made rasam powder. I have added Mayya's Rasam Powder. You can also add onions and garlic to the curry. (optional). You can use any brand or type of cooking oil instead of coconut oil. Adding one or two green chilly to the curry while boiling adds to the aroma. Just slit green chilly and add it. You can also add jaggery or sugar. I have not added.
You can also prepare this curry with Mangalore Southekai. (Curry Cucumber or bannada southekai).

Time : 30 minutes 
Serves : 3 to 4 
Tip : Adding Raw Methi seeds reduces the cholesterol in the intake of food. 
Preparing home made Rasam powder :
Dry roast 1/4 tea spoon of methi seeds, 2 table spoons of coriander seeds, 6 to 8 red chilly (using byadgi is better), ingh and put off the gas or remove the pan from the fire. Add jeera and mix it well. Add curry leaves. When it cools dry grind to powder form and your fresh Rasam powder is ready to use. (one time use). You can also use a tea spoon of oil to fry all these ingredients. (optional).

Apple Haalubai (Apple Rice Cake).

Apple Halubai / Apple Rice Cake 

Haalubai is a sweet dish, Haalu bai is prepared using coconut, raw rice, jaggery, cardamom and ghee. It is one of the traditional dish done during Nagara Panchami festival. Rice is soaked and ground along with coconut and added jaggery and cardamom. This ground dough is stirred on the low flame till it is cooked. Adding ghee at the end and normally spread the cooked dough on the banana leaf. The spread Haalubai is cut when it is cooled according to their wish either diamond or square. Served with the ghee on the top of halubai is very tasty to eat.
Lets see Some benefits of eating Jaggery and  Apples in our daily diet.
Eating jaggery, include the ability to cleanse our body, act as a digestive agent, sweeten our food in a healthy manner and provide good amount of minerals.
Apples deserve to be called " nutritional power houses".  They contain Vitamin C which are natural antioxidants. They help the body's resistance against infectious agents. Apples contain  B- complex vitaminsand these vitamins help us in maintaining red blood cells and the nervous system in good health. It contain dietary fiber.. Eating apples help to reduce the risk of diabetes. Lower the levels of bad cholesterol.
Here in this recipe. I have added, grated Apple and tried it. Adding apple taste good. This Apple Haalubai is one of the recipe appeared in Vijaya Next. I am sure each and every one will love this dish "Apple Haalubai".

Things needed :

Raw Rice : 1 Cup
Coconut : 1/2 Cup
Jaggery : 1/2 Cup
Apple : 1 (Red )
Cardamom : 4 to 5 pods
Ghee : 2 to 3 Table spoons.
Water : required
Salt : a little

Method :

1. Wash and soak Raw rice for 2 to 3 hours.

2. Grate coconut and remove the cardamom seeds from the pods.

3. Grind coconut, cardamom and soaked rice nicely till fine texture.

4. Remove the ground dough from the mixi (liquidizer ) to a big bowl or pan.
5. Add a pinch of salt and jaggery to the dough. Add required water. ( The dough consistency should be like dosa dough or little more watery).
 6. Wash and grate apple and add it to the batter. Mix it nicely.

7. Keep the rice mixture on the fire. (low flame). Stir continuously till it is cooked. Add ghee in between.

8. When dough thickens and starts to leave the pan remove the dough and spread it on a banana leaf or ghee spread plates. Allow it to cool.

 9. Cut Halubai according to your desired shape.

10. Put a spoon of ghee on the top just before serving.

Note : 

You must stir until it is cooked properly. Adding more ghee will give a better taste. Adding more or less jaggery is also optional.
You can also add ripe banana instead of apples.
Time : 15 to 20 minutes. (Soaking time extra).
Serves : 5 to 6.