Mango - Ginger Chutney

Now the season of mangoes are started. You can get good raw mangoes in the market. Here I have tried This Udupi style Mango  Chutney which is spicy and definitely You will love it.

Kota a small town on the way to Kundapura near Brahmavar. The people here are well known for their typical rural kannada speaking. Kota Brahmins are famous for spicy food.
The very famous MT.R and Maiyas group of hotel owners in Bangalore are from Kota and they do serve yummy, healthy food to the public.
I said all these about Kota and Kota brahmin, their spicy food because I have prepared Mango Chutney in the same traditional way.

Coming back to the subject of Mangoes or any vegetable in that matter, using the seasonal fruits and vegetables are very good habit and they are filled with natural nutritious properties in them.
I have used Raw Mango, very little dry ginger and byadagi chilly fried in coconut oil.
Use of coconut oil is very good for health. It keeps your body and mind safe.
In this chutney we remove the outer layer of raw mango and fry red chilly in coconut oil. (Only chilly).
Let us see the recipe now :

Ingredients :

Raw Mango : 1 Small one
Byadagi chilly : 5 to 6
Fresh grated coconut : 1 Cup
Ingh /Asafoetida : A little
Dry Ginger : 1/4 Tsp (Optional).
Salt : As required
Cooking Oil : 2 Tbs
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash and remove the outer layer of mango and cut them into small pieces.
2. Fry byadagi chilly in 1 tsp of coconut oil. Let it cool.

3. Grate or cut coconut into small pieces and  Grind it with mango pieces, fried chilly, salt, ginger and required water. (Chutney should be thick, so use limited water only).

4. Remove the chutney to a serving bowl.
5. Season with mustard seeds, ingh and curry leaves and add it to Mango - Ginger Chutney.

6. Serve it with hot rice and little ghee on top.

Note :

Fry chilly nicely on low flame. Adding more chilly is optional. Adding ginger is optional. Ginger adds to the taste and is healthy. Removing the outer layer is a must to get good taste of the chutney.
Use of coconut oil is optional.
Time : 10 Minutes.
Serves : 3 to 4 People.

Soft and Spongy Set Dosa

Dosa or Dose is one of the favourite food of many and even me.  Though we do prepare dosa regularly, we still long to eat dosa. Crispy or soft, crunchy or thick butter or ghee or plain Dosa is one of the favourite food for me. Here I have prepared Soft and spongy Set dosa and I am sure you all will definitely like it and do try this method.

It is simple and remember it has to fermented well to get the good texture.
I have used Urid dal, dosa rice (raw), Avalakki/poha and methi seeds.
Urid dal is loaded with fiber and protein. It is said idli or dosa is one of the best breakfast food that provides energy and one would stay healthy and strong.
Let us see the recipe now :

Ingredients :

Raw Rice : 2 Cups
Urid dal : 1/2 Cup
Methi /Fenugrik seeds : 1 Teaspoon
Avalakki/Poha/Aval : 2 to 3 handful. (Thick or thin)
Salt : As required

Method :

1. Wash and soak raw rice, methi seeds, urid dal together or separate for 3 to 4 hours.
2. Soak Avalakki separately in a bowl. Add warm water. (Do not add boiling water).
3. Grind it with required water and put it in a big bowl.
4. Add salt and mix it  well. Let it ferment well. (Over night).

5. Next morning mix the batter and keep it ready to prepare dosa.
6. Keep a pan on the fire and heat. Sprinkle some oil on top and clean it with a tissue.
7. Take a ladle of dosa batter and put it on the hot tava. (Let it be on l ow flame).

8. Sprinkle some oil on the top, cover and cook. (medium flame).

9. Turn the other side and cook for 30 seconds or little more.

10. Take it out and serve with your choice of side dishes.

11. Repeat the same and prepare set dosa.

12. Hot, soft and fluffy dosas are yummy to have.

Note :

I have used grinder to grind. If you are using mixi use little more urid. (one or two handful). Optional.
Use of ghee adds to the taste. While cooking add very little oil and then use ghee on the top.
While pouring the batter the pan should be very hot.Then reduce the heat.

Time : Soaking time : 3 to 4 hours + grinding time 15 to 20 minutes + fermentation : over night or 6 to 7 hours. Preparation and eating  Your choice.

Kesu /Colocasia Rava Rotti

Colocasia Rava Rotti is one of the side dish for lunch. Normally colocasia rotti is prepared using raw rice. I have used rava instead of rice and prepared this Rotti.

We from Udupi, normally use this rotti for lunch as one of the side dish. This colocasia rotti is eaten with coconut oil and the plain rice mixing together. The taste is lovely and you will surely enjoy the spicy taste.
Colocasia leaves are good for our body and it helps to protect our body from cold. The leaves are fiber rich.
Let us see the recipe Now :

Ingredients :

Medium Size Rava/Semolina : 1 Cup
Colocasia leaves : 8 to 10
Coconut : 1/2 Cup
Coriander seeds : 1 Tbs full
Jeera /Cumin Seeds : 1/2 Tsp
Tamarind : 1/2 Lemon size
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Turmeric Powder : A pinch
Jaggery : 1 Tbs
Cooking Oil : 2 to 3 Tablespoons

Method :

1. Wash and cut out the stick on the top of Colocasia leaves.

2. Cut the leaves into small.

3. Grate coconut and grind it with coriander seeds, tamarind, turmeric powder,  jeera and byadagi chilly. Use required water. At last put jaggery and grind it for 1 to 2 minutes.

4. Put 1 cup of Rava/Semolina in a big bowl. Add salt. Add ground mixture. Add cut colocasia leaves.
5. Mix all the ingredients nicely.

6. Keep a tava on fire and heat. Sprinkle some oil on the tava.

7. Spread a handful batter on hot tava like dosa. (Better use fingers to spread the batter on tava).
8. Add some oil on top and cook on medium and low flame.

9. Turn the other side and cook till it turns golden brown.
10. Take out from tava  and serve Kesu /Colocasia Rava Rotti .

Note :

Use of tamarind is a must. Adding more jaggery is optional.
Use of rice flour instead of rava is optional.
Time : 30 Minutes. 
Serves : 3 to 4 Thin Rotti.

Raw Mango Tambuli

Raw Mango Tambuli is one of the side dish. Tambuli is nothing but butter milk curry and is normally eaten at the beginning of the food during lunch. You can also use tambuli as drink.

It is healthy, soothing, digestive and yummy side dish. Here I have tried Raw Mango Tambuli and it suits to all age group. You can use it as drink or a side dish with rice.
I have used Raw Mango gratings, ghee fried jeera, pepper, little grated coconut and 1/2 cup of curd.
Let us see some benefits of Raw mango in our diet. 
Raw Mango helps to protect us from dehydration. It boost energy and good for heart. It has a rich source of nutrients. It has a good source of anti oxidant properties. Good for digestion. It is good for eye health. It is rich in Vitamin A, Vitamin E, Vitamin B6, Vitamin K and Vitamin C. It contain soluble fiber and good for people who suffer from constipation. It has minerals like Iron, copper, potassium and magnesium.
Let us see the recipe now :

Ingredients :

To Fry :
Ghee : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 1/2 Teaspoon
Green chilly : 1/2
Mango gratings : 2 to 3 Tablespoons
Ingh/Asafoetida :  A little
Curry leaves : 6 to 8
To Grind :
Coconut gratings : 2 to 3 Tablespoons
Fried Ingredients
Water : Very little (1/4 cup or little more).
To Add :
Salt : As required
Curd /butter milk : 1 Cup

Method :

1. Wash and grate mango and keep the gratings aside.

2. Grate coconut and keep it aside. Wash green chilly and curry leaves and keep it aside.
3. Keep a pan on the fire and heat.
4. Put ghee, jeera and pepper. Fry on low flame.
5. Add Green chilly and fry. Add grated raw mango and mix it well. Add curry leaves.

6. Put off the fire and add coconut. Let it cool.
7. Grind it with required water once it is cooled. Take out  the mixture to a bowl.

8. Add curd and required salt. Mix it nicely.

9. Add jeera seasoning done in 1/2 tsp of ghee and serve with other dishes.

10. Yummy, healthy, easy and seasonal Raw Mango Tambuli is ready to serve.

Note :
Do not use much ghee. Do not add more chilly. Tambuli should be mild and pepper pods adds mild spice to Tambuli. Add fresh coconut gratings to get Ghama Ghama Tambuli. Do not use dry coconut. It changes the flavour of the tambuli and the taste differ.
You can use butter milk instead of curd.
Time : 15 Minutes 
Serves : 2 to 3.

Udupi Saaru

Udupi food is very famous. People that too Brahmins from Udupi started hotels in different places and made good food for people and people enjoy the good food all over the world. I am proud that I come from Udupi and do have the interest in preparing healthy food. People can learn and enjoy the foodfollowing my blog. Here is such one recipe that which is very famous "UDUPI SAARU".

We do use fresh spices, fry the spices, powder it and then  use it for  one time.  Thats the secret of Our Udupi style. In some places they call it as rasam. Actually in Rasam there won't be any dall. The water is boiled, added tamarind, salt, pepper and jeera. So Saaru is very much different from Rasam.
Udupi Saaru will have toor dal in it. The fried spices like fenugrik seeds, coriander seeds, red byadagi chilly, ingh and jeera /cumin seeds is a must. Some time we do add ripe tomatoes and some time it is with out tomatoes. In temples it is normally with out tomatoes. The Temple saaru taste heavenly.
Let us see the recipe of Saaru Now :

Ingredients :

To Cook :
Toor Dal : 1 Small Cup
Tomato : 1 (big)
To Add :
Tamarind pulp : 2 Tablespoons
Ghee : 1 Teaspoon
Home Made Rasam Powder : 2 to 3 Teaspoons
Salt : As required
Turmeric powder : A pinch
Ingh /Asafoetida : A little
Coriander leaves : 2 to 3 Tablespoons
For Fresh Spices :
Methi Seeds/Fenugrik Seeds : 1/4 Teaspoon
Coriander Seeds : 3 Tablespoon (1Handful)
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : Very little
Curry leaves : 5 to 6

Method :

1. Wash and cook Toor dal.

2. Soak tamarind in hot water and squeeze out the pulp. Keep the pulp aside.

3. Wash and cut coriander leaves,curry leaves, tomato.
4. Keep a pan on the fire and add l tsp of coconut oil.
5. Add methi seeds and fry. Add coriander seeds and fry till they turn golden brown.

6. Add byadagi red chilly and fry. Put off the fire and add jeera and ingh.

7. Add curry leaves and leave it for cooling. Dry grind it once it is cooled.

8. Add toor dal to a big pan and mix the dal well by using a spatula or hand.
9. Add required water, salt, cut tomatoes, turmeric powder. Mix it well and cook for 2 to 3 minutes.

10. Add 3 teaspoons of dry ground fresh spice /rasam powder and mix it nicely. Boil it for 3 to 4 minutes.

11. Shift the rasam to a serving bowl. Add mustard seasoning and cut coriander leaves.

12. Add a teaspoon of ghee and serve with plain rice.

Note :

Toor dal should be cooked into soft texture. It helps to mix dal with water nicely. (Smash the dal nicely before adding water. 2 to 3 cups of water should be added. Rasam should not be water or thick either. Adding ingh helps to add the aroma and good for digesting. Fresh fried rasam powder adds to the taste.
Time : 30 Minutes. 

Serves : 3 to 4 .