Showing posts with label Urid Dal. Show all posts
Showing posts with label Urid Dal. Show all posts

Saturday, June 9, 2018

Ondelaga /Gotu Kola / leaves Chutney

We South Indians like chutneys. Chutney goes well with all the main dishes.

It is one of the healthy habit to eat chutney with lunch /breakfast or snacks. Chutney is prepared using coconut/dals, vegetables etc. Here is a healthy chutney prepared using Ondelaga.
Ondelaga /Gotukola is also known as Brahmi leaves.
Ondelaga is called in different names in different language.
Botanical name for Ondelaga is Centella Asiatica and other names are Indian Pennywort and Asiatic Pennywort. In Kannada these leaves are called as Ondelaga/ Uraga / Brahmi leaves.
In Telugu it is known as Saraswathi Akku, Tamil: Vallari Kirai, in Marati it is called as Karivan / Karivana. In Gujarathi is Khanda Brahmi , In Bengali it is known as Tulkudi adn in Hindi it is known as Bensag Brahmi.
Ondelaga leaves and benefits :
Ondelaga leaf is one of the medicinal herb which is also used in cooking. It is used as a memory enhancer. It contain antioxidants and regulates the blood sugar levels in diabetic people. Ondelaga has cooking property and it helps to keep the mind calm and free from anxiety. It also helps to sleep well. It is normally said that eating Ondelaga helps to improve our memory and good for children. The shape of the leaf is just like our cerebellum and it helps in controlling concentration and memory. Ondelaga leaf helps in rebuilding brain tissues by influencing the brain cells. It helps in building strong immunity in our body.
These Ondelaga Leaves are used in hair oil and is good for strong healthy hair.
Please note  do not consume these leaves in big quantity, it might cause headache, giddiness.
Let us see the recipe now :
Do not fry these leaves much in oil. So that the medicinal value in the leaf will retain its properties in them.
Ondelaga/Gotukola  leaves chutney goes well with all the main dish. Yummy taste with hot rice and a teaspoon of ghee, goes well with dosas and idli also.
It is simple and healthy and anyone can try this chutney. You do get these Ondelaga Leaves in most of the market.
Tip : Handful of Ondelaga leaves are more than enough to use for 1 time. Do not eat regularly.  Once in a week or twice a week will be ok.
These Ondelaga Leaves are from Our home. We have planted them in a small pot. They grow plenty within no time.
Lets see the recipe now :

Things Needed :

Ondelaga /Gotukola Leaves : 1 Handful
Urid dal : 1 Tablespoon
Red chilly : 4 to 5
Curry Leaves : 5 to 6
Ingh /Asafoetida : A little
Tamarind  : Small marble size
Fresh grated coconut : 1 Cup ( 1/2 of one small coconut)
Salt : As required
To Season/temper
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash and keep aside Ondelaga leaves and curry leaves.

2. Grate coconut and keep it aside.
 3. Keep a small pan on the fire and heat. Add oil. Let it get heated.
4. Add urid dal and fry till they turn golden brown. Remove fried urid dal to a plate.
5. Add red chilly and fry nicely. Let it get crunchy. Add ingh and curry leaves. Put off the fire.
6. Add grated coconut, ondelaga leaves and mix it well. Let it cool.

7. Now grind all the ingredients required salt, tamarind and required water til it turns your desired consistency.
8. Remove from the mixi jar and put it in a serving bowl. Add tempered mustard and curry leaves.

9. Serve with the main dish of your choice.

10.We had Ondelaga /Gotukola Leaves chutney with Hot plain rice with ghee. NO need to say it was Yummmmmmmy..

Note:

There are two varieties of Ondelaga Leaves.
Type 1 : The leaf is small and thin. You can use the stem also in this type of leaf.

Type : 2 : The leaf is thick, darker than the local variety. It is hybrid leaf. Remove the stem and then use it. The stem is bit hard and it does not grind into paste. I have used these Ondelaga leaves from our garden
Ondelaga leaves are also known as brahmi leaves. It is always better not to cook this leaves. You can also use these leaves like coriander leaves, putting it on the top. Cut into very thin pieces. I have seen in Cambodia ppl use this leaves even on the top of Pizza. ( As they are one or two whole leaves kept on the top of Pizza while serving). Use of more chilly is optional. Use of byadagi chilli is optional.You can use guntoor chilly also. ( The one who likes it very spicy). .
Time : 15 Minutes 
Serves : 2 to 3. 

Thursday, May 31, 2018

Urid dal & Saame /Little Millet Guli Appa

Preparing food for the family is really a big task. I think most of us do agree with it. In such time I just think some thing which is going to be healthy, quick, easy and delicious. Here is such one dish that you can prepare it easily without much hassle and healthy of course. Just try this Urid & Same Guli Appa/ Paddu/Gunthponglu or mini bondas.( It taste similar to Bondas.

I have used Urid dal as main and little Saame/Little Millet, pepper pods, jeera, green chilly and handful of coriander leaves. 
Let us see some benefits of using " Black Pepper Pods " in our diet. 
Black pepper is widely traded in the world since ancient times. It is known as pepper corn and it contain antibacterial properties. It is used for preserving food and it does contain anti-inflammatory agent. Black pepper is known as king of spices and it has loads of health benefits. It adds flavour to the dish we prepare. It helps to reduce weight, improve digestion and relieve cold and cough, boost energy and metabolism. It is used for treating skin problems. Black pepper is rich source of minerals like manganese, copper, magnesium, calcium, phosphorus, iron, potassium and vitamins like Vitamin C, Vitamin K, and Vitamin B 6. It has high content of dietary fiber and good amount of protein and carbohydrates.
Let us see the recipe Now :

Ingredients :

Urid dal : 1 Cup
Little Millet/Same Millet : 1/4 Cup
Green Chilly : 1
Black Pepper Pods : 6 to 8
Cumin Seeds / Jeera : 1/2 Teaspoon
Coriander leaves :  1/2 Bundle /5 to 6 Tablespoons
Ginger : 1 Inch/ 1 Tablespoon (Grated)
Salt : As required
Ingh/Asafoetida : A little
Gulp Appa Pan and oil or ghee to cook Guli Appa.



Method :

1. Wash and soak urid dal for 1 to 2 hours. Wash and soak little millet separately for 2 hours.
2. Wash green chilly, coriander leaves and handful of curry leaves.
3. Now grind urid dal with jeera and black pepper pods with required water. Add curry leaves, green chilly, grated ginger and coriander leaves. Grind it for a few minutes. Remove the fine batter to a big bowl.

4. Add little millet/Saame and grind it. It should be rava/ semolina consistency.
5. Remove from the mixi jar and add it to urid dal batter. Add sal and ingh. Mix it well.


6. Keep guli appa pan on the fire . Add little oil to each mould and let it get heated.
7. Put the ready batter to each guli/deeper place in a pan.
8. Sprinkle some oil to each guli. Cover and cook for 2 minutes on low and medium flame.
9. Turn the other side and cook for a minute.


10. Guli appa is ready to serve. Add little ghee on guli appa just before serving.
11. Repeat the same with remaining batter.


12. We had this Urid dal and Saame Guli Appa with sambar and jaggery.

Note :

No need to soak for a longer time. No need of fermentation of the batter. Do not grind  the dough very watery. It might spoil the taste and it will not be removed easily from the pan. Adding ghee or butter while cooking Guli Appa is optional. I did added the coriander leaves while grinding and it turned as fine paste along with urid dal batter.Use of oil/ghee is optional while cooking Guli
Appa. Do not add more saame/little millet. Guli appa will be very hard.
Time : Urid dal soaking 2 Hours + Grinding 5 to 10 minutes + preparing Guli Appa 10 Minutes.
Serves : 3 to 4.

Friday, May 11, 2018

Wild Mango Spicy Curry /ಕಾಟು ಮಾವಿನಹಣ್ಣಿನ ಮೆಣಸುಕಾಯಿ


Ready to serve Wild Mango Spicy Curry/ಕಾಟು ಮಾವಿನ ಹಣ್ಣಿನ ಮೇಣಸುಕಾಯಿ

Wild mangoes are sweet and tangy. We have a this mango tree in our Birthimane near Udupi. We do love to eat this fruit, though it is bit tangy. Whenever I visit our home here during mango season I make a point to bring these mango fruits to prepare dishes like mango curry, jam, gojju, saasive etc.
This time I just wanted to try one of Udupi Special - Mango Menasukai/Mango curry.
Normally Menasukaayi is prepared using fresh coconut. It is full of spice and taste savoury, sweet and hot. Lots of spices are used  and the long procedure too.
I have used fresh roasted spices, mango pulp, jaggery and salt. Coconut is not added so that Mango curry can be kept for many days.
Wild Mango Spicy goes well with dosas, idli, kadubu, rotti, chapati, roti and plain rice. It is good to have with curd rice.
Let us see the recipe Now:

Ingredients :

Wild Mango Fruits : 10 to 15 ( Wild mangoes are normally small in size ).
Jaggery : 1/4 Kg.
Salt : As required.

Spices to roast :
Dry chilly /Byadagi : 10 to 15
Channa Dal / Kadale bele : 1 Tablespoon
Urid dal/Uddina bele : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Coriander seeds : 3 to 4 Tablespoons. (One handful)
Jeera/Cumin seeds : 1 Teaspoon
Sesame seeds : 2 Tablespoons
Ingh/Asafoetida : 1/4 Teaspoon
Curry Leaves : One handful

Seasoning:
Coconut oil : 2 to 3 Tablespoons
Mustard seeds : 1 Tablespoon
Ingh/Asafoetida : A little
Curry Leaves : 8 to 10

Method : 

1. Wash and wipe out the moisture of mango fruits. Let it be aside for 10 minutes. ( Wipe out the complete moisture).

2. Now cut mangoes and squeeze out pulp. Put the mango peel in a glass of water and squeeze out the pulp from peels and seeds.
3. Put all the mango pulp in a big bowl and keep it on the fire. Add jaggery and mix it nicely and let it boil. Let it get thick. Add salt.


4. Dry roast methi seeds, sesame seeds, channa dal, urid dal, red chilly/byadagi chilly, coriander seeds ,jeera and  curry leaves one by one. ( Dry roast on low flame till they turn golden brown). Let it cool.
5. Powder all the ingredients once it get cooled.

6. Add little turmeric powder and let the pulp turn bit thick.
7. Add ground spice powder and stir it well. Let it cook and turn thick consistency.


8. Keep a small pan on the fire and put coconut oil and mustard seeds. Let it splutter.
9. Add curry leaves and ingh /Asafoetida and put this seasoning to the cooked mango spicy curry.


10. Shift it to the serving dish and let it cool. Put it in a airtight bottle or any other container and use it whenever you want.

Note :

It should be cooked to thick consistency. No need to add coconut to it. If coconut is added it might get spoiled. Keep the Wild mango fruit spicy curry in a fridge. ( Shelf life at least 2 months). Adding any cooking oil is optional.  Adding garlic is optional. This is one of the traditional dish of Udupi/Malenaadu. Fresh roasted spices adds to the taste.
Time : 40 Minutes
Serves : 1 Big or 2  Small bottles. 
Shelf life : At least 2 months if kept in the fridge. 

Friday, March 16, 2018

Quick Urid Dal Guli Appa /Paddu

Guli appa/ Paddu/ Guntpongalu/ Kuli appa is one of the traditional dish done in South India. It can be spicy or sweet. There are varieties of Guli appa and each one has its own taste.


This time I have prepared Urid  Guli appa which can be done with out fermenting.
Urid guli appa is good to have for breakfast, as evening snack or it goes well with coffee/tea.
Urid dal is full of protein and vegetarian get good protein by using urid dal.


Let us see some benefits of eating Urid dal in our diet.
Urid dal is filled with proteins. It is good for digestion. It has a good source of anti-inflammatory properties. It is also good for nerves disorders. Urid dal helps to lower the cholesterol levels and boost our health. They are rich in minerals and vitamins. It has calcium, potassium, iron, magnesium copper, manganese etc. It is good for hypertension since it helps to balance sodium and potassium level in our body. It helps to balance the high blood pressure. Urid dal is good for strengthening our nervous system.
This Guli appa  batter can be used for preparing Urid bonda/Fried fritters/ Urid Vada.
No Onion OR No Garlic is used in thi sQuick Urid Dal Guli Appa /Paddu.
I love to prepare Guli Appa since it takes less oil and it is  healthy .
Let us see the recipe now :

Things Needed :

Urid whole : 1  Cup
Rice Powder : 1 Table Spoon
Curry leaves : Handful
Coriander leaves : 2 to 3 Tablespoons
Ginger : Grated : An inch
Green chilly : 2
Ingh /Asafoetida : A little
Salt : As required
Pepper Pods : 2 to 3
Cooking Oil : 3 to 4 Tablespoons


Method :

1. Wash and soak urid dal for 2 to 3 hours and grind it with required water. Add 2 to 3 pods of pepper while grinding.

2. Wash and cut green chilly , coriander leaves and curry leaves.
3. Wash and remove the outer layer of ginger and grate it. Keep it aside.
4. Now take a big bowl and add ground urid dal. Add rice flour, salt.


5. Add coriander leaves, curry leaves, cut chilly, ingh and grated ginger.
6. Mix all the ingredients nicely.

7. Keep a guli appa pan on the fire and heat. Sprinkle oil on the top.
8. Mix the ready batter nicely and put the batter to each Guli. (The down part).

9. Sprinkle oil on the top and cover. Cook for 1 to 2 minutes in low and medium flame.
10. Turn the other side and cook for a minute. Remove guli appa from the pan.


11. Serve  hot guli appa with little ghee and the choice of your side dish.

12. We had these yummy guli appa with coconut chutney.


Note :

No need to ferment this batter. It might turn too soft. You can add coconut pieces. I have not added.
You can add cut onions to the batter while mixing. It taste different. I have not added. It makes up good breakfast and snack. Adding more chilly is optional. No need to add any soda or eno . Adding rice flour turns guliappa crispy and tasty. You can also fry this  as bondas/fried fritters/ Uddina Vada.
Time : 30 Minutes to prepare  + 5 minutes to grind and soaking time 2 to 3 hours.
Serves :  2 to 3.