Avarekai - Palak Curry

Avarekai /Field Bean /Hyacinth Bean is a seasonal bean and is always a good habit to make use of seasonal vegetables and fruits. Here once again I have used Avarekai and prepared some yummy curry./Sambar/Thick curry.

In Karnataka most of the houses do use this Avarekai almost everyday during this Avarekai Season. So One more recipe of Avarekai is here. The Avaekai pods are very fresh and the curry which I made curry which turned Yummy. Avarekai - Palak  side dish and goes well with almost all the main dishes.
I have used fresh Avarekai, Palak, fresh coconut, fresh spices.

Things Needed :

Avarekai / Field Beans : 1 Big Cup
Palak Leaves / Spinach : Big Bundle
Methi Seeds /Fenugrik Seeds : 1/4 Teaspoon
Home made spice powder : 1 Tablespoon
Tamarind : Small marble size.
Coconut : 1 Cup
Salt : As Required
Turmeric powder : A little
Seasoning with Mustard seeds, coconut oil, ingh and curry leaves.

Method :

1. Remove the pods and wash it and keep it aside.

2. Clean and wash Palak Leaves and cut into small.
3. Pressure cook, 1/4 teaspoon of methi seeds,  Avarekai and Palak Leaves for 6 to 8 minutes.

4. Grate coconut and grind it with tamarind and home prepared spice powder.

5. Keep a pan on the fire and put cooked avaekai , palak mixture.
6. Add Salt, turmeric powder and little water. Let it boil for 2 minutes.

7. Add Ground coconut masala and mix it well. Boil for another 2 to 3 minutes.

8. Now shift Avarekai - Palak Curry to a serving dish.

9. Add mustard seeds, ingh and curry leaves seasoning to the curry and serve.

10. We had Avarekai - Palak Leaves Curry for lunch as one of the side dish.

Note :

You can use rasam powder instead of home made powder. Adding onion or garlic is optional. I have not added either onions or garlic. Use of any cooking oil is optional. Use of some vegetables adds to the energy and health. No need to add any dal to the curry.
Time : 30 Minutes. 
Serves : 3 to 4 

Home Made Spice Powder : For 1 time . 

Methi Seeds : 1/2 Teaspoon
Coriander Seeds : 1 Tablespoon
Channa dal : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Cinnamon : Very small piece
Red chilly /byadagi chilli :  5 to 6
Curry leaves : 5 to 6
Ingh/Asafoetida : A pinch
Dry roast one by one and dry grind it once it is cooled.

Urid dal - Rava - Avalakki Dosa.

Dosa ir Dose is one of the best breakfast or snack food for South Indians. Varieties of dosas are there and we do enjoy each variety of dosa.
Here is Urid dal - Rava - Avalakki dosa. Urid dal is full of protein and good for all age group.

I have used medium sized Semolina/Rava and Avalakki which helps the dosa to be soft and fluffy. Also it adds colour to dosa when the batter is fermented.
Urid dal dosa is good for all age group and it is diabetic friendly. Even the people who diet can enjoy eating this dosa.
You can prepare dosas as soon as you grind the batter. It is soft and taste good with urid dal aroma. But fermented dosa batter adds to the taste, colour and crispness to dosa.
Let us see the recipe now :

Ingredients :

Rava /Semolina : 2 1/2 Cups
Urid dal : 1/2 Cup
Thin Avalakki / Poha / Aval : 2 to 3 Handful/ Nearly 1/2 Cup
Salt : To Taste

Method : 

1. Wash and soak Urid dal for 2 to 3 hours.

2. Soak thin Avalakki separately.
3. Grind urid dal and avalakki together with required water.
4. Mix rava with required water and add it to urid dal and churn for 2 to 3 minutes.
5. Remove it from the mixi jar to a big bowl and add salt.

6. If you are preparing dosa with out fermenting the batter, Keep the batter aside for 10 minutes.

7. Keep tava on the fire and sprinkle some oil on the top.
8. Clean it with a clean tissue.
9. Take a ladle of dosa batter and spread it in circle shape. Keep the flame low while spreading the batter.
10.Put some oil on the top and let it cook on low and medium flame.
11. Turn the other side and cook for 10 to 20 seconds.

12. Dosa is ready to serve. Serve it with side dish you have prepared.

13. Repeat the same and prepare rest of the dosas.

14. You can also ferment the batter and prepare dosa and enjoy. 

Note :

Add only required water while grinding. If the batter turns watery add some more rava to the batter and mix it well. Fermenting the batter helps the dosa to be crispy. It adds colour to dosa. If you add rava to grind do not grind it for a long time. It does not taste good and it turns watery.
You can also add rava with out grinding it. ( Optional ). Grinding rava along with urid batter helps the rava to be mixing it well. I have used whole urid.
Time :
Without fermentation :
Soaking urid dal 3 to 4 hours and preparing dosa : 20 Minutes. Total 3 hours 20 minutes.

With Fermentation : Another 5 hours .

Coconut Guli Appa / Pan Dosa

Kaayi dosa/Banalu dosa /Pan dosa is one of the traditional dosa done in South Canara / Malenadu/ Udupi . This is fluffy, soft and yummy dosa. I have tried Guli Appa with the same batter.

South Canara people use lots of coconut in their cooking. It is may be because coconut is grown plenty in this region.
Let us see some benefits of eating Coconut.
Coconut is one of the healthy nut/fruit. It is loaded with lots of medicinal value also. Coconut is full of fiber. Coconut oil is the best oil to use for our cooking. Coconut oil is good for our hair and skin. Coconut provides energy and it helps in controlling our cholesterol level. It has good anti aging qualities. It is a good antibiotic properties. It is rich in anti inflammation properties. Coconut is rich in copper, iron, manganese, magnesium and calcium.
Let us see the recipe Now :
I have used raw rice, a little urid dal and moong dal, flattened rice and methi seeds. Some coonut is used and it adds to the aroma of the dosa.
Kayi Dosa is one of the special dish of Udupi /South Canara. We use coconut and it is called coconut dosa.

Things Needed :

Raw Rice : 2 Cups
Urid dal : 2 Tablespoons
Moong Dal : 1 Tablespoon
Fresh grated coconut : 1 Cup / 4 to 5 tablespoons
Avalakki /Aval /Poha /Flattened Rice : 3 Tablespoons
Methi Seeds /Fenugrik seeds : 1 Teaspoon
Salt : As required
Oil /Ghee : 3 to 4 Tablespoons
Guli Appa Pan

Method :

1. Wash and soak raw rice, moong dal, urid dal and methi seeds for 2 to 3 hours. Soak avalakki/flattened rice separately.

2. Grate coconut and keep it aside.

3. Drain water from soaked rice, methi seeds,  dals and grind it with coconut and flattened rrice/avalakki.

4. Add required water. ( Little by little ). Grind it nicely till paste. Remove the batter from mixi jar and put it in a big bowl. Add required salt and mix it well.  Keep it aside. Let it rest for overnight.
5. Let it ferment over night or 6 to 8 hours.

6. In the morning Mix the batter nicely and  get ready to prepare guli appa and pan prepared dosa.
7. Keep Guli appa pan on the fire. Let it get hot. Add little oil to each guli /deep.

8. Now take a small ladle and put the batter to each guli/ deeper part. Cook on medium and low flame.

9. Cook on both sides and remove it from the pan. Repeat the same and prepare remaining guli appa.

Note :

No need to add more avalakki/poha.  Do not add much water while grinding. It should be like idli batter. Adding coconut adds to the taste and softness of guli appa. You can prepare Banagalu/pan dosas./ Set dosas with the same batter. Use of ghee instead of oil is optional.
Time : Soaking time 3 Hours + Fermentation 5 to 6 hours and Guli appa preparation 30 Minutes.
Serves : As you Desired.
Pan dosa :
Use the same batter and prepare Pan dosas..These are known as Kayi/Coconut Dosa in South Canara/Udupi /My doddamma's house.

Crunchy Chakkuli

Chakkuli /Chakli/ Muruku is one of the favourite munching snack at any time of the day. I do love it . I also wants try varieties of chakkuli but not going beyond the tradition. I always think of what to do and how it might taste.

This Crunchy Chakkuli also from Traditional way but just made it bit easy. I have tried roasted and powdered urid dal and rice powder. Here I have pressure cooked Urid dal and then added to flour and made chakli dough.
When you are trying the recipe please do try in smaller quantity, so that even if it turns bad you do nt feel sad, or you can use your creativity and turn then as something else.
Let us see the recipe Now :

Things Needed :

Rice flour :  3 Cups
Boiled Urid Dal : 3/4 Cup
Roasted Chenna / Putani /Hurikadale : 1/2 Cup
Sesame Seeds : 1 Tablespoon
Red chilly powder : 1 Teaspoon
Jeera /Cumin Seeds : 1 Tablespoon
Salt : As required
Butter : 1 1/2 Tablespoons
Oil : To Fry : 2 Cups or little more
Mould and the plate

Method : 

1. Wash and pressure cook urid dal and leave it for cooling. Smash the cooked urid dal nicely.
2. Dry grind roasted chenna/hurikadale/putani and keep it aside.
3. Take a big bowl and add rice flour, powdered chenna, chilly powder, salt and butter.
4.  Add jeera/cumin seeds and sesame seeds. Mix all the ingredients nicely.

5. Add smashed urid dal and mix all the ingredients nicely once again.
6. Add water little by little and prepare the chakli dough. ( It should not be too loose or tight ).
6. Kneed the dough well and divide them in to small portions.

7. Wash chakli mould and insert chakli plate inside.

8. Take a portion of chakli dough and put it inside the mould.
9. Now you press the chakli mould on a plate and give a round shape to chakkuli.
10. Press and prepare chakkuli on a tray or plate.

11. Keep a pan on the fire and heat. Add oil and let it get hot.
12. Put these circle shaped chakkuli to hot oil and fry on both sides till they turn crisp. ( On medium flame).

13. Put the done chakkuli on a kitchen tissue so that extra oil can be absorbed by tissue.

14. Repeat the same and prepare the remaining chakkulis

15. Now chakkulis are ready to serve. Put them in a air tight box or bottle and store.

Note :

Cook dal with 1/2 cup of water. Let it cook nicely. Soft dal is easy to smash it. You can grind the dal instead of using the hand to smash.
You can also use more chilly powder to give chilly taste. Adding more butter turns chakkuli very soft and it might dissolve in oil while frying. So do not add more butter. Water use should be very little at time, just add enough water and prepare dough. If the dough turns very loose it might absorb more oil and chakkuli will not be proper. If the dough turns very thick, you may have to put your energy to press the mould to prepare chakkuli. Poori dough consistency will be perfect. Adding more oil to fry is an option. I use minimum oil to fry. Fine rice powder should be used.
Time : 30 to 35 Minutes.
30 to 40 Chakkulis can be made. ( According to size ).

Chakkuli and Ompudi Plates.

You can also prepare Ompudi /thin khara Sev with the same mix and using Khara Sev plate.

Ompudi - Plate