Udupi Style Lady's Finger Curry /ಬೆಂಡೆಕಾಯಿ ಹುಳಿ

Lady finger/Bendekai /bendi is one of the wonderful vegetable that most of us like to eat. It has got loads of nutrients and medicinal values. This Lady Finger Curry is one of the traditional dish that prepared regularly in Udupi homes. These Bendekai/Lady's finger is brought all the way from Udupi.

Recently I had been to Udupi/Udyavara for my aunt's one year rituals. The time one year has already passed but she is in our heart  and will remain as such sweet memory.
Udupi  car street was full of life because of Shri Krishna Janmastami/Gokulastami festival and the whole Udupi is lightened up. People were busy buying the things they want for the next day festival. Loads and loads of vegetables and fruits, flowers all over around car street. We had been for lunch in Bhojana Shale as Saturday lunch is so auspicious. God bless one and all. While coming back to Udyava/sister's house, we got this Ooru Bendekai/Lady's finger grown around Udupi and Mangalore.
I have used Bendekai, tamarind, jaggery and some simple spices.
This is one of the traditional dish from Udupi.
No Onion OR Garlic is used in this Lady's Finger Curry.
Let us see the recipe now :

Ingredients :

To Cook :
Lady's Finger /Bendekai : 5 to 6
Tamarind pulp : 2 Tablespoons
Jaggery : 1 Teaspoon
Salt : As required
Turmeric powder : A pinch
Green chilly : 1
To Grind :
Coriander seeds : 2 Tablespoons
Jeera/ Cumin seeds : 1/2 Teaspoon
Red byadagi chilly : 4 to 5
To Season :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 6 to 8

Method : 

1. Soak marble size of tamarind in warm water and squeeze out the pulp. Keep the pulp aside.
2. Wash and clean the bendekai/Lady's finger and just wipe out the moisture from each lady's finger.
3. Cut lady's finger into small pieces ( an inch ) and keep it aside.

4. Put tamarind pulp in a pan and keep it on the fire.
5. Add salt, turmeric powder and a small piece of jaggery. Let it boil nicely.

6. Keep another pan on the fire, add mustard seeds and let mustard seeds splutter.
7. Add curry leaves and fry for 2 to 3 seconds.
8. Add lady's finger now and fry on low flame for 4 to 5 minutes on medium and low flame.

9. Now add this fried lady's finger pieces to tamarind water. Cook for 5 to 6 minutes.
10. Let Lady's finger turn slightly fried.

11. Grate coconut and grind it with raw coriander seeds, cumin seeds and red byadagi chilly.
12. Add required water and grind till paste. Remove the coconut mixture from the mixi jar.

13. Now add ground coconut mixture to cooked lady's finger and mix it well. Add slit green chilly.

 14. Add required water and mix it well. Let it boil on medium flame. Add salt if required.
Stir in between so that it does not get burnt at bottom.

  15. Shift Lady's finger curry to a serving dish and add cut coriander leaves.
16. Serve with the main dish you have prepared.

 Note : 

Do not cut lady's finger when they have moisture on them. Wash it nicely and then clean it with a clean dry towel.
Fry lady's finger pieces nicely in little oil and then add / prepare curry of your choice.
Boil tamarind water with salt and turmeric and then add lady's finger pieces and then cook, so that you will not get sticky substance or your curry will not turn as sticky content.
Adding handful of cooked toor dal helps the curry to bind with coconut mixture or use little more coconut to get the thick curry. I have used a handful of cooked dal to this curry.
Adding more /less chilly is optional.
Adding jaggery to the curry is optional. It helps to avoid gas formation in the curry.
Do not roast or fry the spices. This is raw spice curry and easy to prepare.
Time.: 30 Minutes.
Serves : 3 to 4.

Pumpkin Acchar /Pickle flavoured Curry

Pumpkin /Sihi kumbala kai is a healthy vegetable which can be kept for a long time. I have prepared this curry with little mustard along with sambar powder. It is called as Pumpkin Achar Curry because the spices gives out slightly pickle taste.

Our home in Brahmavar/Near Udupi used to have at least 3 to 4 pumpkins and that pumpkins were used to store for the rainy days in olden days. I am calling those days as olden days since my father in law used to grow pumpkins, ash gourd and mangalore cucumber in the field and the grown vegetables are to be stored in Padasale/Pooja room. These vegetables are used in rainy seasons because during the rainy days normally you would not get much vegetables. The days are gone and now is all dream that we have seen.
Let us see some benefits of eating pumpkin in our diet.
Pumpkin is low in saturated fat and low in cholesterol. It is also low in sodium. It has a good source of Vitamin E, Vitamin B6, Vitamin A and Vitamin C. It is filled with  Folate, Iron, Magnesium, Potassium, Copper and Phosphorus. It has a good source of dietary fiber. Pumpkin is good for people who suffer from blood pressure. It is rich in anti oxidants which helps in preventing damage to our eyes.
Pumpkin Acchar /Pickle flavoured Curry has no onion or no garlic in it. Do not add more mustard seeds, it might give out bitter and strong spice taste.
Let us see the recipe now :
Things needed :
To Cook :
Red Pumpkin : 1 Bowl. ( 1/4 part of one medium sized pumpkin)
To grind :
Coconut : 1 Cup ( 3 to 4 Tablespoons)
Mustard seeds : 1/4 Teaspoon
Jeera /Cumin seeds : 1/4 Teaspoon
Rasam / Sambar powder : 1 Tablespoon
To add :
Tamarind pulp : 1 Tablespoon
Salt : As required
Turmeric powder : A pinch
Coriander leaves : 1 Tablespoon
Seasoning :
Cooking oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A little
Curry leaves : 5 to 6 leaves

Method :

1. Wash and remove the hard part of pumpkin and cut them into small pieces.
2. Cook with little water till it turns soft. ( Do not over cook )

3. Grate coconut and grind it with rasam /sambar powder, jeera/cumin seeds and mustard seeds.
4. Add required water to grind and remove it from mixi jar.

5. Soak a marble size of tamarind in hot water and squeeze out the pulp from it. Keep the pulp aside.
6. Keep a pan on the fire and put cooked pumpkin pieces. Add salt, tamarind pulp and turmeric powder to it.

7. Let it cook for 2 minutes. Add ground coconut mixture and mix it well. Let it cook for 2 to 3 minutes.
 

8. Shift the curry to a serving dish.

9. Keep small pan on the fire and heat. Add a teaspoon of oil, mustard seeds. Let mustard seeds splutter.
10. Add little ingh/ asafoetida and cut curry leaves. Put this seasoning to prepared pumpkin curry.
11. Mix it well and Add cut coriander leaves.
12. Serve with the main dish you have prepared.

 Note :

Do not over cook the pumpkin pieces. No need to add any garlic or onion to this curry. Do not use more oil to season.  Do not add much mustard seeds to grind because the food might give bitter taste.
Time : 20 Minutes.
Serves : 3 to 4.
Purely South Indian dish.

Simple Bottle Gourd /Sorekai Dry Palya

Bottle gourd/Sorekai/Doodi is one of the healthy vegetable and it available plenty all around the year.

I have done many recipes with Bottle gourd. Here is a simple,  yummy, easy dry curry which is very quick too. 

I have used simple spices and the bottle gourd. 

Let us see the recipe now : 

No Onion or No garlic is added to this Simple Bottle Gourd /Sorekai Dry Palya

Things Needed :

Sorekai / Bottle gourd pieces : 1 Bowl.

Red byadagi chilly : 2 

Jaggery : 1 Tablespoon
Coconut : 2 to 3 Tablespoons
Salt : As required
Coconut Oil : 1 Tablespoon
Mustard seeds /Sasive : 1/2 Teaspoon
Urid dal /Uddina bele : 1/2 Teaspoon
Curry leaves :  6 to 8
Coriander leaves : 1 Tablespoon ( Optional)

Method :

1. Wash and peel of the outer layer of bottle gourd./Sorekai.
2. Cut bottle gourd into very small pieces and cook with required water till soft.

3. Grate coconut and keep it aside. Wash coriander leaves and curry leaves and cut into small.
4. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
5. Cut red chilly into two to three pieces and put it the seasoning.
6. Let mustard splutter. Add curry leaves and mix it once.
7. Add cooked bottle gourd pieces and jaggery. Mix it well.

8. Add turmeric powder (a pinch) and required salt. Let jaggery melt and mix it with the pieces.
9. Let all the moisture disappear completely. Put off the fire and add grated coconut.
10. Mix it well and shift the ready dry palya .curry to a serving dish.

11. Add coriander leaves on the top.

12. Serve with the main dish you have prepared. We had this curry as one of the side dish with our lunch.

Note :

You need to cook bottle gourd pieces till soft to get good taste. (Do not over cook).
Adding jaggery is optional. We like to add little jaggery in some of the dishes in Udupi style of cooking. Adding green chilly instead of red chilly is optional. Taste differ. No need to add more oil. Do not cook the curry after adding fresh coconut. Adding coriander leaves is optional.
Time : 15 Minutes
Serves : 2 to 3 
Purely : Udupi Taste /Karnataka /India .

Kempu Harive /Amaranth leaves Saasive

Harive soppu/Amaranth Leaves are the healthy leaves which grows nicely all round the year. We do prepare different dishes using Harive Soppu. Here is one of the traditional dish from Udupi .
It is one of the  dish prepared even in Temples.
Temple Food :

I have used harive soppu, mustard seeds, tamarind and red chilly ( Byadagi chilly ) and coconut.
Mustard seeds help us to digest the food easily, keeps our body warm and take care of our health.
Kempu Harive/Amaranth leaves Sasive is one of the traditional dish of Udupi/Karnataka. It is one of the traditional dish prepared on festival or feast day in temples. 
The food prepared in temples do not have Onions or Garlic. It is easy, simple and quick. 
Let us see the recipe Now :

Ingredients :

To Cook :
Harive soppu/Amaranth Leaves : 1 Small bundle
To Grind :
Coconut : 1 Cup: Fresh and grated
Mustard seeds : 1/2 Teaspoon
Red chilly : 4 to 5
Ingh / Asafoetida : A pinch
Tamarind : A small marble size
To Season :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6
To Add :
Salt : As required
Turmeric Powder :

Method :

1. Wash and cut harive soppu/amaranth leaves and cut into small pieces.
2. Pressure cook with little water. ( 4 to 5 minutes).

3. Grate coconut and grind it with half teaspoon mustard seeds, byadagi chilly, small marble size tamarind and little ingh. Add required water to grind.

4. Keep a pan on the fire and add cooked harive soppu. Add turmeric powder. Add required salt and mix it well. Let it boil for 2 to 3 minutes.

5. Add ground coconut - mustard seeds mixture. Mix it well and cook for 2 to 3 minutes. Add required water if necessary.

6. Shift the ready Kempu Harive /amaranth leaves Sasive to a serving dish.
7. Add mustard seeds, ingh, curry leaves seasoning done in coconut oil.

8. Serve with the main dish you have prepared.

Note :

Hot plain rice is a good combination for this Kempu Harive Sasive. Sasive means mustard seeds.
Mustard seeds are good for digestion. It is full of fiber. Adding more chilly is optional. Use of little tamarind is advised. Use of 1/2 Teaspoon of moong dal or soaked raw rice while grinding coconut is advised. It mixes all the ingredients nicely.
Time : 20 Minutes
Serves : 3 to 4 .
Purely South Canara /Udupi Style / Indian Recipes.

Jeera - Pepper Huggi /Khara Pongal

Jeera - Pepper Huggi/Khara Pongal is one of the quick, healthy and easy Rice dish. It is one of the favourite dish of many South Indians.

I have used jeera/cumin seeds, green chilly, ingh/asafoetida as spices and moong dal and raw rice.

Let us see some benefits of eating Pepper Pods/Black Pepper in our diet.

Black Pepper is called as Kaali Mirch in hindi, nalla miriyalu - Telugu, Karumilaku - Tamil and Kari menasu in Kannada language. It is known as Kurumuluk in Malayalam.
Black pepper is known as king of spices. Black pepper is traded widely to other parts of the world,  even in ancient times.
Black pepper is used as spices and medicine.It is loaded with antibacterial and anti - inflammatory properties.Pepper helps in improving digestion, relieve cold and cough. It helps to boost metabolism. It helps in treating skin problems and weight loss. It is good for treating asthama, sinus, nasal congestion. Pepper pods helps to reduce memory impairment and cognitive malfunction. It is helps in treating Alzheimer patients and those who suffer from dementia. Very good for other age related problems. Black pepper benefits in easing gastric problems and peptic ulcers, since they are loaded with antioxidant and anti -inflammatory properties. It contain good amount of dietary fiber.
Black pepper is rich in minerals like manganese, copper, magnesium, calcium, phosphorus, iron, potassium and small amount of protein. It has good amount of  vitamins like Vitamin K, Vitamin B6.

No Onion or Garlic is used in this Jeera - Pepper Huggi/Khara Pongal. It is very easy to cook, it is simple, delicious and protein rich food.
Let us see the recipe.

Ingredients :

To Cook :
Raw rice : 1 Cup
Moong Dal : 1/2 Cup
 To Season :
Jeera/cumin seeds : 1/2 Teaspoon
Pepper Pods : 2 to 3
Ingh/ Asafoetida : A pinch
Green chilly : 2
Curry leaves : 6 to 8
Ghee : 1 Tablespoon
To dry roast :
Jeera /cumin seeds : 1/ 2 Teaspoon
Pepper pods : 5 to 6
To Add :
Pepper and jeera powder : 1/2 Teaspoon
Grated Coconut : 2 to 3 Tablespoons
Grated Ginger : 1 Teaspoon
Salt : As required
Water : 3 Cups of water.
Ghee : 1 Tablespoon
Cashew Nuts : 1 Tablespoon

Method :

1. Wash and cook raw rice and moong dal in a pressure cooker.

2. Grate coconut and keep it aside. Wash curry leaves and green chilly. Slit green chilly and keep it aside. Wash and remove the outer layer of ginger. ( An inch of ginger). Wash it again and grate it.
3. Keep a pan on the fire and dry roast pepper pods and jeera ( 2 minutes). Dry grind it and keep it aside.

4. Keep a big pan on the fire and heat. Add a tablespoon of ghee and put jeera, pepper pods and fry.
5. Add 3 to 4 pepper pods and 1/2 teaspoon of jeera. Fry them nicely for a few seconds and add green chilly.
6. Fry green chilly for a few seconds and add curry leaves. Add ingh.

7. Put cooked moong dal and rice mixture. Add required salt and ground jeera and pepper powder.
8. Add grated ginger. Mix all the ingredients slowly on very low flame. Let i t be on fire for 2 minutes.
9. Put off the gas. Add grated coconut.

10. Keep a small pan and put ghee. ( 1 tablespoon). Add cashews and fry nicely.
11. Add this fried cashews to ready Khara Pongal.
12. Serve with a cup of curd or coconut chutney with hot Jeera - Pepper Huggi/Khara Pongal.

Note :

Do not over cook rice. Adding more green chilly is optional. Adding more ghee is optional. It adds to the taste. Do not stir more . It might turn very soft.
Time : 30 Minutes
Serves : 4 to 5
Purely Karnataka Dish.