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.

Bottle Gourd - Cluster Beans Curry

Bottle gourd and Cluster Beans Curry is a side dish prepared using bottle gourd and cluster beans./Chavali kodu /kayi.

I have used bottle gourd, chavali kayi /cluster beans some fresh fried spices and coconut.
Cluster beans/chavali kayi or chavali kodu/gori kayi is a seasonal vegetable. It is one of the beans family vegetable that we use in curries, dry curries and even rice baat./baath/Rice dish.

Let us see some benefits of eating " Cluster Beans " in our diet.
Cluster Beans called as follows in different Indian Language.

Gori Kayi/ chavali kodu /chavali kodu in Kannada ( Karnataka),
Kothavara : Tamil,
Kothamara : Malayalam.
Govar : Gujarati,
Govari : Marati,
Guar ki Phalli : Hindi,
Goruchikkudu : Telugu.
Cluster beans is full of nutrition and filled with proteins, minerals and vitamins. It is full of dietary fiber. It is very low in calories. Cluster beans is good for anemic people. They are rich in iron.
Cluster beans contain gylco nutrients that help in controlling blood sugar. They are good for bone healthy. They do contain phosphorous and calcium. They are good for blood circulation in our body. They help to control the blood level in our body. They are rich in fiber and good for people who suffer from constipation and bowel movements.Cluster beans is good for pregnant women because they contain Iron and folic acid. It contain Vitamin K and good for the fetus in the womb.
This Bottle Gourd - Cluster Beans Curry is goes well with almost all main dishes like plain rice, chapatis, pooris, naan, roti, dosa or idli.
No Onion or No Garlic is used in this Bottle Gourd - Cluster Beans Curry.

Let us see the recipe Now :

Things Needed :

To Cook :
Cluster Beans : 250 Grams.
Bottle Gourd : 1/2 of one big bottle gourd.
To Fry :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid Dal : 1/2 Teaspoon
Coriander seeds : 1 Tablespoon
Curry leaves : 8 to 10
Ingh/Asafoetida : A pinch
Chilly Powder : 1 Teaspoon
To Grind :
Fresh Coconut : 1 Cup
Fried spices
Tamarind : Small Marble size
To Add : 
Salt : As required
Turmeric Powder : A pinch
Slit Green chilly : 2
Mustered Seasoning : 1 Teaspoon

Method :

1. Wash and remove the edges of cluster beans and cut into small.

2. Wash and remove the outer layer of bottle gourd and cut into small. Cook with required water.

3. Grate coconut and keep it aside. Wash and slit green chilly.
4. Keep a small pan on the fire and heat. Add little coconut oil ( 1/2 tsp). Add 1/4 tsp of methi.
5. Fry till they turn golden brown. Add urid dal and fry till it turns golden brown.

6. Add coriander seeds and fry for 10 seconds. Put off the fire and add curry leaves and ingh. Add chilly powder and mix it well. Let it turn cool.

7. Grind with coconut, tamarind and fried spices with required water.

8. Keep a pan on the fire and put cooked vegetables. Add little turmeric powder and required salt.
9. Add water if required. Let it boil for 2 to 3 minutes. Add slit green chilly.
10. Add ground coconut mixture and mix it well. Cook for 2 to 3 minutes. Stir in between so that it does not get burnt.

11. Shift the curry to a serving dish. Add mustard seasoning and cut coriander leaves. (Optional).

12. Serve with the main dish you have prepared.

Note : 

Cut the vegetables into small pieces. Keep the flame low while frying the spices. Do not add more oil while frying. Use fresh coconut to add taste and aroma. Use of onions and garlic is optional. ( I have not used ).
Time : 30 Minutes.
Serves : 2 to 3.

Jack Seeds - Southkai Kootu

Mangalore Southekai /Southekai and Jack Seeds Kootu is good to have with Plain Rice, chapatis, rotis, poori, dosa or idli. It is one of the traditional dish of South Canara and we call it as ಹಸಿ ಹುಳಿ .

Dal / Toor or Moong is not used in this curry and very little spices are used here.

Let us see some benefits of eating Coriander Seeds in our diet. 

Coriander Seeds have pleasant aroma and it is used as condiments in our culinary dishes.
Coriander seeds helps in preventing and treating diabetes. It helps in treating osteoporosis. It helps to cure digestive disorder. Helps in preventing abdominal pains. It is good for ladies who suffer during their menstrual chronic/crams pains. It is a good remedy for skin related problems. Good for anemia, for treating inflammation,controlling and regulating high cholesterol levels. It is good for mouth ulcers, indigestion, eye related problems and lowering the blood sugar level. It has a cooling effect on our body and is used for eye related problems. ( Wash and soak coriander seeds for 30 minutes, strain twice with clean towel or cloth and then use it as drops to eyes. It helps in cooling our eyes, sooth our eyes and your eyes will be refreshed). Be careful and it should be clean coriander water, no dust or any dirt should enter our eyes.
Coriander seeds are filled with vitamins and minerals. It is filled with proteins, carbohydrates, phosphorus, calcium, iron, Vitamin B, C and A.
Let us see the recipe Now :
No Onion or Garlic is used here in this Jack Seeds - Southekai Kootu. 
Mangalore Cucumber is known as Mangalore Southekai/ Bannada Southekai, Haladi Southekai.

Things Needed : 

To Cook :
Southe kai / Mangalore Cucumber : 1 Bowl . ( 1/2 of One big Southekai )
Jack Seeds : 1 Small bowl (About 10 Seeds).
Methi Seeds : 1/4 Teaspoon
To Grind :
Fresh Grated Coconut : 5 to 6 Tablespoons
Coriander Seeds : 1 Tablespoon
Tamarind : 1 Big Marble size
Jeera / Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 3 to 4
Red chilly : Byadagi : 4 to 5
 To Add :
Salt : As required
Turmeric Powder : A pinch
Coriander leaves : 1 Tablespoon
Mustard Seasoning : 1 Tablespoon : 1/2 Teaspoon mustard seeds, 1 red chilly, pinch of ingh and curry leaves with 1 tablespoon of coconut oil.

Method :

1. Remove the outer shell of jack seeds and cut them into small pieces. Soak in plain water for 10 minutes.
2. Wash and remove the outer layer, pulp and seeds inside the southekai.
3. Cut Southekai into small pieces and soak in plain water for  5 minutes. It helps in take away the bitterness in Southekai.
4. Put cut Southekai pieces and jack seeds pieces in a pressure cooker. Add methi seeds and required water and cook for 4 to 5 minutes.

5.Grate coconut and add coriander seeds, jeera, red chilly, pepper pods and grind it with required water.
6. Keep a pan on the fire and put cooked Southekai and jack seeds to it. Add turmeric powder and required salt. Mix it well and boil for  2 to 3 minutes.

7. Add ground coconut, coriander mixture to boiling mixture and mix it well. Let it cook for 4 to 5 minutes.

8. Put little coriander leaves to the cooked curry and shift it to the serving dish, Add mustard, red chilly, ingh, curry leaves seasoning on the top.

  9. Serve with the main dish you have prepared. You can add a spoon of fresh ghee just before serving.

Note :

Do not over cook the vegetables. Soaking jack seeds helps to cook seeds nicely and soft. Adding less/more coconut is optional. You can add 1/2 teaspoon of soaked raw rice while grinding. ( Soak raw rice for 5 minutes and then add/ optional). It helps the kootu to be thick. Do not add more tamarind. The curry gets savoury. Use of coconut oil is optional. Do not roast coriander seeds and jeera. Adding methi seeds while cooking vegetable helps to reduce the cholesterol in curry.
Time : 30 Minutes.
Serves : 3 to 4 .

Fresh Cow Peas Spicy Curry. / ಹಸಿ ಹುಳಿ

Fresh Cow Peas/ ಅಲಸಂದೆ is available during winter. It a seasonal pod and filled with proteins. I have prepared Fresh Cow Peas Spicy Curry, which is very traditional curry in Udupi region. /South Canara region and Malnadu in region.

Raw curry has the aroma from spices which are used in the curry. It tastes yummy with any main dish. It is a good combination for plain rice, dosa or idli, chapati or poori, any type of rotis and even with bread.
I have used Fresh Cow Peas, coriander seeds, green chilly, tamarind and jeera/cumin seeds.
Coriander seeds are filled with nutrients. They are rich in high level of dietary fiber, antioxidants and B Vitamins and Vitamin C. It helps in treating inflammation, good for digestion and it helps to improve the skin. It also helps to control diabetes. It is good for ladies who suffer from their menstrual stomach ache. Drinking Boiled coriander seeds water helps in reducing the pain that cause during the monthly period.
Let us see the recipe now :

Ingredients :

To Cook :
Fresh Cow Peas/ ಅಲಸಂದೆ ಕಾಳು : 1 Cup
To Grind :
Coriander seeds : 2 Teaspoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Green chilly : 2

Fresh Coconut : 3 to 4 Tablespoons. ( 1/2 Cup)
Tamarind Pulp : Very small marble size.
Soaked Moong dal : 1 Teaspoon
To Add : 
Ground coconut - spice mixture
Salt : As required
Turmeric powder/Haladi/Arashina : A pinch
Seasoning :
Coconut Oil : 1 Tablespoon
Green chilly 1
Pepper pods : 3 to 4
Jeera /Cumin Seeds : 1/4 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1.  Separate Alasande pods from its skin and wash it. Cook with required water. Keep it aside. ( You can pressure cook for 3 to 4 minutes).

2. Grate coconut and grind it with 2 to 3 green chilly, coriander seeds, jeera and tamarind pulp.

3. Put cooked cow peas in a big pan and keep the pan on the fire. Add little water, required salt and turmeric powder.
4. Let it cook for 2 to 3 minutes. Add ground coconut and spice mixture. Mix it well and cook for 3 to 4 minutes.

5. Add seasoned mustard seeds mixture done in coconut oil and shift the curry to a serving bowl.

6. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

Do not make the curry very watery. It taste good when it is thick. Adding more /less chilly is optional. Adding soaked moong dal helps to thicken the curry. ( Optional : You can add soaked raw rice or soaked channa dal instead of moong dal). Adding more coconut taste better. Add little tamarind since it does not need  much savoury.
Note : I have added 3 to 4 pepper pods to the curry. ( Optional). Normally this curry does not have any pepper. Remember pepper helps to reduce the gas content in the food. 
Time : 25 Minutes
Serves : 3 to 4 .

 How to prepare Coriander Kashaya :

 ( Remedy for ladies monthly period/ menstrual stomach ache).

 Ingredients :
Glass of water
Coriander Seeds : 1 Tablespoon
Jaggery : 1 Teaspoon

Method : 

Boil water and put cleaned coriander seeds. Let it boil till it reduces to 3/4 th glass.
Add jaggery and boil for 2 minutes. Sieve this Kashaya and drink hot or cold as you like it.
It is better to drink kashaya when it is hot.

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.