Elemuri /elemuni leaves Chutney - ಎಲೆಮುರಿ ಸೊಪ್ಪಿನ ಚಟ್ನಿ

Elemuri/Elemuni Leaves are herbal leaves, loaded with vitamins and minerals. Our ancestor new the values and benefits of the leaves. They used so many natural growing leaves in our cooking. So we need to follow them to keep ourselves fit.

ಎಲೆಮುನಿ/ ಎಲೆಮುರಿ/ ಎಲಿಮುರಿ /ಎಲೆಂಬರಿ/ಎಲ್ಸೆ ಸೊಪ್ಪು ಎಂದು ಕನ್ನಡದಲ್ಲಿ ಹೇಳುವರು  ಈ ಸೊಪ್ಪಿಗೆ.

Here I have tried Chutney with Elemuri/Elemuni Leaves.
Let us see the recipe Now :

Things Needed :

To Fry: 

Cooking Oil : 1 Ts

Elemuni/Elemuri Leaves : 1 Bowl
Red Chilly : 4 to 5
Urid dal : 1 Tbs
Pepper Pods : 4 to 5
To Grind :
Coconut : 1 Cup
Grated Raw Mango : 1 Tbs
Fried ingredients
To Add :
Salt : As Required
To Seasoning :
Mustard seeds : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and remove the leaves and keep it aside.

2. Keep a pan on the fire and heat. Add a little oil and urid dal. Fry nicely till it turns as slightly golden brown.Add pepper pods.

3. Add red chilly and fry. Add little ingh and curry leaves. Add Elemuri/Elemuni leaves and fry nicely for 5 minutes.

4. Put off the fire and add grated mango. Mix it well and let it get cool.

5. Grate coconut and grind it with fried ingredients.

6. Shift it to a serving dish and add mustard seeds seasoning done in coconut oil.

Note :

Add only the leaves and fry nicely. Adding tamarind pulp instead of mangoes is optional.
Do not fry fresh coconut. Use of any cooking oil is optional.
Time : 15 Minutes.
Serves : 4 to 5 .

Quick Avocado / Butter Fruit Mosaru Bajji (Curd Curry)

Avocado Mosaru bajji, this particular dish is dedicated to Rajarama - Suprabha Cukkemane and  Sadashiva - Bharathi Cukkemane. 

Ready to serve Avocado Mosaru Bajji/ Curd curry 

Mosaru bajji/Curd curry is an easy side dish and I tried today Avakadu / Butter Fruit / ಬೆಣ್ಣೆ ಹಣ್ಣು.
I got some Avocado fruits from Usha Suresh's sister Bharathi's house.
 Usha and Suresh Cukkemane are our very good friends since long time. We used to have loads of fun together even in Dubai. ( When we were all together). It is nice to be bonded as one family. Even now whenever we get time we try to meet each other and enjoy being together. Going out, eating together so and so.
We love travelling and do visit places at times and enjoy the beauty of the place.
This time we planned to visit Usha - Suresh Cukkemane's sisters' house and thanks to Major   Venkatagiri Saya (Giri Anna) and his wife Vanajakshi Saya. (Vanajakka). We stayed in their beautiful home which is near to Virajpet.( Coorg). We visited some places like , Mrutyunjaya Temple at Shrimangala - Badageri, Irupu falls and Usha's another sister Bharathi's House at Cheyindane. Mruthynjaya temlple at Shrimangala is an old and beautiful temple. Lovely natural greenery surroundings and quiet place where you can really enjoy peaceful moments.
Then from there we went to Irupu falls at Irupu. Irupu is River Lakshmana Thirtha's Ugama Stana
(Birth place). There is a story about this river. When Rama - Seetha and Lakshmana were in this area ( Their's 14 years Vanavasa), they felt thirsty and Lakshmana shot an arrow to a big stone/bandekallu and from there the water started to flow. They quenched their thirst. The water flow formed the river and got its name as Lakshmana Thirtha. Rama dedicated Linga at this place and it is called Ramalingeshwara. The water falls is known as Irupu Falls and is about 50 KM from Virajpet. Lakshmana Thirtha flows down and it joins River Kaveri.
I got these Avocados from Usha's sister Bhartathi - Sadashiva's House. They stay in a place called Cheyindane near Virajpet. We did have some super good times with  Suprabha - Rajarama - Sanketh and Sadashiva - Bharathi Cukkemane. These people are very hard workers and very dedicated to Bhumitaayi. They believe in her and do work sincerely.
Coming back to Avocado mosaru bajji / curd curry /dip is a simple side dish which goes well with almost all main dishes. It is mild and not to add much spices to this curd curry.
I have used Avocado, curd and the seasoning.
Let us see the recipe now :

Things Needed :

Avocado : 2
Curd : 1 Cup
Curry leaves : 5 to 6
Ingh /Asafoetida : A pinch
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/ Cumin seeds : 1/4 Teaspoon
Red chilly /Byadagi chilly : 2 To 3
Pepper pods : 2 to 3
Coriander leaves : 1 Tablespoon

Method :

1. Wash and cut Avocado fruits into halves. Remove the big pod keep it aside.

2. Take a teaspoon and scoop out the pulp from the shell. Powder the pepper pods.

3. Put it in a bowl. Add salt, little ingh and a cup of curd.

4. Mix it well and put it in a serving bowl.

5. Keep a pan on the fire and heat. Add a teaspoon of coconut oil, 1/2 teaspoon of mustard seeds and red chilly. (Cut chilly into two to three pieces).
6. Let mustard seeds splutter. Add jeera and fry for 10 seconds. Add ingh, pepper pods and curry leaves.
7. Add this seasoning to the ready Avocado mosaru bajji. Add coriander leaves. Mix it well and serve.

Note :

Do not add much spices to mosaru bajji. Mosaru bajji means the curry made with curd. Mosaru means curd and bajji means smashed vegetable or fruit. Adding green chilly instead of red chilly is optional. Use of ghee to seasoning is optional. Do not add water. It is better to use curd. (Not much savoury).
Time : 10 Minutes
Serves : 2 to 3.