Cow Peas - Mangalore Cucumber Curry /Gasi.

Fresh cow peas are seasonal pods and they are very soft and tender when they are just plucked from its plant. Later they dry it and then store it to use as dry pods. We can use fresh pods to prepare many dishes and the dishes turn not only delicious, it is packed with full of proteins and nutrients. I have used Mangalore Cucumber/Bannada southekai along with cow peas and prepared yummy curry.

This curry is called as Gasi/Thick and spicy curry and one of the traditional dish of South Canara./Udupi , Mangalore. Malenadu region.

Let us see some benefits of Coriander seeds in our diet.

Indian spices are very famous even in our ancient period. We read about the exchange of spices to gold from foreign countries. Spices like cinnamon, pepper, ginger, cardamom, cloves, nutmeg etc were the most popular spices sold through Arab merchants from India to Europe and other parts of the world. Indian spices are famous even now. We Indians use many spices in our Indian cooking. The spices like coriander seeds, jeera/cumin seeds, mustard seeds, pepper pods, cardamom and the list is so big. The spices take prominent place in our Indian cooking. 

Coriander seeds are loaded with health benefits. They help to cure digestive disorder /indigestion, cure the conjunctivitis and some eye problems. They are good for preventing arthritis and rheumatism. They do help in curing abdominal pains and helps in curing anemia. They are good remedy for controlling diabetes. They are good for inflammation, diarrhea and controlling cholesterol levels in our body. It is also good for aches and cramps and helps in lowering the blood sugar in our body. Coriander seeds is loaded with Vitamin C, Vitamin A and Vitamin B1. It has good source of iron, calcium and phosphorus.

Do not add any onion or garlic to this curry.

 Cow Peas - Mangalore Cucumber Curry/Gasi is purely Traditional Udupi Brahmin's Curry/Gasi

 Let us see the recipe Now:

Things Needed :

To Cook :

Mangalore Southekai/Cucumber : 1 Bowl (1/2 of 1 Medium sized Cucumber)

Fresh Cow Peas: Alasande Beeja : 1 Small bowl.

Spices to fry :

Channa dal : 1 Teaspoon

Coriander seeds : 1 Teaspoon

Jeera / Cumin seeds : 1/4 Teaspoon

tamarind : Very small quantity. 

Red Byadagi chilly : 5 to 6 ( More /Less as you wish).

Ingh /Asafoetida : A pinch

Oil : 1/2 Teaspoon

To Grind :

Fresh grated coconut : 1 small cup/ 4 to Tablespoons

Fried Spices and required water.

To Add : 

Salt : As required

Turmeric powder : A pinch

Ground Coconut mixture

Coconut Oil Seasoning 

Coriander leaves : 1 Tablespoon

Method :

1. Wash and peel off the mangalore southekai outer layer and remove the pulp and seeds from it.

 (Some time it has bitter taste).

2. Cut southekai into small pieces and  and soak them in water. Grate coconut and keep it aside.

3. Remove the pods from cow pea's cover. Wash it and keep it aside.

4. Cook them with required water. Use a pressure cooker to cook. ( 3 to 4 Minutes will do).

5. Keep a small pan and put 1/2 teaspoon of oil. Add channa dal and fry till it turns golden brown.

6. Add ingh and red byadagi chilly. Fry for 1 minute. Add all the other spices like coriander seeds, jeera, and curry leaves. Mix it well and put off the fire. Add grated coconut to it. Let it cool.

7. Grind all the fried ingredients with a small marble size tamarind. ( Remove the seed if it has).

8. Add required water and grind it into fine paste. Remove the ground mixture to a small bowl.

9. Keep a big pan on the fire and put cooked cow peas and cucumber pieces. Add little turmeric powder.

10. Add required salt and mix it well. Let it boil for 2 minutes.

11. Add ground mixture and mix it well. Let it boil for 3 to 4 minutes. Stir in between slowly so that it does not get burnt.

12. Shift it to a serving dish and add mustard seeds, ingh, curry leaves seasoning done in coconut oil.

13. Add cut coriander leaves.

14. Serve Cow Peas - Mangalore Curry/Gasi with the main dish you have prepared.

Note :

You should remove the outer layer and the pulp from Mangalore Southekai because pulp contain bitter taste. Removing the outer layer helps the southekai to cook soft and good. Retaining the outer layer is optional.  Fresh fried spices adds to the taste. Use of pressure cooker to cook veggies is optional. Adding more /less chilly is optional. Do not add more channa dal, the taste will not be good and it becomes sticky sometime. Do not add more coriander seeds and no need to fry much. Soaking southekai pieces in water helps to remove the bitterness in them. 

Time : 30 Minutes.

Serves : 3 to 4 

Udupi/Karnataka /Indian Curry.

COLOCASIA STEM CURRY .( ಕೆಸುವಿನ ದಂಟಿನ ಹುಳಿ ).

ಕೆಸುವಿನ ಎಲೆ / Colocasia leaves grow nicely during the rainy days. These leaves are used for Patrode, and chutney, dry curry or even spicy dosas, The stem of the leaf is also so good to use in cooking. We do prepare chutney, saasive  (Curry using mustard seeds) and curry. Here is one such curry which is very traditional and healthy to have at any time of the day.

I have used colocasia stems, some spices and coconut.
Let us see the benefits of Colocasia stems.
Colocasia stems are rich with numerous health benefits. It  can help, treat and prevent different types of diseases. It is good for reducing high blood pressure, controls blood sugar levels, protect the skin and good for digestion and improve the vision. It helps in preventing heart diseases, boost our immune system and strengthen our muscles and nerves.
They contain good amount of dietary fiber and good for constipation, excess gas and over all health of our body. These colocasia leaves are from our native Udupi. I used the leaves for patrode and these stems for curry. Colocasia leaves, stems are good to use during rainy season because they grow nicely with rainy water, they are fresh. They also helps to keep our body warm.
Let us see the recipe Now :

Ingredients :These

To Cook :
Colocasia Stems : 1 Big bowl
Tamarind Pulp : 1 small bowl. (Big marble size tamarind).
Jaggery :  Tablespoons
Salt : As required
Turmeric powder : A pinch
To Fry  spices :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Red byadagi chilly : 5 to 6
Jeera/cumin seeds : 1/2 Teaspoon
Ingh : A little
Curry leaves : 6 to 8
To grind :
Fried spices
Grated fresh coconut : 1 Small cup
To Add : 
Ground masala
Salt : As required
Coriander leaves
Mustard seeds seasoning

Method :

1. Wash and remove the outer layer of the stem (hard part around the stem).

2. Now cut the stem into small pieces.

3. Soak a big marble size of tamarind in hot water for 5 minutes and squeeze out the pulp.
4. Grate/ cut coconut and keep it aside.

5. Put pieces of colocasia stems in a pressure cooker, add tamarind pulp, required salt.
6. Add a pinch of turmeric powder and a tablespoon of jaggery. Cook all these for 3 to 4 minutes.

7. Keep a small pan on the fire and heat.
8. Add a teaspoon of coconut oil, methi seeds and fry till golden brown. Add urid dal and fry till it turns golden brown.

9. Add coriander seeds and fry for 20 seconds. Add byadagi chilli and fry little.
10. Put off the fire and add Jeera/cumin seeds, curry leaves and ingh. Let it cool.

11. Grind coconut and fried spices with required water. Remove from the mixi jar to a bowl.
12. Keep a big pan on the fire and put cooked colocasia stems. Let it boil. Add salt if required .
13. Add ground coconut and fried spices mixture. Mix it well and let it boil for 3 to 4 minutes.

14. Shift Colocasia Stem Curry to a serving dish.

15. Prepare mustard  seeds, ingh, curry leaves seasoning with coconut oil. Add this seasoning to a serving dish. Serve Colocasia Stem curry with the main dish.

Note : 

You should use right amount of tamarind while cooking stems or it may start itching the tongue while eating the curry. Adding more jaggery is optional. Adding any sambar /Rasam powder to the curry instead of fresh fried spices. Use of fresh fried spices adds to the taste.
Time : 25 Minutes 
Serves : 3 to 4.

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. 

EErulli Gojju /Onion Curry

Eerulli/onion is one of the vegetable that loved and used by most of the people. 

When you fall sick your tongue lose its taste and you don't feel like eating or you feel some thing spicy should be tried to make your taste bud to makes you hungry. Here is one such curry which you can enjoy, when you feel that you need to have some thing spicy, easy, quick and simple.
This is one of the curry I liked my sister in law Leelakka. She is one of the best cook whom I have come across. She used to prepare tasty curries, patrodes and many more dishes. Though she gets lots of help from others around while cooking and we do get irritated by her nature. But once the dishes are ready all our irritation disappear and we do enjoy the dish very much.
Coming back to EErulli gojju/curry, I have used onions/eerulli, fresh fried spices, jaggery and tamarind.
Let us see the recipe now :

Things Needed :

To Cook :
Onions : 2 to 3 (Medium sized)

To Add :
Tamarind : One marble size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric Powder : A pinch

To Season : 
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/ Asafoetida : A pinch
Curry Leaves : 6 to 8

Spices to Fry :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Sesame seeds : 1/2 Teaspoon (Optional)
Byadagi chilly : 5 to 6
Ingh/Asafoetida : A little
Curry leaves : 6 to 8

To Grind :
Fresh grated coconut : 2 Tablespoons
Fried Spices

Method :

1. Remove the outer layer of onions and cut into small pieces.
2. Soak tamarind in hot water and squeeze out the pulp after 5 minutes.

3. Grate coconut and keep it aside.
4. Keep a pan on the fire and put 1/2 teaspoon of oil. Add methi seeds and fry till they turn slightly golden brown.
5. Add urid dal and fry till they turn golden brown. Add sesame seeds and red chilly and fry for another 2 minutes. (low flame).

6. Add  coriander seeds and fry nicely. Add ingh and curry leaves. Put off the fire.

7. Grind coconut and fried spices once they are cool. Remove it from mixi jar.

8. Keep a bigger pan on the fire and add a tablespoon of oil. Add mustard seeds and urid dal.
9. Let mustard seeds splutter. Add curry leaves and ingh. Add cut onions and fry nicely for 2 minutes.
10. Add turmeric powder, tamarind pulp, salt and jaggery. Mix it well and let it cook for 2 minutes.

11. Add ground coconut - spice mixture and mix it well. Let it boil for 2 to 3 minutes.

12. Shift the curry to a serving dish. Serve with hot rice or any main dish of you desire.

Note : 

No need to add coriander leaves. The curry taste yum with the spices. Do not add any other spices or any other masala powder to get the original taste. This curry can be boiled nicely and made into thick paste to use it next day. (It taste yum). Adding more /less jaggery is optional. We udupians like little more sweet in some curries. Fresh fried spice taste best and that should be done here to get the best taste.
Time : 20 Minutes 
Serves : 2 to 3.