Showing posts with label kootu. Show all posts
Showing posts with label kootu. Show all posts

Thursday, October 25, 2018

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 .

Wednesday, August 1, 2018

Alasande/southekai Kootu /Jeera Curry

Alasande /Cow Peas and Southekai /Mangalore Cucumber Kootu /Curry is one of the Udupi style dish and it goes well with all most all the main dishes. 


I have used fresh Alasande/ cow peas, carrots, Southekai/Mangalore cucumber and coconut.
No Onion or No garlic is used in this Kootu Curry. This type of curry is done during festivals, feast and some grand functions.
Let us see the recipe now :

Things Needed : 

To Cook :
Alasane /Cow Peas : 1 Cup
Southekai /Mangalore Cucumber : 1
Carrots :  2 ( Small Ones).
To Grind : 
Coconut : 1 Cup
Jeera/Cumin Seeds : 1/2 Teaspoon
Coriander seeds : 1 Teaspoon
Green chilly : 2 to 3
Tamarind : Tamarind seed size. (Very small)
To Add :
Ground coconut mixture
Salt : As required
Seasoning :
Oil : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1. Wash and  pressure cook  cow peas and vegetables for 2 to 3 minutes. Let it cool.


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


3. Keep a big pan on the fire and put cooked vegetables in it. Add salt, turmeric. Let it boil.


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


5. Shift the curry to a serving dish. Add seasoning and serve with your choice of main dish.


Note :

Do not over cook the vegetables. You can cook them separately. Adding more /less green chilly is optional. Use of coconut oil for seasoning is optional. No need to roast /fry any spice. Do not add much tamarind to this curry. Use of curd instead of tamarind is optional.
Time : 20 Minutes.
Serves : 3 to 4 . 
Purely South Indian Dish. 

Tuesday, June 12, 2018

Basale & Dil Leaves Kootu /Curry

Basale leaves are known as Malabar leaves and Dil leaves are sabbassige soppu in Kannada.
This Kootu is goes well with almost all the main dishes.




Basale and dil leaves are from our garden. We do grow flowers and little vegetables in pots on our terrace. It gives so much pleasure when you use your homegrown vegetables.
I have used pepper, green chilly, beans, leaves, toor dal jeera and mustard seeds.
Let us see the benefits of black pepper in our diet.
Black pepper is used since ancient time in cooking and it rich source of medicinal values. It is good for cough, cold, fever and stomach upset. It helps to improve the digestion in our body. It is good remedy for intestinal gas. It has good antioxidant properties. It helps to improve our immune system.
It is loaded with magnesium, Vitamin K, Iron and fiber. It adds taste to the food we eat.
Black Pepper/Pepper Corn is also used in easing aches, muscle pains and inflammatory arthritis. It has antibacterial, antioxidant and immune boosting properties.
Let us see the recipe Now :

Ingredients :

To Cook:
Basale/Malabar leaves : 1 Bowl (1 Small bundle)
Dil /Sabbassige leaves : 1/2 bowl. ( 1 Small bundle)
French beans : 250 Grams
Moong Dal : 1/2 Cup
To Grind : 
Fresh grated coconut : 1/2 Cup
Pepper pods : 4 to 5
Jeera/Cumin seeds : 1/2 Teaspoon
To add :
Salt : As required
Coriander leaves : 2 Tablespoons
Ground coconut masala
Green chilly : 2 to 3 
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/4 Teaspoon
Jeera/Cumin seeds : 1/4 Teaspoon
Curry Leaves : 6 to 8 Leaves
Ingh/Asafoetida : A little


 Method :

1. Clean and wash the leaves, cut off the hard stem and cut the leaves into small. (Basale and Dil leaves). Wash and cut curry leaves, slit green chilly and cut coriander leaves into very small.

2.Wash and remove the edges of beans and cut into very small pieces.
3. Wash and cook moong dal in a pressure cooker.


4.Cook leaves and cut beans separately in a pan with required water. Add slit chilly to it.
5. Grate coconut and grind it with jeera, pepper pods and 1/2 teaspoon of mustard. Use required water to grind.

6. Keep a big bowl on the fire and put cooked leaves, beans and cooked moong dal.
7. Add a little turmeric powder, required salt and little water. Mix it nicely and let it cook for 2 to 3 minutes.

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


 9. Shift   Basale & Dil leaves Kootu to a serving dish.
10. Add coconut oil, mustard seeds, jeera, ingh and curry leaves seasoning to Hot Kootu.
11. Add cut coriander leaves on the top.
12. Serve with any choice of your main dish with Basale & Dil Leaves Kootu Curry.


Note : 

Cooking leaves and beans separately is always better or it will be over cooked in pressure cooker.
Adding more chilly is optional. Adding jeera /cumin seeds helps the curry to digest well. Adding a teaspoon of lemon juice is optional. ( I have not added). Adding a cup of thick curd is optional. It taste different.
Time : 30 Minutes
Serves : 4 to 5 
Purely South Indian Dish.

Sunday, July 27, 2014

Carrots-Sweet Potato- Alasande Curry

Carrots Sweet Potato and Alsande  Curry is a gravy dish and we can have them with Plain Rice, Chapatis, Roti, Parotas, Idli and Dosa. Carrots, Sweet potato and cow peas and some spices are used with coconut. Cow Pea is nothing but Alasande in Kannada.


Lets see some benefits of Sweet Potato, Carrots and Alsande. (Red ones).
Alsande (Cow Peas) is a rich source of protein, minerals and vitamins. It lowers the cholesterol level. Rich content of anti oxidants. It is low fat content. Good for diabetes and weight loss diet. I have used the red coloured Cow peas and it is also know as clay cow peas.
Carrots are  with wholesome health benefiting compounds such as beta-carotenes, vitamin A, vitamin C, minerals and anti oxidants in ample amounts. They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. they are especially rich in many B-complex groups of vitamins such as folic acid.
Sweet Potatoes are especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6. They are good source of vitamin C. which plays an important role in bone and tooth formation, digestion and blood cell formation. It helps to maintain skin;s yourthful elasticity and essential to help us to cope with stress. They contain Vitamin D which helps to immune system and overall health. Sweet potatoes contain iron and good source of magnesium.
Here is a recipe of all these goodies which are full of vitamins, minerals and proteins. It is easy to prepare and I am sure the whole family and all age group will surely enjoy having this curry.

Things Needed : 

To Cook :
Alasande Kalu ( Cow peas) : 1 Cup
Carrots : 2
Sweet Potatoes : 2
To Roast and Grind :
Coconut : 1/2 Cup
Red chilly powder : 1 Teaspoon
Pepper pods : 4 to 6
Jeera : 1 Tea spoon
Methi Seeds : 1/4 Tea spoon
To Add :
Tamarind pulp or lemon : 1 Table spoon
Turmeric Powder  : a pinchSalt : Required
To Season :
Mustard seeds : 1/2 Tea spoon
Oil : 1 Tea spoon
Ingh : a pinch
Curry leaves :  5 to 6
Coriander leaves : 2 Table spoons


Method :

1. Wash and pressure cook "Alasande"   with sufficient water. (1/2 Cup will do).

2. Wash and cut carrots and sweet potatoes and remove the outer skin of sweet potatoes. and cut it
into small pieces.

3. Grate coconut. Soak tamarind in water for 5 minutes and squeeze out the pulp. Keep it aside.
4. Roast methi seeds, pepper, and jeera on low flame add grated coconut and red chilly powder, grind it nicely. Keep the ground mixture aside.


5. Wash and cut coriander leaves and curry leaves.
6. Keep a pan on the fire. Put oil and heat. Now add mustard seeds and let it splutter. Add jeera, ingh and curry leaves.
7. Add cooked carrot and sweet potatoes. Add cooked Alsande and mix it well.
8. Add required water and cook for 5 minutes. (till the vegetables are soft). Add turmeric powder.


9. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Add water if required.

10. Add lemon extract and cut coriander leaves and mix it.


Shift the curry to a serving bowl and Serve with rice or chapati.

Note :

You can soak Alsande for  6 to 8 hours (over night) and then use it. You can also use more or less chilly. Using pepper pod helps to easy digestion. Adding onions and garlic is purely optional. ( I have not used it).
Time : 40 Minutes
Servings : 4 to 5