Horse Gram & Cucumber Chutney

Horse Gram & Cucumber Chutney is one of the yummy dish that I tried recently. It is the combination of Horse gram and cucumber goes well and you get yummy chutney.

I have used Horse gram, mangalore cucumber, red byadagi chilly, ingh/asafoetida and coconut.
Let us see the recipe now "

Things needed 

Horse Gram : 1 Tablespoon full
Mangalore Cucumber : 1 Bowl
Coconut : 1 Cup
Red byadagi chilly : 4 to 5
Mango Tokku : 1 Tsp
Salt : As required
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
ingh/Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and cut cucumber, remove the pulp completely and cut cucumber into small and dip in a bowl full of water.

2. Remove the pieces from water and cut it into small pieces.

3. Keep a pan on the fire and add 1/4 tsp of oil and fry horse grams nicely till it gets crisp.

4. Add chilly and fry for a minute.

5. Add cut cucumber and fry for 2 to 3 minutes and put off the fire.
6. Add some curry leaves and ingh to the fried ingredients and let it cool. Add Mango tokku.

7. Grate coconut, grind it with fried ingredients and mango tokku.

8. Add required water while grinding. (The chutney should be thick).
9. Add salt and grind it for a few seconds.

10. Take out the chutney to a serving dish.

11. Prepare seasoning and add it to Chutney.  Use coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh/asafoetida.

12. Serve as one of the side dish.

Note :

Dry roast or fry horse gram on low flame. Let it fry nicely. You can use the cucumber peel also to fry and grind. I have used the peel.
Soak cut cucumber in plain water to get rid of bitter taste.
Adding more chilly is optional. Use of coconut oil taste good. (Optional).
Time : 20 Minutes
Serves : 3 to 4 .

Capsicum - Cow peas Dry curry

Capsicum - Cow Peas Dry Curry is something simple, easy and quick. You can have this curry with many main dishes. I have just tried and its so simple.

I have used fresh cow peas, manalore cucumber and capsicum.
No onion or No garlic is added here in this curry. 
Let us see the recipe Now :

Ingredients :

Cow Peas : 1 Bowl.
Mangalore Cucumber/Mangalore Southekai / Bannada Southekai : 1 Bowl ( 1/2 of 1 medium size)
Green chilly : 2 to 3
Ginger : 1 Teaspoon / Grated
Salt : As required
Lemon : 1/2 Lemon (1 Teaspoon)
Pepper Pods : 6 to 8
Jeera / Cumin Powder : 1/2 Teaspoon
To Season :
Capsicum : 1
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8 leaves
To Add : 
Coriander Leaves : 2 Tablespoons
Fresh Grated Coconut : 2 to 3 Tablespoons

Method :

1. Wash and cut mangalore cucumber into small pieces.
2. Now pressure cook  cut cucumber, a bowl of fresh cow peas, pepper pods and 1 Green chilly with required water. (1/4 cup will do).

3. Wash and remove the seeds from capsicum and cut it into small. Slit green chilly and cut coriander leaves. Squeeze out lemon extract and keep it aside.

4. Keep a small pan on the fire and heat. Add a tablespoon of oil. Add mustard seeds and jeera.
5. Let mustard seeds splutter. Add curry leaves, slit chilly and ingh. Fry nicely and add cut capsicum.
6. Fry capsicum nicely till soft on low flame. Put this fried capsicum to cooked cow peas mixture.

7. Keep cooked mixtures in a pan and put salt, little turmeric powder and jeera powder. Mix all the ingredients nicely and cook for 2 minutes. Let all the moisture disappear. Add lemon and mix it well.

8. Put off the fire and shift ready Capsicum - Cow peas curry to a serving dish.

9. Add fresh grated coconut and serve with main dish you have prepared.

10 We had Capsicum - Cow Peas Dry Curry with Plain Rice and Rasam.

Note :

Do not over cook cow peas. Do not add much water while cooking. Adding any type masala is optional. Use of coconut is optional. Use of onions and garlic is optional. Use of more oil is optional.
Time 20 Minutes
Serves : 3 to 4 .

Mangalore Cucumber Mustard Curry / Sasive.

Mangalore Southekai/bannada southekai/ Mangalore cucumber is handy vegetable for many people like me.
We can prepare lots of yummy dishes and it is a healthy vegetable.

I have prepared Mangalore Cucumber Mustard Curry /Sasive here. Mustard seeds are used with coconut to grind thats how it is called as Sasive. 
Let us see the recipe now:
It is easy, simple, yummy and bit spicy.
No Onion or NO garlic is used in this  Mangalore Cucumber Mustard Curry/ Sasive.

Things Needed :

To Cook :
Mangalore Cucumber : 1/2 of one medium size cucumber.
To Grind :
Coconut : 1/2 Cup
Mustard seeds : 1/2 Teaspoon
Tamarind : Marble size
Ingh / Asafoetida : A pinch
To Add :
Ground Mustard - Coconut mixture
Mustard seasoning
Salt : As required
To Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A pinch

Method

1. Remove the outer layer and the inner part/pulp completely and cut it into small.
2. Put the pieces in water and leave it for 5 minutes. ( Any bitter in the vegetable will wash off).
3. Now pressure cook this cucumber pieces for 3 to 4 mintues and put off the fire.
4.Grate coconut and grind it with Tamarind,   3 to 4 red chilly and mustard seeds.
5. Keep cooked cucumber pieces in a pan and keep it on the fire.
6. Add required salt and put water if necessary. Add  a pinch of turmeric powder.
7. Let it boil for 2 minutes. Put ground masala and mix it well. Cook on low flame for 3 to 4 minutes.
8. Shift the curry to a serving dish. Add mustard seasoning and serve with plain /any main dishes.

Note :

Cut the cucumber pieces bit small. Do not add much water to cook. Curry should be thick to enjoy with hot plain rice and ghee. Adding curd instead of tamarind is optional. Adding more coconut helps the curry to be tasty. Use of more/less chilly is optional. Use of any other cooking oil instead of coconut oil is optional.
Time : 20 Minutes.
Serves : 2 to 3