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.

Watermelon Rind - Tomato Sambar

Watermelon every where in the market. Let us see what to do with watermelon rind after eating Watermelon fruit. Try and enjoy this Sambar.

It is getting hot and the temperature is going high. Eating watermelon and cooling your body is one of the best way to escape the heat. What do you do with the rind after eating watermelon?  Normally we throw it away in the dustbin right?\ There are many ways to use the rind. . You can cook different varieties of curries, grind and use it in dosa batter, scrape it and use the juice to apply o your skin which helps you to take away the dead cells in our face.
I am using this rind to prepare so many types of curries. Here is one of the side dish. That is yummy Watermelon Rind - Tomato Sambar. This curry goes well with all most all the main dishes. Try and enjoy this Watermelon Rind  - Tomato Sambar.

Let us see some benefits of eating Watermelon rind in our diet.
Watermelon rind is also beneficial to our body in so many ways. Loads of nutritional value is filled in watermelon rind. It is filled with water and it helps the kidney to work efficiently. It also helps in lower the blood pressure. It is filled with vitamin C, Vitamin B6 and A. It has some amount of potassium and zinc. Eating watermelon rind helps in fighting the radical damage and boost the immune system. It helps in taking care of the healthy kidney and helps and maintain the acid level in urine. It is good for people who suffer from kidney stones, it helps to breakdown the stone and flushes out the tiny particles.  It regulates the blood pressure in our body.  It is good for treating urinary tract infections. It helps in reducing inflammation in our body and take care of our health. It is a good source of beta - carotene and good for our eyes.
No Onion or No Garlic is used in this Watermelon Rind - Tomato Sambar. It is very simple and healthy. The curry suits to all the main dishes of your choice.
Let us see the recipe Now :

Ingredients :

To Cook :
Watermelon Rind : 2 to 3 Cups
Toor dal : 1/2 Cup
Tomatoes : 2 (Medium sized )
To Add :
Home made spice Powder : 2 to 3 Teaspoons
Green chilly : 2
Coriander Leaves : 2 to 3 Tablespoons
Mustard - Jeera Seasoning : 1 Tablespoon
Salt : To Taste
Turmeric Powder : A pinch
Dry ginger powder : 1/4 Teaspoon
Methi seeds : 1/4 Teaspoon
To season :
Ghee/ Coconut oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Wash watermelon nicely and keep it in a big bowl before cutting. ( At least for 30 Minutes).
2. Cut watermelon and remove the fruit part. Remove the outer layer of the rind.
3. Cut the rind into small pieces. Keep it aside
4. Wash and cut tomatoes and remove its seeds.  ( Your wish).

5. Wash and slit green chilly,  cut coriander leaves and curry leaves.
6. Put watermelon pieces, cut tomatoes and washed toor dal in a pressure cooker.
7. Add 1/2 cup or little less water and cook for 65 to 6 minutes. ( Use the weight).

8. Remove the lid of pressure cooker once it is cooled.
9. Add salt, raw methi seeds, turmeric powder and mix it well.
10. Let it boil for 2 minutes. Add home prepared spice powder. Add dry ginger powder.
11. Mix it well and cook for another 3 minutes. Put off the gas.

12. Shift the ready Watermelon Rind - Toamto Samabar to a serving dish.

13. Add mustard seeds, jeera, ingh and curry leaves seasoning to it.

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

Note :

Use a pressure cooker to cook watermelon rind pieces or it remains hard and the curry does not taste good. Do not over cook. 2 whistles are enough. You can cook the dal separately. Adding any other spices of your choice is optional. Remember use of home prepared spice is healthy. Adding fresh grated ginger is optional. The thickness of the curry can be your choice. If you like bit watery add more water and use little more spice. Or use more dal to get the thickness.
Time : 30 Momites.
Serves : 3 to 4 .

Home Prepared Spice Powder :

Dry roast, coriander seeds, ( 2 Tablespoons ), urid dal, 1/2 Teaspoon, red byadagi chilly  4 to 5, dry coconut (kobbari/Copra) 2 to 3 tablespoons. Dry grind once it is cooled. You can use this as spice powder for curries.

Pumpkin Spicy Curry

Pumpkin spicy curry is a side dish and easy to prepare. You can have this side dish with almost all the main dishes.

I have used pumpkin, coconut and home prepared spice powder.
Let us see some benefits of eating pumpkin in our diet.
Pumpkin is filled with vitamins and minerals. It has potassium and anti oxidant properties. It has Vitamin A  Vitamin C and Vitamin E. Pumpkin is very low in calorie and it keeps you full for a longer time. It is good for weight loss. It is full of fiber. It ia good for our eye health. Eating pumpkin is good for our immunity health. It helps in fighting against bacterial infections and fungal infections. Beta carotene in pumpkin helps to protect our skin. It also helps in reducing the glucose level and increasing the amount of insulin in our body. It is good for diabetes.

No onion or No garlic is used in this Pumpkin Spicy Curry. 

I have not used any dal in this curry. Udupi style Pumpkin Spicy Curry. It is easy, simple and quick. 

Things Needed :

To Cook :
Pumpkin Pieces : 1 Big bowl

To Add :
Salt : As required
Turmeric powder : A pinch
Tamarind pulp : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Teaspoon

To Grind :
Sambar Powder/Rasam powder : 2 Teaspoons
Coconut : 3 to 4 Tablespoons

To Season :
Coconut oil : 1Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8
Green chilly :1

Method :

1. Wash and remove the outer layer (Peel off the skin) and cut into small pieces. Wash the pieces and keep it aside.

2. Grate coconut and grind it with sambar/rasam powder using little water.

3. Keep a pan on the fire and heat. Add coconut oil, mustard seeds, jeera and let it fry.
4. Let mustard seeds splutter. Add ingh, green chilly and curry leaves.
5. Add pumpkin pieces and stir once. Add 1/2 cup of water, a pinch of turmeric and cook on medium flame till they turn slightly soft.

6. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Add it to cooked pumpkin pieces. Add methi seeds. (Raw methi seeds).
7. Add required salt and mix it well. Add ground coconut mixture and mix it slowly. Add 1/2 cup of water if required. Let Pumpkin Spicy Curry boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and serve with hot rice.

Note :

Do not over cook the pumpkin pieces. It cooks faster and turns as paste. Use of any sambar/rasam powder is optional. I have used home prepared sambar powder. It taste better. Use of any dal is optional. Do not add much tamarind. It should be mild. Adding methi/Fenugrik seeds helps to lower the cholesterol level in the curry. It helps to digest the food easily. Do not add more water to the curry. It should be bit thick. (Taste better).
Time : 20 Minutes.
Serves : 3 to 4 
Style : South Canara /Udupi/Karntaka/India.

Home made Sambar Powder :

Dry roast 1/4 Teaspoon of methi seeds, 1/2 teaspoon of channa seeds/Kadale bele, 2 tablespoons of coriander seeds and 1/2 Teaspoon of jeera/cumin seeds with 5 to 6 byadagi chilly.
Dry grind it once it is cools.

( 1 time use).

Little Millet Lemon Rice/Same Chitranna

Millets are known as healthy grains these days because of their health benefits. They are rich in fiber, free of gluten and keeps you in good health. I have used little millet and prepared lemon rice.
Little millet is known as Same akki in Kannada language/Karnataka/India. 

I have used Little millet, lemon, coconut and green chilly.
Let us see some benefits of using "Lemon" in our diet.
Lemon is known for its healthy properites. It is a good blood purifier, contain antioxidants, and helps in good digestion. It helps in treating indigestion, constipation, throat infections, fever and obesity. It also helps in treating respiratory disorders, cholera and high blood pressure. They do take care of our skin and helps in strengthening our bones, immune system and cleanse our stomach. Lemon juice is helpful in treating kidney stones and lowering body temperature. They have vitamins like vitamin C, Vitamin B6, vitamin A, Vitamin E and minerals like copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein.
Let us see the recipe Now :
No Onion or No Garlic is used in this recipe.

Thing Needed :

To Cook :
Little Millet : 2 Cups
Water : 4 Cups
To Season :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Green chilly : 3 to 4
To Add :
Grated coconut : 1 Cup
Grated ginger : 1 Teaspoon
Salt : As required
Ghee : 1 Tablespoon
Turmeric Powder : A pinch
Cashew Nuts : 6 to 8 (Optional)
Lemon : 1
Coriander leaves : 2 to 3 Tablespoons.

Method :

1. Clean wash and cook little millet in pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, curry leaves and coriander leaves.
3. Wash and remove the outer layer of ginger and grate it.
4. Grate coconut and keep it aside. Extract lemon and keep the juice aside.

5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
6. Let mustard seeds splutter. Add slit green chilly and curry leaves.

7. Add cooled little millet and mix it slowly.
8. Add turmeric powder, ghee, lemon juice and mix it nicely. Let the flame be on low.

9. Add grated coconut and  fried cashew nuts. ( Fry it in a teaspoon of coconut oil).

10. Shift the ready Little millet lemon rice to a serving dish. Serve with a cup of curd.

Note :

Do not add more water. It might turn watery and the lemon rice does not taste good. Use the exact required water. ( The ratio is 1 : 2 - one cup millet and 2 cups of water).
Adding onions or garlic is optional. You can use more/less chilly. Use of any cooking oil is optional.
Adding fresh coconut is optional.
Time : 30 Minutes
Serves : 3 to 4.

Pigeon Peas & Cluster Beans Dry Curry

Its the time to get Pigeon peas. Pigeon Peas is winter's crop and it is tender, filled with loads of vitamins and minerals and more than that it is fresh. I have used this pigeon pea, cluster beans and prepared simple dry curry.

One should make use  and eat the seasonal vegetables and pulses during their seasons.

It does provide good effect on our body since they do contain loads of minerals and vitamins. 

Dry curry is one of the side dish and we can prepare with many vegetables and is good to eat with little ghee and hot rice/chapatis/rotis etc.

I have used pigeon peas, cluster beans, coconut and some simple spices.

Let us see some benefits of eating pigeon peas in our diet.

Pigeon peas helps to stimulate growth. They helps to prevent anemia and boost heart health. They also helps to improve digestion and strengthen our immune system. They boost energy and eleminate inflammation. They have good source of potassium and helps in regulating blood pressure in our body. They are filled with proteins and good for people who are suffering from anemia. Pigeon pea is loaded with nutrients and they have some amount of calories and very low in saturated fats and cholesterol. It is filled with dietary fiber. They have Vitamin B, Vitamin C and Carbohydrates. Dietary fibers in them helps to balance cholesterol level in our body. It also magnesium, phosphorus, copper and manganese in it.

Let us see the recipe Now :

No Onion or No Garlic is used in this recipe and it is very simple and easy to prepare. 

Things Needed :

To Cook :

Pigeon Peas : 1 Cup 

Cluster Beans : 1 Cup ( 150 gr).

To Add :

Coconut : 2 to 3 Tablespoons

Green chilly : 1 to 3

Ginger : 1 Teaspoon

Methi seeds : 1/4 Teaspoon

Salt : As required

Coriander leaves : 2 Tablespoons

To Season : 

Coconut oil : 1 Tablespoon

Mustard seeds : 1/2 Teaspoon

Urid dal: 1/2 Teaspoon

Jeera / Cumin seeds : 1/2 Teaspoon

Curry Leaves : 6 to 8

Method :

1. Remove pods and wash it. Wash and cut the edges of cluster beans and cut into small.

2. Grate coconut, wash and cut green chilly, coriander leaves and curry leaves.

3. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.

4. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.

5. Let mustard seeds splutter. Add jeera, slit chilly and curry leaves.

6. Add pigeon peas and mix it well. Add cut cluster beans and mix it again. 

7. Add a pinch of turmeric powder, methi seeds and 1/2 cup of water. Let it cook on medium flame.    

I have used pressure cooker to cook pigeon peas and cluster beans.

8. Cook for 4 to 5 minutes and put off the gas. Let it cool.

9. Keep a pan on the fire and put cooked pigeon peas & cluster beans. 

10. Add salt, grated ginger and mix it nicely. Let all the moisture disappear.

11. Add grated coconut and cut coriander leaves. Mix it well and shift the ready curry to a serving dish. 

12. Pigeon Peas & Cluster Beans Dry Curry is ready to serve. We had it with lunch as one of the side dish.

Note:

It is better to use pressure cooker to cook pigeon peas. Or it takes longer time to cook and the pea pod turns a bit hard. Use of red chilly powder is optional. Use of garlic or onion is optional. Use of roasted methi seeds powder is optional. ( Dry roast methi seeds and powder it. Keep this powder in a air tight bottle/box. Use it for curries and any type of chitranna or masala rice.

Time : 15 Minutes.

Serves : 2  to 3.