Onion Sasive

Sasive is mustard seeds. We have varieties of dishes which are used and prepared with mustard seeds. Here is a simple and quick recipe that goes well with almost all main dishes and You will love to eat as one of the side dish.

When you are just tired and do not want to go out for buying vegetables or want to have simple meal you can try this and enjoy your food.
I have used onions, mustard seeds, fresh coconut and tamarind.
Let us see the recipe now :

Things Needed :

Fresh coconut : 1Cup
Onions : 1 (Medium sized).
Tamarind : 1/2 Marble size
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 5 to 6 leaves

Method :

1. Remove the outer layer of onions and cut into big pieces. Keep it aside.
2. Grate coconut and grind it with  4 to 5 byadagi chilly, 1/2 teaspoon of mustard seeds, tamarind, required salt and cut onions.

3. Add required water to grind. Grind it nicely and remove it from the mixi jar to a serving dish.

4. Add coconut oil seasoning with mustard seeds, ingh and curry leaves.
5. " Onion Sasive " is ready to serve.

Note :

Use of byadagi chilly is optional. It not only adds to the taste, it adds good colour to chutney.
You can also cut onions into very thin pieces and add it sasive mixture. It taste differ.
Use of coconut oil is optional. Do not add more or big onion to grind. It does not taste good.
Time : 10 Minutes
Serves : 2 to 3 .

Mango Tokku/Chutney

Mango/mavinakai /raw mango tokku/chutney is one of the side dish that goes well with curd rice/plain rice or with any other main dishes for spicy lovers. It is good to have them for good digestion.

The season is here and here we go with one of the best tokku/chutney in Udupi style.

This Mango chutney is one of the handy dish. We can mix this tokku with plain rice and turn it as Mango sasive chitranna./Savoury Spicy Rice.

 I have used raw mago, green chilly, red chilly powder, methi and mustard seeds.

Let us see the recipe now :

Things Needed :

Raw Mango : 2 . (Savoury mangoes)

Green chilly : 2 to 3 

Red chilly powder : 1 Tablespoon.

Mustard seeds : 1 Tablespoon

Methi seeds : 1/4 Teaspoon

Salt : 1 to 1 1/2 Tablespoons

Ingh/Asafoetida : A little 

Oil : 1 Tablespoon

Method :

1. Wash mango and clean it with a clean towel. See that all the moisture goes off.

2. Grate it and keep it aside.

3. Wash and slit green chilly and keep it aside.

4. Dry grind mustard seeds and keep the powder aside. ( 1 Tablespoon full).

5. Keep a pan on the fire and heat. Add oil and mustard seeds. ( 1 Teaspoon). Let it splutter.

6. Add slit green chilly and mustard seeds. Fry for a minute. Add Asafotida.

7. Add grated mangoes and a pinch of turmeric powder. Mix it well.

8. Add salt and stir till it changes its colour and thickens.

9. Add red chilly powder and mustard seeds. Stir till the oil oozes on the top and the sides.

10. Stir for another 3 to 4 minutes and put off the gas. Let it cool slowly. (Let it be in the pan til it cools down).

11. Shift the ready Mango Tokku to a clean bottle. 

12. Serve ready Mango chutney whenever you wish.

Note :

Adding more oil is optional. It should be cooked well without adding any water. Even a drop of water /moisture makes the chutney to spoil spoon. Adding more chilly is optional. I have used coconut oil to prepare this tokku.  Use of Til /Sesame oil is optional.. You can keep this tokku for at least 3 to 6 months in fridge. It is always better to keep this tokku in a fridge. ( Some time by mistake using a wet spoon makes the tokku to for fungus. Be careful and use dry spoon.

Time : 10 Minutes.
Serves : As you wish. 

PADAVALA KAI ( SNAKE GUARD ) PALYA

Padavala Kai/Snake gourd is one of the healthy vegetable that should be used more and more in our cooking. According to Ayurveda, Snake Gourd / Padavala Kai is rich in medicinal values that helps to take care of our body system.

I have used Padavala Kai/ Snake Gourd, coconut, mustard seeds, red chilly powder etc.
This Padavala Kai Palya is one of the traditional dish of our Native Udupi. / Dakshina Kannada.

Let us see some benefits of eating Padavala Kai / Snake gourd in our diet.
Snake gourd / Padavala Kai helps to detoxify the body.  It helps to improve digestion and provide strength and immunity to our body. It helps to treat diabetes and good for weight loss. It is rich in protein, soluble fiber and carbohydrate. It is rich in minerals like phosphorus, calcium, niacin, thiamin, magnesium, zinc, protein and vitamin A, vitamin E, Vitamin D, Vitamin B6, Vitamin B 12, and Vitamin C. They are rich in anti inflammatory properties.
Snake gourd Juice/Extract can be used to improve your scalp disorders and dandruff problem. It is low in calories.
Snake gourd helps to improve your skin health. It is said to be packed with multivitamins and helps to grow skin tissues quick. It is also good for good complexion and slow down the aging process. It has cooling and healing properties in it, helps to soothe skin irritation and allergies.

Padavala Kai /Snake Gourd Palya is a dry curry and you can have almost all the main dishes with it.

This is one of the traditional curry from Udupi/Dakshina Kannada.

No onion or garlic is used in this curry.

Lets see the recipe now:

Things Needed :

To Cook :

Padavala Kai : 2  : Small size

To Grind : 

Coconut : 2 to 3 Tablespoons

Red chilly powder : 1 Teaspoon
Mustard Seeds : 1/2  Teaspoon
Tamarind : Very small / One pea pod size

To Season :
Mustard seeds : 1/2 Teaspoon

Urid dal : 1 Teaspoon
Curry leaves : 5 to 6
Oil : 1 tablespoon

To Add :

Coriander Leaves : 2 sticks

Jaggery : 1 Tablespoon .( optional ).

Salt : to taste

Turmeric powder : a pinch

Ground Spice Powder :

Method :

1. Wash and cut padavala kai into small pieces. Cook till they turn soft.

2. Grate coconut and dry grind  it with red chilly/chilly powder, 1/2 teaspoon of mustard seeds.

3. Keep a pan on the fire and heat. Put a tablespoon of oil. Add mustard seeds and urid dal.
4. Add curry leaves once the mustard seeds splutter. Add cooked padvalakai/snake gourd pieces.

5. Mix it well and add turmeric powder.
6. Add jaggery, salt and stir once. Let the moisture completely disappear.

7. Add ground mustard and coconut mixture.
8. Now mix it nicely and cook for 2 minutes.

9. Shift the curry to a serving bowl and serve with hot rice or your choice of main dish.

Note : 

The vegetable should be cooked till it is soft. You can add water if required. Add coconut mixture when the water dries up completely from the cooked vegetable so that palya taste better. Adding jaggery is an optional. Add a spoon of fresh ghee turns Palya more tasty.

Time : 20 minutes.

Serves : 2 to 3.