Showing posts with label no garlic. Show all posts
Showing posts with label no garlic. Show all posts

Tuesday, January 29, 2019

Bottle Gourd - Cluster Beans Curry

Bottle gourd and Cluster Beans Curry is a side dish prepared using bottle gourd and cluster beans./Chavali kodu /kayi.


I have used bottle gourd, chavali kayi /cluster beans some fresh fried spices and coconut.
Cluster beans/chavali kayi or chavali kodu/gori kayi is a seasonal vegetable. It is one of the beans family vegetable that we use in curries, dry curries and even rice baat./baath/Rice dish.

Let us see some benefits of eating " Cluster Beans " in our diet.
Cluster Beans called as follows in different Indian Language.

Gori Kayi/ chavali kodu /chavali kodu in Kannada ( Karnataka),
Kothavara : Tamil,
Kothamara : Malayalam.
Govar : Gujarati,
Govari : Marati,
Guar ki Phalli : Hindi,
Goruchikkudu : Telugu.
Cluster beans is full of nutrition and filled with proteins, minerals and vitamins. It is full of dietary fiber. It is very low in calories. Cluster beans is good for anemic people. They are rich in iron.
Cluster beans contain gylco nutrients that help in controlling blood sugar. They are good for bone healthy. They do contain phosphorous and calcium. They are good for blood circulation in our body. They help to control the blood level in our body. They are rich in fiber and good for people who suffer from constipation and bowel movements.Cluster beans is good for pregnant women because they contain Iron and folic acid. It contain Vitamin K and good for the fetus in the womb.
This Bottle Gourd - Cluster Beans Curry is goes well with almost all main dishes like plain rice, chapatis, pooris, naan, roti, dosa or idli.
No Onion or No Garlic is used in this Bottle Gourd - Cluster Beans Curry.

Let us see the recipe Now :

Things Needed :

To Cook :
Cluster Beans : 250 Grams.
Bottle Gourd : 1/2 of one big bottle gourd.
To Fry :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid Dal : 1/2 Teaspoon
Coriander seeds : 1 Tablespoon
Curry leaves : 8 to 10
Ingh/Asafoetida : A pinch
Chilly Powder : 1 Teaspoon
To Grind :
Fresh Coconut : 1 Cup
Fried spices
Tamarind : Small Marble size
To Add : 
Salt : As required
Turmeric Powder : A pinch
Slit Green chilly : 2
Mustered Seasoning : 1 Teaspoon

Method :

1. Wash and remove the edges of cluster beans and cut into small.


2. Wash and remove the outer layer of bottle gourd and cut into small. Cook with required water.


3. Grate coconut and keep it aside. Wash and slit green chilly.
4. Keep a small pan on the fire and heat. Add little coconut oil ( 1/2 tsp). Add 1/4 tsp of methi.
5. Fry till they turn golden brown. Add urid dal and fry till it turns golden brown.


6. Add coriander seeds and fry for 10 seconds. Put off the fire and add curry leaves and ingh. Add chilly powder and mix it well. Let it turn cool.

7. Grind with coconut, tamarind and fried spices with required water.


8. Keep a pan on the fire and put cooked vegetables. Add little turmeric powder and required salt.
9. Add water if required. Let it boil for 2 to 3 minutes. Add slit green chilly.
10. Add ground coconut mixture and mix it well. Cook for 2 to 3 minutes. Stir in between so that it does not get burnt.


11. Shift the curry to a serving dish. Add mustard seasoning and cut coriander leaves. (Optional).


12. Serve with the main dish you have prepared.


Note : 

Cut the vegetables into small pieces. Keep the flame low while frying the spices. Do not add more oil while frying. Use fresh coconut to add taste and aroma. Use of onions and garlic is optional. ( I have not used ).
Time : 30 Minutes.
Serves : 2 to 3.

Sunday, November 4, 2018

Ash Gourd - Moong Dal Bolu Huli /Curry

Ash Gourd - Moong dal Curry /Bolu Huli is one of the traditional dish from Udupi / Karnataka. I have added  tomatoes and fried moong dal. It is easy to prepare and easy to digest. One more healthy curry that you surely enjoy with all the main dishes.


Ash Gourd is filled with nutritious, vitamins and medicinal values. We do use each part of this vegetable, like the outer layer is used for preparing chutney. The vegetable is used for curry and other dishes. The inner part/pulp is used for curd curry and the seeds are dried and dry roasted and eaten.
Here I have prepared " Bolu Huli " which means curry that does not have coconut init. So the curries which are prepared with out using the coconut is called " Bolu ". ( ಬೋಳು).
Let us see some benefits of eating Ash Gourd /ಬೂದು ಕುಂಬಳಕಾಯಿ .
Ash gourd is also known as kumbalakayi. booda kumbalakayi in Kannada. The pumpkin is known as sihi kumbala.
Ash gourd is good for diabetic people. It is also good for loosing extra weight. Ash gourd juice helps to treat acidity and peptic ulcer. Ash gourd is good for people who suffer from constipation.
Ash Gourd is rich in fiber and contain Vitamin C and minerals like phosphorus, iron and calcium.
 Let us see the recipe Now :
No Onion or No Garlic is used in this Ash Gourd - Moong Dal Bolu Huli /Curry.

Ingredients :

Ash Gourd : 1 Big bowl. (250 Grams).
Moong Dal : 1 Small cup. /2 to 3 Tablespoons
Green chilly : 3 to 4
Tomatoes : 2 ( Medium sized )
Ginger : An inch
Salt : As required
Turmeric Powder : A pinch
Coriander leaves : 2 to 3 Tablespoons
Lemon : 1/2 lemon juice  /1 Teaspoon
For seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A pinch ( A little )

Method : 

1. Wash Ash gourd nicely and remove its outer hard layer. Remove the pulp and seeds.
2. Cut the vegetable into small pieces. Keep it aside.

3. Wash tomatoes, curry leaves, coriander leaves, green chilly and keep it aside.
4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Cut tomatoes, slit green chilly and cut coriander leaves. Wash and cut lemon in to halves. Squeeze out the extract from half lemon.
6. Keep a pan on the fire and heat. Put oil and mustard seeds. Put urid dal.
7. Let mustard seeds splutter. Add slit green chilly, ingh and curry leaves. Add grated gu
8. Wash and remove the water from moong dal and add it to mustard seeds seasoning.


9. Fry nicely for 1 to 2 minutes. Add cut ash gourd pieces, tomatoes and put some water.

10. Pressure cook for 2 to 3 minutes. Let it cool.

11. Put cooked ash gourd - moong mixture. Add salt, turmeric powder and mix it. Add required water and let it boil for 3 to 4 minutes.. Add lemon extract.

12. Shift Ash gourd - moong dal bolu huli /curry to serving bowl. Serve with the main dish you have prepared.

Note : 

Use of pressure cooker is optional. You can cook it separately. Prepare the seasoning and add cooked ingredients and them mix it. Adding any other spices is optional. Adding more chilly is optional. Adding a tablespoon ghee to curry is optional. It adds to the taste.
Time 30 Minutes.
Serves : 3 to 4.

Monday, October 1, 2018

Raw Tomato - Fresh Cow Peas Curry

Tomatoes are good to have in our cooking. It is good to see our home garden is giving out so much tomatoes. This time it is green tomato curry done with these Green Tomatoes. Fresh cow peas is also available plenty in market.
I have used green raw tomatoes and cow peas for this curry. Fresh aromatic spice is prepared and used for this Curry.
Let us see the recipe now :

Things Needed :

Raw Tomatoes : 10 to 12
Fresh cow peas : 1 Bowl.
Coconut : fresh and grated : 2 to 3 Tablespoons.
Fresh spice powder : 2 Tablespoons
Salt : As required
Coriander leaves  : 2 Tablespoons
For Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : Cumin Seeds : 1/2 Teaspoon
Ingh : Asafoetida : A little
Curry Leaves : 5 to 6
Green Chilly : 1 or 2

Method :

1. Wash and cut tomatoes into small pieces. Wash and pressure cook cow peas for 3 to 4 minutes.
2. Wash and cut curry leaves, coriander leaves and slit green chilly.


3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add oil and mustard seeds  and jeera.
5. Let mustard seeds splutter.
6. Add curry leaves, ingh and slit green chilly.

7. Stir once and put cut tomatoes. Fry them on low flame. Add cooked cow peas and stir slowly/
8. Add turmeric powder, a teaspoon of jaggery.

9. Let it cook soft. Add salt and mix it well.
10. Add spice powder and mix all the ingredients nicely.
11. Let all the moisture disappear. Add Fresh grated coconut.


12. Shift the curry to a serving dish and mix it with coriander leaves. Raw Tomato - Fresh Cow Peas curry is ready to serve.

Note : 

Do not add while cooking tomatoes. It will be cooked soft with its moisture. Adding any spice powder is optional. Adding little garam masala adds to the taste. No onion or garlic is used here.
Adding more / less oil is optional. Use of coconut is optional.
Time : 15 Minutes.
Serves : 3 to 4
Special Spice powder :

Ingredients:

2 Tablespoons of coriander seeds, 1/2 teaspoon of cumin seeds, 1 teaspoon of channa dal, 1 teaspoon of urid dal, ingh, 2 cloves,  a very small piece of cinnamon, handful of curry leaves and a pinch of ingh.
Dry roast all the above ingredients on low flame one by one and powder it once it is cooled. 

Thursday, August 23, 2018

Simple Bottle Gourd /Sorekai Dry Palya

Bottle gourd/Sorekai/Doodi is one of the healthy vegetable and it available plenty all around the year.



I have done many recipes with Bottle gourd. Here is a simple,  yummy, easy dry curry which is very quick too. 
I have used simple spices and the bottle gourd. 
Let us see the recipe now : 
No Onion or No garlic is added to this Simple Bottle Gourd /Sorekai Dry Palya

Things Needed :

Sorekai / Bottle gourd pieces : 1 Bowl.
Red byadagi chilly : 2 
Jaggery : 1 Tablespoon
Coconut : 2 to 3 Tablespoons
Salt : As required
Coconut Oil : 1 Tablespoon
Mustard seeds /Sasive : 1/2 Teaspoon
Urid dal /Uddina bele : 1/2 Teaspoon
Curry leaves :  6 to 8
Coriander leaves : 1 Tablespoon ( Optional)

Method :

1. Wash and peel of the outer layer of bottle gourd./Sorekai.
2. Cut bottle gourd into very small pieces and cook with required water till soft.


3. Grate coconut and keep it aside. Wash coriander leaves and curry leaves and cut into small.
4. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
5. Cut red chilly into two to three pieces and put it the seasoning.
6. Let mustard splutter. Add curry leaves and mix it once.
7. Add cooked bottle gourd pieces and jaggery. Mix it well.


8. Add turmeric powder (a pinch) and required salt. Let jaggery melt and mix it with the pieces.
9. Let all the moisture disappear completely. Put off the fire and add grated coconut.
10. Mix it well and shift the ready dry palya .curry to a serving dish.


11. Add coriander leaves on the top.


12. Serve with the main dish you have prepared. We had this curry as one of the side dish with our lunch.

Note :

You need to cook bottle gourd pieces till soft to get good taste. (Do not over cook).
Adding jaggery is optional. We like to add little jaggery in some of the dishes in Udupi style of cooking. Adding green chilly instead of red chilly is optional. Taste differ. No need to add more oil. Do not cook the curry after adding fresh coconut. Adding coriander leaves is optional.
Time : 15 Minutes
Serves : 2 to 3 
Purely : Udupi Taste /Karnataka /India .

Sunday, August 19, 2018

Kempu Harive /Amaranth leaves Saasive

Harive soppu/Amaranth Leaves are the healthy leaves which grows nicely all round the year. We do prepare different dishes using Harive Soppu. Here is one of the traditional dish from Udupi .
It is one of the  dish prepared even in Temples.
Temple Food :

I have used harive soppu, mustard seeds, tamarind and red chilly ( Byadagi chilly ) and coconut.
Mustard seeds help us to digest the food easily, keeps our body warm and take care of our health.
Kempu Harive/Amaranth leaves Sasive is one of the traditional dish of Udupi/Karnataka. It is one of the traditional dish prepared on festival or feast day in temples. 
The food prepared in temples do not have Onions or Garlic. It is easy, simple and quick. 
Let us see the recipe Now :

Ingredients :

To Cook :
Harive soppu/Amaranth Leaves : 1 Small bundle
To Grind :
Coconut : 1 Cup: Fresh and grated
Mustard seeds : 1/2 Teaspoon
Red chilly : 4 to 5
Ingh / Asafoetida : A pinch
Tamarind : A small marble size
To Season :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6
To Add :
Salt : As required
Turmeric Powder :

Method :

1. Wash and cut harive soppu/amaranth leaves and cut into small pieces.
2. Pressure cook with little water. ( 4 to 5 minutes).


3. Grate coconut and grind it with half teaspoon mustard seeds, byadagi chilly, small marble size tamarind and little ingh. Add required water to grind.


4. Keep a pan on the fire and add cooked harive soppu. Add turmeric powder. Add required salt and mix it well. Let it boil for 2 to 3 minutes.
5. Add ground coconut - mustard seeds mixture. Mix it well and cook for 2 to 3 minutes. Add required water if necessary.


6. Shift the ready Kempu Harive /amaranth leaves Sasive to a serving dish.
7. Add mustard seeds, ingh, curry leaves seasoning done in coconut oil.

8. Serve with the main dish you have prepared.

Note :

Hot plain rice is a good combination for this Kempu Harive Sasive. Sasive means mustard seeds.
Mustard seeds are good for digestion. It is full of fiber. Adding more chilly is optional. Use of little tamarind is advised. Use of 1/2 Teaspoon of moong dal or soaked raw rice while grinding coconut is advised. It mixes all the ingredients nicely.
Time : 20 Minutes
Serves : 3 to 4 .
Purely South Canara /Udupi Style / Indian Recipes.

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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