Watermelon Rind - Cow Pea Curry

Watermelon Rind - Cow Pea Curry is simple and healthy curry which goes well with all the main dishes.

In this hot summer we do buy and eat watermelon. We can use the rind and prepare many dishes, curries, dosa and dry curries. Watermelon rind is full of fiber, rich with vitamins and minerals.
I have used watermelon rind, cow peas, some simple spices and coconut.
Let us see the recipe now :

Things Needed :

Watermelon Rind : 2 Cups
Cow Peas : 1 Cup
Basale stems : 1 Handful (Optional)
Jeera /Cumin seeds : 1/2 Teaspoon
Sambar Powder : 1 Tablespoon
Methi /Fenugrik seeds : 1/4 Teaspoon
Mango pieces : 1 Tbs
Salt : As required
Turmeric powder : A pinch
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh / Asafoetida : A pinch.

Method :

1. Wash and soak cow peas over night and keep it aside.
2. Peel off the outer layer of watermelon and cut the rind into small pieces.
3. Now cook watermelon rind and cow peas with handful of basale stem. Pressure cook for 5 to 6 minutes.

4. Grate coconut and grind it with half tsp of jeera, 1 tbs of sambar powder. Use required water to grind.

5. Keep a big pan on the fire and add cooked ingredients. Add cut mango pieces.

6. Add required water, salt, fenugrik seeds and pinch of turmeric powder. Mix it well and boil for a minute.

7. Add ground coconut mixture and mix it nicely and slowly. Let it boil for 2 to 3 minutes. stir in between and cook.

8.Shift the ready curry to a serving dish and add coconut oil seasoned mustard seeds, ingh, curry leaves.

9. Serve with any main dish of your choice.

Note :

Watermelon should be cooked till soft.  Using pressure cooker is a good idea to cook watermelon rind. Pressure cook watermelon rind for 5 to 6 minutes.
It is always better to use pressure cooker to cook peas and other pulses, except moong dal. Use of tamarind instead of raw mango pieces is optional.
I used basale /Malabar leaves stems since I had it. It is purely optional to use any edible leaves.
Use of any brand sambar powder is optional. I used home prepared Sambar Powder.
Use of garlic and onion is optional.
Time : 30 Minutes.
Serves : 3 to 4.

Home made Sambar Powder :

Dry roast/fry with a tsp of oil, 1/4 tsp of methi seeds, 2 tbs of coriander seeds, 5 to 6 byadagi chilly, 1/2 tsp of urid dal and 1/2 tsp of jeera/cumin seeds on low flame. Add a pinch of ingh/asafoetida and curry leaves. Dry grind when it is cooled or grind it with 2 to 3 tbs of fresh coconut gratings.
We normally fry the spices when we prepare the curry. It is fresh, aromatic and healthy.
The above said sambar powder is enough for 1 time only.

Snake Gourd Dry Curry

Snake Gourd / Padavala Kai is one of the healthy vegetable and is full of nutritious. We should have these fiber rich vegetables in our diet regularly.

I have tried Snake Gourd Dry Curry, using jeera/cumin seeds/fennel seeds and little mustard seeds.
Added coconut to add the taste and good vitamins.
Udupi Taste Snake Gourd Dry Curry is one of the traditional dish prepared during any festival or feast. We do not use onions or garlic usually in our dishes.
Let us see this simple recipe.
NO ONION or NO GARLIC IS USED IN THIS DRY CURRY.

Ingredients : 

Snake Gourd : 1 ( Small one )
Coconut : 1/2 Cup /2 to 3 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Sambar Powder : 1/2 Teaspoon
Red chilly Powder : 1/2 Tsp
Salt : As required
Coriander leaves : 1 Tablespoon
 To Season : 
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
Curry Leaves : 5 to 6

Method :

1. Wash and cut snake gourd into very small pieces. Wash curry leaves and coriander leaves.
2. Grate coconut and grind it with sambar powder, red chilly powder and mustard seeds. Remove the ground mixture from the jar and keep it aside.

3. Keep a pan on the fire and heat. Add coconut oil and mustard seeds. Let it splutter.
4. Add curry leaves. Add cut snake gourd pieces and mix it well.
5. Add required water and cook till they turn soft.

6. Add salt. Add little turmeric powder and stir nicely.
7. Add ground coconut mixture and let mix it well. Let it cook on low flame till all the moisture disappear.

9. Shift it to a serving dish, add cut coriander leaves and serve as one of the side dish.

Note :

You can use pressure cooker to cook snake gourd pieces.Do not over cook.
Adding more /less green chilly is optional. Use of jaggery is optional. Use of any cooking oil instead of coconut oil is optional.
Time : 15 Minutes
Serves : 2 to 3 .

Boiled Rice & Rava Rotti

Boiled Rice/Kichchakki - Rava Rotti is one of the tasty and healthy Rotti, that can be eaten for breakfast. We from South Canara always think of using Boiled Rice instead of White raw rice.
Normally raw white rice and boiled rice is used to make this rotti. Here I have used medium sized Rava/sooji/semolina instead of white rice or rice powder.

I have used boiled rice, rava, coconut and salt to taste. This kind of rotti is known as Balchattu means only simple rotti. This rotti is eaten with dals, chutney, jaggery and honey. ( Choice is yours ).
No Onion OR Garlic is used here in this rotti.
With the same batter I prepared Vadas. Rice Vadas are very famous and yummy. I used a very little jaggery which adds to taste,. ( The taste of sweet is very light ).
Things Needed :
Boiled Rice : 2 Cups
Rava : 1 Cup
Coconut : 1 Cup (Fresh and grated ).
Salt : As required
Oil : 2 to 3 Tablespoons

Method : 

1. Wash and soak boiled rice in Hot boiling water. ( Over Night ).
2. Grind boiled rice with required water. ( Use the water which rice is soaked ).
3. Remove it from the mixi jar to a bowl.
4. Add rava and 1 cup of grated coconut. Add required salt.
5. Mix it well and keep it aside.

6. Keep a tava on the fire and heat. Add a teaspoon of oil on the top.
7. Take a handful of batter and spread it with your fingers. Spread it as thin as you like. ( Let the flame be very low ).
8. Add little oil on the top and cover. Cook for 1 to 2 minutes . ( Medium and low flame ).

9. Turn the other side and cook for another 1 minute.

10.Now Boiled rice & Rava Rotti is ready to serve.

11. Serve with the choice of your side dishes.

12. Repeat the same and prepare remaining rotti.

Note :

Soaking boiled rice in hot boiling water helps the rice to be softer fast and grinds it well. Rotti turns soft too. Adding coconut while grinding rice is optional. Remember to reduce the flame to low while spreading the batter on tava. If the flame is high rotti can not be spread well and it sticks to the pan.
Time : 
Soaking boiled rice : Over Night or 6 to 8 hours + Grinding time 10 minutes + preparing time 20 minutes.
Serves : 3 to 4 

Preparation of  Akki Vade /Rice Vada :

Same batter +  1 Tablespoon Jaggery
Mix the batter well and Fry both sided on medium flame . Let it turn slightly golden brown.
It fluffs up like poori and eat it when it is hot. 

Simple Raw Mango Rice

In Raw Mango season we do use raw mangoes. Varieties of raw mango preparation is done with it.
I have prepared Simple Raw Mango Rice with methi aroma.

 It is very healthy to use  seasonal vegetables and fruits according to the season, they will be rich in vitamins and minerals. Here I have prepared quick raw mango rice. It is yummy, easy and quick.
I have used raw mango, cooked raw rice, little rasam powder and the seasoning ingredients.

It is one of the simple and easy recipe. No garlic or Onion is added here in this Simple Raw Mango Rice.

Let us see the recipe now :

Ingredients :

Raw Mango : 1 Medium sized 

Cooked Raw Rice : 2 Cups.

Rasam Powder : 1 Tablespoon

For Seasoning :

Cooking Oil : 2 to 3 Tablespoons

Mustard seeds : 1 Teaspoon

Jeera : 1/2 Teaspoon

Curry Leaves : 8 to 10

Ground Nuts : 2 to 3 Tablespoons
To Dry roast :
Methi seeds : 1/2 Teaspoon

To Add :

Salt : As required 

Turmeric powder : A little
Jaggery : 1 Tablespoon
Ghee : 1 Tablespoon
Coriander Leaves : 1 Tablespoon

Method :

1. Wash and cut coriander leaves and curry leaves.
2. Grate coconut and keep it aside. Dry roast methi seeds and dry grind it. Keep it aside.
3. Wash and wipe out the moisture of mango and grate it.

4. Keep a pan on the fire and heat. Add oil, mustard seeds and Methi seeds.
5. Let mustard seeds splutter. Add ground nuts and fry till they turn golden brown.
6. Add curry leaves, jaggery grated raw mango, salt and turmeric powder. Fry on medium flame.

7. Add grated coconut. Add rasam powder and ground methi seeds powder.
8. Mix it slowly and cook on low flame. Add a tablespoon of ghee.

9. Add cooked rice and mix it slowly. Let it cook on low flame for 2 minutes. ( On low flame).

10. Shift it to a serving bowl and add cut coriander leaves. Raw Mango rice is ready to serve.

Note :
I have used Raw totapuri mango. It is mild savoury fruit. ( Raw ). Use of jaggery and ghee more /less is optional. Use of home made rasam powder taste better. Dry roasted methi seeds powder adds to aroma and health. It helps to reduce the cholesterol. Adding jaggery is optional.
Time : 15 Minutes. If you use already cooked rice. or + 20 minutes to cook rice.
Serves : 2 to 3 .

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.