Showing posts with label pepper pods. Show all posts
Showing posts with label pepper pods. Show all posts

Friday, June 15, 2018

Avalakki Spicy Huggi

Avalakki/Aval/ Poha/Flattened Rice is good for health and easy to digest, quick to prepare. Here is Avalakki Spicy Huggi/Pongal that we can prepare for breakfast/brunch/snack or dinner.

It is very close to kichidi ( mixed with dal), very good for all age group. Kichidi is normally prepared for dinner so that it is very soothing and healthy. This Avalakki Spicy Huggi is bit thick and is loaded with spices and little ghee which helps to be full for a long time and it can be eaten for breakfast/brunch. It is always better to have this Avalakki Spicy Huggi in the mornings, so that it is easy to digest. I have used avalakki, moong dal, green chilly, ginger, pepper and coconut.
Let us see the recipe now.

Things needed :

To Cook :
Thick Avalakki : 2 Cups
Moong dal : 1/2 Cup
To Add :
Green chilly : 2 to 3
Black Pepper pods : 5 to 6
Ginger : 1 Tablespoon (Grated)
Turmeric powder : A pinch
 Salt : As required
Coconut : 1/2 Cup
Lemon : 1 Teaspoon
Coriander leaves : 2 to 3 Tablespoons
To Season :
Ghee : 2 to 3 Tablespoons
Jeera /Cumin seeds : 1 Teaspoon

Curry leaves : 8 to 9 leaves

Method :

1. Wash and drain water from avalakki. Wash and squeeze out lemon extract and keep it aside.
2. Wash and cut green chilly into big pieces, peel off outer layer of ginger and wash it again. Grate it and keep it aside.
3. Take a big bowl, add washed avalakki, cut green chilly,  grated ginger and required salt.
4. Mix all the ingredients with avalakki and keep it aside.

5.Grate coconut and keep it aside. Crush pepper pods and add it to avalakki.
6.Wash moong dal and drain all the water and keep it aside.

7. Keep a big pan and add a tablespoon of ghee. Add jeera/ingh and  2 to 3 pepper pods. ( Whole).
8. Add ingh/Asafoetida and let jeera turn little brown. Fry. nicely.

9. Add washed and drained moong dal and fry for 2 minutes. ( On medium flame).
10. Add a glass of water and cook for 4 to 5 minutes. Be careful it may over flow. ( Better keep a big pan).
11. See that moong dal turns soft. Mix it well. Add washed avalakki,  Grated ginger and crushed pepper.

12. Mix it well and let it cook on low flame for 2 to 3 minutes. Let all the moisture disappear.

13. Mix it again and add grated fresh coconut, Lemon juice. Add remaining ghee. Mix it well again. Add cut coriander leaves.

14. Shift the Ready Avalakki Spicy Huggi to a serving bowl. Serve with your choice of side dish or a cup of curd.

Note :

Dry roasting moong dal helps the dal to evenly. ( Will not be over cooked ). Adding slit green chilly gives nice aroma to Huggi. You can use more/less of green chilly. Use of pepper pods adds aroma to Huggi and it helps the food to digest properly. Adding more less coconut is optional. Adding more/less ghee is optional. Thick avalakki must be used to get good consistency.
Time : 15 Minutes.
Serves : 3 to 4 

Tuesday, June 12, 2018

Basale & Dil Leaves Kootu /Curry

Basale leaves are known as Malabar leaves and Dil leaves are sabbassige soppu in Kannada.
This Kootu is goes well with almost all the main dishes.

Basale and dil leaves are from our garden. We do grow flowers and little vegetables in pots on our terrace. It gives so much pleasure when you use your homegrown vegetables.
I have used pepper, green chilly, beans, leaves, toor dal jeera and mustard seeds.
Let us see the benefits of black pepper in our diet.
Black pepper is used since ancient time in cooking and it rich source of medicinal values. It is good for cough, cold, fever and stomach upset. It helps to improve the digestion in our body. It is good remedy for intestinal gas. It has good antioxidant properties. It helps to improve our immune system.
It is loaded with magnesium, Vitamin K, Iron and fiber. It adds taste to the food we eat.
Black Pepper/Pepper Corn is also used in easing aches, muscle pains and inflammatory arthritis. It has antibacterial, antioxidant and immune boosting properties.
Let us see the recipe Now :

Ingredients :

To Cook:
Basale/Malabar leaves : 1 Bowl (1 Small bundle)
Dil /Sabbassige leaves : 1/2 bowl. ( 1 Small bundle)
French beans : 250 Grams
Moong Dal : 1/2 Cup
To Grind : 
Fresh grated coconut : 1/2 Cup
Pepper pods : 4 to 5
Jeera/Cumin seeds : 1/2 Teaspoon
To add :
Salt : As required
Coriander leaves : 2 Tablespoons
Ground coconut masala
Green chilly : 2 to 3 
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/4 Teaspoon
Jeera/Cumin seeds : 1/4 Teaspoon
Curry Leaves : 6 to 8 Leaves
Ingh/Asafoetida : A little

 Method :

1. Clean and wash the leaves, cut off the hard stem and cut the leaves into small. (Basale and Dil leaves). Wash and cut curry leaves, slit green chilly and cut coriander leaves into very small.

2.Wash and remove the edges of beans and cut into very small pieces.
3. Wash and cook moong dal in a pressure cooker.

4.Cook leaves and cut beans separately in a pan with required water. Add slit chilly to it.
5. Grate coconut and grind it with jeera, pepper pods and 1/2 teaspoon of mustard. Use required water to grind.

6. Keep a big bowl on the fire and put cooked leaves, beans and cooked moong dal.
7. Add a little turmeric powder, required salt and little water. Mix it nicely and let it cook for 2 to 3 minutes.

 8. Add ground coconut mixture and mix it well. Let it boil for 2 to 3 minutes.

 9. Shift   Basale & Dil leaves Kootu to a serving dish.
10. Add coconut oil, mustard seeds, jeera, ingh and curry leaves seasoning to Hot Kootu.
11. Add cut coriander leaves on the top.
12. Serve with any choice of your main dish with Basale & Dil Leaves Kootu Curry.

Note : 

Cooking leaves and beans separately is always better or it will be over cooked in pressure cooker.
Adding more chilly is optional. Adding jeera /cumin seeds helps the curry to digest well. Adding a teaspoon of lemon juice is optional. ( I have not added). Adding a cup of thick curd is optional. It taste different.
Time : 30 Minutes
Serves : 4 to 5 
Purely South Indian Dish.

Sunday, July 27, 2014

Carrots-Sweet Potato- Alasande Curry

Carrots Sweet Potato and Alsande  Curry is a gravy dish and we can have them with Plain Rice, Chapatis, Roti, Parotas, Idli and Dosa. Carrots, Sweet potato and cow peas and some spices are used with coconut. Cow Pea is nothing but Alasande in Kannada.

Lets see some benefits of Sweet Potato, Carrots and Alsande. (Red ones).
Alsande (Cow Peas) is a rich source of protein, minerals and vitamins. It lowers the cholesterol level. Rich content of anti oxidants. It is low fat content. Good for diabetes and weight loss diet. I have used the red coloured Cow peas and it is also know as clay cow peas.
Carrots are  with wholesome health benefiting compounds such as beta-carotenes, vitamin A, vitamin C, minerals and anti oxidants in ample amounts. They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. they are especially rich in many B-complex groups of vitamins such as folic acid.
Sweet Potatoes are especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6. They are good source of vitamin C. which plays an important role in bone and tooth formation, digestion and blood cell formation. It helps to maintain skin;s yourthful elasticity and essential to help us to cope with stress. They contain Vitamin D which helps to immune system and overall health. Sweet potatoes contain iron and good source of magnesium.
Here is a recipe of all these goodies which are full of vitamins, minerals and proteins. It is easy to prepare and I am sure the whole family and all age group will surely enjoy having this curry.

Things Needed : 

To Cook :
Alasande Kalu ( Cow peas) : 1 Cup
Carrots : 2
Sweet Potatoes : 2
To Roast and Grind :
Coconut : 1/2 Cup
Red chilly powder : 1 Teaspoon
Pepper pods : 4 to 6
Jeera : 1 Tea spoon
Methi Seeds : 1/4 Tea spoon
To Add :
Tamarind pulp or lemon : 1 Table spoon
Turmeric Powder  : a pinchSalt : Required
To Season :
Mustard seeds : 1/2 Tea spoon
Oil : 1 Tea spoon
Ingh : a pinch
Curry leaves :  5 to 6
Coriander leaves : 2 Table spoons

Method :

1. Wash and pressure cook "Alasande"   with sufficient water. (1/2 Cup will do).

2. Wash and cut carrots and sweet potatoes and remove the outer skin of sweet potatoes. and cut it
into small pieces.

3. Grate coconut. Soak tamarind in water for 5 minutes and squeeze out the pulp. Keep it aside.
4. Roast methi seeds, pepper, and jeera on low flame add grated coconut and red chilly powder, grind it nicely. Keep the ground mixture aside.

5. Wash and cut coriander leaves and curry leaves.
6. Keep a pan on the fire. Put oil and heat. Now add mustard seeds and let it splutter. Add jeera, ingh and curry leaves.
7. Add cooked carrot and sweet potatoes. Add cooked Alsande and mix it well.
8. Add required water and cook for 5 minutes. (till the vegetables are soft). Add turmeric powder.

9. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Add water if required.

10. Add lemon extract and cut coriander leaves and mix it.

Shift the curry to a serving bowl and Serve with rice or chapati.

Note :

You can soak Alsande for  6 to 8 hours (over night) and then use it. You can also use more or less chilly. Using pepper pod helps to easy digestion. Adding onions and garlic is purely optional. ( I have not used it).
Time : 40 Minutes
Servings : 4 to 5

Wednesday, July 16, 2014

Raw Banana Kootu ( Plantain Curry)

Raw Banana Kootu is a gravy dish and we can have them with rice, chapati, roti, idli and even dosas. Raw banana is used in many curries and koftas and it is one of the favourite vegetable for many people in South India.

Lets see some benefits of Raw Banana.
Raw Bananas or Plantain is a carbohydrate source. It contain a high amount of resistant starch. The green bananas may reduce the risk of diabetes and helping to lower blood cholesterol levels. Green Bananas are good source of fiber. It keeps your stomach full for a long time. It contain low fat. Plantains contain Vitamin C.
Here is a recipe of Raw Banana (Plantain) Kootu which is very easy to cooked with mild spices and will be liked by all age group.
No Onion or No garlic added in this Kootu Curry. It is one of the traditional dish of Iyengaris. ( Combination of pepper pods and Jeera are good for digestion and helps to digest the food easily).

Things Needed : 

To Cook :
Raw Banana (Curry Banana) : 2
Tomatoes : 2
Toor Dal : 1/4 Cup
To Dry roast or fry :
Jeera : 1 Tea spoon
Pepper pods (whole pepper) : 6 to 8
Methi Seeds : 1/4 Tea spoon
To Season :
Oil : 2 Teaspoons
Ingh : a pinch
Mustard Seeds : 1/2 Teaspoon
Curry leaves : 5 to 6
To grind :
Coconut : 1/2 Cup
Roasted spices
To Add :
Salt : according to taste
Water : Required water
Coriander Leaves : 1 Table spoon
Green chilly : 2
Turmeric Powder : a pinch. (less than 1/4 tea spoon)

Method :

1. Wash and remove the outer skin of the Plantain and cut it into small pieces (according to your wish) and put it in water).

2. Wash and cut coriander leaves, tomatoes and grate coconut.
3. Wash and cook dal in a pressure cooker and leave it for cooling.
4. Now keep a pan and put 1 spoon of oil. Put methi seeds and fry them nicely till they turn brown.
5. Add jeera and pepper pods and ingh to it. Add curry leaves , green chilly and put off the fire.

6. Now add coconut to the fried mixture and grind nicely using little water.
7. Remove the ground mixture and keep it aside.
8. Keep a big pan on the fire and put remaining oil. Put mustard seeds. Let it splutter.
9. Add 5 to 6 curry leaves and fry. Add little ingh and Cut banana. Mix it well.
10. Add water and cook till they turn soft.( 2 to 3 minutes). Add cut tomatoes.

11. Add cooked dal and salt. Add turmeric powder. Mix it well.

12. Add required water and mix it well. Let it cook for 2 minutes.
13. Now add groud coconut - spice mixture and mix it well.

14.  Let the Kootu boil nicely for 2 minutes.
15. Put off the fire and shift kootu to a serving dish.
16. Add coriander leaves and mix it well and serve with the main dish you prepared.

 Note :

Do not cook Plantain too soft. It may smash in the curry and you may not be able to  get the vegetable. Adding more spice, chilly is an optional.
Adding onions and garlic is also optional. You can add lemon juice (lemon extract) to the curry to give a tangy taste. (1 lemon).
Adding dal is also an optional. Use more coconut if you are not using dal to get a thick curry.
Time : 30 minutes
Serves : 5.

Tuesday, April 22, 2014

Bottle Gourd + Carrot Curry (Kootu)

Bottle gourd (Sorekai ) Carrot curry is a gravy dish. It is also known as Kootu in Karnataka. Kootu is a vegetable curry with spices.

Bottle gourd is known as Sorekai in Kannada, Churaikai or Churakka - Malayalam, Sorakkay -Tamil, lauki - dudhi or ghiya -Hindi / Urdu, Lau - Bengali and Anapakaya in Telugu.

Lets see some health benefits of Bottle gourd and Carrots.

Bottle gourd is full of fiber and easy to digest. Cooked bottle gourd helps the body to cool and it is very good for people who are suffering from headache, vomiting sensation. Bottle gourd supports the urinary system of our body by reducing burning sensation from high acidic urination. It also reduces the chances of urinary infection. It contains many vitamins and minerals like calcium, magnesium, phosphorus, Vitamin A, and C. Bottle gourd helps to reduce the high blood pressure.It is good for diabetic patients. It is full of fiber and minerals and is a very good remedy for people who are suffering from constipation.

Carrots are rich in anti-oxidants, vitamins and dietary fiber. Carrots are rich source of Vitamin A, Vitamin B and Vitamin C. They contain minerals like copper, calcium, potassium, manganese and phosphorus.

Here is a recipe of Bottle Gourd + Carrots Curry. This gravy goes very well with rice, chapatis, rotis, poori , dosas, idli or even with Akki Rotti.

Ingredients :

Bottle gourd :  2 cups
Carrots : 1 Cup ( 2 carrots)
Jeera : 1/2  Tea spoon
Pepper Pods: 5 to 6
Red chilly : 4 to 5
Urid dal : 1/2 Tea spoon
Coconut : 1/2 Cup
Turmeric powder : a pinch
Oil : 1 Tea spoon
Mustard seeds : 1/2 tea spoon
Urid dal : 1/2 Tea spoon
Curry leaves : 5 to 6
Salt : to taste
Lemon or tamarind pulp : 1 Tea spoon
Coriander leaves : 1 Table spoon


1. Wash and cut carrots, bottle gourd and coriander leaves.
2. Boil cut carrots and bottle gourd pieces for 5 to 8 minutes and keep it aside.

3. Keep a small pan on the fire. Heat and put 1/2 spoon of oil.
4. Add urid dal and fry till brown. Now add pepper pods, 1/2 tea spoon of jeera, ingh and red chilly. Fry for 1 minute.

5. Now put off the gas and add coconut and just stir once and mix well. (Fried items).

6. Grind all the fried items using little water.
7. Keep another big pan. Add remaining oil and heat. Add mustard seeds, and urid dal.
8. Let the mustard spurt. Add curry leaves and ingh.
9. Add cooked carrots and bottle gourd pieces. Add salt and turmeric powder. Mix it well.

10. Let it boil for 2 minutes. Now Add ground coconut spice mixture. Stir nicely.

11. Boil for 3 to 4 minutes and put off the gas. Add lemon, stir and replace the curry to a serving bowl.
12.Serve with rice, chapati or any other main dish you prepared.

Note :

Adding lemon juice to Kootu is optional. Normally tamarind or lemon is not added to kootu. Using less or more chilly is also an optional. Adding a ghee just before serving the curry, adds to the taste of the curry. Adding onions and garlic is purely optional. ( I did not use).
You can also prepare using different vegetables with the same ingredients. (Beans, peas, potatoes and sweet potatoes etc). If bottle gourd is tender no need to remove its outer skin. Wash it nicely and then cut it.
Time : 30 minutes.
Serves : 5