Showing posts with label spicy. Show all posts
Showing posts with label spicy. Show all posts

Tuesday, August 14, 2018

Cow Peas - Mangalore Cucumber Curry /Gasi.

Fresh cow peas are seasonal pods and they are very soft and tender when they are just plucked from its plant. Later they dry it and then store it to use as dry pods. We can use fresh pods to prepare many dishes and the dishes turn not only delicious, it is packed with full of proteins and nutrients. I have used Mangalore Cucumber/Bannada southekai along with cow peas and prepared yummy curry.



This curry is called as Gasi/Thick and spicy curry and one of the traditional dish of South Canara./Udupi , Mangalore. Malenadu region.

Let us see some benefits of Coriander seeds in our diet.
Indian spices are very famous even in our ancient period. We read about the exchange of spices to gold from foreign countries. Spices like cinnamon, pepper, ginger, cardamom, cloves, nutmeg etc were the most popular spices sold through Arab merchants from India to Europe and other parts of the world. Indian spices are famous even now. We Indians use many spices in our Indian cooking. The spices like coriander seeds, jeera/cumin seeds, mustard seeds, pepper pods, cardamom and the list is so big. The spices take prominent place in our Indian cooking. 
Coriander seeds are loaded with health benefits. They help to cure digestive disorder /indigestion, cure the conjunctivitis and some eye problems. They are good for preventing arthritis and rheumatism. They do help in curing abdominal pains and helps in curing anemia. They are good remedy for controlling diabetes. They are good for inflammation, diarrhea and controlling cholesterol levels in our body. It is also good for aches and cramps and helps in lowering the blood sugar in our body. Coriander seeds is loaded with Vitamin C, Vitamin A and Vitamin B1. It has good source of iron, calcium and phosphorus.

Do not add any onion or garlic to this curry.
 Cow Peas - Mangalore Cucumber Curry/Gasi is purely Traditional Udupi Brahmin's Curry/Gasi

 Let us see the recipe Now:

Things Needed :

To Cook :
Mangalore Southekai/Cucumber : 1 Bowl (1/2 of 1 Medium sized Cucumber)
Fresh Cow Peas: Alasande Beeja : 1 Small bowl.
Spices to fry :
Channa dal : 1 Teaspoon
Coriander seeds : 1 Teaspoon
Jeera / Cumin seeds : 1/4 Teaspoon
tamarind : Very small quantity. 
Red Byadagi chilly : 5 to 6 ( More /Less as you wish).
Ingh /Asafoetida : A pinch
Oil : 1/2 Teaspoon
To Grind :
Fresh grated coconut : 1 small cup/ 4 to Tablespoons
Fried Spices and required water.
To Add : 
Salt : As required
Turmeric powder : A pinch
Ground Coconut mixture
Coconut Oil Seasoning 
Coriander leaves : 1 Tablespoon

Method :

1. Wash and peel off the mangalore southekai outer layer and remove the pulp and seeds from it.
 (Some time it has bitter taste).
2. Cut southekai into small pieces and  and soak them in water. Grate coconut and keep it aside.
3. Remove the pods from cow pea's cover. Wash it and keep it aside.

4. Cook them with required water. Use a pressure cooker to cook. ( 3 to 4 Minutes will do).

5. Keep a small pan and put 1/2 teaspoon of oil. Add channa dal and fry till it turns golden brown.

6. Add ingh and red byadagi chilly. Fry for 1 minute. Add all the other spices like coriander seeds, jeera, and curry leaves. Mix it well and put off the fire. Add grated coconut to it. Let it cool.

7. Grind all the fried ingredients with a small marble size tamarind. ( Remove the seed if it has).
8. Add required water and grind it into fine paste. Remove the ground mixture to a small bowl.


9. Keep a big pan on the fire and put cooked cow peas and cucumber pieces. Add little turmeric powder.
10. Add required salt and mix it well. Let it boil for 2 minutes.


11. Add ground mixture and mix it well. Let it boil for 3 to 4 minutes. Stir in between slowly so that it does not get burnt.

12. Shift it to a serving dish and add mustard seeds, ingh, curry leaves seasoning done in coconut oil.
13. Add cut coriander leaves.
14. Serve Cow Peas - Mangalore Curry/Gasi with the main dish you have prepared.

Note :

You should remove the outer layer and the pulp from Mangalore Southekai because pulp contain bitter taste. Removing the outer layer helps the southekai to cook soft and good. Retaining the outer layer is optional.  Fresh fried spices adds to the taste. Use of pressure cooker to cook veggies is optional. Adding more /less chilly is optional. Do not add more channa dal, the taste will not be good and it becomes sticky sometime. Do not add more coriander seeds and no need to fry much. Soaking southekai pieces in water helps to remove the bitterness in them. 
Time : 30 Minutes.
Serves : 3 to 4 
Udupi/Karnataka /Indian Curry.

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 

Friday, May 11, 2018

Wild Mango Spicy Curry /ಕಾಟು ಮಾವಿನಹಣ್ಣಿನ ಮೆಣಸುಕಾಯಿ


Ready to serve Wild Mango Spicy Curry/ಕಾಟು ಮಾವಿನ ಹಣ್ಣಿನ ಮೇಣಸುಕಾಯಿ

Wild mangoes are sweet and tangy. We have a this mango tree in our Birthimane near Udupi. We do love to eat this fruit, though it is bit tangy. Whenever I visit our home here during mango season I make a point to bring these mango fruits to prepare dishes like mango curry, jam, gojju, saasive etc.
This time I just wanted to try one of Udupi Special - Mango Menasukai/Mango curry.
Normally Menasukaayi is prepared using fresh coconut. It is full of spice and taste savoury, sweet and hot. Lots of spices are used  and the long procedure too.
I have used fresh roasted spices, mango pulp, jaggery and salt. Coconut is not added so that Mango curry can be kept for many days.
Wild Mango Spicy goes well with dosas, idli, kadubu, rotti, chapati, roti and plain rice. It is good to have with curd rice.
Let us see the recipe Now:

Ingredients :

Wild Mango Fruits : 10 to 15 ( Wild mangoes are normally small in size ).
Jaggery : 1/4 Kg.
Salt : As required.

Spices to roast :
Dry chilly /Byadagi : 10 to 15
Channa Dal / Kadale bele : 1 Tablespoon
Urid dal/Uddina bele : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Coriander seeds : 3 to 4 Tablespoons. (One handful)
Jeera/Cumin seeds : 1 Teaspoon
Sesame seeds : 2 Tablespoons
Ingh/Asafoetida : 1/4 Teaspoon
Curry Leaves : One handful

Seasoning:
Coconut oil : 2 to 3 Tablespoons
Mustard seeds : 1 Tablespoon
Ingh/Asafoetida : A little
Curry Leaves : 8 to 10

Method : 

1. Wash and wipe out the moisture of mango fruits. Let it be aside for 10 minutes. ( Wipe out the complete moisture).

2. Now cut mangoes and squeeze out pulp. Put the mango peel in a glass of water and squeeze out the pulp from peels and seeds.
3. Put all the mango pulp in a big bowl and keep it on the fire. Add jaggery and mix it nicely and let it boil. Let it get thick. Add salt.


4. Dry roast methi seeds, sesame seeds, channa dal, urid dal, red chilly/byadagi chilly, coriander seeds ,jeera and  curry leaves one by one. ( Dry roast on low flame till they turn golden brown). Let it cool.
5. Powder all the ingredients once it get cooled.

6. Add little turmeric powder and let the pulp turn bit thick.
7. Add ground spice powder and stir it well. Let it cook and turn thick consistency.


8. Keep a small pan on the fire and put coconut oil and mustard seeds. Let it splutter.
9. Add curry leaves and ingh /Asafoetida and put this seasoning to the cooked mango spicy curry.


10. Shift it to the serving dish and let it cool. Put it in a airtight bottle or any other container and use it whenever you want.

Note :

It should be cooked to thick consistency. No need to add coconut to it. If coconut is added it might get spoiled. Keep the Wild mango fruit spicy curry in a fridge. ( Shelf life at least 2 months). Adding any cooking oil is optional.  Adding garlic is optional. This is one of the traditional dish of Udupi/Malenaadu. Fresh roasted spices adds to the taste.
Time : 40 Minutes
Serves : 1 Big or 2  Small bottles. 
Shelf life : At least 2 months if kept in the fridge. 

Thursday, April 5, 2018

Rava Urid Dal Dosa

Rava Urid dal dosa is god to have for breakfast, snack time or even dinner. It is easy and even you can prepare it with out fermentation. 
Varieties of  dosas with same batter
 I have prepared dosa without fermenting the batter, adding little curd and prepared spicy dosa, as set dosa and even thin and crispy dosa. Varieties of dosas can be prepared with this Rava urid dal dosa batter.
Let us see some benefits of using Rava/rave/semolina in our diet. 
Rava/Sooji/Semolina is rich in calcium, phosphorus,  potassium, iron, zinc, carbohydrates and proteins. They do contain vitamins B and E. It helps to loose weight. It is filled with fiber and good for digestion and easy bowel movement. It is low in cholesterol and sodium and is called as balanced food. Rava is digested slowly and keeps you full for a long time. Rava is good for people who suffer from diabetics. They help in building strong immunity system in our body. They also good for healthy metabolism and healthy muscles, nerves and bones.
Let us see the recipe now:
As I said earlier you can prepare dosas immediately as soon as you grind, then ferment and then use the batter for set dosas, thin dosas and spicy dosas.

Ingredients :

Urid dal : 1 Cup
Rava : 3 to 3 1/2 Cups.
Salt : As required
Oil : 3 to 4 Tablespoons

Method : 

1.Wash and soak urid dal for 2 to 3 hours and then grind it with required water.

2. Remove it from the mixi jar to a big bowl.


3. Add a glass of water to rava and then mix it well. Add this wet rava to ground urid dal batter.
4. Add salt and mix it well.
5. Let it ferment for over night or 6 to 7 hours.



6. Keep a pan on the fire and heat. Put little on the tava and clean it with a kitchen tissue.



 7. Mix the ferment batter nicely and take a ladle of dosa batter and spread it on hot tava in a circle shape. (Let the flame be low while spreading dosa batter).

 8. Cover and cook for a minute. Sprinkle little oil on the top. Turn the other side and cook for 10 seconds.

9. Remove dosa from the pan and serve hot dosa with curry /chutney/pickle.

10.Repeat the same with remaining batter.
Crispy Dosa ( From the same batter)

Note :

Do not make the batter very  watery. The consistency of the batter should be normal dosa batter consistency.

Preparing spicy dosa :


Wash and cut coriander leaves, curry leaves and green chilly to dosa batter and prepare thick /set dosas.
Dosa with out fermenting the batter.
Mix dosa batter nicely and prepare dosas as normal dosa.




Preparing dosa with out fermenting the batter.