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. 

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.

Green Channa - Mango Tokku Rice

Green Channa /Kadale kalu ( Kannada language/Karnataka/India) is available from December till February. I tried this channa with mango tokku which was prepared last year. It tasted yum.
You can try this dish with dried green channa too.

Lets see some benefits of eating Green Channa in our diet.
Green Channa is filled with fiber. They are good for controlling the blood sugar levels. It helps to keep you full for a long time. They are good for people who diet to loose weight.They are rich in protein and low in sodium. They  are rich in antioxidants. They contain vitamin B 9, vitamin A and C. They are rich in iron, magnesium, potassium and calcium. These minerals helps to keep our blood and bones strong.
I have used Mango Tokku, Green Channa, cooker rice and simple spices which are available in the kitchen store.
Green Channa - Mango tokku Rice is good for one pot meal, lunch box, travelling, brunch or dinner.
 Let us see the recipe :
No Onion or No Garlic in this  " Green Channa - Mango Tokku Rice ".

Things needed :

Cooked Rice : 2 Cups
Green Channa : Fresh /dried : 1 Cup
Mango Tokku : 2 Tablespoons
Cooking Oil : 2 to 3 Tablespoons
Groundnuts : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Curry Leaves : One Handful
Green chilly : 2
Salt : As required
Coconut :Fresh : 1 Cup ( 3 to 4 Tablespoons).
Coriander Leaves :  2 to 3 Tablespoons

Method : 

1. Wash and cook rice and let it be cool.
2. Remove the pods from channa plant and wash it once.
3. Cook till they turn soft.

4. Grate coconut and keep it aside.

5. Wash curry leaves, coriander leaves and green chilly. Cut coriander leaves and green chilly.
6. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and let mustard seeds splutter.
7. Add curry leaves and cut green chilly. Add ground nuts and fry till they turn crispy.
8. Add cooked green channa and mix it well. Add Mango tokku and mix all the ingredients nicely.

9. Add cooked rice and mix it well. Let the flame be very low while doing the whole process.

10.Add required salt, little turmeric and a tablespoon of ghee. Mix it well.
11. Add coconut, cut  coriander leaves and mix once again. Shift the ready " Green Channa - Mango Tokku Rice to a serving dish.

12. Serve with a cup of curd and papad.

Note :

Use of any raw rice is optional. Water quantity should be
Basumathi Rice : 1 Cup : Water 2 Cups
Sona Masuri or any other kind of rice : 1 Cup Rice :Water : 3 Cups or little less.
Soak Green Channa if you are using dried ones.( Over night)
Drain water after cooking Green channa.
Use of more or less ghee is optional.
Use of fresh mangoes instead of Mango tokku is optional.
Use of chilly, more/less is optional.
Type : South Indian 
Time : 10 Minutes. (If cooked rice is done already) or Cooking rice : 20 minutes.
Serves : 3 to 4.
 Mango Tokku /Chutney

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 .