Udupi Saaru

Udupi food is very famous. People that too Brahmins from Udupi started hotels in different places and made good food for people and people enjoy the good food all over the world. I am proud that I come from Udupi and do have the interest in preparing healthy food. People can learn and enjoy the foodfollowing my blog. Here is such one recipe that which is very famous "UDUPI SAARU".

We do use fresh spices, fry the spices, powder it and then  use it for  one time.  Thats the secret of Our Udupi style. In some places they call it as rasam. Actually in Rasam there won't be any dall. The water is boiled, added tamarind, salt, pepper and jeera. So Saaru is very much different from Rasam.
Udupi Saaru will have toor dal in it. The fried spices like fenugrik seeds, coriander seeds, red byadagi chilly, ingh and jeera /cumin seeds is a must. Some time we do add ripe tomatoes and some time it is with out tomatoes. In temples it is normally with out tomatoes. The Temple saaru taste heavenly.
Let us see the recipe of Saaru Now :

Ingredients :

To Cook :
Toor Dal : 1 Small Cup
Tomato : 1 (big)
To Add :
Tamarind pulp : 2 Tablespoons
Ghee : 1 Teaspoon
Home Made Rasam Powder : 2 to 3 Teaspoons
Salt : As required
Turmeric powder : A pinch
Ingh /Asafoetida : A little
Coriander leaves : 2 to 3 Tablespoons
For Fresh Spices :
Methi Seeds/Fenugrik Seeds : 1/4 Teaspoon
Coriander Seeds : 3 Tablespoon (1Handful)
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : Very little
Curry leaves : 5 to 6

Method :

1. Wash and cook Toor dal.

2. Soak tamarind in hot water and squeeze out the pulp. Keep the pulp aside.

3. Wash and cut coriander leaves,curry leaves, tomato.
4. Keep a pan on the fire and add l tsp of coconut oil.
5. Add methi seeds and fry. Add coriander seeds and fry till they turn golden brown.

6. Add byadagi red chilly and fry. Put off the fire and add jeera and ingh.

7. Add curry leaves and leave it for cooling. Dry grind it once it is cooled.

8. Add toor dal to a big pan and mix the dal well by using a spatula or hand.
9. Add required water, salt, cut tomatoes, turmeric powder. Mix it well and cook for 2 to 3 minutes.

10. Add 3 teaspoons of dry ground fresh spice /rasam powder and mix it nicely. Boil it for 3 to 4 minutes.

11. Shift the rasam to a serving bowl. Add mustard seasoning and cut coriander leaves.

12. Add a teaspoon of ghee and serve with plain rice.

Note :

Toor dal should be cooked into soft texture. It helps to mix dal with water nicely. (Smash the dal nicely before adding water. 2 to 3 cups of water should be added. Rasam should not be water or thick either. Adding ingh helps to add the aroma and good for digesting. Fresh fried rasam powder adds to the taste.
Time : 30 Minutes. 

Serves : 3 to 4 .

Easy and Quick Dal

Easy and Quick Dal is one of the easiest way of cooking dal. It is filled with leaves, dal, spices and tomatoes.

I have put every thing together and cooked in pressure cooker.
This recipe has been told by Geetha Bangalore Upendra and It is packed with vitamins, minerals and proteins.
Then smashed everything together and added seasoning with mustard seeds and ingh/asafoetida.
Let us see this recipe now :

Things Needed :

Toor dal : 1/2 Cup
Tomatoes : 2
Palak /Spinach leaves : 1 Bundle (small).
Ginger : An inch
Coriander Seeds : 1/4 Teaspoon
Green chilly : 2
Salt : As required
Seasoning :
Mustard seeds : 1/2 Teaspoon
Coconut Oil : 1 Tbs
Ingh /Asafoetida : A little
Curry leaves : 5 to 6 Leaves

Method :

1. Wash and cut palak or your choice of leaves or mixed leaves.
2. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Wash and cut tomatoes and keep it aside.
4. Wash toor dal and put it in a pressure cooker. Add cut palak, grated ginger, cut tomatoes.
5. Add coriander seeds and  slit green chilly.
6. Add required water and pressure cook for 5 to 6 minutes. Put off the fire and let it cool.
7. Take out the cooked mixture and  churn once in a mixi jar.
8. Keep a pan on the fire and add coconut oil. Add mustard seeds.
9. Add little ingh. Let mustard seeds splutter. Add curry leaves.
10 . Add churned dal - leaves mixture and cook. Add required salt and mix it well.
11. Yummy dal is ready to serve.

12. Shift it to a serving dish and serve as one of the side dish.

Note :

Adding more chilly is optional. Use of any cooking oil is optional. Let cooked dal - leaves mixture cool completely. Just give a churn to get the full benefits.
Time : 20 Minutes.
Serves : 2 to 3 .

Alasande / Cow pea Dal

Fresh Alsande / Cow Peas are rich in minerals and vitamins. In winter you get really good cow peas and other pods.

Recently I got these cow peas/ Alasande and prepared yummy curry. It is delicious to have with all most all the main dishes.
Alasande Dal is simple dish and it is quick also.
I have used Fresh cow peas pods, little toor dal, home made sambar powder/huli pudi,
Let us see the recipe now :

Things Needed :

To Cook :
Cow Peas : 1 Bowl
Toor dal : 1/2 Cup

To Add :
Tamarind Pulp : 1 Tablespoon
Sambar Powder : 1 Tablespoon
Green chilly : 1
Turmeric powder : A pinch
Methi /G=Fenugrik Seeds : 1/4 Teaspoon
Salt : As required
Coriander Leaves : 1 Tablespoon
Coconut grating : 2 Tablespoons

Seasoning
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cook toor dal and Cow peas in a pressure cooker. Leave it for cooling.

2. Wash and cut coriander leaves, slit green chilly
3. Now keep a pan on the fire and put cooked cow peas, toor dal and 1/4 tsp methi seeds.
4. Add turmeric powder, slit green chilly and salt. Mix it well and let it cook for 2 minutes.
5. Add home made sambar powder and mix it well. Let it cook on low flame.
6. Shift the Alsande Dal to a serving dish.

7. Add mustard seasoning and grated coconut on the top. Mix it well and serve.

Note :

Use of moong dal instead of toor dal is optional.
Use of coconut is optional. It adds to the taste.
Cooking on the pressure cooker helps the food to quick fast.
Time : 20 Minutes.
Serves : 3 to 4 .

Home Made Sambar Powder/ಹುಳಿ ಪುಡಿ  For 1 Time only.

Dry roast , 2 tbsp of coriander seeds, 1 tsp of urid dal and 1 tsp of channa dal, 4 to 5 byadagi chilly, 1/2 tsp of jeera, 1/4 tsp of methi seeds, a small piece of cinnamon. Add 2 tbs of kobbari
Dry grind it once it is cooled.

Vada In Curry

Vada in curry is similar to Gojju Ambode. This is my idea of cooking whole moong, toor dal and bottle gourd Daal and then dip Channa Dal Vadas/Ambode as we call , in the daal prepared.

Gojju Ambode is one of the famous dish from South India. Gojju means curry and ambode means Vada/Vade.
Channa dal vada is known as ambode in South Canara.
Gojju Ambode is one of the traditional dish from South Canara.
The way of preparing Gojju Ambode is very interesting and the taste is yummy and Gojju Ambode is one of my favourite snack too.
Channa dal and fistful of urid dal is soaked in water for 20 to 25 minutes. Then it is grounded into coarse consistency. Adding all the spices, like, cut green chilly, curry leaves, coriander leaves, ginger coconut pieces and required salt. Water should be used minimum while grinding. This dough is mixed well with curry leaves, ingh, jeera, then shaped as bit fat and fried on medium flame. .
While Preparing Vadas, side by side the Gojju is also prepared.
Coconut is grated and ground with coriander seeds, red byadagi chilly, ingh turmeric powder, a little tamarind and jeera/Cumin Seeds. These coconut + spice mixture is ground into paste form using required water.
Then the ground mixture is kept to boil, adding salt and little water. Once it is boiled nicely add the fried Channa dal Vadas in this curry and cook on low flame for 3 to 4 minutes. Leave it for 10 minutes. Add mustard seasoning in coconut oil/any cooking oil, curry leaves. Add this seasoning to the Gojju Ambode and serve.
It is heavenly to have these Gojju Ambode and enjoy this with your lunch, snack time or whenever you feel like.
I have used bottle gourd curry as gojju, believe me it tasted yummy.
No Onion or No Garlic Dish.  (Do not add any onion or garlic to taste the brahmin traditional, yummy, Pure vegetarian Gojju Ambode.

Ingredients : 

Cooked Bottle Gourd Dal : 1 Bowl
Channa Ambode/Vada : 6 to 8
Coriander leaves : 1 Tbs
Salt : A little

Method :

1. Keep a pan on the fire and put bottle gourd curry in it. Add required water and mix it well.
2. Add salt if required. Wash and cut coriander leaves into small pieces.

3.Let the curry boil for 2 minutes.

4. Dip already done Channa Vadas in it.
5. Let it cook for 2 to 3 minutes.

6. Put off the flame and let the Vadas get absorb the curry. (5 to 10 minutes).

7. Shift the curry along with Vadas to a serving bowl

8.Gojju Ambode is ready to serve. Sprinkle some coriander leaves on the top and serve.

Note : 

Prepare the curry little watery, but at the same time it should be tasty.
Let the vadas boil nicely in the curry. So that it absorbs the curry nicely and get bit soft and tasty. You can increase the number of vadas to prepare gojju ambode.
Time : 20 Minutes
Serves : 3 to 4 .

Link to Bottle Gourd Curry....

https://nsomayaji.blogspot.com/2019/10/bottle-gourd-whole-moong-curry.html

Link to Channa dal Carrot Vada :

https://nsomayaji.blogspot.com/2019/09/channa-dal-carrot-vadavade.html

Bottle gourd + Whole Moong Curry

Bottle gourd  + Whole moong curry is mild spicy curry and it is very easy to prepare with minimum time. It is very simple and healthy curry.

I have used Whole Moong, toor dal and bottle gourd. Mango tokku  (chutney is used for making the curry bit spicy.
It is very simple dal with vegetable and the Whole Moong.
Whole Moong provides loads of proteins to our body. Bottle gourd helps the body to be cool and takes care of blood pressure and control it. It is filled with lots of minerals and vitamins. It is fiber rich and helps the people who are in trouble with constipation.
No Onion or No garlic is added to this Bottle Gourd + Whole Moong Curry.
Let us see the recipe now :

Things Needed :

To cook :
Whole Moong : 1 Cup
Bottle Gourd : 1 Bowl
Toor dal : 1/4 Cup

To Add :
Mango Tokku : 1 Teaspoon
Turmeric powder : A little
Green chilly : 1
Ginger : 1 Teaspoon (Grated)
Salt : As required
Coriander leaves

Seasoning :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspooon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and soak whole moong for over night. Or 4 to 5 hours.
2. Wash and slit green chilly and peel off the skin of ginger. Wash it again and grate it.
3. Wash and peel off the skin of bottle gourd and cut into small pieces. (Desired size).

4.Now put washed toor dal, soaked whole moong, cut bottle gourd in a pressure cooker.

5. Cook with required water. Let it get cool.

6. Open the lid, add slit green chilly, mango tokku, salt, grated ginger and mix it well.

8. Cook on medium flame for 2 to 3 minutes.

9 Shift the curry to a serving dish and add seasoning.

10. Serve for lunch, dinner or even with idli and dosa.

Note :

 You can cook bottle gourd separately. Use of pressure cooker is optional.
Adding only one green chilly since mango tokku is spicy.  Adding more chilli is optional.
Adding any other spice is optional. Soaking whole moong is optional. You can cook directly.
Time : 25 Minutes
Serves : 3 to 5.