Little Millet / Saame & Moong Dal Sweet Pongal

                          Little Millete/Saame & Moong Dal Sweet Pongal

Ready to serve Little Millete/Saame & Moong Dal Sweet Pongal

Little Millet/Saame is one of the healthy millet and millets are on the healthy wave these days. Though it is said even in those days may be thousands of years ago in India people used to only millets as their daily food not rice. Millets  are grown easily and they do not need much water either.
I have prepared Little millet Huggi and of course it is one of the easy dish that you can cook when you are expecting some guest. No one can say no to this yummy dish I know.
I have used Moong dal, little millet, jaggery, ghee, cardamom and some dry fruits. The fresh coconut adds to the taste.
Little millet is full of fiber and gluten free. It is easy to digest and keeps you full for a long time. It is good for diabetic patient and helps to maintain the blood sugar level.
Let us see the recipe now :

Things Needed :

Little millet : 1 Cup
Moong dal : 1/2 Cup
Jaggery : 1/2 Cup
Fresh grated coconut : 1/2 Cup
Cardamom : 3 to 4 pods
Salt : A pinch
Ghee : 2 to 3 Tablespoons
Milk : 1/2 cup

Method :

1. Wash and cook little millet and moong dal. Add 1/2 cup of milk while cooking.
( 1 Cup little millet : 2 cups of water + 1/2 cup of moong dal : 1/2 cup water and 1/2 cup milk. All together 3 cups ).

2. Now keep jaggery in a pan and put some water. Let it melt completely. Sieve this jaggery water and keep the clean jaggery water aside.

3. Keep  a big bowl on the fire and put cleaned jaggery and cooked little millet with moong dal. Add a tablespoon of ghee, so that it does not get burnt at the bottom.
4. Mix all the ingredients nicely. Add salt. Let it turn bit thick. (Let it be on low flame).
5. Mix it well and let it cook for 2 to 3 minutes. Powder cardamom and add it.

6. Grate coconut and add it.

7. Keep a small pan on the fire and put remaining ghee. Fry dry nuts in it. ( Raisins, cashews).

8. Shift the ready Little Millet/Saame & Moong dal Sweet pongal to a serving dish.
9. Put fried nuts and serve hot Little Millet/Saame & Moong dal Sweet Pongal.

Note :

Adding milk while cooking adds to the taste. Add milk along with water. It is better to cook in pressure cooker because it turns soft and nice. Or you might feel the millet grain bit hard. Adding less or more jaggery is optional. Adding more/less ghee is optional. You can add one or two cloves along with cardamoms. It gives nice aroma and good for digestion.
Time : 30 Minutes.
Serves : 4 to 5 .

Bottle gourd - Carrots Mango fruit Curry

Mango fruits season is here and we do eat and enjoy these fruits. Mango is known as King of fruits and is loved by most of the people. Mango fruits are also used in our curries and drinks, chutney/gojju and even in ice creams.
Here is one of the Traditional curry using Mango fruits in it. Curries are cooked by adding fruit
mangoes and it is one of the traditional curry done during Mango Fruit season.

I have used bottle gourd, carrots and mango fruits.
Let us see the recipe now "

Things Needed :

To cook:
Bottle Gourd Pieces : 1 Bowl (1 Small bottle gourd)
Carrots : 2 : ( 1 small bowl)
To Fry :
Coconut Oil : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Teaspoon
Urid dal : 1 Teaspoon
Red chilly : Byadagi chilli : 4 to 5
Ingh : A pinch
Curry leaves : 6 to 8 or little more
To Grind :
Fried spices
Coconut : 3 to 4 Tablespoons
To Add : 
Salt : As required
Mango Fruits : 2 ( Medium sized and well ripen)
Coconut oil seasoning : 1 Teaspoon
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 2 to 3 seeds
Ingh : A pinch
Curry Leaves : 5 to 6

Method 

1. Wash and peel of the outer layer of bottle gourd and carrots. Cut them in to pieces.
2. Pressure cook for 2 to 3 minutes and let it cool.

3. Keep a small pan on the fire and put oil. Add methi seeds and fry till they turn golden brown.
4. Add urid dal and red chilly and fry till urid dal gets golden brown. Put off the fire.
5. Add ingh and curry leaves mix it well and let it cool.
6. Grate coconut and grind with fried spices with required water.

7. Now keep a big pan and put cooked bottle gourd + carrots, add salt.
8. Wash and peel off mango fruits skin. Squeeze out the pulp from it.

9. Now add the whole mango and its pulp. ( Squeeze out the pulp slightly from inner side). ( Do not add the peel).
10. Let it boil for 2 minutes. Add ground coconut mixture and mix it well.

11. Let it boil for 2 to 3 minutes. Shift the Bottle gourd - Carrots -Mango fruit Curry to a serving dish.
12. Add coconut oil seasoning and serve with the main dish you have prepared.

Note :

Do not cook the vegetable very soft. You can cook with little water in a big pan with out using pressure cooker. Adding chilly more/less is optional. Use of coconut oil is optional. Use of more mango fruits is optional. No need to use tamarind or lemon. Squeeze the mango fruits slightly so that the pulp mixes well with other vegetables. Adding a tablespoon of ghee adds to the taste.
Time : 30 Minutes
Serves : 3 to 4
Style : Udupi Traditional.

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. 

Green Cow Pea Coconut Curry

Green cow pea pods/ ಹಸಿ ಅಲಸಂದೆ ಕಾಳು is seasonal pods and these pods are dried later when they are fully grown and used as pulses in curries. I have used the green pods and prepared this curry.

I have used Green Cow peas, little toor dal and coconut.
Cow pea and toor dal are rich with proteins and carbohydrates They helps to provide energy and keeps you full for a long time. They are filled with minerals and vitamins.
Let us see the recipe now :

Things Needed :

To cook :
Cow Peas : 1 Cups
Toor dal : 2 handful
Methi seeds : 1/2 Teaspoon
To Grind :
Coconut : Fresh : 1/2 Cup
Red chilly /byadagi : 4 to 5
Coriander seeds : 1 Tablespoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Tamarind : A small marble size
To season :
Coconut oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida  : A pinch
Curry leaves : 6 to 8
To Add :
Salt : As required
Coriander leaves : 1 Tablespoon
Turmeric powder : A pinch

Method :

1. Remove the pods from Green cow peas and wash it nicely.
2. Wash toor dal and put it in a pressure cooker along with washed cow pea/alasande
3. Add half teaspoon of methi seeds and put `1/2 cup of water.
4. Add turmeric powder and a few drops of coconut oil.
5. Pressure cook for 4 to 5 minutes and let it cool.

6. Grate coconut and grind it with tamarind, coriander seeds, red chilly and jeera/cumin seeds.
7. Add required water to grind. Remove it from the mixi jar. Keep it aside.

8. Now keep a pan on the fire. Add cooked toor dal and cow pea pods.
9. Add little water and mix it well. Add ground coconut mixture and mix it well. Add salt.

10. Let it cook for 2 to 3 minutes.
11. Shift the ready Green Cow Pea - Coconut Curry to a serving dish.

12. Add coconut oil, mustard seeds, ingh and curry leaves seasoning to the curry. Add coriander leaves and mix it well. Serve it with your choice of main dish.

Note :

Adding toor dal is optional. You can use moong dal instead of toor dal. Toor dal taste better. Adding toor dal helps to bind the curry well. Adding byadagi chilly is optional. You can use any type of chilly you like. Raw coriander seeds should be used. Adding methi seeds along with toor dal while cooking helps to reduce the cholesterol in the curry.
Time : 20 to 25 minutes.
Serves : 3 to 4.

Palak/Spinach - Jack Seeds Curry

Palak /spinach leaves are the healthiest leaves. They available plenty around the year. Here I have tried " Palak/spinach  - Jack Seeds Curry and it goes well with almost all the main dishes.

 I have used palak, jack seeds, toor dal, coconut and some simple spices which are available plenty in our kitchen store.
Let us see some benefits of using Methi seeds in our diet.
Fenugrik / Methi seeds are loaded with medicinal values. It is rich in fiber and helps to lower the blood sugar level. It helps to keep our body cool and good for digestion. Methi seeds are good for heart burn and diabetes. It is good for balancing cholesterol level in our body. It is good herbal remedy for menopause and the menstruation period. ( It helps to reduce the abdomen pain during periods). Methi seeds are good for loss of appetite. They are rich in antioxidant properties.
Normally the people in Dakshina Kannada, Malenadu and surrounding areas do not use much of onions in cooking. They prefer to use the particular vegetable ( choose any one vegetable) for a curry.
No Onion or No Garlic is added in this Palak/Spinach -Jack Seeds Curry.
Let us see the recipe now

Things Needed :

To Cook :
Palak/Spinach leaves : 1 Bundle ( Small )
Jack Seeds : 1 Handful
Toor dal : 1/2 Cup ( Two Handful )
Methi Seeds : 1/2 Teaspoon
To Grind :
Spice Powder : 2 to 3 Teaspoons
Tamarind : 1 Small marble size
Coconut : Fresh : 1/2 Cup
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 leaves
To Add : 
Salt : As required
Turmeric powder : A pinch
Jaggery : 1/2 Teaspoon ( Or very little ).

Method :

1. Remove the outer layer (hard cover) from jack seeds and cut them into small pieces.
2. Wash toor dal, jack seeds and pressure cook for 6 to 8 minutes and keep it aside. (Let it cool).
3. Wash and cut palak leaves. Pressure cook palak/spinach leaves with methi seeds till the leaves turn soft.

4. Grate coconut and grind it with spice powder and tamarind. Add required water to grind.

5. Keep a pan on the fire and put cooked palak leaves. Add toor dal and jack seeds.
6. Add required salt,jaggery and a pinch of turmeric powder. Let it boil for 3 to 4 minutes.
7. Now add ground coconut and spice mixture. Mix it well and let it boil for 2 to 3 Minutes.

8. Shift the ready Palak /Spinach - Jack Seeds Curry to a serving dish.

9. Add mustard seeds, urid dal, ingh and curry leaves seasoning to the ready curry and serve.
10. This curry goes well with almost all the main dishes like plain rice, idli, dosa, chapati or any type of rotis.

Note :

Using methi seeds to cook helps to reduce the cholesterol level in the food. It adds to the taste. Adding jaggery is optional.I have used clean tamarind. You can use tamarind pulp instead of tamarind. Soak tamarind in warm water and squeeze out the pulp. It is always better to use tamarind pulp. Use of home prepared spice powder is optional. You can use any type of sambar /rasam powder.
Use of coconut oil is optional.
Time : 30 Minutes 
Serves : 4 to 5.

Home prepared Spice Powder 

Things Needed :
Coriander seeds : 2 Tablespoons
Methi seeds : 1/4 Teaspoon
Channa dal : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red chilly (Only byadagi) : 5 to 6
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch

Method :

Dry roast or fry  all the ingredients one by one with 1/2 teaspoon of coconut oil and dry grind once it is cooled.
You can grind this spice powder with coconut or use it directly and prepare sambar. (with out coconut).
This proportion is good to use for 1 time..