Raw Mango Traditional Pickle / Kethe Uppina Kai

Raw mango Traditional Pickle  as we call it is one of the traditional dish done with raw mangoes. This pickle  is used as one of the side dish with dosa, idli, rice, curd rice and many more main dishes. This pickle can be prepared it quickly.
It is so easy to prepare and we do enjoy eating with Ganji.

This pickle is so handy and it helps and eases our daily work . In South Canara in our homes we normally do not prepare chutney always. It has become a habit that we use varieties of pickles especially mango pickles. The varieties of mango pickle like, ಕೆತ್ತೆ, ಅಡುಗಾಯಿ, ಮಿಡಿ, ಹಿಂಡಿ, /kette, adugaayi, midi, hindi etc. Each type of pickle is yummy to taste and some last long at least for 2 to 3 years even.

This particular variety of pickle is done very easily and quickly. Normally when the raw mango starts this variety of pickle is prepared.
I have used raw mango, mustard seeds, coconut oil, and  red chilly powder.
I have used two  big raw mangoes.
Let us see the recipe

Things needed :

Raw mango : 2 :Big size
Mustard seeds : 2 Tablespoons
Salt : 5 to 6 Tablespoons
Chilly Powder : 3 to 4 Tablespoons
To Season/Temper :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Ingh /Asafoetida : A pinch

Method :

1. Wash and wipe mango with clean towel. Leave it for a few minutes.
2. Peel off the green outer layer and cut mango into very small pieces.
3. Take a big bowl and put mango pieces and salt. Mix it well and leave it for a day.
4. Now keep a pan on the fire and put a glass of water. Put a handful of salt and boil till it reduces to half.
5. Add salt water from the mango you have dipped. Let it boil for a minute. Put the cut mango pieces to boiling salt water and put off the fire. Let it cool.
6. Grind mustard seeds and chilly powder with cooled salt water. Let mustard seeds turn as paste.
7. Remove it from mixi jar and mix it with mango pieces. \

8. Let the ground paste and mango pieces mixes well.
9. Add coconut oil, mustard seeds and ingh/Asafoetida seasoning and mix it nicely.

10. Let it cool completely. Store it in a glass bottle and use it as you like. Better to store in fridge.

Note

Remember that to wipe mango nicely and then use it. Adding more oil, chilly powder is optional.
Use of coconut oil is optional.
Any brand of chilly powder is optional. I have used MTR red chilly powder.
Time : 20 Minutes.
Serves : Depends upon the servings.

Ondelaga /Gotu Kola / leaves Chutney

We South Indians like chutneys. Chutney goes well with all the main dishes.

It is one of the healthy habit to eat chutney with lunch /breakfast or snacks. Chutney is prepared using coconut/dals, vegetables etc. Here is a healthy chutney prepared using Ondelaga.

Ondelaga /Gotukola is also known as Brahmi leaves.

Ondelaga is called in different names in different language.

Botanical name for Ondelaga is Centella Asiatica and other names are Indian Pennywort and Asiatic Pennywort. In Kannada these leaves are called as Ondelaga/ Uraga / Brahmi leaves.

In Telugu it is known as Saraswathi Akku, Tamil: Vallari Kirai, in Marati it is called as Karivan / Karivana. In Gujarathi is Khanda Brahmi , In Bengali it is known as Tulkudi adn in Hindi it is known as Bensag Brahmi.
Ondelaga leaves and benefits :
Ondelaga leaf is one of the medicinal herb which is also used in cooking. It is used as a memory enhancer. It contain antioxidants and regulates the blood sugar levels in diabetic people. Ondelaga has cooking property and it helps to keep the mind calm and free from anxiety. It also helps to sleep well. It is normally said that eating Ondelaga helps to improve our memory and good for children. The shape of the leaf is just like our cerebellum and it helps in controlling concentration and memory. Ondelaga leaf helps in rebuilding brain tissues by influencing the brain cells. It helps in building strong immunity in our body.
These Ondelaga Leaves are used in hair oil and is good for strong healthy hair.
Please note  do not consume these leaves in big quantity, it might cause headache, giddiness.
Let us see the recipe now :
Do not fry these leaves much in oil. So that the medicinal value in the leaf will retain its properties in them.
Ondelaga/Gotukola  leaves chutney goes well with all the main dish. Yummy taste with hot rice and a teaspoon of ghee, goes well with dosas and idli also.
It is simple and healthy and anyone can try this chutney. You do get these Ondelaga Leaves in most of the market.
Tip : Handful of Ondelaga leaves are more than enough to use for 1 time. Do not eat regularly.  Once in a week or twice a week will be ok.
These Ondelaga Leaves are from Our home. We have planted them in a small pot. They grow plenty within no time.
Lets see the recipe now :

Things Needed :

Ondelaga /Gotukola Leaves : 1 Handful
Urid dal : 1 Tablespoon
Red chilly : 4 to 5
Curry Leaves : 5 to 6
Ingh /Asafoetida : A little
Tamarind  : Small marble size
Fresh grated coconut : 1 Cup ( 1/2 of one small coconut)
Salt : As required
To Season/temper
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash and keep aside Ondelaga leaves and curry leaves.

2. Grate coconut and keep it aside.
 3. Keep a small pan on the fire and heat. Add oil. Let it get heated.
4. Add urid dal and fry till they turn golden brown. Remove fried urid dal to a plate.
5. Add red chilly and fry nicely. Let it get crunchy. Add ingh and curry leaves. Put off the fire.
6. Add grated coconut, ondelaga leaves and mix it well. Let it cool.

7. Now grind all the ingredients required salt, tamarind and required water til it turns your desired consistency.
8. Remove from the mixi jar and put it in a serving bowl. Add tempered mustard and curry leaves.

9. Serve with the main dish of your choice.

10.We had Ondelaga /Gotukola Leaves chutney with Hot plain rice with ghee. NO need to say it was Yummmmmmmy..

Note:

There are two varieties of Ondelaga Leaves.
Type 1 : The leaf is small and thin. You can use the stem also in this type of leaf.

Type : 2 : The leaf is thick, darker than the local variety. It is hybrid leaf. Remove the stem and then use it. The stem is bit hard and it does not grind into paste. I have used these Ondelaga leaves from our garden

Ondelaga leaves are also known as brahmi leaves. It is always better not to cook this leaves. You can also use these leaves like coriander leaves, putting it on the top. Cut into very thin pieces. I have seen in Cambodia ppl use this leaves even on the top of Pizza. ( As they are one or two whole leaves kept on the top of Pizza while serving). Use of more chilly is optional. Use of byadagi chilli is optional.You can use guntoor chilly also. ( The one who likes it very spicy). .
Time : 15 Minutes 

Serves : 2 to 3. 

Quick Avalakki Idli ( Without Urid Dal).

When you crave to eat idli in the moring, when you do not have fermented idli batter, when your urid dal stock finished, you have no patience to soak and grind idli batter I think you can try and enjoy this Quick Avalakki Idli. ( with out Urid dal).

Here I have tried Avalakki Idli and it has no urid dal or no fermentation either. Just used rice rava, curd and avalakki/poha/aval/atukalu.

Idli is one of the best breakfast food that every one agrees I think. I do love idli and prepare varieties of idli for breakfast/snack time or even dinner. I do prefer idli because it is steamed and very little oil/ghee is used in the whole process. (Just to apply for idli plates ghee/oil is used).
Varieties of idli can be prepared namely, urid idli, dal idli, pumpkin idli, jack fruit idly, mango idli and so many varieties and so many shapes.

Let us see this idli recipe now :

Things you need :

Idli Rava/Akki Idli Rava : 2 Cups

Thick variety of Avalakkii /Beaten rice/Poha/ Aval/Atukulu : 1 Cup

Curd : 1 Cup 

Salt : As required 

Eno Salt : 1 Teaspoon

Ghee/Oil : 1 Teaspoon

Idli plates /Any cooker container

Idli cooker /Pressure cooker ( I have used Pressure Cooker).

Method :

1. Wash and soak Avalakki/Beaten rice in thick curd for 10 to 15 minutes.

2. Wash rice rava and drain all the water and let it rest.

3. Now grind avalakki till it turn paste or rava consistency.

4. Remove from the mixi jar and put it in a big bowl.

5. Add rice rava with ground avalakki, add salt and leave it for 5 to 10 minutes.

6. Put little water in the pressure cooker and keep it on fire.

7. Wash idli plates and apply ghee/oil to each mould in idli plate. Keep them ready.

8.  Now add a teaspoon of Eno salt to rice rava, avalakki, curd mixture and mix it well.

9.  Add a teaspoon of Eno Salt and stir the batter nicely. Mix it again and take a ladle and pour idli batter to each idli mould.

10. Arrange the idli plates with idli batter and keep it in a pressure cooker/idli cooker.

11. Cover the lid and cook for 10 minutes. Put off the gas.

12. Remove cooked idli from the cooker. Let it cool for a minute.

13. Remove soft, fluffy idli from each idli plate with a help of spoon or knife edge.

14. Put all the idli in a serving dish and serve with chutney /sambar/pickle or any other side dish.

15. Add a spoon of ghee just before serving.

Note :

Idli batter should be loose, add water if required. ( Do not make the batter watery, idli may not turn as fluffy).
Add Eno salt at last just before you put idli batter in idli plate. No need to rest the batter after adding Eno Salt. ( They might turn hard and will not be fluffy if you allow the batter to rest after adding Eno salt).

Adding thin avalakki is optional. Use thick curd to mix then use butter milk to dilute the batter. It should be like normal idli batter. (Urid + Rice idli batter). Washing idli rava is optional. 

Time : Preparation : 20 Minutes + Cooking time : 10 Minutes = Total time = 30 minutes.

20 idli can be prepared. ( According to the size ).

ಅವಲಕ್ಕಿ ಇಡ್ಲಿ ಮಾಡೋ ವಿಧಾನ ..ಸಂಕ್ಹೀಪ್ತವಾಗಿ 

ಅಕ್ಕಿ ರವೆ  : 2 ಲೋಟ

ದಪ್ಪ ಅವಲಕ್ಕಿ : 1 ಲೋಟ

ಗಟ್ಟಿ ಮೊಸರು : 1 ಲೋಟ

ಉಪ್ಪು: ರುಚಿಗೆ ತಕ್ಕಷ್ಟು 

ಇನೋ ಸಾಲ್ಟ್ :  1 ಸಣ್ಣ ಚಮಚ 

: ಮಾಡುವ ವಿಧಾನ :

ಅವಲಕ್ಕಿಯನ್ನು ಚೆನ್ನಾಗಿ ತೊಳೆದು ಮೊಸರಿನಲ್ಲಿ ಕಲಸಿ ೧೦ ನಿಮಿಷ ಹಾಗೆ ಇಡಿ.

೧೦ ನಿಮಿಷದ ನಂತರ ನೆನೆಸಿದ ಅವಲಕ್ಕಿಯನ್ನು ಮಿಕ್ಷಿ ಮಾಡಿ ದೊಡ್ಡ ಪಾತ್ರೆಗೆ ತೆಗೆಯಿರಿ.

ಅರೆದ ಅವಲಕ್ಕಿ ಮೊಸರಿಗೆ ಅಕ್ಕಿ ರವೆಯನ್ನು ತೊಳೆದು ಬೆರೆಸಿ. 5 ನಿಮಿಷ ಹಾಗೆ ಬಿಡಿ.

ಈಗ ಇಡ್ಲಿ ತಟ್ಟೆಗೆ ಚೂರು ತುಪ್ಪ ಅಥವಾ ಎಣ್ಣೆ ಸವರಿ. ಇಡ್ಲಿ ಕುಕ್ಕರ್ ಅಥವಾ ಪ್ರೆಸರ ಕುಕ್ಕರಿಗೆ ಸ್ವಲ್ಪ ನೀರು ಹಾಕಿ ಒಲೆಯ ಮೇಲಿಡಿ 

ಇಡ್ಲಿ ಹಿಟ್ಟಿಗೆ ಇನೋ ಸಾಲ್ಟ್ ಹಾಕಿ ಚೆನ್ನ್ನಾಗಿ ಕಲೆಸಿ, ತುಪ್ಪ ಸವರಿದ ತಟ್ಟೆಗೆ ಹಾಕಿ ಇಡ್ಲಿ ತಟ್ಟೆಗಳನ್ನು ಒಂದೊಂದಾಗಿ ಜೋಡಿಸಿ ಕುಕ್ಕರ್ ನಲ್ಲಿಡಿ. ಕುಕರ್ ನ ಮುಚ್ಚಳ ಮುಚ್ಚಿ ೧೦ ನಿಮಿಷಕಾಲ ಬೇಯಿಸಿ . ( ಪ್ರೆಶರ ಕುಕ್ಕರ್ ಆದಲ್ಲಿ ಅದರ ವೆಯಿಟ್ ಇಡಬೇಡಿ.

ಹಬೆಯಲ್ಲಿ ಬೇಯಿಸಬೇಕು )

ರುಚಿ ರುಚಿಯಾದ ಮೃದುವಾದ ಇಡ್ಲಿ ಸವಿಯಲು ಸಿದ್ದ . 

ಓದಿ, ಮಾಡಿ ನಿಮ್ಮ ಅಭಿಪ್ರಾಯ ತಿಳಿಸಿ ...

Banana stem Dal

Banana Stem dal is one of the healthy dish and it is said that at least once in a year you must eat banana stem. It helps to cleanse your intestine. It also helps to remove or reduce the stone in gal bladder.

Banana plant is one of the God's gift to mankind. Each part of this plant is used by man.  Banana fruit to eat, banana leaf to have food, banana stem is used  medicine.  It has very good medicinal value and used in home remedy medicines.
Eating banana stem helps to cleanse our body and take care of our kidney. It helps to reduce or remove the stone formed in the kidney. It is said if have gulped the hair by chance it can bring out the hair from your body. But remember this stem should be used rarely. (Once in a while). Often used  It heats up the body and you might get ulcer in your mouth, the eyes might turn red because of excess body heat.

I have used banana stem, moong dal, tamarind tokku (tender tamarind green chutney) and some green chilly.

Let us see the recipe now :

Things Needed : 

Banana Stem : 1 Bowl

Moong Dal : 1/2 cup

Green chilly : 2 to 3 

Tamarind Tokku : 1 Teaspoon full

Salt : As required
Ginger : An Inch 

Seasoning : 

Coconut Oil :1 Teaspoon

Mustard seeds : 1/2 Teaspoon

Jeera/Cumin seeds : 1/2 Teaspoon

Method :

1. Wash and cut banana stem and remove the thread you get while cutting.
2. Cut it into very small pieces. Wash and soak them in plain water.

3. Wash and put moong dal in a pressure cooker and add cut banana stem.
4. Add little water and cook for 3 to 4 minutes.( Or little more).

5. Wash and cut coriander leaves, curry leaves and slit green chilly.
6. Wash and remove the outer layer of ginger and wash it again. Grate the clean piece and keep it aside.
7. Keep a pan on the fire and add oil. Let it get hot. Add mustard seeds and let it splutter.
8. Add jeera and cut chilly. Fry for 10 seconds. Add ingh and curry leaves.
9. Add cooked banana stem and moong dal. Mix it well. Add little water, grated ginger and required salt.
10. Mix it nicely. Add turmeric powder. Cook for 2 to 3 minutes.
11. Add tamarind tokku if you have or add tamarind pulp. ( 1 Tablespoon).

12. Mix it well and cook for another 2 minutes. Shift Banana stem Dal to a serving dish.

13. Add cut coriander leaves and serve.
14. Adding a tablespoon of ghee helps to enhance the taste.

Note :

You should soak banana stem pieces quickly in plain water. It helps to retain white colour as it is.
Adding any spice of your choice is optional. Adding tamarind pulp instead of tamarind tokku is optional. Adding more chilly and use of any cooking oil is optional. Adding water to get the thickness of the dal is optional. It taste better if it is bit thick. Do not get worried if the pieces are not soft and do not think they are not cooked well. They are bit hard even if cook them for long time even. So let the pieces be very small.
Time : 30 Minutes
Serves :  4 to 5. 

Quick Sambar Rice

Sambar Rice is a quick Rice dish with full of veggies. It is one of the Tamil Nadu people's favourite food that can be cooked quickly and easily.

Sambar Rice is filled with proteins, vitamins and carbohydrates. Veggies are full of fiber and vitamins. It is like a full meal and it surely fills our stomach.
Sambar rice can be cooked for one pot meal, lunch or even dinner. You can take this full meal for travelling or even to office. ( For lunch)
Let us see the recipe Now :

Ingredients :

To Cook :
Rice : 1 Cup
Toor Dal : 1/2 Cup or little less
Carrots : 2 ( Medium size)
Knolkol /Kohirabi/Navilu kosu : 2
Cluster beans /Gori kai/Chavali Kodu : 100 to 150 Gr.
To Dry Roast :
Methi seeds : 1/4 Teaspoon
Red chilly : 5 to 6
Urid dal : 1/2 Teaspoon
Channa dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Jeera /cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A little
To season :
Capsicum : 1
Cashew Nuts : 2 to 3 Tablespoons. ( 6 to 8 nuts)
Oil : 2 Teaspoons
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 5 to 6 leaves.
To Add : 
Tamarind Pulp : 2 to 3 Tablespoons pulp ( Small marble size tamarind)
Turmeric powder : A little
Salt : As required
Dry ground powder
Seasoning 
Coriander leaves : 2 Tablespoons

Method : 

1. Wash and cut scrape out carrots and cut into small pieces.
2. Wash and peel off the outer layer of knolkol and cut into desired size.
3. Wash and remove the edges of cluster beans and cut into desired size.

4. Put them in a pressure cooker. Add washed toor dal. Add 1/2 Cup of water.
5. Pressure cook all the above ingredients for 2 to 3 minutes. Let it cool.
6. Wash and cook rice and keep it aside.

7. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Keep it aside.
8. Dry roast all the spices one by one on low flame and dry grind once it is cooled.

9. Keep a big pan on the fire and put cooked rice, vegetables with dal.
10. Add tamarind pulp and haldi/turmeric. Add salt and mix all the ingredients nicely.
11. Add water if required and let it boil for 2 to 3 minutes.
12. Add dry ground fresh spice powder and mix it well. Let it boil for 2 to 3 minutes. Wash capsicum and remove its seeds from inside. Cut it into thin pieces. keep it aside.

13. Keep a pan on the fire and add oil and ghee. Add cashew nuts and fry.
14. Add mustard seeds, ingh and let mustard seeds splutter.
15. Add ingh and curry leaves . Add cut capsicum and fry till the pieces turn golden brown.

16. Shift the ready Sambar Rice to a serving dish. Add fried capsicum and seasoning mixture to Sambar rice.

Mix it well and serve with papad.

Note :

Cooking vegetables separately helps to keep the veggies crunchy. Adding more chilly to Sambar rice is optional. Adding fresh spice is optional. You can use any brand of Sambar powder instead of home prepared sambar powder.
Time : 40 Minutes 
Serves : 3 to 4 .

Serves : 3 to 4 .