Seeme Badane and Peas Curry ( Without Toor Dal )

Seeme badane/Chayote Squash is one of the vegetable which is available round the year. As usual you can do many dishes using this vegetable. Here I have done a simple curry with chayote squash and peas  which is very easy and it is without toor dal.

Normally curry /Huli means vegetables cooked with toor dal and mixed with spices grinding with coconut. Use of coconut is more in Dakshina Kannada /Mangalore/Udupi and Malenadu areas. Reason may be the life style, the weather, the food and the workload. It was those days people did very hard work, so that they could digest the food they eat. Use of coconut in cooking is very healthy habit, since coconut is full of minerals and vitamins. It is rich in fiber and easy to digest. Help to produce good cholesterol and helps in the growth of good hormones.
I have used fresh grated coconut, fresh rasam powder, seeme badane/chayote squash little jeera.
Let us see the recipe now :
No Onion or No garlic in this Seeme Badane Curry.

Things Needed :

To Cook :
Seeme badane /Chayote Squash : 2
Fresh Peas : 1 Cup
To grind :
Fresh grated coconut : 1Cup
Rasam Powder : 2 Teaspoons
Tamarind : A small marble size
To Add : 
Turmeric powder : A pinch
Salt : As required
Ghee : 1 Teaspoon
Methi seeds : 5 to 6
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh / Asafoetida : A pinch
Curry leaves : 6 to 8

Method :

1. Wash and remove the seeme badane outer layer. Remove the pea pods and wash it.

2. Remove the seed in side and cut them into small pieces.

3. Pressure cook for 2 to 3 minutes. Put off the gas. ( You can cook separately with out using pressure cooker. ( Optional ).

4. Grate coconut and grind it with rasam powder and tamarind. (Remove tamarind pod if it is inside).

5. Keep a pan on the fire and put cooked seeme badane and peas. Add salt, turmeric powder and mix it. Cook for 2 minutes. Add dry methi seeds.
6. Add ground coconut - rasam powder mixture and mix it well. Let it boil for 2 to 3 minutes.

7. Shift the curry to a serving dish and add seasoning.
8. Serve with the main dish you have prepared.

Note : 

Use of pressure cooker to cook vegetables is optional.
Use of any cooking oil for seasoning is optional.
Use of tamarind pulp instead of tamarind is optional. Soak tamarind in hot water and squeeze out the pulp and use it.
Use of any brand rasam powder instead of fresh rasam powder is optional.
Time : 30 Minutes.
Serves : 3 to 4 People.

For fresh rasam powder :

  Dry roast, 1/4 Teaspoon of methi seeds, 2 Tablespoons of coriander seeds, 1/2 Teaspoon of jeera and 5 to 6 byadagi chilly. Add little ingh. Put off the fire and dry grind when the dry roast spices cools. Dry roast on low flame.

Boiled Rice Idli ( ಕೊಚ್ಚಕ್ಕಿ ಗಿಡ್ಡೆ )

Boiled rice idli is one of the traditional dish of South Canara.
We call this idli as Kochige Gidde. Boiled rice idlis are good for breakfast and Snack in the evenings. No need of urid dal or fermentation for this type of idli.

I have used only boiled rice (boiled rice from South Canara), fresh grated coconut.
Kochige gidde can be prepared using raw rice and boiled rice also.
It is always better to soak boiled rice in boiling water, so that the rice will be well soaked and grinding becomes very easy. Fresh coconut adds to the taste and gidde taste yummy.
Let us see the recipe now :

Things  Needed

Boiled Rice : 2 Cups
Coconut : 1 Full cup ( 1/2 Coconut )
Salt : To taste

 Method :

1. Wash and soak boiled rice in boiling water for over night or 5 to 6 hours.

2. Grate coconut and keep it aside.
3. Drain all the water from soaked rice and grind it with grated coconut.Let it be like medium size rava consistency. Add required water while grinding.

 4. Remove the batter from the mixi jar and add salt. Mix it well.

5. Wash idli plates and apply oil/ghee to each idli mould.
6. Mix the batter nicely and pour a ladle of idli batter to each idli mould.

7. Keep a pressure cooker/idli cooker on the fire. Put some water. Let it get heated.
8. Arrange the idli plates and keep it in the cooker and cook for 20 to 25 minutes.

9. Remove the idlis from the idli plates and put it in a serving dish.

10.Serve hot boiled rice idli with ghee/coconut oil and jaggery/any side dish of your choice.

 Note :

 The batter need not be fermented. No need to use any urid dal. You can grind the batter at night and keep it in the fridge. Use of more coconut not only adds to the taste, it also helps the idli to be soft. These idlis are not that soft as normal urdi dal idlis.
Time :  5 to 6 Hours to soak the rice + 5 minutes to grind (Mixi jar) + 25 minutes to cook
Serves : 3 to 4 .

COLOCASIA STEM CURRY .( ಕೆಸುವಿನ ದಂಟಿನ ಹುಳಿ ).

ಕೆಸುವಿನ ಎಲೆ / Colocasia leaves grow nicely during the rainy days. These leaves are used for Patrode, and chutney, dry curry or even spicy dosas, The stem of the leaf is also so good to use in cooking. We do prepare chutney, saasive  (Curry using mustard seeds) and curry. Here is one such curry which is very traditional and healthy to have at any time of the day.

I have used colocasia stems, some spices and coconut.
Let us see the benefits of Colocasia stems.
Colocasia stems are rich with numerous health benefits. It  can help, treat and prevent different types of diseases. It is good for reducing high blood pressure, controls blood sugar levels, protect the skin and good for digestion and improve the vision. It helps in preventing heart diseases, boost our immune system and strengthen our muscles and nerves.
They contain good amount of dietary fiber and good for constipation, excess gas and over all health of our body. These colocasia leaves are from our native Udupi. I used the leaves for patrode and these stems for curry. Colocasia leaves, stems are good to use during rainy season because they grow nicely with rainy water, they are fresh. They also helps to keep our body warm.
Let us see the recipe Now :

Ingredients :These

To Cook :
Colocasia Stems : 1 Big bowl
Tamarind Pulp : 1 small bowl. (Big marble size tamarind).
Jaggery :  Tablespoons
Salt : As required
Turmeric powder : A pinch
To Fry  spices :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Red byadagi chilly : 5 to 6
Jeera/cumin seeds : 1/2 Teaspoon
Ingh : A little
Curry leaves : 6 to 8
To grind :
Fried spices
Grated fresh coconut : 1 Small cup
To Add : 
Ground masala
Salt : As required
Coriander leaves
Mustard seeds seasoning

Method :

1. Wash and remove the outer layer of the stem (hard part around the stem).

2. Now cut the stem into small pieces.

3. Soak a big marble size of tamarind in hot water for 5 minutes and squeeze out the pulp.
4. Grate/ cut coconut and keep it aside.

5. Put pieces of colocasia stems in a pressure cooker, add tamarind pulp, required salt.
6. Add a pinch of turmeric powder and a tablespoon of jaggery. Cook all these for 3 to 4 minutes.

7. Keep a small pan on the fire and heat.
8. Add a teaspoon of coconut oil, methi seeds and fry till golden brown. Add urid dal and fry till it turns golden brown.

9. Add coriander seeds and fry for 20 seconds. Add byadagi chilli and fry little.
10. Put off the fire and add Jeera/cumin seeds, curry leaves and ingh. Let it cool.

11. Grind coconut and fried spices with required water. Remove from the mixi jar to a bowl.
12. Keep a big pan on the fire and put cooked colocasia stems. Let it boil. Add salt if required .
13. Add ground coconut and fried spices mixture. Mix it well and let it boil for 3 to 4 minutes.

14. Shift Colocasia Stem Curry to a serving dish.

15. Prepare mustard  seeds, ingh, curry leaves seasoning with coconut oil. Add this seasoning to a serving dish. Serve Colocasia Stem curry with the main dish.

Note : 

You should use right amount of tamarind while cooking stems or it may start itching the tongue while eating the curry. Adding more jaggery is optional. Adding any sambar /Rasam powder to the curry instead of fresh fried spices. Use of fresh fried spices adds to the taste.
Time : 25 Minutes 
Serves : 3 to 4.

Quick Mango Fruit Gojju

Mango season is here and its time to make maximum use of Mango Fruit. Mango fruit is known as King of fruits and as the name says it is the best fruit and many of us do like to have it again and again.

Mango fruits in our place/South Canara/Malenadu/ Karavali, people do have mango trees in most of  the houses and they do make use of the fruits in curries and other side dishes It is a fun eating mango dishes during rainy season.
Here is such one recipe and we do call it as Mango Fruit Gojju.
In this Mango gojju We don't have to cook any thing except the seasoning. It is yummy. You can not stop eating this gojju with hot rice. ( Boiled rice/Red rice/raw rice).
I have used mango fruits, which are available here/Bengaluru, green chilly, salt, ingh.etc
I have not seen this variety of mango in our home town Udupi. The mango fruits available there is bit savoury with sweetness. The Sakkare Maavu what they call this particular mango fruit, taste so sweet and it is full of fiber. The pulp is so sweet and no need to add jaggery to it.(Optional).
The beauty of this Mango Fruit Gojju is no need to cook this gojju. 
Let us see the recipe Now :

Things Needed :

Mango Fruits : 5 to 6
Green chilly : 2
Ingh : A pinch
Salt : As required
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash and clean the fruits and squeeze out its pulp completely. Add little water to its peel and squeeze out the pulp from it. Put it a bowl.
2. Wash and cut green chilly into small pieces and add it to Mango Pulp.
3. Add required salt .
4. Keep a small pan and put oil. Add mustard seeds and let it splutter.
5. Add ingh and curry leaves and put off the fire. Add this seasoning to Mango pulp.
6. Mix all the ingredients nicely and serve with hot plain rice or as one of the side dish with dosas, idli. chapati or roti.

Note : 

You can add little jaggery when the mango fruit is sour. ( Optional ). Use very little water to take out the pulp from mango peel. Adding more green chilly is optional.
10 Minutes
2 to 3 Serves.

Basale & Dil Leaves Kootu /Curry

Basale leaves are known as Malabar leaves and Dil leaves are sabbassige soppu in Kannada.
This Kootu is goes well with almost all the main dishes.

Basale and dil leaves are from our garden. We do grow flowers and little vegetables in pots on our terrace. It gives so much pleasure when you use your homegrown vegetables.
I have used pepper, green chilly, beans, leaves, toor dal jeera and mustard seeds.
Let us see the benefits of black pepper in our diet.
Black pepper is used since ancient time in cooking and it rich source of medicinal values. It is good for cough, cold, fever and stomach upset. It helps to improve the digestion in our body. It is good remedy for intestinal gas. It has good antioxidant properties. It helps to improve our immune system.
It is loaded with magnesium, Vitamin K, Iron and fiber. It adds taste to the food we eat.
Black Pepper/Pepper Corn is also used in easing aches, muscle pains and inflammatory arthritis. It has antibacterial, antioxidant and immune boosting properties.
Let us see the recipe Now :

Ingredients :

To Cook:
Basale/Malabar leaves : 1 Bowl (1 Small bundle)
Dil /Sabbassige leaves : 1/2 bowl. ( 1 Small bundle)
French beans : 250 Grams
Moong Dal : 1/2 Cup
To Grind : 
Fresh grated coconut : 1/2 Cup
Pepper pods : 4 to 5
Jeera/Cumin seeds : 1/2 Teaspoon
To add :
Salt : As required
Coriander leaves : 2 Tablespoons
Ground coconut masala
Green chilly : 2 to 3 
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/4 Teaspoon
Jeera/Cumin seeds : 1/4 Teaspoon
Curry Leaves : 6 to 8 Leaves
Ingh/Asafoetida : A little

 Method :

1. Clean and wash the leaves, cut off the hard stem and cut the leaves into small. (Basale and Dil leaves). Wash and cut curry leaves, slit green chilly and cut coriander leaves into very small.

2.Wash and remove the edges of beans and cut into very small pieces.

3. Wash and cook moong dal in a pressure cooker.

4.Cook leaves and cut beans separately in a pan with required water. Add slit chilly to it.
5. Grate coconut and grind it with jeera, pepper pods and 1/2 teaspoon of mustard. Use required water to grind.

6. Keep a big bowl on the fire and put cooked leaves, beans and cooked moong dal.
7. Add a little turmeric powder, required salt and little water. Mix it nicely and let it cook for 2 to 3 minutes.

 8. Add ground coconut mixture and mix it well. Let it boil for 2 to 3 minutes.

 9. Shift   Basale & Dil leaves Kootu to a serving dish.
10. Add coconut oil, mustard seeds, jeera, ingh and curry leaves seasoning to Hot Kootu.
11. Add cut coriander leaves on the top.
12. Serve with any choice of your main dish with Basale & Dil Leaves Kootu Curry.

Note : 

Cooking leaves and beans separately is always better or it will be over cooked in pressure cooker.
Adding more chilly is optional. Adding jeera /cumin seeds helps the curry to digest well. Adding a teaspoon of lemon juice is optional. ( I have not added). Adding a cup of thick curd is optional. It taste different.
Time : 30 Minutes
Serves : 4 to 5 
Purely South Indian Dish.