Urid Dal Kadubu in Banana leaf

Urid dal kadubu is one of the traditional dish from South Canana./Udupi/Malenadu/Mangalore. 
It is an easy dish, loaded with healthy spices like ginger, curry leaves, coriander leaves and green chilly.

It can be done as soon as you grind the batter. No need to be fermented.
Let us see some benefits of having Urid dal in our diet.
Urid dal is protein rich and steaming is one of the healthiest way to have good food.
Urid dal is filled with fiber. It is easy to digest and improve our digestive health. It protects heart and boost energy. It improves our bone health. Strengthen our nervous system. It is good for our skin and hair. Urid dal contains good amout of vitamins and minerals. It helps in boosting our metabolism.
It is rich in vitamin B, folic acid, iron, and calcium. It does contain magnesium and potassium.
No Onion or No Garlic is used in this Urid dal Kadubu.
Let us see the recipe now :

Things Needed :

Urid dal : 1 to 1 1/2 cups
Raw Rice : 1 Handful
Banana Leaves : 5 to 6 pieces.
Ginger : 1 Tablespoon
Green chilly : 1
Curry Leaves : 10 to 12 leaves
Coriander leaves : 1 Handful
Coconut pieces : 3 to 4 Tbs
Salt : As required

Method :

1. Wash and soak urid dal and rice separately for 2 to 3 Hours.
2. Wash and cut coriander leaves, curry leaves.
3. Wash ginger and remove the outer layer and grate it.
4. Cut coconut pieces and keep it aside.

5. Drain water from soaked urid dal and grind it with required water. Let it be fine paste.

6. Add rice and coconut pieces and grind it in rava consistency.

7. Remove it from the mixi jar and put it to a big bowl.

8. Add required salt, cut coriander leaves, curry leaves, grated ginger and cut green chilly.
9. Mix all the ingredients nicely.

10. Wash banana leaves and put a spoon of Urid dal batter to each leaf.

11. Fold them and arrange them in a plate.

12. Keep a idli cooker or pressure cooker on fire and put some water in it. Let the water boil.

13. Arrange the folded banana leaves in a cooker plate and close the lid.

14. Cook for 30 to 35 minutes on medium and flame.

15. Take out the lid and check whether the kadubu is done. Take out from the cooker and arrange on a big plate.

16. Serve them with coconut chutney and ghee.

Note :

Do not use much water to grind. Adding more chilly is optional. I have not added any cooking soda or eno. Adding coconut pieces adds to the taste. Rice should be ground into rava consistency. or Kadubu turns very hard.
Time : Cooking time 30 Minutes + Soaking time 2 to 3 hours.
Serves : 2 to 3.

Spring Onion and Kesu Curry

These spring onions are grown in our pots, on the terrace and even kesu leaves are also from home.
I just thought and remembered the curry that Leela dodda prepares and prepared this curry.
The combination of Spring onions and kesu leaves goes in hand and hand. the combination is also gives out the good taste.

I have used kesu leaves, spring onion leaves and the onions attached to the stem, rasam powder, coconut, tamarind and turmeric powder. Fried little urid dal and red chilly/byadagi chilly.
Let us see the recipe now :

Things needed :

To cook : 
Spring Onions : 1 Small bundle
Kesu leaves : 10 to 15

To Fry :
Urid dal : 1 Teaspoon
Byadagi Red chilly : 3 to 4
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8

To Add :
Cut onion pieces : 1 Small cup
Tamarind Pulp : 2 Tbs
Turmeric powder : A pinch
Salt : As required
Jaggery : 2 to 3 Tbs

To Grind :
Coconut : 1 Cup
Fried Urid mixture

To Season :
Oil : 1 Tablespoon
Mustard seeds : 1 /2 Tsp
Jeera/Cumin Seeds : 1/2 Tsp
Ingh /Asafoetida : A pinch

Method :

1. Wash and cut kesu leaves, spring onion leaves and the onions at the edge.

2. Keep a pan add oil, mustard seeds and jeera. Soak tamarind in hot water and squeeze out the pulp.

3. Let it splutter. Add cut onions and fry for a minute. Add cut kesu leaves and spring onions.

4. Mix all the ingredients nicely and stir. Add tamarind pulp and salt. Add turmeric powder. Add 1/2 cup of water.

5. Add jaggery and 1/2 cup of water. Let the leaves cook till soft.

6. Grate coconut and keep it aside.
7. Keep a pan on the fire and add 1/2 tsp of oil. Fry urid dal and red chilly till the dal turns golden brown.

8. Add curry leaves and ingh. Add rasam powder and grated coconut. Let the mixture be cool.

9. Grind the coconut - urid dal mixture using little water.

10. See that the leaves are cooked till soft. Add ground coconut mixture and mix it well.

11. Cook for 2 to 3 minutes and shift the curry to a serving dish.

12. Serve with plain rice or chapati or idli or dosa or any choice of your main dish.

Note :

Do not use much water to grind. You can adjust the thickness of the curry by using less water.
Use of more jaggery is optional. One should use tamarind pulp to avoid itching feeling from kesu leaves. Use of more chilly is optional. Use of more oil is optional. It taste better but not good for health.
Time : 30 Minutes

Serves : 2 

Gulla - Sprouted Moong Curry

Gulla a type of brinjal from a place called Mattu near Udupi, is a special variety of brinjal. The seeds of this special brinjal has been given from Shree Guru Vadirajaru to people of Mattu. I have written about it in one of my blog page. Here is one more dish which I have tried it with this special Variety of Brinja and is known as Mattina Gulla.

I have used Sprouted Whole Moong, Gulla, and sambar powder which is prepared at home and added mustard , methi/fenugrik seeds seasoning with coconut oil.
Gulla - Sprouted Moong Curry goes well with all the main dishes and you can prepare this curry for festivals or feast. There is no Onion or Garlic in this curry.

Things Needed :

To cook :
Gulla /Udupi Special Brinjal : 2
Sprouted Whole Moong : 1 Small Cup

To Grind :
Coconut : 3 to 4 Tablespoons
Curry Powder : 2 to 3 Teaspoons

To Add :
Tamarind pulp : 1 Tablespoon
Salt : As required
Turmeric powder : A pinch
Oil : 1/2 Teaspoon
Ground coconut mixture

Seasoning done in Coconut Oil :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Methi seeds : 3 to 4
Ingh : A pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cut gulla /brinjal in to small pieces.

2. Cook sprouted whole moong and keep it aside. Soak a small marble size tamarind in hot water and squeeze out the pulp after 5 minutes.
3. Grate coconut and grind it with curry powder./Huli pudi.

4. Now keep a pan on the fire and put brinjal pieces in it. Add water, little coconut oil and turmeric powder.
5. Cook till the gulla pieces are soft.

6. Add cooked moong and mix it well.

7. Add tamarind pulp and required salt. Mix it nicely.

8. Add ground coconut mixture and mix it. Let it boil for 3 to 4 minutes.

9. Shift the curry to a serving dish and add mustard seeds, 2 to 4 methi seeds, ingh, curry leaves seasoning done in coconut oil.

10. Serve as one of the dish during lunch or dinner.

Note :
Soaking brinjal pieces in plain water helps to remove the bitterness in it. Adding oil and turmeric helps the pieces to retain the colour. (It does not turn as black). Home made curry powder adds to the taste. You can use any brand sambar powder instead of home made curry powder. Use of coconut oil is optional.  This is one of the traditional dish of brahmin and I do not use onions or garlic in my curry.
I had some sprouted moong already and cooked with little water.
Time : 30 Minutes
Serves : 3 to 4.

To get good sprouted moong you need to follow these steps:

Wash and soak whole moong for over night. Take out the water completely and put the moong in a towel /handkerchief and tie it slightly. Keep sprinkling water on the towel. It starts to sprout nicely. You can use this for preparing juice, salad and curries.

Curry Powder or Huli powder./ಹುಳಿ ಪುಡಿ

Dry roast or fry with a teaspoon of oil :
Methi seeds/Fenugrik seeds : 1/4 Teaspoon
Channa dal : 1/2 Teaspoon
Coriander seeds : 2 to 3 Tablespoons
Jeera /Cumin Seeds :1/2 Teaspoon
Cinnamon piece : A very small piece.
Dry roast or fry them one by one and dry grind it when it cools down.

Note : Fried mixture will not stay for long. It starts to smell. So better to dry roast and use.

You can also use the whole moong with out soaking or sprouted. Just wash and cook. (Optional). Use of sprouted moong is always healthy.

Cow Peas Cutlet

Cow Peas Cutlet is an easy dish and if you already cooked the pea it is still easy.☺
I had some cow pea cooked in the after noon and that came as handy when I thought of preparing some yummy cutlets.

Let us straight go to the recipe Now : I do not use so much varieties of spices. It is always simple and quick. 💟

Things You need :

Cooked Cow Peas : 1 Bowl
Aloo / Potatoes : 2 to 3
Bread : 3 to 4 Pieces.
Green chilly : 2
Ginger : An inch
Coriander leaves : 1 Tablespoon
Garam Masala : 1/2 Teaspoon
Jeera /Cumin seeds ? 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon
Cashew pieces : 1 Tablespoon
Salt : As required
Chiroti Rava /Thin variety of Semolina : 2 to 3 Tablespoon
Oil : 2 to 3 Tablespoons

Method :

1. Wash coriander leaves, green chilly and cut into small.
2. Cut bread pieces into small and crush them into powder form. You can use mixer to powder it.

3. Wash ginger and take out the outer layer, wash it again and grate it.
4. Peel off the skin of potatoes and smash it nicely.
5. Now put powdered bread crumbs, smashed potatoes, boiled cow peas, cut coriander leaves, cut green chilly, grated ginger, salt, garam masala, jeera powder, chilly powder, cut cashews.

 6. Mix all the ingredients nicely and prepare the dough.
7. Divide the cutlet dough into small portions.
8. Keep dry chiroti rava in a bowl.
9. Keep dosa pan on the fire and heat.
10. Take a small portion of cutlet dough and make as a ball. Slightly press and give a desired shape to it.

11. Just dip lightly in chiroti rava both sides. Place the cutlet on hot tava.

12. Put a teaspoon of oil around the cutlet. Cook till it turns golden brown.

13. Turn the other side and cook. Add some oil while cooking.

14. Now Hot cutlets are ready to serve.

15. Cook the remaining cutlets the same way.

Note :

Do not over cook potatoes. Drain all the water from cooked cow pea and use only the peas.
Adding more spices is optional. Adding more oil while cooking is optional. You can also shallow fry these cutlets. Adding onions or garlic is optional.
Time : 30 to 40 Minutes.

Serves : 2 to 3.