Capsicum and Carrot Dry Curry ( Palya ).

Capsicum and Carrot dry curry can be eaten with Rice, chapatis, pooris, bread, buns or even with Dosas.

Things Needed :
Carrots : 2
Capsicums: 2
Green chilly : 2
Fresh coconut : 1 Table spoon.
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon.
Urd daal : 1/2 Tea spoon.
Jeera: 1/2 Tea spoon.
Curry leaves : 5 to 6 leaves.
Coriander leaves :   1 Table spoon ( cut).
Salt : to taste.

Turmeric powder: a pinch.
Wash and cut carrots, capsicum, green chillies and coriander leaves in to small pieces and keep it aside. Grate fresh coconut and keep it aside.
Now keep a pan on the fire.  Heat the pan and put oil. Add mustard seeds and urd daal to it. Let it spurt. Add jeera and cut green chillies fry for 1 sec and add cut capsicum and carrots. Mix well and add 1/4 cup of water to it. Let it cook until the carrots become soft or cooked. Add salt and turmeric powder. Mix thoroughly.  Add fresh coconut and cut coriander leaves and mix it well. Serve hot carrots and capsicum dry curry with Hot rice and a spoon of fresh ghee on the top.
Note : You can add potatoes to the curry instead of coconut. ( Wash and cut potatoes into small pieces and add it along with carrots). You can use this curry to make sandwiches  or simply but this curry in between the buns and have them as snack. Can use more chillies if you like it hot.
Serves 2 to 3.

Avalakki ( Beaten Rice) Spicy Upma

We can have AVALAKKI UPMA  for break fast or as evening snack.

Things needed:
Gatti Avalakki ( Thick variety of beaten rice). : 2 cups.
Onions : 2 ( Medium sized) : 2
Green chillies : 2 to 3.
Mango chutney( mango Tokku ) : 2 Tea spoons.
Jaggery : 2 Tea spoons.
Coconut : 1/2 cup.
Salt : as required.
Oil : 3 Table spoons.
Turmeric powder: 1/4 Tea spoon.
Mustard seeds: 1/2 Tea spoon.
Urd daal: 1/2 tea spoon.
Curry leaves : 6 to 8
Coriander leaves: 3 to 4 Table spoons. ( cut leaves).
Method :
Wash and soak Avalakki in half a cup of water. Add salt, Mango chutney, jaggery  and turmeric to it.  Keep this mixture aside.
Now wash green chillies and coriander leaves and curry leaves . Cut them in to small pieces and cut onions also into small pieces and keep it aside. Grate fresh coconut and keep it aside.
Keep a pan on the fire and heat. Put two table spoons of oil . Add mustard seeds, urd daal. Let the mustard spurt. Add cut green chillies and curry leaves to it.  Add cut onions and fry them for 2 to 3 minutes. Mix well and add soaked Awalakki mixture to it. Mix thoroughly and leave it for 2 minutes. Let it cook on low flame. Now put off the fire and add fresh grated coconut cut coriander leaves to it. Awalakki is ready to serve.

Note : You can also add ground nuts to the awalakki. Add groundnuts when the mustard spurt and fry for 2 minutes and then add the onions. You can add even cut vegetables. ( Boil cut carrots, beans, peas and potatoes and then add it after you fry the onions). You can add tamarind pulp instead of mango chutney.
 Mango chutney : Take a raw mango wash and dry with towel.  then grate the mango. Keep a pan on the fire.  Put 2 table spoons of oil.  Add mustard seeds and little ingh. When the mustard spurt add grated mango, salt and green chilles.  Mix well in between . Add a pinch of turmeric to it and mix well until it becomes thick. Put off the gas and leave it for cooling and then put the chutney in the glass bottle.  You can also use this chutney for preparing Mango Rice or you can use this as pickle while having curd rice.
Serves : 3