Mixed Green leaves Rasam and Dry Palya.

Mixed Green leaves  Rasam and Dry Palya is twin dishes and that goes well with plain rice. It is  one of the signature dish of every household of Karnataka.

Mixed green leaves and dry curry is a healthy dish and good for all age group. Use of leaves are regularly will help us to get good amount of minerals and vitamins. Rasam can be eaten with plain rice and it can be used as soup. We can have this palya with almost all main dishes. The dishes are normally spicy but I have made it moderate spice.
Let us see the recipes now :

First step :

Things Needed :
Palak-Methi and Dil leaves : Each 1 bundle.
Moong Dal : 1/2 Cup
Method:
1. Wash and cut all the green leaves in to small.
2. Wash daal .
3. Mix daal and green leaves and cook for 6 to 8 minutes. Do not pressure cook since it over cooks and the mixture will be very soft.
4. Now drain all the water from the daal -leaves mixture. Keep the drained water and dal -leaves mixture separately.
Let us prepare Rasam:

Rasam Recipe:

Things Needed :
Extract from cooked dal and Mixed leaves : 2 to 3 Glasses.
Mixed leaves and cooked dal mixture : 2 Tablespoons
Rasam Powder : 2 Tablespoons (Any brand)
Green chilly : 2 to 3
Tamarind Pulp : 2 Tablespoons ( 1 Marble size tamarind)
Salt : As required
Coriander leaves : 1 Tablespoon
For Seasoning :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 or little more
Method :
1. Wash and cut coriander leaves, curry leaves, slit green chilly and grate coconut.

2. Now take 2 spoons of cooked daal-leaves mixture, 1 tablespoon of coconut mixture, rasam powder and grind it together using little water till paste. Soak tamarind in hot water and squeeze out the pulp. Keep it aside.
3. Keep a pan on the fire. Heat and put 1 tea spoon of oil mustard seeds, urd daal and ingh. Let the mustard spurt. Add curry leaves. Add the separated water from the cooked daal mixture. Add turmeric powder. Let it boil.
4 Now add ground coconut paste to the boiling water. Add tamarind pulp. Add required salt. Add water if required and boil for 5 minutes.
5. Add coriander leaves and a spoon of ghee. Put it in a serving bowl.

Dry Palya Recipe:

Things Needed :
Mixed leaves and dal mixture :
Ginger : An inch
Green chilly : 2
Curry Leaves : 1 Handful
Coriander leaves : 2 to 3 Tablespoon
Cooking oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Salt : As required
Turmeric powder : A pinch
Method :
Wash and cut curry leaves, coriander leaves, slit green chilly and grate ginger. (Remove the outer layer and wash it again before grating)
1. Keep a big pan on the fire. Heat and put 1 table spoon of oil. Put 1/2 tea spoon of mustard seeds. Let it spurt. Add jeeara and curry leaves to it.
2. Add cut green chilly and fry for 10 seconds. Add separated dal-leaves mixture. Mix it nicely.
3. Add required salt, grated ginger and turmeric powder to the mixture and mix it well.
4. Add fresh grated coconut.  Mix well and cook for 1 minute. Add coriander leaves and shift the dry palya to a serving bowl.

Note:
Adding onions and garlic to dry palaya is optional. Just fry it along with seasonings. Adding more chilly is optional. Spicy dry palya taste better. Adding little ghee to rasam adds to the taste. Adding fried garlic adds to the taste. (Optional - I have not added). You can also add some garam masala to dry palya. (I did not ).

Soup Recipe.

You can also prepare Soup with the drained water.
1. Add pepper and salt and lemon juice to the mixture and boil. Grind 2 tablespoons of daal-leaves mixture and add it to the soup. Add a spoon of corn flour dissolved in one cup of water. Add coriander leaves and grated ginger. Serve this hot soup and some papad.
Time : 30 Minutes
Serves : 2 to 3 .

Coconut -Rava Upma .(Uppittu)

 This is one of my earlier post and I just wanted to refresh with some information and add some pictures related to the post. This will surely help people to try out the dish easily.

Rava or Rave (in Kannada language) uppittu is easy to prepare. I can surely say there are so many who like uppittu, though some may not like it. Uppittu or Upma is one of the recipe, many have tried and got the best result.
Upma can be prepared with many types, plain rava upma, vegetable upma, vanghibath upma, onion upma or tomato upma etc. 
We have heard people saying eating upma is like putting a cement base. We do not feel hungry because of upma. It is because Rava (semolina) takes time to digest and we do not feel hungry for a long time.
Rava or Semolina is made with durum wheat and it is really good for people who wants to reduce weight. It is low in fat and high in carbohydrates and helps to boost energy. Rava is low in sodium and cholesterol and high fiber content and it is consisered as balanced diet food. It is rich in Vitamin B complex and Vitamin E.
As  I said earlier it is easy to prepare and will be surely loved by all age group.
There is No onions or garlic in this recipe. We can prepare this Upma for any special days or as snack too. It is one of the best breakfast food that you can enjoy with a cup of coffee.
I have used Rava (medium size), oil, ghee, coconut and green chilly.

Ready to Serve Coconut -Rava Upma

Things Needed : 
Rava (Medium size) : 2 cups.
Water : 4 cups.
Coconut : 1 Cup.
Green Chilly : 2 to 3
Curry leaves: 5 to 6 leaves
Ginger : 1/2 Teaspoon. (grated).
Salt : as required
Oil: 2 Table spoons.
Ghee: 2 Table spoons.
Mustard seeds: 1/2 Tea spoon
Urd daal: 1/2 Tea spoon
Method: 
1. Wash and cut green chilly and grate coconut and ginger. Keep it aside.

2. Boil water and it should be hot when you are using it.
3. Keep a pan on the fire and heat. Add oil and put mustard seeds and urd daal. Let it spurt. Add green chilly and curry leaves.
4. Now add rava to the mustard mixture and fry on low flame. Keep stirring. Fry till the raw smell disappear (3 to4 minutes).

5. Now pour boiling water to the mixture and mix it thoroughly. Add salt,ginger and mix it nicely and cook on low flame for 2 to 3 minutes..

6. Add fresh grated coconut and ghee . Mix it nicely and put it in a serving bowl.

7. Serve hot Coconut -Rava Uppittu with a cup of curd, pickle. You can sprinkle little sugar on the top of uppittu while serving.

Note:
 Rava should be roasted well to get the fine upma. Do not over fry. Upma turns brown and smells burnt. One should take care while roasting. Add less oil while frying then you add the rest at the end. You can add more green chilly if you want.(optional). Adding ginger and lemon gives a good taste. You can add a tablespoon of sugar to give sweet taste or you can serve sugar along with upma.
You can prepare this upma with thick variety of rava also. Remember not to add much oil if you are using the thick variety.Do not cook coconut. Just put them on the top of upma and put off the gas. (fire). Coconut aroma adds to the taste. You can also use coconut oil instead of ghee. 
Serves : 3 to 4
Time: 15 Minutes.