Hucchellu - Apple Chutney

Hucchellu is nothing but Niger seeds. Hucchellu is mostly used in North Karnataka. Using Hucchellu in chutney or curry or chutney pudi. Hucchellu is also known as Gurellu.

Hucchellu  or Karellu (Kannada Language) is known as  Kaarale, in Hindi, Khurasni in Marathi and Punjabi, Sorguja or Surgia or Sorguza in Assamese and Bengali, Verrinuvvalu or Valisalu in Telugu and Payellu in Tamil. It is known as Niger seeds in English.

Hucchellu  is rich in protein and nutritional values.
Here is a recipe of Hucchellu and Apple chutney which can be used as side dish for dosa, idli, chapati, roti parathas and plain rice. It goes well with other Masala rice like Pulav, Vegetable rice, curd rice etc. Using apple in chutney is purely my idea and I know it mixes well with chutney and adds taste to chutney. Hucchellu Chutney will be liked by all age group and each and every member of the home I am sure. This chutney do not contain any onion or garlic and can be prepared on Special days like Upavas or Ekadashi.

Ingredients :

Huccheelu (Niger Seeds) : 2 Table Spoons
Fresh Coconut : 1 Cup
Red Chilly (Byadagi Menasu) : 4 to 6
Ingh :  a pinch
Curry Leaves : Handful.
Apple : 1
Salt : To taste
Oil : 1/2 Teaspoon of oil.
Mustard seeds : 1/2 Tea spoon

Method :

1. Clean Hucchellu and roast till they pop up. (on low flame)

2. Add red chilly and ingh and fry along with Hucchellu. Add some curry leaves and leave it for cooling.

3. Grate coconut and keep it aside.

4. Wash and cut or grate apple and grind with fresh coconut and roasted Hucchellu mixture.

 5. Grind nicely with little water. Add required salt and grind for 10 seconds.
6. Shift the chutney to a bowl.

7. Now keep a small pan and add oil. Put mustard seeds and ingh. Let the mustard seeds splutter.
8. Add this mustard splutter to the chutney and mix it well.

9. Serve Hucchellu - Apple chutney with a main dish you prepared.

Note:

Do roast hucchellu since the seeds contain oil.(without oil).  Grind with little water to get tasty chutney. Do not add any tamarind or lemon juice. Apple supplies needed savoury to the chutney. Adding mustard splutter is optional. Adding onions and garlic also will be optional. (They may taste different).
Time : 20 Minutes
Serves : 4

Raw Banana Kootu ( Plantain Curry)

Raw Banana Kootu is a gravy dish and we can have them with rice, chapati, roti, idli and even dosas. Raw banana is used in many curries and koftas and it is one of the favourite vegetable for many people in South India.

Lets see some benefits of Raw Banana.
Raw Bananas or Plantain is a carbohydrate source. It contain a high amount of resistant starch. The green bananas may reduce the risk of diabetes and helping to lower blood cholesterol levels. Green Bananas are good source of fiber. It keeps your stomach full for a long time. It contain low fat. Plantains contain Vitamin C.
Here is a recipe of Raw Banana (Plantain) Kootu which is very easy to cooked with mild spices and will be liked by all age group.
No Onion or No garlic added in this Kootu Curry. It is one of the traditional dish of Iyengaris. ( Combination of pepper pods and Jeera are good for digestion and helps to digest the food easily).

Things Needed : 

To Cook :
Raw Banana (Curry Banana) : 2
Tomatoes : 2
Toor Dal : 1/4 Cup
To Dry roast or fry :
Jeera : 1 Tea spoon
Pepper pods (whole pepper) : 6 to 8
Methi Seeds : 1/4 Tea spoon
To Season :
Oil : 2 Teaspoons
Ingh : a pinch
Mustard Seeds : 1/2 Teaspoon
Curry leaves : 5 to 6
To grind :
Coconut : 1/2 Cup
Roasted spices
To Add :
Salt : according to taste
Water : Required water
Coriander Leaves : 1 Table spoon
Green chilly : 2
Turmeric Powder : a pinch. (less than 1/4 tea spoon)

Method :

1. Wash and remove the outer skin of the Plantain and cut it into small pieces (according to your wish) and put it in water).

2. Wash and cut coriander leaves, tomatoes and grate coconut.
3. Wash and cook dal in a pressure cooker and leave it for cooling.
4. Now keep a pan and put 1 spoon of oil. Put methi seeds and fry them nicely till they turn brown.
5. Add jeera and pepper pods and ingh to it. Add curry leaves , green chilly and put off the fire.

6. Now add coconut to the fried mixture and grind nicely using little water.

7. Remove the ground mixture and keep it aside.
8. Keep a big pan on the fire and put remaining oil. Put mustard seeds. Let it splutter.
9. Add 5 to 6 curry leaves and fry. Add little ingh and Cut banana. Mix it well.
10. Add water and cook till they turn soft.( 2 to 3 minutes). Add cut tomatoes.

11. Add cooked dal and salt. Add turmeric powder. Mix it well.

12. Add required water and mix it well. Let it cook for 2 minutes.
13. Now add groud coconut - spice mixture and mix it well.

14.  Let the Kootu boil nicely for 2 minutes.

15. Put off the fire and shift kootu to a serving dish.

16. Add coriander leaves and mix it well and serve with the main dish you prepared.

 Note :

Do not cook Plantain too soft. It may smash in the curry and you may not be able to  get the vegetable. Adding more spice, chilly is an optional.
Adding onions and garlic is also optional. You can add lemon juice (lemon extract) to the curry to give a tangy taste. (1 lemon).
Adding dal is also an optional. Use more coconut if you are not using dal to get a thick curry.
Time : 30 minutes
Serves : 5.