Cucumber Rava Idli -Mango Chutney

Spicy cucumber Rava Idli is a main dish and we can have them for breakfast, as evening snack or for dinner. Cucumber, green chilly, coriander leaves and coconut are used with rava to prepare Spicy Cucumber Rava Idli.

Rava is a tummy filling and it is digested slowly, it keeps you filled for a long time. Good for the people who want to shed their extra weight. It is also good for diabetic people.

Cucumber is a good source of potassium. It contain Vitamin C, Vitamin A and a high amount of Vitamin K. It contains anti oxidants. It also regulates blood pressure. Cucumber helps to normalize body temperature. It also helps the patience who are suffering from gastric. It also helps to grow a healthy hair and treat skin aliments.
Here is a recipe of  "Spicy Cucumber Rava Idli ", and Totapuri Mango chutney,  which can be prepared it easily and the whole family will enjoy having these idly.

Cucumber Rava Idli 

Things Needed:
Medium Size Rava :  3 Cups
Curd : 1/2 Cup
Cucumber : 1 Medium size
Coconut : 2 Table spoons
Green chilly : 1
Coriander leaves : 1 Handful
Jeera : 1 Tea spoon
Pepper Pods : 3 to 4
Oil : 1 Tea spoon
Salt : To taste
Water : Required
Pomegranate : 2 Table spoons
Eno salt: 1/2 Tea spoon

Method :

1. Mix curd with 1/2 Cup of water and mix rava, salt in that curd mixture. Leave it aside.

2. Wash green chilly, cucumber and coriander leaves. Cut cucumber in to small.

3. Grate coconut , grind grated coconut, cucumber, chilly and coriander leaves with very little water.

4. Mix this ground mixture with  rava and mix it well.

 5. Oil the the idli plates, put a spoon of pomegranate in each mould. Keep  idli cooker on the fire. Put a glass of water.

6.  Add Eno to the Rava mixture and put a spoon of idli dough to each mould in the idli plate.

7. Arrange the plates in the idli stand and keep it in the idli cooker. Cook for 10 minutes.

8. Put off the fire and remove the idli from the plates. Arrange them in serving dish.

9.  Serve these Cucumber rava Idli with side dish of your choice.

10. I Serve Cucumber Rava Idli with Totapuri Mango Chutney and the combination is really tasty.

Note :

You can dry roast rava before using. ( I did not do). You can add more chilly and pepper. Taste differ. Using more cucumber will turn idli more soft. Using coconut is your choice. Using Eno also is optional. (I used Eno). You can use grated carrots or fresh pea pods and cashew nuts to top up the idli.
Time : 30 Minutes
Serves : 5.

Totapuri Mango Chutney

Wash and cut Totapuri( Half ripe),  add grated fresh coconut, roasted methi and red chilly, coriander leaves and salt. Grind together with little water and ingh. Shift this ground chutney and give a mustard splutter and serve with Cucumber Rava Idli. It is a good combination. Do not add any tamarind or lemon.

Roasted Methi Seeds

Roasted Red chilly and curry leaves.

Cut Mangoes (Totapuri)

Ready to grind  Mango and coconut mixture

                     Ready to Serve Mango Chutney                      

                

Ready to Serve Cucumber Rava idli and Mango Chutney

 

 

    

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