Flax Seeds - Capsicum - Chayote Squash Peel Chutney

Chutney is served as one of the side dish and it goes well with all most all main dishes. We south Indians are expert in preparing many types of chutneys. They can be used as one of the side dish while serving the main dish. This combination of flax seeds, capsicum and chayote squash peel chutney is a very good side dish goes well with hot rice, idli, dosa, roti and chapatis. We normally use almost all vegetable peels to prepare chutney. Even the capsicum chutney also I have tried and its like super hit. So this time I wanted add flax seeds which gives a good texture and adds not only taste but healthy too.
Lets see the benefits of having Chayote Squash and Capsicum in our diet.
Chayote Squash is very low in calories and no saturated fats or cholesterol. It is rich in dietary fiber. They contain good amount of anti oxidants, minerals, vitamins. They are good sources of B complex vitamins. 
Capsicum helps in keeping our skin clear and it prevents rashes and pimples. They contain Vitamin A which is good for eyes and helps in preventing eye diseases.Capsicum is helpful in treating pain related diseases. Eating capsicum speeds up the metabolism and helps to burn calories and helps to reduce weight. They help to digest food easily and prevents indigestion. It regulates blood pressure and lower cholesterol in the body.
Now lets see the recipe .

Ingredients :

Flax Seeds : 1 Table spoon
Capsicum : 1
Chayote Squash Peel : 1 Cup
Tamarind : Marble size
Coconut : fresh and grated : 1 Cup
Salt : required
Ingh : a pinch
Green Chilly : 2 to 3
Urid dal : 1/2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Coconut Oil : 1 Tea spoon

Method :

1. Wash and peel Chayote Squash skin and keep it aside.
2. Wash and cut capsicum into small pieces

3. Grate coconut and keep it aside.
4. Now keep a pan on the fire. Put 1/2 Tea spoon of oil. Put flax seeds and fry nicely till they turn slightly brown.

5.Add green chilly and curry leaves. fry nicely and then add capsicum and fry for 2 to 3 minutes.

6. Add Chayota Squash peels and fry for another 2 minutes. Put off the fire and shift the fried things to a plate. Let it cool down.

7. Now grind tamarind (a small marble size), coconut and fried flax seeds , capsicum and chayote squash peels.

8. Grind nicely till soft (or your desired consisitency) and add little ingh and salt grind it for 10 seconds.
9. Shift the ground chutney to a serving bowl.

10. Keep a pan on the fire and add oil. Add mustard seeds and urid dal. Let mustard seeds splutter.
11. Add curry leaves and a pinch of ingh and put this mustard mixture to chutney bowl.

12. Serve chutney with the main dish you prepared.

Note :

Fry flax seeds on low flame till they turn roast. Add little by little water while grinding. Chutney consistency should be thick or it does not taste that good. Adding more chilly is optional. Adding little jaggery is also optional. You can add cut onions and garlic while grinding .(fry garlic and then add). Using coconut oil is also optional. Instead you can use your choice of cooking oil.
Time :15  minutes
Serves : 4 to 5

Harive Palya (Amaranth leaves dry curry)

Harive soppu is Amaranth leaves. These are home grown leaves and I thought of preparing dry curry.(Palya in Kannada). Harve Palya can be eaten with rice, rotis, pooris .
Leaves are very good for health. We must eat leaves at least twice a week , they are full of iron, fiber and minerals.
Harive ( Amaranth) They are rich in Vitamins like Vitamin A, Vitamin B. Vitamin C and Vitamin E and folic acid. They also contain
many minerals like calcium, potassium, phosphorus, magnesium and zinc etc.They are full of protein and easy to digest. Amaranth contains vitamin C which is helpful in boost our immune system.
Harive Soppu  Dry curry is easy to prepare and I am sure all the family members will surely love this curry.

Things Needed :

Amaranth  leaves (Harive Soppu ) : 1 bundle

Rasam Powder : 1 Table spoon
Coconut : 1/2 cup  (2 Table spoons)
Curry leaves : 5 to 6
Mustard Seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Salt : To Taste
Jaggery : 1 Table spoon (Optional)
Oil : 1 Table  spoon
Turmeric powder : 1/2 Tea spoon.
Lemon juice or tamarind pulp : 1 Table spoon

Method : 

1. Wash and cut leaves in to small pieces.

2. Grate coconut and keep it aside. Put tamarind in hot water and squeeze out the pulp and keep it aside.

3. Now keep a pan on the fire and heat. Add oil and mustard seeds. Add urid dal.
4. Let the mustard seeds splutter. Add jeera and curry leaves.

5. Add cut leaves and fry nicely and lower the flame. Add turmeric powder. Mix it well.

6. Cook leaves on low and medium flame till they get soft. (Do not add any water).

7. Add salt, tamarind pulp and jaggery and let all the water completely dry up. \

8. Add rasam powder and mix it well. Let it cook for 2 minutes nicely.
9. Add coconut and mix it well.

10 Shift the ready Palya to a serving bowl and serve with hot rice or chapatis.

Note :

Do not add any water. Fry them nicely till it softens. You can add 1 green chilly to give a spicy taste. I have used coconut oil. It enhances the taste .(optional). I have not added any onions or garlic .(Adding onion and garlic is an option).
Time : 15 minutes 
Serves : 2 to 3.