Ondelaga Raw Mango Chutney

Ondelaga are healthy leaves and contain loads of medicinal values. They are commonly known as centella and Gotu Kola. (Centella asiantica). These leaves can be grown in pots too. You can just add handful leaves in any kind of chutney or tambuli. (Curd contain gravy dish). I have used a spoonful of moong dal. My aunt used to say using a spoon of moong dal will not only adds to the taste and it reduced the heat ( body heat caused by eating raw mango - ushna in Kannada language).
Ondelaga - Raw Mango Chutney is prepared using dry coconut (Copra). This chutney goes very well with Hot Plain Rice and a spoon of fresh ghee. We can eat with chapatis, rotis, rice or raagi rotti, idli, dosa and almost all main dishes.
Ondelaga or timire (in Kannada language) (Gotu Kola) is known as Bengsang Brahmhi - in Hindi, Tulukudi-Bengali, Sarasvathi Aku- Telugu, Vallari Kirai - Tamil, Karivan Karivana -Marathi, Kuduvan or kudungal- Malayalam and Khanda Brahmi in Gujarathi.
Lets see some benefits of adding Ondelaga in our diet. 
Ondelaga is an ancient Indian herb used both for culinary and therapeutic purposes.Gotu Kola is an effective herb for depression. It is rich in anti oxidants.Ondelaga is good for  healing gastric ulcers. Ondelaga helps to relieve fever symptoms. It is good for muscle pain and stiff joints. It helps to strengthen the circulatory and vascular system. It is used for boosting the functions of kidney and liver. It is good for treating skin diseases eczema. Gotu Kola's diluted solution is used for conjunctivitis eyes. It is also good for blood sugar and rise in cholesterol levels.
Lets see the recipe Now:

Things Needed :
Ondelaga Leaves : One handful
Raw Mango : 1 Bowl. (1/2 of big size mango)
Green chilly : 2 to 3
Soaked Moong dal : 1 Tea spoon
Salt : to taste
Ingh : a pinch
Oil : 1/2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Curry Leaves : 5 to 6
Dry Coconut 1
Method :
1. Wash Ondelaga leaves, green chilly and keep it aside.
2. Cut mangoes in to small pieces.

3. Cut coconut into pieces and keep it aside.

4. Keep a small pan and add a drop of oil and fry green chilly for a few minutes. ( 2 to 3).

 5. Grind all the ingredients ..with little water.

6. Dry grind first , so that coconut and mango pieces churn nicely.

 7. Add little water and grind it till paste.

 8. Shift the ready chutney to a serving bowl and add mustard, curry leaves and ingh seasoning.

 You need to dry grind in the beginning. So that the coconut pieces can be churned well. You can also use fresh coconut. Just dried coconut is the best to prepare this chutney. Adding little ingh while grinding will add to the taste. You can use any cooking oil for seasoning. I have used coconut oil. Do not fry Ondelaga leaves. They might loose their values when roast or fried. Adding more chilly is optional. Use less water while grinding. Thick Chutney always taste better.
Time : 10 Minutes
Serves : 3 to 4..

Cow Peas-Ash Gourd Curry

Cow Peas and Ash gourd (white pumpkin) curry is a gravy dish and  it is one of the traditional dish
The combination of cow pea and Ash Gourd goes well and thick curry can be one of the side dish. It goes well with idli , dosa, plain rice, raagi or akki rotti, even wheat rotti, chapatis and pulkas. Just give a try and you will love the taste.

Lets see some benefits of having Cow peas and Ash gourd in our diet.
Cow pea subordinates cholesterol level. They contain good level of proteins and  dietary fibers. They are rich in anti-oxidants. They are good option for weight loss.They do not contain cholesterol. They contain soluble fiber and it is good for people who suffer from diabetes.They are low in fat and calories. They also help and safe gourd from numerous health problems like cardiovascular disease, diabetes and depressive disorders.
Ash gourd is known for its medicinal values and healing power. They are low in calories. It is good for diabetic people. It has a cooling content and it helps to secretion and disposal of urine. It contain good amount of anti oxidant values. It is a good remedy for people who suffer from constipation. It is good for peptic ulcer and ash gourd seeds are used for treating in ejecting tape worms and other intestinal worms. Ash gourd juice is used to treat acidity and common cold. Ash gourd is used to treat epilepsy, lung diseases, urine retention and cough. Ash gourd juice is used for treating mouth cancer, protecting teeth and gums and bleeding gums.

No Onion or garlic is used in this curry. 

Ingredients :

Ash Gourd (White Pumpkin) pieces : 1 Big bowl.
Toor dal : 1/4 Cup
Red Cow Pea : 1/2 Cup
Coconut : 1 Cup  ( or 4 table spoons full )
Rasam Powder : 2 Table spoons
Jeera : 1/2 Table spoon
Methi seeds : 1/4 Tea spoon
Salt : to taste
Tamarind pulp or lemon : 1 Table spoon
Ingh : a pinch
Coconut Oil : 2 Tea spoons
Curry leaves : 6 to 8 leaves
Turmeric powder : a pinch

Method :

1. Wash and cook toor dal and red cow pea in a pressure cooker for 6 to 8 minutes and leave it for cooling.

2. Wash and remove the outer  layer of Ash gourd (boodu kumbala kai). Cut in to small pieces.

3. Keep a big pan and put a cup of water and boil. Add cut Ash gourd pieces and cook until it is soft. (5 to 6 minutes)

4. Grate coconut and grind it with little water till paste.
5. Now add cooked dal and cow peas to cooked Ash gourd pieces. Add salt. Add tamarind pulp. Add pinch of turmeric powder.

6. Mix it well. Add 1/4 spoon of methi seeds to the boiling curry.

7. Add ground coconut and rasam powder. Mix it well and let it boil for 2 minutes. Shift the curry to a serving bowl.
8. Add jeera - curry leaves, ingh splutter done with coconut oil to the curry and serve with main dish you prepared.

Note :

You can cook cow pea directly or soak in water for over night. ( I cooked directly here).
You can use any brand of rasam powder or home made rasam powder. I have added Mayya's Rasam Powder. You can also add onions and garlic to the curry. (optional). You can use any brand or type of cooking oil instead of coconut oil. Adding one or two green chilly to the curry while boiling adds to the aroma. Just slit green chilly and add it. You can also add jaggery or sugar. I have not added.
You can also prepare this curry with Mangalore Southekai. (Curry Cucumber or bannada southekai).

Time : 30 minutes 
Serves : 3 to 4 
Tip : Adding Raw Methi seeds reduces the cholesterol in the intake of food. 
Preparing home made Rasam powder :
Dry roast 1/4 tea spoon of methi seeds, 2 table spoons of coriander seeds, 6 to 8 red chilly (using byadgi is better), ingh and put off the gas or remove the pan from the fire. Add jeera and mix it well. Add curry leaves. When it cools dry grind to powder form and your fresh Rasam powder is ready to use. (one time use). You can also use a tea spoon of oil to fry all these ingredients. (optional).