Potato Chakkuli

Potato Chakkuli is prepared using boiled potatoes and rice flour. It is something interesting that we can prepare chakkuli using many things.these days. It is not at all difficult like before.

For example in those days you need to wash rice, dry it on a thin cloth in a shade.(inside the house it self). Then roast rice and urid dal. Dry grind it or powder it and then add coconut milk. Then to prepare chakkuli. Though the process is too difficult but chakkulis were yummy to eat whole long nearly a month. My aunt (My mom's sister) used to make chakkulis in a huge amount. She needed that amount to give for the neighbours around her houses, the workers who stay near by and the people who come to our house. The chakkulis were made normally during the Gokulastami time. We really had good time eating chakkuli, going to Udupi to watch Mosaru kudike( breaking the pots full of curd or butter milk). Gokulastami is a very beautiful festival which mostly falls in August or first week of September. The rainy days are slightly decreased and the weather is just beautiful to enjoy. But those well prepared chakkulis really tasted yummy and you can keep on munch. Even now people do prepare this traditional way of Chakkulis. And there are loads of different types of chakkulis are available and prepared in our homes these days.
Let me come back from those days now.
Here is a recipe of Potato chakkuli which is very easy and quick to prepare and you can enjoy crispy chakkuli with hot cup of coffee, tea or fruit juice.

Things Needed : 

Potatoes " 2 (Medium sized)
Rice flour : 2 Cups
Sesame seeds : 2 Tablespoons
Butter : 1 Tablespoon
Chilly Powder : 1 Teaspoon
Salt : To taste
Chakkuli Mould  to prepare chakkuli
Oil : 2 Cups

Method :

1. Wash and pressure cook potatoes and remove the outer skin when it cools down.
2. Now put potatoes in a big bowl. Smash it nicely and add rice powder, chilly, sesame seeds, butter and salt.

 

 

3. Mix all the ingredients nicely. Add water slowly (add it little by little) and prepare dough.

4.  Kneed the dough well and divide the prepared dough in to small portions.

5. Wash chakkuli mould and place the chakkuli plate inside. Fill in a portion of prepared dough and close with top lid.

6. Keep a frying pan and heat. Add oil and heat. Let the oil be hot.
7. Take a plate and squeeze out the dough from chakkuli mould and prepare chakkulis on the plate.

8. Add these chakkulis to the hot oil and fry on both sides till they turn crisp and golden brown.

9.Now remove done chakkuli from the frying pan and put it on kitchen tissue.

10.Serve  crispy chakkuli with a cup of coffee or tea or a fruit juice

Note : 

Adding more chilly powder is optional. Adding more butter is not advisable since chakkuli may turn as powder in the oil the whole oil gets dirty. Adding more potatoes may turn the chakkuli soft. You can add little jeera along with sesame seeds.
Time : 40 minutes 
Serves : 20 to 25

Harive Soppu Huli (Amaranth leaves Curry).

Harive soppu/Amaranth leaves curry is a gravy dish. Amaranth leaves are loaded with good sources or vitamins and minerals. I have used both red and green Amaranth leaves and black eyed pea with some home available spices.

Ready to Serve Amaranth Leaves and Black Eyed Pea Curry

Amaranth leaves are known as Harive soppu in Kannada. In Tamil Keerai or Cheera, In Telugu - Tottakura and in Kerala it is known as Cheera. In Maharastra it is known as Shravani Maath, in Uttarakhand -Chua and in Orissa it is called as Khada Saga.
Lets see some benefits of  adding Amaranth leaves in our diet 
Amaranth leaves are good source of Vitamin A, Vitamin C and folate. They do contain minerals like calcium, potassium, zinc, copper and manganese iron, magnesium and phosphorus. They are full of good carbohydrates and proteins. They help to boost energy in the body. They are excellent gluten free diet. They contain high dietary fiber and helps to improve digestion, reduce the constipation. They help to reduce the bad cholesterol. They are good for young and old.
Harive soppu can be cooked in different style. I have tried it like a bit of my style, like udupi style. I have used both green and red amaranth leaves with black eyed pea as I said earlier. This curry goes well with idli, dosa, plain rice, roti, chapati, poori etc.
No onion or garlic is used in this curry.

Things Needed : 

To cook :

Amaranth leaves : One bundle each(Green and Red Amaranth Leaves).

Toor Dal : One handful

Black Eyed Pea : 1 Cup

To Fry 
Red byadagi chilly : 5 to 6.
Urid Dal : 1 Teaspoon
Jeera : 1/2 Teaspoon
Curry leaves :  5 to 6
Ingh : a pinch

To Grind: 
Fried spices
Coconut : 2 to 4 Tablespoons
Raw Mango Pieces : (Grated) : 2 Tablespoons

 For the splutter:
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Methi Seeds :1/4 Teaspoon
Ingh : a pinch
Curry Leaves : 5 to 6 Leaves

Method : 

1. Wash amaranth leaves and cut it nicely into small pieces. Cook them with little water till they turn soft. Keep it aside.

2. Wash and cook toor dal and black eyed peas in a pressure cooker for10 to 12 minutes,

3. Keep a pan on the fire and heat. Add a drop of oil and put urid dal.
4. Fry them till they get slightly golden brown. Add red chilly and fry for 3 to 4 seconds.
5. Add jeera, curry leaves, and ingh. Put off the fire. Let the fried ingredients cool down.

6. Grate coconut and mangoes. ( I used small pieces of raw mangoes).
7. Now grind coconut, mango pieces, fried ingredients with little water.

8. Keep a big pan on the fire. Add cooked dal and black eyed pea. Add cooked amaranth leaves.
9. Mix it well, add turmeric powder, methi seeds and required salt. Let it boil for 2 minutes.
10.Add ground coconut mixture and mix it well. Let it cook for 2 to 3 minutes. Stir in between so that it  does not get burnt.

11. Shift this to a serving bowl.

12. Add mustard - jeera splutter to the curry and serve with main dish you have prepared.

Note :
You can use 1 or 2 green chilly. Wash chilly and slit and add it to the curry.. It adds it to the taste.
You can dry grind fried spices and add it to the curry. (with out coconut). But the taste differ.
You can add grated raw mango straight to the dal mixture and boil it. ( optional).
Do not add more mangoes, it may turn savoury and may not taste good.
You can use tamarind pulp instead of raw mango.
You can use little jaggery (optional) (Jaggery helps to reduce the acidity content in the food).
You can also avoid mustard splutter and add only curry leaves. (just wash them and add them straight to the curry).
Adding 1/4 teaspoon of methi helps to reduce the cholesterol in the food. Do not add more. Curry may turn bitter.
Total Time : 40 minutes.
Preparation of cutting leaves, grating mango etc : 10 minutes. Cooking dal and black eyed pea : 20 minutes(cooking and cooling). + Final touch : 10 minutes.

Serves : 5 to 6 .