Ash Gourd Curry ( Bolu Huli )

Bolu Huli is prepared with out dal and with out usual sambar powder/spices. Bolu means nothing. No spice, No coconut - Spice grinding mixture. This is one of the traditional dish. We can prepare this curry with brinjals/gulla, Mangalore Southe kai/Sambar Cucumber, Ash Gourd etc. This curry goes well with plain rice, chapatis, dosas and idli.

I have used Ash gourd, a very little quantity of coconut and green chilly.

Let us see some benefits of eating Ash Gourd in our diet.
Ash Gourd is one of the healthiest vegetable which contain loads of medicinal values. It is good for diabetic patients and people who suffer from obesity. It has a cooling property and give relief to people who suffer from acidity and peptic ulcers. It is good for stabilizing nerve cells. It is good for people who are suffering from constipation. It does contain many minerals like calcium, iron, phosphorus, niacin and Vitamin C. It contain very low amounts of fat, firber, carbohydrates and protein. Ash Gourd is good for common cold.

Ash Gourd Curry  has  " No Onion or No Garlic " in it. It is easy to prepare and you will really enjoy eating this curry.

Things Needed : 

Ash Gourd pieces : 2 Bowls ( 1/4 Kg)
Green chilly : 2 to 3
Jaggery : 1 Tablespoon
Tamarind Pulp : 1 Tablespoon
Turmeric powder : a pinch
Coconut : Fresh : 1 Tablespoon (Optional)
Salt : As Required
For Seasoning :
Coconut Oil : 2 Teaspoons
Mustard Seeds : 1/2 Teaspoons
Urid dal " 1/2 Teaspoon
Jeera/Cumin Seeds : 1/4 Teaspoon
Ingh : A pinch
Curry Leaves : 6 to 8
Coriander leaves : 2 to 3 Tablespoons

Method :

1. Wash and remove the outer layer of thick skin, inner pulp of Ash gourd and cut the vegetable into small pieces.
2. Wash the pieces again and cook till they turn soft. (Use required water to cook).
3. Wash and cut green chilly (slit) and coriander leaves.
4. Soak tamarind and squeeze out the pulp. Grate coconut and keep it aside.
5. Now Keep a pan and put well cooked Ash gourd pieces. Add jaggery and salt.
6. Add turmeric powder and mix it well. Add cut green chilly. Cook for 2 to 3 minutes.

7. Mix it well. Shift the curry to a serving dish. Add grated coconut.
8. Keep a small pan and heat. Add a teaspoon of oil and put mustard seeds and urid dal.
9. Let it splutter. Add jeera and fry for 10 seconds. Add ingh and curry leaves. Add a spoon of coconut oil on the top.
10. Add mustard seasoning to the Ash Gourd Curry and serve with plain rice.

Note : 

Ash gourd pieces should be cooked till they turn very soft. Adding jaggery helps the pieces to abosorb sweet taste. Adding any type of dal is optional. (It helps the curry to be thick). Adding any other spice is optional. You can add crushed pepper and grated ginger. Taste differ.  Adding Onions or Garlic to the curry is optional. Adding coconut on the top is optional. Adds aroma to the curry. Adding lemon instead of tamarind is optional. ( Use half lemon extract)
Time : 20 Minutes
Serves : 2 to 3 

Drinking Ash Gourd Juice helps to cleance your body. It helps to detoxify the body.  

Green Chakkuli

Chakkuli/Chakli/Muruku or Rice crispy crunchy fritters are favourite of many. It is nice to have with cup of coffee/tea/fresh juice. It can be munched any time of the day. It can be put it in kids snack box. It is good munch for ladies party, picnics, travelleing etc.

Green Chakkuli is prepared using coriander leaves, roasted urid dal and rice flour with little spices.

Lets see the recipe now:

Things Needed :

Fine Rice flour : 2 Cups

Urid Dal : 1/2 Cup

Butter : 1 Tablespoon

Coriander Leaves : 1 Handful : (1 Small bundle)
Green chilly : 2
Sesame Seeds : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Salt : As required
Oil : 1 Cup (To Fry)

Method :

1. Clean and wash coriander leaves and green chilly. Let all the water drain from coriander leaves.

2. Keep a pan dry roast urid dal till they turn golden brown. Dry grind when it is cooled.

3. Dry grind green chilly and coriander leaves. Remove from the mixi jar. (Do not add any water while grinding).

4.Now take a big bowl and put rice powder, dry ground urid dal, Mix it well.
5. Add sesame seeds, jeera/cumin seeds, ground coriander and green chilly mixture. Add butter.
6. Add salt and mix all the ingredients well. Add required water and mix it nicely and prepare chukli dough.

7. Divide the dough into smaller portion. Take a chukkli maker and wash it nicely. Place chakkuli plate inside.
8. Keep a pan on the fire and heat the pan. Add oil to fry and let it get hot. (Medium flame)
9. Take a portion of chakkuli dough and put it inside the chakkuli mould.

10. Close the lid of the chakkuli mould and press it straight into the hot oil.
11. Turn the chakkuli other side with the help of frying Spoon.
12. Remove cooked chakkulis and put it on the kitchen tissue. Hot chakkulis are ready to taste.

13. Repeat the same with remaining dough.
14. Serve Hot chakkuli with a cup of hot tea or coffee.

Note :

Adding more chilly is optional. Take care while roasting urid dal. (I have used whole white Urid) Optional. The measurement is like 2 cups of rice flour : 1/2 cup of urid dal. (The same cup which you used for measuring rice.Adding sesame and jeera gives a good aroma. Adding more chilly is optional. You can also add little ing/Asafotida ) while preparing the dough.Do not put lots of water to the flour.
If the dough turns more watery add little  fresh rice flour and mix it well.
You can add any spice that you like. (Optional).
Time : 30 Minutes.