Cabbage Spicy Idli

Cabbage Spicy Idli is one of the special dish of Udupi people. It can be eaten/served for breakfast/snack or even for dinner.

We (being an Udupian) do prepare and stick to most of the traditional dishes very often. It does not mean we do not eat chats or North Indian dishes. But it is minimum I can say. Garam masala does not suit that hot weather and it dries out your body moisture. Garam Masala spices are strong and it dries out all the moisture in the body. You should either drink lots of water or use Kasori/Kachcha methi in your cooking to to retain the body moisture. May be people of yesteryears knew and ate what suits to their body according to that place they belong to.
What ever it is it has become a fashion and habit to have all the fast food eatables, even the kid fall as prey to this habit.
Coming back to "Cabbage Spicy Idli", it is prepared using Patrode dough". Patrode is one of the traditonal famous and lovable dish of South Canara and Malenadu people. Naturally it helps to keep our body warm during the rainy season. I had some patrode dough remaining in my fridge and made use of preparing " Cabbage Spicy Idli".
Patrode dough is a mixture of raw rice, coriander seeds, jeera/cumin seeds, red byadagi chilly, ingh/asafoetida, jaggey and tamarind.
Lets see some benefits of eating Tamarind in our diet.
Tamarind contain essential and beneficial chemical compounds, minerals, vitamins and dietary fiber.
It helps to reduce the bad cholesterol. It contain tartaric acid which gives sour taste to food and it contain antioxidant property which helps and protect our body away from harmful radicals. Tamarind is a good source of minerals like copper, potassium, calcium, zinc and magnesium. Potassium helps to control the heart rate and blood pressure and iron is essential for red blood cell production. It is rich in Vitamins like Vitamin A, folic acid, Vitamin C. It also help to reduce inflammation in the body and improve eye health. Tamarind helps to boost respiratory health and good skin conditions. Improve the digestive system and relieve pain. It helps to improve our immune system.
Lets see the recipe now :

Things Needed :

Patrode dough : 2 Cups
Cabbage : 2 Cups
Oil : 1 Teaspoon

Method :
1. Wash and cut cabbage into very thin pieces.

2. Put Patode Dough in a big bowl. Add cut cabbage and mix it well.

3. Greece idli plates with a spoon of oil.
4. Keep pressure cooker/idli cooker on the stove and put some water at the bottom. Let it heat.
5. Put a spoon of cabbage dough mixture in each place of a idli plate.
6. Arrange them and keep it in the idli/pressure cooker. Close the lid and cook for 20 to 25 minutes.

7. Open the lid and check whether Cabbage Spicy idli is well cooked by inserting a spoon edge.
8. Shift the idli to a serving bowl and serve with butter/Ghee and jaggery/chutney.

 Note : 

The mixture will not stick to the spoon edge if it is well cooked. (or you need to cook again).
 Adjust the sweet and chilly according to your wish.
Adding more/less jaggery is optional. Cut cabbage into small/very tiny pieces so that it cooks faster.
Do not put weight if you are using pressure cooker.
Time : 30 Minutes
Serves : 4 to 5  

Patrode Dough Recipe : ( for cabbage spicy idli).

Things Needed :
Raw Rice : 2 Cups
Methi/Fenugrik seeds : 1 Teaspoon
Urid Dal : 1 Tablespoon
Coconut : 2 to 3 Tablespoons
Jaggery : 2 to 3 Tablespoons
Red chilly : 4 to 5
Tamarind : 1 Marble size
Salt : As required
Coriander leaves : 2 Tablespoons
Jeera : 1/2 Teaspoon
Ingh / Asafoetida : A pinch
Turmeric powder : A pinch
Method :
Wash and soak rice, urid dal and methi seeds together for at least 2 hours. Grate coconut and grind rice, spices(coriander seeds, jeera, ingh, turmeric powder and tamarind all together), till a paste. Add jaggery and salt. Add only riqured water. (Idly dough consistency). Remove from the mixi jar. Your Cabbage Spicy Idli dough is ready to prepare cabbage idli. You can also use this dough to prepare big brinjal roast, capsicum rotti etc.
Note : You can use medium size rava instead of using raw rice. (Roast rava nicely and add it to the ground mixture. (Need to grind all the spices and coconut). You can also use Rice Rava instead of grinding rice.

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.