Gooseberry Chutney & Rice Flour Vada

Chutney is one of the side dish goes well with all the main dishes. Gooseberry chutney is one of the tasty and healthy chutney.

I have used fresh coconut, gooseberry, green chilly and salt.
Gooseberry chutney was prepared for lunch as one of the side dish. We do love to eat yummy chutney with plain rice and ghee. The taste is heavenly.
The remaining chutney was used for preparing Vade or Vada.
I have used Rice flour, gooseberry chutney and chilly powder.
Let us see the recipe Now :
Things Needed For Gooseberry Chutney:
Gooseberry : 2
Green chilly : 2
Fresh grated coconut : 1 Cup
Salt : As required
Ingh/Asafoetida : A pinch
Water : Required water
Mustard seasoning : With mustard seeds, a tsp of oil and curry leaves.

Method :

1. Wash gooseberry and cut into small pieces.
2. Grate coconut and keep it aside.
3. Fry green chilly in a drop of cooking oil.

4. Now grind coconut, green chilly, gooseberry pieces and required salt with little water.
5. Remove from the mixi jar and put it in a serving dish. Add mustard seasoning and serve.

Note :

Add fresh coconut. You can add little tamarind or lemon extract. (Optional). Add only required water while grinding. Adding more chilly is optional. You can use red chilly instead of green chilly.
Time : 10 Minutes
Serves : 2 to 3

Gooseberry Chutney -Rice Flour Vada

Things Needed :
Gooseberry chutney : 1 Small bowl
Rice flour : 1 Cup
Red chilly : 1 Teaspoon
Jeera : 1/2 Teaspoon
Salt : As required
Oil : 1 Cup

Method :
1. Take a big bowl and put rice flour, red chilly powder, jeera and salt.
2. Add gooseberry chutney and mix all the ingredients nicely.

3. Add required water and prepare thick dough.
4. Divide the dough into small ball size.

. Keep a pan on the fire and heat. Add oil and heat.
6. Take a small size of the dough and pat it on your palm.

7. Put this patted vada and fry on medium heat. Fry on both sides.
8. Remove from the oil once it turn slightly golden brown on both side.
9. Put it on a kitchen tissue and let the extra oil absorb by the tissue.

10. Serve hot " Gooseberry Rice flour Vadas " with cup of coffee.
11. Repeat the same with remaining dough.
12. The Hot Gooseberry Rice Vadas Taste best.

Note :
Do not add more water while mixing the dough. It should be thick. Fry on medium flame to get good vadas. Adding more chilly is optional. Chutney adds to the taste of the vada. No onions are used here. Use of onions are optional. Taste differ.
Time : 20 Minutes
Serves : 3 to 4 

Sweet Potato - Basale (Malabar Spinach) Curry

Sweet Potato - Basale (Malabar Spinach) Curry is a gravy dish. Basale/Malabar Spinach is loaded with healthy properties and grow nicely even in pots. I have used one full bowl of leaves from our home garden.

I have used Basale, sweet potatoes, coconut and some spices.
Let us see some benefits of having Tamarind in our diet.
Tamarind contain chemincal compounds, minerals, vitamins and dietary fiber. The dietary fiber in tamarind helps in preventing constipation. They also help in reducing the bad cholesterol level in our body. Tamarind is rich in tartaric acid. It gives sour taste to food and it is powerful antioxidant. It helps our body to protect from harmful free radicals. Tamarind has rich source of minerals like copper, potassium, calcium, iron, zinc and magnesium. Potassium helps in controlling heart beat and blood pressure. Iron content in tamarind helps in production of red blood cells. Tamarind has good source of Vitamin A, folic acid, Vitamin C.
" Sweet Potato - Basale Curry " goes well with almost all the main dish.
Let us see the recipe now:

Things Needed :

To Cook :
Basale  /Malabar Spinach 1 bundle
Sweet potatoes : 2
To Grind :
Coconut : 1/2 cup
Red byadagi chilly : 4 to 5
Coriander seeds : 1 1/2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Tamarind : Small marble size
Seasoning ;
Oil : 1 Teaspoon
Mustard Seeds " 1/2 Teaspoon
Ingh /Asafoetida : a pinch
To add :
Salt : To taste
Coriander Leaves : 2 Tablespoons

Method :

1. Wash and cut Malabar Spinach/Basale leaves and keep it aside.
2. Wash and remove the outer layer of sweet potato and wash it again and cut it into desired size.

3. Cook Basale/Malabar Spinach and sweet potato till soft.
4. Grate coconut and grind it with tamarind (remove the seeds if any), raw coriander seeds and jeera.
5. Grind it nicely and remove from the mixi jar. ( Use only required water).

6. Keep a pan on the fire and put cooked sweet potato and basale /malabar spinach.
7. Add a pinch of turmeric powder and required salt. Mix it well and let it boil for a minute.
8. Add ground coconut -spice mixture and mix it well. Let it boil for 2 to 3 minutes.

9. Shift the ready Sweet Potato - Basale curry to a serving dish.
10. Add cut coriander leaves and mustard seasoning.

11. Add a spoon of ghee and mix it nicely.
12. Serve with the main dish you have prepared.

Note:

You can use a pressure cooker to cook leaves and sweet potatoes. (Optional). This curry is called Hasi Huli (curry) since the spices are used raw. (Not roasted). Use of jaggery is optional. I have not used.
It has no dals in in it. (Toor /Moong). Use of dals are optional. You can also use very little (1 teaspoon of) soaked raw rice while grinding coconut and spices. It helps the curry to be thick but the taste differ.  I have not used. This is one of traditional raw spice curry in Dakshina Kannada/South Canara and Malenadu side. Use of onions and garlic is optional. I have not used.
Time : 20 Minutes.
Serves : 3 to 4