Niger Seeds Chutney Powder (Hucchellu Chutney Pudi)

Niger Seeds/Hucchellu/Gurellu are roasted and powdered and used as one of the side dish with almost all the main dishes. I have tried this Niger Seeds Chutney powder with organic Niger Seeds.

I have used Niger seeds, red chilly, dry coconut and curry leaves.
Gurellu/Hucchellu/Niger seeds chutney powder is very famous side dish in Uttara Kannada /North Karnataka. It goes well with Jolada rotti and other rottis. It is also called as Gurellu Chutney pudi.
Let us see some benefits of having Niger seeds in our diet.
Niger seeds contain oil. Niger Oil helps to improve the cholesterol balance and the oil contain high level of Omega -3 fatty acids. It has anti inflammatory properties and helps to lower the blood pressure and reduces the strain on cardiovascular system. It has a rich source of antioxidants. They do contain nutrients like protein, fiber and good health ability. Niger seeds contain minerals like magnesium, potassium and zinc and Vitamin C. It is good for people who suffer from insomnia or chronic restlessness. They are good for cough and cold. They helps to protect the skin.
Lets see the recipe Now.
No Garlic is added to " Niger Seeds Chutney Powder".

Things Needed :

Niger Seeds/Ucchellu /Hucchellu/Gurellu : 100 Grams
Dry coconut : Grated : 1 Cup
Red (Byadagi) Chilly : 10 to 12
Ingh : Asafoetida : A little
Curry leaves : 2 Handful.
Tamarind :
Salt : As required

Method :

1. Clean and dry roast Niger seeds/Ucchellu/Gurellu and leave it for cooling.

2. Wash and dry the curry leaves and dry roast it till they turn crispy. Add tamarind and dry roast.
3. Grate or cut dry coconut and dry roast it for 2 to 3 minutes.
4. Put all the roasted ingredients in a big bowl. Add dry ingh and required salt.

5. Dry grind it till they turn powder. (Dry grind it in smaller quantity).
6. Put the dry ground Niger Seeds chutney powder in a bigger bowl and let it cool.

7. Put it in glass bottles and store it. Use/Serve whenever you want it.

8. It stays for months together but it is better to prepare in small quantity and use the fresh powder.

Note :

Dry roast on low flame. Over roasted seeds might give out the bitter taste. Adding fresh coconut is optional. Dry roast fresh coconut gratings nicely. Adding roasted garlic is optional. Adding jaggery is optional. ( I have not added). Adding mustard seeds seasoning is optional. I have not added.
Time : 20 Minutes.

Little Millet Kichdi

Little Millet/Same/Sama is one variety of millet from millet family. Now a days millets are consumed for healthy living. We can prepare many dishes using this millet. Sama/Same is used even on special days and during fasting days. I have tried Little Millet kichidi/Spicy Pongal.

Kichidy is a mixture of Rice/Wheat/Same/Navane  (Any one of them) and toor/moong dal mixture. Kichidi is also prepared using whole moong and any of the said grains.
For the healthy option many people have adopted millets in their regular diet. Millet  do wonders if followed strictly.
Let us see some benefits of eating " Little millet|" in our diet. 
Little millet is rich in dietary fiber and it has the excellent antioxidant properties. It helps to reduce the cholesterol level and helps in digestion. It has a good source of Vitamin B properties and gluten free. It helps to lower  type 2 diabetes. Improves the digestion and protect childhood astama.
No Onion or No Garlic is added in this Little Millet Khara Pongal.

You can have them for breakfast/lunch/dinner and even ladies kitty parties. Good to enjoy as brunch on holidays for the working women and lazy Sundays.
Lets see the recipe Now :

Things Needed :

Little Millet : 1 Cup
Moong dal : 1/2 Cup
Green chilly : 2
Grated ginger : 1 Teaspoon
Ghee : 2 to 3 Tablespoon
Cashew Nuts : 1 Tablespoon (Cut into small pieces)
Jeera/Cumin seeds : 1 Teaspoon
Pepper Pods : 1/2 Teaspoon
Curry Leaves : 8 to 10
Ingh/Asafoetida : A pinch
Coriander leaves : 2 Tablespoons
Salt : As Required

Method : 

1. Clean and wash little millet and keep it aside.
2. Clean and wash moong dal and drain all the water. Crush pepper pods and keep it aside.

3. Keep a pan add 1 tablespoon of ghee and fry washed moong dal for a minute.
4. Add 2 glasses of water and add washed little millet.
5. Let it cook nicely . (I have cooked moong and little millet in a big pan/vessel.

6. Wash and cut coriander leaves, curry leaves and cut (slit ) green chilly.
7.  Keep a big pan and add remaining ghee, jeera and crushed pepper. Add cut cashews.

8. Add slit green chilly and fry for 30 seconds. Add curry leaves and a pinch of ingh/Asafoetida.
9. Add cooked little millet and moong dal. Mix all the ingredients nicely.
10. Add a pinch of turmeric powder, grated ginger and salt. Let it cook for 3 to 4 minutes.
11. Stir in between so that it does not get burnt at the bottom.
12. Shift the ready " Little Millet Kichidi " to a serving dish. Add cut coriander leaves.

13. Add a tablespoon of ghee. Mix it well.
14. Serve with pickle, any type of chutney, papad and ghee.

Note :

Use of pressure cooker helps the dish to be fast. ( I have not used pressure cooker for cooking the ingredients). Adding more chilly is optional. Adding onions and garlic to pongal is optional. You can also add little grated coconut on the top. Ghee and pickle goes well with kichidi. Adding any other spices like garam masala , chat masala is optional.

Time : 20 Minutes
Serves : 2 to 3

 Pressure cooker helps the ingredients to cook faster.
You can also add all the ingredients together and cook in pressure cooker which is very east and fast. (optional).