Green Cow Pea Coconut Curry

Green cow pea pods/ ಹಸಿ ಅಲಸಂದೆ ಕಾಳು is seasonal pods and these pods are dried later when they are fully grown and used as pulses in curries. I have used the green pods and prepared this curry.

I have used Green Cow peas, little toor dal and coconut.
Cow pea and toor dal are rich with proteins and carbohydrates They helps to provide energy and keeps you full for a long time. They are filled with minerals and vitamins.
Let us see the recipe now :

Things Needed :

To cook :
Cow Peas : 1 Cups
Toor dal : 2 handful
Methi seeds : 1/2 Teaspoon
To Grind :
Coconut : Fresh : 1/2 Cup
Red chilly /byadagi : 4 to 5
Coriander seeds : 1 Tablespoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Tamarind : A small marble size
To season :
Coconut oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida  : A pinch
Curry leaves : 6 to 8
To Add :
Salt : As required
Coriander leaves : 1 Tablespoon
Turmeric powder : A pinch

Method :

1. Remove the pods from Green cow peas and wash it nicely.
2. Wash toor dal and put it in a pressure cooker along with washed cow pea/alasande
3. Add half teaspoon of methi seeds and put `1/2 cup of water.
4. Add turmeric powder and a few drops of coconut oil.
5. Pressure cook for 4 to 5 minutes and let it cool.

6. Grate coconut and grind it with tamarind, coriander seeds, red chilly and jeera/cumin seeds.
7. Add required water to grind. Remove it from the mixi jar. Keep it aside.

8. Now keep a pan on the fire. Add cooked toor dal and cow pea pods.
9. Add little water and mix it well. Add ground coconut mixture and mix it well. Add salt.

10. Let it cook for 2 to 3 minutes.
11. Shift the ready Green Cow Pea - Coconut Curry to a serving dish.

12. Add coconut oil, mustard seeds, ingh and curry leaves seasoning to the curry. Add coriander leaves and mix it well. Serve it with your choice of main dish.

Note :

Adding toor dal is optional. You can use moong dal instead of toor dal. Toor dal taste better. Adding toor dal helps to bind the curry well. Adding byadagi chilly is optional. You can use any type of chilly you like. Raw coriander seeds should be used. Adding methi seeds along with toor dal while cooking helps to reduce the cholesterol in the curry.
Time : 20 to 25 minutes.
Serves : 3 to 4.

Onion - Avalakki Uppugari

Avalakki Uppugari/Quick Avalakki is one of the very famous dish from Udupi and Dakshina Kannada region. Any time you can prepare this Avalakki and enjoy. 

I remember those days I spent in Udyavara near Udupi. My doddamma and doddappa had paddy field and they used to grow paddy, cow peas, horse gram, urid etc, etc,  etc. There were some workers staying in near by our house. My doddamma was  kind hearted woman who used to prepare breakfast for all the workers who come in the early morning for work. This Avalakki Uppugari is very famous and every one's favourite. My doddamma never used onions and instead of that she used to add more coconut. 

Avalakki Uppugari and a cup of Chai goes hand in hand at any time of the day.

Wherever you go or in many Konkani Hotels this type of Avalakki chat is available even now. (Even in small villages).

 I have used onions and little fried shavige (Sev). Thin Avalakki, coconut, jaggery and coconut oil's seasoning is added and that gives a yummy taste to Avalakki Uppugari.

Let us see the recipe now :

Things Needed :

Thin variety Avalakki : 2 Cups ( 2 Handful)

Coconut :  3 to 4 Tablespoons

Jaggery : 2 Teaspoons

Salt : A little ( As required )

Rasam Powder : 1 Teaspoon

Thin variety of Sev : 1/2 Cup/5 to 6 Tablespoons

Seasoning :

Coconut Oil : 2 Teaspoons

Urid dal : 1/2 Teaspoon

Mustard Seeds : 1 Teaspoon

Red chilly ( Byadagi ) : 1 

Curry Leaves : 6 to 8 or little more leaves 

Method :

1. Clean thin Avalakki/Poha/ Aval and keep it aside.

2.Grate fresh coconut and keep it aside.

3. Remove the outer layer of onion and cut into small pieces.

4. Take a big bowl, add grated coconut, cut onions, rasam powder, salt and jaggery. 

5. Mix all the ingredients and add avalakki and mix it well.

6. Keep a pan add coconut oil, mustard seeds and urid dal. Cut red chilly into 2 to pieces and add.

7. Let mustard seeds splutter. Add curry leaves and put off the fire.

8. Add this seasoning to ready Avalakki mixture. Mix it well nicely with hand.

9. Put it in a serving dish and add little Sev on the top and serve.

Note :

This Avalakki should be served as soon as you prepare it. Or it turns soft and onion added avalakki is not good for health. Adding onion is optional. It adds to the taste. Adding grated carrots is optional. I have not added. You should use fresh coconut. It adds to aroma and softens the avalakki. Adding Sev is optional. You can add roasted groundnuts. 

Time : 10 Minutes 

Serves : 2 to 3.