Raw Tomato Spicy Curry

Raw tomato Spicy Curry is mild spicy and goes well with all most all the main dishes.

These tomatoes are home grown. We do try and grown some of the easy veggies on the terrace in pots. Some time they grow nicely and some time some insects will spoil the whole plant. This Time we could get some large bunch of tomatoes and I decided to remove it when they are raw. I have prepared the spicy curry using these raw tomatoes and some cherry tomatoes are dipped inside the curry. Cherry tomatoes are given by our friends who stays very close to us and they do have a big space for gardening and work hard in their garden.
I have also used a handful of  ಹೊನೆಗೊನೆ ಸೊಪ್ಪು /Sessilis Joy weed/   Alternanthera sessilis. These leaves are grown plenty in our pots and it is said it is very good for health and keeps our body and mind cool.
Let us see the benefits of eating Honegone Soppu in our diet.
Honegone soppu ( In Kannada language) is known as Sessile Joy weed /Dwarf copperleaf /Joy weed in English. Garundi in HIndi, Kanchari in Marathi, Ponnanganni in Tamil. In Malayalam it is known as Ponnakannikkira and in Telugu Ponnagantikura. In Konkani - Koypa , Sanskrit - Matsyakshi.
Honegone Soppu/Sesssile joy weed is loaded with nutrients and lot of medicinal benefits. The leaves contain anti-fungal and anti bacterial properties. The leaves helps to soothe the wounds and helps in reducing the acidity level in our body.They help to improve our vision. It is good for people who suffer from night blindness. Eating its flower continuously helps to improve the eye sight. It cools down the body and strengthens the eye nerves and muscles and improves the vision power. It acts as the best medicine for eye disease. It is good for people who suffer from piles and helps to cure jaundice. It is good for treating hepatitis, chest cold, asthma and liver disease. It helps to regulate the nervous system and helps to reduce weight. It helps to cure infertility. It provides energy to diabetic people and maintain the blood sugar level in our body. It is good for hair care and helps in cooling the body heat, eye irritation, knee pain, white discharge. It also helps in getting back to good appetite.  It prevents headache due to summer heat and helps in boosting milk production in  breast milk feeding mothers.
No Onion or No Garlic is used in this Raw Tomato Spicy Curry.
Let us see the recipe Now :

Ingredients.

Fresh Cow Peas : 1 Cup
Toor Dal : 1/2 Cup
Raw tomatoes : 10 to 15 or little more. ( I have used small size tomatoes).
Honegone soppu/ Sessilis joy weed : One handful (Optional).
Spice powder  :  2 Teaspoons
Tamarind pulp : 1 Tablespoon
Salt : As required
Seasoning : 1 Tablespoon
Cherry Tomatoes : 12 to 15 (Optional)

Method :

1. Wash and clean Honegone soppu and cut into small. ( Tender stem easily breaks ).
2. Remove the pods from cow peas shell. ( Outer layer).

3. Wash and cut raw tomatoes into small.

4. Wash toor dal and put it in a pressure cooker. Put cow peas, cut Honegone soppu, tomato pieces.
5. Add little water and cover the lid. Cook for 3 to 4 minutes and put off the gas. ( Use weight).

6. Remove the pressure cooker lid and mix all the cooked mixture nicely. Soak marble size tamarind in hot water. Squeeze out the pulp and keep it aside.
7. Keep the cooked mixture on the fire and add l/2 cup of water. Add tamarind pulp.
8. Add salt, and little turmeric powder. Mix it well and let it cook for 2 minutes.
9. Now add spice powder/Rasam powder/Sambar powder and mix it well.

10. Let it boil for 3 to 4 minutes. Put off the gas.  Put cherry tomatoes as they are. ( Optional).
11. Shift the ready Raw Tomato Spicy Curry to a serving dish.

12. Add the seasoning with mustard seeds, ingh and curry leaves and serve with the main dish of your choice.

Note :

Do not pressure cook the ingredients for a long time. It might get smashed. And the curry will not be that good. Adding spice powder of your choice is optional. I have added home prepared spice powder. Adding more/less spice is optional. Use of coconut oil for seasoning is optional.
Time : 20 Minutes.
Servings : 3 to 4 .

Spice Powder : 

Dry roast 1/4 teaspoon of methi seeds, 1/4 Teaspoon of mustard seeds, 2 tablespoons of coriander seeds, 1/2 teaspoon of urid dal and 1/2 teaspoon of jeera/cumin seeds and 4 to 5 byadagi chilly.
Dry roast the ingredients separately till golden brown. Let mustard seeds start to splutter. It adds to the taste.
Dry grind it together once it is cooled. Try this spice powder and enjoy your curry with this spice powder.
One time Use only.

Ragi - Jola flour Pulka /Dry Chapati

Dry chapatis are very good for health and diet followers usually follow any thing without oil. 
Here is a pulka which is done using Ragi/Finger millet and Jola/ Sorghum flour. The rotis will be yummy, soft, fluffy and we had it with groundnut chutney.

I have used finger millet/Ragi and Jola /Millet/Sorghum. The combination of these flour goes well with each other and the dough turns soft. You can easily roll the dough in chapati shape/round shape.
Let us see some benefits of eating Ragi /Finger Millet in our diet.
Ragi/ Finger Millet is full of proteins and is free of gluten. Ragi is filled with minerals like calcium, phosphorous, iron and potassium. Ragi is good natural alternative to health supplements. It is easy to digest but slow in digestion. So you will not feel hungry for a long time. Ragi is good for diabetic people. Ragi is filled with antioxidants. It is good for people who wants to lose their weight. It helps to control cholesterol level in our body. It is filled with fiber and good for people who suffer in constipation. Eating ragi is good for people who are suffering from anemia. Ragi is filled with natural calcium and helps in strengthening our bones. Ragi is one of the comfortable food and it helps to relax our body and mind.
Let us see the recipe Now :

Things Needed :

Ragi flour : 2 Cups
Millet /Sorghum flour : 1/2 Cup
Salt : As required. ( Optional/ I have not used).
Boiling water : As required. ( 1/2 Cup )

Method :

1. Put ragi flour and sorghum/millet flour in a big bowl. Mix it well and pour boiling water. Let it cool a bit.
2. Mix it well and prepare the dough. Add water only if required. Kneed the dough well.

3. Keep some dry flour in a bowl.
4. Kneed the dough and divide the dough in small portions.
5. Take a small portion of the dough and make it round and dip it in dry flour.
6. Roll it as chapati with the help of a roller.

7. Keep a pan/tava on the fire and heat. Put a rolled chapati on the hot tava and press it slowly on the top and around. It starts to fluff.
8. Turn the other side and cook for a minute. Remove it from the pan and put little ghee on the top.
(Optional).

9. Repeat the same with remaining dough. Serve hot pulkas with side dish of your choice and a cup of curd.

10. We had this Ragi - Jola flour Pulka with groundnut chutney, a cup of curd.

Note :

The should be soft and add only required water while preparing the dough. I have cooked the pulka on tava. /Cooking on gas fire is optional. ( Now a days it is said that cooking pulka on gas fire is not good for health). Adding ghee on the top of hot pulka is optional.
Time : 20 Minutes.
Serves : 8 Pulkas can be prepared.( According to size ).