Amtekai Palya /Hog Plum Dry Curry

Amtekai/Hog plum is a savoury vegetable and is used in curries, pickles and it is added in curries instead of tamarind. I have prepared Amtekai Palya /Hog plum Dry Curry.

These Hog plums are from my sister Viji's House in Kadiyali. They have Hog Plum plant at their home. She has specially sent it for me with her son who was coming to Bangalore. 
Here I have tried Amtekai Palya which is very tasty. Hot plain rice, Amtekai Palya and a spoon of fresh home made ghee, you can imagine the tttttt taste.
I have used hog plum, home made rasam powder, roasted sesame seeds, jaggery and dry coconut./Kopra.
Let us see some benefits of eating Hog Plum in our diet.
Hog plum is rich in antioxidant properties. It is full of Vitamin C. It is rich in Iron and it helps to take care of our good blood cells./hemoglobin. It is rich in calcium and full of fiber.
Let us see the recipe now :

Things Needed :

Hog plums : 6 to 8
Rasam Powder : 2 Teaspoons
Sesame Seeds : 2 Tablespoons
Jaggery : 2 Tablespoons
Salt : As required
Coriander Leaves :  1 Tablespoon (4 to 5 sticks).
Seasoning :
Coconut Oil : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cut amtekai into small piece. Keep the pod aside. You can use the pod too.
2. Grate coconut and keep it aside.

3. Keep a tava and dry roast sesame seeds till they pop up.
4. Put off the fire and shift the roasted seeds to a plate. Let it get cool.
5. Dry grind rasam powder, dry roasted sesame seeds and dry coconut till it turn powder.

6. Keep a pan on the fire and heat. Put 2 tablespoons of coconut oil.
7. Add mustard seeds, urid dal and let mustard splutter.
8. Add ingh and curry leaves. Add cut Amtekai/Hog plum.
9. Stir for a while and put a glass of water. Add jaggery and salt. Add a pinch of turmeric powder.

10. Let Amtekai cook till soft. Allow the all the moisture get disappear. Reduce the flame low.
11. Add ground coconut - spice mixture and mix it well. Let it cook for 2 minutes. Stir in between. Add cut coriander leaves.

12. Shift Amtekai Palya /Hog plum dry curry to a serving bowl. Serve with the main dish you have prepared.

Note :
You can add the pods while cooking. It is fun to chew the pods while having the food. I have used home prepared rasam/saaru powder. (Optional). Use of cooking oil is optional. Use of more/less jaggery is optional.

Time : 15 Minutes.
Serves : 2 to 3.

Fresh Cow Peas Spicy Curry. / ಹಸಿ ಹುಳಿ

Fresh Cow Peas/ ಅಲಸಂದೆ is available during winter. It a seasonal pod and filled with proteins. I have prepared Fresh Cow Peas Spicy Curry, which is very traditional curry in Udupi region. /South Canara region and Malnadu in region.

Raw curry has the aroma from spices which are used in the curry. It tastes yummy with any main dish. It is a good combination for plain rice, dosa or idli, chapati or poori, any type of rotis and even with bread.
I have used Fresh Cow Peas, coriander seeds, green chilly, tamarind and jeera/cumin seeds.
Coriander seeds are filled with nutrients. They are rich in high level of dietary fiber, antioxidants and B Vitamins and Vitamin C. It helps in treating inflammation, good for digestion and it helps to improve the skin. It also helps to control diabetes. It is good for ladies who suffer from their menstrual stomach ache. Drinking Boiled coriander seeds water helps in reducing the pain that cause during the monthly period.
Let us see the recipe now :

Ingredients :

To Cook :
Fresh Cow Peas/ ಅಲಸಂದೆ ಕಾಳು : 1 Cup
To Grind :
Coriander seeds : 2 Teaspoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Green chilly : 2

Fresh Coconut : 3 to 4 Tablespoons. ( 1/2 Cup)
Tamarind Pulp : Very small marble size.
Soaked Moong dal : 1 Teaspoon
To Add : 
Ground coconut - spice mixture
Salt : As required
Turmeric powder/Haladi/Arashina : A pinch
Seasoning :
Coconut Oil : 1 Tablespoon
Green chilly 1
Pepper pods : 3 to 4
Jeera /Cumin Seeds : 1/4 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6

Method :

1.  Separate Alasande pods from its skin and wash it. Cook with required water. Keep it aside. ( You can pressure cook for 3 to 4 minutes).

2. Grate coconut and grind it with 2 to 3 green chilly, coriander seeds, jeera and tamarind pulp.

3. Put cooked cow peas in a big pan and keep the pan on the fire. Add little water, required salt and turmeric powder.
4. Let it cook for 2 to 3 minutes. Add ground coconut and spice mixture. Mix it well and cook for 3 to 4 minutes.

5. Add seasoned mustard seeds mixture done in coconut oil and shift the curry to a serving bowl.

6. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

Do not make the curry very watery. It taste good when it is thick. Adding more /less chilly is optional. Adding soaked moong dal helps to thicken the curry. ( Optional : You can add soaked raw rice or soaked channa dal instead of moong dal). Adding more coconut taste better. Add little tamarind since it does not need  much savoury.
Note : I have added 3 to 4 pepper pods to the curry. ( Optional). Normally this curry does not have any pepper. Remember pepper helps to reduce the gas content in the food. 
Time : 25 Minutes
Serves : 3 to 4 .

 How to prepare Coriander Kashaya :

 ( Remedy for ladies monthly period/ menstrual stomach ache).

 Ingredients :
Glass of water
Coriander Seeds : 1 Tablespoon
Jaggery : 1 Teaspoon

Method : 

Boil water and put cleaned coriander seeds. Let it boil till it reduces to 3/4 th glass.
Add jaggery and boil for 2 minutes. Sieve this Kashaya and drink hot or cold as you like it.
It is better to drink kashaya when it is hot.