Cow Peas - Kempu Harive Curry

Black Eyed bean /Cow peas - Kempu Harive /Amaranth leaves Curry is a side dish. It is one of the healthy curry that goes well with all most all the main dishes.

I have used Black Eyed beans, moong dal, Kempu Harive / Amaranth Leaves and fried spices with coconut.
This curry is prepared in traditional way and in UDUPI STYLE
No Onion or Garlic is used in this Cow Peas - Kempu Harive Curry.
Let us see the recipe Now :

Things Needed :

To Cook : 
Kempu Harive leaves / Amaranth Leaves : 1 Bundle
Cow peas /Black Eyed Beans : 1 Cup
Moong dal : 1/4 Cup

Spices to Fry :
Methi Seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Byadagi chilly : 5 to 6
Curry leaves : 5 to 6
Ingh : A little


To Grind :
Coconut : 1 Cup
Fresh fried spices
Tamarind : A little

To Add : 
Salt : Required
Mustard and red chilly Seasoning with coconut oil
Coriander leaves : 2 Tablespoons

Method :

1.Wash and soak cow peas /black eyed bean over night.
2. Clean and wash Harive soppu /Amaranth leaves and cut into small pieces.
3. Wash moong dal and pressure cook amaranth leaves, moong dal and cow peas with required water.

4. Keep a pan and put little oil and heat. Add methi seeds and urid dal. Fry till they turn golden brown.
5. Add coriander seeds and red byadagi chilly. Fry for 20 seconds. Add jeera, curry leaves and ingh.
6. Mix it well and put off the fire.

7. Grate coconut and grind it with little tamarind ( small marble size ) and fried spices. Use required water.

8. Keep a pan and add cooked leaves, cow peas and moong dal. Add salt and little turmeric powder.
9. Let it boil for 2 minutes. Add ground spice mixture and mix it well. Let it boil for 2 to 3 minutes.

10. Shift the Curry to a serving bowl and add mustard seeds seasoning with red chilly.
11. Add cut coriander leaves and mix the curry well.

12. Serve with the main dish you have prepared.

Note :

You can cook cow peas without soaking. Taste differ. Adding any shop bought spice is optional. Adding more /less chilly is optional. Adding toor dal instead of moong is optional. Moong dal is healthy to use. Consistency of the curry is optional. ( Thick /liquid ).
Time : 30 Minutes
Serves : 3 to 4.

Flax Seeds - Radish Chutney

Here is Flax Seeds - Radish Chutney. It is yummy, easy, healthy, simple and quick.

Chutney is one of the side dish for many main dishes. We South Canara people are used to eat Plain rice with any spicy chutney and a spoonful of ghee. That taste heavenly and the one who eats this combination of Hot Rice + Spicy Chutney + Ghee will simply agree and will droll again for the same.

Varieties of chutneys can be prepared using different ingredients.
Here I have tried Flax seeds and Mooli/Radish and coconut chutney.

Let us see some benefits of eating Mooli/Radish in our diet.

Radish is fiber rich vegetable and it helps in digestion. It boost immunity and good source of anti oxidant properties. It is one of the good food for people who suffer from piles. It helps to treat urinary infections. Radish is rich in potassium and helps in controlling the blood pressure level in our body.
Radish has a low glycemic index and helps to regulate sugar level in our body. Radish juice helps on the blood sugar level of diabetic patient. Radish is filled with Vitamin C, phosphorus, zinc and Vitamin B complex properties.  They are very good for the skin. The water content in Radish helps to maintain healthy moisture in the skin. Eating radish helps in protecting our kidneys. It is good for treating jaundice. Radish is good for
 liver and stomach. It help in purifying the blood and eliminate toxins and waste. Radish is rich in Vitamin C, potassium, calcium, sodium, folate, magnesium, phosphorus, zinc,  Vitamin B6, Vitamin A and Vitamin K.
Flax seeds - Radish Chutney goes well with idli, dosa, chapati, rotti, plain rice and most of the main dishes. No Onion or Garlic is used in this Flax Seeds - Radish Chutney.
chutney.
Let us see the recipe Now :

Ingredients :

To Fry :
Flax seeds : 1 Tablespoon
Cooking Oil : 1 Teaspoon
Byadagi chilly : Red chilly : 5 to 6
Curry leaves : 8 to 10
Ingh /Asafoetida : A little
To Grind :
Coconut : 1 Cup
Tamarind : 1 Small marble size
Radish : 1
Salt : As required
To Season :
Mustard seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Curry leaves : 5 to 6
Ingh : A little

Method :

1. Wash and scrape out the outer layer of Radish and cut into circle shape. (Very thin slice).
2. Grate coconut and keep it aside;

3. Keep a small frying pan on the fire and add 1 teaspoon of oil. Add flax seeds and fry till they turn crispy. ( On low flame ).
4. Add red chilly and fry for a minute. Add curry leaves and ingh. Put off the fire. Add cut radish and mix it well. Let the fried ingredients cool.

5.Grind the fried ingredients with a small marble size tamarind. (Add required water while grinding).
Add required salt and churn for a minute.

6. Shift the chutney to a serving dish. Add mustard seeds, curry leaves seasoning with ingh.
7. Serve with the main dish you have prepared.

Note :

Fry flax seeds on low flame. Adding more / less chilly is optional. Adding more coconut is opitional.
No need to fry the mooli / radish much. Add radish pieces at the end and put off the fire.
Serves :2 to 3 
Time : 10 Minutes