Dil Leaves - Fresh Alsande Curry

Alsande /cowpeas and dil leaves curry is one of the yummy curry and it goes well with almost all the main dishes. I have tried this Dil leaves /Sabbassige soppu, Amaranth leaves / dantina soppu and cow peas. It is yummy, healthy, easy curry.

Leaves are loaded with iron and other minerals and cow peas is full of energy, protein content. I have used very little spices and it is very easy to prepare I can assure.
Use of pressure cooker helps to bind the curry well. It is quick and easy too.
No onion OR No Garlic is used in this Dil leaves - Fresh Alsande Curry.
Fresh Alsande in this season are full of healthy nutritious content. It is always better to use seasonal pods and vegetables.
Let us see the recipe.

I have used :

Dil Leaves : 1 Small bundle
Amaranth leaves : Green : 2 Small bundles
Green chilly : 2 to 3
Ginger : An inch /Grated
Alsande pods/Fresh cow peas : 1/2 Kg
Tomatoes : 3 to 4
Salt : As required
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Methi Seeds : 1/4 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Turmeric powder :  A little

Method :

1. Wash and clean the leaves nicely and cut into small.
2 Remove the pods and wash it once. Wash curry leaves and make pieces using your fingers.

3. Wash green chilly and slit. Wash and remove the outer layer of ginger and wash it again. Grate it.
4. Wash and cut tomatoes and remove the seeds as much as you can. Cut them into small.
5. Now keep a pressure cooker on the fire and heat. Add oil, mustard seeds and methi seeds.
6. Let mustard seeds splutter. Add jeera, ingh, curry leaves and fry for a second.
7. Add cut tomatoes and fry for a minute. Add cut leaves, slit green chilly, turmeric powder and grated ginger.
8. Add cow peas/Alasande pods and mix it. Add a glass of water and close the pressure cooker lid.

9. Cook for 6 to 8 minutes. Put of the fire and leave it for cooling.
10. Open the lid and mix all things nicely. Add required salt and cook for 2 to 3 minutes.

11. Shift the ready Dil leaves - Fresh Alsande Curry to a serving bowl.

12. Serve with the choice of your main dish. We had it Dil Leaves - Fresh Alsande Curry for our lunch.

Note :

The leaves and pods should be cooked well to get a good taste. You can add little garam masala. It adds to the taste. I did not use it. Use of onions or garlic is optional. It is like a mudde palya /Thick dry curry. To get a thick curry you need to cook it till it gets thick. Use of less water helps the curry to be thick too. I have kept a small plate on the top of leaves. No Dal is used here.
Time : 30 Minutes
Serves : 3 to 4 .

The advice is : Place a cover on the food. It is always safe. ( The lead used around the whistle pipe spills lead to food and cause health problems.

Boiled Rice & Rava Rotti

Boiled Rice/Kichchakki - Rava Rotti is one of the tasty and healthy Rotti, that can be eaten for breakfast. We from South Canara always think of using Boiled Rice instead of White raw rice.
Normally raw white rice and boiled rice is used to make this rotti. Here I have used medium sized Rava/sooji/semolina instead of white rice or rice powder.

I have used boiled rice, rava, coconut and salt to taste. This kind of rotti is known as Balchattu means only simple rotti. This rotti is eaten with dals, chutney, jaggery and honey. ( Choice is yours ).
No Onion OR Garlic is used here in this rotti.
With the same batter I prepared Vadas. Rice Vadas are very famous and yummy. I used a very little jaggery which adds to taste,. ( The taste of sweet is very light ).
Things Needed :
Boiled Rice : 2 Cups
Rava : 1 Cup
Coconut : 1 Cup (Fresh and grated ).
Salt : As required
Oil : 2 to 3 Tablespoons

Method : 

1. Wash and soak boiled rice in Hot boiling water. ( Over Night ).
2. Grind boiled rice with required water. ( Use the water which rice is soaked ).
3. Remove it from the mixi jar to a bowl.
4. Add rava and 1 cup of grated coconut. Add required salt.
5. Mix it well and keep it aside.

6. Keep a tava on the fire and heat. Add a teaspoon of oil on the top.
7. Take a handful of batter and spread it with your fingers. Spread it as thin as you like. ( Let the flame be very low ).
8. Add little oil on the top and cover. Cook for 1 to 2 minutes . ( Medium and low flame ).

9. Turn the other side and cook for another 1 minute.

10.Now Boiled rice & Rava Rotti is ready to serve.

11. Serve with the choice of your side dishes.

12. Repeat the same and prepare remaining rotti.

Note :

Soaking boiled rice in hot boiling water helps the rice to be softer fast and grinds it well. Rotti turns soft too. Adding coconut while grinding rice is optional. Remember to reduce the flame to low while spreading the batter on tava. If the flame is high rotti can not be spread well and it sticks to the pan.
Time : 
Soaking boiled rice : Over Night or 6 to 8 hours + Grinding time 10 minutes + preparing time 20 minutes.
Serves : 3 to 4 

Preparation of  Akki Vade /Rice Vada :

Same batter +  1 Tablespoon Jaggery
Mix the batter well and Fry both sided on medium flame . Let it turn slightly golden brown.
It fluffs up like poori and eat it when it is hot.