Kodo Millet - Moong Kadubu & Uppittu

Kodo Millet /Haraka /Araka is one of the millet family grain. Millets are healthy is a known fact these days. People are adopting their diet style to millet food. I have tried this healthy type of Kadubu and Uppittu /Upma and is yummy too and good for all age group people.

I have used moong dal, Kodo Millet and palak / spinach coconut and Uppitu is prepared using little coconut.
Let us see some benefits of eating millet in our diet.

Kodo Millet is known as Haraka or Araka in Kannada language. It is full of nutritious and fiber rich. They are gluten free and rich with protein. Kodo Millet is very easy to digest and good for nervous system. Kodo Millet is rich in B Vitamins, minerals like calcium, iron, potassium, magnesium and zinc.  It helps to control and blood pressure and cholesterol level.
Let us see the recipe Now :
No Onion OR No Garlic is used in this Kodo Millet - Moong Kadubu & Uppittu.

Things Needed :

Kodo Millet / Haraka /Araka : 1/2  Cup
Moong Dal : 1 Cup
Palak Leaves / Spinach : 1 Bundle ( Small ).
Coconut : 1 Cup
Jeera /Fennel seeds /Cumin Seeds : 1 Teaspoon
Pepper Pods : 6 to 8 or little more
Coriander leaves : 1 Handful
Ginger : An inch
Salt : As required

Method : 

1. Wash and soak moong dal and Kodo Millet separately.

2. Wash palak leaves, coriander leaves and curry leaves. Wash ginger and remove the outer layer. Wash it again and cut into small pieces.

3. Cut coriander and palak leaves and keep it aside.
4. Grate coconut and keep it aside.
5. Now grind soaked moong and kodo millet into rava consistency. Add jeera, ginger and pepper pods. Give a churn. (Grind once or twice).

6. Now mix 1/2 cup of coconut, cut palak leaves and coriander leaves. Add required salt and mix the batter nicely.

7. Take a handful batter and give a shape of your own. Arrange the kadubu in a small bowl.

8. Keep a idli cooker /pressure cooker and put some water in it. Place a small plate or bowl ( Up side down).
9. Keep kadubu bowl in the pressure cooker and let it cook for 10 to 15 minutes.

10. Open the lid and check to find out it is cooked. Remove the bowl from pressure cooker.

11. Kadubu is ready to serve or eat.

12. Serve or eat with your choice of side dish. We had it with coconut chutney.

Note : 

Do not use much water while grinding. Do not grind into fine paste. It may not turn good. Adding more spice is your choice. I did not use the weight for the pressure cooker.
Time : Soaking time 1 Hour + Grinding time : 5 Minutes + Cooking time 15 Minutes. 
Serves : 3 to 4 

Haraka /Kodo Millet Uppittu 

How to Make Uppittu /Upma :

All you need is 

Cooked Haraka - Moong Kadubu
Coconut Oil : 2 to 3 Tablespoons
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Coconut : 1/2 Cup
Re Chilly : 3 to 4
Curry Leaves : 6 to 8

Method :

1.Powder or make small pieces of Cooked Kadubu and keep it aside. ( Use your finger to turn the kadubu into small pieces or rava consistency mixture ).

2. Wash curry leaves and cut red chilly into 2 to 3 pieces.
3. Keep a pan on the fire and heat. Put oil.
4. Add mustard seeds and urid dal. Add cut red chilly pieces.
5. Let urid get into slightly golden colour. Mustard splutter. Add curry leaves.

6. Add powdered kadubu and mix it well. Put off the fire and add fresh grated coconut.
7. Mix all the ingredients nicely and shift it to a serving bowl. Add cut coriander leaves on the top.

8. Serve with coconut chutney and a cup of curd.

Time : 10 Minutes.
Serves : 2 to 3 .

Snake Gourd Dry Curry

Snake Gourd / Padavala Kai is one of the healthy vegetable and is full of nutritious. We should have these fiber rich vegetables in our diet regularly.

I have tried Snake Gourd Dry Curry, using jeera/cumin seeds/fennel seeds and little mustard seeds.
Added coconut to add the taste and good vitamins.
Udupi Taste Snake Gourd Dry Curry is one of the traditional dish prepared during any festival or feast. We do not use onions or garlic usually in our dishes.
Let us see this simple recipe.
NO ONION or NO GARLIC IS USED IN THIS DRY CURRY.

Ingredients : 

Snake Gourd : 1 ( Small one )
Coconut : 1/2 Cup /2 to 3 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Sambar Powder : 1/2 Teaspoon
Red chilly Powder : 1/2 Tsp
Salt : As required
Coriander leaves : 1 Tablespoon
 To Season : 
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
Curry Leaves : 5 to 6

Method :

1. Wash and cut snake gourd into very small pieces. Wash curry leaves and coriander leaves.
2. Grate coconut and grind it with sambar powder, red chilly powder and mustard seeds. Remove the ground mixture from the jar and keep it aside.

3. Keep a pan on the fire and heat. Add coconut oil and mustard seeds. Let it splutter.
4. Add curry leaves. Add cut snake gourd pieces and mix it well.
5. Add required water and cook till they turn soft.

6. Add salt. Add little turmeric powder and stir nicely.
7. Add ground coconut mixture and let mix it well. Let it cook on low flame till all the moisture disappear.

9. Shift it to a serving dish, add cut coriander leaves and serve as one of the side dish.

Note :

You can use pressure cooker to cook snake gourd pieces.Do not over cook.
Adding more /less green chilly is optional. Use of jaggery is optional. Use of any cooking oil instead of coconut oil is optional.
Time : 15 Minutes
Serves : 2 to 3 .