Palak - Paumkin Fry

Palak - Pumpkin Fry is a quick and yummy side dish. Palak - Pumpkin fry is a mild spicy dish that fits to all age group.

I have used home grown palak which I got from my pot and used a carrot and a cup of pumpkin gratings. I also used coconut to make the fry more tasty.
Let us see some benefits of eating Palak /Spinach leaves in our diet.
Palak /Spinach is loaded with vitamins, minerals, nutrients and antioxidants. Palak is rich in insoluble fiber and good for people who suffer from constipation. Palak leaves contain potassium, magnesium and vitamin B6, B9 and Vitamin E. It is rich in Vitamin C, Vitamin K, floic acid, iron and calcium. Palak is good for good skin health and our immune system.
 Palak - Pumpkin Fry is mild spicy curry and it has No garlic or No onion.
Let us see the recipe now :
Ingredients :
To Fry :
Palak/Spinach : 1 Bundle
Carrot grating : 1 Carrot
Pumpkin Gratings : 1 Cup (1/4 of 1 small pumpkin)
To Add :
Salt : As required
Turmeric powder : A pinch
Chilly powder : 1/2 Teaspoon
Coconut Grating : 2 to 3 Tablespoons
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves and green chilly : 1

Method :

1. Wash and cut palak leaves and keep it aside.

2. Wash and scrape out the outer layer and grate carrot and keep it aside.
3. Peel off the pumpkin hard layer and grate the vegetable and keep it aside.

4. Grate coconut and Wash and slit green chilly and cut curry leaves.
5. Keep a pan on the fire and put oil. Let it get hot. Add mustard seeds and jeera.
6. Let mustard seeds splutter. Add 1 slit green chilly. Add a pinch of turmeric powder.
7. Add curry leaves and cut palak leaves. Stir slowly and let it get soft. ( Fry on low flame).

8. Add grated carrot and stir slowly.

9. Add pumpkin gratings and stir for 5 to 6 minutes. ( On low flame).

10. Add salt and red chilly powder and mix it nicely.
11. Add coconut gratings and put off the fire.

12. Shift the Palak - Pumpkin Fry to a serving dish and enjoy as one of the side dish.

Note. 

You can add more carrots. (Optional). You can add more chilly. Do not add any water. Fry on low flame. Adding coconut is optional.
You can have this fry with chapati as chapati roll. You can also keep this fry in the middle of the bun and place some cucumber and have it. Adding any other spices is optional. I always like to have mild khara so that I use very little chilly in my cooking.
Time : 10 Minutes
Serves : 2 To 3.

Udupi Saaru

Udupi food is very famous. People that too Brahmins from Udupi started hotels in different places and made good food for people and people enjoy the good food all over the world. I am proud that I come from Udupi and do have the interest in preparing healthy food. People can learn and enjoy the foodfollowing my blog. Here is such one recipe that which is very famous "UDUPI SAARU".

We do use fresh spices, fry the spices, powder it and then  use it for  one time.  Thats the secret of Our Udupi style. In some places they call it as rasam. Actually in Rasam there won't be any dall. The water is boiled, added tamarind, salt, pepper and jeera. So Saaru is very much different from Rasam.
Udupi Saaru will have toor dal in it. The fried spices like fenugrik seeds, coriander seeds, red byadagi chilly, ingh and jeera /cumin seeds is a must. Some time we do add ripe tomatoes and some time it is with out tomatoes. In temples it is normally with out tomatoes. The Temple saaru taste heavenly.
Let us see the recipe of Saaru Now :

Ingredients :

To Cook :
Toor Dal : 1 Small Cup
Tomato : 1 (big)
To Add :
Tamarind pulp : 2 Tablespoons
Ghee : 1 Teaspoon
Home Made Rasam Powder : 2 to 3 Teaspoons
Salt : As required
Turmeric powder : A pinch
Ingh /Asafoetida : A little
Coriander leaves : 2 to 3 Tablespoons
For Fresh Spices :
Methi Seeds/Fenugrik Seeds : 1/4 Teaspoon
Coriander Seeds : 3 Tablespoon (1Handful)
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : Very little
Curry leaves : 5 to 6

Method :

1. Wash and cook Toor dal.

2. Soak tamarind in hot water and squeeze out the pulp. Keep the pulp aside.

3. Wash and cut coriander leaves,curry leaves, tomato.
4. Keep a pan on the fire and add l tsp of coconut oil.
5. Add methi seeds and fry. Add coriander seeds and fry till they turn golden brown.

6. Add byadagi red chilly and fry. Put off the fire and add jeera and ingh.

7. Add curry leaves and leave it for cooling. Dry grind it once it is cooled.

8. Add toor dal to a big pan and mix the dal well by using a spatula or hand.
9. Add required water, salt, cut tomatoes, turmeric powder. Mix it well and cook for 2 to 3 minutes.

10. Add 3 teaspoons of dry ground fresh spice /rasam powder and mix it nicely. Boil it for 3 to 4 minutes.

11. Shift the rasam to a serving bowl. Add mustard seasoning and cut coriander leaves.

12. Add a teaspoon of ghee and serve with plain rice.

Note :

Toor dal should be cooked into soft texture. It helps to mix dal with water nicely. (Smash the dal nicely before adding water. 2 to 3 cups of water should be added. Rasam should not be water or thick either. Adding ingh helps to add the aroma and good for digesting. Fresh fried rasam powder adds to the taste.
Time : 30 Minutes. 

Serves : 3 to 4 .