Millet/Jola Kadubu

Kadubu  means steamed  Dumplings. Kadubu can be prepared with many things like Rava and Urid, mixed dals, rice and sweet fillings,
Mr. Srinivas Krishnamoorthy requested me to put up the recipe of Jola/Millet Kadubu with out much use of raagi or rice. I have promised him that I will soon try it out, though this jolada kadubu I have not tried it until now. We use jola and prepare rotti, dosa and other things. During Nagara Panchami we do prepare kai kadubu/sweet dumplings (steamed) with rice flour and khara/spicy kadubu also prepared along with kai kadubu. So I thought to prepare plain kadubu using Millet flour. It turned out nice and I am happy for the result. No rice or raagi is used in this kadubu.

Millets/Sorghum are called in different names like Jola in Kannada, Jowar - Gurjarati, Jwaarie or Jondhalhlaa in Hindi and Marathi. Mutthaari,/Pangapullu in Malayalam and Cholam in Tamil.
Lets see some benefits of eating Millet.
Use of Millet help us in many ways. Eating millet helps to protect our heart health. protect us from diabetes, improves the digestive system. It helps to detoxify the body, boost respiratory health, optimize the immune system and increases the energy levels and improves our muscles and nerve health. It is high content of nutrients. It contain B- Vitamin, calcium, iron, potassium, zinc and  magnesium. It contain a healthy source of essential fats. It is contain good dietary fiber and good for people who suffer from constipation. It helps to regulate cholesterol level in the body. Millet is gluten free.
This Jolada Kadubu/ Millet Kadubu can be eaten for breakfast or dinner. I have used millet flour and little coconut to fill in. You can use any vegetables like carrots, cabbage, cabbage and beans to fill. It is an easy recipe. Make sure you use fresh flour. I have not added any other flour to millet/Jola flour.
Lets see the recipe now.

Ingredients.  

Millet/Jola flour : 1 cup
Hot boiling water : 1 cup
Salt : to taste.
Coconut : 2 Tablespoons

Method :

1.Keep water for boiling. Grate coconut and keep it aside.
2. Put Millet flour in a big bowl.Add salt.
3. Pour hot boiling water on the flour and leave it for 5 minutes. 

 4. Mix it well slowly and prepare the dough. You must knead it well.

 5. Divide the dough into small balls.

 6. Take a ball size dough and just roll it on your palm and pat it.

 7. Slightly pat with other hand. Let it be like small poori size. Keep 1/2 teaspoon of fresh grated coconut in the middle and fold the edges together and close the end part.

8.Repeat the same and arrange them in a bowl or plate.

9. Keep pressure cooker or idly cooker on the fire and put some water at the bottom of the pressure cooler.
10 Place a bowl upside down in the cooker. Now keep the ready kadubu bowl or plate on the top of the bowl.
11. Close the lid and cook on 10 to 15 minutes. Do not keep the weight. Just keep a tumbler upside down on the top.

12. Cook for 15 to 20 minutes and check to know whether it is cooked. (Insert a knife edge or spoon edge and make sure it is cooked. If the dough is cooked it does not stick to the spoon or knige edge).

 13.Remove the bowl and arrange them in a tray or plate.

14. Serve Millet /Jola kadubu with fresh ghee and coconut chutney.
15 Eat or serve them when they are hot.

 Note : 

You must eat them when they are hot. Eat with any kind of chutney or any side dishes. You can fill them with any veggies of your wish. No need to add any other flour like rice or raagi. Adding hot water to the flour helps the dough to be soft. You can add methi or palak or dil leaves and then prepare the kadubu. You can shape the kadubu as you wish. (Like modaka or like karchikai) . Do not add more water. It is 1 =1 measurements. Youcan wet your hands while kneading  the dough if you feel it is too hard.
Preparation time : 10 minutes.
Cooking time : 20 minutes. 
Total time : 30 minutes.
6 to 8 pieces of kadubu can be prepared.

Snake Gourd Pulp Curd Curry

Snake Gourd/ Padvala Kai/ is one of the healthy fiber vegetable. We do make use of the whole vegetable, preparing many different dishes. Like wise I used Padavala kai for a dal and the inner tender pulp is used for curd curry. It is so tasty and healthy too.
I have used snake gourd pulp, curd and some spices which are from my kitchen kit.

 Lets see some benefits of eating Padavala Kai/ Snake Gourd. 
Snake Gourd contain vitamins, nutrients and minerals which are essential for human health. They are rich in dietary fiber. They are less in calories and high levels of protein. They contain Vitamin A, B and C and minerals like manganese, magnesium, calcium, iron, potassium and iodine. Snake gourd is an excellent source of anti-inflammatory diet vegetable. It is a good remedy for diabetes. Snake gourd is rich in fiber and makes digestion easy and good for people who suffer from constipation. It contain natural anti biotech qualities.
This "Snake Gourd Pulp Curd Curry" has no onion or no garlic.
Remember not to use the ripe snake gourd seeds or the vegetable, as it may cause indigestion or sickness. 

Things Needed : 

To cook :

Snake Gourd Pulp : 1 Small cup
Coriander seeds : 1/2 Teasppon
Salt : to taste
Green chilly : 2
Turmeric powder : a pinch.
 To Grind : 
Cooked mixture

Coconut : 2 Tablespoons
 For Seasoning : (splutter)
Curry leaves : 5 to 6
Mustard seeds : 1 Teaspoon
Urid Dal : 1/2 Teaspoon
Ingh/Asafoetida : a pinch
Oil : 1 Teaspoon
Majjege Menasu/ Moru Molagai/ green chilly dried in sun
To add:
Curd : 1 small cup
Coriander leaves : 1 Tablespoon

Method :

1. Remove pulp from snake gourd. Put it in a bowl. Wash curry leaves and green chilly keep it aside.
2. Add half teaspoon of coriander seeds.

3. Add salt, washed green chilly and a pinch of turmeric powder and cook. ( You can pressure cook for 5 minutes). Leave it for cooling.

4. Grate coconut. Add half teaspoon of mustard seeds.

5. Grind coconut, mustard seeds and cooked snake gourd mixture. Use very little water. Grind it nicely.
6. Remove from the mixi jar and put it in a bowl. Add curd and mix it well.

7. Add mustard sputter with curry leaves.

8. Keep a pan and put 1/2 Teaspoon of oil. Add dried green chilly and fry nicely till it gets slightly black.
9. Add this fried chilly to the curd curry. Mix it nicely and add coriander leaves.

10. Serve this Snake Gourd Curd Curry with hot rice or chapatis.

Note :

You can use coconut oil to fry the majjige menasu. Majjige menasu is, green chilly soaked in butter milk and dried in the sun.You can use more curd. Do not use more water to grind the ingredients. (the curry turns watery and may not taste good). Using majjige menasu is optional.  the curd curry should be soft and mild. Not much of chilly.
You must use only tender pulp. Or you may get sick.

Time : 15 Minutes
Serves : 2 to 3.