Maavina Kayi Hindi / ಹಿಂಡಿ./chutney

This Mango Tokku is very easy to prepare and you can keep them in fridge for a long time. 

 I got some mangoes from my relatives and was lazy to prepare pickle. The nest day I remember and saw it has turned bit yellowish but it was hard and I could try this Mango chutney /tokku which is very easy and you can keep this tokku in the fridge for a long time.

This Mango Chutney is prepared during the end of Mango season. Now we can see raw mangoes in some shops these days. 

This type of tokku is prepared at my aunt's house. No need to be boiled or cooked. Raw mangoes are used to this chutney and it is called as Hindi /ಹಿಂಡಿ. 

Let us see the recipe now :

Things Needed :

Raw Savoury Mangoes : 2 

Red chilly powder : 2 to 3 Tablespoons

Salt : 2 Tablespoons

Mustard seeds : 1 Tablespoon

Methi Seeds : 1 Teaspoon

Ingh/ Asafoetida : A little 

Oil : 2 Tablespoons 

To Season : 

Coconut Oil : 1 Tablespoon

Mustard seeds : 1Teaspoon

Ingh/Asafoetida : A little 

Method :

1. Remove the outer layer of mango and cut into small pieces.

2. Put salt and mix it well.

3. Dry roast methi seeds until it turns golden brown.

4. Dry grind mustard seeds and methi seeds and keep it aside.

5. Now grind cut mangoes with salt, red chilly powder, ingh and powdered mustard and methi seeds.

6. Do not add any water while grinding. You can use dry grinder /chopper.

7. Add a little turmeric powder and grind it. 

8. Let all the ingredients turn soft and completely fine.

9. Remove it from the mixi jar and add seasoned mustard seeds and ingh with coconut oil.

10. Leave it in a bowl till it is cooled and then store it in a glass bottle. ( Clean the bottle nicely before you put Hindi in to it). 

Note : 

Do not add any water while grinding.  Mangoes should be cleaned in dry clothes nicely before using it. Adding more chilly powder is optional. Use of savoury mango is must. Keep this mango chutney in a fridge to save for more days. I have used MTR Chilly Powder. 

You can add mango chutney to prepare Mango Chitranna. 

Time : 30 Minutes

Serves as you use it.

Jack Seeds - Southkai Kootu

Mangalore Southekai /Southekai and Jack Seeds Kootu is good to have with Plain Rice, chapatis, rotis, poori, dosa or idli. It is one of the traditional dish of South Canara and we call it as ಹಸಿ ಹುಳಿ .

Dal / Toor or Moong is not used in this curry and very little spices are used here.

Let us see some benefits of eating Coriander Seeds in our diet. 

Coriander Seeds have pleasant aroma and it is used as condiments in our culinary dishes.
Coriander seeds helps in preventing and treating diabetes. It helps in treating osteoporosis. It helps to cure digestive disorder. Helps in preventing abdominal pains. It is good for ladies who suffer during their menstrual chronic/crams pains. It is a good remedy for skin related problems. Good for anemia, for treating inflammation,controlling and regulating high cholesterol levels. It is good for mouth ulcers, indigestion, eye related problems and lowering the blood sugar level. It has a cooling effect on our body and is used for eye related problems. ( Wash and soak coriander seeds for 30 minutes, strain twice with clean towel or cloth and then use it as drops to eyes. It helps in cooling our eyes, sooth our eyes and your eyes will be refreshed). Be careful and it should be clean coriander water, no dust or any dirt should enter our eyes.
Coriander seeds are filled with vitamins and minerals. It is filled with proteins, carbohydrates, phosphorus, calcium, iron, Vitamin B, C and A.
Let us see the recipe Now :
No Onion or Garlic is used here in this Jack Seeds - Southekai Kootu. 
Mangalore Cucumber is known as Mangalore Southekai/ Bannada Southekai, Haladi Southekai.

Things Needed : 

To Cook :
Southe kai / Mangalore Cucumber : 1 Bowl . ( 1/2 of One big Southekai )
Jack Seeds : 1 Small bowl (About 10 Seeds).
Methi Seeds : 1/4 Teaspoon
To Grind :
Fresh Grated Coconut : 5 to 6 Tablespoons
Coriander Seeds : 1 Tablespoon
Tamarind : 1 Big Marble size
Jeera / Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 3 to 4
Red chilly : Byadagi : 4 to 5
 To Add :
Salt : As required
Turmeric Powder : A pinch
Coriander leaves : 1 Tablespoon
Mustard Seasoning : 1 Tablespoon : 1/2 Teaspoon mustard seeds, 1 red chilly, pinch of ingh and curry leaves with 1 tablespoon of coconut oil.

Method :

1. Remove the outer shell of jack seeds and cut them into small pieces. Soak in plain water for 10 minutes.
2. Wash and remove the outer layer, pulp and seeds inside the southekai.
3. Cut Southekai into small pieces and soak in plain water for  5 minutes. It helps in take away the bitterness in Southekai.
4. Put cut Southekai pieces and jack seeds pieces in a pressure cooker. Add methi seeds and required water and cook for 4 to 5 minutes.

5.Grate coconut and add coriander seeds, jeera, red chilly, pepper pods and grind it with required water.
6. Keep a pan on the fire and put cooked Southekai and jack seeds to it. Add turmeric powder and required salt. Mix it well and boil for  2 to 3 minutes.

7. Add ground coconut, coriander mixture to boiling mixture and mix it well. Let it cook for 4 to 5 minutes.

8. Put little coriander leaves to the cooked curry and shift it to the serving dish, Add mustard, red chilly, ingh, curry leaves seasoning on the top.

  9. Serve with the main dish you have prepared. You can add a spoon of fresh ghee just before serving.

Note :

Do not over cook the vegetables. Soaking jack seeds helps to cook seeds nicely and soft. Adding less/more coconut is optional. You can add 1/2 teaspoon of soaked raw rice while grinding. ( Soak raw rice for 5 minutes and then add/ optional). It helps the kootu to be thick. Do not add more tamarind. The curry gets savoury. Use of coconut oil is optional. Do not roast coriander seeds and jeera. Adding methi seeds while cooking vegetable helps to reduce the cholesterol in curry.
Time : 30 Minutes.
Serves : 3 to 4 .