White Pumpkin (Ash Gourd) Avial.

Avial/Jeera Curry is one of the yummy curry with different vegetables. Here I have used only Ash gourd/White Pumpkin and prepared one of the traditional dish of Udupi.

 There is a story in one of the English text of primary kids which Avial arrived in the Indian Kitchen.
The story goes like this. 
Once upon a time a king held a party at night. He asked his chefs to prepare delicious dishes. He went to the kitchen to check the dishes they have prepared. He asked them to prepare one more curry. The chef took out all the remained vegetables, vegetable outer layers, put them together and cooked with coconut and other spices. King tasted and said it was delicious. He asked the name of this particular dish. And a chef uttered a name as Avial.
Avial is normally prepared using many vegetables like mangalore cucumber, white/red pumpkin, padavalakai( Snake gourd), beans, potatoes, carrots and you can add your choice of vegetables.
I have used white pumpkin/Ash gourd as it mention and little jeera and red chilly. You can even prepare this curry with green chilly instead of red chilly.
Let us see some of the benefits of using Byadagi Red chilly.
Red chilly is known as bit safe for our digestion system and it does not  cause gastric. Not harmful for our intestine. It does not cause acidity.
Byadagi chilly is good for our heart health, acidity and other related healthy properties.
They are good solution for weight loss, it is full of antioxidants. Byadagi chilly contain Vitamin C and carotene in a huge amount. Byadagi chilly contain Vitamins A and B and minerals.
White pupmkin/Ash gourd Avial is one of the healthy and tasty curry which goes well with Plain rice, chapati, poori, Akki rotti and other main dishes.
Let us see the recipe now :

Ingredients :

To Cook :
White pumpkin : 1/2 kilo
To Grind : Spices:
Coconut : 3 to 4 Table spoons
Cummin Seeds ( Jeera ) 1/2 Tea spoon
Tamrind Pulp : 1 Table spoon
Ingh (Asafotodia ) a pinch
For  seasoning : 
Muster seeds: 1/4 Teaspoon
Urd Daal 1/4 Teaspoon
Curry leaves : 5 to 6 leaves
Salt : to taste
Oil : 1 Teaspoon ( Coconut Oil)
Turmeric powder : a pinch
Water : 1 cup

Method :

1. Wash pumpkin and remove the skin cut into small pieces.
2. Cook till soft with required water.

3. Grate coconut and grind it with red chilly and tamarind with required water.
4. Remove from the mixi jar and keep it aside.

5. Put cooked Ash gourd to a big bowl and keep it on the fire.
6. Add little turmeric powder and required salt. Let it boil for 2 minutes.
7. Add ground coconut, jeera, red chilly mixture. Mix it well.
8. Cook for another 2 to 3 minutes.

9. Shift Avial to serving bowl.
10. Keep a small pan on the fire. Add coconut oil and heat. Add mustard seeds and urid dal.
11. Let mustard seeds splutter. Add curry leaves and ingh. Add this seasoning to ready avial.

12. Serve with the main dish you have prepared..

Note : 

Use of coconut oil adds to the taste. ( Optional). Adding turmeric powder is optional. Use of green chilly instead of red chilly is optional. You can use vegetables of your choice. Do not over cook Ash gourd. Use only required water since Ash gourd has lots of water in it. The curry should be thick to enjoy its taste. Use of curd instead of tamarind is optional.
Serves : 2 to 3
Time : 30 Minutes.

VEGETABLE CHITRANNA( LEMON RICE WITH VEGETABLES)

Chitranna/Lemon rice is one of the easy and tasty dish. Just adding some vegetables to chitranna Helps to get some nutrients. Vegetable Chitranna is made of Rice and vegetables + lLemon . It can be eaten at any time of the day.
It is easy to prepare and we can have them for breakfast, brunch, Kids lunch box, one pot meal, festival or feast and ladies party,

No Onion or No Garlic is added in this Vegetable Chitranna.
Lets see the recipe Now :
Things Needed:
Cooked Rice :2 Cups
Carrots : 2
Capsicum : 1
Lemon " 1 ( Medium Size )'
Coconut : 2 table spoon ( Fresh and grated )
Green chilly : 2 to 3
Curry leaves : 5 to 6
Coriander leaves : 2 to 3 sticks
Oil:  1 Tablespoon
Ghee : 2 Tablespoons
Mustard : 1/2 tea spoon
Urd Daal : 1/2 Tea spoon
Cashew nuts : 5 to 6 ( cut into small pieces )
Salt : To taste.
Turmeric : A pinch

Method :
1. Wash and cook rice and let it get cool.
2. Wash and grate carrots and cut capsicum into small. Slit green chilly.
3. Grate coconut and keep it aside. Cu lemon and squeeze out the juice and keep it aside.
4. Now Keep a pan on the fire and heat. Add oil. Put mustard seeds and urid dal.

5. Let it splutter. Add cashews (optional). Add slit green chilly.
6. Add curry leaves and mix it well. Add grated carrots and fry for 1 minute. Add cut capsicum.

7. Fry nicely till they turn soft and add cooked rice, grated coconut and mix it well.

8. Add turmeric powder and required salt. Mix it well slowly. Let it cook for a minute.
9. Put off the fire and add lemon extract, coriander leaves. Add ghee and mix it  slowly.

10. Shift the ready Vegetable Chitranna to a serving dish. Serve with a cup of curd.

Note :
Do not over cook rice or vegetables. Adding cashews is optional. You can add groundnuts instead of cashews. Adding more chilly is optional. Adding ginger is optional. (I did not add). Adding more vegetables like beans, peas is optional. (Cook beans and peas till soft and then add). Adding onions and garlic is optional. (I have not added).
Time : 20 Minutes + Cooking rice : 20 minutes.
Serves : 3 to 4