Mangalore Southekai-Avarekai Spicy Curry

Mangalore Soutekai/Bannada Southekai/Sambar Cucumber one of the  Easiest and long lasting vegetable. It used be grown mostly in Southern side of Karnataka and  it is famouse as Mangalore Southekai.

Let me tell you a story from long long ago. Mangalore Southekai used be grown in summer and kept it hanged in the inner place of the house. We call it as ola adige mane  (Additional Kitchen by the side of the kitchen) and Padsale. (Padsale is normally a pooja room where everyday's pooja is performed. Because coastal area has the continuous rainy days for days together. So it is difficult toget vegetables during those days. (Once upon a time). People used to grow these Mangalore cucumber/ white pumpkin (booda kumbla)/ Red pumpkin (Sihi Kumbala) and kept for rainy days to make use of it. I do not think this is happening in these days. There is a big problem of labourers and no one wants to work in the field. It is may be because of new way of life. Most of the youngsters wants to wail away the time or wants some easy money to enjoy their life. Whatever it is the people who have lands are struggling to keep up the life going on.
Younger generation should start looking into taking care of the fields and to be back bone to their homes.
Anyways let me come back to the vegetable, Mangalore Southekai -Avarekai (field beans) Spicy curry. I have used these vegetable and legume and some spices are used to make it more spicy.
You may wonder where to get this Avarekai in this rainy season. I have done this curry in the Avarekai season and could not post it. So it is here now. We can use any legume/Kalu instead of Avarekai. Use of black channa or kabooli channa or cow peas/black eyed beans or Rajma or even Peas goes well with these combination. Eating Legumes are good and healthy habit since the legumes helps the body to be warm and healthy.
Let us see some benefits of using Cinnamon in our diet. 
Cinnamon is a spice that is made from the inner bark of Cinnamomum trees. There are two varieties of Cinnamon. One is from Ceylon (Shrilanka), which is said to be True cinnamon and the other variety is called Cassia cinnamon. This variety is more common in the shops.
Cinnamon contain many medical properties. Cinnamon is loaded with anti oxidant properties. Cinnamon is loaded with anti inflammatory properties. It helps the body to fight infections and repair tissue damages. Lower the risk of diseases. It helps to reduces level of bad cholesterol and helps the good cholesterol to be stable. It helps to balance the blood pressure and diabetes and lowers the blood sugar levels and has a powerful anti diabetic effect.
Mangalore Southekai -Avaekai Spicy Curry has No onions or No garlic

Lets see the recipe Now :

Things Needed :

To Cook :
Mangalore Southekai : 1 Bowl (Half of one medium size).
Avarekai /Field Beans : 1/4 K.g. ( 1 Bowl)
Toor Dal : 1 Handful ( 2 Tablespoons full).
To add : 
Tamarind : A small marble size
Salt : As required
Coriander Leaves
Coconut- Spice ground mixture.
Turmeric Powder : a little
Spices to add for Masala : Fresh 
Methi Seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Jeera /Cumin seeds : 1/2 Teaspoon
Clove : 2
Cinnamon stick : A small piece (Half inch)
Red Byadagi chilly : 5 to 6
Curry Leaves : 5 to 6
Ingh/Asafoetida : a pinch
Coconut : 3 to 4 Tablespoons (Half cup)
Oil 1 Teaspoon
Seasong : 
Oil 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut soutekai and put it in water. It takes away the bitter if there is. Wash it again and cook till they turn soft and keep it aside.

2. Wash and pressure cook dal and Avare kai and leave it for cooling.

3. Dry roast/use a teaspoon of oil and fry methi seeds, urid dal, add coriander seeds and roast it well.
4. Add chilly, curry leaves, clove and cinnamon . Fry nicely for a minute and add jeera.
5. Shift the fried masala to a plate. Grate coconut. Grind coconut with fried spice and tamarind.
6. Use required water and grind it till paste. Remove from the mixi jar and keep it aside.

7. Keep a big pan on the fire and heat. Add oil, mustard seeds and jeera.
8. Let it splutter. Add curry leaves and ingh. Add cooked southekai/Mangalore cucumber.
9.Add cooked dal, avarekai/field beans, salt, Turmeric powder. Mix it well.
10. Let it cook for a while. (2 to 3 minutes).
11. Add ground coconut and spice mixture. Mix it well and cook it for 2 to 3 minutes.

12. Shift the curry to a serving dish and serve with main dish.

Note :

You can add little jaggery if you like a bit of sweetness in the curry. You can also add more /less or no dal to the curry (Optional). Adding fresh spice adds to the taste. You can use any masala powder instead of home made spice powder. (optional). Adding cinnamon and clove adds taste and aroma to the curry. (Optional).
Time : 30 Minutes
Serves : 3 to 4 .

Spicy Peas -Tomato Soup

How about having some freshly prepared Soup? 
It is cold and rainy season here. Having some thing hot and a bit spicy soup really makes you happy. Soups are always refreshing and a kind of energizing drink.

There are varieties of soups and each one can just prepare using their creation. Creating something healthy is really a good habit too. Definitely not much of cream/cheese is not allowed in my cooking. I am not that fond of these things either. Thats why I can say there are different ways of preparing dishes. I am not blamming any one here. It is your creation and just go ahead do what ever you thought of.
It is a rainy season here and the weather is getting cold and cold. How about having some Tomato and peas soup? It is an easy, healthy and quick dish that anyone can easily prepare and enjoy.
I have just used some peas tomato and spice like pepper and clove. Little milk is added to it.
Lets see some benefits of having peas in our diet.
Green Peas are rich nutritious legumes/vegetables rich in minerals, vitamins and anti oxidants. Tender peas is said to be low in calories. They have no cholesterol and they contain good amount of soluble and in soluble fiber. They are rich in minerals like protein, folic acid, calcium, iron, copper, zinc and manganese. They do contain Vitamin C and it is a powerful natural water sooluble anti oxidant. They do help the human body to develop resistance power. against infections and inflammations. Vitamin A which is essential nutrient required for maintaining healthy membranes, skin an deye sight. Garden peas are rich source of Vitamin K. that helps in bone mass building function.
Let us see the recipe:

Things Needed :

Tomato : 1
Fresh/Frozen peas : 1 Cup. (100 grams)
Peppar pods : 4 to 5 pods
Clove : 1
Ginger : 1/2 Teaspoon (Grated)
Salt : To taste
Coriander leaves : 2 to 3 Tablespoons
Turmeric powder : a pinch
Boiled milk. : 1 Cup
Water : 2 to 3 Cups.

Method :

1. Wash and boil tomatoes for a minute and put off the fire. Let it cool.
2. Remove the outer layer of the tomato and keep it aside.
3. Boil peas with a cup of water for 5 miunutes. It is better to use fresh peas.
4. Let it cool. Put 1 Tablespoon of cooked peas and tomatoes in a mixi jar.
5. Add clove, ginger and little water. Grind it till paste.

6. Put the ground mixture and needed water, salt and turmeric powder.
7. Let it be very watery consistency. Add crushed pepper.

8. Let it boil at least for 3 to 4 minutes. Put off the fire and add boiled milk.
9. Shift this Peas - Tomato Soup to a serving bowl. Add coriander leaves.

10. Serve it when it is piping hot.

Note :

I have used frozen peas. Wash the peas before using it. Boil it nicely. You can use fresh peas if available. (Always better to use fresh peas). You can add little butter and cream. ( optional). I have added fresh milk. Adding more vegetables like carrots, beans potatoes are optional. It taste better.
I have cooked tomato and peas together. (Optional). You can add pudina/mint leaves. It adds to the aroma. You can add some chilly powder, chat masala powder or any spice of your choice.
Time : 10 Minutes
Serves : 3 to 4.