Green Chakkuli

Chakkuli/Chakli/Muruku or Rice crispy crunchy fritters are favourite of many. It is nice to have with cup of coffee/tea/fresh juice. It can be munched any time of the day. It can be put it in kids snack box. It is good munch for ladies party, picnics, travelleing etc.

Green Chakkuli is prepared using coriander leaves, roasted urid dal and rice flour with little spices.

Lets see the recipe now:

Things Needed :

Fine Rice flour : 2 Cups

Urid Dal : 1/2 Cup

Butter : 1 Tablespoon

Coriander Leaves : 1 Handful : (1 Small bundle)
Green chilly : 2
Sesame Seeds : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Salt : As required
Oil : 1 Cup (To Fry)

Method :

1. Clean and wash coriander leaves and green chilly. Let all the water drain from coriander leaves.

2. Keep a pan dry roast urid dal till they turn golden brown. Dry grind when it is cooled.

3. Dry grind green chilly and coriander leaves. Remove from the mixi jar. (Do not add any water while grinding).

4.Now take a big bowl and put rice powder, dry ground urid dal, Mix it well.
5. Add sesame seeds, jeera/cumin seeds, ground coriander and green chilly mixture. Add butter.
6. Add salt and mix all the ingredients well. Add required water and mix it nicely and prepare chukli dough.

7. Divide the dough into smaller portion. Take a chukkli maker and wash it nicely. Place chakkuli plate inside.
8. Keep a pan on the fire and heat the pan. Add oil to fry and let it get hot. (Medium flame)
9. Take a portion of chakkuli dough and put it inside the chakkuli mould.

10. Close the lid of the chakkuli mould and press it straight into the hot oil.
11. Turn the chakkuli other side with the help of frying Spoon.
12. Remove cooked chakkulis and put it on the kitchen tissue. Hot chakkulis are ready to taste.

13. Repeat the same with remaining dough.
14. Serve Hot chakkuli with a cup of hot tea or coffee.

Note :

Adding more chilly is optional. Take care while roasting urid dal. (I have used whole white Urid) Optional. The measurement is like 2 cups of rice flour : 1/2 cup of urid dal. (The same cup which you used for measuring rice.Adding sesame and jeera gives a good aroma. Adding more chilly is optional. You can also add little ing/Asafotida ) while preparing the dough.Do not put lots of water to the flour.
If the dough turns more watery add little  fresh rice flour and mix it well.
You can add any spice that you like. (Optional).
Time : 30 Minutes. 

Black Moong Curry

Black Moong or Kappu Hesaru ( a variety of moong grown in South Canara) is one of the protein rich legume. Legumes like huruli/horse gram, urid dal, alasande/cow peas and moong ( green and black both), ground nuts are grown after the cutting of paddy grains. These are second crops in the same paddy field. Poor farmers have to wait for the rain for the good crops.

Have you heard of Black Moong / Kappu Hesaru ? ( In Kannada Language this moong is called kappu, means black hesaru is moong).

You are not making mistake in identifying this Moong to Urid lentil. This legume is not Urid. This lentil is used in curries, dals, kheer/payasa and usli.

This time my visit to Udupi / Salikeri, thats our native I got this black moong/Kappu hesaru in a local shop. As soon as I noticed this moong I remembered my doddamma /aunt and her preparations like usli, dry curry and payasa. I wanted to try some of those items and bought some. So one by one will surely put up the recipe which I tried and I am sure you will surely enjoy preparing, trying those traditional dishes which are loaded with healthy properties.
Here I have a " Black Moong Curry " which goes well with almost all the main dishes.
A small suggestion is that, you can try this curry with normal green moong instead of this black moong. ( You might get this moong only in rural areas ).
Moong dal or whole moong is filled with proteins, minerals and vitamins. Eating lentils/legumes help us to stay healthy, help our bones to be strong and gives energy to our body.
No Onion or No garlic is used in this " Black Moong Curry ".
Let us see the recipe now :

Ingredients :

To Cook :

Black Moong /Kappu Hesaru : 1 Cup
Cucumber : 2 ( Small ones)
Tomatoes : 2

To Season :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Green chilly : 2
Curry leaves : 6 to 8

To Add :
Turmeric Powder : A pinch
Coriander leaves : 1 Tablespoon
Ghee : 1 Teaspoon
Grated Ginger : 1 Teaspoon
Salt : as required
Sambar powder : 1 Tablespoon

Method :

1 Wash and soak black moong for over night or 5 to 6 hours. (Clean it before washing).

 2. Pressure cook for  6 to 8 minutes with required water and let it cool.

2. Wash and remove the outer layer of cucumber and check cucumber whether it contain bitterness. (Do not use the bitter cucumber for curry).

3. Cut cucumber into small pieces. Wash and cut green chilly, wash and remove the outer layer of ginger, wash again and grate it.

4. Wash and cut tomatoes into small pieces. ( Remove the seeds while cutting ).
5. Keep a big pan on the fire and heat. Add oil and mustard seeds. Let it splutter. Add jeera.
6. Add ingh and curry leaves. Add slit green chilly. Fry a little.
7. Add cut tomatoes and fry nicely till they turn soft.
8. Add cooked black moong and mix it well. Add a pinch of turmeric powder.

9. Add cut cucumber and required salt, little water and mix it well. Let it boil for 2 to 3 minutes.

10. Add a tablespoon of sambar powder/curry powder and mix it well.
11. Let it boil for 3 to 4 minutes. Shift the curry to a serving bowl. Add cut coriander leaves.
12. Serve " Black Moong Curry " with the main dish you have prepared.

Note :

Black Moong should be cleaned well before soaking in water. Soaking black moong is a must. Or it might not cook soft and the lentil turns hard. Use of any brand of Sambar powder is optional. I have used home prepared Sambar powder. Use of green moong instead of black moong is optional.
Time 30 Minutes.
Serves : 2 to 3 
Purely South Canara Recipe. 

Home prepard Sambar Powder :

Dry roast/ fry with a tsp of oil :  2 tbs of coriander seeds. 1/4 tsp of methi /fenugrik seeds, 1/tsp of jeera/cumin seeds, 1tsp of urid dal. 4 to 5 byadagi red chilly, little ingh/Asafoetida and curry leaves, one by one and let it cool. Dry grind it and use.
Only One time use : for a small quantity of Curry preparation. .