EErulli Gojju /Onion Curry

Eerulli/onion is one of the vegetable that loved and used by most of the people. 

When you fall sick your tongue lose its taste and you don't feel like eating or you feel some thing spicy should be tried to make your taste bud to makes you hungry. Here is one such curry which you can enjoy, when you feel that you need to have some thing spicy, easy, quick and simple.
This is one of the curry I liked my sister in law Leelakka. She is one of the best cook whom I have come across. She used to prepare tasty curries, patrodes and many more dishes. Though she gets lots of help from others around while cooking and we do get irritated by her nature. But once the dishes are ready all our irritation disappear and we do enjoy the dish very much.
Coming back to EErulli gojju/curry, I have used onions/eerulli, fresh fried spices, jaggery and tamarind.
Let us see the recipe now :

Things Needed :

To Cook :
Onions : 2 to 3 (Medium sized)

To Add :
Tamarind : One marble size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric Powder : A pinch

To Season : 
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/ Asafoetida : A pinch
Curry Leaves : 6 to 8

Spices to Fry :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Sesame seeds : 1/2 Teaspoon (Optional)
Byadagi chilly : 5 to 6
Ingh/Asafoetida : A little
Curry leaves : 6 to 8

To Grind :
Fresh grated coconut : 2 Tablespoons
Fried Spices

Method :

1. Remove the outer layer of onions and cut into small pieces.
2. Soak tamarind in hot water and squeeze out the pulp after 5 minutes.

3. Grate coconut and keep it aside.
4. Keep a pan on the fire and put 1/2 teaspoon of oil. Add methi seeds and fry till they turn slightly golden brown.
5. Add urid dal and fry till they turn golden brown. Add sesame seeds and red chilly and fry for another 2 minutes. (low flame).

6. Add  coriander seeds and fry nicely. Add ingh and curry leaves. Put off the fire.

7. Grind coconut and fried spices once they are cool. Remove it from mixi jar.

8. Keep a bigger pan on the fire and add a tablespoon of oil. Add mustard seeds and urid dal.
9. Let mustard seeds splutter. Add curry leaves and ingh. Add cut onions and fry nicely for 2 minutes.
10. Add turmeric powder, tamarind pulp, salt and jaggery. Mix it well and let it cook for 2 minutes.

11. Add ground coconut - spice mixture and mix it well. Let it boil for 2 to 3 minutes.

12. Shift the curry to a serving dish. Serve with hot rice or any main dish of you desire.

Note : 

No need to add coriander leaves. The curry taste yum with the spices. Do not add any other spices or any other masala powder to get the original taste. This curry can be boiled nicely and made into thick paste to use it next day. (It taste yum). Adding more /less jaggery is optional. We udupians like little more sweet in some curries. Fresh fried spice taste best and that should be done here to get the best taste.
Time : 20 Minutes 
Serves : 2 to 3. 

Pigeon Peas Cutlet

Pigeon Pea/togari kalu/whole green toor is available plenty in the market. Normally it is the season of pigeon peas during the winter. You do get good tender peas and we can prepare many dishes using pigeon peas.

I have prepared pigeon peas and cluster beans dry curry for the afternoon lunch and little curry was left and as usual just used this remaining dry curry with some potatoes and prepared Cutlets for the evening and it was just beautiful to have it as snack.

No Onion Or No garlic in this " Pigeon Peas Cutlet".

Let us see the recipe now :

Things needed :

Pigeon Peas Dry Curry : 1 Bowl
Potatoes : 2 to 3
Coriander leaves : One handful
Ginger : An inch
Bread slices : 3 to 4
Jeera/cumin seeds : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Rava /Semolina : Chiroti rava /Thin variety of rava : 1/2 Cup
Salt : As required
Oil : To Fry (1 Cup)

Method :
1. Wash and boil potatoes and remove its skin and smash it nicely.

2. Wash and cut coriander leaves into thin pieces. Wash ginger, remove the outer layer and wash it again. Grate it and keep it aside.
3. Powder bread crumbs and put it in a bowl.
4. Now put all the ingredients in a big bowl and mix it nicely. (Smashed potatoes, cut coriander leaves, grated ginger, powdered bread crumbs, salt, garam masala, chilly powder and jeera).

5. Divide the dough into small ball size.

6. Keep a pan on the fire and heat. Add oil let it heat.
7. Take a small portion of the cutlet mixture and give a shape of your desire.

8. Dip them in raw rava/semolina  and fry in medium hot oil.
9. Fry the cutlet nicely on both sides.

     Remove it from oil and put it on a kitchen tissue.

10. Serve Hot Cutlets with ketchup/any type of chutney

11. Repeat the same with remaining dough.

12.You can also shallow fry these Pigeon Peas Cutlets. (Healthy Option).

Note :

I have deep fried these cutlets. You can shallow fry them on tava. (Optional).

Do not overcook potatoes. You can use flattened rice/Avalakki instead of bread. I have used brown bread. You can powder the bread slices with a mixi dry grinder. You can also add onions and garlic to cutlet dough. I have not added.
Time : 30 Minutes.
Serves : 3 to 4.
 Indian Food .
Pigeon Peas -Cluster beans Dry Curry 

Brinjal -Besan Curry

Brinjal /Egg plant/badanekai/kattarikai, besan/channa flour curry is a side dish and I learnt it from one of my friend from Belgam/Belagavi. It is slightly a Maharastrian and North Karnataka style based curry. It is also a very easy dish and it can be done in very little time.

I have used small brinjals, besan flour/kadale hittu and some spices like garam masala and tomatoes.
Let us see the recipe now :
No Onion or No Garlic is added in this Brinjal -Besan Curry.

Ingredients :

To cook :
Brinjals : 4 to 5
Tomatoes : 2
To season : 
Oil : 1 Tablespoon
Green chilly : 2
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8
To Add :
Besam/Channa flour/Gram flour/Kadale hittu : 1 Tablespoon
Garam Masala : 1/2 Teaspoon
Red chilly powder : 1/2 Teaspoon
Salt : As required
Turmeric powder : A pinch
Grated ginger : 1 Inch
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cut brinjal into small pieces. Soak them in a bowl of water. Wash and cut tomatoes into small pieces.

2. Wash green chilly and slit. Wash curry leaves, coriander leaves and cut into small pieces.
3. Wash ginger and remove the outer layer. Cut or grate into thin pieces.
4. Keep a pan and heat. Dry roast besan till the raw smell disappear. Remove it from the pan.
5. Add oil to a pan and heat. Add mustard seeds, jeera and let mustard seeds splutter.
6. Add curry leaves and slit green chilly. Fry for 1 minute.

7. Add tomatoes and fry till they turn soft.
8. Add cut brinjals (squeeze out the water) and fry nicely with tomatoes.
9. Add grated ginger and fry till brinjal turn soft. Add turmeric powder.

10. Add salt and dry roasted besan flour and stir on low flame. Add garam masala and chilly powder.
11. Mix it well and stir on low flame till all the spices mixes nicely.

12. All the moisture from brinjal disappear and the curry turns as one whole ball. Stir for another 2 minutes.
13. Let it cook on low flame for 1 to 2 miutes. (On low flame).

14. Shift the curry to a serving dish and add cut coriander leaves.
15. Serve with any main dish with " Brinjal Besan Curry".

Note :

Adding onions to the curry is optional. I have not added. Adding any other spices to the curry is optional. No need to add any coconut to the curry. Roasting besan flour taste better. You can add little jaggery. I have not added. You can also add little lemon juice. I have not added. Adding more/less spice is optional.
Time : 25 Minutes.
Serves : 2 to 3.

Pumpkin Spicy Curry

Pumpkin spicy curry is a side dish and easy to prepare. You can have this side dish with almost all the main dishes.

I have used pumpkin, coconut and home prepared spice powder.
Let us see some benefits of eating pumpkin in our diet.
Pumpkin is filled with vitamins and minerals. It has potassium and anti oxidant properties. It has Vitamin A  Vitamin C and Vitamin E. Pumpkin is very low in calorie and it keeps you full for a longer time. It is good for weight loss. It is full of fiber. It ia good for our eye health. Eating pumpkin is good for our immunity health. It helps in fighting against bacterial infections and fungal infections. Beta carotene in pumpkin helps to protect our skin. It also helps in reducing the glucose level and increasing the amount of insulin in our body. It is good for diabetes.

No onion or No garlic is used in this Pumpkin Spicy Curry. 

I have not used any dal in this curry. Udupi style Pumpkin Spicy Curry. It is easy, simple and quick. 

Things Needed :

To Cook :
Pumpkin Pieces : 1 Big bowl

To Add :
Salt : As required
Turmeric powder : A pinch
Tamarind pulp : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Teaspoon

To Grind :
Sambar Powder/Rasam powder : 2 Teaspoons
Coconut : 3 to 4 Tablespoons

To Season :
Coconut oil : 1Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8
Green chilly :1

Method :

1. Wash and remove the outer layer (Peel off the skin) and cut into small pieces. Wash the pieces and keep it aside.

2. Grate coconut and grind it with sambar/rasam powder using little water.

3. Keep a pan on the fire and heat. Add coconut oil, mustard seeds, jeera and let it fry.
4. Let mustard seeds splutter. Add ingh, green chilly and curry leaves.
5. Add pumpkin pieces and stir once. Add 1/2 cup of water, a pinch of turmeric and cook on medium flame till they turn slightly soft.

6. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Add it to cooked pumpkin pieces. Add methi seeds. (Raw methi seeds).
7. Add required salt and mix it well. Add ground coconut mixture and mix it slowly. Add 1/2 cup of water if required. Let Pumpkin Spicy Curry boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and serve with hot rice.

Note :

Do not over cook the pumpkin pieces. It cooks faster and turns as paste. Use of any sambar/rasam powder is optional. I have used home prepared sambar powder. It taste better. Use of any dal is optional. Do not add much tamarind. It should be mild. Adding methi/Fenugrik seeds helps to lower the cholesterol level in the curry. It helps to digest the food easily. Do not add more water to the curry. It should be bit thick. (Taste better).
Time : 20 Minutes.
Serves : 3 to 4 
Style : South Canara /Udupi/Karntaka/India.

Home made Sambar Powder :

Dry roast 1/4 Teaspoon of methi seeds, 1/2 teaspoon of channa seeds/Kadale bele, 2 tablespoons of coriander seeds and 1/2 Teaspoon of jeera/cumin seeds with 5 to 6 byadagi chilly.
Dry grind it once it is cools.

( 1 time use).