Mango - Ondelaga Leaves Chutney

Chutney is one of the side dish that goes well with almost all the main dishes. Varieties of chutneys are prepared. Here is such one yummy chutney which is prepared using unripe mango and Ondelaga /Gotu kola leaves.

I have used red chilly, coconut, unripe mango and gotu kola leaves. 

Let us see some benefits of eating Gotu Kola leaves. 

People call this leaf as brahmi leaves. But actually it is not Brahmi leaves. It is also known as Ondelaga , because it has only one leaf in its stem. It is also known as Timire in South Canara region. 

Gotu Kola is known for its medicinal values. It is popular for its memory power it provides. Gotu Kola is known as brain booster. It helps to strengthen our memory. It helps to keep our mind calm and cool and free from anxiety. Gotu Kola helps in improving damaged cells in brain and rebuilds the brain tissues. It is good for treating Alzheimer disease. It is a rich source of antioxidants and they help to remove anti radicals. Eating gotu kola leaves helps to strengthen our immune system. It helps to treat gastric ulcers and irritable bowel syndrome. It helps in regulating blood sugar levels in diabetic patients. 

No onion or garlic is used in this Mango - Ondelaga Leaves Chutney.

Let us see the recipe now :

It is an easy, simple and healthy chutney. 

Things Needed :

Mango : 1 

Coconut : 1 Big bowl. ( 1/2 of 1 coconut ).

Ondelaga leaves : 10 to 12. ( Use only leaves if you are using hybrid quality ). 

Red chilly : 4 to 5 

Salt : To taste

Soaked Moong Dal : 1 Teaspoon

For Seasoning :

Coconut Oil : 1 Teapoon

Mustard seeds : 1/2 Teaspoon

Curry leaves : 5 to 6 

Ingh /Asafoetida : A pinch.

Method :

1. Wash and clean mango and remove the outer layer. Cut the mango into small pieces. Wash Ondelaga/ Gotu Kola leaves and keep it aside. Remove the stem and keep the leaves aside.

2. Grate coconut and keep it aside. Soak a teaspoon of moong dal for 5 minutes.

3. Keep a pan on the fire and put 1/2 teaspoon of oil. Fry red chilly for a minute.

4. Put grated coconut, soaked moong dal, fried red chilly and cut mango pieces to a mixi jar.

5. Add required water and Ondelaga leaves. Grind it nicely, add required salt, churn a bit and remove from the mixi jar.

6. Add mustard seasoning with ingh and curry leaves. Add this to Mango - Ondelaga Leaves chutney.

7. Serve with your choice of main dish that you have prepared.

Note :

Adding fried red chilly adds to taste. Mango adds to the taste. 

Adding more / less coconut it your choice. Adding soaked moong dal binds all the ingredients nicely and good for health.

Time : 15 minutes.

Serves : 3 to 4.

Sajjappa / Kajjaya

Sajjappa is one of the traditional dish prepared during the festival. Sajje means rava/semolina and appa is a sweet. The outer layer is covered with rava and maida and the stuffing is Gasa gase/Poppy seed, coconut and jaggery.

Festivals are celebrated not only to have fun. we family members learn a lot like adjusting each other member in the family.  Lots of traditions and culture passing on to the next generations. It is not only about the food, family bonding, respecting the elders, love and care everything that comes together.
Sajjappa can be kept in airtight box for 15 days. We all love to have them at any time of the day.
Let us see the recipe Now :

Things Needed :

Chiroti Rava : 2 Cups
Maida : 1 Cup
Salt : A pinch
Jaggery : 1 Cup
Copra /Dry Coconut : or normal coconut gratings. : 1 cup
Poppy Seeds : 2 Tablespoons
Cardamom : 5 to 6 Pods
Ghee : 2 Tablespoons
Oil : To Fry /2 Cups of oil

Method :

1 Grate coconut and Dry grind it with cardamom pods.  powder jaggery.
2. Take a big bowl and put chiroti rava and maida. Add a pinch of salt and ghee.

3. Mix all the ingredients nicely Add water and prepare thick dough.

4. Keep a pan on the fire and heat. Add dry ground coconut and jaggery. Let the jaggery melt and mix with coconut.
5. Stir till all the moisture disappear from coconut - jaggary mixture. Add poppy seeds and stir till all the moisture disappear.

6. Shift the ready hoorana ( coconut-jaggery mixture) to a small bowl. Let it cool.

7. Divide the ready dough into very small portion. Kneed it well and give a ball shape.
8. Now roll the small pooris, place 1 teaspoon of jaggery -coconut mixture.

9. Fold the edges and bring it in the middle. Press it slightly with your palm.
10 Arrange these folded sajjappa in a plate or tray.

  11. Keep a pan and heat. Put oil and let it get hot. ( Low flame ).
12. Fry Sajjappa on low and medium flame one by one or as you wish.
13. Fry Sajjappa on both sides and remove it from the pan. Put it on a kitchen tissue.

  14.Shift the ready Sajjappa to a serving bowl.
15. Serve hot or cooled Sajjappa at any time of the day.

 Note :

Use of ghee while preparing the dough helps the sajjappa to be crispy and adds to the   taste. You can use hot oil instead of ghee. You can also dry roast maida slightly and then use it. Allow the maida to cool completely before adding water. dry roasting helps the Sajjappa to be crispy.
For the stuffing you can use copra / dry coconut or normal coconut.  Dry grind the coconut and then use it.
Time 30 to 40 Minutes
Serves : Around 20 Sajjappa.