Mooli and Mixed leaves Curry

Mooli / Radish and mixed leaves Curry is a side dish and is full of nutritious and cooked with fresh spices.

I have used palak / spinach, goli soppu /purslane leaves and mooli/ radish.
The leaves are from our home. We have put some plants in the pot. And we get fresh, organic leaves.

Let us see the benefits of Goli Soppu/Purslane leaves.
The scientific name of Goli Soppu/Purslane leaf is Portulaca oleracea. The other names are pursley, pig weed or verdolaga.
Goli Soppu leaves are very low in calories and fats. They are rich source of dietary fiber, vitamins and minerals. Fresh leaves are rich in Omega -3 fatty acids and is good for heart health. The leaves are rich source of Vitamin A, It is rich in antioxidant and vitamin for vision. It is good for skin health and heart health. It is rich in vitamin C and some B complex vitamins. They contain minerals like iron, magnesium, calcium, potassium and manganese.

Goili Soppu / Purslane Leaves.

Bimbli /Averrhoa bilimbi (commonly known a sbilimbi, cucumber tree / sorrel tree) is a fruit bearing tree of Averrhoa fimily

Let us see the recipe now :
No Onion or No Garlic is used in this recipe.

Things Needed :

To Cook :
Toor Dal : 1/2 Cup
Goli Soppu /Purslane leaves : 1 Bowl
Palak /Spinach leaves : 1 Bowl.
Mooli /Radish : 2 Medium sized
Slit Green chilly :2

TO Grind :
Coconut : 1 Cup
Coriander Seeds : 1 Table spoon
Jeera/cumin seeds : 1/2 Teaspoon
Dried Bimbli : 5 to 6 Pieces
Chilly powder : 3/4 Teaspoon

To Add :
Salt : As required
Coriander leaves : 2 Tablespoons

Seasoning with : 

Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little

Method :

1. Wash leaves and radish and cut into small pieces. Wash green chilly. Wash coriander leaves and curry leaves. cut them into small.

2. Wash and put toor dal to a pressure cooker.
3. Add cut leaves, radish, a slit green chilly and little turmeric. Add required water and cook for 5 minutes.

4. Grate coconut and grind it with coriander seeds, bimbli, jeera/cumin seeds and red chilly powder
5. Add required water to grind.   

6. Keep a pan and add cooked vegetables and dal. Add required salt. Let it cook for 2 minutes.

7.Add ground spice - coconut mixture and mix it well. Add 3 to 4 methi seeds to it. mix it well and boil.

8. Let it boil for 2 to 3 minutes. Stir in between so that it does not get burnt.

9. Shift the curry to a serving bowl and add seasoning done in coconut oil with mustard seeds, curry leaves and ingh. Add cut coriander leaves.

Note :

Do not over cook the leaves and radish.  2 to 3 whistles will do if you are using pressure cooker.
You can also cook the leaves separately.  Adding raw coriander seeds and jeera adds to easy digest and adds aroma to the curry. Adding more dal is optional.
Time : 30 Minutes

Serves : 3 to 4 people.

Sweet Mango Gojju

Mangoes are seasonal fruits and one should make use of seasonal fruits and vegetables since they are filled with loads of minerals and vitamins.

We have mango trees in Our Birthimane (name of the area near Brahmavar / Udupi, my father in law's house). Normally during the mango season we do get good mangoes. Even the same mangoes are used for  pickle. This tree gives yummy mangoes. I do bring them here and prepare so many dishes from it.
These wild mangoes are bit savoury in taste and I used lots of JONI/liquid form of jaggery to it and prepared Sweet Mango Gojju.
This Sweet Mango Gojju taste sweet and good to have as one of the side dish with idli, poori, chapati, dosa, guli appa and bread.
I have squeeze out pulp from mango fruits, used that with jaggery, pepper and green chilly. Mango seeds/ಓಟೆ are dipped in the curry. It is very nice to have the seeds and enjoy having juice in them.
No Onion or Garlic is used in this Recipe. This is one of new creation from old traditional taste.
Let us see the recipe now :

Things needed : 

Wild Mangoes : 10 to 12
Jaggery : 1/2 Cup. (Powdered)
Pepper Pods : 5 to 6
Green chilly : 2
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1 Teaspoon
Ingh/Asafoetida : A little
Methi Seeds : 5 to 6
Curry Leaves : 6 to 8.

Method :

1. Wash and clean all the mangoes. Wipe out all the moisture from mangoes and keep it aside.

2. Powder jaggery. Wash green chlliy and cut in to halves. Slit them in middle.
3. Now squeeze out the pulp from all the mangoes. Do not add any water.

4. Keep a pan on the fire and heat. Put 1 tsp of coconut oil, mustard seeds and methi /Fengrik seeds.
5. Let mustard seeds splutter. Add ingh / Asafoetida, curry leaves and fry nicely till the leaves get crispy. Add mango pulp.

6. Add required salt and jaggery. Add turmeric powder and mix the curry well.
7. Add crushed pepper and slit green chilly. Let it boil for 5 to 6 minutes or little more.
8. Let the curry mix it well with jaggery and boil till it gets slightly thick.

9. Put off the fire and leave it to cool. Shift Sweet Mango Gojju to a serving dish.

10. Serve with the main dish of your choice.

Note :

You can add cut chilly to seasoning and fry nicely. Adding pepper to the curry helps to digest the
food properly.
Adding more / less jaggery is optional. Do not use much oil. It might give a bad adore later.
Adding more green chilly is optional. Use of curry leaves is optional.
Time  20 Minutes.

Serves : As you like it .