NUCHHINUNDE AND HASI MAJJIGE HULI

 

NUCHHINUNDE

Nuchhuna unde is prepared from Tuvar dhal (Pigeon peas). Some people use a mixture of Tuvar dhal and Bengal gram dhal. Nuchhu is broken pieces of grains. In olden days de hulling was done by stone   chakki consisting of 2 grinding stones, where the lower one was immovable and the upper one rotating, which was operated manually. During the process of dehulling of Tuvar dhal beans, plenty of seeds used to get broken in to small pieces which are called Thogari nuchhu. These broken pieces of tovar dhal are used in the preparation Thogari nuchhina unde. Due to modern technology there will not be much nuchhu formed during dehulling in dhal mills. As Thogari nuchhu is not available we brake whole dhal and prepare nuchhinunde! Nuchhinunde is prepared with onion, carrot gratings, Pudina leaves, Sabsige soppu (Dill leaves). Fenugreek leaves can also be added.  

Along with nuchhinunde, Hasi maggige huli is prepared as dip which is prepared from thick curds.

INGREDTENTS 

For Nuchhinunde 

Tuvar dhal: 1 cup

Green chillies: 6

Onion: 1 finely chopped

Carrot: 1, grated

Curry leaves: 2 sprigs, broken into small pieces

Chopped coriander leaves: 2 table spoons

Asafoetida

Turmeric powder: ½ teaspoon

Salt: to taste

Coconut gratings: 2 table spoons

Coconut pieces: 2 table spoons

For Hasi majjige huli

Ingredients

Thick curds: 2 cups

Green chillies: 3

Coconut gratings: 4 table spoons

Mustard: ½ teaspoon

Asafoetida

Salt

For seasoning

Cumin seed: ½ tea spoon

Mustard seeds: ½ tea spoon

Red chilli: 1 broken in to pieces

 Asafoetida: one pinch

Turmeric powder: ½ teaspoon

Curry leaves: 2 sprigs

Chopped coriander leaves: 1 table spoon

Salt: ½ teaspoon

Oil or ghee 2 tea spoons

Method

Nuchhinunde

Wash and soak Tuvar dhal for 2 hours. Drain the water well. Pulse the dhal in to a coarse paste along with green chillies, salt, turmeric powder and asafoetida without adding water. I prefer to grind in a chutney jar to the big jar for this purpose as I get uniform coarse paste.

Transfer the paste in to a bowel. Add chopped onion, curry leaves, coriander leaves, coconut gratings, coconut pieces and mix well. Add more salt if needed. Allow to stand for a few minutes.

Paste should not be too thick or thin. Add some water to the paste if needed. If the paste is too tight Nuchhinunde will become very hard after it is cooked, if it is thin you cannot shape bolls. 

STEAMED NUCHHINUNDE

Make oval shaped balls and place them in a greased idli mould and steam for 20 minutes in a pressure cooker covering the vent with a tumbler. Cool it and transfer to a dish. Serve worm nuchhinunde with ghee and Hasi majjige huli

HASI MAJJIGE HULI

HASI MAJJIGE HULI

Method

Grind coconut gratings, mustard, salt, turmeric powder, asafoetida with 2 spoons of curds to a smooth paste. Beat the remaining curds well. Add ground paste and mix well. Add salt if needed.

Heat 2 teaspoons of refined oil or ghee in a pan. Add mustard, cinnamon, turmeric powder, broken red chilli pieces. When they are done add curry leaves, mix well and cool. Add the seasoning to the curd mixture and mix well. Hasi majjige huli is ready.

Serve hot Nuchhinunde with ghee and Hasi majjige huli.

 

TOMATO SARU

 

TOMATO SARU

Saru is a simple dish which is almost prepared daily in south India. In summer season we feel like eating simple ‘Thilisaru” saru and rice. Thilisaru” is the top watery portion of the dish. In winter we like to drink “Bisi –bisi” (Hot-hot) saru and little ghee.

Saru is prepared with Tuvar dhal, Green gram dhal, Green gram, Horse gram; Avare kai (hyacinth beans).We can say it is also a type of clear soup of South India!

The one I am going to explain now is Tomato saru which is prepared with tuvar dhal and tomato.

I always want to finish cooking fast so that I can pursue my other hobbies. I take maximum advantage of pressure cooker, microwave to cook vegetables and electric kettle to heat water.

I am going to explain my method of preparing saru very fast.

Ingredients

Tour dhal: ½ cup

Sarina pudi (Rasam powder): 3 Tea spoons

Tamarind: I lemon size or tamarind paste 2 teaspoons

Salt: To taste

Chopped coriander leaves: 2 table spoons

Turmeric powder: ½ teaspoon

Tomato: 4 numbers

Oil: 1 tea spoon

For seasoning

Ghee: 1 teaspoon

Mustard: ½ teaspoon

Cumin seeds: ½ teaspoon

Asafoetida: One big pinch

Curry leaves: 2 sprigs

Method

Wash and cut tomatoes in to big pieces

Wash tamarind well and place it in a tumbler and cover it with hot water.

Take tour dhal in a pressure cooker and wash well. Add 2½ cups of hot water and boil on a high flame for 1 or 2 minutes. You see froth forming on the top. Remove it with the help of a ladle. This avoids the water spillage from the pressure cooker. Add turmeric powder, 1 tea spoon of ghee (or refined oil).Add tomato pieces. Place the tumbler with tamarind in the cooker so that no dhal is under it. Cover the cooker with its lid. Place the cooker weight on the vent as soon as the steam gushes out. Cook on high flame. Reduce the fame as soon as you hear the whistle of the cooker. Cook for 5 minutes. And switch off the stove. Open the cooker when the pressure is completely released. Transfer the tamarind to a dish and extract the pulp. Mash dhal and tomatoes well.

COOKED DHAL,TAMRIND AND TOMATOES

TOMATOES FOR MASHING

Add salt and tamarind pulp. Boil for two minutes. 

SARU BOILING

We need not boil for long as the tamarind is already cooked!

Heat Ghee in a pan. Add mustard, cumin and asafoetida. When crackling of seeds stop add curry leaves. Pour it over the saru. Add coriander leaves. Saru is ready!

 

DODDA PATHRE THAMBULI

THAMBULI

DODDA PATHRE PLANT IN MY GARDEN

Thambuli is a side dish prepared out of curds and it simple to prepare. Some call it thambli. Thambuli has derived from Kannada word “Thampu” which means cold. It is very soothing and very tasty dish. Thambuli is prepared with greens, vegetables or even with spices such as coriander, pepper, ginger, fenugreek seeds and cumin seeds. Thambuli is prepared with ground Black gram dhal paste also. Dodda pathre thambuli is very tasty preparation which I am going to explain here.

DODDAPATHRE

Ingredients

Doddapathre leaves 2 fists full.

Pepper: 1½ teaspoon

Cumin seeds: 1½ teaspoon

Fresh coconut gratings: 4 table spoons

Curry leaves: 2 sprigs

Salt: to taste

Ghee: 2 teaspoons

For seasoning

Mustard: 1 tea spoon

Cumin seed: 1 teaspoon

Red chillies: 2, broken into pieces

Asafoetida: one pinch

Method

Wash doddapathre leaves and pat them dry. Cut them in to small pieces.

Heat 1 teaspoon of ghee in a pan and roast cumin seeds and pepper till they are aromatic. Add doddapathre and fry. Plenty of water is released.

 Fry till all the water gets evaporated and leaves change in colour. Allow to cool. Transfer these in to mixer jar, add coconut gratings and ½ cup of curds and grind it to a smooth paste. Add remaining curds and salt to taste give one turn. Transfer the paste in to a serving dish.

Heat one spoon of ghee in a pan. Add mustard seeds, cumin seeds red chilli pieces and asafoetida. Allow them to crackle. Add curry leaves and fry for a few seconds. Add the seasoning to the dish and serve with steaming rice. 

THUPPANNA

 

THUPPANNA

Thuppanna is a simple dish which can be prepared in a few minutes. It is also called uddinabeleanna.

Some call it Happala thuppanna. In our house we prepare it on” Neeruthumbo habba.”

Ingredients

Rice: 1 cup

Black gram dhal: 3 table spoons

Grated coconut: 1 big cup

Uddina happala: 6

Salt: to taste

Sugar:  ¼ tea spoon

Curry leaves: 2 to3 prigs

Finely chopped coriander leaves

For seasoning

Ghee: 3 table spoons

Mustard: I teaspoon

Bengal gram dhal: 2 teaspoons

Black gram dhal: 2 teaspoons

Red chillies: 3 broken in to pieces.

Ground nut or cashew pieces: 3 table spoons

Asafoetida 1 pinch

Method:

Cook I cup of rice in a pressure cooker. I have explained here the method of cooking rice for rice preparations. Spread it on a plate. 

Fry Black gram dhal with a little ghee on a low flame till it becomes golden brown in colour. Allow it to cool. Grind it to a coarse powder like lapsi or “Broken wheat”.

Fry in oil or Roast “Uddinahappala” in a microwave.

Heat ghee in a pan and prepare seasoning with Mustard, asafoetida, Bengal gram dhal, Black gram dhal, red chilli pieces and ground nut on a low flame. Finally add curry leaves and mix well. Pour the seasoning on to the rice prepared. Add salt to taste.do not forget to add ¼ teaspoon full of sugar and mix well. Add grated coconut and chopped coriander and mix. Just before serving add roasted and powdered black gram dhal and pieces of “Uddinahappala”. Crunchiness of black gram dhal and happala makes the dish tasty.

 

 

SASIVE CHITRANNA

 During functions and festivals varieties of dishes prepared and served. Types of dishes and their numbers are fixed. Each dish has its own place. Payasa and sweets are served on to the right side of the plate or banana leaf and chithranna and happala sandige will be on the left.  Chithranna is a must for any function. Amongst them sasive chitranna is one. It is also called kai sasive anna.

For preparing any Chithranna care must be taken while cooking rice. We must cook such that the grains are separate but well cooked. This can be done by adding one spoon full of oil while cooking, reducing the amount of water used and also reducing the time of cooking. As soon as the rice is cooked it should be spread on to a plate so that the grains stay separate.   While grinding the masala we have to use less amount  water such that ground masala  can be shaped in to a ball .

INGRADIENTS

Rice: I cup

Lemon: 1 big

For masala paste

MASALA FOR GRINDING

Grated coconut: 4 table spoons

Mustard: 1 tea spoon

Turmeric powder: ½ teaspoon

Asafoetida: 1 pinch

Red chillies: 6, you can use more if you want spicier

Salt: 1 teaspoon

For seasoning

Oil: 3 table spoons

Bengal gram dhal: 2 teaspoons

Black gram dhal: 2 teaspoons

Mustard: 1 teaspoon

Asafoetida: 1 big pinch

Ground nut: 4 table spoons

Turmeric: ¼ teaspoon

Curry leaves:  2 sprigs

For Garnishing

 Chopped coriander 2 table spoons

Method

Wash and soak rice for 15 minutes. Drain water and transfer in to a cooker. Add one teaspoon of oil, and ½ spoon of turmeric powder. Add 2 and ¾cups of water. Amount of water used varies according to the rice used. Use quarter cup less than you use for every day cooking of rice .Place the cooker on a high flame. When steam gushes out through the vent cover it with the cooker weight. As soon as the cooker whistles reduce the flame so that you will be able to hear just the hissing sound. Cook for 7 to 8 minutes and switch off the stove. Allow the cooker to cool. While cooking in a pressure cooker I count the time taken and not the number of whistles.

COOKED RICE

Grind coconut, red chillies, turmeric powder, salt and asafoetida to a thick paste. Spread the cooked rice on to a plate.

Heat oil in a pan; add mustard seeds, Bengal gram dhal, black gram dhal, and peanuts and sauté till the seeds become golden brown in colour. Add Turmeric powder and asafoetida fry for a minute. Switch off the flame.

SEASONING

Add curry leaves and mix well. Pour the seasoning on to the rice and spread with a spoon. Add ground masala and Lemon juice and mix well. Add salt if needed. Quantity of salt lemon juice and red chillies can be changed according to taste.

CHITHRANNA

This dish also not served hot. It is served at room temperature. Aroma and taste of fresh lemon juice, raw mustard seeds and raw red chillies enhances the taste of sasive chitranna.

RIDGE GOURD ( HEEREKAI) HULITHOVVE

HULITHOVVE

 Hulithovve is a famous dish prepared during festivals and wedding. Hulithovve and Majjige huli is a famous combination. Hulithovve is rich compared to regular huli. Quantity of tuvar dhal and dry coconut used will be more and the consistency of the dish will be thick. Commonly used vegetables are sweet pumpkin or ridge gourd. Spices like poppy seeds, clove, Maratimoggu ( Kopak buds)cinnamon and dried coconut give special taste for this dish.

INGREDIENTS

Ridge gourd: 1 kg

Tuvar dhal: 1½ tea cup (250 grams) heaped

Tamarind: size of a medium lemon. Soak in hot water and extract pulp. or tamarind paste I table spoon.

Roast and grind

MASALA TO GRIND

Coriander seeds: 1  ½  table spoon

Bengal gram 1 table spoon

Black gram dhal 1 table spoon

Byadagi chillies: 10 numbers

Cinnamon ½ inch piece

Cloves: 4

Poppy seeds: 1 table spoon

Marathi moggu: 2

Nut meg:  small piece

Mace(Jaipathre) small bit

Dry coconut: 1 cup

For tempering

Oil (of your choice): 2 table spoons

Mustard seeds: ½ tea spoon

Curry leaves: 2 sprigs

Asafoetida: a little pinch

Method

Wash, peel and dice ridge gourd in to small pieces.

HEEREKAI DICED

Take 1 heaped cup full of tuvar dhal in a pressure cooker and wash well. Add 2.5 cups of water, 1 tea spoon full of and ½ teaspoon of turmeric and close the lid and keep it on high flame. Place the cooker weight as soon as steam gushes out. When the cooker whistles, lower the flame immediately and cook for exactly 5 minutes and switch off the stove. Open the lid of the cooker when the pressure has completely released. With this approach, you can be ensured that the dhal will be cooked in an optimal manner. Transfer the cooked dhal to a vessel where you will store the final dish.

COOKED DHAL

place the chopped ridge gourd pieces in the same cooker used for cooking dhal. Add 1 cup of water, a teaspoon full of salt 1tea spoon full of sarinapudi and stir well. Close the cooker lid and keep the cooker on high flame. When steam gushes out from the vent, cover it with a cup or tumbler. Steam cook for 3 minutes and then place the weight on the vent. Subsequently, turn off the heat and allow the cooker to cool. In this method, the cooked vegetables will not become mushy. Ridge gourd cooks very fast. Add cooked dhal and mix well

Heat 2 teaspoon full of oil in a pan and roast coriander seeds, Bengal gram dhal, black gram dhal and Byadagi chillies till dhals become golden in colour and aromatic. Add poppy seeds and fry for a few minutes. Add dry coconut gratings and fry for a minute. Transfer them to a plate and allow to cool. In the same pan roast cinnamon, cloves, Nutmeg, Mace and Marathi moggu with little oil. Mix them all and grind to a coarse powder.

GROUND MASALA

Add some cold water to the ground masala and make a paste without any lumps. Add this paste to the mixture of cooked vegetable and dhal and mix well. Add more water to get the required consistency. Hulithovve should be thick. Add salt to taste and boil for 5 more minutes stirring in between.

Prepare seasoning by heating 2 table spoons full of oil in a pan. Add 1 tea spoon of mustard seed and asafoetida and allow to splutter. Break 2 red chillies in to pieces and fry. Add curry leaves and mix. Add this to hulithovve. Searve with hot rice and ghee.

 

 

 

SASIVE KOOTU

SASIVE KOOTU

Sasive kootu as the name suggests has the flavour and taste of mustard predominant. In English name for sasive is mustard. This kootu can be prepared with mixed vegetables or with a single vegetable of your choice. Some of the vegetables used for this dish are ridge gourd, chow-chow, peas, carrot, potato, beans and knol-khol.

Ingredients

Mixed vegetables of your choice cut in to 1” long pieces: 4 cups

Tuvar dhal: 1 heaped cup

To grind

Mustard: 2 tea spoons

Byadagi red chillies:  10

Rice:  2 tea spoons full soaked in water.

Fresh grated coconut: 4 table spoons full.

Turmeric powder:  ½ spoon

Coriander leaves:  chopped 2 table spoons 

For tempering

Oil (of your choice): 2 table spoons

Mustard seeds: ½ tea spoon

Ground nut: 2 fist-full

Curry leaves: 2 sprigs

Asafoetida: a little pinch

Take 1 heaped cup full of tuvar dhal in a pressure cooker and wash well. Add 2.5 cups of water, 1 tea spoon full of oil and ½ teaspoon of turmeric and close the lid and keep it on high flame. Place the cooker weight as soon as steam gushes out. When the cooker whistles, lower the flame immediately and cook for exactly 5 minutes and switch off the stove. Open the lid of the cooker when the pressure has completely released. With this approach, you can be ensured that the dhal will be cooked in an optimal manner. Transfer the cooked dhal to a vessel where you will store the final dish.

Place the chopped  mixed vegetable pieces in the same cooker used for cooking dhal. Add 1 cup of water, a teaspoon full of salt and stir well. Close the cooker lid and keep the cooker on high flame. When steam gushes out from the vent, cover it with a cup or tumbler. Steam cook for 5 minutes and then place the weight on the vent. Subsequently, turn off the heat and allow the cooker to cool. In this method, the cooked vegetables will not become mushy.

Grind coconut, red chillies, mustard seeds, soaked rice and turmeric powder in to a paste.

GROUND MASALA

Add cooked dhal to the cooked vegetable in the cooker and mix well. Add ground masala paste, 2 additional tea spoons full of salt along with required amount of water based on consistency of your choice and cook for five minutes under medium flame until raw smell disappears. Keep on stirring often to ensure that the Kootu does not stick to the bottom of cooker and get burnt.

Check for the taste of salt. If required, add more water and boil.

Heat 2 table spoons of oil in a pan. Add mustard seeds, asafoetida and ground nut. Fry ground nut till it becomes light brown in colour. Add curry leaves. Add the final seasoning to the Kootu. Garnish with chopped coriander. Mix the seasoning just before serving so that ground nut will be crunchy.

  

AVAREKALU SARU

 

AVAREKALU SARU

Avarekalu  saru

Avarekalu  is known as hyacinth beans in English. It is a winter crop. During avrekai season people prepare avarekalu almost every day. Many types of dishes are prepared with avarekai. Avarekayi is known for its distinct aroma which is called in Kannada “sogadu”. Avarekai has taste and flavour of its own. Now a days  we do not   get “Sogadavarekai” . By the time it comes to the market while transporting  all its Sogadu would have gone. I have heard my grandmother saying in villages they used pluck avrekai in the garden, shell it then and there and put it in clean vessel containing water so that no sogadu is last. They used to add some tender pods also.

No need to add onion, garlic etc.; to enhance the taste. I like simple avarekalu saru which I am going to explain below.

Ingredients

SHELLED AVAREKALU

Shelled and cleaned fresh avarekalu: 4cups

Sarina pudi : 3 heaped spoon full

Method of preparing sarina pudi is here (https://puttuskitchen.blogspot.com/2013/07/mysore-sarinapudi-menasinapudi.html )

Salt: to taste

Curry leaves: 3 sprigs

Chopped coriander leaves: 3 teaspoons 

Turmeric powder : 1/2 tea spoon

Tamarind:  1 big lemon size. Pulp is extracted by soaking in hot water or 1 table spoon full of pre prepared tamarind paste .This depends on each ones taste

For masala to grind

FOR MASALA

Raw coriander seeds:  2 tsp.                                          

Raw cumin seeds: ½ tsp.

Cooked avre kalu:  1 small cup.

Grated coconut: 4 table spoons

Byadagi chillies:  3 to 4 numbers.  If you want spicier you can add more.

For seasoning

FOR SEASONING

Oil or ghee: 2 teaspoons

Mustard seeds: ½tsp

Cumin seeds:  ½tsp

Curry leaves: a few sprigs

Asafoetida:   one pinch

 

Cook avarekalu in a pressure cooker with 6 cups of water, 1 teaspoon full of salt, turmeric powder, and sarinapudi.Cook for 10 minutes. Avare kalu takes more time to cook. If it is not cooked properly saru doesn’t taste good. Take out a small cup of cooked avrekai and allow it to cool.

Make a smooth paste with coriander seeds, cumin seeds red chillies and fresh coconut. Finally add cooked avarekalu and grind well.

 Add this paste to the rest of cooked avrekalu in the cooker mix well. Add salt according to your taste and tamarind paste and boil well. Adjust the consistency of saru by adding more water if needed.  Check if more salt is needed. Add curry leaves and coriander leaves and boil.

Heat oil or ghee in a pan.  Add mustard seeds and cumin seeds and asafoetida. Allow it to splutter,add curry leaves and close the lid. Avarekalu saru is ready!

SABSIGE SOPPU AND AVRE KALU KOOTU

 

SABSIGE SOPPU AND AVAREKALU KOOTU

Sabsige soppu is called Dill in English. It is well known for its peculiar aroma.

Sabsige soppu and Avarekaalu kootu is very popular in Bangalore and Mysore.

Method of preparation is almost similar to that of snake gourd kootu, except for a few changes. Tuvar dhal is usually not used here as it masks the taste of avarekaalu. If we don’t have sufficient quantity of avarekaalu, then tuvar dhal is also used. Kootu prepared with Sabsige soppu, beans (Hurali kayi) and tuvar dhal also tastes very good.

SABSIGE SOPPU

AVAREKALU

INGREDIENTS

Sabsige soppu: 1 big bundle

Avare kaalu: 3 cups

Roast and grind

Coriander seed: 1 fist-full or 2 table spoons

Black gram dhal: 1 fist-full or 2 table spoons

Black Pepper: 1 tea spoon (you can add more if you want the dish to be spicier)

Byadagi chillies: 4 numbers

Dry coconut: 2 fist-full

Rice: I first full or 2 table spoons

For tempering

Oil (of your choice): 2 table spoons

Mustard seeds: ½ tea spoon

Ground nut: 2 fist-full

Curry leaves: 2 sprigs

Asafoetida: a little pinch

Method

Clean, wash and cut sabsige soppu into small pieces. Clean avarekaalu and wash well.

Place avarekaalu in a pressure cooker and add 4 cups of water, I tea spoon full of salt ,1 tea spoon full of oil and ½ teaspoon of turmeric and close the lid and keep it on high flame. Place the cooker weight as soon as steam gushes out. When the cooker whistles, lower the flame and cook for exactly 10 minutes and switch off the stove. Open the lid of the cooker when the pressure has completely released. Add chopped sabsige soppu to the cooked avarekaalu and close the lid. When the steam gushes out close the vent with cooker weight and cook for one whistle. Allow the cooker to cool.

Roast coriander seeds, black gram dhal, pepper and byadagi chillies and rice in a kadai after adding ½ teaspoon full of oil with a low flame till the above ingredients become aromatic. Finally add dry coconut and fry for few more minutes. Allow to cool and grind them to a coarse powder. Rice is added to give thickness as tuvar dhal is not used in this recipe. Add cold water to the ground masala and make a smooth paste. Add this paste to the cooked vegetables. This is done to avoid lumps. Add 2 additional tea spoons full of salt along with required amount of water based on consistency of your choice and cook for five minutes under medium flame. Keep on stirring often to ensure that the Kootu does not stick to the bottom of cooker and get burnt.

At this stage checks for the taste of salt. If required, add more water and boil.

Heat oil in a pan. Add mustard seeds, asafoetida and ground nut. Fry ground nut till it becomes light brown in colour. Add curry leaves and the final seasoning to the Kootu. Mix the seasoning just before serving so that ground nut will be crunchy.

 

SNAKE GOURD (PADAVALAKAYI) KOOTU

 

SNAKE GOURD KOOTU

There are many types of Kootu. Sihi Kootu, Khaarada Kootu (Menasina Kootu), Jeerige Kootu, Huli Kootu, Sasive Kootu are a few that I am aware of. Tamarind is not used for the preparation except for Huli Kootu and Jeerige Kootu which are usually prepared during weddings in Bangalore and Mysore.

I am sharing the recipe for Menasina Kootu below. Pepper and Black gram dhal give special taste and flavour for this dish. We can prepare Kootu with a single choice of vegetable or mixed vegetables. Combination of one leafy vegetable such as dill or mountain spinach (chakkottina soppu) along with hyacinth beans (avarekaayi) tastes superb. Some of the vegetables used for Kootu are potato, pumpkin, knol khol, chow chow (seemebadane kaayi), snake gourd, sweet potato, beans, carrot and peas.

Captured below is the method of preparing snake gourd Kootu.

INGREDIENTS

Snake gourd:   4 numbers (small variety) cut into 1 inch pieces. Do not cut then very small. They will become mushy when they are cooked. If the seeds are tender, wash them well to remove the fleshy covering and use them also.

DICED SNAKE GOURD AND IT'S SEEDS

Tuvar dhal: 1 tea cup (250 grams) heaped

Roast and grind

Coriander seed: 1 fist-full or 2 table spoons

Black gram dhal: 1 fist-full or 2 table spoons

Black Pepper: 1 tea spoon (you can add more if you want the dish to be more spicy)

Byadagi chillies: 4 numbers

Dry coconut: 2 fist-full

MASALA NEEDED

For tempering

Oil (of your choice): 2 table spoons

Mustard seeds: ½ tea spoon

Ground nut: 2 fist-full

Curry leaves: 2 sprigs

Asafoetida: a little pinch

Method

Take 1 heaped cup full of tuvar dhal in a pressure cooker and wash well. Add 2.5 cups of water, 1 tea spoon full of oil and ½ teaspoon of turmeric and close the lid and keep it on high flame. Place the cooker weight as soon as steam gushes out. When the cooker whistles, lower the flame immediately and cook for exactly 5 minutes and switch off the stove. Open the lid of the cooker when the pressure has completely released. With this approach, you can be ensured that the dhal will be cooked in an optimal manner. Transfer the cooked dhal to a vessel where you will store the final dish. By using this method we can cook dhal very fast.

COOKED DHAL

Place the chopped snake gourd pieces in the same cooker used for cooking dhal. Add 1 cup of water, a teaspoon full of salt and stir well. Close the cooker lid and keep the cooker on high flame. When steam gushes out from the vent, cover it with a cup or tumbler. Steam cook for 5 minutes and then place the weight on the vent. Subsequently, turn off the heat and allow the cooker to cool. In this method, the cooked vegetables will not become mushy.

Roast coriander seeds, black gram dhall, pepper and byadagi chillies in a kadai after adding ½ teaspoon full of oil with a low flame till the above ingredients become aromatic. Finally add dry coconut and fry for few minutes. Allow to cool and grind them to a coarse powder.

GROUND MASALA

Add cooked dhal to the cooked vegetable in the cooker and mix well. Add ground masala powder, 2 additional tea spoons full of salt along with required amount of water based on consistency of your choice and cook for five minutes under medium flame. Keep on stirring often to ensure that the Kootu does not stick to the bottom of cooker and get burnt.

Check for the taste of salt. If required, add more water and boil.

Heat oil in a pan to prepare the seasoning. Add mustard seeds, asafoetida and ground nut. Fry ground nut till it becomes light brown in colour. Add curry leaves and the final seasoning to the Kootu. Mix the seasoning just before serving so that ground nut will be crunchy.

Snake gourd Kootu is ready! We can cook in 30 minutes!

Low calorie Ridge gourd curry

Ridge gourd is low in calorie and with plenty of fibre. It has got high moisture content. It is very good for weight watchers and diabetics. Tender ridge gourd can be eaten raw and it tastes sweet.

During summer season ridge gourd tastes bitter. This bitterness is due to the presence of a compound called Cucurbitacin. In small quantity, Cucurbitacin gives flavour to the vegetable. During summer concentration of Cucurbitacin becomes high, hence the bitterness. Usually ridge gourd with deep ridges will not be bitter.

While buying ridge gourd select those that are tender and deep green in colour. It should be heavy and firm. Avoid the ones that have dark spots and blemishes. Ridges should not be brown. I prefer ridge gourd which are straight and not twisted. Usually twisted ones will have blemishes inside. If the ridge gourd is spongy and fibrous it is not fit for cooking.

 After washing it is better if we taste the vegetable by tasting small pieces here and there all along its length and then start peeling. This enables us to cut the portion which is bitter and use the rest.

In this recipe I have not used coconut or cashew for thickening agent. I am only using vegetables which are low in calories.

   
   

Ingredients

Ridge gourd  1kg      

Tomatoes  4

Onion  3

Turmeric powder ½ tsp

Chilli powder 1 tsp. or to taste

Coriander powder 1 tsp.

Cumin powder ½ tsp.

Garam masala powder ½ tsp.

Salt to taste

Oil 2 table spoon

Cumin seeds 1 tsp

Coriander leaves chopped 2 table spoon

Method

Wash, peel and dice ridge gourd in to small pieces. Cut onions and tomatoes in to small pieces.

Heat oil in a pan. Add cumin seeds. When it becomes aromatic and brown in colour, add onion and 

fry till they golden brown in colour. Now add tomato pieces and fry till they become soft. Add masala powders one by one and fry till the raw smell reduces. Since we have used less oil we cannot see the oil getting separated. 

Add ridge gourd pieces and a spoon of salt and mix well. Ridge gourd releases lot of water and hence there is no need to add extra water.

 Cover with a lid and cook over a low flame till the vegetable becomes soft. Take out 2 or 3 ladles full of the cooked vegetables and  allow it to cool. Grind it to a smooth paste and mix it with the rest of the vegetables in the pan. This gives body to the gravy. Add salt to taste.

 Garnish with chopped coriander leaves.

EASY METHOD OF PREPARING HUNASE KAI RASA

Raw tamarind is called Hunasekai in Kannada. Tamarind pods are brown in colour with a shell like covering. Inside, the seeds are covered by pulp and strands of fibre. The pulp of the young fruit is green and sour. Raw tamarind pulp is used to make Tamarind Tokku (Hunase thokku) and Hunase kai  rasa or extract. Hunase kai rasa is used as base to prepare many types of pickles such as Makali beru/ Swallow root, Mavina kai shunti/ Curcuma amada, Bettada nalli kai/Indian gooseberry and mixed vegetable pickle. The thokku should be prepared when seeds are tender. Hunase rasa  can be prepared when the seeds are hard (but not brown).

Extracting the juice and separating the outer covering, seeds and fiber (Naru) is a tedious process while preparing Hunise kai rasa. The typical procedure followed is to crush tamarind in a pestle and mortar, taking care not to crush the seeds .Then the juice is extracted adding boiled and cooled water. My friend Rajalakshmi taught me a simplified procedure, which I am going to share with you below.

HUNISEKAI RASA

Ingredients required:

 Hunase kai or Raw tamarind  500 grams

Pieces of Bettada nalli kai/ Indian gooseberry, Makali beru/ Swallow root, Mavina kai shunti / Curcuma amada

Byadagi chillies   Sun dried  250 Grams or to taste

Mustard 2 table spoon full

Salt to taste

Asafoetida powder

Oil   4 table spoon

Turmeric powder 1 table spoon

Instructions 

Wash raw tamarind 3 to 4 times with clean water and dry them by spreading on a clean towel. Break each tamarind into 2 pieces by hand, do not use knife. Remove the strings by pulling the same with your hands as much as possible.

Tamarind pieces with fiber

Place the cleaned tamarind in a pressure cooker and add water such that it covers the tamarind. Cook for 5 minutes.

Allow the contents to cool. When you open the lid, you will see that the hard outer layer of tamarind has become loose and separated from its pulp.

COOKED TAMARIND

 Remove the hard shell by separating them slowly without crushing. 

SHELL IS SEPARATED

 Take out the pulp and squeeze and remove the seeds from the pulp. If needed add some more boiled and cooled water.  Mix it with the juice in the pressure cooker. Strain it to remove small bits of fibre and outer shell pieces. Grind red chillies along with mustard seeds, asafoetida and turmeric powder in to a smooth powder. To this powder add required amount of tamarind extract and grind it to a smooth paste. You can also use boiled and cooled salt water or vinegar for grinding. Add the chilli paste to the remaining tamarind extract and mix well.

HUNASE KAI RASA

 Heat required amount of oil in a pan for tempering. When the oil is heated, add mustard seeds and asafoetida. Cool it and add to the Hunese kai rasa or tamarind juice.

 Hunase kai rasa is ready!

 It will be very tasty if you mix the rasa with hot rice and Ghee or gingelly oil and eat.

You can add sliced green chillies, green pepper, and pieces of gooseberry, Makali beru , mavina kai shunti.

Mixed vegetable pickle can be prepared by adding pieces of mixed vegetable to this juice.