Showing posts with label No Dall. Show all posts
Showing posts with label No Dall. Show all posts

Sunday, September 13, 2020

Pumpkin Curry (Without Dal ) / ಹಸಿ ಹುಳಿ)

Pumpkin is one of the handy vegetable and we do prepare varieties of dishes.


I have prepared different curries and the posted in my blog. Here is one more curry using Pumpkin. It has no dal and the spices are not roasted. Try this curry surely you all will like it I am sure.
I have used Pumpkin, coriander seeds, jeera/cumin seeds, red byadagi chilly, little coconut and little tamarind pulp.
Pumpkin can be kept for a long time and it can be used. People do bake this vegetable and have it. We Indians use in our cooking.
Let us the recipe Now :

No Onion - No Garlic Pumpkin Curry 

Ingredients :

Cooking :
Pumpkin : 1 Bowl (Half of one small pumpkin).

Grinding :
Coconut : 1 Small cup
Daniya /Coriander seeds : 1 Tbs
Jeera/ Cumin Seeds : 1/2 Tsp
Byadagi Chilly : 4 to 5

To Add :
Tamarind Pulp : 1 Tbs
Salt : As required
Turmeric : A little

Seasoning :
Coconut Oil /Any cooking oil : 1 Tsp
Byadagi chilly : 1
Mustard seeds : 1/2 Tsp
Methi Seeds : 3 to 4 Seeds
Ingh/Asafoetida : A little

Method : 

1. Wash and peel off the skin and the pulp from Pumpkin and cut it into small pieces.


2. Cook pumpkin pieces with little water.

3. Soak a small marble size tamarind and take out the pulp and add it to cooked pumpkin.
4. Grate coconut and grind it with coriander seeds, jeera and byadagi chilly.


5. Add salt and turmeric to cooked pumpkin pieces and cook for a minute.

6. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Stir in between.


7. Now Pumpkin Curry is ready.

8. Shift it to a serving dish.

9. Prepare Seasoning with coconut oil (Optional), mustard seeds, ingh, 1 byadagi chilly and curry leaves. Add this to Pumpkin Curry and serve.

Note :

Do not over cook pumpkin pieces. Adding more or less byadagi chilly is optional. Use of coconut oil is optional. No Onion or garlic is added here.
Time : 20 Minutes.
Serves : 2 to 3. 

Wednesday, October 2, 2019

Gulla - Sprouted Moong Curry

Gulla a type of brinjal from a place called Mattu near Udupi, is a special variety of brinjal. The seeds of this special brinjal has been given from Shree Guru Vadirajaru to people of Mattu. I have written about it in one of my blog page. Here is one more dish which I have tried it with this special Variety of Brinja and is known as Mattina Gulla.


I have used Sprouted Whole Moong, Gulla, and sambar powder which is prepared at home and added mustard , methi/fenugrik seeds seasoning with coconut oil.
Gulla - Sprouted Moong Curry goes well with all the main dishes and you can prepare this curry for festivals or feast. There is no Onion or Garlic in this curry.

Things Needed :

To cook :
Gulla /Udupi Special Brinjal : 2
Sprouted Whole Moong : 1 Small Cup

To Grind :
Coconut : 3 to 4 Tablespoons
Curry Powder : 2 to 3 Teaspoons

To Add :
Tamarind pulp : 1 Tablespoon
Salt : As required
Turmeric powder : A pinch
Oil : 1/2 Teaspoon
Ground coconut mixture

Seasoning done in Coconut Oil :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Methi seeds : 3 to 4
Ingh : A pinch
Curry Leaves : 5 to 6


Method :

1. Wash and cut gulla /brinjal in to small pieces.


2. Cook sprouted whole moong and keep it aside. Soak a small marble size tamarind in hot water and squeeze out the pulp after 5 minutes.
3. Grate coconut and grind it with curry powder./Huli pudi.


4. Now keep a pan on the fire and put brinjal pieces in it. Add water, little coconut oil and turmeric powder.
5. Cook till the gulla pieces are soft.

6. Add cooked moong and mix it well.

7. Add tamarind pulp and required salt. Mix it nicely.

8. Add ground coconut mixture and mix it. Let it boil for 3 to 4 minutes.

9. Shift the curry to a serving dish and add mustard seeds, 2 to 4 methi seeds, ingh, curry leaves seasoning done in coconut oil.

10. Serve as one of the dish during lunch or dinner.
Note :
Soaking brinjal pieces in plain water helps to remove the bitterness in it. Adding oil and turmeric helps the pieces to retain the colour. (It does not turn as black). Home made curry powder adds to the taste. You can use any brand sambar powder instead of home made curry powder. Use of coconut oil is optional.  This is one of the traditional dish of brahmin and I do not use onions or garlic in my curry.
I had some sprouted moong already and cooked with little water.
Time : 30 Minutes
Serves : 3 to 4.

To get good sprouted moong you need to follow these steps:


Wash and soak whole moong for over night. Take out the water completely and put the moong in a towel /handkerchief and tie it slightly. Keep sprinkling water on the towel. It starts to sprout nicely. You can use this for preparing juice, salad and curries.

Curry Powder or Huli powder./ಹುಳಿ ಪುಡಿ

Dry roast or fry with a teaspoon of oil :
Methi seeds/Fenugrik seeds : 1/4 Teaspoon
Channa dal : 1/2 Teaspoon
Coriander seeds : 2 to 3 Tablespoons
Jeera /Cumin Seeds :1/2 Teaspoon
Cinnamon piece : A very small piece.
Dry roast or fry them one by one and dry grind it when it cools down.

Note : Fried mixture will not stay for long. It starts to smell. So better to dry roast and use.

You can also use the whole moong with out soaking or sprouted. Just wash and cook. (Optional). Use of sprouted moong is always healthy.

Thursday, May 30, 2019

Watermelon Rind - Cow Pea Curry

Watermelon Rind - Cow Pea Curry is simple and healthy curry which goes well with all the main dishes.

In this hot summer we do buy and eat watermelon. We can use the rind and prepare many dishes, curries, dosa and dry curries. Watermelon rind is full of fiber, rich with vitamins and minerals.
I have used watermelon rind, cow peas, some simple spices and coconut.
Let us see the recipe now :

Things Needed :

Watermelon Rind : 2 Cups
Cow Peas : 1 Cup
Basale stems : 1 Handful (Optional)
Jeera /Cumin seeds : 1/2 Teaspoon
Sambar Powder : 1 Tablespoon
Methi /Fenugrik seeds : 1/4 Teaspoon
Mango pieces : 1 Tbs
Salt : As required
Turmeric powder : A pinch
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh / Asafoetida : A pinch.

Method :

1. Wash and soak cow peas over night and keep it aside.
2. Peel off the outer layer of watermelon and cut the rind into small pieces.
3. Now cook watermelon rind and cow peas with handful of basale stem. Pressure cook for 5 to 6 minutes.

4. Grate coconut and grind it with half tsp of jeera, 1 tbs of sambar powder. Use required water to grind.

5. Keep a big pan on the fire and add cooked ingredients. Add cut mango pieces.


6. Add required water, salt, fenugrik seeds and pinch of turmeric powder. Mix it well and boil for a minute.


7. Add ground coconut mixture and mix it nicely and slowly. Let it boil for 2 to 3 minutes. stir in between and cook.

8.Shift the ready curry to a serving dish and add coconut oil seasoned mustard seeds, ingh, curry leaves.

9. Serve with any main dish of your choice.

Note :

Watermelon should be cooked till soft.  Using pressure cooker is a good idea to cook watermelon rind. Pressure cook watermelon rind for 5 to 6 minutes.
It is always better to use pressure cooker to cook peas and other pulses, except moong dal. Use of tamarind instead of raw mango pieces is optional.
I used basale /Malabar leaves stems since I had it. It is purely optional to use any edible leaves.
Use of any brand sambar powder is optional. I used home prepared Sambar Powder.
Use of garlic and onion is optional.
Time : 30 Minutes.
Serves : 3 to 4.

Home made Sambar Powder :

Dry roast/fry with a tsp of oil, 1/4 tsp of methi seeds, 2 tbs of coriander seeds, 5 to 6 byadagi chilly, 1/2 tsp of urid dal and 1/2 tsp of jeera/cumin seeds on low flame. Add a pinch of ingh/asafoetida and curry leaves. Dry grind when it is cooled or grind it with 2 to 3 tbs of fresh coconut gratings.
We normally fry the spices when we prepare the curry. It is fresh, aromatic and healthy.
The above said sambar powder is enough for 1 time only.

Tuesday, January 29, 2019

Bottle Gourd - Cluster Beans Curry

Bottle gourd and Cluster Beans Curry is a side dish prepared using bottle gourd and cluster beans./Chavali kodu /kayi.


I have used bottle gourd, chavali kayi /cluster beans some fresh fried spices and coconut.
Cluster beans/chavali kayi or chavali kodu/gori kayi is a seasonal vegetable. It is one of the beans family vegetable that we use in curries, dry curries and even rice baat./baath/Rice dish.

Let us see some benefits of eating " Cluster Beans " in our diet.
Cluster Beans called as follows in different Indian Language.

Gori Kayi/ chavali kodu /chavali kodu in Kannada ( Karnataka),
Kothavara : Tamil,
Kothamara : Malayalam.
Govar : Gujarati,
Govari : Marati,
Guar ki Phalli : Hindi,
Goruchikkudu : Telugu.
Cluster beans is full of nutrition and filled with proteins, minerals and vitamins. It is full of dietary fiber. It is very low in calories. Cluster beans is good for anemic people. They are rich in iron.
Cluster beans contain gylco nutrients that help in controlling blood sugar. They are good for bone healthy. They do contain phosphorous and calcium. They are good for blood circulation in our body. They help to control the blood level in our body. They are rich in fiber and good for people who suffer from constipation and bowel movements.Cluster beans is good for pregnant women because they contain Iron and folic acid. It contain Vitamin K and good for the fetus in the womb.
This Bottle Gourd - Cluster Beans Curry is goes well with almost all main dishes like plain rice, chapatis, pooris, naan, roti, dosa or idli.
No Onion or No Garlic is used in this Bottle Gourd - Cluster Beans Curry.

Let us see the recipe Now :

Things Needed :

To Cook :
Cluster Beans : 250 Grams.
Bottle Gourd : 1/2 of one big bottle gourd.
To Fry :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid Dal : 1/2 Teaspoon
Coriander seeds : 1 Tablespoon
Curry leaves : 8 to 10
Ingh/Asafoetida : A pinch
Chilly Powder : 1 Teaspoon
To Grind :
Fresh Coconut : 1 Cup
Fried spices
Tamarind : Small Marble size
To Add : 
Salt : As required
Turmeric Powder : A pinch
Slit Green chilly : 2
Mustered Seasoning : 1 Teaspoon

Method :

1. Wash and remove the edges of cluster beans and cut into small.


2. Wash and remove the outer layer of bottle gourd and cut into small. Cook with required water.


3. Grate coconut and keep it aside. Wash and slit green chilly.
4. Keep a small pan on the fire and heat. Add little coconut oil ( 1/2 tsp). Add 1/4 tsp of methi.
5. Fry till they turn golden brown. Add urid dal and fry till it turns golden brown.


6. Add coriander seeds and fry for 10 seconds. Put off the fire and add curry leaves and ingh. Add chilly powder and mix it well. Let it turn cool.

7. Grind with coconut, tamarind and fried spices with required water.


8. Keep a pan on the fire and put cooked vegetables. Add little turmeric powder and required salt.
9. Add water if required. Let it boil for 2 to 3 minutes. Add slit green chilly.
10. Add ground coconut mixture and mix it well. Cook for 2 to 3 minutes. Stir in between so that it does not get burnt.


11. Shift the curry to a serving dish. Add mustard seasoning and cut coriander leaves. (Optional).


12. Serve with the main dish you have prepared.


Note : 

Cut the vegetables into small pieces. Keep the flame low while frying the spices. Do not add more oil while frying. Use fresh coconut to add taste and aroma. Use of onions and garlic is optional. ( I have not used ).
Time : 30 Minutes.
Serves : 2 to 3.

Monday, September 24, 2018

Mattina Gulla - Avarekai Curry

Udupi Special Brinjal known as " Mattina Gulla " has its own special flavour and whatever you prepare turns out to be superb taste. This is a special variety of brinjal/ eggplant as said earlier.


There is a story behind the special nature of this Mattina Gulla and will surely write it.
I have prepared Gulla Huli/ bolu Huli or a type of curry using some special spices, which always stay in kitchen cupboard.
I have used Famous Avarekai/field beans and Mattina gulla combined together with some special spice powder which is very fresh, home prepared spice powder. 

Let us  know the story of Mattina Gulla.  
Mattina Gulla got patent these days.



Mattu/Matti is a place near Udupi/ Katpadi, in South Canara. It is about 6 to 8 Km from Udupi. The people over there, were very poor and struggling to lead a peaceful life. Once Shree Vadhiraja Swami of Sode Mutt came to visit this place, he saw the peoples' struggle and gave a handful of this Gulla /Brinjal /Eggplant seeds. He said from this seeds peoples' struggle will be reduced. As they grow the brinjal plant and it yield special variety of brinjals. So brinjals turned as famous and peoples' struggle reduced. It is all Swami Shree Krishna's daye/kindness and through the guru he could take care of His devotees and help them to lead peaceful life. Even now the first yield is given it to Lord Shree Krisha Mutt in Udupi. 
One has to eat and relish the taste of this special Mattu Gulla and then he will be able to know that what we say is 100 % true about the taste of this kind of brinjal.
No Onion or Garlic is used in this recipe. Try and enjoy this curry. It suits to all type of dishes.
Let us see the recipe Now :

Ingredients :

To Cook :
Mattu Gulla : 2 
Avarekai : 1 Cup. 250 to 300 grams. 
Methi seeds /Fenugrik seeds : 1/4 Teaspoon
To Add :
Spice Powder : 2 Tablespoons
Tamarind Pulp : 1 Tablespoons
Jaggery : 1 teaspoon
Salt : As required 
Coriander leaves : 2 to 3 Tablespoons
Coconut : 2  to 3 Tablespoons
Ginger : An inch 
Seasoning :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8 Leaves.


Method :

1. Remove the avarekai / Field beans and  wash it.  Pressure cook for 6 to 8 minutes and leave it for cooling.


2. Cut brinjals and put the pieces in a bowl of water for 5 Minutes.
3. Grate coconut, wash and cut curry leaves and coriander leaves. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
4. Wash and clean ginger and remove its outer layer. Wash it again and grate it.
5. Keep cooked averekai pan on the fie. Add cut brinjal and let it cook for 3 to 4 minutes./Till it gets soft. ( Do not over cook ). Add grated ginger.


6. Add little turmeric powder, tamarind pulp and required salt. Mix it well and cook for 2 minutes.
7. Add spice powder and mix it well and cook for another 2 minutes.


8. Keep a pan on the fire and heat. Add a tablespoon of oil, mustard seeds and jeera. Let it fry nicely.
9.  Add a pinch of asafoetida and curry leaves. Add this seasoning to the curry. 
10. Add a teaspoon of jaggery.
11. Mix it well and cook for another 2 minutes.
12. Put off the fire and Shift the curry to a serving dish.
13. Add cut coriander leaves and grated fresh coconut. (One Tablespoon).
14. Mix it well and Shift the ready curry to a serving dish. Top up with coriander gratings. ( Optional)


15. Serve with the main dish of your choice. Yummy curry taste best on almost all the dishes.

Note :

Do not over cook brinjals. Adding capsicum taste better. Adding garlic or onion is optional. Adding coconut grating is optional. Adding more jaggery is optional. Use of coconut oil is optional. 
Time : 30 Minutes.
Serves : 3 to 4.

How to make : Home Made Spice Powder :

Dry roast 1/4 teaspoon of methi, 1/2 teaspoon of urid dal, 2 tablespoons of coriander seeds, 4 to 5 byadagi chilly, 1/2 teaspoon of jeera/cumin seeds, 5 to 6 curry leaves and a pinch of ingh. Add a small piece of cinnamon to it. (1/2 inch). Do not fry cinnamon and 1Tbs  coconut, just add it after you shift the dry roast spices to a bowl. Let it get cool. Dry grind and turn it as powder. 
Note : Dry roast the spices one by one on low flame. 

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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