Showing posts with label curd curry. Show all posts
Showing posts with label curd curry. Show all posts

Tuesday, March 17, 2020

Pumpkin Mosaru Bajji

Mosaru bajji is a type of curry prepared using Curd or butter milk. Here I have prepared Mosaru bajji using pumpkin. It is an easy recipe and not much of preparation is needed. Try and enjoy.


I have used cooked pumpkin pieces, curd, seasoned with mustard seeds, ingh, green chilly and curry leaves.

Let us see some benefits of eating PUMPKIN in our diet.

Pumpkin is a type of winter squash, is filled with vitamins and minerals.
It is rich in antioxidant properties and helps to strengthen our immunity in our body. It is good for our eye health.It is low in calorie and good for people who are in diet. It is good for our heart health. It is rich in Vitamin A, Vitamin C, Vitamin B6 and Vitamin E. It is full of fiber and good for people who suffer from constipation.Pumpkin is filled with minerals like potassium, iron, copper and manganese. It is also rich in protein and good for our skin health.
NO ONION or NO GARLIC DISH.
Good to prepare during festival, feast, fasting or family get together.
Let us see the recipe now :


Things Needed :

Cooked Pumpkin pieces : 1 Bowl
Curd /Yogurt : 1 Cup
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Green chilly : 2
Curry Leaves : 5 to 6

Method :

1. Wash and peel off the hard layer of the pumpkin and cut into pieces.


2. Cook and keep it aside. Let it cool. Wash and cut green chilly. Cut in to small pieces.
3. Now smash cooked pumpkin pieces nicely.
4. Add salt and a cup of curd.


5. Mix it well and shift it to a serving dish.


6. Add seasoning done in coconut oil, using mustard seeds, jeera/cumin seeds,  cut green chilly, ingh and curry leaves.



7. Mix it and serve as one of the side dish.

Note :

Pumpkin cooks quickly so no need to use the pressure cooker. (Optional).
Use of red chilly instead of green chilly is optional.
Use of any cooking oil is optional.
Use of savoury curd makes Mosaru bajji tastier.
Time : 10 minutes. (Pumpkin pieces should be cooked already).
Serves : 2 to 3 . 

Thursday, September 19, 2019

Mangalore Southekai Majjige Huli/Curd Curry

Mangalore Southekai/Mangalore cucumber/Sambar Southekai is one of the healthy cucumber that we can use it in our curries, dosas, idli and chutney etc. Here I have prepared Majjige Huli/ Curd Curry.

This particular southe Kai is from our pot garden, which has grown so nicely and I am happy to write about the dish from Southekai that I have prepared traditionally. Majjige huli/Moru kolambu/Curd Curry.
Majjige Huli is one of the famous dish from South Canara. Majjige means butter milk and Huli is curry. This dish used to be prepared from my doddamma in ooru Udyavara. Udyavara means a loving place to me. I have so many childhood memories in my Doddamma house.
I stayed with doddamma /Amma's elder sister, when I was 1 1/2 years old. She used to take me where ever she goes. Holding her hands I learnt to walk properly. She was the guide, mentor, mother and a god mother. Southe Kai / Cucumber always makes me to turn back and just think the time I spent there and memories starts to unfold and peeps into the mind. My doddamma and doddappa used to grow lots of vegetables in their land. There were enough Southekai stored for the rainy days. There were no vegetables available during the rainy days. The rains used to pour continuously and no chance of growing any thing except the grass. That too not in two to three months like May, june july even in August it was very very difficult to go out. So the home grown Southekai, Pumpkins, Ash gourd were used in the rainy days. Those were the days, bundle of joy, just beautiful yesterdays.
Now coming back to Majjige huli which is done with Mangalore Southekai is a traditional curd curry.
It is mild, yummy and healthy.
No Onion or No Garlic is used in this Southekai.
I am very happy to note that this Southekai is from Our home garden.


Let us see the recipe now : 

Things Needed :

To Cook :
Southekai /Mangalore Cucumber : 1 (Medium sized)
To Grind :
Fresh Coconut : 1 Cup /6 to 8 Tbs full
Soaked Moong dal : 1/2 Teaspoon
To Add :
Ground coconut mixture
Green chilly : 2
Curd : 1 Cup
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Methi seeds : 3 to 4
Curry Leaves : 5 to 6
Jeera/Cumin Seeds : 1/2 Teaspoon
Majjige Menasu/Sandige Menasu : 2

Method :

1. Wash and peel off the skin of Southekai/Mangalore Cucumber  and cut into pieces. Soak in plain water for 5 minutes. It removes the bitter taste if any.

2. Cook with required water till it is soft.


3. Soak 1/2 tsp of moong dal for 5 minutes.
4. Grate coconut and grind it with soaked moong dal. Use required water to grind.


5. Remove it from the mixi jar to a bowl and keep it aside.


6. Now keep a pan and add cooked southekai, required salt and little water. Let it boil.
7. Add ground mixture and mix it well. Let it boil nicely. Add 2 slit green chilly to it.


8. Cook for 2 to 3 minutes and shift the curry to another bowl.


9. Let it cool a bit. Add curd and mix it.


10. Season 3 to 4 methi seeds, 2 Sandige Menasu and jeera. Let Sandige menasu fry nicely in oil.
11. Add curry leaves and put this seasoning to curd curry.

12. Serve as one of the side dish for lunch or dinner. It is nice to eat with chapatis, poori, dosa and idli.

Note :

Southekai pieces should be cooked well to relish them. Do not add curd while the curry is piping  hot. Curd gets curdle. Adding Sandige menasu is optional. You can add red byadagi chilly instead of Sandige Menasu. Sandige menasu adds to the taste. Adding soaked moong dal helps the curry to intact. Adding curd while the curry is boiling makes the curry watery. It separates the gravy and the vegetable.
Time : 30 Minutes
Serves : 4 to 5 

Sandige Menasu/ Sun dried green chilly. :

Wash and slit green chilly and fill roasted methi powder and little salt.
Prepare butter milk and add little salt. Soak the slit green chilly over night in this butter milk and sun dry . Repeat soaking the dried chilly again in the same butter milk. (Over night). Morning remove the chilly and dry it in Sun. It should be done repeatedly at least 4 to 5 days. Then dry it continuously for 4 to 5 days. Store it in a airtight box or bottle. You can use it as Sandige/papad type for curd rice or while eating curd and rice. You can also season this for any curd curry, Avials even raw pachidis. prepared during the sunny days.

Wednesday, August 21, 2019

Ondelaga / Timare Tambuli

Ondelaga /Timare as we Udupians call it is one of the herb family plant. It is filled with loads of medicinal values. I have been preparing this tambuli for so many years and I think missed out publishing it here.



Ondelagav / Gotu Kola is called as Centella  Asiatica.
ತಿಮರೆ /ಒಂದೆಲಗ or Gotu Kola is called as Bramha Manduki in Hindi, we call it as Ondelaga or Timire, (Kannada Language), in Malayalam it is called as Kodangal / Muyalcheyi, Marathi - Karinga  /Karivana. In Tamil Vallarai and in Telugu - Saraswataku / Brahmi. In Urdu it is known as Brahmi Buti.
This is not a Brahmi leaf, but still people call it as Brahmi since it is full of medicinal herb. Even in other countries like, India, Malaysia, China, Africa,  Shri Lanka, Vietnam and other Asian Countries. It is one of the ancient medicinal herb used to cure some of the diseases.
Gotu Kola is used for preventing hair loss, it also heals the wounds fast. It is good for skin care and soothe nervous disorders. It helps to in respiratory issues. It is filled with antioxidant properties and helps in many ways. (Removal of scars). It helps to reduce the wrinkles. It relieves the Psoriasis symptoms. It has anti- inflammatory properties and it fight bacterial infections. It helps in reducing the swelling and pains caused by inflammation. It helps in preventing Nervous Disorders. It helps in reducing the stress. It boost memory power. It helps to detoxify the body and regulates the blood pressure.
Please Note :
Pregnant women and people who are suffering from stomach upset please do not use the leaf.
Let us see the recipe Now :
This Tambuli is from Udupi and Dakshina Kannada style.
We normally do not fry or roast this leaf since all the good medicinal value is said to be disappeared once you fry/dry roast it.
Tambuli is a curd curry, actually it is done with butter milk after churning the butter. Butter Milk is naturally good for health since there is no fat in it.
Ondelaga Tambuli is heavenly to have at the beginning of the lunch. Tambuli is normally not prepared in the night, since the savoury taste causes the bad dream at night.
Let us see the recipe Now :
No Garlic or Onion is used here. This is one of the traditional dish of Brahmins/ Pure vegetarians. 

Things Needed : 

Ondelaga/Timire /Gotu Kola : 1 Handful
Fresh Grated Coconut : 2 Tablespoons
Curd /Butter Milk : 1 Cup
To Fry :
Ghee : 1/2 Tsp
Jeera : 1/2 Tsp
Pepper Pods : 1/2 Tsp
1 Green/Red Chilly
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 (Optional).

To Season :
Ghee : 1/2 Tsp
Jeera /Cumin seeds : 1/2 Tsp
Ingh / Asafoetida : A little
Curry leaves : 4 to 5
Salt : As required

Method :

1. Wash and clean Ondelaga Leaves. Cut the leaves and keep it for using it.


2. Grate coconut and keep it aside.


3. Keep a pan on the fire and heat. Add ghee, jeera, 5 to 6 pepper pods and fry nicely.
4. Add ingh and curry leaves. Put off the fire and put ondelaga leaves, grated coconut and mix it nicely.

5. Grind it with required salt and very little water. Shift the ready ground tambuli to a serving dish.

6. A cup of curd and mix the tambuli nicely.

7. Add jeera seasoning fried in ghee.


8. Serve with plain rice.

Note :

Do not use the curd to grind tambuli. It should be either with water or butter milk. Use of curd is better to have good taste. Adding chilly while frying is optional. Tambuli should be mild spicy. Do not add more chilly.
Time : 15 Minutes
Serves : 2 to 3 

Sunday, August 4, 2019

Cucumber - Green chilly Sasive

Cucumber - Green chilly Sasive/mustard curd curry is one of the side dish we relish in the beginning of the lunch. It is served /eaten first and then other side dishes arrive /served one by one.


In Kannada /Karnatka State Language, Sasive means Mustard seeds. Use of mustard seeds label the curry as Sasive. 
Curd gives coolness to our body and at the same time mustard used in the curd curry helps in taking care and protect us from catching cold.
I have used small cucumber, green chilly, fresh grated coconut, pepper pods, mustard and very little jeera/cumin seeds.
We Udupians do not add jeera or pepper to this Sasive. Its only cucumber, red or green chilly, coconut and little ingh. But the taste of Bangaloreans change a little. They do add little jeera and pepper. It might be because of the weather here. Jeera and peeper not only adds to the taste they do have medicinal value of their own. They try to avoid getting cold and helps in digestion.
Eating pepper in our daily life helps to avoid gas in the food and protect us from getting alzemere disease.
Cucumber Sasive is prepared even in some festivals and feast.

No onion or No Garlic is used here in this recipe.

Let us see the recipe Now :

Ingredients :

Small variety Cucumber : 2
Coconut : 1/2 Cup / 2 to 3 Tbs
Green chilly : 1
Pepper Pods :  5 to 6
Mustard seeds : 1/2 Tsp
Jeera : 1/4 Tsp
Ingh : A little
Salt : As required
Curd : 1 Cup
For Seasoning :
Coconut Oil /Any cooking oil : 1 Tsp
Mustard seeds : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 5 to 6 leaves

Method :

1. Wash nicely and cut cucumber into small pieces.
2. Grate fresh coconut and keep it aside.
3. Wash green chilly and curry leaves and keep it aside.
4. Now grind grated coconut, cut cucumber, green chilly, pepper pods, mustard seeds, jeera and little ingh with required water. Shift the ground mixture to a bowl.


5. Add salt and curd to the mixture and mix it well.

6. Add mustard seasoning with coconut oil, ingh and curry leaves.


7. Cucumber - Green chilly Sasive is ready to serve. Serve as one of the side dish for lunch. It goes well with plain rice. Eating this cucumber sasive helps to digest your food easily.


8. Serve as a dip to fried dishes. Serve as one of the side dish to chapati, poori palav and other masala rice dishes.

Note :

Do not make Sasive very watery. It does not taste well. Use minimum water while grinding. Cucumber provides water to grind. Adding any cooking oil to season is optional. Do not add much spice. It should be mild.
Time : 10 Minutes.
Serves : 2 to 3. 

Monday, June 10, 2019

Southekai /Cucumber Curd Curry

Cucumber Curd Curry / Southekai Sasive is one of the traditional dish of South Canara and Malenadu region. Cucumber Curd Curry is very easy to prepare and cucumber helps to cool our body.


Cucumber is available most of the days in a year.
When you are in a hurry or tired you can prepare this curry and enjoy your meal. It is easy, quick and simple. All you need is cucumber, mustard and curd. It fits to all age group and helps to take care of your whole body.
I have used Small thin cucumber, mustard seeds and curd. To add spice I used 2 green chillies.
Some feel eating cucumber might cause cold to their body, so the mustard seeds act as avoiding cold. it helps to subside the cold and take care.
Let us see some benefits of eating Cucumber in our diet.
Cucumber is rich water content vegetable. They do have nutrients like vitamin A, vitamin C and folic acid. They are rich in magnesium, iron, sodium,  potassium B -Vitamins and Vitamin B 6. Cucumber is rich in fiber and helps in easy digestion. It is very good source for people who suffer with constipation. They are good for skin health. They do helps to control and lower the blood sugar in our body. They helps to control Blood pressure in our body. It is rich in antioxidants.
As I said it is easy, simple, yummy and quick.
Let us see the recipe :

Things Needed :

Small, thin Cucumbers : 2
Coconut : Fresh : 3 Tablespoons
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Salt : As required
Curd : 1/2 Cup
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 4 to 5

Method :

1 Wash cucumber nicely and cut into pieces.
2. Grate coconut.
3. Wash green chilly and curry leaves . Cut green chilly into 2 to 3 pieces.
4. Now Grind coconut, cut cucumber, mustard seeds and green chilly together.
5. Add curd, salt and churn for 2 minutes. Remove it from the mixi jar to a serving dish.
6. Prepare coconut oil seasoning with mustard seeds, ingh and curry leaves.
7. Add this seasoning to Cucumber Sasive and serve.

Note : 

Shop bought cucumber should be washed nicely before you use it.
Do not peel off its skin. The peels are  more nutrients.
Do not use onions or garlic. The original taste vanishes.
You can use less chilly if you do not eat spicy curry.
Time : 10 Minutes.
Serves : 3 to 4.

Mattina Gulla - Mango Curry

Mattina Gulla is a brinjal which is specially grown in place called Mattu near Udupi/Karnataka. The brinjal /Mattina gulla has a special ta...

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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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