Showing posts with label fresh fried spices. Show all posts
Showing posts with label fresh fried spices. Show all posts

Friday, February 7, 2020

Udupi Saaru

Udupi food is very famous. People that too Brahmins from Udupi started hotels in different places and made good food for people and people enjoy the good food all over the world. I am proud that I come from Udupi and do have the interest in preparing healthy food. People can learn and enjoy the foodfollowing my blog. Here is such one recipe that which is very famous "UDUPI SAARU".


We do use fresh spices, fry the spices, powder it and then  use it for  one time.  Thats the secret of Our Udupi style. In some places they call it as rasam. Actually in Rasam there won't be any dall. The water is boiled, added tamarind, salt, pepper and jeera. So Saaru is very much different from Rasam.
Udupi Saaru will have toor dal in it. The fried spices like fenugrik seeds, coriander seeds, red byadagi chilly, ingh and jeera /cumin seeds is a must. Some time we do add ripe tomatoes and some time it is with out tomatoes. In temples it is normally with out tomatoes. The Temple saaru taste heavenly.
Let us see the recipe of Saaru Now :

Ingredients :

To Cook :
Toor Dal : 1 Small Cup
Tomato : 1 (big)
To Add :
Tamarind pulp : 2 Tablespoons
Ghee : 1 Teaspoon
Home Made Rasam Powder : 2 to 3 Teaspoons
Salt : As required
Turmeric powder : A pinch
Ingh /Asafoetida : A little
Coriander leaves : 2 to 3 Tablespoons
For Fresh Spices :
Methi Seeds/Fenugrik Seeds : 1/4 Teaspoon
Coriander Seeds : 3 Tablespoon (1Handful)
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : Very little
Curry leaves : 5 to 6

Method :

1. Wash and cook Toor dal.


2. Soak tamarind in hot water and squeeze out the pulp. Keep the pulp aside.


3. Wash and cut coriander leaves,curry leaves, tomato.
4. Keep a pan on the fire and add l tsp of coconut oil.
5. Add methi seeds and fry. Add coriander seeds and fry till they turn golden brown.


6. Add byadagi red chilly and fry. Put off the fire and add jeera and ingh.

7. Add curry leaves and leave it for cooling. Dry grind it once it is cooled.


8. Add toor dal to a big pan and mix the dal well by using a spatula or hand.
9. Add required water, salt, cut tomatoes, turmeric powder. Mix it well and cook for 2 to 3 minutes.


10. Add 3 teaspoons of dry ground fresh spice /rasam powder and mix it nicely. Boil it for 3 to 4 minutes.


11. Shift the rasam to a serving bowl. Add mustard seasoning and cut coriander leaves.


12. Add a teaspoon of ghee and serve with plain rice.

Note :

Toor dal should be cooked into soft texture. It helps to mix dal with water nicely. (Smash the dal nicely before adding water. 2 to 3 cups of water should be added. Rasam should not be water or thick either. Adding ingh helps to add the aroma and good for digesting. Fresh fried rasam powder adds to the taste.
Time : 30 Minutes. 
Serves : 3 to 4 .

Sunday, January 19, 2020

Pumpkin Dal

Pumpkin is filled with loads of healthy properties. It is always better to make use of the natural benefits from vegetables.
Here is  Pumpkin Dal that you can try and enjoy your meal.



Here is a Pumpkin Dal that I have prepared and it is mild, delicious and nice to have with all the main dishes like plain rice, chapatis, rotis, pooris, dosa or idli.
I have used " Pumpkin ", toor dal, green chilly and a little rasam powder. (Freshly done at home).
Let us see some benefits of eating " Pumpkin " in our diet.
Pumpkin is one of the winter squash. They are rich in healthy properties. It is low in calorie and good for weight loss. It is rich in antioxidants and helps to boost our immune system. It helps to protect our eye sight. It is rich in Vitamin A. It protect us from chronic diseases. Pumpkin is rich in Vitamin C, Vitamin E and Potassium. It is good for our skin and rich in fiber.
No Onion or No Garlic is used here in this " Pumpkin Dal ".
It is simple, quick and healthy and suits to all age group.
Let us see the recipe now.

Things Needed :

To Cook :
Toor Dal : 1 Cup
Pumpkin Pieces : 1 Bowl. (Half of 1 small pumpkin).
To Add :
Green chilly : 2
Rasam Powder : 1 Tbs
Grated raw mango : 2 Tbs
Mustard Seasoning : 1 Tbs
Salt : As required
Seasoning :
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Jeera/Cumin seeds
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and remove the outer hard part of pumpkin and cut into small.
2. Wash dal and pressure cook for 5 to 6 minutes. Wash curry leaves and green chilly.


3. Add pumpkin and 1/4 tsp of methi seeds and  cook  for 4 to 5 minutes.
4. Wash and grate mango and add it to cooked dal.


5. Add salt and little turmeric and mix it well. Add slit green chilly.
6. Add rasam powder, mix all the ingredients well and cook for 2 to 3 minutes.


7.  Shift Pumpkin dal to a serving dish and add mustard seasoning.



8. Pumpkin dal is ready to serve.

9. We had it with plain rice and raw mango tambuli.

Note :

Use of pressure cooker to cook dal helps the dal to cook well. Cook Pumpkin separately. Adding methi seeds reduces the cholesterol in food. Home made rasam powder adds to the taste.
Adding more chilly is optional.
Time : 30 Minutes.
Serves : 2 to 3
Home made Rasam Powder :
Dry fry 1/4 tsp of methi seeds, 2 to 3 tbs of coriander seeds, 5 to 6 byadagi chilly, 1/2 ts of jeera. Add little ingh/Asafotida.
Dry grind once it is cooled.  (Only for 1 time use).



Friday, January 10, 2020

Cow Pea & Bottle Gourd Curry

Cow pea / ಅಲಸಂದೆ and bottle gourd Curry is a side dish that goes well with all the main dishes like lunch, chapatis, rotis, idli, dosa, poori or chapati.


Cow pea season is here and lots of fresh cow peas available in market in most of the places.
It is always better to use seasonal pods to get good nutrients from the pods.
I have used cow peas, bottle gourd and carrot. Used some fresh fried spices which is always there in the kitchen store.

Let us see some benefits of eating Cow Peas in our diet.

Cow peas are low in cholesterol, saturated fat and sodium. They are good source of protein. They are rich in Vitamin A, Vitamin C, Vitamin B6, Calcium, iron, magnesium, potassium, copper and manganese. Cow Peas is rich in fiber.
Cow peas is rich in magnesium and it is good for controlling our sugar level. It also take care of metabolism of our body. It helps our digestive system to be healthy. It helps to control our blood pressure and take care of it. Cow peas helps in loosing the extra weight and good for people who suffer from anemia. Eating cow peas is good for our skin health. It is good for our bones.
Let us see the recipe now :
No Onion or No Garlic Curry.
Try and enjoy the taste of Cow Pea & Bottle Gourd Curry.

Things needed : 

To Cook :
Cow Peas : 1 Bowl (250 Gr)
Bottle Gourd : 1/2 (1/2 From medium sized bottle gourd)
Carrot : 1
To Fry :
Urid dal : 1 Tablespoon.
Red Byadagi chilly : 5 to 6
Ingh /Asafoetida : A little
Pepper Pods : 5 to 6
Curry Leaves : 6 to 8
Coconut : 1 Small cup
Coconut Oil : 1 Tsp
To Grind :
Tamarind : Small marble size
Fried and cooled mixture.
To add :
Coriander leaves
Salt : As required
Seasoning : Mustard seeds 1/2 teaspoon, ingh : a pinch, Curry leaves : 5 to 6 with coconut oil.


Method :

1. Remove the pods from Cow Peas and wash it nicely.


2. Wash and remove the outer layer of bottle gourd and carrot. Cut them in to small pieces.

3. Pressure cook cow pea, bottle gourd and carrots with required water for 5 to 6 minutes. Put off the fire and let it cool.

4. Keep a pan on the fire and heat. Add a ts of coconut oil.
5. Put urid dal and fry till they turn slightly golden brown. Add byadagi chilly, pepper pods and fry.
6. Add ingh and curry leaves. Mix it well and put off the fire. Add coconut. Let it cool.


7. Grind fried ingredients with tamarind and required water.
8. Grind into fine paste.

9. Keep cooked vegetables on fire. Add salt and little turmeric powder. Mix it and boil for a minute.


10. Add ground coconut mixture to the boiling vegetables and mix it nicely. Add water if required.
11. Let it cook for 2 to 3 minutes. Stir in between so that it does not get burnt.


12. Shift the Cow Pea & Bottle Gourd Curry to a serving dish.


13. Add mustard seasoning done in coconut oil.


14. Serve for lunch or with any main dish of your choice.




Note :

Do not over cook the vegetables. Adding more chilly is optional. Use of coconut oil is optional.
Use of coconut more or less is optional. Do not boil more after you add ground coconut mixture.  2 to 3 minutes is more than enough.
Time : 30 Minutes.
Serves : 3 to 4. 


Friday, February 8, 2019

Cow Peas - Kempu Harive Curry

Black Eyed bean /Cow peas - Kempu Harive /Amaranth leaves Curry is a side dish. It is one of the healthy curry that goes well with all most all the main dishes.


I have used Black Eyed beans, moong dal, Kempu Harive / Amaranth Leaves and fried spices with coconut.
This curry is prepared in traditional way and in UDUPI STYLE
No Onion or Garlic is used in this Cow Peas - Kempu Harive Curry.
Let us see the recipe Now :

Things Needed :

To Cook : 
Kempu Harive leaves / Amaranth Leaves : 1 Bundle
Cow peas /Black Eyed Beans : 1 Cup
Moong dal : 1/4 Cup

Spices to Fry :
Methi Seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Byadagi chilly : 5 to 6
Curry leaves : 5 to 6
Ingh : A little


To Grind :
Coconut : 1 Cup
Fresh fried spices
Tamarind : A little

To Add : 
Salt : Required
Mustard and red chilly Seasoning with coconut oil
Coriander leaves : 2 Tablespoons




Method :

1.Wash and soak cow peas /black eyed bean over night.
2. Clean and wash Harive soppu /Amaranth leaves and cut into small pieces.
3. Wash moong dal and pressure cook amaranth leaves, moong dal and cow peas with required water.


4. Keep a pan and put little oil and heat. Add methi seeds and urid dal. Fry till they turn golden brown.
5. Add coriander seeds and red byadagi chilly. Fry for 20 seconds. Add jeera, curry leaves and ingh.
6. Mix it well and put off the fire.

7. Grate coconut and grind it with little tamarind ( small marble size ) and fried spices. Use required water.

8. Keep a pan and add cooked leaves, cow peas and moong dal. Add salt and little turmeric powder.
9. Let it boil for 2 minutes. Add ground spice mixture and mix it well. Let it boil for 2 to 3 minutes.


10. Shift the Curry to a serving bowl and add mustard seeds seasoning with red chilly.
11. Add cut coriander leaves and mix the curry well.


12. Serve with the main dish you have prepared.

Note :

You can cook cow peas without soaking. Taste differ. Adding any shop bought spice is optional. Adding more /less chilly is optional. Adding toor dal instead of moong is optional. Moong dal is healthy to use. Consistency of the curry is optional. ( Thick /liquid ).
Time : 30 Minutes
Serves : 3 to 4.

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author
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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