Tuesday, August 31, 2021

Healthy Urid Kadubu/ Traditional food from Udupi - Udyavara

Urid / Uddina Kadubu is one of the traditional from Udyavara Doddamma's House.
Its healthy Kadubu which can be prepared easily for breakfast.

Urid dal is rich in protein and is good for all age group. Traditionally its prepared on Nagara Panchami. On that day seasoning food, make dosa, or chapatis, No fries of any food. It is concerned and followed as that all the above doings will harm Naga. Snake God since he has a soft skin. It might burn and he might get the feeling of burning on his body. 
So only steaming or cooking with water and curries miss seasoning. Or else they do prepare seasoning in the previous day and keep it ready for that day.
Any how these Urid Kadubu is tasty, healthy and easily prepared.

These Kadubu can be prepared for Upavas/ fasting days also since there is no rice in it.
I used Aralu/ Puffed Paddy instead of Rice. 

Its an easy recipe that I have used Urid dal, puffed paddy/Aralu, green chilly, ginger, salt, curry leaves and coriander leaves. 
Let us see some benefits of eating Urid /Urid dal in our diet. 
Urid dal provides good energy. It is full of fiber and good for easy digestion. It is also good for people who suffer from constipation and piles. It is good for who are weak and anemia. It has a rich source of iron and good for red blood cell production.
Urid is rich in minerals like magnesium, potasium, iron, phosphorus and calcium. It is good for strong and healthy bones. It helps in preventing bone related problems.
Urid dal helps in controlling and maintain diabetes. Urid dal is rich in vitamins and minerals and helps to boost metabolism. It is also good for our skin health

Let us see the recipe Now :
All you need is a few banana leaves cut into small, urid dal, green chilly, Puffed Paddy/Aralu, ginger, coconut pieces, salt, curry leaves and green chilly.

Things needed :
Urid Dal : 2 Cups 
Aralu : 1 to 1 1/2 Cup
Green chilly : 1 or 2 
Curry leaves : Handful
Coriander leaves : Handful
Ginger : An inch or little more
Salt : As required.
Banana Leaves : 8 to 10 Pieces 
Little oil or ghee to apply on leaves. (optional).

Method : 
1. Wash and soak 2 cups of urid dal over night or 5 to 6 hours.
2. Wash green chilly, curry leaves and coriander leaves.
3. Remove the paddy husk on Puffed Paddy and keep it aside.
4. Remove the outer layer of ginger and wash it again and grate it.
5. Grate or cut coconut pieces about 2 to 3 tbs.
6. Cut banana leaves in to 6 to 8 pieces, wash it and apply little ghee. It helps in taking out the Kadubu once it is cooked. 
7. Drain all the water from soaked Urid dal and grind it with required water. 
8. It should be smooth paste. Add curry leaves, coriander leaves and green chilly and churn once or twice. (Grind it in to small pieces).
9. Take out the batter to a big bowl.
10. Add salt and Puffed Paddy mix it well. The batter is ready now.
11. Keep a idli cooker/ pressure cooker and put some water in it. 
12. Place a plate inside.
13. Keep the banana leaves and put a ladle of Urid - Puffed paddy mixed batter and fold the leaves one by one and arrange it.
14. Place these Kadubu in Idli cooker or pressure cooker and close the lid. Cook for 15 minutes.
15. Take out the cover and take out the Urid Kadubus and serve with choice of your side dish. We had it with Ghee and Coconut Chutney. Fresh coconut oil is optional instead of ghee.
Note : 
Do not grind the batter into thin. It should be thick batter. Close the leaves for both sides and fold it well.
You can cut coriander leaves, curry leaves, green chilly into small instead of grinding at last.  Do not grind completely. 

8 to 10 Urid Kadubu can be made.
Time : For soaking 6 to 8 hours.
Grinding : 5 to 10 minutes.
Cooking : 15 minutes.
Preparation : 10 Minutes.

Wednesday, July 28, 2021

ಆರೋಗ್ಯಕರ ಹಾಗು ರುಚಿಕರವಾದ ತರಕಾರಿ ಅವಿಯಲ್ ಮಾಡಿನೋಡಿ./Vegetable Aviyal

Avial is one of the traditional curry done during the festivals or feast. 
Lots of vegetables are used and it is delicious to have. 
I have used carrots, bottle gourd, potatoes and chayote squash.

Things Used :
To Cook :
Bottle Gourd : 1 Bowl (Half bottle gourd of medium sized)
Chayote Squash : 1
Carrot : 1 Big ( or 2 small size).
Potatoes : 2

Go Grind :
Coconut : Fresh grated : 1 Cup
Green chilly : 2 
Ginger : 1 inch
Jeera : 1/2 Teaspoon
Mango Tokku : Mango Raw chutney  or Tamarind Pulp :: 1 Tbs

To Add :
Salt : As required 
Seasoning done in Ghee : 

For Seasoning :
Ghee : 1 Tbs
Mustard Seeds : 1/2 Tsp
Curry Leaves : 4 to 5 .
Method :
1.Wash and remove the outer layer of  bottle gourd, chayote sqush, potatoes  and scrape out the outer layer of carrots.
2. Cut vegetables into small and cook till they turn soft.
3. Grate coconut and grind it with green chilly, ginger, jeera/ cumin seeds and mango tokku.
4. Keep a pan on the fire and put cooked vegetables, required salt and pinch of turmeric.
5.Boil for 2 to 3 minutes and add ground coconut mixture, mix it well and cook.
6. Stir in between and cook for 3 to 4 minutes.
7. Shift it to a serving dish and add seasoning done in ghee. 
8. Keep a small pan on the fire and heat. Add a tbs of ghee and 1/2 tsp of jeera. 
9. Add 4 to 5 curry leaves and put this seasoning to AVIAL.

Note :
Cook Vegetables till soft. (Do not over cook).
Adding more coconut is optional.
Do not add more jeera.
Do not add any sugar or jaggery.
You can add curd instead of mango tokku. 

Time : 30 Minutes.
Serves : 4.

ರುಚಿ ರುಚಿಯಾದ, ಉಪ್ಪಿಟ್ಟಿನಿಂದ ಕಟ್ಲೆಟ್ ಮಾಡಿರುವಿರಾ? ಮಾಡಿ ನೋಡಿ.. ಉಪ್ಪಿಟ್ ಕಟ್ಲೆಟ್ / Easy and Yummy Uppittu Cutlet

Cutlets are yummy chats that can be enjoyed with cup of coffee or chai.  Here is such an easy recipe that every one can easily prepare Cutl...


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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