Showing posts with label south Indian Curry. Show all posts
Showing posts with label south Indian Curry. Show all posts

Sunday, September 28, 2014

Mangalore Cucumber Sambar/Bannada Sauthekayi Huli

Oh Mind, Relax please!!! Stop Setting Yourself On Fire..Put an end to all the waves which Rises in you and Stop Chasing the Aimless Thoughts which Wanders like a Dog around you..

Where does the stress come from? Does it come from our boss, kids, traffic jams, bad relationships? The answer is 'No'....It doesn't come from any of these, it comes only from our thoughts about these circumstances...We are what our Thoughts have made us, they can make us feel Pleased and Pained and can Create Hell and Heaven Inside Us....

What exactly these thoughts are? These are some thing which shapes us, which follows us like a shadow and some times even haunts us like a freaking ghost...Most of the time we try to identify our self with these flickering thoughts,We Erratically take actions based on our Herky-Jerky Thoughts

One realization  which startled me is that we are the creator of these thoughts...we have the remote to choose and play the good thoughts on our mind...Hence the happiness depends on the quality of our it is time to take care of what we think remember words are secondary,Thoughts Travel Far....Lets guard them, nourish them and  produce the most beautiful thoughts......

Keeping the train of good thoughts flowing Today I prepared  My Most Favorite Recipe..Mangalore Cucumber Sambar(Mangaluru sauthekayi huli)

Mangalore Cucumber Sambar( Bannada Sauthekayi Huli)

Its a very Traditional recipe which is quite  popular in south canara,,its a must recipe in all the occasions...Big chunks of cucumber accompanied with aromatic spices and a bit of tamarind makes a perfect combo with  steaming hot white rice or boiled rice .

1)2 Tbsp  toor/channa dal
2)1 Tbsp  urad dal
3)2 tsp white rice
4)2 to 3Tbsp coriander seeds
5)1 Tbsp cumin seeds
6) pinch of hing and asafoetida
7)1/2 cup freshly grated coconut
8)4to 5 dry red chillies
9)3 Tbsp tamarind pulp
10)1 to 2 tsp vegetable oil(preferably coconut oil)
11)salt as per the taste
12)2 Tbsp jaggery
13)1 cup diced cucumber(skin can be retained if desired)
14)Curry leaves

1)Roast all the ingredient except coconut  and tamarind using little oil.
2)Blend all the ingredients using coconut, tamarind extract and little water into a fine paste.
3)Slightly cook the diced cucumber, until it turns into translucent (do not over cook) using little water,add a pinch of turmeric while boiling.
4)Mix the blended masala and cucumber and bring to a boil
5)Add salt, jaggery,hing and curry leaves and boil for 2 to 5 minutes
6)Tadka can be given if desired

Mangalore Cucumber Sambar/Mangaluru sauthekayi huli  is ready ,relish it with steaming hot rice.

Saturday, June 9, 2012

Sauthekayi Palya

Mangaloreans Went on For a Junket when The Most Prerequisite Monsoon Arrived and the Rains have started lashing the Coastal Districts, which almost got Baked when the Mercury Soared....We Heaved a sigh of Relief as the Rainy Season is a season of Joy.....

Gazing through my Window hoping to catch a Glimpse of this Easy-Breezy Weather I Concentrated on my Today's Recipe... 

Cucumber Stir Fry

Mangalore Cucumber, Field Marrow or  Madras Cucumber is a Very tasty Vegetable Which is Present in almost all the Traditional Mangalorean Curries...
Cucumber Stir Fry is probably One of The Simplest recipe I have ever attempted in my kitchen..Like The saying 'Simple Things are Sometimes the Best'.......
                          Cucumber Stir Fry( sauthekayi Palya)

1)1 Medium Sized Field Marrow(MangaloreCucumber,Madras Cucumber) diced into small cubes
2)2 Tbsp Vegetable Oil Preferably Coconut Oil
3)4 to 5 Green Chilies slit into half
4)1 tsp Mustard seeds
5)1 tsp Turmeric powder/Haldi
6)Curry leaves
7)Salt as per the taste
8)2 tsp Sugar(optional)
9)1 tsp Urad dal
10)2 Tbsp  grated coconut(Optional)

1) Take a big Wok and  add the vegetable oil and wait until it turns warm
2)Add Mustard Seeds,after the spluttering stops add urad dal,green chilies,curry leaves and fry for few seconds
3)Add diced cucumber ,turmeric powder,sugar,salt,sprinkle some water and cover the lid
4)Turn of the heat when all the water is evaporated and  cucumber becomes tender..

Add Grated coconut and serve Hot with white Rice and ghee or Coconut oil on top....

Friday, February 10, 2012

Onion Chutney

Once there was an Affray between  some of the Spices and the Vegetables as  who Effectually rules the Kitchen Kingdom and also Efficient in creating  Signature Recipes..
All the spices said we are In-Charge of giving the Finest Aroma to the recipes,hence we should be Openly Avowed as a Winner..
All the Vegetables said we are Faithful in Delivering the Essential Vitamins and Nutrients to the Body and also Accountable for creating the Perfect Texture and the Consistency,hence we should be stated as a Victory Ingredient.

After watching this Argumentation,I requested all the Ingredients to take part in my Cooking Venture where the Companionship of the all the Ingredients Yields the Master Piece Recipe.....

My Today's recipe is one such Master Piece  Recipe created by  My Mother which when Savored  Infuses the Perfect Flavor and the Taste....

Onion Chutney 
This is one among the favorite South Indian Chutney's which goes well with almost anything starting from the white rice to the Dosas ,Idly,chapathi's and also with the Bread as a spread...... 

1)1 big sized onion chopped
2)5 to 6 Dry Red Chillies
3)3 Tbsp Vegetable oil
3)1 tsp Mustard seeds
4)1 cup grated coconut
5)Half lemon sized tamarind soaked in water
7)3 Tbsp coriander seeds
8)2 tsp Cumin Seeds
9)Pinch of Asafoetida/ Hing
10)Salt as per the taste
11)Few strands of Curry leaves for garnishing

1)Blend coconut,coriander seeds,cumin seeds,red chillies,tamarind along with water,jaggery,half the amount of  onion chopped ,salt and water into a coarse paste.
2)Add the remaining chopped onion to this and give it a nice mix(This helps in giving the nice crunchiness to the chutney)
3)Take vegetable oil in a small kadai,add mustard seeds and curry leaves. After the spluttering stops add this tadka to the blended mixture...

 Onion Chutney is ready,enjoy with hot white rice along with some Ghee

Wednesday, November 10, 2010

Ridge Gourd coconut Curry / Hirekai Sihi

On  days like this when  the mind is Overwhelmed with the Diwali Blues and the sky is darkened with the clouds and desperately waiting to pour the rain down.Such a foresight  forced me to start my day on a sluggish note.

Suddenly  a  thought of entering the Kitchen lit up my spirits to some extend.Though I was Famished my mind was yearning for a new recipe.  On that Cozy note I tried this simple recipe the result of which has not only  brightened my day but also declared this as one of the Vitally Important Recipe on a Dispirited Day..

Ridge Gourd coconut curry is a simple south Indian curry which can be prepared on a shorter notice with some scant ingredients.

1)1 cup diced  tender Ridge gourd.
2)1 cup freshly grated coconut
3)2 to 3 green chillies split into half
4)salt as per the taste
5) Pinch  of Hing/asofoetida
6)2 Tbsp Jaggery or Brown sugar

For Tadka:
1)2 tsp coconut oil/vegetable oil
2)1 tsp mustard seeds
3)2 dry red chillies(split into pieces)
4)Few curry leaves

1)Pressure  cook the tender ridge gourd cubes by adding little water and a tsp of oil( 2 to 3 whistles) 
2)Make a fine paste of freshly grated coconut,green chillies by adding little water(the paste has to be real fine)
3)Get this grounded coconut mixture to a boil,add pressure cooked Ridge Gourd(make sure it is not over cooked)
4)Add salt, pinch of hing,jaggery according to the taste.
5)Take a tsp of oil in small kadai,add the mustard seeds,split dry red chillies and a pinch of hing..After the spluttering stops add curry leaves and cut the flame.
6)Add this tadka to the ridge gourd curry.

Ridge Gourd  coconut  Curry is ready,serve hot with white rice or as a side dish for chapathi's and roti's 

1)The same curry can be prepared using Snake Gourd.
2)Freshly grated coconut can be replaced with a fresh coconut milk.

Thursday, September 30, 2010

Pumpkin Coconut curry

What's more Comforting and Gratifying than sipping your favorite Masala Chai with the News paper on the side?
 Today's My first cup of Tea seemed more tastier and soothing than the rest coz my dear Hubby seemed more relaxed and I was not rushing to the Kitchen to Break Our fast.Suddenly My attention was garbed by a column in a news paper where they posted an Italian Recipe....Apart from the recipe what's more striking to me was the Ingredients,it seemed as if some one had stolen all the ingredients from my pantry and came up with an  Wholly new recipe..The reason why I was so Astonished was, the same Ingredients have put an  entirely New spin on the Dish.....Kitchen is truly a Magical Place where each Individual comes up with altogether a new recipe with almost the same Ingredients....

Now coming to my Recipe of the day,my today's pick is Pumpkin Coconut Curry.Hailing straight from the kerala the curry Doubtlessly pleases the palate.The Coconut Milk used in this curry not only Sweetens and Thickens but also makes it Richer and Tastier. 

1)1 Cup thick coconut milk
2)Pumpkin Diced into cubes(Bhoodh Kumbala kai)
3)4to 5 green chillies(split into half)
4)salt as per the taste
5)Pinch of Hing
6)1 cup water
7)Curry leaves

Tadka Ingredients:
1)2 tsp coconut oil/ vegetable oil
2)1 tsp mustard seeds
3)2 to3 red chillies(split into pieces)
4)curry leaves

1)Cook diced pumpkin and split green chillies by adding little water on a medium flame for about 5 to 10 minutes
2)When the vegetables are cooked halfway add thick coconut milk,curry leaves,Hing and salt according to the taste.
3)When it gets to a boil cut the flame to off.
4)Take coconut oil in a small kadai,add mustard seeds.
5)After the spluttering stops add split red chillies,curry leaves and switch off the flame.
6)Add this tadka to the pumpkin coconut curry.

    Serve hot Curry with white rice or chapatis/Phulkas

1)Store brought coconut milk works well.In order to prepare fresh coconut milk blend freshly grated coconut by adding little hot water in to a fine paste.
squeeze out the thick milk(by discarding the blended coconut) from the blended paste and repeat this procedure at least once to get a thick sweet coconut milk.
2)The consistency of the curry should be thick so that it can be served as a side to chapatis and pooris.
3)Any favorite Legume can be added to the curry.(make sure the legume is pressure cooked before adding to the curry)

Thursday, July 8, 2010

Bottle Gourd Sabji

Foot Ball Fever is Engulfing most of us these days and my dear Hubby is no exception to this.His excitement Countdown is ticking pretty high for the final match.I rather not deny that I too love all the actions and the thrill which this game offers..

During this entire Foot Ball gala I completely forgot about the Dinner the other night.I rushed towards the kitchen and to my surprise I found Bottle gourd and Coconut staring at each other... Taking regular glimpses at the match I prepared this Bottle Gourd Sabji using Basic Ingredients..

After having this tasty delight I can proudly declare that we both enjoy Foot Ball more than anything..

1)2 cups bottle gourd diced  along with the skin(desired shape)
2)1 cup freshly grated coconut
3)2 tsp mustard seeds
4)5 to 6 dry red chillies
5)1 tsp haldi/turmeric
6)Pinch of Hing/Asafoetida
7)curry leaves
8)2 Tbsp oil
9)1/2 lemon sized tamarind soaked in Luke warm water(or microwave for 30 sec)
10)Salt and Jaggery(brown sugar) for the taste

1)Blend all the ingredients(coconut,haldi,hing, 1 tsp mustard seeds,dry red chillies,tamarind,jaggery)in to a fine paste by adding little water.
2)Take oil in a kadai,add mustard seeds,2 to 3 dry red  chilly pieces.
3)After the spluttering stops add hing,curry leaves and the freshly prepared masala,fry until the raw smell from the masala vanishes.
4)Add diced bottle gourd,little water and cover the lid until the bottle gourd cooks.
5)When it is almost done add salt(check the seasoning) and switch off the flame..
6)Serve hot with phulkas or  with roti's.

Bottle Gourd Sabji is ready to serve(Sorekayi Kayi-sasive Palya)

Wednesday, May 19, 2010

Onion Sambar(Ideal Choice for Idli and Dosa)

Idli's are more Scrumptious and  Adorable if paired with a Flattery Vegetable Sambar...
Sambar is one of the most loved dishes of south Indian Cuisine..It accompanies with almost anything...Every South Indian house holds a secret and a traditional recipe..

My Mom makes the best and most delicious sambar's  which I could ever think of..Addition of new vegetables and new masala creates a gate-way for a new sambar recipe... 
The main Taste maker in the sambar are the masalas which goes in and to some extend vegetables also plays a vital role in enhancing the flavor...My Mom has some oodles of sambar recipe,today my pick is simple,spicy yet very Tasty...

Idli and my mom's Sambar recipe is like a Match Made In Heaven,I bet you cannot Resit... 

1)1  small cup Toor Daal
2)1 big sized  chopped tomato(or 2 small ones)
3)1 big sized chopped onions
4)1/2 lemon sized tamarind(can adjust with the sour ness of the tomato)
5)pinch of Turmeric and Asafoetida
6)3Tbsp Coriander seeds
7)2 Tbsp Cumin seeds
8)1 tsp Red chilly powder
9)4 to 5 dry red chilly
10)Jaggery as per the taste
11)salt as per the taste
12)cilantro/coriander leaves
13)1/2 cup grated coconut
14)curry leaves for garnishing
15)3 Tbsp oil
16)1 tsp mustard seeds

1)Dry roast the cumin & coriander seeds for about 1 to 2 minutes
2)Blend all the Ingredients(cumin,coriander,turmeric,hing,dry red chillies,tamarind,grated coconut) in to fine paste using little water
3)Take oil in a Kadai,when the oil gets to warm add mustard seeds.
4)When the spluttering stops add finely chopped onions,curry leaves and fry until the onion becomes translucent.(by adding a pinch of salt)
5)Pressure cook toor daal,by adding little water,haldi and a tsp of oil (takes 3 to 4 whistles)
6)Add finely chopped tomato,little water and cover the lid until the tomato become tender
7)Add the blended masala,red chilly powder,give it a nice stir,add required amount of salt,jaggery,hing,cooked daal,turmeric(water if needed) and allow to boil for about 6 to 8 minutes
8)Check the seasoning,add cilantro and switch off the flame.

1)Vegetables can be varied  according to the individual taste preferences.Small onions makes sambar even more flavorful.  
2)Instead of cumin coriander seeds,we can directly add cumin coriander powder.

      Onion Sambar is ready,serve hot with Idli,Rice or Dosa

Wednesday, May 12, 2010

Kerala Style Avial/Aviyal !!

'Kerala' Fondly Referred to as 'God's Own Country'  not only holds a spectacular destination spot for tourist but also an amazing Paradise for Epicures...Kerala Cuisine is famous for its Unique traditional recipes and the mild spices used in the dishes leaves an Unforgettable Zest to the Tongue... 

All Most Every dish prepared in Kerala has Coconut and the spices which goes into the dish   makes it special and tastier in its own way...
Among many other finger licking dishes I think Avial is one dish which stands out from everything else..It is surprising to know that this delicious nutritious dish is made from the left over veggies...As this dish demands no particular vegetables, so almost any vegetables can be added according to their individual taste preference...

During My growing-up years I remember this was one Requisite dish which was always present on any special occasions or during any celebrations...People who apprise the aroma of pure Coconut oil would surely fall in love with this dish  as this dish calls for  coconut oil,which in deed helps in taking the  flavor to the next level...

1)1/2 cup potato chopped length wise
2)1/2 cup Chopped Tondekayi/Tindora
3)1/2 cup chopped Drumstick
4)1/2 cup Chopped unripe mango(optional)
5)1/2 cup  chopped carrots 
6)1/2 Cup beans
7)Curry leaves
8)1 tsp jeera/cumin
9)5 to 6 green chillies
10)1 cup curds(should be at room temperature)
11)small piece Tamarind
12)3 Tbsp Coconut oil( or any cooking oil)
13)pinch of Haldi/Turmeric
14)1 cup fresh grated coconut

1)Take a big kadai,add all the veggies starting from the hardest,add little water until the veggies  are immersed 3/4th.
2)Add a tsp of coconut oil and allow it to cook(takes around 15 to 20 min) by covering the lid.
3)Meanwhile make a fine paste of coconut,jeera,tamarind,turmeric and green chillies by adding little water.(the paste should be thick and smooth)
4)When the veggies are half way through add the freshly grounded coconut paste,curds,salt and adjust according to the required consistency(generally Avial be slightly thick than compare to the normal sambar)
5)At this point add coconut oil,curry leaves and cover the lid until the veggies absorbs all the masala
6)When once it is done switch Off the flame,serve with rice and papad..

          Kerala Style Avial Is Ready,Enjoy With Rice and papad

1)Addition of tamarind can be excluded if the curds taste sour or when unripe mangoes are used.
2Raw banana,Bitter gourd,Yam can also be added in preparing Avial..
3)Make sure that all the veggies are cut into equal length and size and also make sure veggies are not over cooked.

Wednesday, April 14, 2010

Charred Egg-Plant Curry(Sutta Badnekayi Gojju)

Every Season Brings a New Hope and a Joy to the Soul,it gives a reason to Support and a reason to Oppose..May be Summer is the most Preferred and Favorite  season among all,but I think Winter can be  Fun too.It is  also true that during the Off-Season we can Enjoy Nature to its fullest,we can make winter as memorable and  cherish-able  as any other season...

The dishes which are reserved Exclusively for winters not only compliments the weather but also gives us warm and Comforting Feeling..Today my Focus is on one of such Comforting Dishes.

One of the Appreciating factor about this Curry is it calls for simple reachable Ingredients and is an Optimal Curry for the Freezing Weather..The Egg-Plants are Roasted and  Charred to the perfection,and the right balance of spices makes you Yen for more..

1)1 Big Sized Egg Plant or 4 to 5 small sized Egg plants(Brinjal)

2)1/2 Lemon sized Tamarind(soaked in  Luke warm water)
3)3 to 4 Green chillies
4)Pinch of Hing
5)1 tsp Mustard seeds
6)3 tsp Coconut oil(or any cooking oil)
7)salt as per the taste
8)Jaggery as per the taste
9)Cilantro/Coriander and curry leaves for garnishing
10)2 to 3 split dry Red chillies

1)Roast the egg plant directly on the gas stove for about 10 to 15 minutes
2)Make sure all the sides are equally cooked.
3)The outer layer of the veggie will get burnt(make sure it doesn't get over cooked)
4)After it cools down, gently remove the outer skin of the veggie.
5)Gently mash it by retaining the smoky flavor.
6)Squeeze out the tamarind juice and add enough water to get the required consistency.
7)Get the tamarind juice to a boil,add cilantro,green chillies,curry leaves,hing and allow it to boil for a while.
8)Add the mashed eggplant,salt and jaggery according to the taste.Get the mixture to a boil and switch off the flame.
9)Take oil in a kadai,add mustard seeds,pinch of hing,split red chillies,curry leaves.
10)When the spluttering stops,switch off the flame and add this tadka to the egg plant curry.

 Brinjal Curry is Ready,serve with steamy hot rice coconut oil(optional) on top!!

1)Brinjal can be replaced with Bendi/Ladies Finger(Bendekayi) and follow all the remaining steps as it is.

Sunday, January 31, 2010

Mango Curry/Gojju

'Variety is the Spice Of Life',Some times We Hanker so much for  variety dishes that we   eventually  end up hatching a  new dish for every Culinary-Venture..This time I was in a mood for a fruity, slightly Spicy ,handy yet  tasty Delight..This simple dish was the answer to all the Waves rising in my Stomach..

Here goes my mom's version of mango Curry whisked with some spices...

1)1 fully riped mango
2)1 cup freshly grated coconut
3)2 tsp mustard seeds
4)Pinch of Hing/Asafoetida
5)6 to 7 dry red chillies
6)3 tsp oil
7)Salt as per the taste
8)jaggery/Brown sugar
9)Curry leaves

1) Squeeze out the mango pulp in to the bowl
2)Blend freshly grated coconut,red chillies,Hing/Asafoetida,Mustard seeds into a fine paste by adding little water
3)Add this  masala paste to mango pulp and give a nice whisk.
4)Add salt and jaggery if the mango pulp tastes sour(Check the seasoning)
5)Take oil in small pan,when oil gets to warm add mustard seeds,Hing/Asafoetida,few pieces of split red chillies and curry leaves
6)When mustard starts to splutter switch off the flame and add the tadka to the mango and masala mixture
         Mango Curry is ready,Serve with Steamy Hot Rice!!

                                        Yummy Mango Curry!!

Sunday, December 6, 2009

Drakshi Gojju/Dry Grapes Curry/Rasins Curry

Drakshi Rasa/Gojju

The Star Ingredient of Today's Recipe is 'Dry Grapes'..Like Vegetables ,Fruits also play a Significant Role in making a Delightful Dish...Fresh or Dried its hard to Resist Grabbing a handful of Grapes..The Natural Sweetness in the Fruits Helps in Attaining the Perfect Balance of Flavors...Here I post The Tasty,Spicy and The 'Typical Dish' Of South Kanara..

                                                  Dry Grapes
Raisins/Grapes are said to be  a good Nutritive Food.Its totally free from Cholesterol and Fat.So young girls can enjoy its sweetness without worrying..They act as a good source of Vitamins,Minerals,Potassium and Iron..Raisins do not contain any Preservative ,the natural Sweetness in them acts as preservative..

1)1 cup dry grapes/raisins
2)1/2 cup freshly grated coconut
3)3 Tbsp urad daal
4)2 Tbsp coriander/dania seeds
5)1 Tbsp cumin/jeera seeds
6)1 tsp methi/menthe seeds
7)7 to 8 dry red chillies
9)Pinch of Hing and Haldi/turmeric
10)curry leaves
11)1 Tbsp sesame seeds
12)Jaggery as per taste
13)Salt as per taste
14)1 Tbsp oil
For Tadka :1)1 tsp oil
2)1 tsp Mustard seeds
3)3 to 4 split red chillies

1)Soak the dry Grapes atleast for an over night
2)Take oil in a Kadai and add redchillies,coriander/dania,cumin/jeera,coconut,hing,haldi,tamarind,Urad daal,methi/menthe(one by one)
3)Slightly roast until the aroma from all the spices oozes out and raw smell disappears.(let it cool for a while)
4)Blend all the ingredients together using little water(make a fine paste)
5)Get this masala paste to a boil(little water should be added to get the desired consistency)
6)The masala paste should not be too thin nor too thick( consistency should be slightly thinner than chutney)
7)Add dry grapes by  draining the water(Grapes soaked water can be used to get the desired consistency)
8)Add salt and Jaggery as per the taste and let it boil for a while
9)The authentic grapes curry will be slightly sweeter than the usual curries(tune according to your taste bud by balancing the sweet and sour)
For Tadka:1)Take 1 tsp oil in small pan,add mustard seeds,hing,split red chillies and curry leaves   
2)Switch Off the flame when the mustard   seeds starts spluttering                                                   
10) Garnish the curry with this tadka and switch off the flame

       Drakshi Gojju/Grapes Curry is ready,Serve with Rice  

Tip:Same recipe can be tried with Pineapple,Mango,& Capsicum

Wednesday, November 11, 2009

Pumpkin Chutney!!!

Halloween  Special Pumkin Chutney!!![Butter nut squash or Butter cup Squash]

I was just scanning my fridge today and found Pumpkins lying in a corner and it seemed as if it  was calling for  help..
I bought these Pumpkins, thinking I would carve for the Halloween's Eve and even bought the carving book for the navigation but  somehow It just slipped out of my mind completely and ended up making a tasty Chutney out of it!!! 
Of course  by following  my Mom's direction.....Hence I named it as a 'Halloween special Chutney'......


Pumpkins are Squash like fruit that range in size from less than 1 pound (0.45 kg) to over 1000 pounds.In general the pumpkins stems are more rigid,prickly and square,the color is derived from the orange pigments abundant in them..They are very versatile in their uses for cooking,most parts of the pumpkin are edible starting from the stem,skin,fleshy shell,seeds and even the flower.It is one of the long lived vegetables and is believed to originate from North America..  

1)1 small sized pumpkin
3)3 to 4 green chillies
4) Jaggery/Brown sugar
5)Pinch of hing
6)3 tsp  vegetable oil
7)mustard seeds
8)2,3 redchillies
9)3 Tbsp freshly grated coconut
10)Salt as per taste

1)Pressure cook the green chillies,tamarind,1 tsp oil and whole pumpkin along with the skin(takes around 3,4 whistles)
2)When it cools down remove the pumpkin and separate the seeds from it
3)Blend all the ingredients with coconut ,jaggery,salt and a pinch of hing(retaining the skin or flaying is optional)
4)Add 2 tsp oil in a small pan and add mustard seeds when the oil gets warm
5)Add red chillies when the mustard splutters
6)Add this tadka to the Ingredients which are blended.

 Pumpkin chutney is ready,serve it with rice,rotti's or idlis.

The taste is more or like raw mango chutney.

Nutritional Benefits:
1)Pumpkin pulp is very high in Carotenoids which helps in neutralizing the free radicals,nasty molecules,
2)They are high in Lutein and Zeaxanthin which helps in neutralizing the free radicals which attacks the lens of the eye and also prevents the formation of cataracts 
3)Reduces the risk of macular degeneration which is a serious eye problem which results in blindness.
4)Besides these it has lots of common  nutrients like Iron,Manganese,Copper and Fibres..  

Saturday, November 7, 2009

Green Tomato Chutney

Green Tomato Chutney!! [Tomato kai Chutney]
This yummy Green Tomato Chutney was introduced to me by my Mother-in-law..Though I was familiar with the taste and the Ingredients,was not sure of the 'Exact Formula' which goes in to make it as 'Delicious & Simple' as it sounds...


1)5 to 6 Unriped green Tomatoes/Tomatiloes
2)3 to 4 greenchilles
3)2 Tbsp of urad daal
4)pinch of hing
5)Jaggery(as per taste)
6)mustard seeds
7)tamarind(very little)
8)2 Tbsp  vegetable oil
9)1/2 cup grated coconut
10)salt as per taste
11)cilantro/coriander(for garnishing)

1)add 1 Tbsp oil in a pan
2)when oil gets warm,add urad daal,mustard seeds,green chillies,hing,cut tomato pieces
3)fry until the tomato becomes soft and leaves the raw smell.
4)switch off the flame and keep it aside to cool for a minute
5)when it is cooled down, add all the ingredients to the blender,with coconut,jagerry and salt as per taste
6)make a fine paste and garnish it with tadka and cilantro/coriander

Yummy Green tomato chutney is ready,serve it with Akki Rotti,Rice or Dosa..

Tip: Un riped tomatoes are sour in taste , so just check the seasoning before blending to estimate the right amount of jaggery or tamarind.

Nutritional Benifts Of Tomatoes:
1)Have an excellent source of Vitamin C,A and K
2)Rich in Protien,Iron,Manganese,Copper,Dietary Fibres and Potassium
3)lagre consumption of tomatoes improves skin texture and color
4)Blood Purifier
5)Powerful Antioxidant