Showing posts with label Kosambari. Show all posts
Showing posts with label Kosambari. Show all posts

Tuesday, February 2, 2016

Avare Kai Usli / Palya

Avarekai/Field beans Palya/Usuli/Sundal is an excellent side dish and every one will surely enjoy eating this Usli.

Usuli or Usli is prepared using any legumes/pulses/beans, like whole moong, whole channa (black/Kabooli), or cow pea and even peas.(Dry/fresh). These legumes are cooked and seasoned with coconut. It is also used as prasadam in pooja occasions.
This recipe is inspired by "Renuka Manjunath", who had put up her traditionally cooked Sogadu avare Benne Usli In "Pakashale", Avarekai is cooked traditionally and just beautiful. Pakashale is one of my favourite group page. I do learn a lot by reading posts in it.
Coming back to Avare Kai/field beans, I have modified and cooked the curry in simple and quick method, because every one has their own busy  (bit lazy ? I hope at least some agree) schedule. I have cooked avarekai in quick method using pressure cooker. And one more thing to mention is, the bean I have used might not be so fresh. Sogadu means the aroma contained beans which is so fresh. I have seen that fresh beans and enjoyed eating them in those days. These aromatic field beans one can get them in and around the villages. These Avarekai is seasonal beans, the early crops do have rich aroma (sogadu) in them.
Fresh Avare Kai, onions are used and prepared this Usli, It goes well with almost all the main dishes. Dosa, rotti, roti, chapati, poori and even plain rice are very good combinations.
Lets see the recipe now:

Things Needed : 

Avarekai/Field Beans : 2 Cups
Onions : 2 to 3 or more (Medium sized).
Green Chilly : 2 to 3
Ginger : An inch
Curry leaves : 6 to 8
Jeera : 1 spoon + 1/2 Spoon
Salt : Required
Ghee : 2 Tablespoons
Coconut : 1/2 Cup
Turmeric Powder : a little
Coriander leaves : 2 to 3 Tablespoons

Method :

1. Remove the pods from Avare kai and wash it once. Keep it aside.
2. Remove the outer layer of onions wash it and cut into small.
3. Wash and remove the outer layer of ginger and grate it.
4. Wash green chilly, curry leaves and coriander leaves, cut into small.

5. Grate coconut and keep it aside.
6. Dry roast 1 Teaspoon of jeera and powder it .
7. Now keep a pan/pressure cooker on the fire. Add 1 table spoon of ghee and heat.
8. Add 1/2 teaspoon of geera and fry for 30 seconds. Add curry leaves, green chilly.
9. Add cut onions and fry for 1 to 2 minutes. (No need to be brown, Let it be transparent).


10. Add Avare kai/field beans and mix it well. Add turmeric powder, salt and mix it again.
11. Add  1/2 cup of water and close the lid. Cook for 5 to 6 minutes. (2 to 3 whistles).

12. Open the lid when the pressure cooker cools down.
13. Keep this again on the fire. Let it be low flame. Mix it well.
14. Add roasted jeera powder and cook on low flame.


15.Let all the water dry out. Now add grated coconut and remaining ghee, mix it again.

16. Shift ready to serve Avare Kai Usli to a serving dish and serve with the main dish.

Note : 

You can use butter instead of ghee. Adding more spice is optional. You can also add pepper pods if you wish. Using pressure cooker helps to cook avare kai faster. (Optional). You can cook Avarekai in an big bowl or pan. Using any brand of ready to use jeera powder is optional. I have used fresh jeera. Check green chilly if it is hot use only 2. ( According to your taste).
Serves : 4 to 5 
Time : 30 minutes.  

Sunday, April 1, 2012

Moong Daal Kosumbari...

Moong Daal Kosumbari is a side dish and can be eaten any time of the day...( You can have this Kosumbari stuffed inside the Chapati and have chapati roll).
Things Needed :
Moong Daal : Half cup
Carrots : 2 ( Medium sized).
Ginger: Small Piece
Salt : To taste
Ingh: a pinch
Coriander Leaves : 3 to 4 tea spoons
Mustard Seeds :1/2 spoon
Oil: 1 Tea spoon
Curry Leaves: 5 to 6 leaves
Coconut : 2 Table spoons ( fresh and grated).
Green Chillies : 2 to 3

Method :
Soak Moong Daal for 1 hour .  Grate coconut, Cut coriander leaves.Cut or grate ginger and carrot and  keep it aside. Now drain water from soaked Moong Daal and put in a  big bowl. Add cut green chillies, grated coconut , grated ginger and and carrots and cut coriander leaves. Mix it well.
Keep a pan on the fire and put oil and heat for a second. Add mustard seeds and let it spurt. Add curry leaves and ingh to it and add it to the  Moong Daal mixture. Add salt at end and mix well and serve  Moong Daal Kosumabari .
Note : You can use  cut cucumber instead of carrots. Adding cut capsicum ( cut into very small pieces) will give different and good taste.
Serves 4  
 

Tuesday, October 18, 2011

Corn- Carrot Kosumbari

Corn- Carrot  Kosumabari is a side dish. It can be eaten as chat too. We can have them at any time of the day. .
I have used corn, carrot and mango on the top with very little chat masala on the top.

Things Needed:
Fresh Corn : 1 cup
Carrot : Grated : 1 cup
Coconut (Fresh and grated) : 1/2 cup
Ginger : 1 Tea spoon ( grate or cut into small pieces)
Green chillies :2
Coriander leaves : 1 Table spoon.
Salt : to taste

Method:
1. Boil corn until it is soft. ( Use little water to boil the corn, and drain out the extra water after boiling).
2. Cut green chillies and coriander leaves .
3. Grate 2 medium sized carrots and ginger and keep it aside.
4. Mix carrots, corn and grated ginger, cut chilly and coriander leaves in a big bowl.
5. Add required salt and mix it well. Sprinkle little chat masala on the top and serve.
 It is good for people who are dieting.
Note:
Use tender corn
so that it will be soft and juicy. No need to add any oil to this Kosumbari.
Can use little Ingh ( Asofotida) to get different taste. ( not compulsory ). Can add spurt mustard seeds and urd dal. ( Use one tea spoon of oil , put oil on a small pan add mustard seeds , urd daal and  curry leaves ) .  You can fill this kosumbari inside the  Chapati or Pooris and roll it and serve as chapati roll..
Time : 30 Minutes
Serves 3 to 4

Wednesday, May 14, 2008

Corn and Cucumber Chat.

Corn and cucumber Chat/Kosumbari can be served as one of the side dish during feast/festival lunch/dinner.
Corn and Cucumber kosumbari/chat/salad can be eaten just before the lunch. It can be eaten at dinner time too. It is stomach filling and energy giving dish. Corn isfull of carbohydrates and helps to stay strong for a long time. Cucumber is dietary fiber and helps the food to digest easily.
I have used boied corn, small cucumber, pepper and chat masala.
It is easy, simple and quick to prepare, you can stuff them into chapati and have chapati roll.
OR]
You can spread on bread and have as sandwich. No need to add any butter or ghee. It will be one of the healthy salad that can be eaten at any time of the day.

Things needed :
Corn : 1 cup
Cucumber : 2
Coriander leaves : 2 to 3 sticks.
Pepper powder : 1/4 tea spoon.
Chat masaala powder : 1/4 tea spoon
Salt : to taste
Potato chips : 1/2 cup ( option )
Method :

1.Wash corn and boil with little water. ( very little water ) Cook for 2 to 3 minutes. Let it cool.
2 Cut or great cucumber
3. Mix cooked corn, coriander leaves, salt, pepper powder and chat masala powder.
4. Mix well and serve You can add any potato chips if you like. (Optional)


Note :
Can use jeera powder instead of chat masala powder. Can use Sev ( fried item ) instead of potato chips or you can use roasted papad or roasted groundnuts. (Healthy option). Check cucumber that it is not bitter content. Use of pepper helps to avoid cold. (Eating cucumber might cause cold in some people). I have not used any fried items or nuts since we had this one as one of the side dish during our lunch.
Time : 10 Minutes
Serves : 2 to 3 .