Quick Avocado / Butter Fruit Mosaru Bajji (Curd Curry)

Avocado Mosaru bajji, this particular dish is dedicated to Rajarama - Suprabha Cukkemane and  Sadashiva - Bharathi Cukkemane. 

Ready to serve Avocado Mosaru Bajji/ Curd curry 

Mosaru bajji/Curd curry is an easy side dish and I tried today Avakadu / Butter Fruit / ಬೆಣ್ಣೆ ಹಣ್ಣು.
I got some Avocado fruits from Usha Suresh's sister Bharathi's house.
 Usha and Suresh Cukkemane are our very good friends since long time. We used to have loads of fun together even in Dubai. ( When we were all together). It is nice to be bonded as one family. Even now whenever we get time we try to meet each other and enjoy being together. Going out, eating together so and so.
We love travelling and do visit places at times and enjoy the beauty of the place.
This time we planned to visit Usha - Suresh Cukkemane's sisters' house and thanks to Major   Venkatagiri Saya (Giri Anna) and his wife Vanajakshi Saya. (Vanajakka). We stayed in their beautiful home which is near to Virajpet.( Coorg). We visited some places like , Mrutyunjaya Temple at Shrimangala - Badageri, Irupu falls and Usha's another sister Bharathi's House at Cheyindane. Mruthynjaya temlple at Shrimangala is an old and beautiful temple. Lovely natural greenery surroundings and quiet place where you can really enjoy peaceful moments.
Then from there we went to Irupu falls at Irupu. Irupu is River Lakshmana Thirtha's Ugama Stana
(Birth place). There is a story about this river. When Rama - Seetha and Lakshmana were in this area ( Their's 14 years Vanavasa), they felt thirsty and Lakshmana shot an arrow to a big stone/bandekallu and from there the water started to flow. They quenched their thirst. The water flow formed the river and got its name as Lakshmana Thirtha. Rama dedicated Linga at this place and it is called Ramalingeshwara. The water falls is known as Irupu Falls and is about 50 KM from Virajpet. Lakshmana Thirtha flows down and it joins River Kaveri.
I got these Avocados from Usha's sister Bhartathi - Sadashiva's House. They stay in a place called Cheyindane near Virajpet. We did have some super good times with  Suprabha - Rajarama - Sanketh and Sadashiva - Bharathi Cukkemane. These people are very hard workers and very dedicated to Bhumitaayi. They believe in her and do work sincerely.
Coming back to Avocado mosaru bajji / curd curry /dip is a simple side dish which goes well with almost all main dishes. It is mild and not to add much spices to this curd curry.
I have used Avocado, curd and the seasoning.
Let us see the recipe now :

Things Needed :

Avocado : 2
Curd : 1 Cup
Curry leaves : 5 to 6
Ingh /Asafoetida : A pinch
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/ Cumin seeds : 1/4 Teaspoon
Red chilly /Byadagi chilly : 2 To 3
Pepper pods : 2 to 3
Coriander leaves : 1 Tablespoon

Method :

1. Wash and cut Avocado fruits into halves. Remove the big pod keep it aside.

2. Take a teaspoon and scoop out the pulp from the shell. Powder the pepper pods.

3. Put it in a bowl. Add salt, little ingh and a cup of curd.

4. Mix it well and put it in a serving bowl.

5. Keep a pan on the fire and heat. Add a teaspoon of coconut oil, 1/2 teaspoon of mustard seeds and red chilly. (Cut chilly into two to three pieces).
6. Let mustard seeds splutter. Add jeera and fry for 10 seconds. Add ingh, pepper pods and curry leaves.
7. Add this seasoning to the ready Avocado mosaru bajji. Add coriander leaves. Mix it well and serve.

Note :

Do not add much spices to mosaru bajji. Mosaru bajji means the curry made with curd. Mosaru means curd and bajji means smashed vegetable or fruit. Adding green chilly instead of red chilly is optional. Use of ghee to seasoning is optional. Do not add water. It is better to use curd. (Not much savoury).
Time : 10 Minutes
Serves : 2 to 3.

Watermelon Rind - Tomato Sambar

Watermelon every where in the market. Let us see what to do with watermelon rind after eating Watermelon fruit. Try and enjoy this Sambar.

It is getting hot and the temperature is going high. Eating watermelon and cooling your body is one of the best way to escape the heat. What do you do with the rind after eating watermelon?  Normally we throw it away in the dustbin right?\ There are many ways to use the rind. . You can cook different varieties of curries, grind and use it in dosa batter, scrape it and use the juice to apply o your skin which helps you to take away the dead cells in our face.
I am using this rind to prepare so many types of curries. Here is one of the side dish. That is yummy Watermelon Rind - Tomato Sambar. This curry goes well with all most all the main dishes. Try and enjoy this Watermelon Rind  - Tomato Sambar.

Let us see some benefits of eating Watermelon rind in our diet.
Watermelon rind is also beneficial to our body in so many ways. Loads of nutritional value is filled in watermelon rind. It is filled with water and it helps the kidney to work efficiently. It also helps in lower the blood pressure. It is filled with vitamin C, Vitamin B6 and A. It has some amount of potassium and zinc. Eating watermelon rind helps in fighting the radical damage and boost the immune system. It helps in taking care of the healthy kidney and helps and maintain the acid level in urine. It is good for people who suffer from kidney stones, it helps to breakdown the stone and flushes out the tiny particles.  It regulates the blood pressure in our body.  It is good for treating urinary tract infections. It helps in reducing inflammation in our body and take care of our health. It is a good source of beta - carotene and good for our eyes.
No Onion or No Garlic is used in this Watermelon Rind - Tomato Sambar. It is very simple and healthy. The curry suits to all the main dishes of your choice.
Let us see the recipe Now :

Ingredients :

To Cook :
Watermelon Rind : 2 to 3 Cups
Toor dal : 1/2 Cup
Tomatoes : 2 (Medium sized )
To Add :
Home made spice Powder : 2 to 3 Teaspoons
Green chilly : 2
Coriander Leaves : 2 to 3 Tablespoons
Mustard - Jeera Seasoning : 1 Tablespoon
Salt : To Taste
Turmeric Powder : A pinch
Dry ginger powder : 1/4 Teaspoon
Methi seeds : 1/4 Teaspoon
To season :
Ghee/ Coconut oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Wash watermelon nicely and keep it in a big bowl before cutting. ( At least for 30 Minutes).
2. Cut watermelon and remove the fruit part. Remove the outer layer of the rind.
3. Cut the rind into small pieces. Keep it aside
4. Wash and cut tomatoes and remove its seeds.  ( Your wish).

5. Wash and slit green chilly,  cut coriander leaves and curry leaves.
6. Put watermelon pieces, cut tomatoes and washed toor dal in a pressure cooker.
7. Add 1/2 cup or little less water and cook for 65 to 6 minutes. ( Use the weight).

8. Remove the lid of pressure cooker once it is cooled.
9. Add salt, raw methi seeds, turmeric powder and mix it well.
10. Let it boil for 2 minutes. Add home prepared spice powder. Add dry ginger powder.
11. Mix it well and cook for another 3 minutes. Put off the gas.

12. Shift the ready Watermelon Rind - Toamto Samabar to a serving dish.

13. Add mustard seeds, jeera, ingh and curry leaves seasoning to it.

14. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

Use a pressure cooker to cook watermelon rind pieces or it remains hard and the curry does not taste good. Do not over cook. 2 whistles are enough. You can cook the dal separately. Adding any other spices of your choice is optional. Remember use of home prepared spice is healthy. Adding fresh grated ginger is optional. The thickness of the curry can be your choice. If you like bit watery add more water and use little more spice. Or use more dal to get the thickness.
Time : 30 Momites.
Serves : 3 to 4 .

Home Prepared Spice Powder :

Dry roast, coriander seeds, ( 2 Tablespoons ), urid dal, 1/2 Teaspoon, red byadagi chilly  4 to 5, dry coconut (kobbari/Copra) 2 to 3 tablespoons. Dry grind once it is cooled. You can use this as spice powder for curries.

Channa Dal - Ridge Gourd Tovve/ Dal

Tovve /Dal is one of the must dish served in the beginning of the food. tovee is full of dals and is normally with very little spices.

Tovve is eaten with ghee and it provides minerals and vitamins.
I have prepared Heerekai/Ridge Gourd with channa dal/Kadale bele and it goes well with almost all the main dishes.
Tovve is filled with proteins, because we do use lots of dal while preparing it. Adding vegetables helps to digest the food we eat.
Different types of dals can be used for preparing Tovve. Moong dal, Toor dal, Masoor dal and even pulses like pea pods, cow pea, black eyed bean and whole moong  are used preparing tovee.
Let us see some benefits of eating channa dal in our diet.
Channa dal/split bengal gram is one of the nutritious dal . We indians use this channa dal for many dishes.It is filled with nutrition and minerals.
Channa dal is low in fat and it helps to lower the cholesterol. It is good for diabetes. It has minerals like zinc, folate and proteins. It helps to boost our energy and immunity. It is good good for weight loss. It is good for people who suffer from high blood pressure. It protects from digestive problems.
No Onion or No Garlic is used in this Channa Dal - Ridge Gourd Tovve/Dal.

Things Needed :

To Cook :
Channa Dal : 1/2 Cup
Ridge Gourd : 2 ( Medium sized )
Methi Seeds : 1/4 Teaspoon
To Add : 
Green chilly : 2
Curry leaves : 6 to 8
Coriander leaves : 2 to 3 Tablespoons
Lemon Extract : 1 Tablespoon
Ginger : An Inch
Salt : As required
Fresh grated coconut : 2 Tablespoons
To Season : 
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 6 To 8
Oil/Ghee : 1 Teaspoon

Method :

1. Wash and cook channa dal with required water.

2. Wash and remove the edges and the outer layer of Ridge Gourd and cut it in to small pieces.
( Use the outer layer to prepare chutney) .

3. Cook ridge gourd pieces till they turn soft.
4. Wash and slit green chilly, cut coriander and curry leaves.. Extract lemon juice from lemon. (1 lemon).
6. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
7. Keep a pan on the fire and heat. Add ghee/oil and put mustard seeds and jeera.
8. Let mustard seeds splutter. Add cut green chilly and curry leaves. Add ingh.
9. Add cooked dal and  ridghe gourd pieces. Add little turmeric powder. Add grated ginger.

10. Add required salt and water. Mix it well and let it cook for 3 to 4 minutes. Add Lemon extract.

11. Shift " Channa dal - Ridge gourd Tovve to a serving dish.
12. Add little  grated coconut and coriander leaves. Serve with the main dish of your choice.

Note :

Channa dal must be cooked well. It is better to cook in pressure cooker. Do not allow it to over cook or it turns fully powdered grains.
Adding green chilly is your choice. You can use red byadagi chilly. Seasoning with ghee is optional. I have done with coconut oil and I top up the tovve with a tablespoon of homemade ghee.
Adding any other spice is your choice.
Time : 20 to 25 minutes.
Serves : 2 to  3 .

Mango Tokku/Chutney

Mango/mavinakai /raw mango tokku/chutney is one of the side dish that goes well with curd rice/plain rice or with any other main dishes for spicy lovers. It is good to have them for good digestion.

The season is here and here we go with one of the best tokku/chutney in Udupi style.

This Mango chutney is one of the handy dish. We can mix this tokku with plain rice and turn it as Mango sasive chitranna./Savoury Spicy Rice.

 I have used raw mago, green chilly, red chilly powder, methi and mustard seeds.

Let us see the recipe now :

Things Needed :

Raw Mango : 2 . (Savoury mangoes)

Green chilly : 2 to 3 

Red chilly powder : 1 Tablespoon.

Mustard seeds : 1 Tablespoon

Methi seeds : 1/4 Teaspoon

Salt : 1 to 1 1/2 Tablespoons

Ingh/Asafoetida : A little 

Oil : 1 Tablespoon

Method :

1. Wash mango and clean it with a clean towel. See that all the moisture goes off.

2. Grate it and keep it aside.

3. Wash and slit green chilly and keep it aside.

4. Dry grind mustard seeds and keep the powder aside. ( 1 Tablespoon full).

5. Keep a pan on the fire and heat. Add oil and mustard seeds. ( 1 Teaspoon). Let it splutter.

6. Add slit green chilly and mustard seeds. Fry for a minute. Add Asafotida.

7. Add grated mangoes and a pinch of turmeric powder. Mix it well.

8. Add salt and stir till it changes its colour and thickens.

9. Add red chilly powder and mustard seeds. Stir till the oil oozes on the top and the sides.

10. Stir for another 3 to 4 minutes and put off the gas. Let it cool slowly. (Let it be in the pan til it cools down).

11. Shift the ready Mango Tokku to a clean bottle. 

12. Serve ready Mango chutney whenever you wish.

Note :

Adding more oil is optional. It should be cooked well without adding any water. Even a drop of water /moisture makes the chutney to spoil spoon. Adding more chilly is optional. I have used coconut oil to prepare this tokku.  Use of Til /Sesame oil is optional.. You can keep this tokku for at least 3 to 6 months in fridge. It is always better to keep this tokku in a fridge. ( Some time by mistake using a wet spoon makes the tokku to for fungus. Be careful and use dry spoon.

Time : 10 Minutes.
Serves : As you wish. 

Spicy Brinjal Sasive.

Whenever  we travel to Udupi I make sure to buy some Mattu Gulla (Special type of brnjal of from a place called Mattu near Udupi). Mattu gulla taste different, tasty and soft. It does not take much time to cook either.

Sasive /Sasme..is a Kannada word, Sasive is  one of the side dish,
There are varieties of Sasive preparations one can do easily.  Preparing sasive is easy. We can cook vegetables and mix with mustard coconut mixture or you can cook vegetables and then add the ground spice (containing mustard seeds, coconut and little chilly).

Here is a recipe of " Brinjal Sasive ".  It is  done in just mixing the coconut - mustard seeds ground mixture to cooked brinjal.
This is one of the traditional dish of South Canara. My doddamma used to prepare this Brinjal Sasive very nicely. She used to cook brinjal on charcoal. Those days there were no gas stoves or gas supply to house. People had to cook with the help of wood which they get in their surroundings. We had lots of coconut , jack fruit trees, mango trees around our house. Doddamma used to use the dry sticks from the trees and coconut shells and other  things. It is a nice memory that I have.
 I have mentioned the speciality of this brinjal in my earlier post. Mattu Gulla is very famous and especially its grown in particular place called Mattu. The seeds of this Gulla is given to people by Yati. Vadhirajaru.
Any type of brinjal can be used. (Optional).
Sasive is one of the traditional dish of South Canara, Malenadu and Coastal areas.
Let us see the recipe Now :

Things Needed :

Brinjal/Badanekai/Gulla : 1 (Big one).
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Coconut : 2 to 3 Tablespoons
Salt : As required
Coriander leaves
Curd /Yogurt : 1 Cup
For Seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Coconut Oil : 1 Teaspoon
Ingh/ Asafoetida : A little

Method :

1. Wash and cut brinjal and soak in water for 5 to 10 minutes.

2. Remove from the water wash it again and cook with little water till it is soft.
3. Grate coconut and grind it with mustard seeds, green chilly.

4. Remove the ground paste and put it in a big bowl.
5. Now put cooked brinjal in a big bowl and smash it nicely.

6. Put  ground coconut mixture, required salt and mix it well.
7. Add a cup of thick curd and mix it. Shift the ready Brinjal Sasive to a serving dish.
8. Keep a small pan on the fire and heat. Add a teaspoon of coconut oil. Add mustard seeds and urid dal.

9. Let mustard seeds splutter. Add ingh and curry leaves. Put off the fire. Put this seasoning to Sasive.
 10. Add cut coriander leaves and serve ready sasive with rice/chapati etc.
Note :
Brinjal should be cooked well. You can cook brinjal on gas burner  (Optional). Adding more /less chilly is optional. Use of coconut oil is optional. You can also prepare varieties of Sasive using different vegetables.
Time : 15 Minutes
Serves : 2 to 3.