Showing posts with label coriander seeds. Show all posts
Showing posts with label coriander seeds. Show all posts

Friday, May 11, 2018

Wild Mango Spicy Curry /ಕಾಟು ಮಾವಿನಹಣ್ಣಿನ ಮೆಣಸುಕಾಯಿ


Ready to serve Wild Mango Spicy Curry/ಕಾಟು ಮಾವಿನ ಹಣ್ಣಿನ ಮೇಣಸುಕಾಯಿ

Wild mangoes are sweet and tangy. We have a this mango tree in our Birthimane near Udupi. We do love to eat this fruit, though it is bit tangy. Whenever I visit our home here during mango season I make a point to bring these mango fruits to prepare dishes like mango curry, jam, gojju, saasive etc.
This time I just wanted to try one of Udupi Special - Mango Menasukai/Mango curry.
Normally Menasukaayi is prepared using fresh coconut. It is full of spice and taste savoury, sweet and hot. Lots of spices are used  and the long procedure too.
I have used fresh roasted spices, mango pulp, jaggery and salt. Coconut is not added so that Mango curry can be kept for many days.
Wild Mango Spicy goes well with dosas, idli, kadubu, rotti, chapati, roti and plain rice. It is good to have with curd rice.
Let us see the recipe Now:

Ingredients :

Wild Mango Fruits : 10 to 15 ( Wild mangoes are normally small in size ).
Jaggery : 1/4 Kg.
Salt : As required.

Spices to roast :
Dry chilly /Byadagi : 10 to 15
Channa Dal / Kadale bele : 1 Tablespoon
Urid dal/Uddina bele : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Coriander seeds : 3 to 4 Tablespoons. (One handful)
Jeera/Cumin seeds : 1 Teaspoon
Sesame seeds : 2 Tablespoons
Ingh/Asafoetida : 1/4 Teaspoon
Curry Leaves : One handful

Seasoning:
Coconut oil : 2 to 3 Tablespoons
Mustard seeds : 1 Tablespoon
Ingh/Asafoetida : A little
Curry Leaves : 8 to 10

Method : 

1. Wash and wipe out the moisture of mango fruits. Let it be aside for 10 minutes. ( Wipe out the complete moisture).

2. Now cut mangoes and squeeze out pulp. Put the mango peel in a glass of water and squeeze out the pulp from peels and seeds.
3. Put all the mango pulp in a big bowl and keep it on the fire. Add jaggery and mix it nicely and let it boil. Let it get thick. Add salt.


4. Dry roast methi seeds, sesame seeds, channa dal, urid dal, red chilly/byadagi chilly, coriander seeds ,jeera and  curry leaves one by one. ( Dry roast on low flame till they turn golden brown). Let it cool.
5. Powder all the ingredients once it get cooled.

6. Add little turmeric powder and let the pulp turn bit thick.
7. Add ground spice powder and stir it well. Let it cook and turn thick consistency.


8. Keep a small pan on the fire and put coconut oil and mustard seeds. Let it splutter.
9. Add curry leaves and ingh /Asafoetida and put this seasoning to the cooked mango spicy curry.


10. Shift it to the serving dish and let it cool. Put it in a airtight bottle or any other container and use it whenever you want.

Note :

It should be cooked to thick consistency. No need to add coconut to it. If coconut is added it might get spoiled. Keep the Wild mango fruit spicy curry in a fridge. ( Shelf life at least 2 months). Adding any cooking oil is optional.  Adding garlic is optional. This is one of the traditional dish of Udupi/Malenaadu. Fresh roasted spices adds to the taste.
Time : 40 Minutes
Serves : 1 Big or 2  Small bottles. 
Shelf life : At least 2 months if kept in the fridge. 

Friday, May 4, 2018

Green Cow Pea Coconut Curry

Green cow pea pods/ ಹಸಿ ಅಲಸಂದೆ ಕಾಳು is seasonal pods and these pods are dried later when they are fully grown and used as pulses in curries. I have used the green pods and prepared this curry.


I have used Green Cow peas, little toor dal and coconut.
Cow pea and toor dal are rich with proteins and carbohydrates They helps to provide energy and keeps you full for a long time. They are filled with minerals and vitamins.
Let us see the recipe now :

Things Needed :

To cook :
Cow Peas : 1 Cups
Toor dal : 2 handful
Methi seeds : 1/2 Teaspoon
To Grind :
Coconut : Fresh : 1/2 Cup
Red chilly /byadagi : 4 to 5
Coriander seeds : 1 Tablespoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Tamarind : A small marble size
To season :
Coconut oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida  : A pinch
Curry leaves : 6 to 8
To Add :
Salt : As required
Coriander leaves : 1 Tablespoon
Turmeric powder : A pinch

Method :

1. Remove the pods from Green cow peas and wash it nicely.
2. Wash toor dal and put it in a pressure cooker along with washed cow pea/alasande
3. Add half teaspoon of methi seeds and put `1/2 cup of water.
4. Add turmeric powder and a few drops of coconut oil.
5. Pressure cook for 4 to 5 minutes and let it cool.


6. Grate coconut and grind it with tamarind, coriander seeds, red chilly and jeera/cumin seeds.
7. Add required water to grind. Remove it from the mixi jar. Keep it aside.


8. Now keep a pan on the fire. Add cooked toor dal and cow pea pods.
9. Add little water and mix it well. Add ground coconut mixture and mix it well. Add salt.


10. Let it cook for 2 to 3 minutes.
11. Shift the ready Green Cow Pea - Coconut Curry to a serving dish.


12. Add coconut oil, mustard seeds, ingh and curry leaves seasoning to the curry. Add coriander leaves and mix it well. Serve it with your choice of main dish.

Note :

Adding toor dal is optional. You can use moong dal instead of toor dal. Toor dal taste better. Adding toor dal helps to bind the curry well. Adding byadagi chilly is optional. You can use any type of chilly you like. Raw coriander seeds should be used. Adding methi seeds along with toor dal while cooking helps to reduce the cholesterol in the curry.
Time : 20 to 25 minutes.
Serves : 3 to 4.