Showing posts with label fresh fried spices. Show all posts
Showing posts with label fresh fried spices. 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. 

Sunday, January 28, 2018

EErulli Gojju /Onion Curry

Eerulli/onion is one of the vegetable that loved and used by most of the people. 



When you fall sick your tongue lose its taste and you don't feel like eating or you feel some thing spicy should be tried to make your taste bud to makes you hungry. Here is one such curry which you can enjoy, when you feel that you need to have some thing spicy, easy, quick and simple.
This is one of the curry I liked my sister in law Leelakka. She is one of the best cook whom I have come across. She used to prepare tasty curries, patrodes and many more dishes. Though she gets lots of help from others around while cooking and we do get irritated by her nature. But once the dishes are ready all our irritation disappear and we do enjoy the dish very much.
Coming back to EErulli gojju/curry, I have used onions/eerulli, fresh fried spices, jaggery and tamarind.
Let us see the recipe now :

Things Needed :

To Cook :
Onions : 2 to 3 (Medium sized)

To Add :
Tamarind : One marble size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric Powder : A pinch

To Season : 
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/ Asafoetida : A pinch
Curry Leaves : 6 to 8

Spices to Fry :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Sesame seeds : 1/2 Teaspoon (Optional)
Byadagi chilly : 5 to 6
Ingh/Asafoetida : A little
Curry leaves : 6 to 8

To Grind :
Fresh grated coconut : 2 Tablespoons
Fried Spices


Method :

1. Remove the outer layer of onions and cut into small pieces.
2. Soak tamarind in hot water and squeeze out the pulp after 5 minutes.

3. Grate coconut and keep it aside.
4. Keep a pan on the fire and put 1/2 teaspoon of oil. Add methi seeds and fry till they turn slightly golden brown.
5. Add urid dal and fry till they turn golden brown. Add sesame seeds and red chilly and fry for another 2 minutes. (low flame).

6. Add  coriander seeds and fry nicely. Add ingh and curry leaves. Put off the fire.

7. Grind coconut and fried spices once they are cool. Remove it from mixi jar.

8. Keep a bigger pan on the fire and add a tablespoon of oil. Add mustard seeds and urid dal.
9. Let mustard seeds splutter. Add curry leaves and ingh. Add cut onions and fry nicely for 2 minutes.
10. Add turmeric powder, tamarind pulp, salt and jaggery. Mix it well and let it cook for 2 minutes.


11. Add ground coconut - spice mixture and mix it well. Let it boil for 2 to 3 minutes.

12. Shift the curry to a serving dish. Serve with hot rice or any main dish of you desire.



Note : 

No need to add coriander leaves. The curry taste yum with the spices. Do not add any other spices or any other masala powder to get the original taste. This curry can be boiled nicely and made into thick paste to use it next day. (It taste yum). Adding more /less jaggery is optional. We udupians like little more sweet in some curries. Fresh fried spice taste best and that should be done here to get the best taste.
Time : 20 Minutes 
Serves : 2 to 3. 

Tuesday, August 12, 2014

Basale leaves Curry

"Basale soppu"  or  " Basella alba" is an edible perennial vine. It is known in many various common names, like Pui, Vine Spianch, red vine spinach, climbing spinach, creeping spinach, buffalo spinach, malabar spinach and ceylon spinach are some.
Ready to serve Basale leaves Curry
In India we use basale in many dishes. Basale or Basella alba is known as pui shak in Bengali, poini bhaji in Gujarathi, Basale soppu in Kannada, Valchi bhaji or Vouchi bhaji in Konkani, Vallicheera in Malayalam, Mayalu in Marathi, poi saaga in Oriya, Kodip pasali in Tamil, Bachhali in Telugu and Basale in Tulu.

Basale leaves which are used here particularly is from OUR GARDEN. We can grow them in small pots.

Let us see some benefits of Basale  Soppu.
Basale soppu is rich source of vitamins like vitamin A, Vitamin C, Iron and Calcium. They are rich in soluble fiber and helps in fastening digestion process..

Here is a recipe of Basale leaves curry and this curry goes very well with almost all the main dishes like chapatis, poori, roti, idli, Vada, any kind of dosa, plain rice. No onion or garlic is used in this curry.

Things Needed : 

Baslae leaves : 1 Bowl
Harave soppu (Amaranth leaves)  : 1 small Bundle 
Channa dal : 1 Table spoon
Urid dal: 1 Tea spoon
Coriander seeds : 1 Table spoon
Methi seeds : 1/4 Tea spoon
Red chilly : 5 to 6
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Coconut : 3 to 4 Table spoons
Salt : To taste
Oil : 2 Tea spoons.
Tamarind : a small marble size.
Jaggery : 1 Table spoon (Optional).

Method :


1. Wash and cut Baslae and harave (Amaranth ) leaves into small. Cook until they turn soft. Keep it aside.
2. Grate coconut and keep it aside.
3. Now keep a small pan on the fire. Put 1/2 Tea spoon of oil. Add methi seeds and fry till they turn brown.

4.Add channa dal and urid dal and fry them till they turn golden brown.
5. Add coriander seeds and red chilly. Fry them for 1 minute and put off the gas.
6. Now grind this mixture with coconut and small marble size tamarind. (Remove the seed if there is and wash it before use).


7. Keep a pan on the fire. Add cooked basale soppu, jaggery, turmeric powder and ground coconut mixture. Add salt. Mix it well.
8. Now boil nicely for 2 to 3 minutes. Stir slowly in between so that it does not get burnt at the bottom.

9. Put the ready to serve curry in to a serving bowl.

10.. Keep a small pan on the fire and put a tea spoon of oil and heat. Add mustard seeds and ingh. Add curry leaves when the mustard seeds splutter. Add this mixture to ready to serve Basale curry and serve with the main dish you have prepared.

Ready to serve Basale Leaves Curry . Serve with the main dish you have prepared.

Note : 

Using coconut is purely optional. Using onion and garlic also an optional. Normally they say when you add garlic splutter it adds to the taste of basale curry. ( but I do not use them ). Adding more or less chilly is also according to your wish.  You can use any vegetables if you want. Brinjal goes very well with this curry. Potatoes also will be a good combination.
Time : 15 minutes.
Serves : 4.