Raw Jack Jeera Curry

Raw Jack Jeera Curry is a side dish and You can try this curry during the jackfruit season. Raw Jackfruit is filled with minerals and vitamins.

I have used Raw Jackfruit, some spices, toor dal and coconut.
Let us see some benefits of eating Raw Jackfruit in our diet.
Raw Jackfruit is full of fiber and provides energy. It is filled with carbohydrates and calories. It is a rich source of antioxidants, Vitamin A, Vitamin C. and B complex Vitamins. It contain good source of potassium, magnesium, manganese and iron.
Jackfruit is said to be having gas (Vaayu or Vaata) and it happens during the digestion. Gas can turn as acidity.  To reduce the gas in the food you need to use spices like jeera, ginger, ingh and methi seeds etc. ( These spices helps to reduce the gas).
No Onion or No Garlic in this " Raw Jack Jeera Curry ". 
" Raw Jack Jeera Curry" is one of the traditional dish done in Udupi and South Canara.
Let us see the recipe now:

Things Needed : 

Cooked raw jackfruit : 1 Bowl
Cooked Toor Dal : 1/2 Cup
Methi Seeds : 5 to 6
Tamarind : 1 Marble size
Coconut : 1/2 Cup (2 to 3 Tablespoons)
Rasam Powder : 2 Teaspoon
Jeera : 1/2 Teaspoon
Salt : To taste
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh / Asafoetida : a pinch
Curry leaves : 5 to 6

Method :

1. Remove the outer layer of raw jack and cut into pieces. Put it in water and wash it.
2. Pressure cook for 6 to 8 minutes with little water.
3. Wash and cook toor dal in a pressure cooker.
4. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

5. Grate coconut and grind it with rasam powder and jeera. (Use required water).
6. Remove from the mixi jar and keep it aside.

7. Keep a big pan. Put cooked raw jack pieces, cooked dal and tamarind pulp. Add a pinch of turmeric.
8. Add 5 to 6 methi seeds and required salt. Let it boil for 2 minutes.
9. Add ground coconut mixture and mix it well. Let it boil for 2 to 3 minutes.

10. Shift the curry to a serving dish. Add mustard seasoning and serve with main dish.

Ready to serve Raw Jack Jeera Curry

Note : 

Cooking raw jackfruit in pressure cooker helps the pieces to be soft. Or it takes longer time to cook.
Any brand of rasam powder is optional. I have used home prepared rasam powder. Adding little jaggery is optional. ( I have not added). Adding methi seeds while cooking helps to reduce the cholesterol in the curry. Adding jeera along with rasam powder helps to reduce the gas properties in the curry. Use of more chilly is optional. Use of coconut oil is optional.
Time : 30 Minutes
Serves : 3 to 4.
Recipe of Rasam Powder :
2 Tablespoons of coriander seeds
1/4 Teaspoon of methi/fenugrik seeds
1/4 Teaspoon of jeeera/cumin seeds
A pinch of asafoetids
Red byadagi chilly : 5 to 6
Dry roast methi seeds, add coriander seeds and fry for a minute. Add red chilly and fry for a minute. add jeera and put off the fire. Let it cool. Dry grind it and use it.

Cabbage - Whole Moong -Moth Bean Curry

Cabbage - whole moong - Moth Bean/Madake Kaalu curry is a gravy dish. It goes well with almost all the main dishes.

have used Whole Moong, toor dal and cabbage. The combination of whole moong and cabbage mixes well and gives a good aroma. Toor dal helps to bind the curry nicely. Eating pulses during winter is one of the good healthy habits. Pulses helps to keep your body strong and war,
Let us see some health benefits of eating  " Cabbage " in our diet.
Cabbage is rich source of Vitamin C and good antioxidants and helps to reduces free radicals in our body. It is also good for treating ulcers, depression, immune system boosting. Cabbage has good amount of fiber and good for people who suffer from constipation. Cabbage contain good amount of sulfur and it helps to fight against infections and wounds. It contain anti-inflammatory properties and eating cabbage helps in reducing the inflammation irritation, allergies, joint pain and some skin disorders. Cabbage reduces the high blood pressure and promotes good eye health.
No Onions OR No Garlic is used in this "Cabbage -Whole Moong Curry". It is simple and easy. It is healthy and suits to all age group. Goes well with almost all the main dishes.
Let us see the recipe Now :

To Cook :

Whole Moong/Hesaru Kaalu : 1 Cup
Moth Bean/Madake Kaalu : 1/2 Cup
Toor Dal : 1 Handful
Cabbage : 1 Bowl (1/2 of medium size cabbage)
Capsicum : 1
To Grind :
Coconut : 1/2 Cup
Tamarind pulp : 1 Tablespoon
Rasam Powder : 2 Tablespoons
Jeera : 1/2 Teaspoon
Seasoning : And Adding .
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 8 to 10
Coriander leaves : 1 Tablespoon
Ingh/Asafoetida : A pinch
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Salt : As required

Method :

1. Wash and soak whole moong and moth bean for 5 to 6 hours or over night.
2. Wash and pressure cook, moth bean, whole moong and toor dal for 8 to 10 minutes.
3. Wash and cut cabbage and capsicum into thin pieces.

4. Rinse tamarind ( a small marble size) and soak in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
5. Grate coconut and grind it with 1/2 teaspoon of jeera, tamarind pulp and rasam powder.

6. Use required water to grind and remove the ground mixture from the mixi jar.

7. Keep a big pan on the fire and put cut cabbage and capsicum.
8. Let it cook till soft. Add required water. (Around 3 to 4 minutes). Add cooked pulses.

9. Add required salt, a pinch of turmeric powder. Add ground coconut mixture.
10. Mix it nicely and let it boil for 2 to 3 minutes.

11. Shift the ready curry to a serving bowl.
12. Prepare seasoning with a teaspoon of oil, mustard seeds, ingh/Asafoetida and curry leaves.
13. Add the ready seasoning and cut coriander leaves.
14. Serve with the main dish you have prepared.

Note :

Soaking pulses (whole moong + moth bean) helps to cook the pods nicely and quickly. You can cook cabbage and capsicum separately and then add it to the cooked pulses mixture. It saves the time. Adding any brand of rasam powder is optional. I have used " MTR Rasam Powder " since it suits to Udupi style curry. Adding garlic/onion is optional. Adding a tablespoon of ghee to the curry just before serving adds to the taste. Adding 1/2 teaspoon of jeera helps to easy digestion. Use of home made rasam is the best.
Dry fry /or use very little oil.
Fry 1/4 Teaspoon of methi seeds and let it turn slightly golden brown. Add 2 to 3 tablespoons of coriander seeds, 4 to 5 red chilly (byadagi menasu), and fry till coriander seeds turn slightly brown.
Put off the fire and then add jeera and mix it nicely and allow it to cool. Then grind it with coconut. It adds fresh aroma to the curry.
Time : 30 Minutes
Serves : 4 to 5.

Pigeon Peas - Tomato Curry

Pigeon Peas/Toor peas/ Togari kalu available plenty in the market. It is green and fresh. We can prepare many dishes using this peas. It is healthy, protein filled and energetic.

I have used here Pigeon Peas in the dal and it is an easy dish as usual. I feel that cooking should be easy and enjoyable and yummy. You need to have little love for cooking. So the food you cook and serve will be definitely yummy.
Let us see some benefits of eating Pigeon Peas/Toor dal in our diet.
Pigeon Pea is a good source of protein as I said earlier. It is a dietary fiber and contain vitamins, minerals like magnesium, potassium, copper, phosphorus, and manganese. Pigeon peas is low in saturated fat, cholesterol and sodium. The health benefits of using pigeon peas is, ability to stimulate growth. It does contain potassium and it helps to control and manage blood pressure, It helps to prevent anemia and boost heart health and improve digestion. Pigeon peas contain B Vitamins and Vitamin C. They help to prevent the storage of fat and boost overall energy levels.
Let us see the recipe Now:
No Onions  and No Garlic added in this Pigeon Peas - Tomato Curry" and you can use it for any special day, feast or festival. The curry goes well with chapatis, dosa, idli and plain rice.

Things Needed :

To Cook :
Pigeon Peas : 2 Cups
Toor Dal : 1 Handful
To Add :
Green chilly : 2
Pepper Pods : 3 to 4
Tomatoes : 2 ( Medium size)
Dry Ginger : 1/2 Teaspoon
Rasam Powder/Sambar Powder : 2 Teaspoons ( I used MTR Rasam Powder).
Goose berry : 2 (Optional)
Salt : As required
Coriander leaves : 2 Tablespoons
For Tempering /Seasoning
Mustard seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon (Optional)
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8 Leaves
Oil : 1 Teaspoon
Ghee : 1 Tablespoon

Method :

1. Remove the pods of pigeon peas and wash it once. Wash toor dal. Cook both the legumes in pressure cooker/in a big cooking pan.

2. Wash and cut tomatoes, green chilly (slit in between) and coriander leaves into thin.

3. Crush pepper pods and keep it aside. Grate gooseberry and keep it aside.
4. Keep a pan on the fire and heat. Add oil and mustard seeds, urid dal and let mustard splutter.
5. Add jeera and ingh. Add cut green chilly and curry leaves. Fry for a second.
4. Add tomatoes and fry for 2 minutes. Add cooked dal and pigeon peas. Add crushed pepper.

5. Add salt, turmeric powder, dry ginger and mix it well. Let it cook for 2 minutes.

6. Add MTR Rasam powder and mix it nicely and cook for another 3 minutes.

7. Shift the curry to a serving bowl. Add grated gooseberry and coriander leaves.

8. Add a tablespoon of ghee and serve with hot plain rice/roti/chapati/idli/doa or poori

You can grate one or two gooseberry and put it in a bowl of thick curd and mix it nicely with coriander and salt. You can have this as one more side dish with the food.

Note :

Adding toor dal helps the curry to be thick and adds to the taste. Adding any brand of rasam/curry powder/sambar powder is optional. You can also add garam masala to the curry. Remember Garam Masala dries up the moisture in your body quickly and it is wise to use once in while. (healthy tip).
Adding lemon extract to the curry instead of gooseberry is optional.Taste differ. Adding fresh ginger gratings instead of dry ginger powder is optional. Adding onions or garlic to the curry is optional.
Time : 30 Minutes
Serves : 3 to  4.

Padavala Kai Dal (Snake Gourd Dal)

Padavala Kai/Snake Gourd is known as one of the healthy vegetable that you should make use of it very often. Indian/local seasonal vegetables are always best to use. Padavala Kai Dal is a gravy dish and it goes well with almost all the main dishes.

I have used Snake Gourd, coconut and simple spices.
Let us see some benefits of eating Snake Gourd/Padavalaki.
Snake gourd helps to strengthen the immune system. It detoxifies the body. Helps to improve the digestive process of the body. It is good for diabetes, Good treat for hair loss and helps to reduce the weight. Snake Gourd is rich in nutrients, vitamins and minerals. It contain good amount of dietary fiber, less in calories and high levels of protein. It has vitamin A, vitamin B and vitamin C, manganese, magnesium, calcium, iron, potassium and iodine.
No Onion  or  No Garlic is used in this Snake Gourd Dal.

Ingredients : 

Toor Dal : 1/2 Cup
Snake Gourd : 1 (Medium size)
Green chilly : 2
Ginger : An inch
Lemon : 1 Teaspoon (1/2 of one lemon)
Coconut : 2 Tablespoons
Ghee : 1 Tablespoon
Red chilly : 1
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 6 to 8
Salt : As required
Coriander Leaves : 2 to 3 Tablespoons.

Method :

1. Wash and cook toor dal in pressure cooker for 6 to 8 minutes. (Add required water and cook).
2. Wash and remove the seeds of snake gourd (the pulp inside the snake gourd). Cut into small pieces.
3. Cook snake gourd pieces with required water till they turn soft.
4. Wash and Slit green chilly and cut coriander leaves and curry leaves.
5. Wash and remove the outer layer of ginger, wash it again and then grate it. Keep it aside.
6. Wash and cut lemon and remove the seeds from inside.
7. Grate coconut and grind it with little water till paste and remove from the mixi jar.

8. Keep a big pan and add cooked snake gourd pieces. Add cooked dal. Add little turmeric powder.
9. Add salt and mix it well. Add slit green chilly and grated ginger. Mix it well and let it boil for 3 to      4 minutes.

10. Add ground coconut and mix it well. Let it boil for 2 minutes. Shift the curry to a serving dish.
11. Keep a small pan and put ghee/oil. Add mustard seeds and jeera/cumin seeds.
12. Let the mustard seeds splutter. Add red chilly , ingh and fry for 5 seconds. Add curry leaves.
13. Add this seasonings to Snake Gourd Dal. . Add lemon extract.

14. Add coriander leaves and serve.

Note : 

Adding coconut is optional. Coconut adds taste to the curry. You can use plain boiled milk instead of coconut. Adding onions and garlic is optional. Do not make dal spicy. Mild spicy dal taste better. Use of oil instead of ghee is optional. Ghee adds aroma to the dal. (Ghee is good for health).
Adding moong dal instead of toor dal is optional. Taste differ. ( I have used toor dal).
Time : 20 Minutes.
Serves : 3 to 4. 

Toor Moong Bottle Gourd Dal

Toor -Moong Dal is a gravy dish. It is an easy dish. This combination of Toor dal, Whole Moong and Bottle gourd mixes well with each other and the dal turns really healthy and tasty. Bottle gourd, Whole Moong, Toor curry goes well with Chapatis, rotis, poori, dosa, idli. rice and even bread toast.

Now lets see some benefits of Bottle gourd, Whole Moong and Toor Dal.
Bottle gourd is one of the healthiest vegetable. Ayureveda recommends cooked bottle gourd for better digestion. It is cooling, calming and anty bilious. Bottle gourd supports the utriary system of our body and it reduces the chances of urinary infections. Bottle gourd contains many vitamins and minerals, like calcium, magnesium, phosphorus, Vitamin A, C and folate. Bottle gourd is good for reducing high blood pressure and diabetes. It is known for its healthy digestion and the best remedy for constipation.

Whole Moong is loaded with Vitamins and Minerals. It is rich in Vitamin A, B, C, and E. and minerals, like iron, calcium and Potassium. It is a powerful source of vegetarian protein. Green Moong is full of complex carbohydrates in form of high fiber which helps in digestion. It also stabilizes blood sugar and controls the sugar level after food.It can be highly beneficial for people having a high blood sugar. It is a low fat food rich in proteins and flibre. It also helps to lower the high cholesterol level in the blood system.

Toor Dal contains plant protein, low fat and low cholesterol. It provides carbohydrates, fiber and flolic acid.

Here is a recipe of Toor Moong Bottle Gourd Dal. This dish will be loved by the whole family of all age group. We can prepare this dish during special days and fasting days. It will be very nutritious dish and not much of spice in it. 

Things Needed :

Whole Moong : 1 Cup
Toor Dal : 1/2 Cup
Bottle Gourd : 1 Big bowl (1/2 of big bottle gourd).
Green chilly : 2
Jeera : 1/2 Tea spoon
Methi seeds : 1/4 Tea spoon
Pepper Pods : 5 to 6
Curry Leaves : 6 to 8
Coriander Leaves : 3 Table spoons.
Ingh (Asafoetida)  : a pinch
Salt : required
Ginger : 1 Tea spoon
Coconut : 1 Table spoon
Lemon : 1 Lemon Extract (juice)
Oil : 1 Tea spoon
Ghee : 1 Table spoon
Turmeric Powder : a pinch

Method :

1. Wash and cook Dal, Whole Moong and bottle gourd separately. You can cook Whole Moong and Dal in pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, Coriander leaves and curry leaves.

3. Wash and remove the skin of ginger and grate ginger and coconut. Crush pepper seeds and keep it aside.

4. Now keep a pan on the fire and heat. Put oil, methi seeds and fry in oil. Add jeera when the methi seeds turn brown.

5. Add pepper pods, green chilly,ingh and curry leaves. Fry for 2 to 3 seconds. Add cooked Whole Moong and Toor Dal.
6. Add cooked bottle gourd, ginger

 7. Add turmeric powder and mix it well. Let it cook on low flame for 5 minutes. Stir in between.

8. Put off the gas and add lemon juice to the mixture. Add coriander leaves and ghee. Mix it nicely.

9. Shift the dal in a serving bowl and add coriander leaves and fresh coconut
10. Serve with the main dish you prepared.

Note: 

Using onions and garlic is optional. Using coconut is also optional. You can use 1/2 tea spoon of garam masala to the dal. But it taste differ. You can also use more green chilly or red chilly powder to make it more spicy. You can also soak Whole Moong over night and then use it for cooking. (I have not soaked whole moong, I just washed and cooked it straight away). Use water if you think dal is too thick.
Time : 30 Minutes.
Serves : 5 to 6