Horse Gram in English is called in local Indian Languges in different names according to the region Kollu/ Kulith/ Hurli Kaalu/ Muthira / Ulavallu  are some of them.  We use them in different ways, Horse Gram is rich in proteins & Iron, Our elders in the family used to say, that it should be used in limited quantities. Pregnant woman were not allowed to eat usually in the earlier stages of pregnancy almost 6 to 7 months, as according to Ayurveda it produces heat in the body so usually is used in winter like a winter warmer, making soups, Rasam (Hurali Saaru), Molake kattida palya (sprouted stir-fry), Podi, Basaaru etc.

This is a chutney which I have made using Kollu and Paruppu, I made this with Dosa.. spicy and nice..

KOLLU (HORSE GRAM) THOGEYAL (CHUTNEY) 

Recipe: south Indian

cooking time : 30 minutes

  

INGREDIENTS:

2 tbsp Horse Gram

2 tbsp Channa Dal

1/4 cup (nearly 50 grms) freshly grated coconut

5 to 6 sprigs of Coriander leaves

5 to 6 leaves of curry leaves ( Karuvepillai / Karibevu)

5 to 6 Red chillies ( used 5 Byadgi & 2 Guntur )

2 to 3 flakes of Tamarind

2 tsp of Rock salt

Pinch of Asafoetida

little oil

Seasoning

1 tbsp of oil

1 tsp of Mustard seeds

3 to 4 curry leaves

METHOD:

In a wok take little oil 1/4 tsp fry Horse Gram for 5 to 10 minutes in a low to medium flame, remove it on to a plate, in the same wok with 1/4 tsp of oil add channa dal and fry until it changes to golden colour.

Now take both of them in the same wok together, to this add Red chillies, coriander leaves, curry leaves and  Tamarind and fry for few more minutes switch off the stove and to this add coconut and fry for 2 minutes.

Allow it to cool down, take it in a mixer to this add salt and asafoetida and grind it into a powder do not add water as you want it completely powdered well. You can keep it just like that and use it as a powder ( fry coconut a bit more time ), will store up to 3 to 4 days I think OR proceed and make it into a chutney like this....

 

Once done add 1/4 to 1/2 cup water and grind it again for an other time just once it mixes well and becomes a chutney.

In a little kadai (pan), heat oil add mustard seeds once they splutter add curry leaves and switch it off pour this on the chutney and enjoy.

Enjoy with hot rice topped with a tbsp of Ghee or as a side with Dosa or Idli, it also goes well with Venthya Kozhambu.

The post Kollu Thogeyal ( Horse Gram Roasted Chutney ) appeared first on My Veg Fare.

Rasam is such a comfortable food, that nobody would say No, I think.  I used to love Rasam from childhood, but still shouldn't tell lies right ?, Sometime I would love to eat it just like that but most of the time I would always demand that I need something to go with it, like vadam ( papads in different ways ), later stages I would go with some dry curry then on I still love eating it with Onions, Cucumbers or Tomatoes, and do you know one another thing I would love to eat Rasam with is Pulkas / Chapatis :)).  Oh! that's my favourite too.., writing this is making me nostalgic reminding me of how my Dad used to chop all the veggies in a plate and keep it in a designed pattern, he still does this to his grandchildren, My kids love to have food in my mom's house not just because it is paati's cooking ( Nan's cooking).  It is because how my Dad does these little things which is very interesting for them!!.
Coming back to this recipe.., A little twist to our authentic Rasam.
Check out my little tips for variations for this recipe.., hope you enjoy and try out and tell me how you like it...
Look at the Lovely colour of my Rasam..

ROASTED RED BELL PEPPER ( RED CAPSICUM )  RASAM



INGREDIENTS:
1/4 Cup Tuvar Dal
1 Tomato
2 Red Bell Pepper
1 Onion
2 Cloves of Garlic
2 tbsp thick Tamarind juice *
2 twigs of Curry leaves
2 to 3 tbsp of Coriander Leaves
2 tsp of Salt
1/4 tsp Sugar
2 to 3 tsp of Rasam Powder **
A pinch of Hing (Asafoetida )
1 lt of Water

SEASONING:
1 tsp Mustard seeds
1/2 tbsp of oil / Ghee
1/2 tsp Jeera /Cumin seeds

METHOD:
First of all wash the lentils - Tuvar Dal, and Tomato with a cup of water and a tsp of turmeric cook it in a pressure cooker up to 2 or 3 whistles.
Meanwhile apply a bit of oil on Red Pepper, Onions , Tomato and Garlic cloves ( do not remove the peel ). Keep all this on a meshed plate on the stove top.***, keep the flame in a medium flame and roast them turning them now and then until you feel that they are kind of roasted and cooked.
This can be noticed in different ways, do not roast it too much where the skin becomes too black, if it is a bit blackened here and there, it is fine.  Tomatoes starts oozing out the juice.
As I don't throw away the blackened bit, which is the one gives the roasted flavour to the Rasam.
Once you have done the roasted bit, take them out and allow them to cool down. Grind the cooled Roasted bit into a smooth paste.

Take the cooked Tuvar dal in a big vessel ( A vessel which fits around 1 and 1/2 lt of Water).
Add Tamarind Juice with 2 Cups of water and allow it to boil, for 3 to 4 minutes, then add the Ground paste and required quantitiy of  Rasam Powder, Asafoetida, salt and sugar.
Allow them to boil for further 3 to 4 minutes, then add the remaining water. Increase or Decrease the quantity of water according to your liking then add finely chopped Curry leaves and Coriander leaves. Bring to a low flame from medium flame.
In a small pan heat oil / Ghee, once hot add mustard seeds and cumin seeds , saute them when they splutter ****, switch of the stove add this seasoning to the Rasam.
Enjoy it with hot Rice and a dollop of ghee and with your favourite Dry curries . Papads  or Salads of Veggies....

Tips :
You can even omit Tuvar Dal if you do not want to use it.
* Tamarind Juice - If you are using fresh Tamarind use around 15 grms of tamarind flakes soaked in hot water  or In a microwave safe bowl, take Tamarind flakes and 1/2 cup of water and heat it for just 1 minute. It will be very hot, leave it for few minutes or if you want to use it immediately add 1/2 cup of cold water which brings down the temperature and allows you to squeeze the Tamarind juice or use the ready made one.
** If you do not have Rasam Powder try this powder which gives you a flavourful rasam.
 Quick Rasam Powder:
1 tbsp Coriander seeds,
1 tsp Cumin seeds, `
1/4 tsp Fenugreek seeds,
1/2 tsp Black Pepper,
1/4 tsp Mustard seeds,
3 to 4 Curry leaves
5 to 6  Badgi chillies ( If you don't get Badgi chillies then get some Kashmiri chillies, which gives colour and some birds eye chillies according to your taste of spiciness/ hot you like )

METHOD: Heat a tsp of oil , first add fenugreek seeds when they turn golden in colour add the other Ingredients and fry all of them in a low flame, so they don't get burnt away and every thing fries as needed, Other wise you can fry each of them separately but use oil only once.  When cooled grind them into a smooth powder. use this instead of Rasam powder.
*** Meshed plate  is something like this I use.. (will post the photo soon )
**** Splutter - If you are new to seasoning be careful, you can close it with a lid otherwise, as they splutter haywire and it might hurt you .

I served this rasam with a simple Beetroot stir fry...

The post Roasted Red Bell Pepper / Capsicum Rasam ( Kind of thin soup ) appeared first on My Veg Fare.

Lo! here is an other Thogayal recipe, This can be also used with Chapatis, add an other 1/4 cup water to loosen it a bit and goes very well with plain idlis and Dosas.
I always end up with lot of coriander stalk, so i keep using them in lot of different dishes so I don't have to bin them.  This is one such recipe which I made use of the stalks.

INDIAN HERBS CHUTNEY
INGREDIENTS:
2 stalks of Curry leaves
1/2 cup Mint leaves (around 4 to 5 stalks)
A bunch of coriander stalks
1 fistful Tuvar Dal
1 fistful of Channa dal
1 fistful of urad Dal
1 fistful of grated fresh coconut
5 Red Chilies
4 Guntur Chilies
1 tsp of Pepper Corns
2 Tamarind Flakes
1and 1/4 tsp Salt
1 tsp Oil

METHOD:
In a pan heat oil and add all the dry ingredients (channa dal, Tuvar dal, pepper corns, chilies, Urad dal, tamarind flakes)
In a cup of water, cook all the stalks until they become soft in a low flame, Drain water if there is any left do not throw away the water, drain the water and keep aside, which can be used while grinding for chutney/thogayal.
Once they all change colour and add curry leaves and fry them too, they wilt away but see that they don't change colour, Take them out and keep aside to cool down.
Next fry Mint leaves and take them out and keep aside, until they wilt without changing colour.
Once everything is ready, Grind the dry ingredients into a coarse powder,
Now to this add all the herbs and grind them into a coarse paste.
If you want to eat it with rice, just keep the grinded mixture as you see in the photo that is like a thogayal and season it and serve it with a tsp of oil or ghee.
If you want to use it in any other way, add water and make it into chutney consistency and enjoy.

This is my 5th day submission for BM# 15 for Group 1
Check out all my other blogging friends for the rest of delicious recipes....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Indian Herbs Chutney/Thogayal appeared first on My Veg Fare.

Absolutely yummilacious!!, You will never want to try one more recipe, divine taste, and gorgeous.., I could say a lot more to this chutney powder.  If you are from Bangalore, Karnataka, everybody would know of Subbamman Angadi in Gandhi Bazar and definitely would have bought this kind of chutney powder.  I can promise you this recipe beats that recipe. This is second version with this kind of chutney powder. The first one is here.  You would love that too..., But this one is outstanding.
Last time when I went home, I stayed in my sis home, her MIL who is also related to us in many ways!!, makes this chutney powder my kids had fallen in love with this.  She is a very good cook, and she thinks I am the good one, bless her, she asks me what do you do with this, with that vegetable and things like that :). Basically she is a fantastic lady, very helpful, very understanding and I could write a lot more about her. She has a special place in whole of the family and everybody loves her to bits.

This post and this recipe is dedicated to her, she has a very special place in my Heart - I love you so much Leela aunty. The last time I was making this, I was chatting with Lata and told her I got tired of grating nearly a kg of Copra and my hands were paining, she asked me why are you grating so much, I said I miscalculated and I have ended up in making this Chutney pudi in Kgs!!. She thought I have gone completely bonkers.  Well, any way I made around 1 and 1/2  to 2kg of Chutney pudi I think, I did not measure, and it lasted more than 4 months.., I have to make it again, kids are demanding.., I got all the things only thing is I have to make it again (dreading to grate Copra though!!).
Here is the recipe details, hope you like it and enjoy it as we all do....

CHUTNEY PUDI - BANGALORE STYLE
Recipe source : Leela Aunty

 INGREDIENTS:

175 gms Channa dal (3/4 Pav)
115 gms Urad dal (1/2 + 2 tbsp Pav)
375 gms Copra/Dry Coconut
50 gms Guntur
50 gms Byadgi
12 gms Mustard seeds
40 gms Tamarind
1/2 cup / around 120 gms - Acchu Bella (Square Jaggery)
5 to 6 twigs of Curry leaves (around 1/4 cup)
2 gms of Hing/Asafoetida
1 and 1/2 tbsp Salt ( adjust accordingly)
Oil as required

SEASONING:
2 to 3 tbsp of Oil
1 tsp Mustard seeds

METHOD:
In a pan with a tsp of oil, fry each one of the Ingredients separately and in a low flame.
When you are frying dals & mustard seeds, add Dry red chilies with them and fry this way, Frying only chilies will  give that spicy aroma, which is quite harsh, and makes your throat tickle and you might start coughing.
Frying chilies in portions with other ingredients makes it more subtle and easy to handle the Ghaatu (or harshness).
First of all add a 1/2 tsp of oil fry Channa dal to golden colour.
Next Urad dal with a 1/2 tsp of oil to golden colour.
Then fry Tamarind until they become too soft, when they cool down they harden up.
Then fry mustard seeds they too change colour to a darker colour and starts spluttering.
Then fry curry leaves
Then grate Jaggery and keep aside.
Grate Copra/Dry coconut and fry them without oil into a golden colour and keep aside.
Allow all the ingredients to cool down completely, this way your mixie will not get spoiled.

Now Mix them all together with Hing , and grind them in batches as it is a large quantity to a very coarse powder, then in the end with the last two batches Grind the ingredients first then with one batch add grated jaggery and give a little pulse just to ensure it is mixed, don't run it too much. Next  batch of the powder ingredients grind Copra with a pulse, that is quick movements, to the first setting for a minute, come back and run the mixie again for a minute this way it will not become too soft and too oily.
Take all the Grinded ingredients into a large bowl now add required quantity of salt, mix them well together with you hand so that every thing is well incorporated.

Taste and adjust Salt and give a thorough mix.
Heat a pan , heat oil then add mustard seeds when they splutter switch it off.  Give it few minutes so it cools down add this seasoning to the Chutney powder, Mix well again.
It is now ready to be served.
This Chutney powder is Semma tasty ( very tasty), goes very well with Idlis, Dosas, Chapatis, my fav is with Rottis (Akki or Ragi rotti).
You can even enjoy like my friend U who sits on my breakfast bar with my pickle and chutney powder in front of her puts little on her palm, and starts licking it up!!, she is regular customer for this powder especially!!

MY TIPS:

In Bangalore, you get powdered Tamarind, you can substitute that instead of Tamarind which is very easy process.

This Chutney powder is the second entry for my Blogging Marathon started by Srivalli, check out all my other friends who are running this marathon with me.., Hope my friends and you all enjoy this as much as we do...
adieu.., c u soon with an other recipe....

Take an other look at my Chutney powder and I will sign off...

An update for this post:
As everybody is asking me what are those two different chilies I have and always have used in many of my recipes, I would like to elaborate about them a bit..

BYADGI CHILIES: It is very popular chili from Karnataka, It is grown in Byadgi town, in Haveri district of Karnataka. These chilies are crooked in shape and long, they give a deep colour to the dishes and mild in flavour.  These chilies have are not too spicy and gives a sweetness to the dish (don't get confused they are spicy too but not as spicy as the other varities - more like kashmiri chilies you can substitute kashmiri chillies )

GUNTUR CHILIES: These chilies are grown in Guntur, Andra pradesh, they are very spicy, you can see it in the left side of the photo.

So I usually combine both it to give the rich colour to the end product!!.., If are anytime in Bangalore get these Byadgi chilies and try it in your dishes you will notice the difference.  As I don't get them here I bring it from India!. You can only use just the Byadgi chilies and you will see the difference you find with the colour and the taste of the dish!
Try it out and tell me if you liked it....

As some of you have been asking me about Jaggery, I am doing an other update you can try using any other kind - I have give few links I found googling click on them.
Jaggery / Goor / Bella . I have found that you get in powder / block and some other forms. You just have to break them down. I measured the 1/2 cup jaggery which I had mentioned and weighed it was around 120 gms.  Hope this helps

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Chutney Pudi - Bangalore style appeared first on My Veg Fare.

Hi everybody, you must have heard of the famous south Indian Healthy breakfast Idli and you know its most delicious accompanist , Yup two of them One is healthy but the other one is unhealthy because its fried in Oil otherwise the ingredients in it are very healthy too.. Idli always goes with Vada and Sambhar.
I don't think any south Indian would say no to this dish its a favourite dish of the Indians..,
Best part is when you are sick Doctors prescribe medicine and ask you to eat only Idlis and Bread..., so you know why Doctors prescribe Idli too in their prescription :), Idli is healthy because it is steam cooked.
Well, of course we are not talking about Idlis today in this page we are talking about the best friend of Idlis which are the Vadas.., Even though it is made of Dal, very health conscious people prefer not to eat as it is a deep fried snack.., well, now you can be rest assured with this recipe you can have at least a few of them..., I can guarantee you.., you will love this recipe...
Last Sunday I had made Idli, vada and sambhar for breakfast, every time when I make them.., I just eat only one vada,  I control myself  even though it is so tempting, (which is too hard)!. you know what I mean.
That too.,  when the doctor says your cholesterol level is on its first step!. , if people look at me they would never believe . But, unfortunately it is true..., that was when I decided I will try to cut down on my snacking fried goodies. This was just a sudden thought and  I tried this method.., I thought if it is doesn't work, I can always deep fry it!, So, tried this method it worked absolutely fantastic. The taste was their, not too crispy as when you deep fry them.., but I can really enjoy.., what more can you ask for right ?
So here is how I made it, and my kids loved it.., I was happy as kids said mum you could making this as an evening snack when ever we want it., and you don't have to worry any more thinking that you are making your kids eat deep fried snacks.. as they are totally guilt free...
Hope you all like it and and enjoy it as we do...
This recipe is for the Blogging Marathon - Kid's delight - under 30 minutes

URAD DAL VADA - A GUILT FREE SNACK



INGREDIENTS:
1 Cup Urad dal (I used unsplit)
2 tbsp Channa dal
2 to 3 green chilies or 1/2 tsp coarsely crushed Pepper (optional)
A pinch of Hing/Asafoetida
1'' Ginger
1 stalk curry leaves
1 and 1/2 tsp salt
A big pinch of Baking soda
Oil
Guntapanganalu skillet /Aebleskiver Pan

METHOD:
Soak Urad dal and channa dal for an hour or two, Grind into a smooth paste.
You can Grind chilies and Ginger also with the dals or chop the green chilies and grind the ginger with it.
If you are going to use Pepper crush it coarsely and add it to the batter.
Chop the Curry leaves and add salt as required.
So hope you understood..
Now mix them all well together, and keep the batter ready.
Heat the skillet on the stove top brush it with oil, pour the batter in each of the holes and close the lid, cook undisturbed for 6 to 7 minutes remove the lid and with a spoon or a small stick comes with the skillet turn them over add a little oil into each hole around the vada that way it talks to the bottom of the skillet this makes the vada  more crispier.
That's it your urad dal vada is ready to gobble with out guilt....
Sorry guys my clicks are not doing justice..

You too make this, eat , enjoy..., and do tell me if you tried and how it turned out.....did you like it..?

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Urad Dal Vada/ Urad Dal dumplings a Very guilt free version appeared first on My Veg Fare.

Curry Leaves Powder

The most beautiful, gorgeous and rich herb with amazing flavour and  or shall I say to the Asian countries.  The most aromatic herb I would say in my kitchen or should I say in every  Indian kitchen.  

Coriander and Curry leaves are a must in every Indian kitchen, I just can't live without them!. 

First time when I came to UK I went and bought Coriander leaves for the first time, I was so shocked it was a small bunch,  and costed a fortune (£1), for a few days I used to use it scarcely but couldn't stay away from it for a long time, even if it was very expensive.

But, when I go to London, I act as if I have won a bumper prize I pick up at least 4 bunches, and with that I get few greens which I never get it here. I envy people living in India are lucky they get so many types of keerais (green leaves), aren't they lucky ?.

Murraya Koenigi is the botanical name and colloquial name for this herb is called Curry leaves, Kadi Patta-Hindi, Karivepillai- Tamil, Karibevu- Kannada, Karapincha - Sinhala, Karivepaku- Telagu... Check out this website you can find the name of this leaf in 52 different Languages/countries.

Curry Leaves has a great medicinal value, which is why it is widely used in Asian Continents, Curry leaves are also used in Ayurvedic medicine (alternative medicine), Curry leaves are rich in minerals, Iron and vitamins -  

Check out the websites at the bottom of the post for lot more information on curry leaves.
From Wiki:The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. They are much valued as an anti-diabetic,^[2] antioxidant,^[3] antimicrobial, anti-inflammatory,hepatoprotective, anti-hypercholesterolemic etc. They also contain iron.
This recipe I got basically from Kusuma aunty, my sis's MIL, when she came to visit here, she served this and my H and kids loved it, I tweaked  it a little bit and here is my version, Thanks to her this is our family favourite now....

This is my version:

INGREDIENTS:

I have measured the ingredients in gms
60 gms Curry Leaves
80 gms Garlic Cloves
100 gms Dry coconut /Copra
60 gms Tamarind
140 gms Peanuts
40 gms Dry Red Chillies (Badgi)**
Salt as required
1/4 cup Grated Jaggery

SEASONING:
1 tbsp Oil
1tbsp Channa dal
1 tbsp Urad dal
1 tsp mustard seeds

Take curry leaves and just pluck the leaves out, wash them and wipe them clean and dry them with a tea towel or kitchen towel. Once they are dry, Crush the Curry Leaves by grinding them in a mixie in 1 minute turning (Or shall I say in short bursts). just like the above click.

Take a wok or a wide pan add 1/4 tsp oil, once it is hot add the seasonings, once the dals change colour, to this add the Crushed Curry Leaves and fry them in a very low flame, keep on frying until they are nicely roasted, just like the above click.
It should not loose its colour, but should be dry.

Then peel the skin of the Garlic cloves fry them in the same wok for just 2 minutes then grind them in a mixie again with short turns and keep them aside. (sorry forgot to click this step next time I will update).

Then as always when I  am using Tamarind I always roast them on stove top, once they are cool I cut them them little pieces so the mixie will not get into problems and them I grinded them, Just once then grind them with curry leaves and keep aside.

Then Roast ground nuts remove the skin once they are a bit cool, then as I have told in my earlier post, after the skin is peeled, break them open and remove the pod from each peanut, as they tend to give a bitter taste. just like I have shown above.

Grate Jaggery and keep aside (sorry no click will update soon)

Grate Dry copra/ Dry coconut, fry them 2 minutes in the same pan without any oil.

Once every thing is ready grind the roasted curry leaves with this grind Dry chillies, Roasted Tamarind, Roasted peanuts and Copra.
Once they are well grinded together with required quantity of salt, finely add garlic and Jaggery give one more turn in the mixie do not over do it, if you grind garlic too much it becomes like paste, so be careful.

Take them out from the mixie, mix them well in a big bowl with your hand or with a spatula so they are well combined together taste and adjust salt.
and your very Nutritious Curry leaves powder is ready to eat with hot rice and Ghee... Enjoy
I will post few more versions of my curry leaves powder I make...
Check out these links to know more about Curry leaves

Kusuma Aunty's version wasn't too different, as hers was the basic recipe.., what I tweaked about this was I just added Groundnuts, as they have lot of proteins in them. If you want to skip it that makes Kusuma Aunty's recipe! 🙂 enjoy however you like....

http://www.prokerala.com/health/medicinal-herbs/curry-leaf.php
http://ayurvedichomeremedies.blogspot.com/2011/08/ayurvedic-home-remedies-medicinal-uses_14.html
http://www.diabetesmellitus-information.com/diabetes_herbs.htm
http://www.health-enz.com/herbs/curryleaf.shtml
http://www.diethealthclub.com/health-food/curry-leaves-health-benefits.html
http://jaiho-dubai.blogspot.com/2011/07/curry-leaves.html
http://www.diethealthclub.com/health-food/curry-leaves-health-benefits.html
http://benefitsofindianfood.blogspot.com/2007/03/curry-leaves.html

I am sending this to Walking through memory lane of Gayatri's event

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