Eating greens are something I love, At least weekly thrice I use different greens in my cooking.  when I was in India, I used to use greens every day!  But, In India you get so many different varieties as I am in India right now I will try and introduce all the greens I used to use back in those days when I used to live here.  I miss them so much especially my hubby! Every day I used to just cook one of the varieties with a dash of salt and serve him!

This boy used to bring different kinds of greens in a big tokari / Butti (Basket oven with jute) tied to a cycle and a big wet cloth on top of it so the greens remain fresh until he sells everything!  He used to hang a bottle of water to the handle and sprinkle water now and then to keep it fresh.  Some of them use Gonicheela (Go-ni-chee-la) made with jute! Which stays wet for a long time and keeps the greens fresh.  My favourite which he always used to get me was Gongkura or Gonkura!

Today I am introducing you to these beautiful greens called Chakothne or Chakkotha spelled as Cha-ko-th-ne and Soppu spelt as so-oppu!!  Soppu means Greens!  I tried searching for an English name for this and the nearest I have come to is – It’s called Mountain Spinach! When I read the Wikipedia article I thought it might be the same!  Anyways If you are in Karnataka try this green and I am sure you will love it.

Chakothne soppu or Mountain spinach are very low in calories and fats.  Its leaves hold a good amount of soluble dietary fiber.  It is rich in Nutrients like Vitamin – K, C, E, B Minerals – Iron, Calcium, Potassium, and Magnesium.

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Chakothne soppu (Mountain Spinach Yogurt gravy) Majjigehuli / Morkuzhambu

The greens in this Yogurt gravy is so delicious and goes very well with rice or Raagi Mudde ( Finger Millet Balls)

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 1 Big Bunch Chakkotha / Chakkothne (Mountain Spinach)
• 2 cups slightly Soured thick Yogurt (curd)

Ingredients to Grind

• 3 tbsp channa dal soaked
• 3 numbers Green chillies
• 3 number Dry Red Chillies
• 1 tbsp coriander seeds (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 cup freshly grated coconut
• 1/4 cup Chopped coriander leaves ( 5 sprigs)
• 1/4 cup water

seasonings

• 2 tsp coconut oil (or any other oil)

Instructions

• First, you need to soak channa dal for at least an hour.
• Meanwhile remove the thick hardy stem from the greens in the stalk below and rest of them give a good rinse thoroughly so there is no mud or sand stuck to them.
• Then chop the greens finely and Cook the greens in ½ cup of water. I use my pressure cooker and cook the greens up to two whistles. You can also cook in a thick bottomed container but then you need to keep an eye on it and keep adding water as you don’t want it get stuck to the bottom while cooking as the water evaporates steadily.
• Grind ingredients mentioned under the Ingredients to grind to a smooth paste using the water mentioned in the list.
• Once the Greens are cooked take them in a thick bottomed container with the water to this add the ground smooth paste, mix well, and allow it to boil. This helps in masala getting absorbed into the greens and the raw smell of the masala disappears.
• Just keep an eye keep stirring now and then as it starts to thicken add extra water if needed probably ¼ cup or so then it won’t get stuck to the bottom. The Dal and coconut helps in thickening quickly, so don’t forget to monitor after 5 to 8 minutes add required amount of salt.
• Beat the curd/yogurt, reduce the flame to sim pour it to the cooking greens masala mix well and allow it cook for few more minutes keep stirring. If you cook in a medium flame you need to keep an eye on the yogurt gravy if it boils too much the yogurt splits!!
• To monitor this, you can notice small bubbles forming at the edge of the container that is when you switch of the stove and place it on to a heat resisting mat. If you leave it on the stove the heat of the stove may curdle the gravy and the real consistency of the Majjige huli will disappear.

Notes

Don’t use too sour curds.
Don’t forget to monitor the gravy when it is cooking after you add yogurt.
I have used a just ¼ cup of coconut you can use more and reduce the quantity of channa dal to ½ the quantity mentioned above.
You can use a combination of both the chilies or just use any one of them. Preferably green chilies are used.  If having health problems like IBS wherein you are allowed to use green chilies use dry red chilies.
You can substitute it with spinach as well.
Check this post for different kind of vegetables I use to make Majjige Huli / Morkuzhambu and don’t forget to check the Notes.

The post Chakotha soppu (Mountain Spinach Yogurt gravy) Majjigehuli / Morkuzhambu appeared first on My Veg Fare.

SAMBHAR - ARICHUVITTA SAMBHAR

INGREDIENTS:
1 Cup Thuvar Dal
small Tamarind
10-12 Small Onions
3 Nos Green chillies
1 Tomato
curry leaves
small Marble sized Tamarind
1 and 1/2 cup of Chopped Vegetables (I used carrot, beans, potatoes)
Salt as required

ROAST AND GRIND
1 tbsp Channa dal
1 tsp Urad dal
1/2 tsp Fenugreek seeds
5-6 Red chillies
1 and 1/2 tsp Coriander seeds
1/2 tsp Mustard seeds
1 tsp Jeera /cumin seeds
1 tsp Oil

TO TEMPER
1 tsp Mustard seeds
3/4 th tsp Fenugreek seeds
Asafoetida/Hing
1 tsp Jeera
1 tsp of Oil

METHOD:

Heat a tsp of oil and fry all the Ingredients under Roast and grind and when cool make it into a smooth powder.
In a pressure cooker, cook the dal with a bit of turmeric and 1 and 1/2 cup of water until soft.
Now heat a tbsp of Oil, put in all the Ingredients under the temper heading and roast it until they all change colour, now add the chopped pearl onions fry until they turn transparent and now add chopped tomato and green chillies, curry leaves, cook them until they are soft.
Microwave tamarind in a cup of water, they would have become soft now keep it aside for few minutes until they are enough to handle to your hand, add a bit of cold water which makes it cool sooner.
Squeeze out the water, take the filtered juice add it to the cooking onions and tomatoes.
Now add the chopped vegetables until they are well cooked.
Now add the mashed and well cooked dal to it and cook all of them well together.
Now add the powdered sambhar powder to it and boil it for a few more minutes.
Now the Sambhar is ready to go, Enjoy it with warm rice and a dollop of Ghee.

This recipe goes to my Event Bloggers Marathon 

The post Sambhar-ArIchuvitta Sambhar II appeared first on My Veg Fare.

GUJARATI DAL

INGREDIENTS:
1 Cup Tuvar Dal
2 Drumsticks
1 Medium sized carrot
1/2 cup Lilva Beans
7 to 8 French Beans
A fist full of Ground nuts (Peanuts)
1/2 tsp Turmeric powder
1 Green chillies
5 Nos soft dates
1/2 tsp Cumin powder
1/4 tsp Garam Masala
1 tsp Ginger
1 tsp Coriander powder
few Coriander leaves

FOR SEASONING:
1 tsp Ghee
1/2 tsp Fenugreek seeds
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
4 Nos Red chillies
curry leaves
A pinch of Asafoetida

METHOD
Cook Tuvar dal with turmeric powder and dates ( but in the recipe what valli sent us was you have to use dried dates soak them in warm water and cook them with other vegetables, as I had no dried dates and I did not want my kids to find out what was in it I cooked them together with Tuvar dal and mashed them well) in a pressure cooker for 3 whistles.
chop the Veggies, cook them in a vessel with 2 to 2 and 1/2 cup of water with a ladle in the vessel and close the top with another broader vessel ( say like a besan type of vessel) with a cup of water in it. This helps in cooking the veggies quicker and faster in a medium flame, keep an eye when it is boiling so it doesn't burn underneath with no water :)). Add the masala powder, tamarind and Jaggery and let it also cook when the veggies are half cooked.
Once the veggies are done, add the Dal to them mix together and cook them again for few minutes adjust salt and curry leaves.
Meanwhile in a small wok, heat a tbsp of Ghee and add all the Ingredients under seasoning fry them for 2 minutes, add this to the dal and serve hot with a dollop of ghee and rice or with chapati or pulka.l
Mmm.., very delicious, you too make this healthy recipe and enjoy it.

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SPINACH SAMBHAR WITH SWEET CABBAGE STIR-FRY

INGREDIENTS:
2 Bunches of Spinach
3/4th Cup of Tuvar Dal
1 Tomato
5-10 Small Onions/Shallots
Tamarind Gooseberry size
Salt as required
A Pinch of Asafoetida
Few curry leaves

Grind together:
3 to 4 tbsp of Sambhar Powder
1 tbsp of Rasam powder
3 tbsp of Coconut
cooked Tomato

Seasoning:
2 tsp of Oil
1 tsp of Mustard seeds

METHOD:
Wash and cook finely chopped Spinach, Tomato (chopped into two halves)  and Toor Dal together with a pinch of Turmeric powder in a pressure cooker up to 3 whistles.
Meanwhile chop the small onions finely and keep aside until needed.
Meanwhile when it is cooking, soak Tamarind in 1/2 cup of water and microwave for 1 minute, do not try to squeeze tamarind extract immediately you can add another 1/4 cup of water and squeeze the tamarind juice, if you can handle the hot water or leave it a few minutes, until you are comfortable with the water and squeeze the juice out of it.
Take a broad vessel heat a cup of water, Once it starts boiling, add the tamarind extract allow it boil for few more minutes (10-12 minutes) until the raw smell disappears in a medium flame, be careful otherwise it darkens the vessel ! around the sides. keep an eye on it.
By that time if the cooker has cooled down,  remove the tomato and keep it aside but for the spinach-Toordal mixture , with a masher give a light mash, so both of them combine together very well then add this to the cooking vessel, Immerse a ladle in it, so when it is boiling it won't spill out, still keep it a very medium flame and keep stirring now and then so it wont' get stuck to the bottom, because it might start to thicken.
Now Grind everything under the Grind together heading, with the cooked Tomato into a smooth paste with the help of 1/2 cup of water dissolve it well and add it to the cooking greens, mix well and let it boil, add required quantity of salt and asafoetida.
Now take a wok heat oil, add mustard seeds once they crackle up add the chopped onions and curry leaves and fry for few minutes until they are transparent add this to the cooking greens and dal mix well, and Now your sambhar is ready to be served with papad or dry curry of your choice.
I served it with Sweet cabbage dry curry.... recipe follows....

SWEET - CABBAGE STIR FRY:
INGREDIENTS:
1 Whole sweet cabbage
curry leaves a few
salt as required
few fresh Coriander leaves
A pinch of Asafoetida
1/4 cup Grated fresh Coconut

For Tempering:
1 tbsp Channa dal
1 tbsp Urad dal
1 tsp Mustard seeds
4 to 5 Dry Red chillies
1 tbsp of oil

METHOD:
Take a bowl with water, chop the cabbage finely and put it into the water, give one wash and drain all the water and keep aside.
In a wok heat oil, add mustard seeds once they crackle add everything under Tempering and saute for a minute the colour of the dals change, or you smell a nice aroma, Now add the chopped cabbage and curry leaves and mix well.
In a low flame cook the cabbage without any water, if you find it too dry sprinkle just a fistful of water.
I usually keep them immersed in water, until I need them. Once the seasoning is done, I dip my palm take a fistful of the cabbage try to drain by giving it a little shake and then add it directly to the wok or you can do as I said earlier.
Keep it covered and just few minutes once stir them all once and leave it again within 15- 20 minutes it gets cooked and just keep an eye that they don't get stuck to the wok, as we all know that cabbage gives water on its own, it is better not to add too much water.
Add salt mix well leave it for few more minutes
Then add freshly grated coconut mix well and serve.
This even goes well with Rasam, Chapatis etc..,,

I am also sending this to '' Only Greens event'' started by Pari  of Food delicious and guest hosted by Sara's Corner.

The post Spinach Sambhar with sweet cabbage Stir-fry appeared first on My Veg Fare.

• 2 Cups Curds
• 1 Cup Vellarika
• 2-2 shallots
• 2-3 Garlic pods
• 4 to 5 Green chillies
• 1/4 tsp turmeric powder
• 1 tbsp cumin seeds
• 1/4 tsp fenugreek seeds
• 2 tbsp freshly grated coconut
• 1 sprig curry leaves
• 1 tsp mustard leaves
• salt as required
• 1 & 1/2 cup water

1. Chop both the sides of the cucumber and take out the sourness from them and wash the vegetable and peel the skin and cut it into cubes.
2. cook the chopped cucumber with the water said above until soft with turmeric and  2 green chillies
3. Grind coconut, remaining shallots, garlic pods and remaining green chillies and cumin seeds into a smooth paste ( I roasted shallots in a tsp of oil before grinding as I thought that the raw smell may not be nice should try without roasting it next time!!)
4. Add this ground mixure into the cooked vellarikka and boil it for few more minutes then add curds to it and mix well and allow it to simmer in a low flame for few more minutes keeping an eye on it because if it starts boiling it curdles up and water saperates out, so, when you see at the border of the curry you can see small bubbles forming it is best to put off the fire immediately than risking it by seeing it being curdling!!
5. Then Season it with heating 2 tbsp of oil, then adding mustard seeds, fenugreek seeds, a tbsp of channa dal, urad dal and shallots, curry leaves to it I used 2 dried red chillies also to it.
6. Add required quantity of salt and mix the seasoning and serve it with a dollop of ghee and hot rice and dry curry of your choice.

• 1/2 kg Aloo
• 1/4 kg Capsicum
• 1 medium bunch of Methi leaves
• 1/2 tsp Turmeric powder
• 2 to 3 tbsp of Chilli powder
• 1/2 tsp of Cumin and coriander powder
• 1/4 tsp of Fennel powder/saunf powder
• 1/4 tsp of Asafoetida
• 1/2 tsp of mustard seeds
• 1 tbsp of chenna dal
• 1 tbsp of urad dal
• 1 sprig of curry leaves
• salt as required

1. Cook Aloo in a pressure cooker and remove the skin and cut it into cubes ( or you can cut potatoes into cubes peeling of the skin or keep the skin if you wish and use it straight in the wok).
2. Wash & cut capsicums into cubes remove the seeds
3. Take a wok pour 3 to 4 tbsp of oil heat it, once the oil is hot add mustard seeds, chenna dal, urad dal, turmeric powder and then chopped potatoes and chopped capsicum and curry leaves and mix well
4. Now Wash the Methi leaves and chop it fine and add it to the wok mix well and allow it cook and roast well in a low flame
5. Once everything is three fourth cooked add the required amount of salt, and all the powders mentioned above mix well and leave it for some time so that the vegetables absorb all the powders and cook well.
6. Once everything is well done, serve it hot with rice, chappatis or pooris, you can mix it with rice and eat it too !!

The post Aloo-Methi-capsicum roast & vellarika (cucumber) more curry appeared first on My Veg Fare.

ARAICHA PAVAKKAI KUZHAMBU, RIDGE GOURD and CORIANDER CHUTNEY

Ingredients:

• 300 gms Frozen Bitter gourd rounds or you can use fresh 3-4 medium sized bitter gourds cut into rounds as she says in her recipes.
• 1/2 Onion chopped roughly
• 3-4 pods of garlic (optional)
• 2 tbsp Jaggery (or as per taste)
• 1 red chilly split in half and seeds removed
• 1/2 cup of tamarind pulp
• seasoning (1 tsp of mustard, cumin, methi, & 1 sprig of curry leaves)

PASTE:

• 1/2 cup pearl onion or 1 medium size red onion chopped roughly
• 2 tbsp corriander seeds
• 2 tsp cumin seeds
• 1 tsp pepper
• 2/3 red chillies fry the above in a little bit of oil and blend to a smooth paste
• Optional 3 tbsp of grated coconut ground to a paste or 2 tbsp of pottukadalai (dalia) powdered or 6-8 almonds powdered ( I used pottukadalai 1 & 1/2 tbsp)

METHOD:

1. In a pan heat oil and add the seasonings followed by the red chillies.
2. Add Onion and fry till translucent. add the garlic and fry a little bit.
3. Add the bitter gourd pieces and fry till they turn soft, alternately bitter gourd pieces can be fried separately with a little oil and added here.
4. Add the ground mixture and salt and mix well and when it is boiling add the tamarind pulp close the lid and cook for 6-8 minutes
5. Add the jaggery and the optional coconut paste mixture and remove from the heat in 2-3 minutes.

Eat with hot rice and a dollop of ghee or a tsp of oil and enjoy it as we did.

RIDGE GOURD &CORIANDER CHUTNEY
Ingredients

• Ridge Gourd peeled, deseeded and cubed
• 1/4 Onion chopped
• handful coriander leaves
• 1/2 tbsp coriander seeds
• 2 Red chilies
• 1/2 tbsp Channa dal
• 2 tbsp grated coconut
• a small piece of tamarind
  salt to taste

METHOD

1. In a pan heat oil, roast the dal, coriander seeds and red chilies and set aside
2. Now add the onions and saute till translucent
3. add the ridge gourd and saute till cooked 1/2 a cup of water in (here I used the whole ridge gourd as I make chutney with the peel which I have already posted I did not waste anything from the vegetable so i cubed ridge gourd and cooked them in a small pan in a low flame and used it to grind the chutney and followed all the other steps
4. add the coriander leaves and saute for a second or two
5. Add the coconut, salt and cook for a couple more minutes till everything comes into one big mass.
6. Turn off heat, cool and blend.

This was very good, and we used it for 2 days as I had put an extra chillies which made the chutney quite hot !!
BEANS PORIYAL
I had some frozen beans which I decided to use as already said because of my kids and try to pasify them with a dry curry I thought I could push this pavakka dish in their plate, and it really worked out !!
Ingredients:

• 300 gms frozen beans chopped ( or substitute them with fresh ones)
• 2 tbsp of Rapseed oil
• 1 tsp of mustard seeds
• 1 tbsp of channa dal
• 1 tbsp of urad dal
• 1 sprig of curry leaves
• a pinch of asafoetida
• 1 or 2 tbsp of green paste (see note)
• salt to taste
• 2 to 3 tbsp of fresh grated coconut

METHOD

1. Heat oil in a wok, add mustard seeds, and dals and add the chopped beans with sprig of curry leaves and saute them
2. Once they are cooked add required quantity of salt and mix well and close the lid.
3. After 2 or 3 minutes add the green paste and mix well and saute them for another 10 minutes until they blend and the masala is absorbed by the beans .
4. Then add 2 to 3 tbsp of fresh grated coconut mix well leave for 3 minutes and serve.

NOTE: The Green paste is which I always have with me I use this in sandwiches and for making bhel and use it with my fresh grated salads sometimes. This is made with green chillies, coriander leaves, mint leaves & curry leaves. check my post on this.
I am sending this to RCI-Konganadu cuisine to Priya's easy and tasty recipes blog who is hosting this event.

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BOTTLE GOURD KOOTU (SOREKAAYI /BEEREKAAYI/DUDHI)

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PACCHAI KOLAMBU

Ingredients:

• 1/4 Kg French or Dwarf Beans
• 1/4 Kg green peas (Fresh or Frozen)
• 4-3 Red chillies (Guntur-Badgi)
• 2 to 3 tbsp of grated fresh coconut
• 1 tbsp coriander seeds
• 1/4 tsp mustard seeds
• 1 tbsp dry coconut or copra or dessicated coconut
• 1 & 1/2 cup Tuvar Dal
• 1tsp turmeric powder
• a pinch of asafoetida

METHOD

1. This a kolumbu or Sambhar variety in which nothing is roasted or fried and does not use Tamarind in it.
2. Using more coconut gives more flavour to the recipe and you can thicken the sambhar by adding more quantity of Tuvar dal or through the coconut or a bit of Rice when grinding the ingredients. Soak rice in a bit of water so it grinds into a smooth paste.
3. Meanwhile cut beans very small so that it gives a good combination with the peas, cook both the vegetables together.
4. Then cook the Dal in a separate vessel and mix them together
5. Grind all the ingredients without frying them into a smooth paste, mix it with vegetables and Dal and cook them until a nice aroma comes out of it.
6. Add 1 or 2 sprig leaves & season it with oil & mustard seeds
7. Serve hot with Rice, if you want when serving you can squeeze a bit of lemon juice if people like tangy smell in their food and with a nice pickle or papad.
8. my uncle Bhagavan mama was an Ace in cooking this dish he said a combination of both coconut & dry copra gave a different flavour to this dish.

Variation: you can cook this with cabbage it goes very well with it.

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