Moogadali Polo ( Split Green Gram Dosa)

Moogadali Polo is a very simple breakfast. It doesn't require any fermentation unlike many dosas. It is very easy to prepare and can be made within 15 minutes excluding the soaking period. It is also a protein rich breakfast, hence a good option for those who are looking for non-rice dosa.
I tried making this for the first time. I was little bit doubtful about the taste but to my surprise it tasted very good. Try making this healthy dosa and enjoy!

Ingredients:

• Split green gram/Hesrubele/Moogadali- 3/4 cup
• Green Chillies- 3-4
• Onion, small sized- 1
• Cilantro/Coriander leaves- 5-6 sprigs
• Salt- To taste
• Oil- For frying

Procedure:

Wash and soak the split green gram for 3-4 hours. 

Drain the water and grind it along with green chillies, to get a fine paste. Add water if required. Transfer this into a bowl. The consistency of the batter should be medium (not too thick or thin). Now add salt, finely chopped onion (you can as well fry the chopped onions till translucent) and coriander leaves. Mix well. The batter is ready.

Now heat the tawa on a medium flame and add a ladel full of batter and start spreading it in circular motion. Spread oil on the surface (optional) and then close it with a lid. Let it cook until the base of the dosa turns golden brown. This might take 1- 1.5 minutes).

Then flip the dosa to cook the other side. Let it remain, until you get a few brown spots.

Transfer to a plate. Moogadali Polo is ready!!

Serve it hot with chutney. Above measurement serves two people.

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Tomato Saaru (With Dal)

Tomato Saaru is a very delicious accompaniment to rice. There are so many varieties of tomato saaru. I am not a big fan of Tomato saaru but this saaru won my heart. I tasted this for the first time at my friends place. I liked it soo much that I asked him the measurements. He had to call his mother and gave me a rough measurement. It was in my to do list from so many months. Finally I made it and the taste was so good that my happiness knew no boundaries. The method might look lengthy but its worth to give a try! 
Try this method and I am sure you all will love it!

Ingredients:

• Tomato, medium sized- 2-3
• Toor dal- 1/4 cup
• Ginger, grated- 1/2 tsp
• Green chillies, sliced- 2-3
• Cilantro/Coriander leaves- Few sprigs
• Turmeric powder- 1/4 tsp
• Tamarind- A small piece (adjust accordingly)
• Salt- To taste

For Masala:

• Dried red chillies- 3-4
• Coriander seeds- 2 Tbsp
• Split black gram/Urad dal- 1 1/2 tsp
• Cumin seeds/Jeera- 2 tsp
• Fenugreek seeds/Methi seeds- 1/4 tsp
• Asafoetida- 2-3 pinches
• Oil- 1 tsp
• Grated Coconut, fresh/frozen- 3-4 Tbsp (Optional)

For Seasoning:

• Oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds/Jeera- 1/2 tsp
• Curry leaves- Few

Procedure:

Wash the tomatoes and cut them roughly into big chunks. 

Now cook these tomato pieces adding water as required along with green chillies and ginger. Add salt, to taste. Meanwhile, cook the dal in a cooker adding water as required for 2-3 whistles.

Once the tomato looks cooked, transfer them on a plate (without water) and allow them to cool. Once completely cooled remove the outer skin of the tomato. Put these pieces in a mixer and pulse it 2-3 times, for couple of seconds (don't make a puree). Put it in a bowl.
Now Fry the spices listed under masala, one by one (except grated coconut), until they turn light brown using oil. Allow them to cool. 

Now grind the grated coconut (if using) to a smooth paste. To this add all the roasted spices and tamarind, to get a smooth paste. Add water as required. Now, the masala is ready.
Next step would be to mix all of them one by one. First add the crushed cooked tomato to the left over water containing ginger and green chillies. Then add cooked dal (beaten properly) and ground masala. Mix well. Add turmeric powder and salt, if required. Bring it to a boil. Adjust the consistency by adding water (you can make it very thin or medium thick). Continue heating for 3-4 minutes after it comes to a boil. Garnish it with chopped cilantro.Turn off the heat.
For seasoning- Heat oil. Add mustard seeds. Once it starts spluttering, add cumin seeds. Roast it until it turns light brown and then add curry leaves. Turn off the heat. Add to the prepared saaru and mix well. Tomato Saaru is ready.

Serve it hot as a side dish to rice or idlis, with a generous amount of ghee on top. You can as well serve it as a soup. Above measurement serves 3-4 people.

Note: #Adding grated coconut is optional. Skipping it doesnt hurt the taste.
# You can as well make the spice powder. Just dry roast the spices mentioned under masala (except coconut) and then grind them to a fine powder and store it. Add this powder as required while making. This would save the time of grinding and thus helps people who are pressed for time. 
# You can as well garnish a Tbsp of grated coconut, instead of grinding it.

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Beans Upkari ( Beans Stir fry)

Beans Upkari is a very simple konkani dish. I can say it is a basic dish and very easy to prepare. Enjoy this healthy dish!

Ingredients:

• Beans, Chopped*- 1 1/2 cup
• Oil- 1 tsp
• Mustard seeds- 1/2 tsp
• Dry red chilli- 1-2
• Grated coconut, fresh/frozen- 1 Tbsp
• Salt- To taste

*Beans can be substituted by any other vegetable of your choice (Only the cooking time may vary)

Procedure:

Heat oil. Add mustard seeds. Once it starts spluttering, add broken red chillies. Fry for few seconds and then add chopped beans. Mix well. Add salt and water, as required. Close it with a lid. Keep checking in between, to see whether it is done. When beans is almost cooked, add grated coconut and mix well. Continue cooking for 2-3 more minutes and turn off the heat. Beans Upkari is ready!!

Serve it hot as a side dish to rice. Above measurement serves 2-3 people.

Note: #You can also add a small potato (cut into small cubes) along with beans.

#One more variation is to add a small onion (finely chopped) before adding chopped beans and it has be lightly browned.

#You can as well add 1/2 tsp of Urad dal (split black gram), for the seasoning to get an extra flavor.

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Papashpala Bendhi (Raw Papaya Curry)

Papashpala Bendhi is a very simple Konkani dish. Few days back, when we went to a Chinese store, I saw a basket full of raw papaya. So I thought- why not prepare Vaali- Papashpala Ambat. Hence got a big papaya and made ambat. Then I was worried about the left over papaya and asked amma, so that she can suggest me a recipe with it. She then told me to Bendhi. I tried it for the first time and loved it. Try making this and enjoy!

Ingredients:

• Raw Papaya- 1/4 th of a big one
• Grated Coconut, Fresh/frozen- 3/4 cup
• Roasted red chillies- 4-5
• Tamarind- A small ball (gooseberry sized)
• Oil- 2 tsp
• Garlic pods- 6-7
• Salt- To taste

Procedure:

Remove the seeds and peel of the raw papaya and cut them into pieces (not too small).

Now pressure cook these pieces adding little water and salt, for one whistle.

For masala- Grind grated coconut, roasted red chillies and tamarind to a fine paste, adding water as required. Add this paste to the cooked raw papaya pieces and bring it to a boil.

Continue heating for five more minutes and turn off the heat. Consistency of the gravy should be medium thick.

For seasoning- Heat oil and add crushed garlic pods. Fry it until it turns golden brown. Add this to the prepared gravy. Papashpala Bendhi is ready!!

Serve it hot with rice. Above measurement is for serving two people.

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Boodh Kumblakaayi Huli (Ash Gourd Curry)- Udupi Special!

Boodh Kumblakaayi Huli is a very popular dish of the Udupi brahmins. It is daily served to the deities in Shri Krishna Temple of Udupi, as prasadam as well as in many other temples of Udupi. I am a big fan of this dish. 
Many years back, I noted this recipe from a magazine and my amma prepares it regularly. After my marriage, this is one of the few dishes which I noted and brought it along with me! I have two more recipes, which I will be posting soon. Try making this tasty dish and I am sure you will like it!

Ingredients:

• Ash gourd/Winter melon, chopped*- 2 cups
• Toordal- 1/3 cup
• Green Chillies, Slit- 2-3
• Cilantro/Coriander leaves- Few sprigs
• Curry Leaves- Few
• Jaggery**- A small piece
• Asafoetida- 2-3 pinches
• Turmeric powder- 1/4 tsp
• Salt- To taste

*Ash gourd can be substituted with Ladys finger (Okra) or Green brinjal or Yellow Cucumber.

**I add a slightly bigger piece of jaggery. This curry is little bit on the sweeter side. You can adjust according to your taste.

For Masala:

• Dry red chillies- 4-5
• Coriander seeds- 2 Tbsp
• Split black gram/Urad dal- 2 tsp
• Cumin seeds/Jeera- 1 1/2 tsp
• Fenugreek seeds- 1/4 tsp
• Oil- 1 tsp (generally coconut oil is used)
• Tamarind- A small ball (gooseberry sized)

For Seasoning:

• Oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Split black gram/Urad dal- 1 tsp
• Dry red chilli- 1

Procedure:

Remove the seeds and skin of ash gourd. Cut it into cubes.

Cook these pieces in a cooker adding little water and salt, for one whistle (you can as well cook in a small vessel). Transfer it into a bowl.

Now, take the washed toordal in the same cooker.

Add sufficient water and cook it for 2-3 whistles (it should be well cooked).
To prepare masala: Heat oil on a medium flame and start frying coriander seeds. When it slightly changes color, add urad dal and continue frying. When urad dal turns slight brown, add cumin seeds and fenugreek seeds. Fry until everything turns brown (don't burn them). Take them out on a plate, for cooling. In the same pan, fry the dry red chillies.

Now grind the roasted red chillies,  roasted spices and tamarind, to get a fine paste by adding required amount of water. Add this masala to the cooked dal.

Start heating the mixture and mix well. Add water, as required. Now add green chillies, turmeric powder, jaggery, asafoetida and salt. Mix well. When it comes to a boil, add the cooked ash gourd pieces and mix well. Then add chopped cilantro and curry leaves.

Continue heating for 4-5 minutes and consistency of the gravy should be medium thick. Turn off the heat. 
For Seasoning- Heat oil and add mustard seeds. Once it starts spluttering, add urad dal. Continue frying until it turns pale brown and then add broken pieces of dry red chilli. Turn off the heat. Add this to the curry and mix well. Boodh Kumblakaayi Huli is ready!!

Serve it hot as a side dish to rice. Above measurement serves 2-3 people.

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Kirlaile Kultha Ambat (Sprouted Horse gram Curry)

Kirlaile Kultha Ambat is a very healthy konkani dish. Kulithu in konkani means Horse gram and kirlaile means sprouted. Horse gram is very rich in protein. Hence it has to  be used regularly. Check my other posts on horse gram- horse gram idlis, horse gram soup and horse gram chutney. Horse gram provides heat to our body and hence it is recommended to use it often in winter. Try making this healthy sprouted horse gram curry and enjoy!

Ingredients:

• Horse gram- 1/2 cup
• Potato, medium sized*- 1
• Grated Coconut, fresh/frozen- 2/3 cup
• Roasted dry red chillies- 4-5
• Tamarind- A small ball (gooseberry sized)
• Onion, medium sized- 1
• Oil- 2 tsp

*You can substitute potato with yellow cucumber.

Procedure:

Wash and soak the horse gram in water for 8 hours. Then drain the water and put the soaked horse gram in a muslin cloth (or any cotton cloth). Tie it tightly and keep it in a warm place for a day. The sprouts are ready.

Wash and peel the potatoes. Chop the potatoes into bite size pieces. Also chop the onion.

Now cook the sprouted horse gram, chopped potatoes, half of the chopped onion along with required amount of water and salt, for three whistles.

For Masala: Grind grated coconut, roasted red chillies and tamarind adding little water, to get a smooth paste.
Add this masala to the cooked horse gram- potato mixture and bring it to a boil. Adjust the consistency to medium thick and add salt, if required. Continue heating for 3-4 more minutes. Turn off the heat.

For seasoning- heat oil and add the remaining chopped onion. Fry it until it turns golden brown. Turn off the heat and add it to the gravy. Mix well. Kirlaile Kultha Ambat is ready!!

Serve it hot with rice. Above measurement serves 2-3 people.

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Kadgi- Mashingasaang Gashi (Raw Jack fruit- Drumstick Curry)

Kadgi- Mashingasaang Gashi  is a simple konkani dish. In konkani, kadgi means raw jack fruit and mashingasaang means drumstick. I got this recipe from a cook book written by Jaya V Shenoy. I made little variations. Raw jack fruit curry is one of our favorite and this dish came out tasty. Try making it and enjoy!

Ingredients:

• Young/Raw jackfruit- 1/4 kg or 1 tin
• Drumstick*- 2-3
• Grated coconut, fresh/frozen- 2/3 cup
• Roasted red chillies- 4-5
• Tamarind- A small ball (gooseberry sized)
• Urad dal/Split blackgram- 2 tsp
• Oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- few
• Salt- To taste

*I used Frozen drumstick (Added 10-12 pieces). If using fresh ones, then just add 2-3 big ones cut 2 inches long.

Procedure:

Drain the liquid from the tin and wash the jackfruit pieces (if using fresh, then remove the outer hard cover with greased hands). Cut it into pieces.

Now pressure cook the jackfruit, along with drumstick adding 1- 1 1/2 cups of water and salt, for 2 whistles.

To Prepare Masala: Fry urad dal in 1/2 tsp of oil, until it turns light brown. Allow it to cool. Now grind grated coconut, roasted red chillies, tamarind, salt and roasted urad dal to get a fine paste. Add little water so that all the things get well blended.

Add this masala to the cooked young jackfruit- drumstick pieces. Bring it to a boil (Let the consistency be medium thick). Continue heating for five more minutes and turn off the heat.

For seasoning- Heat oil and add mustard seeds. Once it starts spluttering, add curry leaves and turn off the heat. Add this to the prepared curry. Mix well. Kadgi- Mashingasaang Gashi  is ready!!

Serve it hot along with rice. Above measurement serves 2-3 people.

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