Soorekai Boolu Kodhel

Specaiality of this Kodhel(any boolu kodhel) is that , no coconut will be used in it, still it tastes great and very famous in south canara region. Here is the recipe for it.

You Need To Have:
1 medium size bottle gourd/Soorekai
2-3 tsp tamarind jiuce
1 tsp jaggery powder
2 green chilies
pinch of turmeric
pinch of red chili powder
1 tsp Rasam Powder
1 tsp oil
2-3 garlic pods
3-4 curry leaves
1/2 tsp mustard seeds

Method:
Wash and peel outer layer of bottle gourd and cut it into cubes(see picture below).Take chopped bottle gourd, turmeric, jaggery, tamarind juice, red chili powder and slit green chili in a vessel and cook them by adding water.

Once its cooked add rasam powder,salt and adjust water as required.(You can alter tamarind, jaggery as per taste). Heat oil in tadka pan and add smashed garlic to it. Once it turns golden brown in color add mustard seeds and curry leaves to it. Once it start spluttering, add it to boolu kodhel. mix well before serving.

Tili Saru

You Need To Have:
1/2 cup Yellow Lentil/Togari bele
2 medium size tomato
3-4 tsp sarina pudi/rasam powder
4-5 tsp tamarind juice
1 tsp ghee
1/2 tsp mustard seeds
3-4 curry leaves
pinch of hing

Method:
Put chopped tomato , toor dal in a cooker container .pessure cook it for 3-4 whistels and keep it aside(add 1 tbs oil and pinch of turmeric to dal ).

Take out excess water(keep it for later use) and smash dal and tomato with help of smasher. Add tamarind juice,rasam powder,salt and water which is collected from cooked dal.bring it to boil.

Heat ghee and mustard seeds in a tadka pan. once they start spluttering add hing and curry  leaves. Add this tadka to tili saru and mix well.

Serve hot with plain rice and uddina happala.

Hesaru Bele Tovve/Moong Dal Tovve

Quick , easy and simple tovve which can be prepare in less than 15 mins.

You Need To Have:

1 cup Moong Dal/Hesaru bele
2 medium size tomato
4-5 green chilies
3-4 curry leaves
2 tsp grated coconut
2 tsp finely chopped coriander leaves
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt to taste
pinch of hing
1/2 tsp turmeric powder

Method:

Take moong dal in   cooker container . chop tomato into slices and add it to moong dal. pressure cook it for 2 whistles.

Heat oil in a pot and add mustard seeds to it. once they start spluttering add cumin seeds , slit green chilies and curry leaves fry for 2-3 min.Add hing and turmeric powder. Finally pour cooked moong dal and tomato to it. add water if required to get tovve consistency and bring it to boil.

Add coriander leaves, grated coconut and salt simmer for 3-4 mins. Turn off flame and serve hot with rice. Balaka mensinkayi, uddina sandige are great combination for hesaru bele tovve.

Heerekayi Tovve/Ride Gourd Dal

Tired with regular Samabar and spicy dishes and willing  for simple yet tasty tovve? here is the recipe for Heerekayi tovve.This is quite famous in Karnataka and prepared on special occasions(tovve consistency will be thicker).

My mom adds bengal gram dal for seasoning for this particular tovee. so I also did that. you can skip if you don't like. but believe me, it becomes soft by absorbing juices from ride gourd and dal and gives good taste while chewing.

You Need To Have:
1 big ride gourd/heerekayi
1 cup yellow lentil /togari bele
2 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp bengal gram dal
2-3 green chilies
2-3 curry leaves
pinch of asafiteda powder
 salt to taste
2-3 tsp grated coconut
2-3 tsp finely chopped coriander leaves

Method:
Before cooking any thing from ride gourd, its important to check for bitterness!Yes, ride gourd can be bitter too.. so before proceeding, bite small piece of ride gourd and check if it is bitter,then try with another ride gourd.

Peal the outer skin of ride gourd and chop them into cubes. Put chopped ride gourd pieces, yellow lentil in cooker. add 2-3 drops of oil and pinch of turmeric to it. pressure cook it for 3 whistles.

Heat oil in a thick bottomed vessel and add mustard seeds to it. once they start spluttering, add cumin seeds, bengal gram dal, curry leaves  and slit green chilies to it. fry for 2-3 mins and then add turmeric powder and asafetida powder to it. Pour cooked ride gourd and dal mixture to it. add water if required and bring it to boil. Finally add salt, grated coconut and chopped coriander leaves. simmer for 5-6 mins.Heerekayi tovve is ready to serve.

BassSaru[Alsande Nugg soppu Combi]

You need to have:

Cow Peas/alsande -1 cup
Drum stick leaves/nugge soppu-1 bunch
Onion-1 medium sized
Green chillies- 8-10 nos.
Garlic- 4 cloves
Shredded coconut-1 cup
Cumin seeds-1 tsp
Pepper -2-3 corns
Curry leaves -2 strings
Salt to taste
Oil to saute
Mustard-2 tsp

Here is the recipe for bas saaru...

Pressure cook (2 whistles only) Cow Peas and chopped drumstick leaves.Strain and collect the cooked water in a bowl, which is used for bassaru.Keep 2-3 tbsp of cooked dal and dill separately, which is used in Saaru.


Dry Palya:-

Heat oil, add mustard, curry leaves, saute green 3-4 chopped chillies, 2 clove garlic and onion.Add the pressure cooked stuff to this, stir well.Sprinkle half cup shredded coconut, chopped coriander.


Bassaru:-

Fry cumin seeds, green chillies, pepper, 2 garlic cloves, chopped onion for 2 mins.
Grind above fried mixture ,half cup shredded coconut, 1 tsp cooked dal, salt together into a fine paste.

Saute mustard, curry leaves and chopped onion in oil.Add the collected dal cooked water(/veggie stock/ broth), cook for 5 minutes.Add ground masala paste,When it starts boiling add saved cooked veggie which was kept separately.Serve bassaru and dry palya with Ragi mudde or white rice.

Bas Saaru[Avrebele sabbasitige soppu combination]

Since mom is from north karnataka, she didn't knew much "Bayalu seeme" recipes. She started learning them by collecting recipes from her friends.One such recipe is Bas Saaru.I got this recipe from her.

Gosh! It was awesome!!!. Last week I made this bassaru, palya and mudde, it turned out very tasty.Bassaru is prepared by using flat Bean daal cooked and drained water/ broth.

Bassaru and Palya is a combo and tastes great with Ragi mudde.

While preparing regular curries/Palya from pulses, we drain excess water and throw it out.
But the water contains double the protein content of wheat and three times that of rice. Pulses have significant nutritional and health advantages.
Bas Saaru is made out of drained out excess water to utilize its high protein value to maximum extent.

Bas Saaru:



You need to have:

Flat Bean Daal -1 cup
Dill/sabsige soppu-1 bunch
Onion-1 medium sized
Green chillies- 8-10 nos.
Garlic- 4 cloves
Shredded coconut-1 cup
Cumin seeds-1 tsp
Pepper -2-3 corns
Curry leaves -2 strings
Salt to taste
Oil to saute
Mustard-2 tsp

Here is the recipe for authentic bas saaru...

Pressure cook (2 whistles only) dal/lentil and chopped dill.Strain and collect the cooked water in a bowl, which is used for bassaru.Keep 2-3 tbsp of cooked dal and dill separately, which is used in Saaru.
Dry Palya:-Heat oil, add mustard, curry leaves, saute green 3-4 chopped chillies, 2 clove garlic and onion.Add the pressure cooked stuff to this, stir well.Sprinkle half cup shredded coconut, chopped coriander.


Bassaru:-


Fry cumin seeds, green chillies, pepper, 2 garlic cloves, chopped onion for 2 mins.
Grind above fried mixture ,half cup shredded coconut, 1 tsp cooked dal, salt together into a fine paste.
Saute mustard, curry leaves and chopped onion in oil.Add the collected dal cooked water(/veggie stock/ broth), cook for 5 minutes.Add ground masala paste,When it starts boiling add saved cooked veggie which was kept separately.Serve bassaru and dry palya with Ragi mudde or white rice.