Recipe:
Soak the chickpea in water for 8-10 hrs. Wash them in water for about 2-3 times.
Add enough water, little amount of salt and pressure cook for 1 whistle on high flame.
Drain the water content and put it on a cotton cloth for around 1-2 hrs to remove the water content as shown in the picture below. Make sure that all the water content is removed.
Keep oil in a heavy bottomed vessel and heat. Once it is hot, add this chickpeas and fry them in medium flame until it's crispy. Put curry leaves and fry it in oil for few seconds.
Remove this from oil and place this in a tissue paper to absorb the extra oil. Add all the dry ingredients, fried curry leaves and mix them well.
Once it comes to room temperature store this in a airtight container. Serve along with tea/coffee.
Tips (ಸಲಹೆ):
* Don't overcook the Chickpea in Pressure Cooker. Cooking it in a pressure cooker before frying will make it crunchy & crispy
* To remove excess oil after frying, cover the fried Chickpea in a Paper towel for abt 30 mins before mixing the Masala
Malabar Spinach & Green Gram in Coconut Gravy for Rice & Breakfast Items
Ingredients:
1 bunch of Malabar Spinach | ಬಸಳೆ ಸೊಪ್ಪು
1/2 cup Green Gram seeds | ಹೆಸರು ಕಾಳು
Small piece of Banana Stem (Optional) | ಸಣ್ಣ ತುಂಡು ಬಾಳೆ ದಿಂಡು (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ)
2 medium sized Onions | ಈರುಳ್ಳಿ
Grape sized Jaggery | ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಬೆಲ್ಲ
1/2 tsp Turmeric powder (1/4 tsp for Masala + 1/4 tsp for Cooking) | ಅರಶಿನ ಹುಡಿ (1/4 ಚಮಚ ಮಸಾಲೆಗೆ, 1/4 ಚಮಚ ಬೇಯಿಸಲು)
1/2 tsp Chilly powder | ಮೆಣಸಿನ ಹುಡಿ
1.5 cups grated Coconut | ತುರಿದ ತೆಂಗಿನಕಾಯಿ
3 - 4 Red Chillies | ಕೆಂಪು ಒಣ ಮೆಣಸು
3/4 - 1 tsp Coriander seeds | ಕೊತ್ತಂಬರಿ ಬೀಜ
1/4 tsp Cumin seeds | ಜೀರಿಗೆ
Small grape sized Tamarind | ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಹುಣಸೆ ಹಣ್ಣು
Salt to taste | ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
8 - 10 cloves Garlic (1-2 for Masala , Remaining for Seasoning) | ಬೆಳ್ಳುಳ್ಳಿ (1-2 ಮಸಾಲೆಗೆ, 8-9 ಒಗ್ಗರಣೆಗೆ )
1 tsp Mustard seeds | ಸಾಸಿವೆ
1 - 2 strands Curry leaves | ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು
3 - 4 tsp Oil | ಎಣ್ಣೆ
Recipe: Soak green gram seeds in water for about 8-10 hrs. Wash the soaked green gram seeds for about 2-3 times and keep them aside for about 10 hrs for sprouting.
Make thin round pieces of banana stem by removing its fibre content and chop them into medium sized pieces as shown in the picture below and put this in a Pressure Cooker.
Wash malabar spinach properly, separate the leaves from its stem and keep it aside. Chop the leaves into medium pieces and stems into 1.5 inch sized pieces. Add the cut stems and leaves to a Pressure Cooker.
Chop the onion into medium sized long pieces as shown in the picture below and add it to Pressure Cooker.
Add the sprouted green gram seeds, salt, jaggery, chilly powder, turmeric powder, sufficient amount of water (2 cups) and cook. (3-4 whistles)
Put grated coconut, red chillies, coriander seeds, cumin seeds, turmeric powder, tamarind, 1-2 Garlic pods in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)
Add the ground masala to the cooked ingredients. Add required amount of water, salt and bring them to boil. Keep the curry in medium flame for about 2 mins.
Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 tsp oil and heat. Fry this in low flame until they turn golden in color. Add mustard seeds and sauté. As soon as it starts spluttering, add curry leaves. Add the seasoning to Curry.
Mix well before serving. It goes well with Rice and Breakfast Items.
Tips (ಸಲಹೆ):
* Adding Banana stem will enhance the taste or flavour of the Curry
* Always put the vegetable that takes longer time to cook at the bottom of Pressure Cooker (Banana Stem, Spinach Stem)
* If you are using frozen / refrigerated Coconut, use hot Water while grinding
Spicy dip prepared from Tender Raw Jackfruit & Coconut
Ingredients:
1 cup finely chopped Tender Raw Jackfruit | ಗುಜ್ಜೆ (ಎಳೆ ಹಲಸಿನಕಾಯಿ)
3/4 cup grated Coconut | ತುರಿದ ತೆಂಗಿನಕಾಯಿ
4 - 5 Tree Sorrel (Beempuli, Bilimbi) or Grape sized Tamarind or few pieces of Raw Mango | 4 - 5 ಬೀಮ್ಪುಳಿ ಅಥವಾ ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಹುಣಸೆ ಹಣ್ಣು ಅಥವಾ ಸ್ವಲ್ಪ ಮಾವಿನ ಕಾಯಿ ತುಂಡು
12 - 15 Bird's Eye Chilly or Green Chillies | ಗಾಂಧಾರಿ ಮೆಣಸು ಅಥವಾ ಹಸಿಮೆಣಸು
Salt to taste | ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
2 tsp Oil | ಎಣ್ಣೆ
1 tsp Mustard seeds | ಸಾಸಿವೆ
1/4 Cumin seeds | ಜೀರಿಗೆ
1 - 2 broken Red Chillies | ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು
Pinch of Asafoetida | ಚಿಟಿಕೆ ಇಂಗು
1 strand Curry leaves | ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು
Recipe:
Apply little oil on your hands and cut it into two halves. Take one half, remove the innermost and outer skin of Raw Jackfruit. Cut it into small pieces and put it in Water for about 4-5 mins.
Put grated Coconut, Tree sorrel pieces or tamarind or few mango pieces, salt, chillies in a mixer and grind it to medium smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.)
Put Mustard seeds, Cumin seeds, broken Red Chilly pieces, Oil in a pan & heat. Once it starts spluttering, add Asafoetida powder, curry leaves and keep it for few seconds and then add it to chutney. It goes well with Rice, Rice Porridge or Breakfast Items like Idli, Dosas, Rotti, Chapathis, etc.
