For those in the United States hope you had a wonderful long Easter weekend. We had a relaxing three days, giving us a break from the hectic and sometimes crazy weekdays. The weather was perfect; not too hot or cold, accompanied with a beautiful sunshine that lifted the spirits up.
For most part I stayed away from the kitchen; surviving many times on Maggi or takeout food. But on days when I cooked, I made something quick and delicious reminiscent of the carefree days of the past.
Appe Huli is speciality of the Havyakas residing in the Yellapur, Sirsi, Sagar /Malnad regions of Karnataka. Think of this as a raw mango soup which has the flavour combination of spicy, sweet and sour. Serves well as side dish with plain hot rice, or with spicy pongal. In fact I would not mind eating this as a side dish for Rotis/Cahapathis.
- 1 Raw Mango
- 1 tsp urad daal
- ½ tsp mustard seeds
- 1-2 dry red chilies (broken into pieces)
- 1-2 green chillies (slit)
- 4-5 curry leaves
- a pinch of Hing/Asafetida
- A pinch turmeric powder
- 1/2 tsp Jaggery (optional)
- Salt to taste
- 1 Tbsp Oil
- Wash the mango and chop the raw mango into cubes (along with the skin).
- In a sauce pan boil some water, add the chopped mango, salt and slit green chillies and continue until it is cooked.
- Let this cool. Do not throw the cooked water. Now remove the skin from the cooked mango pieces and mash the flesh well. (Note: I remove the green chillies and pulse it one time in a blender).
- Transfer this back to the cooked water and over the stove on medium heat. Add little more water turmeric, jaggery salt to bring to rasam consistency and boil.
- In a separate pan prepare a seasoning. Heat oil then add mustard seeds, urad daal, curry leaves, hing, and dried red chillies.
- Note: You could use few garlic pods for seasoning instead of the hing. This gives a different flavor to the dish.
- Add the seasoning to the boiled mango water. Switch off the heat and cover with lid.
- Serve hot with rice.
Pongal is a famous tiffin item in South India. It is usually made of rice and moong daal in a pressure cooker with appropriate seasonings. I mostly make it with rice the traditional way, on occasions I make it with rava (Rava Pongal) but this time I made this Spicy Pongal using broken wheat/dalia.
I had a packet of broken wheat lying in the pantry for a long time and was looking for ways of using it. I have tried some kheer with it before, but have not used it much in regular cooking. After looking around on the web, I decided to make this Khichidi/Pongal.
I love the texture of cooked broken wheat in this spicy khichidi. Even though it is soft, you can feel its mild presence while eating it. Also it does not hurt that dalia is better in nutrients compared to rice. Taste wise there is no difference compared to the rice based khichidi/pongal.
This is a comfort in a bowl especially during cold wintery days. I enjoy eating this eating with lemon pickle, pappads and some raita.
- ¾ cup broken wheat/dalia
- ½ cup split moong daal
- 3-4 green chillies (finely chopped)
- 2 red chillies (broken into 3 pieces)
- 5-10 whole black peppercorn [you can add powder if you do not like it whole]
- 1 tsp grated ginger
- 1 tsp cumin seeds/jeera
- 5-10 curry leaves
- ¼ cup grated coconut (optional)
- 1 tsp mustard seeds
- 1 Tbsp ghee
- pinch of hing/asafetida
- 1 Tbsp chopped coriander leaves
- Salt to taste
- Pressure cook the moong daal, along with the broken wheat in 2 cups of water. Keep aside.
- Take a big pan and heat 1 Tbsp of oil/ghee. Add the mustard seeds, cumin seeds and let it splutter.
- Add the curry leaves, broken red chillies, hing/asafetida, pepper corns and green chillies and fry for for few seconds.
- Add the cooked daal-dalia to this, salt, ginger and keep stirring.
- Cover it with a lid and it cook for a minute for two. Garnish with chopped coriander, coconut and 1 tsp ghee and switch off the gas.
- Ghee imparts a wonderful aroma to the dish. Serve Hot along with lemon pickle, raita, pappads.
I vaguely remember eating this daal curry at a friend’s place years ago. Her mom had made this for lunch, and she had served it very lovingly. This recipe was new to me then and I recall having taken generous serving of this yummy curry.
In Konkani cuisine we have quite a few varieties of daal curries, but they use red chillies for making the coconut masala while this uses green. I had made a mental note of the recipe and now I make it often though substituting cabbage with vegetable I have on hand.
This recipe well suits our hectic evening schedules. Trying to get the kiddos homework done, or driving him around for his activity we have a busy schedule right until the kiddo finishes dinner and hits the bed. I love the fact that this fits the bill of being both healthy and delicious. . This can be prepared in about 20 minutes provided the daal and vegetables are already cooked.
This is a good way to add vegetables for people/ kids who do not like it. The guys in the house are not too fond of cabbage in the form of dry curry and so I look for ways of sneaking in this vegetable. Cabbage chutney is another novel idea as it camouflages its taste and texture.
- 1.5 cups chopped cabbage
- ½ cup Toor Daal/moong daal
- 2 red chillies (broken)
- 5-6 curry leaves
- 1 tsp mustard seeds
- ½ cup shredded coconut (fresh/frozen)
- Salt to taste
- 2-3 green chillies
- 2 pinches turmeric
- 2 tsp Cumin seeds
- Pressure cook the cabbage and toor daal in sufficient amount of water. Keep aside to cool.
- Meanwhile grind the coconut, salt, green chillies, turmeric, cumin seeds (raw) along with water to a fine paste.
- Take heavy bottom pan/kadhai heat oil and then splutter the mustard seeds, add cumin seeds. Next add curry leaves and broken red chilies.
- Mix in the coconut paste and stir until the raw taste of coconut is gone.
- Add the cooked daal and cabbage, salt, stirring occasionally.
- Boil for a while and then cover with lid and simmer.
- Finally garnish with chopped coriander leaves.