Healthy Breakfast: Pumpkin Idli (Dudhi Idli)

dudhi_idli 010

I was introduced to the new concept of Pumpkin Idli only after my wedding. My mother-in-law had prepared it early in the morning for breakfast and I had it with some ghee. Suffice to say that the taste was totally out of this world and I became a big fan of it ever since. This is an instant idly/idlies and requires no fermentation or grinding. It has a sweetish taste because of the pumpkin but when combined with salt, coconut and green chillies, the Idli imparts totally unique flavor. 

Pumpkin is chock full of goodness. Not only is pumpkin loaded with Vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of Vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.

 

This along wit some fruits, orange juice/ milk/yogurt can serve as a well balanced breakfast and keep us going through out the day. 

This is my entry to Balanced Breakfast WBB#20 hosted by the wonderful and talented Mansi.


dudhi_idli 001

Ingredients

  • 2 cups grated yellow pumpkin

  • 3/4 cup of idli rava (not the upma rav, adjust according to the coarseness you want, less the bettter)

  • Handful of coriander leaves

  • ½ cup shredded coconut (optional)

  • 4-5 green chillies

  • salt

Preparation:

  • Remove the skin from the pumpkin and grate it.

  • Chop up the green chilies and coriander leaves very finely.

  • Add the idli rava, green chilies, coriander leaves to grated pumpkin and mix well. Add salt as required. No need to add water at all.

  • Note that the mixture in this case will be coarse and separate and not “gooey” or sticky like regular idli batter. The mixture should have more of pumpkin than the idli rava.

  •  Keep aside for 30 minutes.

Procedure:

  • Grease the idli stand and pour the pumpkin mixture in each groove.

  • Steam this in a pressure cooker without whistle for 15 minutes.

Serve hot with ghee. This can be had as snacks as is without chutney or pudis.

Bitter Gourd Curry/ Karate Ghashi

 

Bitter Gourd I feel is a funky vegetable, so different in its taste and texture as compared to any other vegetable. The bitter taste is what sets it apart and you either love it or hate it. Luckily everybody in my family loves it and we cannot have enough of it.

This is a favorite dish of mine and is a typical Konkani recipe. I have learnt this from MIL. She is an expert in making this and whenever she is here, she makes an extra batch for me and stores it in the fridge. I then go on for days eating it with rice, rotis, or right about anything.

karate_ghashi

Ingredients

1 medium sized bitter gourd (karela/ bitter melon)

½ cup shredded coconut

5-6 red chillies

Juice of lemon size tamarind

3 tsps of jaggery

Pinch of Asafotedia

Turmeric

2 tsps Corriander seeds

1 tsp jeera

Oil, salt, mustard

1 cup of water

Method:

v     Clean the bitter gourd thoroughly and cut it into small cubes.

v     Boil 1 cup of water and add the diced bitter gourd cubes and cook until done.

v     Meanwhile roast the red chillies, coriander seeds, jeera with little oil and keep aside to cool.

v     Grind coconut along with red chillies, tamarind extract, and roasted spices into fine paste.

v     Add this ground paste to the cooked bitter gourd and heat again.

v     Add salt, jaggery and let it continue to boil more.

v     Make a tadka of mustard, curry leaves, asafetida, and 1 broken red chilly and add to the mixture.

 The dish is ready and has a unique combination of sweet, tangy, bitter, spicy taste that goes well with rice, Rotis, literally anything.

Protected with SiteGuarding.com Antivirus