Breadfruit Curry with Yogurt

Breadfruit is a common vegetable used in South India, mainly in Mangalore side it is very popular. This vegetable tastes fresh, juicy and has got a lot of flavor in it. Breadfruit sambar and curry are usually prepared for marriage events.Tt is called as ”Puli Kajippu” in local language ‘Tulu’ and ”Majjige Huli” in ‘Kannada’, “Mor Kuzhambu” in Tamilnadu, ‘Pulissery’ in Kerala. The techniques and few ingredients change from place to place. The recipe which I am going to share here is pure Mangalorean yogurt curry, a traditional dish- must in functions and festivals.

Deevi Halasu Majjige Huli/Breadfruit Curry

Ingredients:

  • Breadfruit- 1 ( peeled and cubed)
  • Yogurt- 1 cup
  • Grated coconut- 1/2 cup
  • Green chilly- 2 (or more if you want it to be spicy)
  • Cumin seeds- 1/2 tbs
  • Turmeric powder- 1/2 tbs
  • Tampering: Ghee, mustard seeds, curry leaves, curd chilly

Preparation:

  1. Boil the vegetable in a vessel with a cup of water or more
  2. Grind coconut, turmeric powder, green chilly and cumin seeds into smooth paste by adding little water
  3. When the vegetable is almost boiled add the ground paste, salt and let it boil for 3-4 minutes
  4. Now add the yogurt, stir well and boil for another 3-4 minutes
  5. Tamper it well with the above mentioned ingredients and serve it hot with rice

NOTE: You can use any vegetable instead of breadfruit. For example: beans, white pumpkin, capsicum or okra.

Horse Gram Rasam Shots

Rasam is popular in India, it is perfect for any season. Rasam and rice for summer and rasam shots for rainy or winter season. Tomato rasam, tamarind rasam, pepper rasam, lemon rasam are few different types of rasam. Horse gram or Hurali has many health benefits and it is mainly used for kidney stone removal and lowering high blood pressure. I prepared rasam from this highly nutritious seeds, it is perfect for drinking as shots or with rice.

Horse Gram Rasam Shots

Ingredients:

  • Horse gram- 1/4 cup (soaked in water for 20 minutes)
  • Salt
  • Water
  • Green chilly- 2
  • Turmeric powder- a pinch
  • Tampering: Clarified butter/Ghee, mustard seeds, garlic, asafoetida

Preparation:

  1. Pressure cook soaked horse gram with a cup of water (around 5-6 whistles)
  2. Transfer it into a vessel and along with salt, turmeric powder, green chilly and little water boil it well
  3. When it is boiled take out the green chillies and tamper it with above mentioned ingredients
  4. Drink it hot or warm as rasam shots or serve it with piping hot rice and crisps

 

Deevi Halasu Podi/Breadfruit Fritters

Breadfruit belongs to mulberry family, mainly found in South Asian coastal region. Its commonly called as breadfruit in English, divi halasu in Kannada and jeegujje in Tulu language. Breadfruit can be prepared into curry, stir fry, sambar, yogurt curry and more. Pakoda is one simple recipe which can be prepared for evening snacks. When I was a kid I believed that breadfruit and jack fruit are somehow related to one another, as they look somewhat similar 🙂

Deevi Halasu Podi/Breadfruit Pakora

Ingredients:

  • Breadfruit- Peeled and thinly sliced into triangles, 1 cup
  • Gram flour- 1/2 cup
  • Rice flour- 1/4 cup
  • Salt
  • Red chilly powder- 2
  • Asafoetida- 1 pinch
  • Oil for frying

Preparation:

  1. Take a big bowl and prepare the batter for dipping the bread fruit by mixing gram flour, rice flour, salt, red chilly powder and asafoetida with little water to give it batter’s consistency
  2. Take a deep pan and heat oil for frying
  3. Dip the triangle shaped breadfruit pieces into the batter and fry them well until they turn golden brown
  4. Serve it hot with tomato ketchup and hot chai or coffee

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Punarpuli Saaru/Sun Dried Kokum Fruit Rasam

Punarpuli or commonly known as Kokum is mainly found in India and Africa. It has got pharmaceutical and culinary uses. Sun dried Kokum peels are used in Sherbet and rasam (watery soup). Ayurvedic physicians have long used kokum to treat sores, prevent infection, improve digestion, diarrhea and constipation. During my childhood days when I used to go to Grandma’s house for summer vacation we cousins used to pick these fruits, eat the inner part and collect the peels for sun drying. This sun dried peels can last for years and years so no need to worry about storing in refrigerator. It is available in most of the Indian stores where spices are sold. Today I am going to share this recipe with healing magic- if you have indigestion, cough, throat infection or cold this is what you need to drink.

Punarpuli Saaru/Kokum Rasam

Ingredients:

  • Sun dried Kokum peel- 4
  • Salt
  • Black pepper powder- 2 tbs (or can use more, it will help healing your cold)
  • Garlic – 3 cloves
  • Ghee/clarified butter- 1 tbs
  • Mustard seeds- 1/2 tbs
  • Curry leaves- 4
  • Water

Preparation:

  1. Soak the peels in a cup of water for 10 minutes, let it become soft.
  2. Now transfer this into a big vessel add another cup of water, salt to taste and black pepper powder
  3. Boil the content well and keep it in low flame for 10 minutes after it starts boiling
  4. Now take a tampering spoon or pan and tamper ghee, mustard seeds, chopped garlic and curry leaves. Add to the vessel containing kokum mixture.
  5. Serve it hot as rasam with rice or drink it as shots.

Hagala Hannina Gojju/Sweet &Tangy Ripe Bitter Gourd

Bitter Gourd or Bitter Melon is one best plant food which helps to improve the diabetic conditions. As the name suggests it is very bitter in taste. Love it or hate it but this is one important vegetable used in Asia especially in India. I started eating bitter melon in my diet early in my childhood. My grandmother is one great cook of these bitter babies. She used to prepare variety of vegetarian dishes with it. I love stir fry, roasted bitter gourd chutney, stuffed bitter gourd, bitter gourd chips, fritters and curry with coconut gravy the list goes on. Just thinking about it makes my mouth watering. There is one unique recipe my grandmother used to prepare, it had this tangy and sweet taste. I called this unique because here instead of green young bitter gourd, ripe ones are used. You have to pick pale yellow skinned soft and ripe bitter gourd for this recipe. Once you open it you should be able to see the blood red seeds then you can call  it perfect. My grandmother called this recipe- ”Thipra” I don’t know the meaning of it most probably she doesn’t know either. This sweet and tangy recipe tastes best with plain rice and yogurt.

Hagala Hannina Gojju/Riped Bittergourd Sweet &Tangy

Ingredients: 

  • Fully ripe bitter gourd- 1
  • Mustard seeds-  1 tbs
  • Black gram- 1 tbs
  • Curry leaves- 4
  • Green chillies- 2
  • Turmeric- 1/4 tbs
  • Tamarind extract- 1/4 cup (one small lemon sized tamarind is used)
  • Jaggery- 2 tbs, grated
  • Salt
  • Oil- 2 tbs

Preparation: 

  1. Wash and clean the bitter gourd. Cut it and discard the seeds, chop into small pieces.
  2. Take a frying pan add 2 tbs of oil, mustard seeds, black gram, curry leaves and green chillies
  3. Fry these items well for 3-4 minutes before adding bitter gourd pieces and salt
  4. Keep frying the bitter gourd until they are cooked well (takes around 10 -15 minutes depending upon the thickness of the vegetable)
  5. Now add turmeric, tamarind extract and jaggery. Mix well and let the mixture cook well for 4 minutes to absorb the flavors
  6. Serve it with plain rice and curd

Note: Use only well ripe bitter gourd for this recipe or there will be variation in the taste. If you use unripe on there will be more bitterness in the recipe.

Timare Chutney/Brahmi Herb Chutney

Brahmi or waterhyssop is one important herb in Ayurveda, it is known as Brahmi after ”Brahma” the creator God of the Hindu Pantheon. In Karnataka we call it as ”Timare” or ”Vondelaga”. It is mainly used in hair oil where it has medicinal values and prevents hair fall. I remember grandma preparing herb oil by mixing brahmi along with coconut oil and many other herbs. It is said that giving Brahmi to kids can increase their memory power. It is proved effective for anxiety and ADHD. As a kid I always loved Brahmi leaves in chutney and tambuli (a curry made from yogurt and green chilly) I remember helping my mom to collect leaves from our backyard. Recently when I was walking through the market I saw fresh Brahmi leaves and I couldn’t stop buying.

Timare Chutney/Brahmi Herb Chutney

Ingredients:

  • Brahmi leaves- 1 cup
  • Grated coconut- 1 cup
  • Grated ginger- 1 tbs
  • Tamarind- 1 small pea sized
  • Green chilly- 2 (you can add more if you want it to be more spicy)
  • Salt to taste

Preparation:

  1. Grind above mentioned ingredients into smooth paste
  2. Serve it as dip for dosa or idli. It also tastes good as vegetable dip

Mangalore Buns/ Deep Fried Banana Buns

Mangalore Buns is delicious recipe from South Karnataka, Mangalore. It is served as snack with sambar or chutney. I love to have this soft, sweet and fluffy buns in the morning for breakfast. They look like puris but they are more like spongy buns. As far as I know you can find this only in Mangalore. Although you find a Mangalorean restaurant or Udupi hotel blooming in every nook & corner of the world rarely you see this buns on the Menu. In Dubai you can find in Venus restaurant, Al Karama.  If you are from UAE you can visit there and taste these lovely buns. My husband goes bananas over this buns so I prepared them this weekend 🙂

Mangalore Buns/Deep fried banana buns

Ingredients: 

  • All Purpose flour(Maida)- 2 cups (you can prepare around 6 small buns)
  • Bananas- 2 small
  • Curds- 2 tbs
  • Sugar- 3 tbs
  • Salt- 1/2 tbs
  • Soda Bicarb- 1/4 tbs
  • Oil- 1 tbs
  • Oil for frying

Preparation: 

  1. In a large mixing vessel add all the ingredients except flour (curds,mashed bananas, sugar, slat, soda and a tbs of oil) and mix well
  2. Now add flour and kneed well if needed add a tbs of water (adding more water will mess up the  dough, so avoid adding water add only if it is needed)
  3. Keep the dough well covered, overnight to rise (About 6-8 hours)
  4. Make small balls and roll it like how you roll the dough to make puris (you can also use hand and pat on it to get the size and shape of puri)
  5. Keep the oil ready and deep fry them until they turn into golden brown
  6. Serve hot with sambar or coconut chutney

You can see how it looks hollow and spongy inside. By looking at it you can know that your buns is cooked perfect 🙂

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