Mulaga aku pappu (Drumstick leaves dal)

Drumsticks which are popular ingredients in sambar or sweet pulusu etc. are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves, mature seeds and flowers of moringa are edible and have lot of health benefits.

Juice from Mulaga aku is believed to have stabilizing effect on BP and sugar levels. It is used to treat anxiety. 

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves and carrots is used as diuretic. 

Leaves and buds are useful as external applications also to treat headache and skin infections. Leaves are helpful in killing intestinal worms.

Drumstick leaves are supposed to be good protein sources, vitamin C, calcium, vitamin A, and potassium. They are proving to be power houses of nutrients.

In India, drumstick trees are commonly grown in many places. Mulaga  leaves are available in some of the local markets. In USA, Indian stores in Seattle/Redmond, bunches of drumstick leaves are available.

Maybe keeping in view all the benefits, in Andhra Pradesh, it is customary to consume the leaves at least once during monsoon season. There are many recipes to make dal, chutney, spicy powder etc. Here is a recipe to make dal with drumstick leaves.

     

Ingredients:

•      1 1/2 cups cooked toor dal
•      1 cup mulaga aku (drumstick leaves)
•      2 Tbsp. tamarind paste
•      1/4 cup diced onion
•      4 or 5 garlic pods
•      1/2 Tsp. turmeric powder
•      Salt to taste

Seasoning:

•      2 red chiles
•      2 Tsp. oil
•      1 Tsp mustard seeds
•      1 Tsp. jeera seeds
•      1/2 Tsp. hing (asafetida)

Directions:

1.      Cook toor dal in a pressure cooker.
2.      Separate the leaves from stems.
3.      Wash and clean the leaves thoroughly making sure that there are no bugs sticking to the leaves.
4.      Chop onions finely.
5.      Peel garlic pods.
6.      Heat oil in a thick saucepan.
7.      Add red chile.
8.      Stir and add jeera and mustard seeds.
9.      When mustard seeds splutter, add hing.
10.      Add chopped onions.
11.      Stir well.
12.      When onions are translucent, add garlic.
13.      Keep stirring.
14.      Add drumstick leaves.
15.      Mix well.
16.      Cook for 3 to 4 minutes.
17.      Add cooked dal.
18.      Add tamarind paste and some water.
19.      Add turmeric, hing and salt.
20.      Let the mixture cook for 5 to 6 minutes. 
21.      Add enough water till you get the required consistency.
22.      Cook for a few minutes.
23.      Transfer to a serving dish.
24.      A good side dish for roti or rice.

Capsicum (bell pepper) stuffed with Korralu (foxtail millet) and vegetables

Millets are a group of variable small-seeded grasses widely grown around the world. Millets are important crops in the semiarid tropics of Asia and Africa. Mostly widely grown are sajjalu (pearl millet) which is an important crop in India and parts of Africa.

Fox millet, korralu have many health benefits. This tiny grain is gluten-free and packed with nutrition. Even though it is called a grain, millet is actually a seed. Korralu are high in calories, thus giving strength and energy. Korralu are rich in proteins, and very low in fat.

Millets are full of nutrients your body needs, such as, magnesium, calcium, manganese, phosphorus vitamins and antioxidants. Millets do not have any fiber and sugar in any form. Consuming organic korralu has more benefits as they are free of pesticide residues.

Korralu is a good diabetic food and a replacement for rice. Unlike rice, millets release glucose steadily without affecting the metabolism of the body.

Recently lot of rice eaters are switching to millets and quinoa etc. Some interesting recipes with millets are being experimented. In this post I have tried to stuff bell peppers with korralu cooked along with vegetables and bake/microwave or pan fry. Instead of korralu, we can use either  cooked rice or noodles. Go ahead and try out.

                                           






  

Ingredients:

•      5 or 6 bell peppers (medium or small sized)
•      1/2 cup chopped onion
•      1/3 cup finely chopped carrots
•      1/3 cup finely chopped beetroot
•      1/3 cup green peas
•      2 finely chopped green chiles
•      1 cup cooked korralu (foxtail millet)
•      1/2 cup grated cheese

Seasoning :

•      1/2 Tsp. jeera seeds
•      1/4 Tsp. turmeric powder
•      1 Tsp. garam masala
•      1/2 Tsp. chili powder
•      Salt to taste
•      3 Tsp. oil

Directions:

1.      Cook about 1/3 cup millets in either pressure cooker or on stove top.
2.      Let it cool and set aside.
3.      Wash and clean capsicum.
4.      Cut into half and deseed.
5.      Heat oil in a thick pan.
6.      Add jeera seeds.
7.      Cook for 2 minutes,
8.      Add chopped onion, let it cook till onion pieces are translucent.
9.      Add chopped carrot, beetroot and green peas.
10.      Keep stirring.
11.      Add chile powder, garam masala and salt.
12.      Stir well and cook till the vegetables are soft to touch.
13.      Add cooked millets.
14.      Let the mixture cook for 5 minutes.
15.      Let it cool.
16.      Fill the capsicum halves with the mixture.
17.      Top the stuffed capsicum with grated cheese.
18.      Place the capsicum on a baking sheet and bake them in an oven.

Instead of baking, you can pan fry the stuffed capsicum:

1.       Heat oil in a thick pan.
2.       Carefully place the capsicum in the pan taking care that they do not flip.
3.      Cover and cook on very low heat.
4.      Carefully move the capsicum so that they do not get burnt.
5.     When the capsicum is soft to touch and the cheese melts, transfer to a serving plate.

To microwave:

1.      Place the capsicum in a microwave safe flat dish.
2.      Microwave on medium heat till the skin is soft to touch.

Potla kaya coconut kura (Snake gourd subzi with grated coconut topping)

Potla kaya or snake gourd was probably domesticated in ancient times in India. Snake gourd is native to southern and eastern Asia including India, Bangladesh, Nepal, Pakistan, Sri Lanka, Indonesia etc. In Africa, it is locally grown as a vegetable.

The tender fruit has soft, bland and somewhat mucilaginous flesh. Fully grown snake gourd is tough and very fibrous. Sometimes, the fully grown gourd is bitter to taste.

Snake gourd is a popular vegetable in Indian cooking. In North India, this vegetable is cooked in dal while in South India, dry subzis with coconut and sesame seed toppings and raitas using cooked snake gourd are popular.

Like other gourds, snake gourd is very high in water content and has a cooling effect on the body. Because of the high water content, it is low in calories, fat free but filling. So, it can be included in weight-loss diets. Snake gourd has a lot of fiber which is good for digestive system and helps in sugar control for diabetics.

Snake gourd is a good source of vitamins, minerals like iron, calcium, phosphorous and compounds like carotene, riboflavin, thiamin and niacin. Its high fiber content helps keep the digestive system healthy.

Because of these advantages, snake gourd recipes are preferred for people who are convalescing or young mothers after childbirth.

I am posting a recipe where either fresh or frozen grated coconut is used as topping. You may use dehydrated coconut also, if fresh coconut is not available. If the snake gourd is tender, you need not remove any seeds. If it is fully grown and hard seeds are there, you have to remove the seeds before cooking.

Ingredients:

•      3 cups potla kaya pieces
•      1 cup fresh grated coconut (approx)

Seasoning:

•      2 or 3 red chiles
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      2 Tsp. oil
•      A pinch Hing (asafoetida)
•      A few curry  leaves
•      Salt to taste

Directions:

1.      Wash and clean potla kaya.
2.      Cut into small rings.
3.      Cook the pieces in enough water, either in microwave or on stove top.
4.      When the pieces are partially cooked, stop cooking and drain the extra water.
5.      Heat oil in a thick bottomed pan,
6.      Add red chile, chana dal and urad dal
7.      Cook for a few minutes, till the dals turn light brown in color.
8.      Add mustard seeds and when the seeds splutter, add hing.
9.      Add curry leaves.
10.      Add cooked potla kaya pieces.
11.      Add salt and mix well.
12.      Add grated coconut.
13.      Keep stirring and cook for 5 minutes.
14.      When the pieces are soft to touch, remove from heat.
15.      Serve hot along with rice.