Vakkaya pesarapappu pacchadi (Karuanda moong dal chutney)

Vakkaya known in North India as Karuanda is available in many parts of India.

Vakkaya is a rich source of iron. So it is used in treatment of anaemia. It contains a fair amount of Vitamin C. The fruits are available during monsoon season.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time.

Here is a recipe to make spicy (optional) chutney with vakkaya and moong dal. Moong dal is available in Indian stores in USA. You may use the yellow dal which is without the green skin or
the variety with the skin. I used the dal with skin.

 Ingredients:

•      1 cup soaked moong dal (either with skin or without skin)
•      1/2 cup vakkayalu cut in to pieces
•      3 or 4 green chiles
•      1/4 Tsp. turmeric powder
•      1 Tsp. methi mustard powder
•      Salt to taste
•      Hing

Seasoning:

•      1 Tsp. oil
•      1 red chile
•      1/2 Tsp. mustard seeds

Directions:

1.      Soak moong dal in water for 2 to 3 hours.
2.      Wash and cut vakkayalu in to pieces.
3.      Drain the water from dal and wash 2 or 3 times. 
4.      Drain in a sieve so that all the water is removed.
5.      Place the pieces of karuanda and moong dal in a mixie jar.
6.      Add green chiles, turmeric powder, methi mustard powder, salt and a pinch of hing.
7.      Grind the mixture to a paste. 
8.      Add a spoon of water if needed.
9.      Transfer to a serving dish.
10.      Seasoning is optional. 
11.      Heat oil in a small pan, add red chile, mustard seeds and hing.
12.      Add the seasoning to the chutney.
13.      Tastes very nice when eaten along with rice.

Tinda rasedar subzi (Tinda in tomato gravy subzi)

Tinda is native to India. Tinda belongs to the family of gourds and is popularly consumed in South Asian countries like India, Pakistan and Afghanistan.

Tinda is also called squash melon, Indian baby pumpkin and Indian gourd.

Tinda is a water rich vegetable and also is easily digestible. This vegetable keeps the body system cool and healthy and increases urinary flow, which helps excrete toxins from the kidney. As it is easily digestible, it is recommended for sick and convalescing people.

This wonder vegetable contains antioxidants and many anti-inflammatory agents, which are effective in controlling blood pressure, heart disease and strokes. It can also prevent cancer formation. Lot of fiber is available in tinda, which helps digestion, stomach acidity and prevents constipation.

Eating tinda strengthens the brain and the body.

Here is a recipe for gravy subzi, which is popular in North India. Usually it is not necessary to peel the skin. If the seeds are too hard, you may remove the seeds. Otherwise, tinda is very tasty with tender seeds and soft skin.

Ingredients:

•      7 or 8 tinda
•      1/2 cup onion finely chopped
•      2 pods garlic finely chopped
•      2 tomatoes medium sized
•      1 green chile finely chopped
•      2 Tsp. oil
•      1 inch cinnamon stick
•      2 small elaichi (green cardamom)
•      2 lavang (cloves)
•      1 Tsp. jeera seeds
•      1 Tsp. dhania powder (coriander powder)
•      1/2 Tsp. jeera powder
•      1 Tsp. garam masala
•      1 Tsp. red chile powder
•      Salt to taste
•      Cilantro for garnish

Directions:

1.      Wash and cut tinda in to half. I do not peel tinda. If wanted, just scrape the skin with blunt knife.
2.      Fine chop onion, garlic and green chile.
3.      Using a grater, grate the tomatoes or grind the tomatoes in a grinder.
4.      Heat oil in a pressure ooker pan.
5.      Add cinnamon, elaichi and lavang,
6.      After 3 minutes, add jeera seeds.
7.      After 2 minuts, add onion, garlic and chile pieces.
8.      Fry till onion pieces turn translucent.
9.      Add grated tomato/tomato puree.
10.      Add dhania powder, jeera powder and garam masala powder.
11.      Add tinda pieces and keep stirring.
12.      Cook for about 4 minutes and add 1/2 cup water.
13.      Add salt.
14.      Cover and pressure cook up to 3 whistles.
15.      Transfer to serving dish when the cooker pressure comes to normal.
16.      Garnish with cilantro.
17.      Tinda subzi can be eaten with rice, roti or naan.

Vakkaya jam (Karuanda jam)

Vakkaya is well known as Karuanda in Hindi. It is also known as pickle berry! The fruit is quite tangy. Variety of chutneys and pickles are made using these fruits. Vakkaya contains pectin and accordingly is a useful ingredient in making jelly, jam and chutneys.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time. Many Indians who reside in USA, use cranberry as an equivalent to vakkaya.

Here is a recipe to make jam with vakkayalu. Due to the nice pink color of the fruit and its natural flavor, you can make a very attractive looking and yummy jam!

                                           

                                                      

Ingredients:

•      1 or 2 cups vakkaya (preferably pink and white ones)
•      11/2 cup sugar(according to taste)

Directions:

1.      Wash and clean vakkayalu removing any stems, if they are there.
2.      In a pressure cooker cook the fruits in half cup of water up to 3 whistles.
3.      Let the cooker cool down. 
4.      When the cooked vakkayalu are at room temperature, grind them along with water.
5.      Skins and seeds need not be crushed.
6.      Sieve the mixture and collect the juice.
7.      You may add some more water and squeeze the pulp, so that all the juice is collected.
8.      Measure the liquid. 
9.      For 2 cups of juice, add approximately one to one and half cups of sugar.
10.      Cook the mixture in a thick container, stirring regularly.
11.      Keep stirring and take care that it is not burnt at the bottom.
12.      Once the mixture starts boiling, it starts to thicken.
13.      Check the thickness of the mixture by putting a drop on a plate and touching it. 
14.      In the picture, I tried to show the thickness of the juice when the jam is ready.
15.      Turn the heat off.
16.      Let it cool.
17.      When it is at room temperature, transfer the jam to a container/bottle.
18.      It has a nice natural color and flavor with no artificial added agents.
19.      It used to be a big hit with children, when I made for the kids.

Tinda onion masala subzi (Tinda subzi flavored with onion)

Tinda is native to India. Tinda belongs to the family of gourds and is popularly consumed in South Asian countries like India, Pakistan and Afghanistan. 

Tinda is also called squash melon, Indian baby pumpkin and Indian round gourd.

Tinda is a water-rich vegetable and also is easily digestible. Tinda keeps the body system cool and healthy and increases urinary flow, which helps excrete toxins from the kidney. As it is easily digestible, it is recommended for sick people.

This wonder vegetable contains antioxidants and many anti-inflammatory agents, which are effective in controlling blood pressure, heart diseases and strokes. It can also prevent cancer formation. Lot of fiber available in tinda, helps digestion, relieves stomach acidity and prevents constipation. 

Eating tinda strngthens the brain and the body.

Lot of recipes for tinda are available. Here I am posting a recipe for tinda onion masala subzi. In place of onion masala, one can try kottimira/cilantro masala also.

Ingredients:

•      7 or 8 medium size tinda
•      2 medium size onions chopped
•      2 or 3 green chiles
•      1 Tsp. garam masala
•      Salt to taste
•      2 Tbsp. oil

Directions:

1.      Wash and cut tinda in to quarter pieces or smaller. No need to peel, if the tinda are tender. 
2.      Discard seeds if they are very hard.
3.      Chop onions. 
4.      Grind onions, green chiles, garam masala and salt to a coarse paste.
5.      Heat oil in a deep thick pan.
6.      Add tinda pieces.
7.      Add masala paste.
8.      Keep stirring and cook till the tinda pieces are soft.
9.      To reduce cooking time, cook the pieces and masala in a pressure cooker till one whistle.
10.      Remove lid when pressure is reduced.
11.      Cook on low heat till the fluid evaporates and pieces are tender.
12.      Remove from heat and transfer to a serving bowl.
13.      Onion masala can be replaced by kottimira /cilantro masala.

Vakkaya kobbari pacchadi ( Karuanda coconut chutney)

Vakkaya is well known as Karuanda in Hindi. It is also known as pickle berry! The fruit is quite tangy. Variety of chutneys and pickles are made using these fruits. Vakkaya contains pectin and accordingly is a useful ingredient in making jelly, jam and chutneys.

Vakkaya is a rich source of iron, so sometimes, it is used in treatment of anaemia. It contains a fair amount of Vitamin C. The fruits are available during monsoon season. Ripe fruits exude a white latex when severed from branch.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time. Many Indians who reside in USA, use cranberry as an equivalent to vakkaya.

Here is a recipe for making vakkaya coconut chutney. In USA, you get frozen, fresh grated coconut in many Indian stores. The tanginess of vakkaya along with fresh coconut makes a very yummy chutney.

Ingredients:

•      1 cup vakkaya pieces
•      1 or 1 1/2 cups fresh grated coconut 
•      1/2 Tsp. turmeric powder
•      1 Tsp. methi mustard powder
•      Salt to taste
•      1/2 Tsp. hing
•      3 or 4 green chiles

Seasoning:

•      2 Tsp. oil
•      1 Tsp. mustard seeds

Directions:

1.      Wash and cut karuanda.
2.      Dry roast methi seeds and mustard seeds and grind them. (If you have methi mustard powder already made, you can avoid this step).
3.      Place karuanda pieces in a mixie jar.
4.      Grind so that the pieces are slightly mashed.
5.      Add grated coconut, green chiles, salt, turmeric powder, mustard methi powder and hing.
6.      Grind the mixture well. If needed, add a spoon of water.
7.      Transfer to a serving dish or jar.
8.      Heat oil in a small pan, add mustard seeds and hing. 
9.      Add the hot oil to the preared chutney.
10.      Vakkaya kobbari chutney is ready! 
11.      The chutney is a nice side dish for rice, dosa, idli etc.

Aakakara kaya kura (Kakoda/Teasle gourd subzi)

Aakakara kaya, known as kakoda in Hindi is a species of flowering plant in the gourd family. It is known as Bristly balsam pear, spiny gourd or teasle gourd. Aakakara kaya is eaten in all regions of India and some parts of South Asia. In some parts of Andhra, it is known as boda kakara kaya also. This is a seasonal vegetable which is in markets during monsoon. 

The fruit has a lot of health benefits. Some of the benefits are reducing blood sugar levels, reducing chances of cancer, reducing excess sweating etc. Also, help in anti-aging, improving eyesight are some more benefits. High fiber content helps in easy digestion.

                                                                               

Ingredients:

•      2 cups aakakara kaya pieces
•      1/2 Tsp. turmeric powder
•      1 Tbs. tamarind paste
•      2 Tbs. jaggery pieces or powder
•      1 Tsp. rice flour
•      Salt to taste

Seasoning:

•      2 Tsp. oil
•      1 or 2 red chiles
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch of  hing (asafetida)
•      Few curry leaves

Directions:

1.      Wash and cut aakakara kaya in to discs or long pieces.
2.      Remove seeds, if they are too hard and tough.
3.      Boil water in a pan and add the pieces.
4.      Add turmeric powder.
5.      When the pieces are slightly soft, remove from heat.
6.      Drain the water and set aside the pieces.
7.      Heat oil in a thick pan.
8.      Add red chile, urad dal, mustard seeds, and jeera seeds.
9.      When mustard seeds splutter, add hing and curry leaves.
10.      Add the cooked aakakara kaya pieces.
11.      Mix well.
12.      Add tamarind paste.
13.      Keep stirring and add jaggery and rice flour.
14.      Reduce flame and keep mixing.
15.      Cook for five minutes and remove from heat.
16.      Transfer to serving dish.
17.      Can be eaten along with roti or rice.

Vakkaya (karuanda) pulihara (Rice flavored with vakkaya)

Vakkaya is well known as Karuanda in Hindi. It is also known as pickle berry! The fruit is quite tangy. Variety of chutneys and pickles are made using these fruits. Vakkaya contains pectin and accordingly is a useful ingredient in making jelly, jam and chutneys.

Vakkaya is a rich source of iron, so sometimes it is used in treatment of anaemia. It contains a fair amount of Vitamin C. The fruits are available during monsoon season. Ripe fruits exude a white latex when severed from branch.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time. Many Indians who reside in USA, use cranberry as an equivalent in many vakkaya recipes.

         

           

Ingredients:

•      1/2 cup (approx) vakkaya (karuanda)
•      2 cups cooked rice
•      3 Tbs. oil
•      2 or 3 green chiles
•      1 Tsp. chopped ginger
•      1/2 Tsp. turmeric powder
•      Salt to taste

Seasoning:

•      3 or 4  red chiles
•      2 Tsp. chana dal
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      Some hing (asafetida)
•      Few curry leaves

Directions:

1.      Cook rice in pressure cooker and let it cool. See that rice is not overcooked.    
2.      Wash and cut vakkayalu (karuanda) either into 2 or 4 pieces.
3.      Remove the seeds. It is easier to remove the seeds, if you place them in water for a few minutes after cutting.
4.      Set the pieces aside.
5.      Heat oil in a thick pan.
6.      Add red chiles.
7.      After a minute, add chana dal, urad dal and mustard seeds.
8.      When mustard seeds splutter, add hing.
9.      Add green chiles and ginger.
10.      Add curry leaves.
11.      Let the mixture cook for a few minutes.
12.      Add karuanda pieces.
13.      Keep stirring for a few minutes, till the pieces are slightly soft.
14.      Add turmeric powder.
15.      Mix well.
16.      Add cooked rice and stir well.
17.      Add salt.
18.      Mix well, cover and let cook for 5 minutes.
19.     Turn the heat off.
20.     Pulihora (flavoured rice) tastes very nice if left to sit for some time.
21.     Tastes nice along with raita or majjiga pulusu.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    

Vakkaya pappu ( Dal flavoured with vakkaya)

Vakkaya is well known as Karuanda in Hindi. It is also known as pickle berry! The fruit is quite tangy. Variety of chutneys and pickles are made using these fruits. Vakkay contains pectin and accordingly is a useful ingredient in making jelly, jam and chutneys.

Vakkaya is a rich source of iron, so sometimes it is used in treatment of anaemia. It contains afair amount of Vitamin C. The fruits are available during monsoon season. Ripe ffruits exude a white latex when severed from branch.

Either toor dal or moong dal or masoor dal can be used to make vakkaya pappu. As the fruits are tangy, the dal has a nice taste and flavour.

Ingredients:

•      2 cups cooked dal
•      1/2 cup vakkayalu cut in to quarters
•      2 or 3 green chiles

Seasoning: 

•      2 Tsp. oil
•      2 red chiles
•      1/2 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch of hing
•      Few curry leaves
•      Cilantro for garnish

Directions:

1.      Wash and cut vakkayalu in to two or four pieces.
2.      Remove the seeds.
3.      Cook dal in a pressure cooker.
4.      Heat oil in a thick sauce pan.
5.      Add red chiles.
6.      After a minute, add urad dal. 
7.      Keep stirring.
8.      When urad dal is turning brown in color, add mustard seeds and jeera seeds.
9.      Add hing.
10.      Add half cup of water.
11.      Add pieces of vakkayalu.
12.      Let them cook for a few minutes.
13.      See that the pieces are not overcooked.
14.      Add green chiles and cooked dal.
15.      Add salt, turmeric powder and a pinch of hing.
16.      Let the mixture cook for five to ten minutes.
17.      Add curry leaves and let cook.
18.      After a few minutes, remove from heat.
19.      Transfer to a serving dish and garnish with cilantro.

Bisi beda bhat with korralu ( Bisi beda bhat with foxtail millet)

Foxtail millet, korralu have many health benefits. The tiny grain is gluten free and packed with nutrition. Korralu are high in calories which give lot of strength and energy. Millets supply magnesium, calcium, manganese, phosphorous, vitamins and antioxidants which are very essential for body fitness.

Korralu help in controlling diabetes, keeping digestive track clean, reducing risk of heart attack and reducing gastric problems.

In this recipe, I made bisi beda bhat with korralu. Traditionally, to male bisi beda bhat, we cook rice, dal, vegetables etc. in tamarind and spicy fluids. In place of rice, I have used korralu and the final product is delicious. Bisi beda bhat is a one dish meal.

Ingredients:

•      1/2 cup toor dal
•      1/3 cup korralu
•      3 Tbsp. tamarind paste
•      1/4 cup lauki pieces
•      1 onion cut into pieces
•      2 carrots cut into pieces
•      3 or 4 drumstick pieces
•      Few curry leaves
•      1/4 Tsp. turmeric powder
•      Pinch of hing
•      2 Tsp. bisi beda masala or sambar powder
•      2 Tsp. grated coconut (fresh or denydrated)
•      Salt to taste

Seasoning:

•      3 Tbsp. ghee
•      1 Tsp. jeera seeds
•      1 Tsp. mustard seeds

Directions:

1.      Cook toor dal in a pressure cooker.
2.      Wash and cut all vegetables.
3.      Cook vegetables in a thick bottomed pan with enough water.
4.      When the vegetables are partially cooked, add washed korralu, cooked dal and tamarind paste.
5.      Add more water if needed.
6.      Water must be enough to cook all the vegetables, along with korralu.
7.      Add turmeric, hing and salt. Mix well.
8.      Cover and pressure cook the mixture up to 3 whistles.
9.      Open the cooker after the pressure is reduced and add more water, if needed.
10.      Heat ghee in a small pan for seasoning.
11.      Add jeera, mustard and hing.
12.      When mustard seeds splutter, add the seasoning to the mixture.
13.      Cook for a few minutes.
14.      Add curry leaves.
15.      Mix well.
16.      Transfer to a serving dish.
17.      Serve along with raita.

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.

Bacchali kura chintakaya pulusu (Malabar spinach pulusu with green tamarind pulp)

Tamarind is grown in Indonesia, Malaysia, Sri Lanka, Philippines, Thailand and Indian Subcontinent.

It is cultivated all over India. Tamarind is a very large tree with long, heavy drooping branches and dense foliage.

The fruit pulp is edible.  It is used in South Indian cooking to make chutneys, dal and sambar etc. The hard green pulp of a young fruit is sour, and is often used as a component of savory dishes, as a pickling agent etc.

Its sticky pulp is a good source of dietary fiber which binds to toxins in the food thereby help protect the colon mucus membrane from cancer causing chemicals.

Tamarind is rich in tartaric acid which gives sour taste to food and is a powerful antioxidant.

Tamarind pulp is used in many traditional medicines as a laxative, digestive and as a remedy for bile disorders.

When tamarind is raw, before it ripens, it is rich with lot of pulp. Normally, I cook the tamarind with a little bit of water, in a pressure cooker. When the mixture cools, I add some more water to it and squeeze the pulp. Strain it and keep it away in the freezer. When the raw tamarind is not available, this pulp comes in handy for recipes.

Bacchali is a perennial vine Basella alba and found in tropical Asia and Africa where it is user as a leafy vegetable. It is known as pui shak in Bengali. poi ni bhaji in Gujarati, basale soppu in Kannada, mayalu in Marathi. Bacchali is available in vine form and also small bunch type, In creeper variety also, you can find red and purple stem vine and green stem.

Malabar spinach, like any other green vegetable, is high in vitamins, iron and calcium. It is also a rich source of soluble fiber, low in calories by volume and high in protein per calorie.

In this recipe, I am making pulusu using bacchali kura and frozen green tamarind pulp. Raw tamarind gives the dish a distinctive taste. The recipe can also be made using regular tamarind paste or sour green mango!

Ingredients:

•      3 Bunches bacchali kura  (about 3 cups chopped leaves)
•      1 cup chintakaya pulp (either fresh or frozen)
•      4 or 5 green chiles
•      1/4 Tsp. turmeric powder
•      Salt to taste
•      3 Tsp. rice flour

Seasoning:

•      2 Tsp, oil
•      2 or 3 red chiles
•      1 Tsp. methi seeds
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch of hing (asafetida)
•      3 Tsp. mustard powder

Directions:

1.      Wash and clean bacchali kura.
2.      Chop coarsely.
3.      Boil a little water in a thick bottomed vessel.
4.      Add chopped bacchala kura and green chiles.
5.      When the leaves are cooked, add tamarind pulp.
6.      Add salt and turmeric powders.
7.      Let the mixture cook on low heat for 5 to 10 minutes.
8.      Add 1/2 cup water to the rice flour make a paste and add to the cooking mixture.
9.      Keep stirring and let cook for 2 or 3 minutes.
10.      Heat oil in a small pan, add red chiles, methi, mustard and jeera seeds.
11.      When mustard seeds splutter, add hing.
12.      Add the seasoning to the pulusu.
13.      Turn the heat off.
14.      Add mustard powder or paste to the pulusu and stir well.
15.      Keep covered and serve hot.
16.      Goes well with rice.