Thotakura pulusu (Chaulai saag/Amaranth pulusu)

Thotakura is a very popular leafy vegetable available all over India and in many countries. Some small leaf varieties are easily available in India. Amaranth is available in large sized red and green colored species also. In USA, the red and green color varieties are available in farmers' markets and other Asian stores.

In Uttar Pradesh and Bihar, it is called Chaulai, in Karnataka Harive, in Kerala Cheera, in Tamil Nadu Keerai, in Orissa Khada Saga and in Maharashtra it is called Shravani Maath. Many local recipes are available in different parts of India.

Cooked Amaranth leaves are a good source of Vitamin A, Vitamin C and folate. They are a complementing source of many dietary minerals also. Cooked leaves are a good source of fiber. Many families are now including leafy vegetables in their daily menus.

In Andhra Pradesh, thotakura pappu (Amaranth dal) and thotakura pulusu are usually prepared. Recipes are available for dry thotakura subzi also. I am giving a recipe for making pulusu, cooking amaranth along with tamarind juice and other seasonings. It can be served with rice or roti.

In USA, large bunches of amaranth are available, whereas, in India, smaller bunches of small leaf thotakura are available. Pictures of both are inserted.

If green mangoes or tender tamarind are available, tamarind juice can be replaced with appropriate amount of green mango or tender tamarind. You may try replacing tamarind by rhubarb also!

Amaranth available in USA:                                                         Thotakura from Andhra Pradesh

 

      


Ingredients:

•      2 to 3 Tbsp. onion chopped
•      1 large bunch of thotakura (Amaranth)
•      2 to 3 green chiles
•      2 Tbsp. tamarind paste
•      1/2 tsp. turmeric powder
•      Pinch of hing (Asafetida)
•      Salt to taste
•      2 to 3 Tbsp. rice flour (as needed)

Seasoning:

•      2 red chiles
•      1 tsp. methi seeds
•      1 tsp. mustard seeds
•      1 tsp. jeera seeds
•      Pinch of hing (Asafetida)
•      4 or 5 pods  garlic (Optional)

Directions:

1.      Clean and cut thotakura into 1/2 inch pieces.
2.      Put onion pieces and thotakura in a deep pan.
3.      Add enough water to cook, maybe just to cover the greens.
4.      Cook till thotakura is tender.
5.      Add green chile, tamarind, turmeric powder, hing and salt.
6.      Keep cooking for 10 minutes.
7.      Mix rice powder in a little water to make a paste.
8.      Add gradually to the pulusu.
9.      Keep stirring so that the rice paste gets mixed and is not lumpy.
10.      Add enough rice flour to get the thickness you like.
11.      Keep stirring and cook for 2 to 3 minutes.
12.      Heat oil in a separate pan and add red chiles.
13.      After a minute, add methi, jeera and mustard seeds.
14.      Add hing and add to the pulusu.
15.      Cover and turn off the heat.
16.      If you like, fry garlic pods in oil and add as topping.

Note: I add more rice flour to make thick pulusu. Some people like to make slightly watery pulusu. Depending on the consistency you like, adjust the amount of rice flour. In place of rice flour, you may use besan (chickpea flour) also.




 

Mexican sour gherkin (Sandita) and baby potatoes in bagara masala gravy

Mexican sour gherkins have a name SANDITA!

Mexican sour gherkin are also known as mouse melon or melothria scabra. They are the size of large grapes, look like our kundru (miniature) or doll sized watermelons and taste like cucumber or kundru. This variety is not genetically-modified hybrid developed in laboratories! It is heirloom that has been grown and eaten in Mexico for centuries. A long-lost heirloom, cucamelon has only recently been rediscovered. Now, they are grown in USA and are available in farmer's markets etc during summer. Mexican sour gherkin is mostly used in salads, pickles along with pearl onions etc.

If you are looking for seeds to plant in your garden, you may have to look for "melothria scabra"

 

  

Google search provided some information about its availability in India, though I wonder if it is the same vegetable. Kachri or kachari is a wild variety of cucumbers, and grows wildly in Rajasthani desert. It is supposed to be sour to taste and kachri powder is used in tenderizing meat etc.

 

Last year it was planted in our yard and the fruits were eaten raw from the plant as snack! It almost looks like kundru and also tastes very much like kundru or cucumber. I wanted to make use of this vegetable in making Indian subzi. This year we got quite a few of cucamelons and I got to experiment. You may use the same masala as in the recipe for dondakaya kothinira karam kura also. I am inserting some photos of the climber etc for more information.

This time I made bagara style gravy for the subzi. I included baby potatoes also as both the vegetables looked similar in size!

 

 Sandita on the climber:

 

 

 

Ready for cutting:                                                                                       Cut only partially:

 

 

 

 

 

 

 

 

 

As compared to kundru you can see the size:

 

 

Ingredients:

•      1 cup sandita (Mexican sour gherkin's name)
•      1 cup baby potatoes
•      1/2 cup onions (diced)
•      2 pods garlic
•      2 inch cinnamon stick
•      3 or 4 choti elaichi (green cardamom)
•      2 or 3 laung(cloves)
•      3 Tbsp. oil
•      1/4 Tsp. turmeric
•      1 Tsp. dhania powder
•      1/4 Tsp. jeera powder
•      1 Tsp. chile powder (according to taste)
•      Salt to taste
•      Few curry leaves
•      Cilantro for garnish

Masala:

•      2 Tbsp. peanuts
•      2 tsp. sesame seeds
•      1 Tsp. poppy seeds
•      4 or 5 almonds (soaked and peeled)
•      3 Tbsp. dry coconut powder
•      2 Tbsp. tamarind paste

Directions:

      

1.       Clean sandita and slit them in half, while one end is not cut. 
2.      Roast peanuts in a pan without any oil.
3.      When peanuts are almost roasted, add sesame seeds. Sesame seeds splutter. Use some cover to avoid the seeds flying everywhere!
4.      Add poppy seeds and all the ingredients are fully roasted, turn the heat off.
5.      Add coconut powder.
6.      Add peeled almonds.
7.      Keep stirring for a few minutes.
8.      Let the mixture cool.
9.      Saute sandita in a shallow pan with a spoon of oil. (you may microwave for 2 to 3 minutes on high till they are cooked))
10.      Saute baby potatoes separately in oil. (you may microwave for 2 or 3 minutes till they are cooked)
11.      Set them aside.
12.      Grind onion and garlic to a coarse paste.
13.      Grind the roasted nut mixture with a little water.
14.      Heat oil in a deep pan.
15.      When the oil is hot, add cinnamon, elaichi and laung.
16.      Add curry leaves.
17.      Add onion garlic paste and keep stirring.
18.      When onion paste is translucent, add turmeric, dhania and jeera powder.
19.      Add chile powder.
20.      Keep stirring.
21.      Add cooked sandita and baby potatoes.
22.      Stir well.
23.      Add masala mixture, tamarind paste and more water, if necessary.
24.      Add salt.
25.      Let the whole mixture cook for about 10 minutes.
26.     Turn off the heat.
27.     Garnish with cilantro and serve.

Note: Adding baby potatoes is not necessary. As both the vegetables appear to be same size, they look good and of course, potatoes are hot favorites for a lot of people!!

 

 

Chintachiguru paneer rice (Rice and paneer flavored with chintachiguru)

Chinta chiguru, tender tamarind leaves,is available in South India during early spring. As the name suggests, tender leaves from tamarind tree are sold in Andhra Pradesh and other South Indian states. The leaves have a subtle tart flavor without being overly sour. They increase the nutrient value of the dish and add a nice tangy taste to it. Quite a few dishes are made with the leaves like chinta chiguru chutney, chinta chiguru pulao etc.

 

The leaves are a good source of vitamin C. As any seasonal vegetable, use of the leaves is recommended by nutritionists.

When the leaves are fully grown, they are not easily chewable and are not tasty!

 

 

 

 

 

 

 

 

Ingredients:

•      2 cups chinta chiguru
•      1 cup paneer cubes
•      1 cup onion chopped
•      2 cups rice cooked
•      3 to 4 green chiles
•      1/2 inch ginger chopped
•      2 to 3 red chiles
•      2 tsp. chana dal
•      1 tsp. urad dal
•      1 tsp. mustard seeds
•      Pinch of hing (Asafetida)
•      Few curry leaves
•      5 Tbsp. oil
•      Salt to taste

Directions:

1.      Place chinta chiguru in a large plate and take the leaves along with stems between the palms and rub well.
2.      Leaves are thus separated from the stems. Stems do not taste good and also are troublesome while eating!! 
3.      Remove the stems and collect the tender leaves.
4.      Wash the leaves and set them aside.
5.      Cut paneer into cubes and set aside.
6.      Cook rice and see that the grains separate when cooked.
7.      In a deep pan, heat oil.
8.      Add red chile and after a few minutes, add chana dal and urad dal.
9.      When dal becomes golden in color, add mustard seeds.
10.      Add green chiles and ginger when mustard seeds splutter.
11.      Add hing and curry leaves.
12.      Add chopped onion and stir well.
13.      When onion pieces are translucent, add chinta chiguru and stir well
14.      After a few minutes of cooking, add paneer pieces.
15.      Keep stirring, so that paneer pieces get a good coating of chinta chiguru.
16.      Add a little salt.
17.      Set aside the mixture for an hour or so, so that paneer pieces are marinated well. 
18.      Heat the mixture again and add cooked rice.
19.      Add salt and mix well.
20.      Cook for 10 to 15 minutes.
21.      Serve after a little while.
22.      Tastes nice with raita.

Avial (Stewed vegetables in yogurt and coconut gravy)

Avial is a very popular preparation from South Indian state Kerala. Almost all vegetables available are used in this dish. The gravy is prepared using fresh curd (yogurt) and fresh coconut. Those who have access to and like coconut oil, garnish avial with coconut oil.

Many recipes of avail are posted from time to time. Everyone has one's own recipe for making avial! I like to use more curd and coconut as the gravy makes it tastier.

Some vegetables like, ash gourd, yam, green banana and drumstick are definitely used. Other vegetables like potato, carrot, beans and cauliflower etc are optional. Whatever vegetables are available can be used. Use of carrots, yam and sweet potato adds color to the dish. Peeling, cutting all the vegetables according to the preferred size is time consuming, but the final product is worth the trouble taken.

As lot of vegetables are used and no deep frying or pan frying is done, it is a very healthy dish. Curd and coconut are also very nutritious.



                                        


Vegetables used:                                                             Drumsticks before cutting:

                                   
               
                                    










Vegetables cut into equal size pieces:              

                                                                               Fresh grated coconut:















Ingredients:

•      Small piece ash gourd (peeled)
•      Green banana (peeled)
•      Drumstick pieces (5 or 6)
•      Small piece of suran/yam
•      Carrot
•      Potato
•      Beans
•      Zucchini
•      Dondakaya/kundru/gherkin

For gravy:

•      1 cup grated coconut (fresh or frozen)
•      1 cup curd/yogurt
•      2 tsp. jeera seeds
•      2 tbsp. rice flour
•      Salt to taste

For seasoning:

•      3 tsp. oil
•      1/2 tsp. jeera seeds
•      1/2 tsp. mustard seeds
•      Pinch of hing (Asafetida)
•      A few curry leaves
•      3 tbsp. coconut oil (optional)

Directions:

1.      Wash and cut all vegetables to about the same size, -- thin long strips (about 2 inches by 1/4th inch)
2.      Boil vegetables in minimal water until cooked.
3.      Grind coconut, jeera and rice flour along with yogurt.
4.      Pour coconut mixture over cooking vegetables and continue to stir.
5.      Add water, if necessary.
6.      Cook for 10 minutes, stirring occasionally.
7.      Heat oil in a small pan, add jeera and mustard seeds and hing.
8.      Add the seasoning to avial and remove from heat.
9.      Add salt after turning off heat. Add curry leaves.
10.      Add coconut oil and mix well (optional).
11.      Mix well and serve hot.
12.      Good side dish for rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

Gongura pulihora (Gongura rice)

 

 

Gongura, which is a green vegetable, is very popular in Andhra Pradesh. The leaves are very sour. The most common and popular dish is a pickle version known as gongura pacchadi. Gongura can be used to flavor rice and the tanginess enhances the taste!

 

Gongura is available in many parts of India. Most of the Indian stores in USA sell bunches of fresh gongura.

 

The other dishes you can make with gongura are dal and pulusu.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients: 

 

•      1 to 2 cups gongura leaves
•      1 cup rice
•      1 Tsp. turmeric powder
•      Salt to taste
•      3 Tbsp. oil
•      3 or 4 red chiles
•      1 Tbsp. chana dal
•      1 Tbsp. urad dal
•      1 Tsp. mustard seeds
•      2 or 3 green chiles
•      1 inch ginger (finely chopped)
•      A pinch hing (Asafetida)
•      3 Tbsp. peanuts
•      A few curry leaves
•      3 Tbsp. sesame seeds

 

Directions:

 

1.      Cook rice and see that the grains separate.
2.      Set aside.
3.      Remove gongura leaves from stems, wash and dry in a towel.
4.     Chop the leaves.
5.     Heat oil in a thick deep pan. Add red chiles, chana dal, urad dal and mustard seeds.
6.     Add peanuts and cook till peanuts are nicely fried.
7.     When mustard seeds splutter, add hing and curry leaves.
8.     Add gongura leaves and keep stirring till the leaves completely wilt.
9.     When the leaves are cooked, add cooked rice, turmeric powder and salt.
10.     Remove from stove and mix thoroughly.
11.     Roast sesame seeds without oil.
12.     Add a pinch of red chile powder and grind.
13.     Add sesame powder to the mixed rice and mix well.
14.     Let the rice rest for about an hour and serve along with kheera raita or carrot raita.

 

 

 

 

 

 

 

Urad dal pappu (Maa ki dal) / Black gram dal

In south India, urad dal is used mainly for making idli, dosa, vada etc. It is not very popular as a side dish with rice. But, in North India it is very popular and served as a special dish, when guests are entertained! One reason for this is, urad is a good source of protein and during winter months, in North India, it is a good source of nutrition.

Usually, a few spoons of rajma is added to make the dal tastier. It is common practice to mix two or more varieties of lentils to enhance the taste and improve nutrition.

                                             


Urad and rajma after soaking:


 

                                           


Tomato, onion and garlic after cooking:

                                             


After adding milk to the cooked paste:

                                             


After adding cooked urad to the masala paste:

                                            


Ingredients:

•      1 Cup urad (whole with skin)
•      2 Tbsp. rajma
•      3 or 4 tomatoes
•      1 Medium sized onion (chopped)
•      1 inch ginger
•      3 or 4 pods garlic
•      Fresh cream
•      1/2 cup milk
•      3 to 4 Tbsp. oil
•      2 inch cinnamon stick
•      3 or 4 cardamom
•      2 cloves
•      Bay leaf
•      1 Tsp. turmeric powder
•      3 Tsp. dhania powder
•      2 Tsp. garam masala
•      2 Tsp. chile powder
•      Salt to taste
•     Cilantro for garnish

Directions:

1.      Wash  urad and rajma and soak together overnight in enough water
2.      Cook the dal in a pressure cooker for 4 to 5 whistles.
3.      Clean and grind ginger, garlic and onion into a paste.
4.      Grind tomatoes without adding water.
5.      Heat oil in a thick bottomed vessel.
6.      Add cinnamon, cardamom and cloves.
7.      After a minute, add bay leaf.
8.      Add onion, garlic and ginger paste.
9.      Cook for a minute or two.
10.      Add the tomato paste and cook.
11.      Keep stirring and let it cook till all the fluid is evaporated.
12.      Add milk and cook for 3 to 4 minutes.
13.      Add cooked dal and let it cook.
14.      Add all the powders. Keep stirring so that dal does not burn.
15.      Add some fresh cream and keep cooking.
16.      When the required consistency is reached, turn off the stove.
17.      Garnish with fresh cream and cilantro and serve.

 

Kheera perugu pacchadi (Kheera raita) Cucumber in yogurt

During summer time, even looking at kheera (cucumber) slices, quenches the thirst! Cucumber is very cooling and soothing during hot months. There are a lot of beauty tips using cucumber!

Cucumber raita is easy to prepare and is an uncooked food, except for seasoning!  Refrigerated raita is very soothing.

 

 

 

 

 

 

 

 

Ingredients:

•      2 large or 3 or 4 small cucumbers
•      1 1/2 cups yogurt
•      Salt to taste
•      2 green chiles
•      1 inch ginger (chopped fine)
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      1 Tsp. oil
•      A pinch of hing (Asafetida)
•      A few curry leaves
•      Cilantro for garnish

Directions:

1.      Peel and grate cucumber.
2.      Beat curd without adding water.
3.      Squeeze fluid out of grated cucumber (optional) and add it to curd.
4.      Add salt.
5.      Mix well.
6.      Heat oil and add mustard and jeera seeds.
7.      When mustard seeds splutter, add hing.
8.      Add green chile and ginger. Cook for a minute.
9.      Add curry leaves.
10.      Add seasoning to curd mixture.
11.      Garnish with cilantro and let it cool.
12.      Serve it after refrigerated.

Nice side dish for pulihora or parathas.