Methiye Sukke / Mulappicha Cherupayar Uluva Thoran (Konkani Recipe)

 Mulappicha cherupayar uluva thoran / Methiye sukke in konkani is a traditional Kochi GSB Konkani style sprouted green gram and sprouted fenugreek seeds dry stir fry adding a coarse mixture of spicy coconut masala. Methiye sukke / Konkani style sprouted green gram and sprouted fenugreek seeds stir fry goes well as a side dish with rice.

The following ingredients are needed to prepare Methiye Sukke / Mulappicha Cherupayar Uluva Thoran / Sprouted Green gram and Sprouted Fenugreek seeds Stir Fry.

Ingredients:
Green gram / Cherupayar.-1/2 cup
Fenugreek / Methi seeds.-1/ 2 cup
Kudampuli / Malabar tamarind.-a small piece
Grated coconut.-1 cup
Red chilly powder.-1 tsp
Turmeric powder. -1/4 tsp
Mustard seeds. -1/2tsp
Urad dal.-1/2 tsp
Dry red chilly.-2
Curry leaves.-few
Coconut oil.-2 tsp
Water.-as needed and Salt.-to taste 

 Instructions: 

1). Wash and soak green gram and fenugreek seeds in water in separate vessels for 6-8 hours. Put the soaked green gram and soaked fenugreek seeds in a colander to drain water from it. Then put them in a clean cloth and tie the cloth and keep it aside to sprout. After 1-2 days sprouts will appear on green gram and fenugreek seeds. Keep aside the sprouted green gram and sprouted fenugreek seeds.

2). In a mixing bowl add grated coconut, red chilly powder and turmeric powder. Gently mix them together using your hand and make a coarse mixture of the spicy coconut masala. Keep aside the spicy coconut masala.

Method:
1). Heat 2 tsp coconut oil in a wide bottom pan. Add urad dal and saute well. When urad dal start to change the colour splutter mustard seeds. Add dry red chilly broken pieces and a few curry leaves into the pan and saute in oil.

2). Add sprouted green gram and sprouted fenugreek seeds into the pan and saute on low flame.

3). Add required salt and a small piece of malabar tamarind into the pan. Malabar tamarind is known as dharambya sol in konkani and kudampuli in malayalam. Sprinkle little water and mix well. Cover the pan with a lid and cook the sprouted green gram and sprouted fenugreek seeds together on low flame until cooked. Saute well in between.

4). Add the spicy coconut masala mixture into the pan and mix with the cooked sprouts for 2-3 minutes on low flame.You can add a pinch of asafoetida / hing powder and mix everything well and make a dry stir fry. Switch off the flame.

Methiye Sukke / Konkani Style Mulappicha Cherupayar Uluva Thoran is ready to serve hot with rice and dal curry.

Jackfruit seeds Tur dal Curry

 Jackfruit seeds tur dal curry is simple and easy to prepare jackfruit seeds curry adding bilimbi fruits (irumbanpuli) and goes well with rice. The following ingredients are needed to prepare Jackfruit Seeds Tur dal Curry.

Ingredients:
Jackfruit seeds.     -15
Tur dal.                 -1/2 cup
Bilimbi fruits.       -3
Turmeric powder. -1/4 tsp
Red chilly powder.-2 tsp
Asafoetida / hing.  -1 tsp
Water.                    -as needed
Salt.                       - to taste

For Tempering:
Coconut oil.        -1tbsp
Urad dal.             -1tsp
Mustard seeds.    -1tsp
Fenugreek seeds.- a pinch

Instructions:
1). Remove the outer white skin of jackfruit seeds and soak them in enough water overnight. Then scrap and remove the outer brown skin of soaked jackfruit seeds using a kitchen knife. Wash the peeled jackfruit seeds and chop them each into 2 halves lengthwise.

2). Wash and pressure cook tur dal along with chopped jackfruit seeds for 3-4 whistles adding 2 cups of water. Keep aside the cooked tur dal jackfruit seeds mixture along with cooked water.

3). Chop bilimbi fruits (irumbanpuli in malayalam) into round pieces and keep aside.

Method:
1). Heat 1tbsp coconut oil in a wide bottom pan. Add urad dal and saute well. When urad dal starts to change its colour splutter mustard seeds and fenugreek seeds. Lower the flame and add turmeric powder and red chilly powder into the pan and mix well.

2). Add cooked tur dal jackfruit seeds mixture along with cooked water into the pan and mix well.

3). Add chopped bilimbi fruits and required salt into the pan and mix with cooked tur dal jackfruit seeds mixture and boil for few minutes on low flame.

4). Add asafoetida / hing powder into the curry and mix well. Boil the jackfruit seeds curry for 2 minutes and switch off the flame. Transfer the curry to a serving bowl.

Jackfruit seeds Tur dal Curry is ready to serve with rice.

Ragi Soup / Ragi Vegetable Soup

Ragi soup is a very tasty and healthy mixed vegetable ragi soup.The following ingredients are needed to prepare Ragi Soup / Ragi Vegetable Soup.

Ingredients:-
Ragi flour.            -3 tbsp
Water.                   -1 cup +1 cup
Carrot chopped.    -1/4 cup 
Cabbage chopped.-2 tbsp 
Onion greens.       -2 tbsp chopped
Ginger crushed,.   -1tsp 
Green peas frozen.-1/4 cup 
Mushroom.            -3
Green chilly.          -2
Garlic.                     -4
Shallots.                  -6
Cumin seeds.          -1tsp
Black pepper corn. -1/2 tsp
Turmeric powder.   -1/4 tsp
Salt.                         -to taste
Apple cider vinegar.-1tsp
Spring onion.           -few chopped
Sesame oil.               -2 tsp

Instructions:
1). Chop carrot, cabbage and onion greens into very small pieces.Chop mushrooms, green chillies, garlic cloves and shallots into thin slices. Crush black pepper corns to a fine powder. Keep aside.

2). In a bowl add ragi flour and 1 cup of water and mix well without lumps. Keep aside the ragi flour water mixture.

Method:
1). Heat 2tsp sesame oil in a wide bottom pan.Splutter cumin seeds. Add crushed ginger, thinly sliced shallots, thinly sliced green chilli round pieces and thinly sliced garlic cloves into the pan and saute well till shallot becomes translucent.

2). Add chopped carrot, cabbage, onion greens and frozen green peas into the pan and saute well. Add 1cup of water and boil well.Cover and cook the vegetables for 2 minutes on low flame.

3). Add crushed black pepper powder, required salt and turmeric powder into the pan and mix well.

4). Add ragi water mixture into the pan and stir well and boil on low flame for 2 to 3 minutes. Stir in between to prevent the ragi mixture sticking to the bottom of the pan.

5). Stir the soup and boil on low flame and once the soup slightly thickens switch off the flame.

6). Add apple cider vinegar into the soup and mix well. Check for salt and add little salt if needed and mix well. Keep aside the soup to rest for 2 minutes. Once cooled the ragi soup will become thick. Garnish the ragi soup with finely chopped few spring onion.

Ragi Soup / Ragi Vegetable Soup is ready to serve.  

Spicy Wheat Flour Diamond Cuts / Govva Ronti

Wheat flour spicy diamond cuts also known as gova ronti in konkani is a deep fried spicy and crispy wheat flour tukdi and can be served as a teatime snack. The following ingredients are needed to prepare Spicy Wheat Flour Diamond Cuts/  Gova Ronti / Spicy Wheat Flour Tukkdi.

Ingredients:
Wheat flour.         -2 cup
Maida.                  -1/4 cup
Red chilli powder.-1tsp
Cumin seeds.       - 2 tsp
Asafoetida.           -1/2 tsp
Salt.                      - to taste
Oil.                       -2 tbsp
Oil.                       -for deep frying
Water.                   -as needed

Method:
1). In a mixing bowl add wheat flour, maida, red chilly powder, cumin seeds, asafoetida (hing powder), oil and little salt. Add required water little by little into the bowl and mix all the ingredients using your hand. Knead well and make a soft and firm dough. Keep aside the dough for 10 minutes to rest.

2). Knead the dough again and make small lemon size dough balls. Roll the dough balls into round roti shape. Cut the rolled rotis into diamond shape with a knife and keep them on a large plate.

3). Heat oil in a deep frying kadai. Once the oil is hot drop the chopped diamond cuts few at a time into hot oil and deep fry on medium low flame. Fry the wheat flour diamond cuts in small batches.

4). When the diamond cuts become crispy and change its colour into golden brown (don't make it dark brown) remove them from hot oil with a slotted spoon and transfer to a tissue paper to absorb excess oil.

5). Once cooled to room temperature store the deep fried crispy wheat flour diamond cuts in airtight container.

Crispy and spicy Wheat Flour Diamond Cuts / Spicy Wheat Flour Tukkdi / Gova Ronti are ready to serve as a snack with hot tea or coffee.
 

Chembinthal and Chembila Curry / Colocasia Stems and Leaves Curry.

Chembinthal and chembila curry is a easy to prepare very tasty and healthy gravy dish made with home grown colocasia stems and colocasia leaves goes well with steamed rice.

The following ingredients are needed to prepare Chembinthal and Chembila Curry / Colocasia Stems and Leaves Curry. 

Ingredients:-
Colocasia leaves/ Chembila. -4 big
Colocasia stems/ Chembuthal.-2 cup
Red chilly powder. -1tsp
Asafoetida /Hing powder. -1/2 tsp
Sambar powder. -1tsp
Mustard seeds. -1tsp
Salt. -to taste
Coconut oil. -1tbsp

Home grown Chembinthal with Chembila / Colocasia Stems with Colocasia leaves

Instructions:
1). Cut and seperate the colocasia stems and colocasia leaves. Peel and remove the outer thin skin of colocasia stems / chembuthal and chop it into small pieces.Wash well and keep aside.

2). Slowly pluck green leafy parts in between the veins of the colocasia leaves /chembila using your hands and discard the vein parts of the colocasia leaves. Wash the plucked leafy parts of the colocasia leaves and chop them into very small. pieces and keep aside.

3). Soak tamarind in little water for 5 minutes. Then squeeze the soaked tamarind and extract tamarind juice.

Method:-
1). Heat coconut oil in a wide bottom pan and splutter mustard seeds. Lower the flame and add red chilli powder and asafoetida into the pan.

2). Add chopped colocasia leaves / chembila and chopped colocasia stems / chembuthal into the pan and saute well.

3). Add required salt and tamarind juice into the pan and mix well. Add 2 cup of water and boil well. Cover and cook colocasia leaves and stems till soft and mashy.

4). Add sambar powder into the gravy in the pan and mix well. Switch off the flame and transfer the curry to a serving bowl.

Very tasty and Chembinthal and Chembila Curry / Colocasia Stems and Leaves Curry is ready to serve with steamed rice.