Friday, September 15, 2017

Pulicha Keerai Masial/Kadaisal And Gongura Sadam - Mashed Roselle And A Tangy Roselle Rice

Gongura season (Pulicha keerai in Tamil/ Pundi soppu in Kannada) is here! The only dish I prepare during every Gongura season is Gongura Tokku! My house help Gowri not only buys Gongura for me during the season but also gives me simple instructions on how to cook it. I tried out this simple masial/kadaisal recipe of hers which we relished. Gongura Sadam prepared using the masial was also a big hit!


Gongura - 2 big bundles
Onion - 1 big (Chopped)
Garlic - 12 cloves (Peeled)
Mustard seeds - 1/4 tsp
Salt - 1 1/2 tsps
Red chillies - 8 (Broken)
Sesame oil - 1/4 cup
1. Separate the gongura leaves from the stalk and thoroughly wash three or four times.
2. Drain the leaves and spread them out on a kitchen towel.
3. Heat oil in a kadai and add mustard seeds.
4. When the mustard seeds splutter add the chopped onion and garlic, and fry till they turn golden in colour.
5. Add the red chillies and saute for a couple of minutes.

6. Add the gongura leaves a handful at a time and keep sauteing.
7. Add more leaves as the previous batch wilts and sinks into the kadai.
8. Keep stirring and mashing the leaves using the back of a ladle.

9. When the leaves come together into a mass stir in salt and switch off flame after it blends well with the masial.
10. Allow to cool and grind half of the mixture in a blender, pour it back into the remaining masial and mix well.

Enjoy the Gongura Masial / Kadaisal with steaming hot rice or relish it as a side dish with dosa, chapati, ragi rotti or jolada rotti.
1. Take a cup of cooked rice and break the lumps. 
2. Add one spoon of sesame oil or ghee and coat the rice so that they do not clump together. 
3. Add one table spoon or more of the Gongura masial / Kadaisal depending on your taste and mix gently till the rice is evenly coated with the masial.

4. Enjoy the spicy and tangy Gongura Rice with any cool raita of your choice.

Wednesday, September 13, 2017

Hituku Bele Payasa - Fresh Deskinned Field Beans Porridge

A few decades ago my mother-in-law used to obtain Hituku bele from Avare Kaalu (Field Beans) by first soaking the beans for at least six hours. The soaked kaalus (beans) were patiently pinched and squeezed one at a time so that the Hituku bele  literally jumped out of its skin! You can very well imagine the number of hours she put in to give a decent serving of the Hituku Bele delicacy she would patiently prepare for every member of our large family! Thanks to HOPCOMS, nowadays ready to use Hituku Bele is easily available during the season.
I had tasted Hituku Bele Payasa for the first time at the Avarekai Mela  a few years ago. Since then I have been planning to try it out at home and some how it was getting postponed. I tried out  Hituku Bele Payasa today for the first time and it turned out delicious.

Hituku Bele/ Deskinned fresh field beans - 1 cup
Milk - 2 1/2 cups
Fresh coconut gratings - 2 tbsps
Powdered jaggery - 4 tbsps
Powdered cardamom - 1 pinch
1. Wash and cook Hituku Bele in two cups of milk till it is done and remove two table spoons of the cooked bele and set aside for garnishing.
2. Blend together fresh coconut gratings, powdered jaggery, cardamom powder and the cooked Hituku Bele adding the milk used for cooking.
3. Mix the blend with the remaining milk and cook the Payasa till it thickens.
4. Garnish with the two table spoons of Hituku Bele which was set aside.

Enjoy the sweet creamy Payasa and a few delicious bites of Hituku Bele you are sure to come across! 
A garnish with ghee fried raisins and cashew nuts is optional.