September 26, 2017

Hesarukalu usli recipe - Muga usli - Green gram sundal

hesarukalu usli
Hesarukalu usli or muga usli - Usli is a Konkan cuisine prepared with boiled pulses, lentils, fresh coconut and seasoned with chillies. Seasoning with dry red chillies adds some chilli flavor to the dish. Usli is also known as sundal. It is a naivedya and fasting dish usually prepared during Navratri.

When I was a kid,  my mother was making uslis with different legumes with different versions. Sometimes, when we were not eating it for fasting, she was making it with onion, ginger and garlic. But my favourite version is sundal type usli which does not add onion, ginger or garlic.

Even now I make and prefer uslis without onion and garlic. Besides green grams, dry green peas or batani, fresh green peas or matar, brown chickpea, kabuli chana, black eyed beans or lobia, moong dal or green gram dal and ground nuts can also be used to make such uslis.

These protein packed nutritious uslis are usually prepared for breakfast in Karnataka. Green gram or moong is one of the most healthiest legume and is packed with proteins, vitamin C, B and fiber. It is best for weight loss hence using green moong in diet is beneficial for health. Protein is an essential nutrient for the muscle growth.  Here is how to make green gram usli with easy to follow instructions.

Some other interesting fasting recipes in this space

Sago Potato Khichdi
Green Gram Dal Usli
Sago Potato Thalipeeth
Sago Potato Vada

Hesarukalu Usli - Muga Usli - Green Gram Sundal

hesarukalu usli
Hesru kalu usli is a konkan cuisine prepared with boiled green grams and fresh coconut. This is a breakfast and fasting dish prepared during Navratri. 

Prep time : 5 minutes                                                                        
Cook time : 20 minutes
Total time : 25 minutes + soaking time
Recipe type : Fasting dish
Cuisine : South Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 2 cups soaked green grams / moong
  • 1/2 cup grated fresh coconut
  • 1 tbsp chopped coriander leaves
  • 1/2 tsp salt
  • 1/2 tsp sugar

For the tempering
  • 1/2 tbsp oil
  • 1 tsp mustard seeds (optional)
  • 1 green chilli, chopped
  • 4  broken dry red chillies
  • 8 - 10 curry leaves

Method
  1. Wash and soak the green gram overnight or  7 - 8 hours. Drain the water and set aside.
  2. Boil sufficient water on high flame  in a large pan. When the water starts boiling, add the green gram and reduce the flame to medium. Stir in between.
  3. After 5 minutes cover the pan with lid and cook on low or medium flame until the green grams become soft. 
  4. Check the green grams pressing by holding between thumb and index finger. If it is soft, switch off the flame. Otherwise cook some more time till they become soft.
  5.  Leave it 5 minutes. Then drain the excess water.  
  6. Heat oil in a pan  and add mustard seeds to it. When the seeds start spluttering, add the curry leaves, green chillies and broken dry red chillies to it. Fry until the flavour of chillies and curry leaves releases. . 
  7. Then add the boiled green grams and stir for a minute. Add the fresh coconut, salt and sugar. 
  8. Gently stir for a while and switch off the flame. 
  9. Add the coriander leaves and mix well.
  10. Serve the hesrukalu usli hot.

Note
  1. Do not over cook the green grams as the usli may become mushy.
  2. Soaking green grams for at least 4 -5 hrs before cooking is advisable. Soaked green grams can be cooked easily.
  3. You can also boil green grams directly without soaking them. But it takes longer period to cook.
  4. If you are making this for Navratri naivedya and fasting then do not use onion, ginger, garlic and garam masala powder.
  5. But if you want some spicy uslis for your breakfast or evening snack, you can use onion, ginger and garlic. 
  6. You can also add dry red chilli powder and garm masala in small quantity to make it more tasty.
  7. You can use both dry red chillies or green chillies. Dry red chillies add some chilli flavour to the usli
  8. It tastes great when served hot. It doesn't need any side dish. 
muga usli

September 23, 2017

Hesaru bele usli recipe - Muga dali usli - Green gram dal sundal

hesaru bele usli in a plate
Hesaru bele usli or green gram dal sundal - The word  usli or sundal brings the thought of  South Indian breakfast, in the mind of many people.  Yes, its true. Green gram dal usli is an authentic dish of  South Karnataka. This usli is also known as sundal in Andhra Pradesh. They prepare it for navratri to offer God as Naivedyam. 

Besides green gram dal, the legumes such as dry white or green peas, brown chick peas or chana and green gram or moong are also used to make such usli for breakfast. I make this usli once in a week. This dish is a protein provider and energy booster as they contain proteins and other nutrients. These uslis are extremely good for health with average taste. 

If one can think about the qualities of good food and develop the tendency of good eating habit, they may develop interest in eating such authentic, healthy dish. This is a healthy dish with low fat. So health conscious people can prepare and eat it. 

Hesaru Bele Usli - Muga Dali Usli - Green Gram Dal Sundal

hesaru bele usli in a plate
Hesaru bele usli is an authentic dish of South Karnataka prepared by using green gram dal and coconut etc. This usli is also known as sundal in Andhra Pradesh

Prep time : 5 mins
Cook time : 10 mins
Total time : 15 mins
Recipe type : Breakfast
Cuisine : South Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 1 cup green gram dal / rinsed and dried
  • 1/2 cup grated fresh coconut
  • 1 dry red chillyi broken
  • 1 tsp mustard seeds,
  • 7-8 curry leaves
  • 1/4 cup chopped coriander leaves
  • 1 tsp sugar
  • 2 tsp lemon juice
  • 2 tsp ghee
  • 2 tsp oil
  • Salt to taste

Method
  1. Heat ghee in a pan. Add green gram dal and fry till the flavour releases.
  2. Boil 5-6 cups of water in a deep vessel. Once the water boils, add the green gram dal to it. 
  3. Then cook it on a medium flame until green gram dals turn soft. Drain and set aside. 
  4. Heat oil in a frying pan and add mustard seeds, curry leaves and dry red chillies to it. 
  5. When they crackle nicely and red chillies turn to brown colour, add the cooked green gram dal. Add sugar and salt to it. 
  6. Mix well and cook covered on low flame, stirring in between for about 2 minutes. Then remove from the flame and add lemon juice, fresh coconut and coriander leaves. 
  7. Mix gently and serve the green gram dal usli hot with a cup of tea, coffee, hot chocolate, milk, fruit juice or lassi. 

hesaru bele usli ready to serve

September 9, 2017

Methi sukke recipe - Menthe soppina upkari - Fenugreek leaves subzi

Methi sukke in a serving plate
Methi sukke or Menthe soppina upkari or Fenugreek leaves subzi recipe- It is a dry subzi that goes well with roti, chapathi, rice with curry and curd rice. Fenugreek leaves are used to make thepla, curry and kadhi in Maharashtrian homes.

Fenugreek leaves in combination with green peas and potato makes a delicious side dish popularly known as methi matar malai and aloo methi sukha bhaaji. Fenugreek leaves are healthy leafy vegetable which can be consumed in any season. The high level of iron in the fenugreek leaves supply the iron requirement and helps to increase the red blood cells and hemoglobin.

I made this as side dish for chapathi, rice and daali varan. The combination of methi leaves, fresh coconut and jaggery is unique and flavourful. This subzi becomes tasty when it is cooked in the juice of fenugreek leaves itself and water is not added.

Some other interesting methi leaves recipes in this space


Methi sukke - Menthe soppina upkari      
                             
Methi sukke in a serving plate
Methi sukke or Menthe soppina upkari is a  side dish for roti, chapathi, rice with curry and curd rice  prepared with fenugreek leaves. 

Prep time : 25 mins
Cook time : 15 mins
Total time : 40 mins
Recipe type : Side Dish
Cuisine : Maharashtrian
Yield : Serves 3 - 4
Author : Vidya Chandrahas

Ingredients 
  • 2 bunch fenugreek leaves / menthe soppu          
  • 2 heaped tsp chilli powder      
  • 1/2 tsp turmeric powder / haldi powder
  • 1/2 cup jaggery
  • 1 cup grated fresh coconut
  • Salt to tatse
  • 1 tbsp oil or as required
  • 1 tsp mustard seeds

Method
  1. Pluck the fenugreek leaves from the stems. Wash them thoroughly under running water and drain well. Chop them roughly and set aside.
  2. Grate the coconut and set aside.
  3. Heat oil in a frying pan and add mustard seeds to it.  When the seeds start spluttering, add the fenugreek leaves. 
  4. Immediately add the chilli powder, turmeric powder and salt. Saute till all the ingredients combine well and stir for 3-4 minutes till the leaves become slightly soft. 
  5. Cover the pan with lid and cook on low flame till the fenugreek leaves become soft. Stir in between so that the leaves do not get burnt.
  6. Once the leaves are soft, add the jaggery powder and mix well. Further cook till the jaggery melts and combine with the leaves. 
  7. Then add the fresh grated coconut and mix well. Saute for a while and remove the pan from the heat. 
  8. Serve hot as side dish to hot roti, chapati, and rice with curry or curd rice.  

Note
  1. By adding water methi sukke may taste bitter. So avoid adding water while cooking methi sukke.
  2. Cook the sukke in the methi leaves juice itself.
  3. Methi leaves are bitter in taste. So adding jaggery to the sukke is essential.
  4. You can also add sugar in the place of jaggery.  But jaggery gives a different flavour to the sabzi

Methi sukke - step by step pictures

1.  Pluck the fenugreek leaves from the stems. Wash them thoroughly under running water and drain well. Chop them roughly and set aside.
chopped fenugreek leaves
2.  Heat oil in a pan and make tempering with mustard seeds. Add the chopped fenugreek leaves, chilli powder, turmeric powder and salt.
tempering made to ake methi sukke
3.  Mix with a spoon and saute for 2 - 3 minutes till all the ingredients combine well.
methi leaves, chilli powder, turmeric powder ad salt added
4.  Cover the pan with lid and cook on low flame till the leaves become soft. Stir in between to prevent the methi leaves from burning. Do not add water.
cook covered on low flame
5.  When the methi leaves become soft, add the jaggery powder. Mix well.
add jaggery
6.  Stir continuously and cook on low flame till the jaggery melts and mixes well
cook till jaggery melts
7.  Add the grated fresh coconut.
add fresh coconut
8.  Stir gently till the coconut mix well with the methi leaves.
mix coconut and cook
9.  Further cook for a minute on low flame and switch off the flame
cook on low flame for a minute
10.  Methi sukke is ready to serve.
methi sukke is ready to serve
11. Serve the methi sukke hot as a side dish to hot roti, chapathi, rice and curry or curd rice.
methi sukke i a serving plate


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