Deev Halasu / Bread Fruit Butter Milk Curry

Bread Fruit is a very well known veggie all over the world. I never knew that Bread fruit is available everywhere until I saw a pile in a  Canadian grocery shop. I was so surprised and so happy when I saw it because I am a big fan of Bread fruit. It is popularly called as ಬೇರು ಹಲಸು/ ಸೀಮೆ ಹಲಸು / ದೀವ್ ಹಲಸು in Karnataka. It belongs to Jack fruit family.  There are lots of dishes that can be using this  veggie. What I am sharing here is  a very simple and different style( you will know as you go through the method)  Butter Milk Curry. Try it out and let me know how you liked it.

Preparation time: 30 min
Servings: 6
Ingredients:

• 1/2 Bread Fruit
• 1 cup slightly sour thick butter Milk
• Salt  to taste

For Grinding

• 1 cup greated Coconut 
• 5-6 green Chilies ( to taste)
• 1 tsp Mustard seeds
• 3/4 tsp Turmeric

For tempering

• 2 tsp Oil
• 3/4 tsp Mustard seeds
• Pinch of Hing/ Asafoetida 
• few Curry leaves

Method:

• Cut the bread fruit in to 4 pieces, peel off . Then remove the middle hard part as you see in the pic.
• Then cut into small pieces.
• Take about 1 1/4 lt of  Water and the Bread fruit in  a pan, add some salt. Then cook  for 10 min (till the pieces are soft).
• Once it is cooked, take out the excess water and keep it aside. Then gently mash the Bread fruit with the help of a laddle as you see in the pic. Then pour back excess water which is kept aside.

• In the mean while finely grind the Coconut, Mustard seed, Turmeric and green Chilies using some water.
• Pour the ground mixture to mashed mixture. Add about 3 cups water ( consistency is your choice, you can use water to adjust the consistency).
• Adjust the salt. Then bring to boil for about 3-4 min on a medium heat. Keep stirring because it easily sticks to bottom of the pan.
• Now add the butter Milk and again bring to boil.
• Temper with Mustard seeds, Curry leaves and Hing.
• Serve hot with plain rice.

Sending this post to ''Only Curries'' event and Pari's 'Only'- Curries giveaway page.

ಮಾವಿನಕಾಯಿ ಚಟ್ನಿ/ Raw Mango Chutney

Preparation time:10 min
Servings: 3

Ingredients:

• 1 medium size raw sour Mango peeled and chopped
• 6-7 whole red Chilies
• 1 tsp Coriander seeds
• 1 1/2 cup grated Coconut
• salt to taste

for Tempering:

• 2 tsp Oil
• 1/2 tsp Mustard seeds
• Pinch of Hing/ Asafoitida
• 1 spring Curry leaves

Method:

• Roast the Coriander seeds and red Chili in a pan with 1/4 tsp of Oil.
• Then grind the roasted ingredients with Coconut and salt to taste with some water for a minute(half grind).
• Then add the chopped Mango to the half ground mixtute and again grind for a minute.
• Then temper with Mustard, Hing and Curry leaves.
• Serve with hot plain Rice.

Indian Yellow Cucumber/ Dosakai/ Magekai Curry

Magekaayi/ Dosa kai is one of the very common veggies in my native. Usually people grow this veggie in bulk ( in 100s) during the summer and store for rainy season. There are lots of dishes can be prepared using this veggie..  Magekai is one of my all time favorite veggies and I like every dish prepared using this veggie. Thank god my  husband likes this veggie too.. As we know, preparing sambar/curry doesnt take much time and we usually use Toor dall for preparation. But, here I am not using any Dal and remaining steps are as same as any other sambars. Give it a try. Have fun..

Preparation time: 20 min
Servings: 3

Ingredients:

• 1 medium size Yellow Cucumber cubed ( do not peel off, remove seeds)
• 1 1/2 cup freshly grated or dessicated Coconut
• 1/2 Lemon size Tamarind
• 1 1/4 tsp whole Coriander
• 1 tsp Cumin / Jeera
• 1/4 tsp Methi / Fenugreek Seeds
• 4-5 Red Chilies ( to taste)
• 1/2 tsp Turmeric powder
• Generous pinch of Hing

For Tempering:

• 2 tsp Oil
• 1 tsp Mustard seeds
• 3 cloves Garlic sliced
• 2 spring Curry leaves..

Method:

• Cook the chopped yellow Cucumber in water for 5 mins( half cooked).
• In the mean while, roast red Chilies, Coriander , Cumin and Methi seeds in a 1/2 tsp Oil.
• Then grind the roasted ingredients with Coconut, Tamarind, Turmeric and Hing( I used powder hing so didnt fry it. If you are using solid hing, roast it with other dry ingredients) with some water.
• Add ground mixture to half cooked yellow Ccucumber. Add salt to taste. Cook for another 15 on a medium flame.
• Temper with Mustard seeds, Garlic and Curry leaves.
• Serve with Rice.

ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ /spiced Tindora or Ivy Gourd

Preparation time: 30 min

Servings: 3-4

Ingredients:

• 1/2 kg Thondekayi / Tinodora  chopped lenghtwise
• Pinch of Hing/asafoetida
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• few Curry leaves
• 2 tsp Oil

 for grinding:

•  1/2 cup grated Coconut
• 1 1/2 tsp whole Coriander
• 1 tsp Jeera/Cumin
• 4-5 whole Red Chilies ( to taste)
• 1/2 tsp Tamarind extract
• Salt to taste 

Method:

• Heat the Oil in a pan. Add the Mustard seeds, once you hear the spluttering sound ass curry leaves, Turmeric and Hing. Saute for 20 sec.
• Then add the chopped Tindora. Saute for 5 min. Do not add water.

• In the mean while roast whole Coriander, Cumin and Red Chilies in 1/4 tsp Oil.
• Now grind the roasted spices with grated Coconut and Tamarind Juice and little water  into smooth paste.
• Add the ground mixture to Tindora containing pan. Add salt to taste and about half cup of water. Cover and cook for about 5-6 min.

• Then take off the lid and cook until tindora pieces get dry as you see in the pic.

• Serve with Chapati or plain rice and Dal or Rasam.