ಕಳಲೆ ಸಾಂಬಾರ್ /Bamboo Shoot Curry

KaLale / Bamboo shoot is a well known veg in Coastal and Malenaadu ( hilly region) region of Karnataka. This special veg is available only in rainy season. Usually, freshly harvested Bamboo shoot is cleaned and chopped in the way we want, then soaked in water for min of 3 days changing water everyday. We can use it only after 3 days if soaking else it tastes bitter. I really love chopping freshly harvested Bamboo shoots :)..Here in Toronto, Bamboo shoots is available in Chinees grocery shop and it comes in tin. I was so surprised and happy when I saw first time here. Bamboo shoot curry goes very well with Rice and Chapati. Give it a try and let me know how u liked it. Have fun.

 Preparation time: 30 min
servings: 2

Ingredients:

• 1small tin shredded or Cubed KaLale / Bamboo shoot
• 1/2 cup Toor dal / Split pigeon Pea cooked
• 1/2 cup grated Coconut
• 1/4 lemon size Tamarind
• 3-4 whole red Chilies
• 1 tsp Coriander seeds
• 1/2 Cumin / Jeera
• 1/4 tsp Fenugreek seed / Methi seed
• 1/2 tsp Turmeric powder
• Pinch of Hing / Asafoetida
• Salt to taste

For tempering:

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• Few Curry leaves

Method:

• Cook the KaLale in about a litre of water for 10 min and drain out the water.
• Keep the toor dal cooked ready.
• Dry roast the Coriander seed, Cumin, Methi and red Chilies together( u can even use 3-4 drops of Oil while frying).
• Now grind the roasted spices with Coconut, Hing, Tamarind , Turmeric powder and about half cup of water into a fine paste.

• Now mix the ground mixture, Toor dal, KaLale and salt to taste. Then boil on a low to medium heat for 10 min.
• Temper with Mustard seeds and Curry leaves.
• Serve hot with hot Rice :). 

Chutney Pudi / Powder

Here is an easy Chutney powder recipe for you all. It goes very well with Dosa, Idly, chapathi etc. Give it a try have fun..
Preparation time: 25-30 min
Yeild: about 3 cups of Chutney powder.

Ingredients:

• 1 cup chana dal / yellow split peas
• 1 cup Urid dal / Black gram dal
• 1 tbsp roasted chana dal/ Dalia/ roasted yellow split peas.
• 1/2 cup curry leaves washed
• 4-5 whole red Chilies OR 1 tbsp Red Chili powder ( to taste) 
• 1 tsp Tamarind ( to taste)1 tsp Sugar
• Salt to taste

For tempering:

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 2 tsp Coriander Powder
• 1 tsp Cumin powder
• Pinch of Hing/ asafoetida
• Pinch of Turmeric powder

Method:

• Dry roast Yellow split peas, Black Gram dal, roasted chana dal, whole red Chilies, Curry leaves and roasted channa dal separately. Allow to cool.
• Now take the roasted spices, Tamarind, salt and sugar in a blender and blend into fine powder.

• Now heat the Oil in a pan, add mustard seeds. Once the mustard seeds splutter switch of the flame, add Coriander powder, Cumin powder, Asafoetida and Turmeric powder. Mix well. Pour on ground mixture and mix well again.
• Store it in a dry air tight container.
• serve with Ghee/ clarified butter, Yogourt or Coconut Oil. 

Note: You do not have to fry if you are using red Chili powder.

CauliFlower-Onion Parata

Praparation time:30 min
Servings: 8-9 paratas

Ingredients:

• 2 cups whole Wheat flour
• 2 cups grated Cauli Flower
• 1 cup grated Onion
• 1spring Curry leaves chopped
• 2-3 green Chilies finely chopped ( to taste)
• 1/2 tsp Coriander powder
• 1/2 tsp Cumin / Jeera powder
• 1 tsp Oil for tempering
• Oil for brushing as required
• Dry flour for rolling
• Salt to taste

Method:

• Heat Oil in a pan, add chopped Curry leaves, chopped Green Chilies and Onion, saute for 30 secs. Then  add grated Cauli flower, Cumin powder, Jeera powder and salt. Mix well and Saute for 2-3 min ( until water evaporates).

• In the mean while, take whole wheat flour in a bowl, add salt to taste and water as required to make a soft dough. Knead the dough very well. 
• Then take a large lemon size dough and pat lil bit using your hand or using  a rolling pin. Place about 1 tbsp of Cauli flower mixture and seal all the edges firmly. 

• Now, take the stuffed dough on clean surface sealed side down, Roll in to slightly thick Paratas using some dry flour.
• Cook both the sides on a pan. Brush the oil both sides while cooking.
• Serve with Pickle and Yogourt or any curry of your choice.

Quick Carrot Pickle

This is one of the outcomes of experiments in my kitchen. I didnt know its going to be a success. We can prepare this pickle in 15 mins and can be served on the same day. Hmm, adjusting the salt was a very tricky task for me, succeeded after adding  for several times.  I had to prepare curd / yogourt rice for an occasion. I took this pickle along with yogourt rice. Everyone liked it. Give it a try.  Have fun...

Preparation time: 15 min
Yeild: Approximately 700 gms.

Ingredients:

• 3 medium size Carrot
• 2 tbsp  Green Chilies chopped
• 1/4 cup grated Ginger
• 1 large Yellow Lemon chopped( optional)
• 1/4 cup large lemon squeezed (plz see the note)
• 3/4 Red Chili powder( I used 1/2 cup regular and 1/4 cup extra hot chili powder)
• salt to taste ( about 5 tbsp)

For tempering

• 1 tbsp Mustard seeds
• 1 tsp whole Fenugreek seeds / Methi seed
• 1 1/2 tsp Turmeric powder
• 1/4 tsp Asafoetida / Hing
• 2 tbsp cooking Oil

Method:

• Cut the Carrot into 1 inch long slightly thin slices( you can cut however you want, but do not make too small pieces).
• Heat the Oil in a griddle. Add mustard seeds and  Fenugreek seeds. Once the Fenugreek seed starts changing the colour to light brown add chopped Green Chilies, grated ginger. Saute for a min. Add Turmeric powder and Hing. Saute for 40 secs.
• Add chopped Carrot, saute for about a min.
• Now add the Red Chili powder and salt to taste. Add about a cup of water. Add chopped lemon. Mix well and bring into boil. Do not cook for long time. Carrot should be crunchy.
• Add the lemon juice and cook for 1 more min. 
• Allow to cool. Transfer into a bottle  and refrigerate.

Note:
You can skip the chopped Lemon if you do not like it. But,substitute chopped lemon with its juice.