Cheera Avial/ Green chaulai saag

Green Chaulai is a very good source of  Vitamin 'C'. It contain good dietery fibre which is very good for digestive health and it's laxative properties gives a relief to constipation. It's  a complete meal with immunity boosters. 

Ingredients

1. Green Chaulai- 1 kg

2. Raw mango - 1small

3. Green chillies- 5

4. Grated fresh coconut, a cup

5. Turmeric powder-1tsp

6. Shallots-5

7. Cummin seeds-1 tsp

8. Coconut oil-1 tbs

9. Salt to taste

10. Water- half glass. 

Methods

Clean the Chaulai nicely. Chop the green chaulai and raw mango into small pieces.

In a large pan put the chopped chaulai along with chopped raw mango, salt, turmeric powder and half glass water.  Cover and cook until done. It should be cooked well but no extra water. If you find it watery do drain the extra water. Grind together grated coconut, greenchillies, shallots and cummin seeds to a coarse paste.

Add this coarse paste to the cooked Cheerai/Chaulai, mixing well,cook for two minutes on a low flame. Remove from flame and add 1tablespoon of coconut oil.

Your Cheerai Avial is ready to be served. You can serve it as an accompaniment or with steamed rice.

Pic courtesy Google images

Kulthi/Horsegrain/(Muthira and raw papaya puli)curry.

Horsegrain/Kulthi dal is a staple food mostly consumed in Southern parts of India. This miracle food is a rich source of vitamins and fibre. It is a very good food to keep your Kidneys healthy. One should include this health booster in one's menu. In Malayalam it is known as Muthira.

Ingredients

1. Kulthi dal- 100gm

2.Rawpapaya-50gm(half papaya)

3. Green chillies-2

4. Whole red chillies-2

5. Grated fresh coconut- a cup

6. Tamarind pulp- 2 tbs

7. Cummin seeds- 1 tsp

8. Tumeric powder-1tsp

9. Salt to taste

10.Shallots(Madras onion)-6

11. Coconut oil-2 tbs

12. Water - 4 glass

Method

Clean dal dry in a sieve (chalni) and remove any impurities present in it. Heat a wok/kadai and dry roast the dal on low flame for few minutes until you hear crackling sound. The dal breaks open while roasting.

Transfer it into a bowl, let it cool. Take a lemon size tamarind and soak it in lukewarm water for 10minutes. Extract the pulp and keep aside. 

Cut the raw papaya into small pieces

Grind together grated fresh coconut, green chillies, whole red chillies and cummin seeds  in a mixie. Keep aside.

 

Wash the roasted Kulthi dal nicely. In a cooker cook the Kulthi dal alongwith the raw papaya pieces, adding tumeric powder,salt and two glasses of water, six whistle. Transfer the papaya  kulthi dal mixture into a pan. Dilute the tamarind pulp with the remaining two glasses of water. Pour the tamarind water into the pan of papaya dal mixture, mix well. Place the pan on stove and let it boil for ten minutes. Add the grounded masala(gratedfreshcoconut,red chillies,greenchillies,and cummin paste) to the pan and boil further for 5 minutes. Switch of the flame.  

For the tempering chopp the shallots finely into small pieces.

Take a tempering pan, pour two tbs coconut oil, when hot add the chopped shallots and fry until brown. Pour this tempering over the curry and mix well.

Kulthi dal raw papaya puli is ready to be served.

(Pic courtesy Google images)