Bottle Gourd Kadhi

Anapakaya Challa Majjiga.

Bottle gourd is boiled till soft. Besan yogurt mixture is cooked in tempered oil along with cooked bottle gourd till the raw smell of the besan is vanished. Finally bottle gourd kadhi is garnished with cilantro and served with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bottle Gourd Kadhi.

Ingredients:

Bottle Gourd 1 1/2 Cups (chopped)
Yogurt 1 Cup
Besan 1 1/2 tbsps
Green Chiles 3
Turmeric Powder 1/4 tsp
Cilantro few sprigs
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 4
Oil 1 tsp

Method of preparation:

Wash and finely chop the cilantro.
Whisk together yogurt, besan, turmeric powder and salt into smooth mixture.
Peel, remove ends and chop bottle gourd / lauki into small cubes.
Bring around a cup of water to boil, add bottle gourd and salt.
Boil till bottle gourd pieces cook and turn translucent.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles and fry for few seconds.
Then stir in cooked bottle gourd (along with the stock) and besan yogurt mixture in that order.
Cook on low flame stirring continuously until raw smell of the besan is gone.
If the mixture thickens, add half a cup of water and bring again to a bubble.
Garnish with chopped cilantro and s bottle gourd / doodhi kadhi with plain steamed rice and dollop of ghee.
Notes: Make sure to cook the besan yogurt mixture well.

Suggestions: Adjust the consistency of the kadhi with water.
Variations: You can also add coriander powder, cumin powder and red chili powder if desired.
Other Names: Anapakaya Challa Majjiga, Bottle Gourd Kadhi, Challa Anapakaya, Sorakaya kadhi.

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Fenugreek Buttermilk

Fenugreek Buttermilk.

Fenugreek leaves are fried in tempered oil along with ginger and green chiles. The tempering when cools down is then added to the whisked yogurt. Fenugreek buttermilk is rather thick and is served with steamed rice.
Makes: around 2 Cups of Fenugreek Buttermilk.

Ingredients:

Fenugreek Leaves 1 Cup packed
Plain Yogurt 1 1/2 Cups
Ginger 1/2 inch Piece
Green Chiles 3
Salt to taste

Talimpu:

Fenugreek Seeds a pinch
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash, clean and separate the fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel and mince the ginger

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, ginger and fenugreek leaves.
Fry till fenugreek leaves wilt and crisp up a tiny bit.
Remove from heat and let it cool down to room temperature.

In a vessel, add yogurt, half a cup of water, turmeric powder, salt.
Whisk the yogurt well and stir in the fenugreek leaves mixture.
Serve fenugreek buttermilk with steamed rice and a wedge of onion.
Notes: Make sure to adjust the consistency with water.

Suggestions: Make sure not to chop the fenugreek leaves.
Variations: You can also add the onion wedges to the buttermilk in which case the onion becomes overpowering the next day.
Other Names: Fenugreek Buttermilk.

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