- Fresh Curry Leaves- about 1 cup
- Urad Dal- 1 Tbsp
- Black pepper- 1 Tsp
- Dry coconut( Grated)- 1/2 cup
- Dry mango powder- 1 Tsp( Optional)
- Jaggery- a small piece( Optional)
- Salt- To taste
- Oil/ Ghee- 4 Tbsp
- Jeera- 1 Tsp for tempering ( I used mustard seeds)
- Asafoetida- A pinch
- Cooked Rice- 2 cups
Wash and dry the Curry leaves on a paper towel. Roast the Urad Dal and black pepper with a few drops of ghee, till the dal turns slightly brown. Add the curry leaves and roast till they are crisp, taking care that they don’t burn. Turn off the heat and add the Dry Coconut. Saute well and cool the mixture. Powder this mixture with the Dry mango powder, Jaggery and salt.
In a wide kadhai, take about 4 Tbsp of oil/ghee. Heat well and add the jeera. When the jeera turns color, add the asafoetida and a few more curry leaves. Add the rice and the Curry leaf powder and mix well. Karibevusoppu chitranna is ready to serve.
The four month chaturmasya vrata started last week. All information about this can be found here- http://www.uttaradimath.org/web/index.php?option=com_content&task=view&id=1172&Itemid=376
And here for those who can read Kannada
The recipes for the Vrata are like comfort food and taste wonderful. Even though the choice of ingredients is limited, there is no compromise on the taste. I will add a few recipes for Vrata in the coming days. For People who are doing the chaturmasya, each Madhwa mutt has their own list of ingredients that are allowed, so it is better to check before following my recipe. For others looking for a change of taste, these recipes are very simple, quick and different.
Nelli Chettu is the sun dried fruit of the Indian Gooseberry. The medicinal benefits of the Indian Gooseberry can be found by searching the internet. It is a very commonly used in Ayurvedic medicine. This is the main ingredient of our ‘Nelli Chettu Saaru’ recipe.
1. Dried Gooseberry pieces- about 10
2. Black Pepper( Whole)- 1 Tsp
3. Raw Rice- 1 Tbsp( Rice is for thickening, but is optional)
4. Ghee- For tempering
5. Grated fresh coconut- 1/2 cup
6. Salt- To taste
7. Jeera/cumin- 1/2 Tsp
8. Water- 4 cups
9. Asafoetida- A pinch
10. Jaggery- a small piece
I also used a few Curry leaves in the tempering.
Roast the Gooseberry pieces, pepper and Rice in a few drops of ghee, till the rice turns white and the Gooseberry pieces puff up. Grind the roasted ingredients with the coconut and very little water to a fine paste. Add about 4 cups of water and bring to a boil. Season with salt and add the jaggery. Make a tempering of the Jeera and asafoetida in ghee and add it to the Saaru. Serve piping hot with rice. This make a wonderful soup for cold winters also.