Tag Archives: Mustard Seeds

Snake Gourd with Mustard Seeds

9 Aug

snake_gourd_mustard
Potalakaya Ava Pettina Kura.

Snake gourd is peeled and chopped. Raw mustard seeds are ground into fine powder. Snake gourd is cooked in oil along with whole spices till soft and is seasoned with mustard seeds powder. Serve snake gourd with mustard seeds over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Snake Gourd with Mustard Seeds.

Ingredients:

Snake Gourd 1
Mustard Seeds 1 tsp
Tamarind 1 inch Piece
Turmeric Powder a big Pinch
Coarse Red Chile Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Grind mustard seeds with a pinch of salt into fine powder.
Peel, remove ends and wash the snake gourd.
Discard the seeds and chop snake gourd into small pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add snake gourd and tamarind.
Cook covered on low flame for around 5 minutes or until snake gourd is cooked.
Uncover, discard tamarind and stir in ground mustard seeds powder, red chili powder, turmeric powder and salt.
Remove from heat and serve snake gourd with mustard seeds over plain steamed rice and dollop of ghee.
Notes: Make sure snake gourd is cooked well.

Suggestions: If snake gourd is not cooked well, cook covered on low flame till snake gourd turns soft but whole.
Variations: Alternatively, boil snake gourd in water till cooked and strain it. Check other snake gourd recipes here.
Other Names: Snake Gourd with Mustard Seeds, Potalakaya Ava Pettina Kura.

Poha with Mustard Seeds

6 Sep

poha_mustard
Ava Atukulu

Thick poha / flattened rice is washed and soaked in freshly extracted tamarind juice. It is then briefly cooked in oil along with whole spices. Finally the poha is finished with powdered mustard seeds. Serve poha with mustard seeds as a breakfast or as a snack.
Makes: a Cup of Poha with Mustard Seeds.

Ingredients:

Thick Poha 1 Cup
Tamarind 2 inch Piece
Green Chiles 2
Mustard Seeds 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak tamarind in around quarter cup of water and extract all the juice.
Remove stems, wash and chop the green chiles.
Wash and poha and strain it.

Soak poha in tamarind water for around 10 minutes or until poha is soft and fluffy.
Add more water to soak the poha if necessary.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped green chiles.
Fry for few seconds, add the poha.
Stir well and let it cook for few seconds.
Remove the pan from heat, stir in ground mustard seeds powder.
Serve poha with mustard seeds as a breakfast or as a snack.
Notes: Make sure poha is soaked well.

Suggestions: If poha is not soaked well, sprinkle water on the poha to make it soft. If poha is over soaked, spread and let it dry for few minutes.
Variations: Check other recipes with poha here.
Other Names: Poha with Mustard Seeds, Ava Atukulu.

Bottle Gourd with Mustard Seeds

28 Sep

sorakaya_ava_petti
Ava Pettina Anapakaya.

Bottle gourd / lauki is chopped up and boiled in sufficient water or steamed till soft and whole. Oil is tempered with spices and bottle gourd is briefly cooked in freshly prepared mustard seeds and red chile paste. Serve bottle gourd with mustard seeds over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Bottle Gourd with Mustard Seeds.

Ingredients:

Bottle Gourd 2 Cups (Chopped)
Whole Red Chiles 2 – 3
Mustard Seeds 1/2 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Asafoetida a pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Soak red chiles in few tablespoons of warm water and keep aside.
Peel, remove ends and chop the bottle gourd.
Boil the bottle gourd in a cup of water till its tender while still holding its shape.
Just before removing the bottle gourd from heat, add sufficient salt and let it boil for another minute.

Using a mortar and pestle, grind the mustard seeds with few drops of oil into paste and add the red chiles and grind again into coarse paste.
Alternatively, use a spice grinder to first grind the mustard seeds with a pinch of salt into fine powder.
Then add the soaked red chiles and grind again into coarse paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add boiled bottle gourd, ground mustard seeds red chile paste, turmeric powder and salt.
Cook till most of the moisture is gone and bottle gourd pieces are soft and whole.
Serve bottle gourd with mustard seeds with steamed rice and dollop of ghee.
Notes: Make sure bottle gourd is cooked properly.

Suggestions: If the bottle gourd is not cooked properly, cook covered on low flame with a splash of water till done.
Variations: Using a mortar and pestle to grind the mustard seeds results in a better texture of the hot mustard paste.
Other Names: Bottle Gourd with Mustard Seeds, Sorakaya Ava Pettina Kura, Anapakaya Ava Petti.

Hot Mustard Chili Pickle

25 Aug

chili_mustard_powder
Ava Mirapakayalu.

Fresh green chiles that are tender but fat are chosen for this recipe. The green chiles are chopped up and soaked in oil having mustard powder. Once the chili is mature it can be served with steamed rice or with rice mixed with any sort of cooked dal.
Makes: around 1 Cup of Hot Mustard Chili.

Ingredients:

Fat Green Chiles 2
Mustard Seeds 2 tbsps
Salt to taste
Sesame Oil 1/3 Cup

Method of preparation:

Wash and pat dry green chiles.
Remove stems and chop the green chiles into small pieces.
Use a spice blender to grind mustard seeds and salt into fine powder.

In a mixing bowl, add green chiles, mustard powder and sesame oil.
Mix thoroughly and pour into a clean and dry jar.
Leave it for couple of hours before using.
Serve hot mustard chili with steamed rice or with dal rice.
Notes: Choose the green chiles that are tender and fat that are not too hot like New Mexico Chiles.

Suggestions: If the chili is too hot, adjust the salt accordingly. If chili is not hot enough, make sure to use the seeds as well.
Variations: You can also toast the mustard seeds to minimize the heat level.
Other Names: Avapindi Lo Mirapakalu, Ava Mirchi,

Hot Mustard Rice

25 May

ava_annam
Ava Annam.

Steamed rice or leftover rice is tempered with urad dal and spices. Mustard seeds are powdered and mixed with tempered rice along other spices. This is a quick and easy rice dish that gives a lot of heat. Ava annam is usually served with big scoops of yogurt aside or with cucumber raita.
Makes: around 2 Servings of Hot Mustard Rice.

Ingredients:

Steamed Rice 2 Cups
Mustard Seeds 1 tbsp
Green Chiles 2
Red Chile Powder 1/2 tsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Grind mustard seeds, red chile powder and salt into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order along with green chiles.
When urad dal changes color, stir in rice and remove from heat.
Now stir in ground mustard seeds powder.
Taste and adjust the seasoning if necessary and keep covered for around 10 mintues.
Serve hot mustard seeds rice with any raita or with a glass of buttermilk.
Notes: Make sure not to cook the rice once the mustard seeds powder is added.

Suggestions: If the rice is not spicy enough, add more green chiles or the red chile powder.
Variations: You can also use leftover rice in the same method.
Other Names: Hot Mustard Rice, Ava Annam, Rai Chawal, Ava Pettina Annam.