Ukde Seeth, Birinda Saaru /Dried Kokam Petals Plain Rasam ,Tomato Onion Raitha ,Jeev Thori Ambat ( Tender Thur Cooked in Coconut Based Masala ,Beans Matawadi Palya n Roasted Pappad .

Ukde Seeth, Birinda Saaru /Dried Kokam Petals Plain Rasam ,Tomato Onion Raitha ,Jeev Thori Ambat ( Tender Thur Cooked in Coconut Based Masala ,Beans Matawadi Palya n Roasted Pappad .

 Birinda Saaru /Dried Kokam Petals Plain Rasam 

• Birinda Sola /Dried Kokam Petals ..1 fist 
• Green chilles ... 2  slit 
• Jaggery... Gooseberry size
•  Salt to taste 

Seasoning 

• Oil ...1 tsp
•  Mustard seeds ..1/2 tsp 
•  Urid dhal...1/2 tsp 
• Curry leaves ..1 sprig 
• Dry red chilly ...2 broken 

Garnishing 

• Coriander leaves .. 2 tsp chopped 

Method Wash the Dried kokam Petal to remove dirt n soak it in enough water for about 1/2 an hour , Boil this well along with slit green chilly n jaggery ... Add salt , then season n later garnish 

Tomato Onion Raitha 

• Tomato-3 
• Onion - 2 
• Curds-1 cup  
• Green chillies- 2 
• Salt to taste 

Seasoning 

• Oil-1 tsp 
• Mustard seeds-1 tsp
• Hing -a pinch 
• Curry leaves- 1 sprig 

Method 
Chop tomatoes n onions . To it add chopped green chillies, curds n salt .Mix well n then give the seasoning

Jeev Thori Ambat ( Tender Thur Cooked in Coconut Based Masala 

• Tender Thur  - 2 cup 's
• Potato- 1   
• Onion - 1 medium 

To grind

• Grated Coconut- 2 cups
• Roasted red dry chillies-4 to 5  or according to the taste
• Tamarind- Tamarind seed size 
• Salt to taste 

Seasoning

• Oil - 2 tsp
• Chopped onion - 1 medium 

Method 
Peel potato to 2 inch pieces .

Pressure fresh thur pods  , chopped potato along with chopped onion for 1 whistle . 

Grind grated coconut, roasted chillies, tamarind to a fine paste . 

Add the ground masala , salt to the cooked stuffs , boil it n then do the seasoning .

Beans Matawadi Palya

• Beans- 1/2  kg 
• Chana dhal-1 cup 
• Grated coconut-1/2 cup  
• Green chillies- 5 to 6 or according to the taste
•  Coriander leaves- 1/2 fist 
• Hing /Asafoetida- 2 pinch 
• Oil-3 tsp
• Mustard seeds-1 tsp
• Curry leaves-2 sprigs 
• Salt to taste 

Method 
Soak chana dhal for 2 to 3 hours. 

Wash n chop beans to small pieces. 

Grind the soaked chana dhal, green chillies, hing, coriander leaves, grated coconut to a coarse paste without adding water . 

In a kadai add oil, mustard seeds , once it crackles add curry leaves n then the chopped beans n cook it .

Add the ground paste n cook again till the beans is cooked well . 

Note: The ground paste has to be coarse n let there be few whole grains of dhal as it gives the best flavour to the recipe