Ukde seeth, Dhal Rasam, Ambuli Nonche, Raw Banana Podi/Fries . , Podale /Snake Gourd Upkari n Raw Mango Chutney ..

Ukde seeth, Dhal Rasam, Ambuli Nonche, Raw  Banana  Podi/Fries . , Podale /Snake Gourd Upkari n Raw Mango Chutney .

Dhal Rasam 

• Thur Dhal ..1/4 th cup  
• Tomatoes ...3 fully ripened 
•   Tamarind ...Goose Berry size 
• Rasam Powder..2 tsp heaped 
• Salt to tatse 

Seasoning 

• Oil 2 tsp
•  Garlic Flakes ...6 to 8 

Garnishing

•  Coriander leaves ...2 tsp chopped . 

Method
 Wash thur dhal .. 

Chop Tomatoes roughly 

Pressure cook thur dhal n chopped tomatoes .. Cool n churn it well . 

Soak Tamarind in little water for 10 mts , squeeze it well . Add rasam powder to it n mix well . add this to the cooked ingredients , water for consistency ,salt n boil well . Give the seasoning n then garnish 

Ambuli Nonche ( Raw Mango Pickle Amchi style )

• Raw Mango- 2 Medium

To Grind

• Dry red chilles - 1 fist
• Rock salt - 1 fist
• Mustard seeds- little less than 1 fist
• Hing /Asafoetida - 2 generous pinch ( i use solid hing )

Method
Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...

After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...

Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool

Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..

Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar . 

Note : This pickle can be stored for about an year ..provided done carefully . 

Raw  Banana  Podi/Fries . 

• Raw Banana- 2 
• Red chilly powder- 2 tsp
• Hing /asafoetida- 1/4 th tsp 
• Rice flour - 1 tblsp 
• Salt to taste 
• Oil as required 

Method
Wash  remove the skin of raw banana roughly n Slice them   roundels  .

In a bowl ,add chilly powder,  hing ,  salt n  then add  raw  banana roundels  n mix well ... keep for about  10 mts( sprinkle water only if needed ) 

Run the marinated  banana roundels with rice flour .   .

Heat oil in a deep kadai  , n drop the marinated banana roundels in oil 4 to 5 at a time n deep fry .  

Podale  Upkari /Snake Gourd  Stir Fry 

• Podale /Snake Gourd  ..1 
• Oil ..2 tsp
• Mustard seeds ..1/2 tsp
• Dry red chilly ..3 
• Small piece jaggery 
• Water just enough to cook . 
• Salt to taste 

Garnish
Grated Coconut ..1 tblsp

Method 
Wash the snake gourd n from the backside of the spoon scrap it . Chop into crescent shapes .
In a kadai add oil, splutter mustard seeds, add torn dry red chilly n stir for a while , then add the crescent shaped snake gourd n just enough water , jaggery ,salt n cook till done n then do the garnishing .

Ambuli chutney (Raw Mango chutney )

• Raw Mango- 1 medium
• Grated coconut- 3/4 th  cup 
• Garlic flakes- 2 
• Green chillies-2 or according to the taste 
• Salt to taste 

Method 
Clean n scrap the tough skin of the raw mango, remove the seed n chop it .

Grind grated coconut, chopped raw mango, green chillies , garlic flakes n salt to a semi coarse paste .