.Ukde Seeth , Kabuli Chane Plain Saaru /Rasam .,Batate Happolu ,“Kadle Manoli Ajadina”/ white chickpea n ivy gourd dry masala ( sukka ) n Roasted Lime Black Pickle
Kadle Manoli Ajadina / White Chickpea n Ivy Gourd Dry Masala (Sukka )
To Roast n Grind to a coarse dry masala
Wash n soak white chickpeas/ kabuli chana overnight or for 8 hours .
Pressure cook it till soft n not mushy .Retain the cooked water to prepare rasam /saaru .
Wash n remove the tips of Ivy Gourd , either chop them round or slice long .. in little water add salt n cook it till soft but not mushy .
In a pan add oil n roast crushed garlic flakes till a nice aroma oozes out n it turns brown in color , remove it .
In the same oil roast coriander n cumin seeds ..remove it n allow to cool
Now Grind around 2 tsp of grated coconut , tamarind , roughly chopped onion pieces n roasted dry red byadagi chilly to a paste . Add the rest of the grated coconut , roasted garlic flakes, coriander n cumin seeds n just grind for few seconds coarsely. .
In a kadai add oil, splutter mustard seeds , add curry leaves n stir for few seconds . Add the coarsely ground masala n stir for few mts , till the raw smell goes . Add the cooked kabuli chana n Ivy gourd along with salt n little water if the masala is too dry n cook for 5 mts , till all the water evaporates n the masala is dry .
Kabuli Chane Plain Saaru /Rasam .
- Retained cooked water of Kabuli Chana - 2 cup's
- Oil - 1 tsp
- Crushed garlic flakes - 8 to 10
- Green Chilly -2 ,chopped
- Dry Red Chilly -1 ,broken
- Salt to taste
In a pan , add oil , crushed garlic flakes n roast till brown , then add chopped green chilly , dry red chilly n stir for few seconds. Add this seasoning to the retained cooked water of kabuli chana along with salt .n mix well .