Tuesday, September 24, 2019

Ukde seeth, Terrace Grown Vaali Sambar , Brined Raw jackfruit ambado, Mitkesange Upkari, Surna Sukke n Ambuli Nonche/Pickle

Ukde seeth, Terrace Grown Vaali Sambar , Brined Raw jackfruit ambado, Mitkesange Upkari, Surna Sukke n Ambuli Nonche/Pickle 

Terrace Grown Vaali /Indian Spinach  Sambar 
  • Vaali/Indian Spinach - 1  bunch
  • Onion -1 
  • Tomato -1  
  • Thur Dhal- 1 /2 cup
  • Tamarind-  Goose berry size 
  • Hing /Asafoetida - 2 pinch ( i use solid hing ) 
  • Sambar powder- 2 tsp heaped . 
  • Salt to taste 


  • Oil- 1 tsp
  • Curry leaves- 1 sprig 

Wash the vaali leaves  , chop it roughly . Chop onion n tomato .  

Wash n pressure cook Thur dhal, cool n mash it well . 

Pressure cook chopped vaali , onion n tomato for 1 whistle . 

Soak tamarind in little water for 10 mts n extract it n throw the residue 

Soak Hing in little water , till it dissolves . 

Add sambar powder to the tamarind water n mix well .Add this to the cooked stuffs, along with salt  n boil well n then season . 

Brined Raw jackfruit /Salla Ambado

  • Brined Raw jackfruit /Salla - 10 to 15 segments 

To grind to a semi coarse paste

  • Raw Rice -1/2 cup
  • Dry red chilly - 6 to 8 
  • Grated coconut - 2 tsp 

Soak raw rice for about 1 or 2 hours 

Soak salla/Brined raw jack fruit segments in enough water for about 5 to 6 hours n remove 5 to 6 times water to remove excess salt . Chop them roughly . 

Grind grated coconut n dry red chilly to a fine paste n then add raw rice n roughly, chopped salla n grind to a semi coarse paste . dont add water while grinding as the batter needs to be thick ..Remove the batter n check for salt n add only if needed as the raw jackfruit is already brined . 

Heat oil in a kadai, make small balls of the ground batter , drop a few at a time n cook till crisp .

Mitke Sange Upkari /Cluster Beans Stir Fry 
  • Mitke sanga /Cluster beans ..1/4 th kg 
  • Oil ..2 tsp
  • Mustard seeds ..1/2 tsp
  • Dry red chilly ..3 
  • Small piece jaggery ( optional ) 
  • Water just enough to cook the cluster beans 
  • Salt to taste 
Grated Coconut ..1 tblsp 

Wash n cut the cluster beans with hands n remove the fiber .

In a kadai add oil, splutter mustard seeds, add torn dry red chilly n fry for a while , then add the cut cluster beans, just enough water , jaggery salt n cook till done n then do the garnishing . 

Surna Sukke /Yam Cooked in Coconut Based Dry Masala 

  • Surnu /Yam ..1/4 th kg . skin removed n chopped into cubical's , slightly bigger chunks
  • Jaggery - Chick peas size -2 
  • Salt to taste 

To grind to a coarse paste 

  • Grated coconut - 2 cup's 
  • Roasted dry red chilly -  6 
  • Urid Dhal - 2 tsp ( fried in lil oil ) 
  • Tamarind -Tamarind seed size 


  • Coconut Oil -1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves -1 sprig 


Cook chopped yam along with jaggery n salt .

Grind grated coconut , roasted dry red chilly n tamarind to a coarse paste .Just before removing the masala add the roasted urid dhal n grind a few seconds . 

In a kadai add oil , splutter mustard seeds n add curry leaves . Add the ground masala paste , cooked yam n cook again for sometime till all the water evaporates n gets dry 

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