Wednesday, December 18, 2019

Ukde Seeth , Dalithoy , Kukka Upkari , Coriander Leaves Gojju , Roasted Lemon Pickle n Curds

Ukde Seeth , Dalithoy , Kukka Upkari , Coriander Leaves Gojju , Roasted Lemon Pickle n Curds 

  • Toor dal - 1 cup
  • Green chilly - 4  or according to the taste 


  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick ) 

In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well

Kukka Upkari ( Chinese Potato stir fry )
  • Kukka/ Chinese Potato.. 1/4 th kg 
  • Dry red chillies- 4  or according to the spice
  • Green chilly slit -2  
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Grated coconut- 1/4 th cup ( finely grated ) 
  • Water as needed to cook 
  • Salt to taste 
Wash the Chinese potatoes well , n remove the mud on it ... Put it in a shack cloth n beat it well . This helps in easy removal of the skin . Put them in water n scrap the extra skin with a knife or backside of the spoon . 

Chop them into longish  pieces.
In a kadai add oil n splutter mustard seeds , add torn dry red chillies,slit green chilly n  add chopped chinese potato pieces along with little water n salt .Cover n cook well till done .Add grated coconut , stir well .   

 Coriander leaves Gojju  
  • Grated coconut- 1/4 th cup 
  • Coriander leaves- 1 bunch 
  • Green chillies- 3 or according o the taste
  • Tamarind-Tamarind seed size 
  • Jaggery - Chick peas  size 
  • Salt to taste 

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

Grind grated coconut, coriander leaves , green  chillies, tamarind, jaggery n salt to a fine paste n then do the seasoning .

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