Ukde seeth, Dalithoy, Bitter Gourd Sour Hog Plum Hinga Udka Humman .,Drumstick Leaves Sanna Polo n Kirl Ambade Nonche ...

Ukde seeth, Dalithoy, Bitter Gourd Sour Hog Plum Hinga Udka Humman .,Drumstick Leaves Sanna Polo n Kirl Ambade Nonche ...

Dalithoy 

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

Seasoning 

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

Method
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 

Bitter Gourd n Sour Hog plum Humman 

• Bitter Gourd -2  medium sized
• Sour Hog plums ... 3 

To grind to a fine paste 

• Grated coconut-1  cup
• Roasted red chilles-4 to 5

Garnishing 

• Water.. little 
• Asafoetida -a generous pinch ( i use solid hing ) 
• Coconut oil -1 tsp
• Salt to taste

Method
Wash n slightly scrap the bitter gourd n chop it into 2 inch length Wise  pieces 

Roughly Crush the sour hog plums .

In little water add hing n keep aside for 5 mts . 

Cook the chopped bitter gourd n sour hog plums in little water .. 

Grind grated coconut, roasted dry red chilles to a fine paste . 
 Add the ground masala to the cooked stuffs along with little water, salt  and boil well . 

Switch off and add the hing water n coconut oil . Mix well . 

  Drumstick Leaves Sanna Polo 

• Raw Rice ... 1 cup
• Thur Dhal ..1 fist 
• Dry red chilles ... 4 /6 
• Grated coconut..1 cup 
• Tamarind ..Tamarind seed size 
• Cleaned Drumstick leaves..2 cups 
• Salt to taste 

Method
Wash n soak raw rice n thur dhal in water for about 1/2 an hour 
 

Grind grated coconut , dry red chilles , tamarind to a fine paste .Then add soaked stuffs n grind coarsely . The ground paste have to be thick . 

Remove the ground paste , add soaked varahi n salt along with drumstick leaves n mix well . 

Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid n roast ! drizzle little oil on the edges n then toss the dosa on the other side n roast till done ! 

 Keerl Ambade nonche ( Tender Bamboo shoot n sour hog plum pickle ) 

• Keerlu /Tender Bamboo shoots chopped finely ...2 cup's 
• Sour Hog Plum's .. 12 
• Salt as required 
• Water  1 cup 

To grind

• Dry red chillies ... 12 to 15
• Mustard seeds ... 2 tblsp

Method
Chop the sour hog plums ... retain the seeds of  few  n discard the others.

Boil water , allow it to cool completely.

Take a clean porcelain container add the chopped tender bamboo shoots and chopped sour hog plums along with seeds and add in the salt .keep aside .

Grind dry red chilly to a fine paste , just before removing add the mustard seeds n grind coarsely . 

Add the boiled cooled water while grinding for right consistency .

Add this ground paste in the porcelain container salted stuffs n mix well with clean wooden spoon . 

Note: This pickle doesnt have shelf life ..so consume within a fortnight or a month .