Ukde Seeth ,Val Val ,Dalithoy , Alsande Upkari , Karathe Podi, Garayi n Ambuli Nonche

Ukde Seeth ,Val Val  ,Dalithoy , Alsande Upkari , Karathe Podi, Garayi n Ambuli Nonche

.Val Val.. (yogirathna)..mixed vegetable curry  in coconut milk

•   Vegetables -6 to 7 types ( Pumpkin, Ash gourd, potatoes, beans, Tendle, alsando, surnu etc )
• Grated coconut-21/2 cups
• Slit green chillies -5 to 6 
• Cashew nuts- 5 to 8 
• salt to taste  

Seasoning 

• 1 tbsp ghee
• Mustard seeds-1/2 tsp
• Cumin seeds-1 tsp
• Curry leaves-1 sprig

Method
Extract coconut milk from grated coconut . 

Chop the vegetables into medium size pieces n cook them in water along with cashew nuts , when half cooked add in slit green chillies ...n cook again ,when done add salt n coconut milk n bring it to a boil ... 

switch off n give the seasoning .

 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 

Alsande Upkari /cow pea beans palya (Amchi style stir fry )

• Chopped Alsando /Cow Pea beans-2 cups 
• Oil-2 tsp
• Mustard seeds-1/2 tsp 
• Dry red chillies-2 or 3 according to the taste
• Grated coconut - 1/4 th cup 
• Water -1/4 th cup 
• Salt to taste 

Method 

In a kadai add oil, mustard seeds once it stops spluttering add red chillies n fry for a sec n then add chopped alsando along with water n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well ! 

 Karathe Podi /Bitter Gourd  deep fried with ground batter .

• Bitter Gourd -  2 
• Oil for deep frying 

To grind to a fine paste 

• Raw Rice- 1 cup 
• Dry red chillies- 6 to 8
• Asafoetida /hing-2 pinch ( i use solid hing )
• salt to taste 

Method 
Wash the bitter gourd's , chop into roundels . wash this in water for about 4 to 5 times n apply salt to it n keep aside for 1 hour . 

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with red chillies , hing n salt to a fine thick batter ( sprinkle little water while grinding )  

Squeeze well the salted bitter gourd roundels . Apply the ground batter to it  n keep aside for 1/2 an hour 

Heat oil in a kadai  n deep fry the marinated roundels till crisp  4 to 6 at  time . 

Gharayi ( Jackfruit Payasam )

• 3 cups -chopped jack fruits
• 11/2 cups -grated jaggery
• 1/4 th cup-fine semolina
• 1 cup-grated coconut
• Cardamom powder -1/4 th tsp 

Method
Grind grated coconut n take thick milk n thin milk .. keep aside .

Cook chopped Jackfruit  in little water till done.. 

Boil  thin coconut milk with semolina till its cooked well , then add jaggery n melt it . Add the cooked jack fruit pieces n add thick coconut milk n give a quick boil . switch off and add cardamom powder.