Ukde Seeth ,Godu Ambade Sukke , Kultha Kadi n Garlic Chutney Powder
Godu Ambade Sukke / Sweet Hog Plum Cooked in Cocont Based Dry Masala .
To Grind to a Semi Coarse Paste .
Wash n roughly crush the sweet Ambado n cook in little water . Add salt ,jaggery n cook again till jaggery melts .
Grind Grated coconut, roasted dry red chilly n roasted urid dhal to a semi coarse paste .
In a kadai add oil n splutter mustard seeds n then add curry leaves , ground masala n cooked sweet hog plums n cook till the masala is dry .
Kultha Kadi ( Horse gram Plain Rasam )
Method for Saaru ( Rasam )
Wash horse gram ( Kulithu ) n Pressure cook it for about 8 to 10 whistles or till completely cooked. ( dont over cook n make them mushy ).
Separate the cooked liquid and the cooked horse gram ( Kulithu , n use this cooked horse gram to prepare the coconut based gravy or palya )
In a vessel add the cooked liquid along with slit green chilles , salt and water ( adjust the consistency as required ) . Boil it n later give the seasoning .
Garlic Chutney Powder
Grate the dry copra .
Peel garlic flakes , crush them a little and in little oil roast them till brown .Remove it
In a pan add little oil n roast the dry red chillies . Remove it .
Dry roast the grated copra on low flame till it gives a nice aroma ( dont burn it ) .
Allow all of it to cool.
Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted grated dry copra along with salt n grind .
Remove , mix well n store in an air tight container .