Monday, December 4, 2017

Ukde seeth, Godu Ambade /Sweet Hog Plum Sukke , Kultha/Horse Gram Khadi n Loshne sukki chutney pitti / Garlic Chutney Powder

Ukde Seeth ,Godu Ambade Sukke  , Kultha Kadi n Garlic Chutney Powder 

Godu Ambade Sukke / Sweet Hog Plum Cooked in Cocont Based Dry Masala .
  • Godu Ambado ..8
  • Jaggery .. Lemon size (adjust according to sweetness )
  •  Salt to taste .

To Grind to a Semi Coarse Paste .
  • Grated coconut -  1 cup
  • Roasted Red Chilly - 4 to 6 
  • Roasted Urad dal -  2 tsp ( In a tsp of oil , roast Urid dhal till brown ) 
  • Oil - 1 tsp
  • Mustard Seeds  - 1/2 tsp
  • Curry Leaves ..1 sprig 
      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 )
      • Kulithu/ Horse gram - 1 cup 
      • Water as much needed 
      • Green chilly-  3 slit 
      • Salt to taste 
      Seasoning for Saaru (Rasam) 
      • Oil-1 tsp 
      • Dry red chillies-  3 
      • Crushed Garlic flakes - 6 to 8 

      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 
      • Garlic bulbs - 3
      • Dry Red chillies- 10 long n 5 short  or according to the taste
      • Dry copra   - 1 
      • Tamarind- Marble sized 
      • Oil - 2 tsp
      • Salt to taste 

      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 . 

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