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 ) 

Season 

• Oil - 1 tsp
• Mustard Seeds  - 1/2 tsp
• Curry Leaves ..1 sprig 

                                                            

Method

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 

Method
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 .