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Tuesday, February 20, 2018

Oota from Terrace Thota . Ukde seeth, Vaali Ambat, Spicy Matti Gulla Talasani n Pathrado

Oota from Terrace Thota   Ukde seeth, Vaali Ambat, Spicy Matti Gulla Talasani n Pathrado 

Vaali  ambat ! ( Malabar  Spinach with dhal  coconut based gravy ) 
  • Malabar Spinach ( Vaali )-1Bunch  
  • Onion - 1 Medium 
  • Thoor dhal- 1/4 th  cup 

To grind

  • Grated Coconut- 1 cup
  • Roasted red dry chilles-4 or according to the spice 
  • Tamarind- Tamarind seed size 
  • Salt to taste 
Seasoning
  • Oil - 2 tsp
  • Chopped onion - 1 medium 

Method
Roughly chop Malabar  spinach  with tender stem.  

Pressure cook Thur dhal , mash it well ..keep aside 

Cook chopped malabar spinach along with chopped onion ..n cook till tender .

Grind grated coconut, roasted chilles, tamarind to a fine paste .



Add the ground paste  to the cooked stuffs along with cooked dhal . Give a boil n then do the seasoning .


Gulla  Talasani ( Egg plant sauteed in Spicy Masala ) 
  • Gulla ( Preferably Matti Gulla , seasonal egg plant ) Or any other variety of brinjal - 4
  • Oil- 1 tblsp heaped 
  • Mustard seeds-1 tsp
  • Hing/Asafoetida- Generous amount
  • Red chilly powder-2 tsp 
  • Turmeric powder- 1/4 th tsp
  • Salt to taste ,


Method
Wash n chop egg plant . 

In a kadai add oil, splutter mustard seeds, add in hing, chilly powder, turmeric powder n chopped egg plant along with salt, cover n cook on sim flame ... stir in between .


Pathrado 
  • Raw Rice- 1 cup
  • Thur dhal-1/2 fist 
  • Grated Coconut -2 cup's
  • Hing/Asafoetida-pea  piece 
  • Tamarind -Marble size 
  • Roasted dry red chilly -8 to 10  or according to the spice 
  • Salt a required 
  • Pathrade paan /colocasia leaves -14 /18 tender ones ..
Method 
Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required ! take the batter and add salt ! 

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 



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