White Rice drizzled with Ghee , Dalithoy , Sanna Khotto ,Ambuli Kothla Puddi Nonche /Shredded Raw Mango Powdered Masala Pickle n Mango Slice

White Rice drizzled with Ghee , Dalithoy , Sanna Khotto ,Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle n Mango Slice 

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 

Sanna Khotto 

• Raw rice -1 cup
• Thur dhal-1 fist 
• Grated coconut-1 cup
• tamarind -tamarind seed size 
• fried red chillers-8 to 10 or according to the taste 
• Hing/Asafoetida -a pinch 
• salt to taste  
• Jack fruit leaves baskets - 6 to 8 

Method  Soak Rice n Thur dhal for 2 hours .. Grind grated coconut , fried red chillies, tamarind to a fine paste without adding water ,add  salt  .. add in d soaked stuffs and grind a little coarsely (can sprinkle little water if needed ) with Hing/Asafoetida.
  Remove d ground batter  . 
  Pour the batter in weaved jack fruit leaves baskets  n steam for 20 mts or till done
  Serve hot with coconut oil ! 

The same recipe can be prepared in idly moulds in case jack fruit leaves baskets r not available . 
Note :The soaked Rice n Thur dhal has to be ground  coarsely like rice rawa, cause if its fine then d sanna khotto tends to be hard and sticky !  and the batter has to be thick not watery.

Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle

•  Ambuli/ Raw Mangoes.. 3 hard n fully matured as the inside pith should be hard n fully grown 

To Dry Roast n Powder 

•  Dry Red chilly ...1 huge fist  
•  Mustard seeds - 3/4 th  cup 
• Rock salt...1 Cup heaped   
• Fenugreek seeds/Methi seeds ..1/4 th tsp 
• Asafoetida /Hing ... 2 chickpea size ( i use solid hing )

 Method 

Just wipe the raw mangoes with clean dry cotton cloth . 

Shred the raw mangoes along with skin ( i do it in adoli ) can do even with knife n we call it kochoche in amchi ... 

Dry roast Rock salt on sim flame for few seconds ...cool n powder it ,no need for fine powder .

Dry roast dry red chillies, remove it ..

Dry roast mustard seeds along with solid hing ,remove it ...

 Dry roast Fenugreek seeds ...remove it ...

 Cool all the above dry roasted ingredients ... 

Now first powder the dry roasted chilly to a very fine powder ... remove it ... then powder the roasted mustard seeds, roasted hing n roasted methi seeds to a fine powder ... 

cool the powdered ingredients well . 

In a dry clean porcelain jar or glass jar add the shredded raw mango , roasted powdered salt n the above powder n mix well . The Pickle taste perfect tangy n spicy after 2 or 3 days ... 

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Note : Dont touch water while preparing this pickle ... Sun dry spoon , mixie jar n also the porcelain or glass  container in which the pickle will be stored .. This Pickle has a long shelf life that it can be stored for an year ,if taken care while preparing in a proper method .