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Wednesday, May 9, 2018

White Rice , Dalithoy n Ambe Upkari

White Rice , Dalithoy n Ambe Upkari 

Dalithoy 
  • Toor dal - 1 cup
  • Green chilly - 1 /2 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 .
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.

 
Ambe upkari  .
  • Ambe gointa ( a small variety of  mango which is prefered for this,as its sweet n sour  ) ..if not use any other variety .. 8 
  • Green chillies...2
  •  jaggery..Goose berry size 
  • Rice flour or maida..1 tsp
  • water..1 cup
  • salt to taste
Seasoning 
  • Oil..1 tsp 
  • Mustard seeds..1/2 tsp 
  •  Curry leaves..1 sprig 
  • Dry red chilly ..2 
Method

Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add the peeled mangoes, slit green chillies,salt  n jaggery .. cook till the mango is cooked  .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the dish , stir n give a quick boil .. season with mustard, dry chillies and curry leaves ! This gravy sholudnt be too thick nor watery .. 

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