Ukde seeth, Terrace Grown Vaali Sambar , Brined Raw jackfruit ambado, Mitkesange Upkari, Surna Sukke n Ambuli Nonche/Pickle
Terrace Grown Vaali /Indian Spinach Sambar
Wash the vaali leaves , chop it roughly . Chop onion n tomato .
Wash n pressure cook Thur dhal, cool n mash it well .
Pressure cook chopped vaali , onion n tomato for 1 whistle .
Soak tamarind in little water for 10 mts n extract it n throw the residue
Soak Hing in little water , till it dissolves .
Add sambar powder to the tamarind water n mix well .Add this to the cooked stuffs, along with salt n boil well n then season .
Brined Raw jackfruit /Salla Ambado
To grind to a semi coarse paste
Soak raw rice for about 1 or 2 hours
Soak salla/Brined raw jack fruit segments in enough water for about 5 to 6 hours n remove 5 to 6 times water to remove excess salt . Chop them roughly .
Grind grated coconut n dry red chilly to a fine paste n then add raw rice n roughly, chopped salla n grind to a semi coarse paste . dont add water while grinding as the batter needs to be thick ..Remove the batter n check for salt n add only if needed as the raw jackfruit is already brined .
Heat oil in a kadai, make small balls of the ground batter , drop a few at a time n cook till crisp .
Mitke Sange Upkari /Cluster Beans Stir Fry
Grated Coconut ..1 tblsp
Wash n cut the cluster beans with hands n remove the fiber .
In a kadai add oil, splutter mustard seeds, add torn dry red chilly n fry for a while , then add the cut cluster beans, just enough water , jaggery salt n cook till done n then do the garnishing .
Surna Sukke /Yam Cooked in Coconut Based Dry Masala
- Surnu /Yam ..1/4 th kg . skin removed n chopped into cubical's , slightly bigger chunks
- Jaggery - Chick peas size -2
- Salt to taste
To grind to a coarse paste
- Grated coconut - 2 cup's
- Roasted dry red chilly - 6
- Urid Dhal - 2 tsp ( fried in lil oil )
- Tamarind -Tamarind seed size
- Coconut Oil -1 tsp
- Mustard seeds-1/2 tsp
- Curry leaves -1 sprig
Cook chopped yam along with jaggery n salt .
Grind grated coconut , roasted dry red chilly n tamarind to a coarse paste .Just before removing the masala add the roasted urid dhal n grind a few seconds .
In a kadai add oil , splutter mustard seeds n add curry leaves . Add the ground masala paste , cooked yam n cook again for sometime till all the water evaporates n gets dry