Ukde seeth, Terrace Grown Vaali Sambar , Brined Raw jackfruit ambado, Mitkesange Upkari, Surna Sukke n Ambuli Nonche/Pickle

Ukde seeth, Terrace Grown Vaali Sambar , Brined Raw jackfruit ambado, Mitkesange Upkari, Surna Sukke n Ambuli Nonche/Pickle 

Terrace Grown Vaali /Indian Spinach  Sambar 

• Vaali/Indian Spinach - 1  bunch
• Onion -1 
• Tomato -1  
• Thur Dhal- 1 /2 cup
• Tamarind-  Goose berry size 
• Hing /Asafoetida - 2 pinch ( i use solid hing ) 
• Sambar powder- 2 tsp heaped . 
• Salt to taste 

Seasoning 

• Oil- 1 tsp
• Curry leaves- 1 sprig 

Method
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

• Brined Raw jackfruit /Salla - 10 to 15 segments 

To grind to a semi coarse paste

• Raw Rice -1/2 cup
• Dry red chilly - 6 to 8 
• Grated coconut - 2 tsp 

Method 
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 

• Mitke sanga /Cluster beans ..1/4 th kg 
• Oil ..2 tsp
• Mustard seeds ..1/2 tsp
• Dry red chilly ..3 
• Small piece jaggery ( optional ) 
• Water just enough to cook the cluster beans 
• Salt to taste 

Garnish 
Grated Coconut ..1 tblsp 

Method 
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 

Seasoning

• Coconut Oil -1 tsp
• Mustard seeds-1/2 tsp
• Curry leaves -1 sprig 

Method 
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