Ukde Seeth , Kultha Saaru /Horse Gram Plain Rasam ,Pagila Rawa Podis / Spine Gourd Deep fried with Ground Batter n Semolina ), Lemon Kanchi n Curds

Ukde Seeth , Kultha  Saaru /Horse Gram Plain Rasam ,Pagila Rawa Podis / Spine Gourd  Deep fried with Ground Batter n Semolina ), Lemon Kanchi n Curds 

Kultha  Saaru /Horse Gram Plain Rasam 

• Kulithu/ Horse gram - 1 cup 
• Water as much as needed 
• Green chilly-  3 slit 
• Salt to taste 

Seasoning 

• Oil-2 tsp 
• Dry red chillies-  3 
• Crushed Garlic flakes -  8 to 10

Method  

Wash horse gram ( Kulithu ) n Pressure cook it for about 8 to 10 whistles or till completely cooked. ( dont over cook n make them mushy ). 

Separate the cooked liquid and the cooked horse gram  

In a vessel add the cooked liquid along with slit green chilles , salt and water ( adjust the consistency as required ) . Boil it n later give the seasoning .

Note : The cooked kulithu/Horse Gram can be prepared as upkari /Palya or any gravy 

Pagila Rawa Podis / Spine Gourd  Deep fried with Ground Batter n Semolina ) 

• Pagila/Spine Gourd ..10 to 12   
• Semolina/Rawa  - 1/4 th cup 
• Oil as required to deep fry 

To grind to a fine batter 

• Raw Rice- 1 cup 
• Dry red chilles - 10 /12 
• Hing/Asafoetida - Green peas size 
• Salt to taste 

Method 

Wash the spine gourd n slice them .

Wash n soak raw rice along with chilles for about 2 hours . Drain it well n then grind to a fine paste along with hing .. it should be a thick batter  so sprinkle little water while grinding .  Remove the ground batter n  add salt , mix well .  Add the sliced spine gourd in the ground batter n marinate it for 1/2 an hour .

Heat oil in a kadai ,   Run each marinated spine gourd pieces over semolina n deep fry till crisp   4 to 6  at a time .