Thursday, February 20, 2020

Ukde Seeth, Mixed Veg Kolmbo /Sambar , Cucumber Onion Tomato Raitha ,Raw Jackfruit / Kadgi Sushal n Appi Midi Nonche !

Ukde Seeth, Mixed Veg Kolmbo /Sambar , Cucumber Onion Tomato Raitha , Raw Jackfruit /Kadgi Sushal n Appi Midi Nonche !

Mixed Vegetable Kolmbo /Sambar
  • Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's 
  • Thur Dhal- 1/2 cup
  • Onion ..1 
  • Tomato-1
  •  Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Salt to taste 
  • Oil-1tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves-  1 sprig
  • Coriander leaves
Wash and chop vegetables to 2 inch big pieces . 
Soak Thur dhal for 10 mts n then pressure cook it n churn it well . 

Boil vegetables , chopped onion n chopped tomato . 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .

Cucumber Tomato Onion Raitha
  • Tender Cucumber -2 
  • Tomato-1
  • Onion -1 
  • Green chilly -2
  • Curds -2 cup's 
  • Salt to taste 


  • Oil -1 tsp
  • Mustard seeds-1/2 tsp
  • Hing/Asafoetida-2 pinch 
  • Dry red chilly -1 , broken
  • Curry leaves -1 sprig 

Wash , remove the skin of cucumbers n chop them into small pieces , chop tomato ,onion n green chilly ... Add curds into a bowl , add salt n mix ..add the chopped vegetables n mix well ..then season .. 

Kadgi Sushal /Raw Jackfruit Cooked in Coconut Based Dry Masala 
  • Raw jack fruit - 1/2 kg ( Remove the tough skin n cut it into 2 inch pieces )

To roast n grind to a coarse paste 
  • Oil-2 tsp 
  • Dry red chilly - 6 
  • Coriander seeds -2 tsp
  • Urid dhal -2 tsp 
  • Cumin seeds -1/2 tsp
  • Methi /Fenugreek seeds -1/4 th tsp
  • Hing - a pinch ..optional '
  • Grated Coconut -2 cup's 
  • Tamarind-Tamarind seed size
  • Jaggery -A small piece 
  • Salt to taste 

  • Oil-2 tsp
  • Mustard seeds -1 tsp
  • Curry leaves -1 sprig
  • Dry red chilly -1 

Pressure cook the raw jack fruit pieces for 1 or 2 whistle adding a little salt . Cool n smash them roughly with hands ( dont discard the water )

In a small pan add 2 tsp of oil ,n roast dry red chilly ,urid dhal , cumin seeds, coriander seeds , methi seeds n hing , remove ... keep aside n let it cool .

Grind little grated coconut along with roasted dry red chillies n  tamarind to a fine paste n later add the rest grated coconut , roasted ingredients , piece of jaggery n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just  sprinkle )

In a kadai add oil, sputter mustard seeds , add curry leaves , Broken dry red chilly n ground masala paste , the retained water along with salt n roughly mashed raw jack fruit n cook well till the water evaporates . 

Appe Midi  Nonche ( Tender very small variety of sour mango pickle 
  • Appe Midi /tender small variety mangoes..30
  • Salt coarse ..1/2 cup
  • Red chilly..15 to 20
  • Mustard seeds..1 tblsp
  • Hing/Asafoetida .. ( i use solid hing ) ... 2 piece
  • Turmeric pod ..1 small piece
  • Water .. 4 cups

Wipe the appe midi with dry cloth .

Boil water adding salt , cool it  .Add this to a porcelain pickle jar  , to it add appe midi,set this aside for about 3 to 4 days . shake it  everyday once .

Place Dry red chilly, mustard seeds, turmeric pod, hing under direct sun for few hours ... wipe the mixie jar n place even that under direct sun for few hours .

Grind dry red chilly, turmeric pod, hing to paste , when 1/2 done add the mustard seeds n grind to a fine paste . Use the salt water for grinding .  Remove this ground paste n add it to the brined appe midi n mix well with a dry spatula .

Note : make sure to use everything dry n moisture free , so that the pickle will have long shelf life . 

No comments:

Post a Comment