Bhenda /Ladies Finger Thambali

Bhenda /Ladies Finger Thambali 

• Bhenda /Tender Ladies Finger -12 to 15 
• Oil - 1 tblsp 
• Salt as required to roast the ladies finger 
• Curds , preferably sweet - 1 cup 
• Green chilly - 2 , roughly crushed 

Seasoning 

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

Method 
Wash the ladies finger , n pat dry with a cotton towel ... remove the top n bottom n chop into 2 inch roundels ... 

In a kadai add oil , add the chopped ladies finger roundels n roast on slim flame till crisp adding salt . 

In a bowl add curds, roughly crushed green chilly n mix well . Give the seasoning n just before serving add roasted crispy ladies finger n mix well n serve immediately  ..Adjust salt as per taste .

Ridge Gourd Peel's Thambali...Version 2

Ridge Gourd Peel's Thambali...Version 2 

• Ridge Gourd Peels of 1 Ridge gourd makes it around 1 cup   
• Grated coconut-1/4 th cup
• Pepper corns - 3 to 5 
• Cumin seeds-1/2  tsp 
• Green chilly ...1 or 2 chopped 
• Curds-1/2 cup 
• Ghee -1 tsp 
• salt to taste 

Seasoning 

• Ghee -1 tsp
• Mustard seeds-1/2  tsp 

Method 
Churn the curds . Keep aside 

In a kadai add ghee  n saute ridge gourd peels along with cumin seeds till the raw smell of peels go n it changes its color, then add  pepper corns n chopped green chilles n fry for a while .cool n grind it to a fine paste along with grated coconut . 

Take the ground paste in a bowl add salt , churned  curds n mix well   .. then give the seasoning ! 

Ghosale Sheere Thambali/ Ridge Gourd Peel's Thambali ... Version 1

Ghosale Sheere Thambali/ Ridge Gourd Peel's Thambali ..Version 1 

•  Ridge Gourd Peel's of 1 Ridge gourd that makes it 1 cup
• Ghee..1 tsp
•  Cumin Seeds ..1/2  tsp
• Grated coconut ...1/2 cup
• Roasted dry red chilly ..3
• Tamarind.. Tamarind seed size
• Salt to taste

 Seasoning

•  Oil..1 tsp
• Mustard seeds ..1/2 tsp
• Curry leaves ..1 sprig

Method
In a pan add  ghee , add cumin seeds n ridge gourd peels chopped ,stir well till it changes colour n the raw smell goes ... dont burn ... cool it. 

 Grind grated coconut , roasted dry red chilles , small piece tamarind n just before removing the masala add the roasted stuffs n grind again ... remove add salt n dilute it for pouring consistency ... boil well n then season .

Maharastrian Kadi

Maharastrian Kadi 

• Curds ..1 cup 
• Water ..2 cup's
• Besan/Gram Flour  .. 1 tblspn
• Salt to taste 

Seasoning  

•  Ghee ..2 tsp 
• Mustard seeds ...1/2 tsp 
•  Cumin ,seeds ..1/4 th tsp 
•  Grated ginger ..1/4 th tsp 
• Grated garlic ..1/4 th tsp 
• Finely chopped green chilles..2  
• Curry leaves ..1 sprig 

Garnish

•  Chopped Coriander leaves ..2 tsp  

Method 

In a bowl add the curds n water , churn well . To it add besan n mix well till no lumps is formed . 

In a kadai melt ghee, splutter mustard seeds, then add cumin , allow it to sweat , add grated ginger garlic n fry for a while ... Add chopped green chilly along with curry leaves n fry for a minute.  Add curd besan mix , keep stirring n give a quick boil , switch off and do the garnishing . 

Kokam Kadi ..Version 3

Kokam Kadi ..Version 3 

• Dried Kokam /Fresh Kokam ... 8 
• Water ...1 litre 
• Jaggery .. Golf size or according to sweetness ( powder it ) 
• Salt to taste 

Season 

• Oil..1 tsp
• Hing/Asafoetida..1/4 th tsp 
• Green chilly ..2 or 3 

Garnish

• Coriander leaves chopped..1 tblsp 

Method 
Wash well the dried kokam n soak it in a glassof water for about 2 hours . Squeeze well n then discard the residue .Add salt , water , powdered jaggery n mix well . strain it .then give the seasoning  n garnish 

Serve chilled . 

Tendle Paana /Ivy Gourd Leaves Thambali

Tendle Paana /Ivy Gourd Leaves Thambali

• Tendle Paana /Ivy Gourd Leaves ..1 cup
• Ghee..1 tsp
• Cumin Seeds..1/2 tsp
• Green Chilly ..1 
• Grated coconut..2 tsp
• Curds ..1 cup
• Salt to taste

Method
Wash n dry the ivy gourd leaves . chop it . Chop green chilly .

Churn the curds .

In a pan melt ghee, crackle cumin seeds , add chopped green chilly n chopped ivy gourd leaves n saute till it Wilt's .Cool grind it with salt n grated coconut to a paste . Remove it in a bowl n add churned curds . 

Ginger Curry Leaves Thambali

Ginger Curry Leaves Thambali 

• Ginger..1/2 inch piece 
• Curry leaves.. 1/4 th  cup 
• Ghee .. 1 tsp
• Cumin seeds...1/2 tsp 
• Grated coconut..2 tsp 
• Green chilly ..1 ( adjust the spice as ginger in itself is spicy ) 
• Curds/buttermilk ..1 cup 
• Salt to taste .

Seasoing

• Ghee..1 tsp
• Mustard seeds..1/2 tsp
• Curry leaves..1 sprig 

Method
Wash ginger n curry leaves, remove the skin of ginger n chop it ... Pat dry curry leaves . chop green chilly . 

In a pan, melt ghee , add cumin seeds n roast till u get aroma for a second .Then add chopped ginger , curry leaves, chopped chilly  n fry for few seconds . Cool it n grind along with grated coconut n curds . Remove add salt n then season . 

Yelemuri Soppu Tambuli

Yelemuri Soppu Tambuli

• Yelemuri leaves / vitamin leaves ... 1/2 cup
• Ghee ..1 tsp
• Cumin seeds...1/4 th tsp
• Green chilly ..1 or according to the spice
• Grated coconut.. 2 tsp
• Curd ..1/2 cup
• Salt to taste

Season
Ghee .. 1 tsp
Mustard seeds.. 1/2 tsp
Urad dhal..1/2 tsp
Curry leaves ..1 sprig
Red chilly ..1

Method
Wash the leaves n pat them dry .

In a kadai add ghee , splutter cumin seeds, then add chopped green chilly , leaves n fry for a while .Cool n grind it along with grated coconut ..Remove it add salt n curds ..mix well n season .

Serve with rice .

Teppala Khadi ( Sichuan pepper cooked in coconut based gravy )

Teppala Khadi ( Sichuan pepper cooked in coconut based gravy )  

• Teppala / Sichuan pepper... 12 
• Grated coconut..1/2 cup 
• Roasted dry red chilles...4 
• Tamarind ... Tamarind seed size 
• Salt to taste 

Seasoning  

• Oil..1 tsp
• Mustard seeds... 1/2 tsp
• Curry leaves..1 sprig 

Method
Wash the teppal (Sichuan pepper ) ..n keep aside 
Grind grated coconut, roasted dry red chilles n tamarind to a fine paste , then add the teppal (Sichuan pepper ) n grind again for a minute or two . 

In a vessel add the ground paste , enough water for right consistency , salt n boil well . Then give the seasoning . 

Thaikela Thambali

Thaikela Thambali

• Thaikelo - 1 bunch 
• Ghee- 1 tsp
• Cumin seeds-1/4 th tsp
• Pepper Corns- 1/4 th tsp  
• Green chilly -2 
• Grated coconut- 1/2 cup
• Salt to taste 

Seasoning 

• Oil-2 tsp
• Mustard seeds-1/4 th tsp 
• Dry red chilly -1 

Method 
In a kadai add ghee n fry pepper corns , cumin seeds n chopped green chilles , remove it n add thaikelo leaves  n saute it ,  ... cool n grind it along with grated coconut to a semi coarse  paste.. take the ground paste in a bowl add salt , curds n   dilute it for preferred consistency ! .. then give the seasoning ! 

Thaikela Khadi

Thaikela khadi 

• Thaikelo - 1 bunch 
• Ghee - 1 tsp 
• Cumin seeds- 1/4 th tsp
• Pepper corns- 1/4 th tsp 
• Dry red chilly - 2 
• Grated coconut - 1/2 cup 
• Tamarind-Tamarind seed size 
• Salt to taste 

Seasoning 

• Ghee- 1 tsp
• Crushed garlic flakes- 5 

Method
Wash the thaikela leaves well n  dry them for sometime on a tissue paper . 

In 1 tsp ghee , roast cumin n pepper corns, dry red chillies . Then add the washed thaikelo leaves n fry well , add  grated coconut n fry for a minute or two . cool n grind it  along with tamarind to a smooth paste . 

Remove it add salt , water n boil .Then season . 

Note : The consistency should not be too watery or too thick . 

Bitter Gourd Thambali ( Bitter Gourd in coconut curd cold gravy )

Bitter Gourd Thambali ( Bitter Gourd in coconut curd cold gravy )

• Bitter Gourd - 2 
• Oil - 1 tblsp 
• Curd-1/4 th cup 
• Salt - 1 tsp 

To Grind to a fine paste 

• Grated coconut- 1 cup
• Green chilles -2
• Tamarind-Tamarind seed size 
• Hing/Asafoetida- a pinch 
• salt to taste 

Method 
Wash n roughly scrap the outer skin of bitter gourd . Chop it into tinny pieces . Add salt to the chopped pieces n keep aside for 1/2 an hour .

After 1/2 an hour ..squeeze  it well . 

In a kadai add , add the squeezed bitter gourd pieces n fry well ... stir continuously till crisp . Remove on a tissue paper . 

Meanwhile grind grated coconut, green chilles, tamarind n hing with little water to a fine paste . 

Remove the ground paste in a bowl , add a little more water , curds n adjust salt . mix well n just before serving  add the sauteed bitter gourd pieces ..mix ... 

Podale b Tambali ( Snake Gourd seeds cooked in coconut based gravy )

Podale b Tambali ( Snake Gourd seeds cooked in coconut based gravy ) 

• Snake Gourd Seeds - 1 cup 

To Grind 

• Grated Coconut- 1 cup 
• Roasted Dry red chillies- 4 
• Tamarind -Tamarind seed size 
• Salt to taste 

To season

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

Method
Deep fry the Snake gourd seeds till crisp n take it on a tissue paper .

Grind grated coconut, roasted chillies, tamarind n salt to a fine paste . 

Boil the cooked paste n then add fried Snake gourd seeds n then do the seasoning  . 

Tomato Kadhi..

Tomato Kadhi..

• Tomatoes- 3 
• Roasted dry red chillies- 3 or according to the taste
• Cumin seeds- 1/4 th  tsp 
• Roasted hing in little oil- 2 pinch 
• Grated coconut- 1/4 th cup 
• Sugar/Jaggery- little 
• Salt to taste 

Seasoning 

• Ghee /oil- 1 tsp
• Crushed garlic- 3

Method 

Boil tomatoes with X mark on them till the skin comes off.  Discard the skin and grind the tomatoes with cumin seeds, chillies, hing, grated coconut. Boil this well with salt and jaggery/sugar adding little water n then do the seasoning .

Zeere Meerya Kadi ! Pepper corns n cumin seeds in coconut based gravy ..

Zeere Meerya Kadi ! Pepper corns n cumin seeds in coconut based gravy ..

• Grated coconut-1 cup
• Roasted dry red chillies-3 to 4 
• Cumin seeds-1/2 tsp
• Pepper corns-7 to 8 
• Tamarind-Tamarind seed size 
• Ghee-1 tsp 
• salt to taste 

Seasoning 

• Oil-2 tsp
• Mustard seeds-1/2 tsp
• curry leaves -1 sprig 

Method 
Fry cumin seeds n pepper corns in ghee . cool it .

Grind grated coconut, roasted chillies n tamarind to a fine paste n then add roasted cumin seeds n pepper corns n grind again for few mts. remove the ground masala n add water . ( medium consistency )

Boil it well n then give the seasoning . 

Avale Kadi ( Brined Gooseberry in coconut based gravy )

Avale Kadi ( Brined Gooseberry in coconut based gravy ) 

• Brined Gooseberry - 4 to 5
• Grated coconut-3/4 th cup 
• Roasted dry red chillies-4 to 5 or according to the taste 
• Salt to taste .

Seasoning 

• Oil-2 tsp
• Crushed garlic flakes- 5 to 6 

Method 
Soak the brined gooseberry in water for 20 mts  to remove excess salt . then slice them ... 

Grind grated coconut, roasted red chillies n brined gooseberry to a fine paste adding little water .

Boil it well ..n then do the seasoning .

Note : The consistency of kadi shouldnt be watery nor thick ...it has to be medium !

Adjust salt after checking the gravy ... as the gooseberries are already brined !

Sol Kadi with Butter Milk

Sol Kadi with Butter Milk 

•  Dried  Kokum-7 or 8 
• Water -1 cup
•  Butter Milk -11/2 cups
• Small piece ginger 
• Hing/Asafoetida-1 or 2 pinch
• Green Chilies-1OR 2
•  Cumin seeds-1/2 tsp
• Salt to taste .

Garnishing 

• Few fresh Coriander Leaves (chopped)

Method 

 wash n Soak the dried  kokum in a water for about  an hour or so  .  It releases color slowly and the whole water will be red as soon as you stir it after a while.

squeeze the dried kokum well n discard it ..

Grind green chillies, hing, ginger, cumin seeds . Add this ground mixture to the kokum water,mix it well  n then strain it . n then add butter milk with salt .

Garnish with chopped coriander leaves .

Sambarbali /oregano leaves Thambuli

Sambarbali /oregano leaves Thambuli

• Sambarbali leaves -12 to 14 
• Grated coconut-1/4 th cup
• Pepper corns -8 to 10
• Cumin seeds-1/4 th tsp
• Curds-1/4 th cup 
• Oil /ghee -1 tsp 
• salt to taste 

Seasoning 

• Oil-2 tp
• Mustard seeds-1/4 th tsp 
• Dry red chilly -1 

Method 
In a kadai add oil n saute smabarbali leaves, grated coconut, pepper corns, cumin seeds ... cool n grind it to a fine paste.. take the ground paste in a bowl add salt n curds n dilute it ! .. then give the seasoning !

Sol Kadi (Kokam Kadi) with grated coconut .

Sol Kadi (Kokam Kadi) with grated coconut . 

• Grated coconut -1cup 
• Green Chillies-2
• Ginger-1 small piece
• Dried Kokam -6 flakes
• Cumin seeds -1/2 tsp
• Hing -2 pinch
• Coriander leaves- a handful
• Salt to Taste 

Method
Soak  Kokam flakes in about 1/2 cup of water in a vessel for about 3 hrs .. after 3 hrs the water  will be deep pink in color. Squeeze the kokam flakes n  then throw them  !

Grind the grated coconut   with green chillies,hing , ginger , n cumin seeds to a fine paste adding very little water .. extract the thick  milk n throw d residue ! 

 Add the coconut milk to the extract of Kokam and sieve the liquid.
Add finely chopped fresh coriander leaves ! n serve !

Ambe saat Tambali ( Aam papad gravy )

Ambe saat Tambali ( Aam papad gravy )

• Ambe saat chopped -1 cup
• Grated coconut- 3/4 th cup
• Jaggery - lime sized
• dry red chilly -3 (fry in littlle oil )
• oil-2tsp
• Mustard-1/2 tsp
• curry leaves-1 sprig
• salt to taste ..

Method
Soak chopped ambe saat in water for half an hour .. grind grated coconut with red chillies n before taking the masala ,add  1/2 of d soaked n squeezed ambe saat along with jaggery n sat n grind again for a mt or 2 ..
Remove the masala ,add other 1/2 soaked n squeezed ambe saat n season it with mustard and curry leaves ! this gravy shouldn't be thick nor watery ! it has to b medium :)