Groundnut chutney

Ingredients:

Chutney:
1 Cup Groundnut
1/4 cup grated Coconut
3-4 Red chilly
2 Garlic clove 
little Tamarind
Curry leaves
Salt
Oil

Tempering:
1 teaspoon Mustard seed
4-5 Curry Leaves
2-3 spoon Oil


Method:

Tempering:
1. Heat oil in small pan.
2. Crackle mustard seed and curry leaves.

Chutney:
1. Dry roast groundnut. 
2. Fry the garlic, red chilly and curry leaves for 1 min with one spoon oil.
3. Add garlic, red chilly, kadle bele, urd dal, kadle, curry leaves, tamarind and salt to mixer. Make fine powder.

4. Add the grated coconut and water to mixer. 
5. Grind it coarsely or fine paste according to your taste.
6. Add tempering of mustard seed and curry leaves just before serving for good flavour.

Garlic chatnipudi (Bellulli Chatnipudi)

Ingredients:
15-20 Garlic clove
1 cup Kobari (Grated Copra)
3-4 spoon Groundnut
2 spoon Sesame Seed
2 spoon Kadle
2 spoon Red chilly powder
1/4 spoon Turmeric powder
1/2 spoon Jaggery
Tamarind (Size of Kabul channa)
Salt

Method:
1. Roast groundnut in medium flame. Transfer to plate.
2. Dry roast Garlic till more brown spots appear on garlic. Transfer to plate.
3. Roast sesame seed in medium flame. Transfer to plate.
4. Dry roast kobari for 1-2 min till it become light brown in colour. Transfer to plate.
5. Allow the ingredients to cool.
6. Add kadle, sesame seeds, curry leaves, garlic, tamarind into mixer jar. Make fine powder. Transfer to mixing bowl.
7. Add kobari, red chilly powder, turmeric powder and salt into mixer jar. Make coarse powder. Transfer to mixing bowl. 
8. Add groundnut into mixer jar. Make coarse powder or small chunk. Transfer to mixing bowl. 
9. Mix well in mixing bowl.
10. Garlic chatnipudi is ready to serve.

Note:
1. Serve with Rice and hot ghee.
2. It taste good with chapathi, dosa, Jowar roti etc.

Hurigadale chatnipudi (Kadle chatnipudi / Roasted gram chatnipudi)

Ingredients:
1 cup Kadle
1/4 cup Kobari (Dry coconut)
8-9 Garlic clove
1 spoon Red chilly powder
1/4 spoon Turmeric powder
1/2 spoon Jaggery
10-12 Curry Leaves
Tamarind (Size of Kabul channa)
Salt

Method:
1. Dry roast Garlic till more brown spots appear on garlic. Transfer to plate.
2. Dry roast curry leaves till it become brown. Transfer to plate.
3. Dry roast kobari for 1-2 min. Transfer to plate.
4. Allow the ingredients to cool.
5. Add kadle, curry leaves, garlic, tamarind, kobari, red chilly powder, turmeric powder and salt into mixer jar. Make coarse powder. 
6. Kadle chatnipudi is ready to serve.

Note:
1. Serve with Rice and hot ghee.
2. It taste good with chapathi, dosa etc.
3. If you are using the chatnipudi within 7-10 days, dry roasting of kobari is not required.

Ragi Halbai

Ingredients:
1 cup Ragi
3 cup water
1 cup Jaggery
1 teaspoon Elachi powder
1 cup grated coconut
1-2 spoon Ghee

Ghee for greasing

Method:
1. Soak ragi for 4-5 hour. Drain the water
2. Add coconut, soaked ragi into grinder and grind it by adding 1/2 cup water. Filter milk into bowl. Repeat the process of grinding and filtering till only residue is left.
3. Boil remaining water in thick bottomed pan.
4. Add jaggery and cook till jaggery dissolve.
5. Add extracted milk and cook in low flame with constant stirring for 30-40 min till the mixture starts leaving pan.
6. Now add elachi powder and 1 spoon ghee. Mix well. Turn off stove.
7. Grease plate with ghee.
8. Transfer the mixture to plate. Place Cashewnut,
9. Cut into required shape. Allow it to cool. 

Halbai

Ingredients:
1 cup rice
3 cup water
1 cup Jaggery
1 teaspoon Elachi powder
1 cup grated coconut
Ghee for greasing

Method:
1. Soak rice for 3 hour. Drain the water
2. Add coconut, soaked rice, elachi powder into grinder and grind it by adding 1/2 cup water.
3. Boil remaining water in thick bottomed pan.
4. Add jaggery and cook till jaggery dissolve.
5. Add grinded paste and cook in low flame with constant stirring for 30-40 min till the mixture starts leaving pan.
6. Grease plate with ghee.
7. Transfer the mixture to plate. Place Cashewnut,
8. Cut into required shape. Allow it to cool. 

Kharadha kadubu | Ganesh festival dish | Steam channa dumpling | Chick pea dumpling

Ganesha festival is celebrated in month of Bhadrapada. For festival we will prepare many varieties of sweets and dishes. This adds up more calories to your diet. To maintain the healthy diet you can try this steamed dumpling of Chick pea. Hence removing the oil and sugar from your food making good choice for low calorie diet food. Chick pea has more protein hence suitable for Keto diet also. 

Ingredients:

Stuffing:
1 cup Kadle bele
1 medium size Onion
1/4 cup chopped curry leaves and coriander leaves
4-5 Green chilly
Small piece of Ginger
Salt

Dough:1 cup Rice flour
1/2 cup Water
1/2 spoon Salt

Method:

Stuffing:
1. Soak kadle bele for 2-3 hour.
2. Drain the excess water.
3. Add green chilly and ginger into mixer. Make fine paste.
4. Put the chilly ginger paste into mixing bowl.
5. Now grind the soaked kadle bele coarsely in small batches. It should not to be grinded into paste.
6. Add into mixing bowl.
7. Finely chop the onion. Add into mixing bowl.
8. Add chopped curry leaves and coriander leaves into mixing bowl.
9. Add salt according to your taste. And mix it well
10. Make small elongated ball of mixture. 

Make Dough:
1.Boil 1/4 cup of water in pan.
2. Add salt and 2 spoon of rice flour. Mix it well
3. Boil for 2-3 min. Till the bubbles start coming.
4. Add remaining rice flour and mix it well. 
5. Switch off the flame.
6.Allow it to cool.
7. Add little by little water and knead it.

Make Kadubu:
1.Make 4 small balls of dough for size of small lemon.
2. Take 1 ball of dough, coat it with rice flour.
3. On lightly floured surface, place the flour coated dough ball.
4. Use rolling pin to roll out the ball of dough into a uniform, thin circle of 7-8 cm diamater . Dust if in middle whenever necessary.
5. Place the stuffing on top of it. 
6. Join the edges to seal leaving the ends opened. if required dip your finger in water and press the edges.
7. Bring pressure cooker or steamer to boil with enough water till bubbles start coming.

8. Grease the idli plates using oil. Place the kadubu in mould

8. Place the idli stand in cooker and close the lid.

9. Dont put the weight for the cooker lid. Steam for 10 mins.

10. Now take the idli stand from the cooker.

11. Allow to cool for 1-2 min.

12. Take out kadubu from mould using spoon or finger.
13. Serve hot with ghee or Coconut chutney.

Note:
1. Water should not be used while grinding or mixing of stuffing.

Sweet pumpkin kadubu | Sweet Pumpkin Dumpling | Pumpkin dessert

Sweet pumpkin has high nutritional values. Adding jaggery and steam cooking makes it a healthy choice for all the sweet lovers and no need to count calories. 

Ingredients:

Stuffing:
2 cup Sweet pumpkin
1 cup chiroti Rava
1 cup Wheat rava
1/4 cup Kobari thuri (Grated dry coconut)
1/2 spoon Elachi powder
1 cup Jaggery

Cooking:
4-5 banana leaves
2 cup water

Method:

Stuffing:

1. Remove the skin and seeds of sweet pumpkin.
2. Grated the sweet pumpkin. Remove excess water by squeezing.
3. Transfer to the mixing bowl. 
4. Add chiroti rava.
5. Add Wheat rava.
6. Add Kobari thuri (Grated dry coconut).
7. Add Elachi powder.
8. Add jaggery.
9. Mix well. Allow it to settle for 4-5 min.

Cooking:
1. Take banana leaf and place small portion of stuffing and fold it.
2. Meanwhile bring water to boil in cooker.
3. Place the folded banana leaves in idli stand.
4. Place the idli stand in cooker. Dont keep the whistle. 
5. Cook for 10-15 min.
6. Turn off stove. Open lid. Allow to cool for 2 min.
7. Open the banana leaf and transfer the kadubu to plates.
8. Serve hot with Ghee. 

Instant goddu saru | ಗೊಡ್ಡು ಸಾರು

Ingredients:

1/2 cup Tamarind juice

3-4 spoon Red chilly powder

2 spoon Sambar powder

coriander leave

8-10 curry leaves

2 spoon Salt

2-3 spoon Oil

1 spoon ghee

1 teaspoon Mustard seed

1 teaspoon Jeera

asafoetida (hingu) for tempering

Method:

1. In mixing bowl add tamarind juice, salt, red chilly powder, sambar powder, coriander leaves and 4-5 curry leaves. Mix well and keep for 3-4 min.

2. Heat oil in pan, Add ghee.

3. Crackle mustard seed, jeera, curry leaves and add pinch of asafoetida.

4. Add the mixture in mixing bowl to pan.

5. Boil for 6-7 min.

Note:

1. Serve with rice.

2. No dal is required.

3. No onion or garlic is required.

4. It can be prepared instantly.

Peanut Mango Salad (Kadle beeja mavinakayi salad)

Ingredients:

1 cup Groundnut

1 cup finely chopped Mango

1/2 cup finely chopped Onion

1/2 cup finely chopped tomato

1 spoon Green Chilly

Coriander leaves

Salt

1 spoon Lemon Juice

Method:

1. Cook peanut in water.

2. Drain water using colander.

3. Transfer cooked peanut into mixing bowl.

4. Add finely chopped mango into mixng bowl.

5. Add onion, tomato, coriander leaves, green chilly paste and mix well.

6. Add salt according to your taste.

7. Add lemon juice just before serving.

Herekayi chutney (Ridge gourd Skin chutney)

Ingredients:

1 spoon Kadle bele

1 spoon uddina bele

1 cup Herekayi sippe (Ridge gourd skin)

6-7 Red chilly

1/4 cup grated Coconut

8-9 Curry leaves

small piece of tamarind

2-3 Garlic clove

Salt

Water for grinding

1/4 cup oil

Tempering:
1 tea spoon mustard
2-3 spoon oil
Curry leaves
1/2 spoon Jeera

Method:

Tempering:
1. In a small pan, heat the oil.
2. Crackle the mustard seed. Add jeera.
3. Then add curry leaves.

Chutney:

1. Roast urd dal and channa dal with 1 spoon oil in pan till it become golden brown. Transfer to plate.

2. Fry Ridge gourd skin with 1 spoon oil for 3-4 min.

3. Add red chilly, curry leaves and grated coconut. Roast till raw smell goes off.

4. Transfer to the plate.

5. Roast tamarind and garlic till brown spot appear on garlic.

6. Allow it to cool for 2-3 min.

7. Transfer urd dal and channa dal to mixer. Make powder.

8. Add ridge gourd, red chilly, curry leaves, grated coconut, tamarind, garlic and salt. Grind it coarsely by adding little water.

9. Add tempering  and serve.

Pineapple Cold Soup

Ingredients:
2 cup Pineapple
1/4 cup coriander leaves and Pudina
Ginger piece
1-2 Green Chilly
1 tea spoon Jeera powder
1 tea spoon Black pepper

Method:

1. Add Pineapple, Green chilly, Coriander leaves, Pudina, Ginger, Salt and Cold water into blender jar. Grind it.

2. Filter into tall cup using strainer.

3. Add Jeera powder and Pepper powder.

4. Serve chilled.

Cabbage Manchurian

Veg Roll

Veg Cheese Sandwich

Malasa Oats

Vegetable Noodles

Banana Milkshake

Ingredients:
1 Banana
1 Cup Milk
1 cup Vanilla ice cream
1 teaspoon Cardamom powder

Method:
1. Peel Banana
2. Make slices of banana.
3. Add banana and milk into blender jar.
4. Whip to get smooth puree.
5. Add Vanilla ice cream and whip for 30 sec.
6. Pour into cup. Add cardamom powder on top and serve it.

Note:
1. Ice cubes can be added to serve chill

Instant dosa

Ingredients:
1 cup rice flour
1/2 cup wheat flour
1/2 cup Chiroti rava
2 cup water
Salt
Oil

Method:
1. Add rice flour, wheat flour, chiroti rava, water and salt into mixing bowl.
2. Mix well to get smooth batter.
3. Heat Tava. Once tava is heated keep in low flame
4. Pour laddle full of batter on tava and spread in circular motion.
5. Smear 1 spoon oil and cook on high flame till dosa turns brown colour.
6. Serve as folded or rolled like wrap.
7. Repeat same for the remaining batter

Note:
1. Serve with Coconut chutney.

Groundnut chatnipudi (shenga chatnipudi / Peanut chutnipudi)

Ingredients:
1 cup Groundnut (Shenga / Peanut) 
1/2 cup Kobari (Dry Coconut)
1/4 cup Kadle (Roasted Bengal Gram)
10-12 Garlic clove
1/2 spoon Jeera
2 spoon Red chilly powder
1/4 spoon Turmeric powder
1/2 spoon Jaggery
1/2 bowl Curry Leaves
Tamarind (Size of Kabul channa)
Salt

Method:
1. Roast groundnut in medium flame. Transfer to plate.
2. Dry roast Garlic till more brown spots appear on garlic. Transfer to plate.
3. Dry roast curry leaves till it become brown and cryspy. Transfer to plate.
4. Dry roast kobari for 1-2 min. Transfer to plate.
5. Allow the ingredients to cool.
6. Add kadle, curry leaves, garlic, jeera, tamarind into mixer jar. Make fine powder. Transfer to mixing bowl.
7. Add kobari, red chilly powder, turmeric powder and salt into mixer jar. Make coarse powder. Transfer to mixing bowl. 
8. Add groundnut into mixer jar. Make coarse powder or small chunk. Transfer to mixing bowl. 
9. Mix well in mixing bowl.
10. Groundnut chatnipudi is ready to serve.

Note:
1. Serve with Rice and hot ghee.
2. It taste good with chapathi, dosa etc.
3. Its great combination with Jowar roti and curd.

Vanilla Cake

Red chilly powder

Ingredients:
250 gm Red chilly

Method:
1. Spread the red chilly in sun light for 6-7 hours.
2. Dry roast the red chilly in low flame.
3. Make powder of roasted red chilly in mixer.
4. Get the fine powder by sieving.
5. Store the fine red chilly powder in air tight container.

Sweet corn masala

Ingredients:
1 cup Sweet corn
1/2 teaspoon Garam masala
1/2 teaspoon Chat masala
1/2 spoon Red chilly powder
1 spoon butter
1 cup Water
1/2 spoon Lemon juice
Salt

Method:
1. Cook sweet corn in water by adding 1/2 spoon salt.
2. Drain the water using colander. 
3. Melt butter in pan.
4. Add sweet corn, garam masala, chat masala, red chilly powder. Mix well.
5. Add salt if required. Cook for 2 min.
6. Turn of stove.
7. Add lemon juice. Mix well. Serve hot.

Note:
1. Black salt can be used instead of normal salt.

Sajje Khichadi (Pearl Millet Khichadi)

Ingredients:
1 cup Sajje (Pearl Millet)
1 cup Hesarubele (Green gram dal)
3 cup water
1 medium size onion
1 medium size tomato
2 Green chilly
1 spoon Red chilly powder
1 pinch Hingu (asafoetida)
4-5 spoon oil
Salt

Method:
1. Soak Sajje for 2 hours.
2. Add soaked sajje, hesarubele, salt and water in pressure cooker.
3. Cook till 2-3 whistle comes. Turn off stove.
4. Wait till pressure of cooker is released.
5. In pan, Heat oil.
6. Add chopped onion, garlic pieces. Fry till onion become translucent.
7. Add chopped tomato. Fry till tomato become soft.
8. Add green chilly paste.
9. Add red chilly powder and hingu.
10. Add cooked sajje and hesarubele.
11. Cook for 3-4 mins.
12. Serve with ghee.

Kadle kalu usli (Black Channa usli)

Ingredients:
1 Cup soaked Kadle kalu (Black channa)
1 Medium size Onion
2-3 Green Chilly
1/4 cup grated Coconut
5-6 Curry leaves
5-6 Spoon Oil
1 teaspoon Mustard seed
Coriander leaves
Salt
1 cup water


Method:
1. Add soaked kadle kalu and water into pressure cooker. Cook till 2 whistle come.
2. Turn off stove and wait till pressure is released.
3. Drain the water using colander.
4. Finely chop onion. Make long cut slices of chilly 
5. Heat oil in pan. Crackle mustard seed.
6. Add onion, green chilly and curry leaves. Fry till onion become transparent.
7. Add cooked kadle kalu. Fry for 4-5 min.
8. Add grated coconut. Cook for 2 min.
9. Add salt according to your taste.
10. Turn off stove. Garnish with coriander leaves

Note:
1. Soak kadle kalu (Black channa) overnight.

Ghee (Thuppa / Clarified butter)

Ingredients:
500 gm Unsalted butter
5-6 Garlic clove
5-6 curry leaves

1/2 teaspoon Turmeric powder
1/2 teaspoon menthya powder (Fenugreek powder)
Salt
Optionally 1/2 betel leave

Method:
1. Wash the butter using water. Drain the water.
2. Melt the butter in low flame.
3. Add crushed garlic, curry leaves and betel leave.
4. Add turmeric powder, menthya powder and salt.
5. Cook in low flame with constant stirring till large bubbles comes.
6. Filter into glass jars when it is still hot.

Note:
1. Dry roast fenugreek seed. Allow it to cool. Make fine powder.

Shavigebath (Vermicelli bath)

Ingredients:
2 cup Shavige (Vermicelli)
1/2 cup beans, carrot
1/4 cup Capsicum
1/4 cup Green peas
1 medium size onion
4-5 Green chilly
1/4 cup grated Coconut
1 spoon Channa dal
1 spoon Urd dal
1 tea spoon Mustard seed
1/4 cup Oil
7-8 curry leaves
1/2 spoon Turmeric powder
4 cup water for cooking vermicelli
Coriander leaves 
1 spoon Ghee
9-10 Cashew nut

Method:

Cooking Vermicelli:
1. Bring water to boil in a vessel. 
2. When water starts boiling add vermicelli and cook for 2-3 min. It should not be overcooked.
3. Now drain the water using colander.
4. Pour some cold water over vermicelli in colander.
5. Allow the water to drain for 4-5 mins. This make vermicelli non-sticky.
6. This cooked vermicelli has to be used immediately, otherwise it will stick to each other.

Preparing Bath:
1. Heat oil in pan. 
2. Crackle mustard seed. 
3. Add channa dal and urd dal. Fry till it become golden brown.
4. Add chopped onion, green chilly and curry leaves. Fry till onion become translucent.
5. Add beans, carrot, green peas and cook well.
6. Add capsicum and cook for 3-4 min.
7. Add turmeric powder and salt.
8. Add cooked vermicelli and grated coconut. Mix well. 
9. Garnish with coriander leaves.
10. Heat ghee in small pan. Roast cashew in low flame.
11. Serve hot with roasted cashew.

Note:
1. Beans and carrot can be cooked in pressure cooker to reduce time.
2. Cashew nut is optional but it give great taste.
3. Channa dal and urd dal is optional when green peas is used. 

Avarekalu Methi bath

Ingredients:
1/2 cup Avarekalu
1 cup Methi (Fenugreek leaves)
2 cup rice
1 Medium Onion
2-3 Green chilly
Ginger paste
Garlic paste
Curry leaves

1 teaspoon Mustard
2-3 Clove

1 Elachi
2-3 Cinnamon(Dalchini)
4-5 spoon of Oil
2 spoon Garam masala
Salt
5 Cup Water

Method:

1. Chop the onion and green chilly.

2. Wash the rice and drain the water.
3. Heat the oil in cooker.
4. Add the mustard seeds.
5. Add clove, elachi, cinnamon.
6. Add ginger and garlic paste. Fry till it becomes golden brown.
7. Add chopped onion, green chilly and curry leaves. Fry till onion become transparent.
8. Add Methi and fry till methi become soft.
9. Add Avarekalu. Fry for 5 min.
10. Add rice and fry till water evaporate.
11. Add 2 cup water, Salt and garam masala. Mix it well
12. Close the lid and cook for 10 min.

Note:

1. Serve with Pudina chutney or Coconut chutney.

Brocolli Soup

Ingredients:
200 gm Broccoli
1 medium Potato
1 medium Onion
7-8 Garlic clove
1 spoon Pepper powder
Salt
1 cup Water
1/4 cup Olive oil


Method:
1. Wash brocolli and make small pieces.
2. Peel the skin of potato. Cut into 4 pieces.
3. Add broccoli, potato and water into pressure cooker. 
4. Cook till 2 whistle come. turn off stove. Wait till pressure of cooker is released.
5. Meanwhile fry onion and garlic in olive oil till onion become transparent.
6. Add onion and garlic into mixer jar. Make fine paste.
7. Now hat pan. Add onion and garlic paste. Keep cooking in low flame.
8. Make fine paste of potato and add to pan.
9. Make coarse paste of Broccoli and add to pan.
10. Add water if required. Cook for 2 min in low flame.
11. Add pepper powder and salt. Cook for 5 min in low flame.
12. Serve hot.

Hesarukalu Congress Masala (Greengram - Split roasted masala groundnut )

Ingredients:
1 Cup soaked Greengram (Hesarukalu)
1/4 cup grated Carrot
1/4 cup finely chopped Onion
1/4 cup finely chopped Tomato
3-4 finely chopped Green Chilly
1 Spoon Meetha (Tamarind Dates Chutney)
1 Spoon Mint chutney
1/4 cup Sev
1/2 cup Congress Kadlebeeja (Split Masala Peanut)
1/2 cup chopped Coriander leaves
1 spoon Lemon juice
Salt

Method:
1. In Mixing bowl add grated coconut, finely chopped onion and tomato, green chilly, meetha, mint chutney and salt. Mix it well.
2. Add hesarukalu, 1/4 cup congress kadlebeeja, 1/4 cup sev and coriander leaves and mix well.
3. Add lemon juice, salt according to your taste and mix well.
4. Transfer the mixture into serving plates.
5. Spread the remaining congress kadlebeeja and sev on the top.
6. Serve it immedately.

Onion Bajji

Ingredients:
1 cup Kadle hittu (Besan flour)
2 spoon Rice flour
1/2 cup water
2 medium size Onion
3-4 spoon Red chilly powder
1 spoon Baking soda
Salt
Oil for deep frying

Method:
1. Remove the skin of Onion. Make slices of Onion.
2. Heat 2-3 spoon of oil in frying pan.
3. In mixing bowl add kadle hittu and rice flour.
4. Add the heated oil to the mixing bowl.
5. Add baking soda and Red chilly powder.
6. Add Salt according to your taste.
7. Mix it well.
8. Add water little by little to make it soft batter.
9. Heat the remaining oil in frying pan.
10. Now dip the Onion slice in batter and put it in oil. 
11. Fry them till they become golden brown.

Special Kadle Thombittu

Ingredients:
2 cup Kadle (Hurikadle / Roasted gram / Putani)
100 gm Jaggery
50 ml water
Elachi powder
1/4 cup roasted split groundnut
3 spoon Roasted gram(Kadle)
1/4 cup grated kobari
1 spoon roasted Sesame( ellu)


Method:
1. Make powder of Kadle
2. Separate any lumps in powder using sieve. Transfer to mixing bowl.
3. Add Elachi powder, groundnut, kadle, kobari and ellu. Mix well.
4. Meanwhile heat jaggery in a pan by adding water. Jaggery starts melting.
5. Keep stiring for 6-7 mins in low flame. 
6. Now add the jaggery syrup to the mixing bowl and knead well using hand.
7. Take small portions of mixture and make round balls.

Instant Majjige Saru

Ingredients:
1 cup curd
5-6 spoon oil
7-8 Curry Leaves
1 small chopped onion
3-4 Green Chilly
1 teaspoon Mustard Seed
1/2 teaspoon Turmeric powder
1 spoon Besan (gram flour)
1/2 cup Water
Salt


Method:
1. Beat the curd using churner or whipper for 1 min.
2. Heat the oil in pan.
3. Crackle mustard seed.
4. Add Onion, curry leaves and Green chilly. Fry till onion become translucent.
5. Add beaten curd and water.
6. Add turmeric powder and salt.
7. Add besan and mix well.
8. Boil for 4-5 Mins.

Avarekalu halasinakayi sambar (Avarekalu & raw-jackfruit Sambar)

Ingredients:

Sambar:

1 cup Avarekalu

1 medium size chopped onion

2 cup roughly chopped unripened jackfruit

1 cup chopped Beans

1/2 cup chopped Carrot

1 small Tomato

Coriander

3 cup water

Salt

Tempering:

1 tea spoon mustard

1/4 cup oil

Curry leaves

Masala:

1/4 medium size Onion
1/4 cup of grated coconut

2 Spoon Sambar powder

2 Spoon Chilly powder

1 tea spoon Roasted gram(Kadle)
1 tea spoon Gasagase (Poppy seed)

Method:

Masala:
1. Add grated coconut, sambar powder, chilly powder, kadle, gasagase, 1/4 chopped onion and little water in to mixer. Make fine paste.

Tempering:
1. In a small pan, heat the oil.
2. Crackle the mustard seed. 
3. Then add curry leaves.

Sambar:

1. Add Avarekalu, chopped onion, beans, carrot, tomato and Water into cooker.

2. Cook for 10 min till 2 whistles come. 

3. Turn off the stove. Wait till the pressure is released.

4. Add chopped jackfruit to cooker. Cook for 10 min till jackfruit is cooked.
5. Add masala paste to cooked avarekalu and vegetables. Mix it well. Boil the sambar for 10 mins with stirring in between.

6. Add the tempering.

7. Add chopped coriander.