Molake Hurali kalu Bassaru (Sprouted Horse gram bassaru)

Ingredients:

Sambar:
1 cup Huralikalu (Horse gram)

1 medium size chopped onion

Curry leaves

Coriander leaves

1 tea spoon mustard

1/4 cup oil

6 cup water

Salt

Kalu(Palya):
1 Medium size chopped onion
1/4 cup grated coconut

Curry leaves

1 tea spoon mustard

1/4 cup oil
2-3 Green Chilly

Salt

Masala paste:

1 medium chopped Onion

5-6 Garlic clove

1/4 cup of grated coconut

2 Spoon Sambar powder

2 Spoon Red Chilly powder

1 small lemon size Tamarind

1 tea spoon Roasted gram(Kadle)
Water

Method:

Prepreparation:

1. Soak huralikalu in water for 10-12 hours.

2. Drain the excess water.

3. Tie in cotton cloth or keep in sprouting box.

4. Use after 1 day.

Masala paste:

1. Add grated coconut, sambar powder, chilly powder, kadle  in to mixer. 

2. Add little water and Make fine paste.

Sambar:

1. Add sprouted huralikalu and Water into cooker.

2. Cook for 5 min. 

3. Wait till the pressure of cooker is released.

4. Drain the water into separate vessel. It is called Kattu. It will be used in preparation of sambar(Bassaru). Keep the cooked vegetable and kalu in separate vessel, this is used in preparation of kalu(Palya).

5. Heat oil in pan. Crackle mustard seed. 

6. Add curry leaves and chopped onion. Fry till onion become transparent.

7. Add masala paste, kattu and mix it well. Boil the sambar for 10 mins.

8. Add salt according to your taste.

9. Add chopped coriander leaves.

Kalu (Palya): 

1. Heat oil in pan. Crackle mustard seed. 

2. Add curry leaves and chopped onion. Fry till onion become transparent.

3. Add the cooked vegetable and kalu.

4. Add grated coconut and salt. Mix it well.

5. Cook in low flame for 2 min.

Herekayi Bajji (Ridge gourd bajji)

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

Method:
1. Peel the skin of Ridge gourd. Make slices of ridge gourd.
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 potato slice in batter and put it in oil. 
11. Fry them till they become golden brown.

Ridge gourd Yennegayi (Herekayi yennegayi)

Ingredients:

Curry:
250 gm Ridge Gourd (Herekayi) 
1 Medium size Onion
2 Medium size Tomato
Ginger paste
Garlic Paste
Coriander Leaves
Curry Leaves
1/2 Cup Oil
1 spoon Mustard seed
1 cup water
Salt

Masala Powder:
200 gm Groudnut
2 spoon Red Chilly powder
1 teaspoon Turmeric powder
1 Spoon Yellu (Sesame Seed)
2 spoon Uchellu (Niger Seed)
1 Spoon Tamarind juice
Small piece Jaggery
1 spoon Garam Masala

Method:

Masala Powder:
1. Dry roast the Groundnut in low flame. Allow it to cool. 
2. Make powder of roasted Groudnut, Red Chilly powder, Turmeric powder, Yellu, Uchellu, Jaggery, Garam Masala and Tamarind juice.

Curry:
1. Peel the ridge gourd skin and cut into large pieces..
2. Heat the oil in Pan.
3. Crackle the Mustard seed.
4. Add ginger and garlic paste. Fry till it becomes golden brown.
5. Add chopped onion, ridge gourd and curry leaves. Cook for 3-4 min till onion become transparent.

7. Add chopped tomato. Fry till tomato become soft.

8. Add the masala powder and 1/2 cup water. Mix it well. 

10. Keep cooking for 10-15 min by stirring in pan, so that it will not stick to the base of pan.  Add Little by little water if required.

11. When masala start leaving the pan and oil starts separating. Turn off the stove.

12. Add chopped Coriander leaves.

Note:

1.Serve it with Jowar roti.

2. It can also make good combination with Akki roti and Chapathi.

Avarekalu Brinjal Sambar | Surti Papdi sambar | hyacinth beans - Brinjal sambar

Avarekalu sambar is tasty south Indian sambar.  Avarekalu sambar is also known as Surti Papdi sambar in hindi and  hyacinth beans brinjal sambar in English. This is best to try in Nov - Dec month as the seasonal dish. It is reach in protein. This makes a good combination with rice and ghee.

Ingredients:

Sambar:

1 cup Avarekalu

1 medium size chopped onion

1 cup chopped Brinjal

2 spoon Tamarind juice

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, brinjal, 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 masala paste and tamarind juice to cooked avarekalu and mix it well. Boil the sambar for 10 mins with stiring in between.

5. Add the tempering.

6. Add chopped coriander.

Dosa Batter

Ingredients:
3 cup Rice 
1 cup Urd dal
3/4 cup Flattened Rice (Avalakki)
1 spoon Methi seeds
2 spoon Kadle bele 
2 cup water

Method:
1. Wash urd dal and soak for 6-7 hours.
2. Wash rice, avalakki, methi seeds and kadle bele. Soak for 6-7 hour.
3. Drain the water of soaked urd dal. Add to grinder jar. Grind it finely by adding 1/4 cup Water. Pour to mixing bowl.
4. Grind the soaked rice, avalakki, methi seeds, kadle bele coursely by adding little water. Pour to mixing bowl.
5. Add 1 spoon of salt. Mix well. 
6. Keep it for 7-8 hours.
7. Dosa batter is ready. 


Note:
Dosa rice to be used for good taste.

Curry leaves chutnipudi (Karibevu Chutnipudi)

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

Method:
1. Dry roast curry leaves till it become brown and cryspy. Transfer to plate.
2. Dry roast Garlic till more brown spots appear on garlic. Transfer to plate.
3. Dry roast kobari for 1-2 min. Transfer to plate.
4. Allow the ingredients to cool.
5. Add curry leaves, garlic, tamarind into mixer jar. Make fine powder. Transfer to mixing bowl.
6. Add kobari, red chilly powder, turmeric powder and salt into mixer jar. Make coarse powder. Transfer to mixing bowl. 
7. Mix well in mixing bowl.
8. Curry leaves 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.

Idli Batter

Ingredients:
3 cup Rice
1 cup Urd dal
3/4 cup Flattened Rice (Avalakki)
2 cup water

Method:
1. Wash urd dal and soak for 6-7 hours.
2. Wash rice and flatenned rice and soak for 6-7 hour.
3. Drain the water of soaked urd dal. Add to grinder jar. Grind it finely by adding 1/4 cup Water. Pour to mixing bowl.
4. Grind the soaked rice and avalakki coursely by little water. Pour to mixing bowl.
5. Add 1 spoon of salt. Mix well. 
6. Keep it for 7-8 hours for good fermentation.
7. Idli batter is ready.