Saturday, March 17, 2018

Unde(Chendu) Huli Rasam (Soup)

1/4 medium sized Unde(Chendu) Huli
Lemon sized Jaggary
2 - 3 Green Chillies
Pinch of Turmeric powder
Salt to taste
1-2 Garlic Cloves
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 tsp Oil


Chop the unde huli into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put chopped unde huli, cut green chillies, salt, jaggary, turmeric powder and around 5 cups of water and bring it to boil.

Keep the rasam in medium flame for about 3-4 mins. 

Put mashed garlic, oil in a pan and heat. Fry them in medium flame until it turns light golden in colour. Add mustard seeds and cumin seeds. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and then add it to Rasam. Mix well before serving.

It goes well with Rice. It can also be served as soup.

Saturday, March 10, 2018

Unde(Chendu) Huli Hudi(Powder)

5 medium sized Unde(Chendu) Huli

Clean and wipe the unde huli using a clean cotton cloth.

Remove the inner part of Unde huli and cut them into medium sized thin pieces as shown in the picture below.

Sun dry the pieces for about 8-10 days. Remove the seeds as shown in the picture below.

Put this in a mixer and grind it to smooth powder as shown in the picture below. Store them in an airtight container. This can be used as a tamarind powder while making any curries/chutneys. This powder enhances the taste of some of the curries like Brinjal/Eggplant Playa.