Saturday, October 3, 2015

Gongura Thondekayi Chutney

1 bunch of Sorrel leaves / Gongura soppu / Pandi soppu
1 cup of chopped Thindora / Thondekayi
6 - 8 Green Chillies
2 tsp Black Gram seeds (1 tsp for Masala + 1 tsp for Seasoning)
1 tsp Coriander seeds
1 tsp Mustard seeds
1 tsp Bengal Gram seeds / Channa dal
1 tsp Cumin seeds
1 tsp Fenugreek seeds
Salt to taste
Big pinch of Asafoetida powder
6 - 8 Curry leaves
6 tsp Oil

Clean the sorrel leaves, wash them and keep them aside. Cut the thindora into medium thin round pieces as shown in the picture below. Cut the green chillies into medium sized pieces.

Put 4 tsp oil in a heavy bottomed vessel/pan and heat. Add chopped green chillies, thindora and fry them in medium flame for about 4-5 mins. Add sorrel leaves,salt and fry them for about 2 mins. Cook them well by covering a lid for about 5 mins in low flame without adding any water.

Dry roast 1 tsp black gram seeds, coriander seeds, cumin seeds, fenugreek seeds in a medium/low flame until it gives nice aroma.

Put dry roasted ingredients in a mixer and make smooth powder. Add cooked vegetables and grind them coarsely as shown in the picture below. (Don't add any water.)

Put mustard seeds, bengal gram seeds, black gram seeds, 2 tsp oil in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and then add it to chutney. It goes well with dosas, rice and ghee.

Saturday, September 26, 2015

Uppu Neeru Sole Happala / Brined Raw Jackfruit Papad

3 ltr utensil full of Brined Raw Jackfruits / Uppu Neeru Sole
3 tsp Chilly powder
1.5 tsp Sesame seeds
Small grape sized Asafoetida
1/4 tsp Carom seeds / Ajwain seeds / Oma

Wash brined raw jackfruits in water 2-3 times. If it is too salty soak it in water for around 30 minutes and wash it 2-3 times.

Place them in a traditional steamer or pressure cooker. Add chilly powder, around 3 cups of water and steam cook for about 20-30 mins.

Grind the cooked jackfruit along with carom seeds, asafoetida into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.

Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.

Remove one plastic sheet, place the papad upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.

Sun dry the Happalas for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or other curries. The above mentioned ingredients will serve around 90 Happalas.
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