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Saturday, May 27, 2017

Nugge Hu(Drumstick Flower) Tambli

Ingredients:
1 cup Drumstick flower / Nugge Hu
1 cup grated Coconut
2 cups Buttermilk
5 Black Pepper
1 Green Chilly
1/2 tsp Cumin seeds (1/4 for Frying + 1/4 for Seasoning)
10 - 12 Fenugreek seeds
1/2 tsp Mustard seeds
2 broken Red Chillies
1 strand of Curry leaves
Salt to taste
3 tsp Ghee

Recipe:

Put 2 tsp ghee in a thick bottomed vessel and heat. Add cumin seeds, black peppers, green chilly and fry them for few seconds. Add drumstick flowers and fry them for about 8-10 mins in medium/low flame.

Grind grated coconut, fried drumstick flowers into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt, water(if required) to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, fenugreek seeds, broken red chillies and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. Mix well before serving. It goes well with Rice.

Saturday, May 20, 2017

Salted Dry Ginger / Uppu Shunti

Ingredients:
2 cups chopped Ginger / Shunti
Salt to taste
1.5 cups Water

Recipe:
Wash the ginger and wipe them in a clean cotton cloth.

Chop them into medium thin pieces as shown in the picture below.

In a vessel add 1.5 cups water, salt to taste and bring them to boil. Add ginger pieces and keep this in low flame for about 2-3 mins.

Drain the water and keep it aside.

Dry them in a food drier or under sunlight(around 6-8 days). Store this in an airtight container.