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Saturday, November 26, 2016

Nelli Sattu (Dried Gooseberry)

Ingredients:
2 Kg medium sized Gooseberry / Nellikayi(Preferred: Wild Gooseberry)

Recipe:
Wash the gooseberries, wipe them using a clean cotton cloth.

Keep them under sunlight for about 8-10 days.

Mash them using any hard material like stone. Remove the seeds from gooseberry and store them in an airtight container. This can be used for preparing Tambli, Rasam and its good for digestion.

Saturday, November 19, 2016

Mulangi Soppu Palya / Radish Leaves Subji

Ingredients:
1 bunch of Radish Leaves/ Mulangi Soppu
3 medium sized Onion
3 - 4 Green Chilies
Salt to taste
Pinch of Turmeric powder
1/4 tsp Tamarind powder
Large grape sized Jaggary
2 tsp grated Dried Coconut / Kopra
3 tsp Dalia Split
2 - 3 tsp grated Coconut
4 - 5 Curry leaves
1/2 tsp Mustard seeds
1/2 tsp Black Gram seeds
1/2 tsp Cumin seeds (1/4 tsp for Seasoning  + 1/4 tsp for Masala)
Big pinch of Asafeotida 
3 - 4 tsp Oil

Recipe:

Chop radish leaves, green chilies into small pieces as shown in the picture below. Chop the onion into thin medium long pieces as shown in the picture below.

Put dalia split, grated dry coconut, 1/4 tsp cumin seeds, pinch of asafeotida in a mixer and crush them as shown in the picture below.

Put mustard seeds, black gram seeds, 1/4 tsp cumin seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add big pinch of asafeotida, curry leaves, green chilies chopped onion, salt and fry them in low/medium flame for about 4-5 minutes.

Add chopped radish leaves, turmeric powder, tamarind powder, jaggery, salt and cook them well by covering the lid on low flame.


Once its cooked, add dalia split masala, grated coconut and mix them well.

Keep the palya in low flame for about 2-3 minutes. It goes well with Rice / Chapathis.