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Tuesday, November 11, 2008

Haalittu Payasa

1 cup White Rice (Sona Masuri preferred)
1 1/4 cup Jaggary / Bella
2 cups fresh/frozen Coconut or 2 cups fresh Coconut Milk
2-3 Cardamom / Elakki / Elachi
Salt to taste

Soak rice in water for about 2-3 hrs. Wash soaked rice 2-3 times and grind soaked rice, salt to smooth paste by adding sufficient amount of water water. The consistency of the batter should be like that of milk.

Put this batter in a thick bottomed vessel and keep stirring the mixture, making sure that it doesn't stick to the bottom of the vessel. Stir this mixture continuously over a medium flame until it becomes solid as shown in the picture below. Pour this dough to a plate.
Fill the Kharakaddi maker(The disc with many big round holes in it.) with this dough and press this to one plate as shown in the picture. (Press the dough when it is hot.) Let it cool for 30-40 mins.

Grind 2 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 2 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel. Add around 4 cups of water,  jaggary in a vessel and bring it to boil. Add pressed dough and cook it in medium flame by covering a lid for about 15 mins without stirring it. After 15 mins stir it slowly and cook it well.

Once it is cooked, add coconut milk and bring it to boil. Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving.

Southekayi Kaanakalyate Majjige Huli

30 - 40 Kaanakalyate / Curry Fruit
1 medium sized Yellow Cucumber / Bannada Southekayi
2 cups grated Coconut
3/4 - 1 cup Curd/Yogurt/Buttermilk
1/4 tsp Chiily powder
Pinch of Turmeric powder
2 Green Chillies
Salt to taste
1 tsp Mustard seeds
1 tsp Oil


Wash the curry fruits and cut each curry fruit into two halves as shown in the picture below.

Put around 4 cups of water in a vessel, add little amount of salt and tamarind water and bring it to boil.
Put this chopped curry fruit and bring them to boil and keep this in medium flame for about 3-4 mins Drain the water content and remove the seeds of curry fruit and keep it aside.

Peel the yellow cucumber, remove seeds, inner part and cut it into medium sized pieces as shown in the picture below.

Put chopped cucumber, salt, chilly powder, turmeric powder, water in a vessel and cook. Add curry fruit and boil, keep this in low/medium flame for about 2-3 mins. Switch off the flame and allow it to cool for about 5 mins. Add buttermilk to the same vessel and keep it aside for about 10-15mins. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)
Put grated coconut and green chillies in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add this ground coconut to the vessel containing cooked curry fruit & cucumber. Bring it to boil and mix well.
Put oil, mustard seeds in a pan and heat. Once it starts spluttering, add it to Majjige Huli. Mix well before serving. It goes well with rice.

Thimare Chutney

1/2 cup grated Coconut
1 bunch of Brahmi leaves / Thimare
Small grape sized Tamarind
Small piece of Ginger
1-2 Green Chillies
Salt to taste
1/2 Red Chilly
1/4 tsp Mustard seeds
3-4 Curry leaves
1 tsp Oil

Put grated coconut, green chillies, tamarind and ginger in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add brahmi leaves and grind them together for about 2 mins. Pour the ground mixture in a vessel, add enough salt and water(If required).

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with rice and dosas.