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Monday, September 21, 2009

Thengolu / Thengolalu Type 1

1/2 cup Black Gram seeds / Uddina bele / Urad dal
3 cups Rice flour
1/4 tsp Asafetida powder
1/2 tsp Cumin seeds / Jeera
1/2 tsp Chilly powder
2-3 tsp Butter/ Benne
Salt to taste

Soak black gram seeds in water for about 3-4 hrs. Wash it properly and grind it to smooth paste by adding sufficient amount of water.
Put rice flour, chilly powder, asafetida powder, salt in a vessel. Add melted butter and mix them well. Add ground black gram seeds batter and mix them well by adding sufficient amount of water. (Don't make the dough too thin.) Kneed the dough properly and keep it aside for about 15-20 mins by covering a lid.

For making thengolu use chakkuli maker machine with disc having 3 round big holes as shown in the picture below.

Fill the Chakkuli maker with the prepared dough and press into round shape in a plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Put pressed thengolus in oil and deep fry until they turn golden in color.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Curry Leaf Rice


2 cups cooked White Rice

25-30 Curry leaves

2 green Chillies

3 tsp grated Coconut

Large grape sized Tamarind

Salt to taste

Pinch of Turmeric powder

1/2 tsp Red Chilly flakes(Crushed Red Chillies)

1/2 tsp Black Gram seeds

1/2 tsp Mustard seeds

2 tsp Butter


Cook rice and keep it aside.
Put curry leaves, green chillies, coconut and tamarind in a blender. Grind them to smooth paste.

Put butter in a thick bottomed vessel/pan and heat it. Add red chilly flakes, mustard seeds, black gram seeds. Once it starts spluttering, add ground curry leaves masala and salt. Fry them for about 4-5 mins in medium flame until all the water content gets evaporated.

Add cooked rice and mix well. Keep the curry leaf rice in low flame for about 1-2 mins. Serve hot along with any fried items or raitha. I tried this recipe from vahrehvah. Thanks Sanjay for this recipe.

Cabbage Fry


1/4 medium sized Cabbage

2 tsp grated Coconut

1/2 tsp Chilly powder / Rasam powder

Salt to taste

1/2 tsp Mustard Seeds

5-6 Curry leaves

3-4 tsp Oil


Chop cabbage into small pieces as shown in the picture below.
Put mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves, finely chopped cabbage, salt and fry them for about 4-5 mins in medium flame. Cover the lid and fry the cabbage by stirring in between for about 10-15 mins in low/medium flame.
Once they are almost fried remove the lid, add rasam powder/chilly powder and fry them for about 5 mins. Add grated coconut and fry them for about 3-4 mins. Serve hot along with Rice or Chapathis.