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Sunday, October 25, 2009

Uddina Masala Vade


2 cups Black Gram seeds / Uddina bele

10-12 Green Chillies

3/4 inch sized Ginger

15-20 Curry leaves

Salt to taste



Soak black gram seeds in water for about 3-4 hrs. Grind green chillies, ginger, curry leaves, little amount of soaked black gram seeds into smooth paste without adding water. Grind remaining soaked black gram seeds coarsely without adding water. Add salt and mix them well.
Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put patted vadas in oil and deep fry until they turn golden in color.
Serve hot along with tea or coffee. (It can be preserved for about 15 days by making the vadas thin and crisp)

Avalakki Tari Uppittu

1 cup thick Beaten Rice / Dappa Avalakki / thick Poha
1/2 small Onion
1 Green Chilly
3 - 4 strands of Coriander leaves
1/2 small Carrot
2 - 2.5 tsp Sambar powder / Rasam powder
Large grape sized Tamarind
Small lemon sized Jaggary
Pinch of Turmeric powder
Salt to taste
2 - 3 tsp grated Coconut
4 - 5 Curry leaves
1 tsp Mustard seeds
1 tsp Black Gram seeds
1 tsp Bengal Gram seeds / Chana dal / Kadle bele
1 - 2 tsp Peanuts / Ground Nuts
2 tsp Oil


Put beaten rice in a mixer and crush them for few seconds as shown in the picture below.

Take 2 cups of water in a bowl. add tamarind and squeeze it properly. Add jaggary, sambar powder, turmeric powder, salt and mix them well.

Add crushed beaten rice, mix them well and keep it aside.

Grate the carrot and chop the onion, green chillies, coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, black gram seeds, bengal gram seeds, peanuts, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies and onion. Fry them for around 4-5 minutes in medium flame, until onion turns golden in color. Add grated carrot and fry them for about 1 min.

Add soaked beaten rice and mix them well. Keep the Uppittu in low flame for about 3-4 minutes by covering a lid.

Garnish with chopped coriander leaves, grated coconut, mix them well and keep the Uppittu in low flame for about 2-3 mins. Serve hot.

Ridge Gourd Curry


1.5 medium sized Ridge Gourds / Heerekayi

1/2 small Onion

1-2 Green Chillies

3-4 cups Milk

Pinch of Turmeric powder

1/2 tsp Coriander powder

Salt to taste

2-3 strands of Coriander leaves

1 Red Chilly

1/2 tsp Mustard seeds

1/4 tsp Cumin seed

1/2 tsp Black gram seeds

1/2 tsp Bengal gram seeds / Chana dal

3-4 Curry leaves

1-2 tsp Oil


Peel the ridge gourds and chop them into medium sized pieces. Chop the onion into small pieces. Cut the green chillies into two halves.

Put oil in a pan and heat. Add mustard seeds, black gram seeds, cumin seeds, bengal gram seeds and red chillies and fry. Once they start spluttering, add curry leaves, green chillies, chopped onion and fry them in medium flame until onion turns light golden in color. Add turmeric powder, coriander powder and fry them for about 1 min.

Add chopped ridge gourd and milk. Mix them well and bring them to boil.

Cook this mixture in a low/medium flame for about 20-30 mins by covering a lid. Keep stirring the mixture once in 2-3 mins.

Switch off the flame, garnish with chopped coriander leaves. It goes well with Chapathi. I have tried this recipe from Vahrehvah. Thanks Sanjay.