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Monday, November 16, 2009

Mullu Southe Payasa / Cucumber Payasa

2 - 3 cups chopped Cucumber / Mullu Southe (Preferred: Tender)
3/4 - 1 tsp Rice flour / Ground Rice Batter
1.5 - 2 cups Jaggery / Bella
2.5 - 3 cups Coconut Milk
2 Cardamoms / Elakki / Elachi
Pinch of Salt


Peel the cucumber, remove the inner part, seeds and chop them into medium sized pieces as shown in the picture below.

Grind 2.5 - 3 cups of fresh grated coconut into smooth paste by adding little amount of water. Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 1.5 cups of water to the squeezed coconut, mix well and squeeze it again. Cook the chopped cucumber in a vessel by adding around 1 cup of thin coconut milk. Once its cooked, add jaggary, pinch of salt and bring them to boil. Keep this in low/medium flame for about 3-5 mins.

Take around 1/4 cup of thin coconut milk in a bowl, add rice flour / batter and mix them well. Add this to the vessel containing cooked cucumber and bring them to boil. Add thick coconut milk and bring them to boil.
Add mashed cardamom seeds and keep the payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve 3-4 cups of Payasa.

Sabudana Rotti / Sabbakki Rotti


1/2 cup Sago/ Sabudana / Sabbakki

1/2 cup Rice flour

1 large Potato

4-5 Green Chillies

12-15 Coriander leaves

3-4 tsp Shenga Pudi / Roasted peanut powder

Salt to taste


Banana leaves / Aluminium foil / Wax paper


Soak sago in water for about 3-4 hrs. Drain the water and keep it aside.

Cook potato in a pressure cooker by adding sufficient amount of water(3 whistles). Once the pressure goes off, remove the outer cover and grate it as shown in the picture below. Chop green chillies, coriander leaves into small pieces as shown in the picture below.

Put all the chopped ingredients, rice flour, soaked sago, grated potato, salt in a vessel and mix them well by adding sufficient amount of water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and pat it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and put 1 tsp ghee/oil over the rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 5 Rottis.

Onion Tomato Rasam


1 large Tomato

1/2 medium Onion

3-4 Green Chillies

4-5 strands of Coriander leaves

10-12 Curry leaves

Grape sized Tamarind

1 tsp Sugar / Small piece of Jaggary

Salt to taste

Big pinch of Asafetida powder / Hingu

Pinch of Turmeric powder

1-1.5 cups cooked Yellow Lentils/Toor dal /Togaribele

1 tsp Mustard seeds

2 tsp Oil


Chop onion, tomato into small long thin pieces as shown in the picture below. Cut green chillies vertically into two long halves as shown in the picture below.

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.

Put mustard seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, green chillies, asafetida powder, chopped onion and turmeric powder. Fry them for about 3-4 mins in medium flame until onion becomes light golden in color.

Add chopped tomato and fry them for about 1 min.Add tamarind water, salt, jaggary/sugar, sufficient amount of water and mix them well.Cook them well by covering a lid for about 20-30 mins. Add cooked yellow lentils and bring them to boil. Add salt, tamarind water and water if required.(Cook the yellow lentils in a pressure cooker (3-4 whistles)by adding sufficient amount of water. The cooked yellow lentils can preserved in refrigerator for about 8-10 days.)Keep the rasam in medium/low flame for about 4-5 mins.

Add chopped coriander leaves, mix them well and cover the lid. Mix well before serving. It goes well with Rice.