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Saturday, April 17, 2010

Amrutha Phala

1.5 fresh thick Coconut Milk / Kayi Halu
1.5 cups Milk
1 1/4 - 1 1/2 cups Sugar
2 - 3 Cardamoms / Elachi / Elakki

Grind 1.5-2 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.

Put milk and coconut milk in a thick bottomed vessel and bring them to a boil.

Add sugar, keep the amrutha phala in medium flame and stir this mixture once in 2-3 mins until it becomes thick. Add cardamom powder and stir the amrutha phala continuously in medium flame until it leaves from the bottom.

Apply little ghee on the plate, pour this amrutha phala and spread it using one flat spoon as shown in the picture below.

Cut it into square pieces immediately as shown in the picture below.

Keep it aside for about 30-40 mins and then separate each pieces as shown in the picture below. Store them in an airtight container.

Southekayi Thirulina Chutney / Kondaata

10-15 Inner part of Tender Cucumber / Ele Southekayi Thirulu
1/2 cup grated Coconut
2-3 Green Chillies
Small grape sized Tamarind
Salt to taste
1/2 tsp Mustard Seeds
3-4 Curry leaves
1 tsp Oil

Grind grated coconut, green chillies, tamarind into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add inner part of cucumber and grind them together for about 1-2 mins. Add this ground coconut to a vessel. Add salt, required amount of water and bring it to a boil.
Put mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and then add it to chutney. It goes well with dosas.