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Saturday, September 11, 2010

Tellavu (Neeru Dose) Payasa

4 Neeru Dosas / Tellavu
1 - 1.5 cups Jaggary / Bella
2 cups fresh/frozen Coconut or 2 cups Coconut Milk
2 - 3 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)

Prepare Neeru Dosas as mentioned in Neeru Dosa recipe.

Cut the Neeru Dosas into medium sized pieces as shown in the picture below.

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 jaggary and bring them to boil.

Add Neeru Dosa pieces, pinch of salt(optional) and cook them in medium flame by covering a lid for about 5 mins without stirring it.

Add the coconut milk, stir the Payasa slowly and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins. Mix well before serving.

Serve hot.

Hesaru Kaalu Khara Bendi / Green Gram With Spicy Coconut Gravy

2 cups soaked Green Grams seeds / Hesaru Kaalu
3/4 cup grated Coconut
5 - 6 Red Chillies
1/2 tsp Coriander seeds
1/4 tsp Cumin seeds
Small grape sized Tamarind
Small grape sized Jaggary
5 - 6 Garlic pods (1-2 for Masala , 3-4 for Seasoning)
1 medium sized Onion
1 tsp Mustard seeds
4 - 5 Curry leaves
Salt to taste
2 tsp Oil

Soak greengram seeds in water for about 8-10 hrs. Wash the soaked green gram seeds for about 2-3 times and keep them aside.Chop the onion into medium sized thin pieces as shown in the picture below.

Put the soaked green gram seeds, chopped onion in a pressure cooker container. Add salt, jaggary, sufficient amount of water and cook. (2 whistles)

Put grated coconut, red chillies, coriander seeds, cumin seeds, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add 1-2 garlic pods and grind them together for about 2 mins.

Add the ground masala and cooked green gram seeds in a vessel. Add required amount of water, salt and bring them to boil. Keep the curry in medium flame for about 3-4 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves and keep this in low flame for about 10-20 seconds. Add the seasoning to Curry. Mix well before serving. It goes well with Rice/Rottis/Chapathis.