mavinakayi huli / Mango sambhar

Ingredients:

Mango -  1 medium (chopped length wise)
Tamarind pulp - 1/4 cup (Optional)
Salt - as required
Oil / Ghee - 4 tsp
kanda byalu / lentils - 1 1/2 cup
Chopped coriander leaves - 1/4 cup
Turmeric - 1/4 tbsp
Sambhar powder - 2 tbsp (as per taste)
Chillies -  as required (Optional)
Sugar / Jaggery - 1/4 tsp (Optional)
Mustard - 1/4 tbsp
Cumin - 1/4 tbsp
Urad dal - 1/4 tbsp
Chana dal - 1/4 tbsp
Curry leaves - 6
Hing - 1/4 tbsp
Coconut - 1/4 cup


Method:

1) In a cooker,  add lentils with turmeric. Cook well and keep it aside.
2) Grind coconut, chillies, sambhar powder in to fine paste.
3) Take a pan, add oil / Ghee. Add mustard, jeera, chana dal, urad dal, hing, and curry leaves. Once it splutters, add cooked dal, bhendi, tamarind pulp and grinded paste one by one. Mix well.
4) Add salt , jaggery and boil the mixture for around 5-6 mins.
5) Now add chopped mango pieces and boil until the skin turns into light green and the pulp is well cooked. It may take around 4 more mins to get the consistency.
6) Top it with coriander leaves and serve.

Note:

1) Do not over cook the mango as it would disintegrate.
2) Thotapuri mavinakayi (Parrot nose mango) would be the best for the recipe.
3) Mango can also be replaced with drumstick.

Hunase chigali

Ingredients: 

Tamarind - 1 cup
Jaggery - 1/4 cup
Garlic - 2 pods (Optional)
Red chilly powder - 2tsp
Jeera powder = 1tsp
Salt - to taste

Method:

1) In a traditional stone mortar grind all the ingredients together to form a single mass
2) Divide into small balls and press on a lollipop stick or the back of a steel spoon.
3) lick and enjoy to your content. :-)

Ladies finger / Bhendi sambhar

Ingredients:

Ladies finger / Bhendi -  2 cups (chopped 1 inch pieces)
Tamarind pulp - 1/4 cup
Salt - as required
Oil / Ghee - 4 tsp
kanda byalu / lentils - 1 1/2 cup
Chopped coriander leaves - 1/4 cup
Turmeric - 1/4 tbsp
Sambhar powder - 2 tbsp (as per taste)
Chillies -  as required
Sugar / Jaggery - 1/4 tsp (Optional)
Mustard - 1/4 tbsp
Cumin - 1/4 tbsp
Urad dal - 1/4 tbsp
Chana dal - 1/4 tbsp
Curry leaves - 6
Hing - 1/4 tbsp
Coconut - 1/4 cup


Method:

1) In a pan, add 2 tbsp of oil / Ghee and then add chopped bhendi and fry until its fried well or the stickiness of the bhendi is gone.
2) Now in a cooker, add lentils and fried bhendi with turmeric and cook well and keep it aside.
3) Grind coconut, chillies, sambhar powder in to fine paste.
4) Take a pan, add remaining oil / Ghee. Add mustard, jeera, chana dal, urad dal, hing, and curry leaves. Once it splutters, add cooked dal, bhendi, tamarind pulp and grinded paste one by one. Mix well.
5) Add salt , jaggery and boil the mixture for around 5-6 mins.
6) Top it with coriander leaves and serve.

Note:

1) Fried Bhendi can also be added when dal , grinded paste, tamarind pulp is cooking along with the seasoning and boil it until the bhendi becomes soft and absorbs the masala.
2) Bhendi can be replaced with any other vegetables.