Avalakki Puliogare

Ingredients:

Attakalu / Poha / flattenned rice - 1 cup
Puliogare paste - 1 cup
Oil - 2 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing / Asafoetida - 1/4 tbsp
Curry leaves - 6
Green chillies - 4
Onion - 1/2 cup chopped
Coriander leaves - 1/4 cup

Method:

1) Wash attakalu properly, and soak it for around 30 mins or until soft.
2) In a pan, add oil, mustard, chana dal, urad dal, hing, curry leaves, green chillies, onion.
3) Mix well and fry until onions turn golden brown.
4) Now add Puliogare paste and mix well.
5) Now add the soaked attakulu. Mix and heat around 2 mins. Garnish it with coriander leaves.

Tasty Avalakki Puliogare is ready to be served.

Note:

1) Onion can be avoided.

Batani fry

Ingredients:

Fresh Batani / Peas - 1 cup (Chopped)
Coconut - 1/4 cup
Salt - As required
Red chilly powder - 1/4 tbsp
Coriander powder - 1/4 tbsp
Cumin powder - 1/4 tbsp
Turmeric Powder - 1/4 tbsp
Garlic cloves - 2
Coconut Oil - 2 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - few

Method:

1) Wash and cut vegetable.
2) In a pan, add oil, mustard, jeera, chana dal, Urad dal, hinga and curry leaves.
3) Add Peas to the pan and fry until it is 3/4 roasted.
4) Now add crushed garlic to the pan and fry vegetable until completely done.
5) Add all the powders and coconut and mix well.

Peas Fry is ready to be served with Rasam, Rice and Andhra Poppu.


Note:

1) Lemon juice can also be added.
2) Onion can be added too.
3) Spices can be adjusted according to taste. I prefer to just add to coat the vegetable.
4) Vegetable can also be soft. I prefer to be chrisp.
5) Coriander leaves can also be added.
6) Dry coconut powder is preferable.

Gorikayi Fry

Ingredients:

Gorikayi- 1 cup (Chopped)
Coconut - 1/4 cup
Salt - As required
Red chilly powder - 1/4 tbsp
Coriander powder - 1/4 tbsp
Cumin powder - 1/4 tbsp
Turmeric Powder - 1/4 tbsp
Garlic cloves - 2
Coconut Oil - 2 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - few

Method:

1) Wash and cut vegetable.
2) In a pan, add oil, mustard, jeera, chana dal, Urad dal, hinga and curry leaves.
3) Add Gorikayi to the pan and fry until it is 3/4 roasted.
4) Now add crushed garlic to the pan and fry vegetable until completely done.
5) Add all the powders and coconut and mix well.

Gorikayi Fry is ready to be served with Rasam, Rice and Andhra Poppu.


Note:

1) Lemon juice can also be added.
2) Onion can be added too.
3) Spices can be adjusted according to taste. I prefer to just add to coat the vegetable.
4) Vegetable can also be soft. I prefer to be chrisp.
5) Coriander leaves can also be added.
6) Dry coconut powder is preferable.

Nuchchina Unde

Ingredients:

Toor dal - 1 cup
Grated coconut - 1/4 cup 
Coconut pieces - 2 Tbsp
Green chillies - 4 to 6
Salt - As required
Ginger chopped - 1 inch
Curry leaves - 2 twig
Cilantro / Coriander leaves- 1/4 cup (Finely chopped)
Onion - 1 medium (Optional)
Dill / methi leaves - 1/4 cup (Finely chopped)

Method:

1) Wash and soak the toor dal in 3 cups of water for an hour.
2) Drain the water and coarsely grind the dal along with chilies, ginger and salt. Make sure not to add any water when grinding.
3) Add the onion, dill leaves, mint, cilantro to the grinded mixture and mix well.
4) Grease the Idly plates or any plate which you would use to steam. 
5) Take 2 to 3 TBSP of the mixture, make it like a oval shape ball and arrange it on the plate.
6) Place the plates in a cooker with out whistle or idly cooker and steam cook for 12 to 13 minutes on medium high heat 
7) Turn off flame and allow it to cool a bit.

Nuchchina unde is ready to be served hot with coconut chutney or with ghee.


Note:

1) Ginger - can be grated, chopped finely or added to grind it.
2) Add this unde to majjige huli. For recipe follow link 

Nuchchina Unde majjige huli

Ingredients:

Sour Buttermilk / Beaten Curd - 1 cup or slightly more
Salt  - As required
Bengal Gram / channa dal - 3 teaspoons 
Grated coconut - 1/2 cup
Green chillies - 4-6 
Coriander Seeds / Dhania - 2 tsp
Cumin Seeds / jeera - 1/2 tsp
Ginger -1 inch piece
Turmeric / haldi - 1/2 tsp
Asafoetida / Hing - 1/2 tbsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Broken Red Chilly - 1
Curry leaves - few
Nuchchina unde - Steamed 

Method :

1) Soak channa dal in little water for 20 minutes or until soft.
2) Grind the soaked bengal gram, coconut, green chillies, coriander seeds, jeera, ginger turmeric, hing to a very very smooth paste adding little water.
3) Add masala paste , salt in a vessel. Boil for 2 mins.
4) Now add buttermilk and mix such that  the masala and buttermilk blends well.Add some water to get the desired consistency. Let the mixture to come to a boil. You will see that as it boils, the gravy thickens.Stir for 1-2 mins and switch off. 
5) Heat oil in a small pan . Temper with mustard seeds ,hing & curry leaves.When the mustard crackles,pour the tempering over the curry.
6) Add the Nuchchina Unde before serving.

Nuchchina Unde majjige huli is ready to serve.

Enjoy it with steamed rice along with some sun dried chillies / spicy pappad / spicy chutney .

Note:

1) Instead of soaking chana dal and grinding, you can use few tsps of besan too. Add it by dissolving in curd / buttermilk such that no lumps are formed.
2) The amount of chana dal changes the consistency of the final product .The more the chana dal thicker the gravy.
3) Majjige huli tastes best when the yogurt is sour, so do not use fresh curds in this recipe.
4) Don't over boil this curry.It will curdle the curry and loose its creamy texture.If you are reheating also ,do it mildly.
5) Don't forget to grind the masala to a very very smooth paste. This helps in blending well.
6) Coriander and jeera can be replaced with sambhar powder too.
7) Nuchchina Unde can also be added and served later, taste doesn't change.
8) Make sure to adjust salt and spice level as per your taste and make sure to balance as both Nuchchina Unde and majjige has masala's in them.
9)  To make Nucchina unde follow the link 

Drumstick leaves Palya

Ingredients:

Drumstick Leaves - 2 cups (Finely chopped)
Cooked dal - 1/2 cup
Salt - As Required
Red Chilly - 1
Oil / Ghee - 1 tbsp
Garlic pods - 2
Sambhar powder - 1/4 tbsp (Optional)

Method:

1) In a pan add oil, add crushed garlic and Red chilly and fry until its completely done.
2) Now, add Chopped Dill leaves and fry until its done. Add salt  and mix well.

Note:

1) Red chilly can be replaced with Green chilly too.
2) Garlic can be avoided too.

Green Tomato chutney / Kayi Tomato Chutney

Ingredients:

Green Tomato - 4
Green chilies - 6
Urad dal - 1 tbsp
Chana dal - 2 tbsp
Curry leaves - few
Ginger - 1 inch
Garlic - (Optional)
Salt - As required

Method:

1) Chop tomato finely and Fry everything until soft
2) Once it cools down, grind it into fine paste.

Note:

1) Onion can also be added.
2) Curry powder can be added for extra flavor.