Tuesday, August 25, 2009

Kadale kaalu usli

1 cup Kadale KaaLu/Black Channa
3-4 Green Chillies
3-4 tbsp Grated Coconut
1/2 chopped Onion
1/2 tsp mustard seeds
pinch of hing/asafoetida
Curry leaves
Coriander Leaves
Lemon juice
little Oil

1. Soak black channa over night in water and pressure cook them till they are soft & drain water and keep aside.
2. Heat a little oil in a pan add mustard seeds, curry leaves and a pinch of hing.
3. After the mustard seeds splutter, add in chopped green chillies and onions. Once the onions begin to turn golden brown, add in the cooked Channa and salt as per taste cook for few minutes.
4. Garnish it with grated coconut, coriander leaves and sprinkle lemon juice mix well and serve.

Sorekayi (BottleGourd) Pachadi/Chutney

Bottle Gourd / Sorekayi - 1/2 medium size
1 - Small Onion
Curry Leaves
2-3 Green chillies
1-2 Red chillies
1 tsp - Urad dal
1/2tsp - Fenugreek seeds
1-2 tsp Groundnut/Peanuts
1tsp - Mustard
Pinch of hing
small lemon size Tamarind
Salt to taste
Chopped coriander leaves

1. Peel and cut Bottle Gourd in to small pieces.
2. Cut onion in to pieces.
3. In a pan heat oil, add hing, curry leaves, mustard, fenugreek, urad dal, groundnuts and red chillies fry till golden brown and add chopped bottlegrourd, onion, green chillies, fry and close the lid for few seconds.
4. put everything in blender, add salt, tamarind and grind it for few seconds, now u can taste and adjust spice & salt again.
5. Mix well and garnish with chopped coriander leaves. (Once again at the end u can do tempering by mustard & hing optional)
6. Very tasty chutney, easy to make & ready to eat with rice and chapatis.