Masappu

Ingredients :

1.2 or more varieties of leafy vegetables( one cup each)/can be made with one type as well.

2.3 table spoon tamarind paste

3.Salt to taste

4.4-6 green chilies

5.2-3 garlic cloves

6.One onion

7.One cup toor dal.

Seasoning-2 table spoon oil,mustard seeds and asafoetida.


Preparation.

1.Boil toor dal and keep aside.

2.Boil leafy vegetables with onion,garlic,green chili and tamarind paste.Grind them after cooling. to fine paste by adding half of boiled toor dal .

3.Bring the paste to a pan and heat it again by adding remaining toor dal.

4.Add salt as per taste and season with oil,mustard seeds and asafoetida.

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Majjige HuLi ( Veggies in yogurt sauce )

Ingredients for 2 :

1.1 small cup chana dal(Chickpeas lentils )
2.1 table spoon cumin/jeera
3.1 tea spoon fenugreek seeds(methi)
4.1 small cup grated coconut.
5.2-3 Green chilies.
6.1 cup Coriander leaves
7.Salt
8.200 gm of Winter Melon/Ash Guard
9.2 cups of yogurt.
10.2 table spoon oil,mustard seeds and asafoetida for tempering.
11.i tea spoon turmeric powder.

Preparation:
1.Chop Winter Melon into thick cubes and boil seperately.
2.Soak chana dal for 2 hrs.
3.Grind chana dal,grated coconut,fenugreek seeds,green chilies,turmeric powder ,cumin and coriander leaves into fine paste.
4.Add the paste to boiled vegetables and heat it in medium flame for 5-10 min.
5.Temper by adding oil, mustard seeds and asafoetida.
6.Lastly add salt as per the quantity and taste required.
7.Mix yogurt after bringing the pan down.

Note.Even Cucumber can be used instead of Ash guard.

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Padval kai/snake guard coot

For 2 people :

Ingredients :
1.One cup toor dal.(togari bele)
2.Half cup grated coconut.
3.1 table spoon chana dal.(kadale beele)
4.2 Table spoon udad dal(Uddina bele)
5.3-4 Red chilli
6.One table spoon pepper
7.One table spoon jeera
8.Curry leaves, mustard seeds and oil for tadka/seasoning
9.Salt for taste.
10. 3 cups chopped Padval kai(medium size)
11.3 table spoons of groundnuts
12.3 table spoons coriander seeds
13.Jaggery for taste(about 2 table spoon)
14.Tamarind paste 2 spoons.
15.Asafoetida (ing)

Procedure:

1.Boil chopped padval kai in a separate vessel and soak the water and keep aside.Boil toor dal along with groundnuts or pressure cook it .

2.Dry roast udad dal,chana dal,red chillies, pepper ,jeera ,coriander seeds and grind .Make paste with coconut.

3.In a pan,heat oil and make tadka by adding mustard seeds ,little jeera , asafoetida and curry leaves.

4.To this add, boiled toor dal and add the grinded paste.Now add the vegetable ,jaggery and tamarind paste.

5.Add salt and water accordingly.

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