Thappalam [ Andhra Dish (like kuzambu) ]

Ingredients :

• Cut vegetables mix together* - 1 cup
• Green chilli - 2 [ slit ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Asafoetida - 1/4 tsp
• Daniya powder - 1 tsp
• Tamarind paste - 3/4 tsp
• Jaggery - 1 tsp
• Rice flour - 2 tsp [ disolved in water ]

*Brinjal, Red pumpkin, white pumpkin, raw mango, bitter goard, raw banana, yam (Senai)


For seasoning :

• Seasame oil - 2 tblsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - little

Method :

First cut all the vegetables in same size. Then take one kadai, add enough water and  put the vegetables in that, adding salt, turmeric, red chilli, coriander powder, asafoetida, tamarind paste and jaggery. Allow to boil till the vegetables becomes soft. Then add the rice flour water to that. Allow to boil for 5 minutes more. Finely add seasoning in seasame oil and add to the thappalam [ kuzhambu ]. This goes well with rice. Generally in Andhra they will prepare this for ladies after delivery. Add ghee to the rice and have this kuzhambu and roasted curry with rice. I made yam roasted curry with this.

Vazakkai Pal Curry

Ingredients :

• Raw banana [ vazakkai ] - 3 [ peel and sliced ]
• Coconut milk - 1 cup
• Green chilli - 3 to 4
• Ginger - 1/2 inch piece
• Salt - As required
• Turmeric powder - 1/2 tsp
• Sambhar powder - 1 1/2 tsp
• Sambhar onion - 6 to7 [ chopped ]
• Curry leaves - little

For seasoning :

• Coconut oil - 1 tsp
• Mustard seeds - 1 tsp
• Dry red chilli - 1 [ broken ]

Method :

First take one deep bottom kadai. Add the sliced raw banana along with enough water, adding salt and turmeric. When the vegetable becomes soft, add coconut milk and sambhar powder. Allow to boil for 5 more minutes. Meantime keep one small kadai on the gas & add coconut oil. When the oil becomes hot, add the seasoning. When the mustard seeds pop, add red chilli, chopped onion and ginger. Fry till the onion changes into golden brown in colour. Then add this to subji and mix well. Keep for 3 minutes more and garnish with curry leaves. Remove from the gas. This subji goes well with roti and hot rice.

Azuga mangai Pachadi [ arachu kalakki. ] Side dish - gravy

Ingredients :

• Mavadu - 3 to 4
• Unsour curd - 1/2 cup [ beaten ]
• Fresh grated coconut - 1 cup
• Green chillies - 2 to 3
• Salt - If required [ This is because, already salt is there in mavadu, so check and add if required ]

For seasoning :

• Oil - 1tsp
• Mustard seeds - 1/2 tso
• Dry red chilli - 1 [ broken ]

Method :

Grind coconut, mavadu, green chillies, in a mixer and mix well with beaten curd. Then add the seasoning. Serve with milakoottal. You can also mix with hot rice and eat. Its very tasty.

Cabbage Mila Kootal

Ingredients :

• Fresh cabbage - 1/2 kg  [ chopped ]* 
• Moong dal - 1 cup
• Salt - As required
• Turmeric powder - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Fresh grated coconut -  1/2 coconut
• Dry red chilli - 1 [ broken ]

* You can add carrot and fresh peas also along with cabbage.

For seasoning :

• Mustard seeds - 1 tsp
• Dry red chilli - 1 [ broken ]
• Coconut oil - 2 tsp
• Fresh curry leaves - little

Grind toghter :

Coconut, cumin seeds, dry red chilli to gether in mixie to a smooth paste

Method :

Pressure cook moong dal and cabbage together adding salt, turmeric and required water. Wait for 2 whistles to come. After the pressure goes, open the lid and add the ground masala to that. Allow to boil for 5 minutes more. If the milakootal becomes thick, add some more water and allow to boil for 3 minutes more in a low flame. Add the seasoning. [ Prepare the seasoning in the coconut oil ]. 

Garnish with fresh curry leaves. Serve with as a main accompaniment for rice with pachadi. Can be served with chapattis also.

Mango Lassi

Ingredients :

• Mango  - 1 [ remove the skin and keep the pulp ]
• Fresh thick curds - 11/2 cups [ 300 ml. ]
• Fresh cream - 1 tbl. sp.
• Water - 1 cup
• Sugar - as required
• Saffron - a pinch
• Kesar colour - 1 drop
• Ice cubes - as required

Method :

Mix all the other ingredients, run the mixie at low speed with short intervals. Serve in tall glass immediately.

Note :

Any fruit can be used to prepare sweet - lassis. It gives goodness of  vitamins, minearals, from fruit as well as from curds / yoghurt. Serve immediately after preparing.

Tomato Chutney

Ingredients :

• Onion - 3 [ finely chopped ]
• Red tomato - 4 [ finely chopped ]
• Garlic flakes - 2-3 [ finely chopped ]
• Salt - as required
• Turmeric - 1/2 tsp
• Red chilli powder - 2 tsp
• Asafoetida - 1/4 tsp
• Sugar or jaggery - as per taste
• Seasame oil - 5 tbsp

For seasoning :

• Mustard seeds - 1 tsp
• Black gram dal - 1 tsp
• Dry red chilli - 2 [ broken ]

Method :

Take one kadai and add oil. When the oil becomes hot, add mustard seeds. When the seeds pops, add black gram dal. When the dal changes its colour, add the chopped onion along with garlic. Fry in low flame till the onion changes into brown colour. Then add the chopped tomatoes, along with salt, turmeric, red chilli powder, asafoetida, sugar or jaggery. Mix well. Then add 1/2 glass of water to that. Close with a lid till the tomatoes gets completely cooked and becomes soft. When the oil leaves aside, remove from the gas and garnish with chopped coriander.

It goes especially well with neer dosa. It can also be had together with rice, rotis and parathas.

You can store it in a refrigerator for ten days. 

Neer Dosa [ Mangalore dish ]

Ingredients :

• Raw cooking rice [ normally we use, to cook ] - 1/2 kg
• Fresh grated coconut - 1/2 [ 1/2 portion of coconut ]
• Salt - As required
• Sugar - 1/4 tsp [ optional ]
• Coconut oil or fresh ghee - For roasting

Method :

First soak the rice in enough water in previous night. Then drain the water completely and grind with coconut to a smooth batter [ the batter should be thin like rawa dosa batter ]. Add salt and a pinch of sugar to that and mix well. If you add sugar to the batter, it gives light brown colour [ not compulsory ]. Keep dosa non- stick tawa on the gas. When it becomes hot, pour one cup of batter [ drop the batter like making rawa dosa ]. Pour oil or ghee round to the dosa. When one side is cooked, remove from the tawa and serve with tomato chutney.