chikkudu curry

CHIKKUDU BANGALADUMPA KURA

Ingredients- ·         Potatoes –  2-3 ·         Chikkudu ( Broad beans) – ¼ kg ·         Chilli powder – 1 tsp ·         Turmeric – ½ ts ·         Mustard – 1 tsp ·         Urad dal(split) – 1 tsewp ·         Red chilli – ½ ·         Curry leaves - few ·         Oil – as per requirement ·         Salt  - as per requirement

                                                                                                                 

Method -

1.       Wash chikkudu and break into small pieces. Wash potatoes, remove skin and cut into medium sized pieces

2.       Heat oil in a kadai. Add mustard, urad dal, red chilli and curry leaves.

3.       Add potato and cover the kadai with a lid

4.       After 5-10 minutes, add chikkudu, salt, turmeric and chilli powder. Cover and cook till the vegetables become tender(sprinkle little water if it sticks to the pan)

5.       Serve with white rice

Ragi Dosa

Ragi Dosa

Ingredients

Ragi flour - 2 cups
Urad dal - 1 cup
Onions - 1 finely chopped
Coriander - small bunch
Salt - as required

Method

1. Soak urad dal for 1 hour.
2. Grind the dal to a soft paste.
3. Add the rest of the ingredients except oil. 
4. Add water to get a consistency similar to a dosa batter. 
5. Spread the batter on a hot tawa.
6. Flip it and cook few seconds.

Dibbarotte

Dibbarotte / Minapa Rotte

Ingredients

Urad Dal - 1 cup

Rice Rawa - 2 1/4 cups 

salt - as required

oil 

Method 

1. Soak urad dal for 2 hours
2. Grind it to a smooth paste. Add salt at the end and mix well.
3. Soak rava for 15 minutes. 
4. Squeeze out the rava from the water and add to the dal paste.
5. Heat a kadai with 2 tbsp of oil.
6. Add a ladleful of batter to the hot oil. Keep it on a sim flame and keep covered with a plate.
7. Cook till it is brown and crisp on the underside. Once done, flip it over and donot cover the kadai. Cook for another 5-10 minutes

Notes

• For Rice Rava - wash rice, let it dry on a cloth in shade. Grind it to a coarse powder. 
• You can make the rotte thin or thick according to your taste. Thin ones are crispier.
• Use a stone grinder for grinding. Dibbarotte made out of batter ground in a mixie turns out a little hard.

Dosakaya Tomato Pachadi

Dosakaya Tomato Pachadi

Ingredients

Dosakaya - 1
Tomato - 1
green chillies - 3
Red chilli- 1
jeera - 1tsp
garlic - 2 cloves
oil - 1/2 tbsp
mustard seeds - 1 tsp
salt - as required

Method

1. Wash Dosakaya well. Peel the skin and taste a piece. If it is sweet or sour, then cut into small pieces.
2. Heat oil in a kadai. Fry g. chillies and keep aside
3. In the same oil, fry dosakaya pieces till tender and then  add tomato. fry till done.
4. cool and grind with jeera, salt, chillies and garlic(if reqd) 
5. Add thalimpu ( mustard seeds)

Pudina Podi / Mint powder

Pudina Podi

Ingredients

Pudina / Mint - medium bunch

oil - 1 tsp

urad dal(split) - 1 tsp

dania - 1 tbsp

channa dal - 1 tbsp

tamarind - small marble size

red chillies - 6-7 or according to taste

salt - according to taste

Method

1. Wash the pudina well and pluck the leaves. Spread the leaves on a cloth and leave it to dry in shade till it becomes brittle.
2. Heat oil in a pan. Add the rest of the ingredients except tamarind and fry well.
3. Add tamarind and pudina leaves and keep aside to cool down.
4. Grind it into a fine powder.

Notes

• Can serve with steamed rice or idlis with a spoonful of ghee.