Uppesaru

Yet another kicker for ragi Mudde. This recipe is popular in rural karnataka and amongst gowda community. This is usually prepared in the season of Avrekalu as it requires fresh avrekalu.

I have modified this a bit. Classic Uppesaru is served with chutney along with cooked lentil. but in my recipe I combined them togather and boiled it as I am not found of raw garlic smell.
Here is the recipe for it.

2 cup winter flat beans/avre kalu
1 cup toor dal/ togaribele
3-4 galic pods
5-6 green chilies/hasi menasin kayi
1/4 bunch coriander leaves/cilantro/kotambari soppu
1 tsp jeera/cumin seeds/jeerige
1 tsp black pepper/olle menasu
2 tsp tamarind pulp/hunse huli
5-6 tsp grated cocnt/tengina kayi
salt to taste
2 tsp oil
1 tsp mustard seeds/sasive
1/2 tsp turmeric/arisina

Method:

Put winter flat beans,toor dal and green chilies in cooker container.pressure cook them for 2-3 whistles.
once pressuregoes of take out green chiles out of it and keep it aside.
 
Put cooked green chiles, cilantro, jeera ,pepper, coconut,tamarind pulp,garlic pods in mixer jar and grind it to smooth paste by ading required amount of water.

Heat oil in sambar pot/ vessele and add mustard seeds to it. once it starts splutering add coocked lentils to it. and bring it to boil. add above paste , turmeric and salt. add water if required and cook it for 8-10 mins.
 
Serve hot with Ragi Mudde or Rice. its best suited with ragi mudde.

Kumbalakayi Huli/Kembude Koodilu

You Need To Have:
1/4 Pumpkin/Kumbalakayi/Kembude
Handfull of yellow lentils/thogari bele
3 tsp Smabar Powder/Huli Pudi
2 tsp powder jaggery/bella
2 tsp tamarind pulp/hunase huli
5-6 tsp grated coconut/tengina kayi
2-3 tsp chopped coriander leaves/kottambari soppu
For Tampering
2 tsp oil/enne
1 tsp mustard seeds/sasive
2-3 curry leaves/karibevu
Pinch of Asafotida /hing

Method:
Pressure cook toor dall for 3-4 whistels and keep it aside(add 1tbs oil and pinch of turmeric to dal )
Using fresh cooked lentil increases taste.Avoid using stored ones.

Cut pumpkins into bigger cubs as shown below. wash them under running water and keep them aside.


Take oil in samabr pot and add mustard seeds. once they start spluttering add curry leaves and Asafotida.
Add pumpkin cubes to it and fry. add 1/2 cup water and cook pumpkin till done.
Add Samabr powder, salt, tamarind pulp, jaggery ,grated coconut and bring it to boil. Finally add chopped coriander leaves and simmer for 3-4 mins.

Serve hot with rice.