Chapparada Avarekai / Flat Beans Curry (Dry)

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Flat beans / Chapparada avarekayi	250 grams	Cleaned and chopped
Tomato	2 medium	Chopped
Onion	1 big	Chopped
Oil	2 tbsp
Mustard	1 tsp
Jeera	1 tsp
Curry leaves	1 sprig
Coriander leaves	2 tbsp
Salt	To taste
Sugar	¼ tsp
Turmeric	¼ tsp
Chilli powder	1 tsp
Jeera powder	1 tbsp
Coriander powder	1 tbsp
Water	To cook

Method:

Heat oil in a pan. Add mustard. Once it starts popping, add jeera, curry leaves and saute once. Add onions, saute till translucent. Add tomatoes, turmeric and mix well. Cook covered till tomatoes are soft. Add the flat beans, jeera powder, coriander powder, salt, sugar, chilli powder and mix well. Add water and cook till flat beans are soft and the masala raw smell is gone. Garnish with coriander leaves.

Serve hot with rice, roti, chapathi, dosa….

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Beetroot Dill leaves Curry (Dry)

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Beetroot	2 medium	Peeled and chopped
Sabaske soppu / Sai baaji / Dill leaves	1 cup	Cleaned and chopped
Salt	To taste
Sugar	½ tsp
Green chillies	2 medium	Chopped
Water	To cook
Turmeric	¼ tsp
Curry leaves	1 sprig
Oil	2 tbsp
Mustard	1 tsp
Jeera	1 tsp

Method:

Heat oil in a pan. Add mustard. Once it starts popping, add jeera, curry leaves and saute once. Add the beetroot and saute for a minute. Add the dill leaves and mix well. Add turmeric, salt, sugar and water and cook till beetroot is soft.

Serve with rice, roti, chapathi, dosa,....

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Amtekayi Saaru / Rasam

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Spondias dulcis / Amte kayi / Ambada	4-5	Unripe
Salt	To taste
Green chillies	2 medium
Oil	1 tsp + 1 tbsp	To roast + To temper
Mustard	1 tsp
Dry red chillies	2-3 broken
Jeera	1 tsp
Water	As required

Method:

Clean and wash the amtekayi and pat dry. Halve them. Roast the green chillies in oil. Remove. Roast the jeera in the same pan. Grind the amtekayi, jeera and green chillies to a smooth paste. Add water to the required consistency while retaining the sourness of amtekayi. Add salt and mix well. Temper with mustard and red chillies.

Serve with rice or as a drink.

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Amtekayi Uppinakayi

Servings: 500 grams

Ingredients:

Content	Quantity	Comment
Spondias dulcis / Amte kayi / Ambada	500 grams	Unripe
Salt	To taste
Chilli powder	1 cup
Oil	1 cup
Mustard	2 tbsp
Hing / Asafoetida	1 tsp

Method:

Wash and pat dry the amtekayi. Quarter them. Add salt and mix well. Set it aside in a cool and dry place for a day. The amtekayi would have become soft by absorbing salt. Add chilli powder and mix well. Heat the oil till it starts fuming. Add mustard and hing and remove from heat. Cool it completely and add it to the pickle. Mix well. Set it aside for 2-3 days in a cool and dry place. Mix once everyday.

Serve it with the dish of your choice.

Tip:

You can alternatively, steam the quartered pieces till soft and mix the spices and temper as above. Serve immediately or the next day.

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Sooji Porridge

Servings: 1

Ingredients:

Content	Quantity	Comment
Rava / Sooji	2 tbsp
Water	1 cup
Sugar / Salt	To taste
Jeera powder	¼ tsp	Use if you prefer adding salt.
Milk	2 tbsp	(Boiled and cooled / Warm) Optional

Method:

Dry roast sooji till golden brown. Add water, jeera powder and cook till the mixture thickens or reduces to half. Stir occasionally. Add salt to taste. Add milk.

Serve warm or cold.

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Rasmalai

Servings: 12 pieces

Ingredients:

Content	Quantity	Comment
Rasagulla	12 pieces
Milk	½ litre
Badam milk powder	1-2 tbsp
Sugar	To taste	Don’t add if it is already present in the milk powder
Elaichi powder	A pinch
Pistachio	1 tbsp	Blanched and chopped

Method:

Heat milk on medium flame. Add sugar, badam milk powder, elaichi powder and bring it to a boil. Lower the flame and simmer while stirring occasionally. Simmer till the milk thickens a bit. Remove from heat and add the rasagulla’s. 

Serve hot / cold / chilled.

Tip:

You can cool the milk till it is warm, add rasagulla’s and then serve chilled if you don’t prefer it hot.

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