Mudhu Palya

I was looking for this recipe from a long time,  accurate one infact and found one here. We polished the plate :)

You need the following for making mudhu palya :
Menthesoppu or Spinach -1 bunch
Toor dhal - 1 cup (Togari bele/Split pigeon peas)
Green Chillies -3-4 (adjust according to the spice levels)

Coriander powder/Whole coriander seeds -1 tbsp
Jeera powder/Whole Jeera - 1/2 tbsp
Dry coconut  - 1 tbsp (grated)
Tamarind - the size of a marble (approx 1 tbsp of thick pulp)
Rice flour - 1 tsp
Oil - 1 tsp
Coriander leaves -1 tbsp(chopped for garnishing)

Method :
1. Cook Toor dhal in the pressure cooker and drain.
2. Chop the spinach/methi leaves finely.
3. Grind (without adding water) the green chillies, coriander, jeera and dry coconut in the mixer grinder.
4. Heat a tsp of oil in a pan. Pop mustard seeds and add a little asafoetida.
5. Add the ground mixture, and fry for 1-2 minutes.
6. Now add the finely chopped spinach/methi leaves.Fry for a minute or two till the leaves are wilt. If you are using methi fry the leaves for more time.
7. After about 5-6 minutes, when the water has all evaporated, add the cooked dhal to the mixture.Bring it to boil.
8. Add salt, little jaggery and thick tamarind juice.
9. Mix well and bring it to boil again.
10. Before you switch off the stove, add the rice flour followed by 1 tsp of oil .Mix well.
11. Garnish with coriander leaves.

Best served with hot rice and ghee or chapathis. 

This goes to Sowmya of creative saga for SWC-Cooking with greens event. 

 

Honeydew Panaka

Panaka to me always refers to fruit juice which has jaggery in it.

You need the following to make honeydew panaka :

Honeydew : 2 wedges
jaggery: 1/2 cup or according to taste  (powdered)
Powdered Cardamom : 1 big pinch
Water as required

Take all ingredients in a blender and blend to make juice. Remove and serve.

Akkithari Uppittu/Coconut and Broken rice upma

 Akkithari Uppittu/Coconut and Broken rice upma

You need the following to make this :
Akkithari/Broken Rice : 2 cups (rice granule size must be 3 times bigger than a granule of semolina)
Eerulli/Onions : 2 (medium sized, sliced length wise)
Hasirumenasinakayi/Green Chillies : 8
Karibevu/Curry leaves : 4-5 leaves
Hasikobbari turi/grated wet coconut : 1/2 cup (1cup=100ml )
Enne/Oil : 1 tbsp
Sasive/Mustard : 1/4 tsp
Jeerige/Cumin : 1/4 tsp
Turmeric : a big pinch (optional)
Uddinbele/Urad dal : 1/2 tsp
Kadalebele/Chana dal : 1/2 tsp

Take 1.5 cup of rice and run it in a mixer grinder to make finely broken rice.
Sieve the powder to get only broken rice. Roast the broken rice for 2-3 mins till the mixture gets warm
Heat oil in a vessel you intend to make upma.
Add mustard and when it stops popping, add jeerige/cumin followed by two dals. Chana dal goes in first.
Add green chillies, chopped onions, curry leaves and give a good stir. Mix and add little salt. Let onions change its color. Now add 5 cups of water (1 cup of broken rice=2.5 cups of water) and bring it to boil.
Add salt and mix. Check the taste of boiling water. Add half cup of grated wet coconut.
If salt is added sufficiently, reduce the flame and start adding broken rice/rice semolina. Keep stirring while you add and this prevents lump formation in upma. Let the mixture boil for 1 min. Switch off the stove, cove the upma vessel and proceed to make chutney.

Eerulli kayi chutney / Onion and Coconut chutney

Onion : 1 tbsp (roast it with little oil on a pan)
Wet coconut : 1 cup
Roasted chickpeas : 2 tsp
Coriander : 2 tsp (roast it with little oil on a pan)
Green Chillies : 4 (roast it with little oil on a pan)
salt, tamarind paste(half tsp)

Grind everything to make a smooth paste. Spoon to a cup/bowl and add seasoning/oggarane/tempring

Enjoy uppittu and chutney!