ready in about 20 minutes;
serves 4
You might need to buy:
- 1tsp Urad dal
- 1tsp Bengal gram dal
- Seasoning for palya:
- Groundnuts: 2 tbsp
- Coriander leaves: chopped 1 tbsp
- Gasgase or Khus Khus: 1 tbsp
- onion: 1 big zsized
- Sambar powder: 2 - 3 tbsp
- Tomato: 1 big sized
- Grated coconut: 2 tbsp
- Greengram: 1/4 cup
- Horsegram: 1 cup
- Mustard Seeds
- Curry Leaves
- green chillies
- onion finely chopped
- oil
- Asafoetida
ready in about 20 minutes;
serves 4
You might need to buy:
- Coconut milk: 1 cup
- Jeera: 1 tbsp
- Pepper corns: 1 tbsp
- Water: 4 cups
- Rasam powder: 1 tbsp
- Tamarind juice: 1 tbsp
- Jaggery: 1 tsp
- Mustard Seeds: 1 tsp
- Curry Leaves: 1 strand
- Ghee: 1 tbsp
- Turmeric: 1 tsp
- Asafoetida: A Pinch
Sandige huli/Unde Huli is a traditional mouthwatering dish prepared mostly on Devarasamaradhane function. Sandige huli/Unde Huli does not include any vegetables mainly dal is used, so you can call it a high protein rich dish!
Small lemon size balls of togari bele (Toor dal) are made by steaming and soaked in the gravy (Huli). Sandige huli/Unde Huli is little time consuming dish but very tasty at the same time.
ready in about 40 minutes;
serves 4
You might need to buy:
- Tamarind juice: 2 tbsp
- Curry Leaves: 1 strand
- Grated Jaggery: 1 tsp
- Turmeric: 1/2 tsp
- Asafoetida
- Grated Coconut : 1 cup
- Toor Dal: 1 cup
- Ghee: 1 tbsp
- Mustard Seeds - 1 tsp
- Oil - 1 tbsp
ready in about 30 minutes;
serves 4
You might need to buy:
- 9. Grated Coconut - 1 small cup
- 7. Jeera - 3 tsp
- 6. Salt to taste
- 5. Ginger - 1 inch
- 4. Coriander leaves - chooped 1 small cup
- 3. Green Chillies - 5-6 nos
- 10. Curry Leaves - 2 strand
- 11. Ghee - 1 tsp
- 13. Turmeric - 1 tsp
ready in about 40 minutes;
serves 4
You might need to buy:
- pepper: 1/2 tsp
- Sambhar Powder/Srilankan curry powder : 1tbsp
- turmeric: a pinch
- Oil: 1tbsp
- Tadka/Tampering Ingrediants:
- Mustard & urad dhal
ready in about 20 minutes;
serves 4
You might need to buy:
- 1. Dantina Soppu /Amarnath Leaves - 1 bunch
- 2. Oil - 1 tbsp
- 3. Mustard seeds - 1/2 tsp
- 4. Urad dal - 1 tsp
- 5. Bengal gram - 1 tsp
- 6. Moong Dal: 2 tbsp
- 7. Salt to taste
- 9. Grated coconut - 3 tbsp
- 10. Sugar - 1 tsp
- 11. Green chillies - 2/3
ready in about 40 minutes;
serves 4
You might need to buy:
- ghas ghase/poppy seeds: 2 tsp
- dry coconut: 3 tsp
- red chilies: 3
- Black pepper seeds: 4 -5
- Garlic: 2-3 pods
- Kasi soppu : 3 cups chopped
- milk : 1/2 cup
ready in about 40 minutes;
serves 4
You might need to buy:
- Mustard Seeds
- 1tbsp Oil
- For the Seasoning:
- Asafoetida
- 1tbsp Jaggery/Molasses
- Lemon sized Tamarind soaked in water
- fresh Coconut
- 3tbsp Huli Pudi / Sambar Powder
- Tur Dal/Red Gram Split
- soaked Alasande Kalu / Black eyed beans
- Raw Bananas
- Turmeric Powder
- Asafoetida
- Curry Leaves
ready in about 40 minutes;
serves 4
You might need to buy:
- 1tbsp Oil
- For the Seasoning:
- Asafoetida
- 1tbsp Jaggery/Molasses
- Lemon sized Tamarind soaked in water
- fresh Coconut
- 3tbsp Huli Pudi / Sambar Powder
- Tur Dal/Red Gram Split
- Drumsticks
- Drumstick Leaves
- Mustard Seeds
- Turmeric Powder
- Asafoetida
- Curry Leaves
ready in about 40 minutes;
serves 4
You might need to buy:
- 1tbsp Oil
- For the Seasoning:
- Asafoetida
- 1tbsp Jaggery/Molasses
- Lemon sized Tamarind soaked in water
- fresh Coconut
- 3tbsp Huli Pudi / Sambar Powder
- Tur Dal/Red Gram Split
- soaked Chik Peas
- Dantina Soppu / Amaranthus
- Spinach
- Menthya / Methi / Fenugreek Leaves
- Mustard Seeds
- Turmeric Powder
- Asafoetida
- Curry Leaves