Bamboo Shoot Curry

BAMBOO SHOOT CURRY

Ingredients:

  • ½ Kg bamboo shoot sliced
  • 2 tablespoon rice flour
  • 2 onions sliced
  • 6-8 garlic flakes cut up
  • 1 tablespoon coriander powder
  • ½ teaspoon jeera powder
  • 2-3 tablespoon ground coconut
  • 2 red chillies
  • ¼ teaspoon mustard seed
  • 3-4 curry leaves
  • 2-3 tablespoon cooking oil

Method:

  • Heat oil in deep pan.
  • Put mustard seeds and curry leaves to splutter in hot oil.
  • Add garlic and red chillies.
  • Add onions and keep frying.
  • Put the rice powder and mix with the rest of the masala in oil.
  • Fry the masala for a little longer on medium heat before adding the bamboo shoots.
  • Add the ground coconut and mix well.
  • Add 1-2 glasses of water, mix and cover for few minutes.
  • Remove the cover and cook for little longer, till gravy is slightly thick. Check for salt and pungency.

Kuleputtu

KULEPUTTU ( STEAMED JACKFRUIT CAKE)

Ingredients:

  • 1 cup pulp of jackfruit or banana (very ripe fruit)
  • 1 cup broken rice rava (Bansi variety)
  • 2 cups jaggery liquidized
  • ¼ teaspoon salt
  • ¼ teaspoon cardamom powder p.s(cup measure to remain constant in size)
  • 50-80gms coconut cut up into small bits
  • ¼ teaspoon cooking soda
  • banana Leaves cut into 6′x 6′ pieces

Method:

  • Wash the rice rava.
  • Run the pulp through a sieve.
  • Mix the rice rava and soda with the pulp and keep aside for 1 hour.
  • Later mix this well with jaggery, salt and cardamom.
  • Pass the banana leaves over a flame for a few seconds on both
  • sidesto make it more pliable.
  • Onto each leaf pour 4 Tablespoons of the rava mixture and garnish with coconut bits.
  • Fold the banana leaf over the mixture and fasten with toothpicks.
  • Like wise with the remaining pieces of banana leaf.
  • Pile up the folded leaf strips filled with rava mixture in a shallow vessel and steam for 30-40 minutes.
  • Serve with the banana leaf.
  • Apply a little ghee before eating.

Kadmbuttu

KADMBUTTU (STEAMED RICE DUMPLINGS)

Mullanda Sharada Uthaiah

 

Ingredients:

  • 250gms fine rice rava
  • 750ml water
  • ½ teaspoon salt
  • ¼ teaspoon sugar

Method:

    • Wash rice rava and mix with the measured water.
    • Put this into a deep vessel and cook on medium flame.
    • Add salt and water, stir with a wooden spoon.
    • Continue to stir all the time till the mixture resembles a soft dough, making sure not to burn the dough.
    • Turn off the flame and cover for 5 minutes.
    • Spoon out a little of the dough on a plate.
    • In a small bowl of water add 2 drops of oil.
    • Dip finger into this mixture and rub onto both palms.
    • Take approximately 1 tablespoon of the hot dough and roll into a smooth round ball.
    • Do the same with the rest of the dough.
    • Place the Kadambuttus in a vessel and cover with muslin cloth and steam for 20-25 minutes.

Makes approximately 20-25 Kadmbuttus.

Kadmbuttus go well with Pandhi Curry

Coorg Mango Curry

Coorg Mango Curry

Ingredients:
  • ½ kg jungle mangoes (small and slightly ripened)

Masala 1: Roast to a dark colour the following ingredients andgrind fine:

  • 1 tablespoon jeera powder
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds

Masala 2:

  • 2 tablespoon cooking oil
  • ½ teaspoon mustard seeds
  • 4-5 curry leaves
  • 4-5 garlic chopped
  • 1 teaspoon chilli powder
  • 1 ½ teaspoon salt
  • 4 tablespoon jaggery syrup

Method:

    • Skin the mango keep the skin in another bowl and add 200ml water.
    • Squeeze the skin of all the juices, keep liquid, throw out the skin. Set aside.
    • The whole mango with seed, salt and chilli powder, put into a vessel and cook on low flame.
    • Take a small shallow frying pan and heat the oil.
    • Season with mustard seeds, curry leaves and garlic.
    • Add the sliced onions and the ground masala, stir fry.
    • Add this to the mangoes in the vessel.
    • Now increase the flame to medium heat and cook for 1-2 minutes, adding the jaggery syrup.
    • Mix well and serve.

Mango curry goes well with white rice

Pandhi Curry

PANDHI CURRY ( COORG PORK CURRY )

Mullanda Sharada Uthaiah

 

Ingredients:

  • ½kg Pork ( preferably with bones) cut into medium size pieces
  • ½ Teaspoon Kachampuli or 1 ½ tablespoon vinegar or fresh lime
  • 1-2 teaspoon saltp
  • 1 teaspoon red chilli powder.

Masala 1: Roast the following ingredients on a medium flame to a very dark colour and grind together. 1 teaspoon jeera ¼ teaspoon fenugreek 2 tablespoon black pepper 1 tablespoon coriander.

Masala 2: To grind the following ingredients: 2 onions sliced 1 teaspoon ground ginger 1 teaspoon ground garlic 6-8 Green chillies 1 Small bunch coriander leaves (keep a little for garnishing)

Method:

    • Put the pork in a pressure cooker, mixing both the masalas.
    • Keep aside for ½ hour.
    • Add the turmeric, salt and chilli powder.
    • Add half cup water, cover and pressure cook till done.
    • Uncover lid, add the Kachampuli and cook for 2-3 minutes, till the gravy becomes thick.
    • Garnish with coriander leaves.

Serves 3 persons