Mundigadde Chutney

Ingredients:
1 cup chopped Alocasia Root / Mundigande
1 cup grated Coconut
4 - 5 pieces of Mango or Grape sized Tamarind
Salt to taste
2 Green Chillies
1/4 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafetida powder
1 - 2 broken Red Chillies
3 - 4 Curry leaves
1 tsp Oil

Recipe:

Remove the skin of alocasia root and chop it into medium sized thin pieces as shown in the picture below. Wash them in water and keep it aside.

Put grated coconut, mango pieces or tamarind, salt, green chillies, alocasia root pieces in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

Put mustard seeds, cumin seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to chutney. It goes well with Idli, Dosas,Chapathis, Rice, etc.

Mysorepak

Ingredients:
4 cups Bengal Gram flour / Kadle hudi
4 cups Ghee
8 cups Sugar
2 cups Water

Recipe:
Sieve the flour, put it in a thick bottomed vessel and heat. Dry roast the flour in medium flame until it gives nice aroma. Transfer this to a bowl/plate and keep it aside.

Apply little ghee on a plate and keep it aside.
Put 8 cups of sugar, 2 cups of water in a thick bottomed vessel and make sugar syrup.(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.)

Put the ghee in a vessel, heat it till it is very hot in another burner and keep it in low flame.
Slowly add the fried gram flour, stir them properly in medium/low flame and make sure that no lumps formed.

Once everything is mixed well, slowly add the 1/3rd of hot ghee and stir the mixture continuously in medium flame until all the ghee is absorbed. Repeat this step until all the ghee is finished.

Once the mixture starts leaving the edges and becomes frothy in texture, pour this to a ghee applied plate as shown in the picture below.(Gently tap the plate to spread the mixture evenly as shown in the picture below.)

Cut it into rectangle pieces immediately as shown in the picture below.

Keep it aside for about 30-40 mins and then separate each pieces as shown in the picture below. Store them in an airtight container.

Mundigadde Majjige Huli

Ingredients:
4 cups chopped Alocasia Root / Mundigadde
1.5 cup grated Coconut
1 - 2 Green Chillies
Pinch of Turmeric powder
Pinch of Chilly powder
Salt to taste
3/4 - 1 cup Buttermilk / Yogurt / Curd
1 tsp Mustard seeds
2 broken Red Chillies
1 tsp Oil

Recipe:

Remove the skin of alocasia root and cut it into medium sized pieces as shown in the picture below.

Wash the chopped alocasia root and put it in a pressure cooker. Add turmeric powder, salt, chilly powder, around 2 cups of water and cook.(4-5 whistles) Once the pressure goes off, add buttermilk and keep it aside for about 20-30 mins. (If it is yogurt / curd put it in a mixer for few seconds before adding it to majjige huli.)

Put grated coconut and green chillies in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour this ground mixture to the vessel containing cooked alocasia root. (Add salt, water if required) Bring it to boil and mix well.
Put oil, red chilly pieces, mustard seeds in a pan and heat. Once it starts spluttering, add it to Majjige Huli. Mix well before serving. It goes well with Rice/Dosas.

Menasina Sandige(Vade)

Ingredients:
12 cups Green Chillies
2 cups Black Gram seeds
5 cups Puffed Paddy Grains / Aralu / Hodalu
Salt to taste

Recipe:
Soak black gram seeds in water for about 3-4 hrs. Wash them in water for 2-3 times and grind them into smooth paste by adding little amount of water.

Remove the stem of each green chilly, wash them and keep them aside.

Grind the green chillies in a mixer by without adding any water as shown in the picture below.

Put ground green chillies, salt, ground black gram seeds paste in a vessel and mix well. Add puffed paddy grains and mix well.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk. The above mentioned ingredients will serve around 80 Sandiges.

Mundigadde Palya

Ingredients:
4 cups chopped Alocasia Root / Mundigadde
Small lemon sized Jaggary
Small grape sized Tamarind
3/4 - 1 tsp Chilly powder
Pinch of Turmeric powder
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1 - 2 Red Chilly pieces
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Remove the skin of alocasia root and chop it into small pieces as shown in the picture below.

Wash the chopped alocasia root and put them in a cooker container. Put tamarind and little amount of water in a bowl. Squeeze it and add it to cooker container. Add chilly powder, turmeric powder, jaggary, salt, around 1 cup of water and cook them well. (4-5 whistles)
Once all the pressure goes off, remove the container and transfer this to a thick bottemed vessel/pan and heat. Once the water content is evaporated, add grated coconut and mix well. Keep the playa in low flame for about 2-3 mins.
Add black gram seeds, mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice/Chapathi.