Ingredients:
4 - 5 cups of chopped Ash Pumpkin Rind / Budu Kumbalakyi Sippe
Pinch of Turmeric powder
1/3 tsp Chilly powder
Large lemon sized Jaggary
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
4 - 5 Curry leaves
1 tsp Oil
Recipe:
Chop the ash pumpkin rind into small pieces as shown in the picture below.
Put chopped ash pumpkin rind in a pressure cooker container. Add chilly powder, turmeric powder, jaggary, salt, little amount of water and cook them well. (2 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, 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.
4 - 5 cups of chopped Ash Pumpkin Rind / Budu Kumbalakyi Sippe
Pinch of Turmeric powder
1/3 tsp Chilly powder
Large lemon sized Jaggary
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
4 - 5 Curry leaves
1 tsp Oil
Recipe:
Chop the ash pumpkin rind into small pieces as shown in the picture below.
Put chopped ash pumpkin rind in a pressure cooker container. Add chilly powder, turmeric powder, jaggary, salt, little amount of water and cook them well. (2 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, 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.
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