Chinikayi(Sweet Pumpkin) Kutu

Ingredients:

1 medium sized Sweet Pumpkin / Chinikayi
1 Green Chilly

2 - 3 Drumsticks (Optional)
1 medium sized Onion (Optional)

Salt to taste
Grape sized Tamarind
Lemon sized Jaggary
Pinch of Turmeric powder
3/4 - 1 cup cooked Yellow Lentils
1/2 cup grated Coconut
3 - 4 Red Chillies
3 tsp Coriander seeds
1.5 tsp Yellow Lentils
3/4 tsp Fenugreek seeds
1 tsp Black Gram seeds
1/2 tsp Cumin seeds
Small piece of dried Turmeric or 1/2 tsp Turmeric powder
1 tsp Mustard seeds
1 - 2 broken Red Chilly pieces
Big pinch of Asafoetida powder
12 - 15 Curry leaves (7-8 Curry leaves for Masala and remaining for Seasoning)
2 tsp Oil

Recipe:

Put red chillies, coriander seeds, yellow lentils, fenugreek seeds, cumin seeds, black gram seeds, dried turmeric, 1 tsp oil in a pan and fry them in medium/low flame. Once it turns to light golden in color add curry leaves and fry them for about 1 min in medium flame until it gives nice aroma. Dry roast the grated coconut in medium flame until it turns golden in color.

Put the fried masala and coconut separately in a mixer and grind them coarsely as shown in the picture below.

Cut the pumpkin, remove the seeds and innermost part of the pumpkin. Chop it into medium sized pieces as shown in the picture below. Cut the green chilly into two pieces. Chop the drumsticks into 1.5 inch sized pieces as shown in the picture below. Chop the onion into medium sized pieces as shown in the picture below.

Put tamarind little amount of water in a bowl, squeeze it and keep it aside.

Put the chopped vegetables in a vessel. Add chopped green chilly, turmeric powder, tamarind water, salt, jaggary, required amount of water and cook them well by covering the lid.

Add fried coconut and required amount of masala powder, cooked yellow lentils and bring them to boil. Keep the Kutu in low flame for about 2-3 mins.

Put mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add asafoetida powder, curry leaves and add it to Kutu. Mix well before serving. It goes well with Rice.

Uddina Kadubu / Chocolate Kottige

Ingredients:
3 cups Boiled Rice
1 cup White Rice
2 cups Black Gram seeds
Salt to taste
4 Banana leaves (Each banana leaf should be of around 2.5 feet length)
4 Coconut Tree Leaf Sticks or Arecanut Tree Leaf Sticks (Around 1 inch long)
8 Banana Leaf Threads (Around 7-8 inch long)

Recipe:
Soak white rice and boiled rice together in water for about 4 hrs. Soak the black gram seeds separately in another bowl for about 4 hrs. Wash the soaked black gram seeds in water for about 2-3 times and grind them into smooth paste by adding little amount of water. Wash the soaked rice in water for about 2-3 times and grind them coarsely by adding little amount of water. Add this to the vessel containing black gram seeds batter, add salt, mix well and keep it aside for fermentation for about 7-8 hrs. Mix the batter and add the water if required. The consistency of the batter should be like that of thick milkshake.

Take each banana leaf, banana leaf thread and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.

Start folding the banana leaf from narrow end as shown in the picture below.

After folding it should have two layers around and starting & ending edge should be overlapped as shown in the picture below.

Prick the Coconut Tree Stick/Arecanut Tree Stick to bind the edges of the banana leaf as shown in the picture below.

Tie other side of the banana leaf using banana leaf thread as shown in the picture below.

Place the tied banana leaf over the water container as shown in the picture below.

Fill the 2/3rd of banana leaf container with the prepared batter as shown in the picture below.

Tie the other side of banana leaf using banana leaf thread as shown in the picture below.

Place it in a cooker conatainer / traditional steamer as shown in the picture below.

Steam cook for about 15-20 mins in high flame and another 50-60 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).

Slice them using tied thread and serve them hot along with ghee and any kind of Sambar or Chutney or Sihi Kayi Halu.

The above mentioned ingredients will serve around 10 plates of Kadubu.

Chinikayi(Sweet Pumpkin) Sippe & Thirulina Chutney

Ingredients:
2.5 - 3 cups Skin and inner part of Tender Sweet Pumpkin / Ele Chinikayi Sippe & Thirulu
3 - 4 Red Chillies
1.5 tsp Coriander Seeds
Grape sized Tamarind
Grape sized Jaggary (Optional)
Salt to taste
3/4 cup grated Coconut
1 tsp Mustard seeds
6 - 8 Curry leaves
1 - 2 broken Red Chillies
1 tsp Oil

Recipe:
Peel the sweet pumpkin skin, wash and cut it into medium sized pieces as shown in the picture. Remove the seeds from the inner part of sweet pumpkin and cut them into medium sized pieces as shown in the picture below.

Put the chopped ingredients, red chillies, salt, tamarind, jaggary, coriander seeds, little amount of water in a pressure cooker container and cook. (1-2 whistles)

Put cooked ingredients and grated coconut in a mixer. Grind them together into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Pour this ground mixture to a vessel, add enough salt and water(If required).

Put oil, mustard seeds, broken red chillies in a pan and heat. Once it starts spluttering, add curry leaves and add it to chutney. Mix well before serving. It goes well with rice and dosas.

Lemon Pickle / Nimbe Hannu Uppinkayi

Ingredients:
50 medium sized Lemon / Nimbe Huli
3 cups Table Salt

Recipe:
Clean and wipe the lemons using a clean cotton cloth.

Cut them into medium sized pieces as shown in the picture below.

Add salt and mix them well.

Keep this in an airtight container and mix this once in a week using a dry spatula for next 3-4 weeks. Store this pickle in a clean porcelain/glass/plastic airtight jar. It goes well with rice.