Nugge Hu(Drumstick Flower) Tambli

Ingredients:
1 cup Drumstick flower / Nugge Hu
1 cup grated Coconut
2 cups Buttermilk
5 Black Pepper
1 Green Chilly
1/2 tsp Cumin seeds (1/4 for Frying + 1/4 for Seasoning)
10 - 12 Fenugreek seeds
1/2 tsp Mustard seeds
2 broken Red Chillies
1 strand of Curry leaves
Salt to taste
3 tsp Ghee

Recipe:

Put 2 tsp ghee in a thick bottomed vessel and heat. Add cumin seeds, black peppers, green chilly and fry them for few seconds. Add drumstick flowers and fry them for about 8-10 mins in medium/low flame.

Grind grated coconut, fried drumstick flowers into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt, water(if required) to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, fenugreek seeds, broken red chillies and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. Mix well before serving. It goes well with Rice.

Salted Dry Ginger / Uppu Shunti

Ingredients:

2 cups chopped Ginger / Shunti
Salt to taste
1.5 cups Water

Recipe:
Wash the ginger and wipe them in a clean cotton cloth.

Chop them into medium thin pieces as shown in the picture below.

In a vessel add 1.5 cups water, salt to taste and bring them to boil. Add ginger pieces and keep this in low flame for about 2-3 mins.

Drain the water and keep it aside.

Dry them in a food drier or under sunlight(around 6-8 days). Store this in an airtight container.

Menasu - Pudina Sandige / Green Chillies - Mint Leaves Sandige

Ingredients:
5 cups Green Chillies / Hasimenasinakayi
1 bunch of Mint Leaves / Pudina
1 cup Black Gram seeds
1.5 cups Sago Pearls / Sabudana / Sabbakki
1/4 tsp Asafoetida
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. Soak the sago pearls in water for about 5-6 hrs.

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

Grind the green chillies, mint leaves in a mixer by without adding any water as shown in the picture below. Pressure cook the sago pearls by adding required amount of water(1-2 whistles). Once the pressure goes off, allow it to cool to room temperature.

Put all these ingredients in a vessel. Add salt, asafoetida  powder 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.

Ginger Powder / Shunti Hudi

Ingredients:

Ginger pieces

Recipe:
Wash the ginger and wipe them in a clean cotton cloth.

Slice them into thin pieces as shown in the picture below.

Dry them in a food drier or under sunlight(around 6-8 days).

Put this dried ginger pieces in a mixer and make smooth powder as shown in the picture below. It can also be used as a remedy for cough and cold.