Unde Gasi

Ingredients:

8-10 Rice Balls / Akki Unde

1/2 medium sized Onion

1/2 cup grated Coconut

2-3 Red Chillies

1/4 tsp Coriander seeds

Pinch of Turmeric powder

Small grape sized Tamarind

Grape sized Jaggary

1/2 tsp Mustard seeds

2-3 Curry leaves

2 tsp Oil

Salt to taste

Recipe:

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

Add red chilly, coriander seeds, turmeric powder and 1 tsp oil in a pan. Fry them for about 2-3 mins until it gives nice aroma.

Add grated coconut, fried masala,onion 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 tamarind, little bit of water in a bowl, smash it and keep it aside.

Put this ground masala in a thick bottomed vessel. Add tamarind water, jaggary, salt and mix well. Add chopped rice balls and bring it to boil. Keep the unde gasi in low flame for about 2-3 mins.

Put mustard seeds and oil in a pan. Once it starts spluttering, add 2-3 curry leaves and add it to unde gasi. Serve hot.

Nukolu(Navil Kosu) Sambar

Ingredients:
5 - 6 Cabbage Turnips / Nukolu / Navil Kosu
2 - 3 medium sized Onion
3/4 -1 cup soaked/frozen Green Peas
Grape sized Jaggary
1/4 tsp Chilly powder
1/4 tsp of Turmeric powder
Grape sized Tamarind
Salt to taste
1 - 1.5 cups grated Coconut
4 - 5 Red Chillies
1 tsp Mustard seeds(1/4 tsp for Masala and 3/4 tsp for Seasoning)
1/4 tsp Cumin seeds / Jeera
1/2 tsp White Rice
1/2 tsp Black Gram seeds
1/2 tsp Yellow Lentils / Togari bele / Toor dal
2 Cloves
1/4 inch sized Cinnamon / Chekke
1.5 tsp Coriander seeds
8 -10 Fenugreek seeds
Pinch of Asafetida powder
10 - 12 Curry leaves (5-6 for Masala and remaining for Seasoning)
1/2 cup cooked yellow lentils/Thogari bele/Toor dal
2 - 3 tsp Oil

Recipe:
Peel cabbage turnips and chop them into medium sized pieces as shown in the picture below. Cut the onion into medium sized pieces.

Put chopped cabbage turnips, soaked green peas in a pressure cooker. Add salt, chilly powder, jaggary, little amount of water and cook them well. (2-3 whistles) Once the pressure goes off, add the chopped onion and cook them for about 4-5 mins until onion is cooked.

Add red chillies, cumin seeds, coriander seeds, 1/4 tsp mustard seeds, black gram seeds, yellow lentils, fenugreek seeds, white rice, cloves, cinnamon and 1-2 tsp oil in a pan. Once it starts giving nice aroma, add asafetida powder, 5-6 curry leaves, turmeric powder and fry them for about 1 min in  low flame.

Add grated coconut, fried sambar masala, tamarind 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.) Add this ground masala to the vessel containing cooked cabbage turnips, add cooked yellow lentils, bring them to boil and stir well. (Add water, salt if required.)

Put 3/4 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 5-6 curry leaves and add it to sambar. It goes well with Rice/Dosas/Chapathi.