Pepper Rasam

Ingredients:

Ingredients for Masala:

4 tsp Black gram seeds / Uddina Bele

4 tsp Coriander seeds / Kottambari

4 tsp Pepper / Kaalu Menasu

2 tsp Cumin seeds / Jeerige

30-35 Curry leaves

1/8 tsp Asafetida powder

1 tsp grated dry Coconut

Ingredients for Rasam:

1 large Tomato

1/4 small sized Onion

2 Green Chillies

1.5 tsp prepared Pepper Rasam powder

Grape sized Jaggary

Grape sized Tamarind

Pinch of Turmeric powder

7-8 strands of Coriander leaves

1- 1.5 cup cooked Yellow Lentils / Toor dal / Thogari bele

Salt to taste

8-10 Curry leaves

3/4 tsp Ginger Garlic paste

Big pinch of Asafetida powder

1 tsp Mustard seeds

1/2 tsp Cumin seeds

2 tsp Oil

Recipe:

Dry roast all the masala ingredients except asafetida powder till they give nice aroma. Add asafetida powder and fry them for about 20-30 seconds. Cool them to room temperature.

Grind the above fried ingredients into smooth powder. (If refrigerated in an airtight container, can be preserved for longer period.)

Put tamarind and 1/4 cup of water in a bowl, mash, squeeze it properly and keep it aside.

Chop tomato into thin longer pieces as shown in the picture below. Chop onion into small pieces and cut the green chillies into two pieces as shown in the picture below.

Put mustard seeds, cumin seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min in medium flame. Add curry leaves, green chillies, asafetida powder, chopped onion and turmeric powder. Fry them for about 3-4 mins in medium flame until onion becomes light golden in color. Add chopped tomato and fry them for about 1 min.

Add tamarind juice, salt, jaggary, 1.5 tsp of prepared rasam powder, 2-3 cups of water in a vessel and cook them well well by covering a lid for about 20-30 mins. Add cooked yellow lentils and bring them to boil. (Cook the yellow lentils in a pressure cooker (3-4 whistles)by adding sufficient amount of water. The cooked yellow lentils can preserved in refrigerator for about 8-10 days.) Add salt, tamarind juice, water if required. Keep the rasam in low flame for about 5 mins. Add chopped coriander leaves, mix them well and cover the lid. It goes well with rice.

Southekayi Khara Guli Appa / Southekayi Khara Paddu

Ingredients:
1 cup White Rice(Sona Masuri Preferred)
2 tsp grated Coconut
1.5 medium sized Cucumber or 3 cups of grated Cucumber
2 - 3 Green Chillies
1 small/medium sized Onion
5 - 6 Curry leaves
Salt to taste
Oil

Recipe:
Soak the rice in water for about 3-4 hours.
Peel the cucumbers, grate them and keep them aside. (Remove the seeds if cucumber is ripened.)

Chop onion, green chillies into small pieces as shown in the picture below.

Grind soaked rice, grated coconut, curry leaves, salt into medium smooth paste by adding little amount of water.(Instead cucumber water can be used.) Add grated cucumber, chopped onion, green chillies into the bowl containing ground batter and mix them well.

Heat the Tava(Tava with depressions). Add around 2-3 tsp oil on each depression as shown in the picture below and heat it. (No need to add the oil each time)

Pour the batter into each depression as shown in the picture below. Cook them for about 3-4 mins in medium flame.

Cook other side of the guli appa as well in medium flame as shown in the picture below.

Take them from tava and serve hot. Ingredients mentioned above will serve 20-25 Southekayi Khara Guli Appas.