Southekayi(Yellow Cucumber) Huli Menasina Kodilu(Sambar)

Ingredients:
1 medium sized Ripen Yellow Cucumber
1.5 cups grated Coconut
3 - 4 Red Chillies
1/4 tsp Chilly powder
Grape sized Tamarind
Grape sized Jaggary
1/2 tsp Turmeric powder
1 bunch of Nerugala Soppu(Optional)
Salt to taste
5 - 6 Curry Leaves
1 tsp Mustard seeds
3 - 4 flakes of Garlic
2 tsp Oil

Recipe:

Cut the yellow cucumber, remove the innermost part, seeds. Chop them into large pieces and slit in between as shown in the picture below.

Put chopped cucumber, water, pinch of turmeric powder, chilly powder, jaggary and salt in a vessel and cook them well by covering a lid.

Put grated coconut, tamarind, remaining turmeric powder, red chillies 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) Transfer this ground masala to a vessel containing cooked cucumber. Add required amount of salt, water, nerugala soppu and bring it to boil. Keep it in low flame for about 5 mins.

Remove the outer cover of garlic flakes, mash and add it to a pan. Add 1-2 tsp oil to this pan and fry them in medium flame for few minutes until they turn golden in color. Add mustard seeds and once they start spluttering, add curry leaves and add the seasoning to Sambar. Mix well before serving. It goes well with Rice/Dosa/Chapathi.

Halasina Hannina(Jackfruit) Idli(Kadubu)

Ingredients:

4 cups Rice Rava (Preferred: Sona Masuri)

8 cups Jackfruit Pulp (Preferred: Tuluva Jackfruit)

1 cup Water

1.5 - 2 cups grated Jaggary
Salt to taste
2 Banana leaves

Recipe:

Wash rice and spread it on a kitchen towel or clean cotton cloth to dry for about 10 hrs.

Once all the water is dried up, grind the rice without adding water. Make sure that you don't grind it to smooth powdery texture. It should be like Idli Rava as shown in the picture below.

Cut the jackfruit and remove the fruits.

Remove the seeds and other unwanted parts as shown in the picture below.

Squeeze the pulp from the jackfruits by rubbing it on a perforated vessel as shown in the picture below or put this in a mixer and grind them for few seconds, squeeze and remove the unwanted particles.

Add around 1 cup of water, grated jaggary and mix well.

Add rice rava, salt and mix well. The consistency of the batter should be like that of thick milkshake.

Place the banana leaves over the flame for few seconds, wipe it using a clean cotton cloth. Place the banana leaves in a cooker container / traditional steamer as shown in the picture below and heat. Once the bottom water gets boiled, pour the prepared Idli batter as shown in the picture below.

Cover the lid and steam cook for about 15-20 mins in high flame and another 40-45 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Slice and serve them hot along with ghee and any kind of Sambar or Chutney