Kodi Tambli

Ingredients:
2 - 3 tender Guava leaves / Perale Chiguru
2 - 3 tender Bael leaves / Bilvapatre Chiguru
2 - 3 tender Emilia Sonchifolia(Botanical Name) / Ili Kivi Soppu
1 - 2 tender Cashew leaves / Gerubeeja Marada Chiguru
1 - 2 tender Mango leaves / Maavina Marada Chiguru
1 - 2 tender wild Ixora leaves / Kaadu Kepule Chiguru
1 bunch of wild Ixora Flower / Kaadu Kepule Hu
5 - 6 tender Melastoma Affine / Nekkarika Chiguru
6 - 8 tender Melastoma / Nela Nekkarika Chiguru
2 - 3 tender Kokum leaves / Punarpuli Chiguru
1 - 2 Java Plum / Kuntala Chiguru
2 - 3 tender Enjira leaves / Enjira Chiguru
5 - 6 tender Chera leaves / Chera
1 - 2 Red Chillies
1 cup grated Coconut
1 cup fresh Buttermilk
Salt to taste
2 broken Red Chillies
3 - 4 flakes of Garlic
4 - 5 Curry leaves
1 tsp Mustard seeds
2 tsp Oil

Recipe:
Wash all the above tender leaves, ixora flower and keep them aside.

 

Put this in a vessel/pressure cooker, add red chillies, sprinkle little amount of water and cook.

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

Remove outer cover of garlic pods and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in colour. Add mustard seeds, broken red chillies and fry. As soon as it starts spluttering, add curry leaves and then add it to Tambli. It goes well with rice.

Maragenasu Happala / Yucca Papad

Ingredients:
2 Kg Yucca / Maragenasu
1 tsp Sesame seeds
1 tsp Chilly powder
Salt to taste
Oil

Recipe:

Remove the outer cover of yucca, wash them in water, cut them into medium sized pieces as shown in the picture below.

Place them in a traditional steamer or pressure cooker. Add around 11/4 cup of water, salt, chilly powder and steam cook for about 20-30 mins.

Grind the cooked yucca into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.

Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.

Remove one plastic sheet, place the papad upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.

Sun dry the Happalas for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve as it is or along with Rice and Rasam or with other curries. The above mentioned ingredients will serve around 75 Happalas.