Mambala(Sun Dried Mango Pulp) Sasive

Ingredients:

1.5 inch long piece of Sun dried Mango Pulp / Mambala
1/2 cup Jaggary
1 cup grated Coconut
1 Red Chilly
Salt to taste
3/4 tsp Mustard seeds(1/4 tsp for Grinding + 1/2 tsp for Seasoning)
1 - 2 broken Red Chillies
4 - 5 Curry leaves
1 tsp Oil

Recipe:

Put Mambala in a bowl and add around 1.5 cup of warm/hot water and keep it aside for about 30ms. Mash it properly or put it in a mixer and grind it for few seconds. Add grated jaggary and mix well.

Put grated coconut, red chilly and 1/4 tsp mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.)

Add ground coconut to the vessel containing mashed Mambala and mix well. Add water and salt if required.

Put oil, 1/2 tsp mustard seeds, broken red chillies in a pan and heat. Once it starts spluttering, add curry leaves and keep it for few seconds and then add it to Sasive. Mix well before serving. It goes well along with rice

Umbrode / Bajakrode / Rice, Black Gram Seeds Vada

Ingredients:
1 cup Black Gram seeds / Uddina Bele / Urad Dal
3 cups White Rice (Preferred: Sona Masuri)
1/2 tsp Cumin seeds / Jeerige
2 - 3 Tbs Butter
Salt to taste
Oil

Recipe:

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water.

Dry roast the black gram seeds in medium flame until it turns light golden in colour as shown in the picture below.

Once it comes to room temperature, put the dry roasted black gram seeds in a mixer and grind it into smooth powder as shown in the picture below.

Put butter, cumin seeds, salt to the vessel containing ground rice batter and mix them well. Add powdered black gram seeds and mix them well. (Add water if required. Don't make the dough too thin.)

Sprinkle little amount of oil on a plastic sheet and spread it over the sheet. Make grape sized ball from the prepared dough and place it on the plastic sheet as shown in the picture below.

Pat them on the plastic sheet using another small plastic sheet and bowl as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vadas in oil and deep fry until they turn golden in colour.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.