Gandhari Kodi(Tender Bird's Eye Chilly Leaves) Tambli

Ingredients:
1 cup Tender Bird's Eye Chilly Leaves with some flowers and 1-2 tender Chillies / Gandhari Menasina Chiguru, Hu, Ele Menasu
3/4 - 1 cup grated Coconut
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups fresh Buttermilk
1.5 tsp Ghee
1/2 tsp Mustard seeds
Salt to taste
4 - 5 Curry leaves
1 - 2 broken Red Chillies

Recipe:
Wash the leaves properly, chop it into medium sized pieces and keep it aside.

Put 1 tsp ghee, 1/4 tsp cumin seeds in a thick bottomed vessel and heat. Once it turns golden in colour, add chopped leaves and fry them for about 4-5 mins in medium flame

Grind grated coconut, fried leaves 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 to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with Rice.

Pindi Payasa

Ingredients:
1 cup White Rice (Preferred: Basmathi or Sona Masuri)
2 cups Jaggery
1.5 cups finely grated Coconut
6 - 7 Cardamoms / Elakki / Elachi
Pinch of Salt
2 - 3 tsp Ghee

Recipe:

Wash rice and put it in a vessel. Add 8 cups water in a vessel and bring it to boil. Add washed rice and cook it for around 15 mins in medium flame.

Add jaggery, pinch of salt and bring it to boil. Keep it in low/medium flame for about 8-10 mins.

Add the finely grated coconut and mix them well. Cook this in low flame for about 5 mins until almost all the water content gets evaporated.

Add mashed cardamom seeds, ghee and mix them well.

This can be used for Naivedyam. Serve hot or cold.