Nelli Sattu(Sun Dried Gooseberry) Tambli

Ingredients:
6-8 pieces of Sun Dried Gooseberry pieces / Nelli Sattu
1 Green Chilly
5 - 8 Black Peppers
1 cup grated Coconut
2 cups of fresh Buttermilk
1 - 2 broken Red Chillies
1/2 tsp Mustard seeds
2 - 3 cloves of Garlic
1 strand of Curry Leaves
2 tsp Ghee

Recipe:
Put 1 tsp ghee in a pan and heat. Add sun dried gooseberry pieces, black pepper and fry them in low flame until it puffs up as shown in the picture below.

Grind coconut along with fried gooseberry, green chilly into smooth paste by adding required amount of water. (If it is frozen coconut, use hot water while grinding.)

Add this ground coconut to a vessel. Add buttermilk, required amount of water, salt(if required) 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.)

Remove the outer cover of garlic, mash them and put it in a pan. Add 1 tsp ghee and fry them in low flame until they turn golden in colour. Add mustard seeds, broken red chillies and fry them in low flame. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with rice.

Akki Kadle Payasa

Ingredients:
1 cup Bengal Gram seeds / Kadle Bele / Chana Dal
1 cup broken Cashew Nuts / Geru Beeja
3/4 cup White Rice (Preferred: Sona Masuri)
2 - 2.5 cups Jaggary / Bella
3 - 3.5 cups fresh thick Coconut Milk
4 - 5 Cardamoms / Elakki / Elachi
Pinch of Salt

Recipe:
Wash bengal gram seeds, rice in water for about 2-3 times add it to a pressure cooker. Add the broken cashew nuts, 1/2 cup jaggary, around 5 cups of thin coconut milk or water and pressure cook.(4-5 whistles in cooker.)

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 6-7 cups of water to the squeezed coconut, mix well and squeeze it again and prepare the thin coconut milk. Once the pressure goes off, add the remaining jaggary, around 2 cups of thin coconut milk and bring it to boil. Keep the payasa in low flame until all the jaggary gets melted.

Add thick coconut milk and bring it to boil. Add mashed cardamom seeds and keep the payasa in low flame for about 1-2 mins.

Serve hot or cold. The above mentioned ingredients will serve around 10 - 12 cups of Payasa.