Beempuli Uppinakayi / Bilimbi Pickle

Ingredients:
50 Beempuli / Bilimbi
1 cup of coarse Salt
1 cup Pickle Masala
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
Big pinch of Asafetida powder

1 tsp Oil

Recipe:
Clean and wipe the Bilimbis using a clean cotton cloth.

Cut them into medium sized pieces as shown in the picture below.

Add salt and mix them well.

Keep this aside for about 5-6 hrs until it absorbs the salt content.

Prepare the pickle masala as mentioned in "Ambate Kayi Uppinakayi" recipe.

Put the pickle masala to the vessel containing chopped bilimbi, add salt water(Boiled and cooled) if required and mix them well. Put mustard seeds, cumin seeds, oil in a pan and heat. Once it start spluttering, add asafetida powder, keep this for few seconds and add it to pickle. Mix well and transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in a refrigerator. The life time of the pickle is about 1 month. It goes well with rice, dosas, etc.

Purple (White) Yam (Addathali, Thuppa Genasu, Thuna Genasu, Uppa Kirengu) Subji (Palya) | ತುಪ್ಪ ಗೆಣಸು (ಅಡ್ಡತಾಳಿ, ಉಪ್ಪ ಕಿರೆಂಗು, ತೂಣ ಗೆಣಸು) ಪಲ್ಯ (ತಾಳು)

Tasty side dish from Purple (White) Yam

Ingredients:

3/4 Kg (5 cups chopped) Purple (White) Yam or Dioscorea Alata  |  ತುಪ್ಪ ಗೆಣಸು (ಅಡ್ಡತಾಳಿ, ಉಪ್ಪ ಕಿರೆಂಗು, ತೂಣ ಗೆಣಸು)

1 - 2 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ

1/4 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು  

3 - 4 Tbs grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

2 tsp Black Gram seeds  |  ಉದ್ದಿನಬೇಳೆ

1 tsp Mustard seeds  |  ಸಾಸಿವೆ

2 - 3 broken Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು

2 strands Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು 

4 Tbs Oil  |  ಎಣ್ಣೆ

Recipe:

Remove the outer skin of Purple Yam and chop them into medium sized thin pieces as shown in the picture below. Wash the chopped Yam 5-6 times in water until the stickiness goes off.

Put the chopped Yam in a pressure cooker. Add turmeric powder, chilly powder, salt, around 2 cups of water and cook them well(5-6 whistles). 

Once the pressure goes off, keep the Palya in medium flame.(Adjust the consistency by adding required amount of hot water) Once the water content is almost dried, add grated coconut and keep the Palya in low flame for about 2-3 mins.

Put black gram seeds, mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice | Chapathi.

Tips (ಸಲಹೆ): 

 * Tastes great when it is served hot. Once it cools, the Subji becomes thick

 * Be careful while cutting the Yam as it is very sticky. It easily slips away from the hand

 * Upper part of the root can be used for planting

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 * ಬಿಸಿಯಾದ ಪಲ್ಯ ತಿನ್ನಲು ರುಚಿ. ತಣ್ಣಗಾದಾಗ ಗಟ್ಟಿಯಾಗುತ್ತದೆ

 * ಗಡ್ಡೆಯು ಕೈಯಿಂದ ಜಾರುವುದರಿಂದ, ಹೆಚ್ಚುವಾಗ ಜಾಗ್ರತೆ ವಹಿಸಬೇಕು

 * ಗಡ್ಡೆಯ ತುದಿಯ ಭಾಗವನ್ನು ನೆಡಲು ಉಪಯೋಗಿಸಬಹುದು