Punarpuli Saru / Kokum Rasam

Ingredients:
8-10 dried Kokum Skins / Onagisida Punarpuli Sippe
Large Lemon sized Jaggary
1 Green Chilly
Pinch of Turmeric powder
Salt to taste
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Put kokum skins, cut green chilly, salt, jaggary, turmeric powder and around 8-10 cups of water and bring it to boil. Keep the rasam in medium flame for about 3-4 mins. 

Put mustard seeds, cumin seeds, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.

Breadfruit(Deegujje / Deevi Halasu) Tava Fry

Ingredients:
1/2 medium sized Breadfruit / Deegujje
1/3 cup Rice flour
1/2 cup Semolina / Bombay Rava (Preferred: Small)
1/4 tsp Turmeric powder
Salt to taste
Big pinch of Asafoetida powder
1 tsp Chilly powder
Oil

Recipe:

Remove the outer skin and innermost part of breadfruit and cut it into medium sized thin pieces as shown in the picture below. Put this in a salt water for about 10-15 mins.

Put rice flour, semolina, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.

Roll the breadfruit pieces over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava, place the breadfruit pieces and apply little oil over the breadfruit pieces shown in the picture below.

Turn both the sides of breadfruit pieces frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It goes well along with rice and any kind of mild Thove/Dal or Rasam.