Sorekayi(Bottle Gourd) Payasa

Ingredients:
1 large Bottle Gourd / Sorekayi or 7-8 cups chopped Bottle Gourd
1.5 - 2 tsp Rice flour / Ground Rice Batter
3 - 4 cups Jaggary / Bella
4 cups fresh Coconut Milk
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt

Recipe:
Peel the bottle gourd, remove the inner part, seeds and chop them into medium sized thin pieces as shown in the picture below.

Grind 4 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water. (If it is frozen coconut use hot water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 3 cups of water to the squeezed coconut, mix well and squeeze it again. Cook the chopped bottle gourd in a vessel by adding this thin coconut milk. Once its cooked, add jaggary, pinch of salt and bring them to boil. Keep this in low/medium flame for about 5 mins.

Take around 1/4 cup of thin coconut milk in a bowl, add rice flour / batter and mix them well. Add this to the vessel containing cooked bottle gourd and bring them to boil.

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

Serve it hot or chilled. The above mentioned ingredients will serve 10 cups of Payasa.

Garga Soppina Tambli

Ingredients:
1 bunch of Garga Soppu (Tender one) / Trailing Eclipta / False Daisy / Bhringaraja / Kesharaja
3/4 cup grated Coconut
5 Black Pepper
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups 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 Garga leaves and keep it aside.

Chop the leaves into medium sized pieces. Put 1 tsp ghee, 1/4 tsp cumin seeds, black pepper in a thick bottomed vessel and heat. Once it turns golden in colour, add Garga leaves and fry them for about 4-5 mins in medium flame.

Grind grated coconut, fried Garga 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.