Mulangi Soppu Palya / Radish Leaves Subji

Ingredients:
1 bunch of Radish Leaves/ Mulangi Soppu
3 medium sized Onion
3 - 4 Green Chilies
Salt to taste
Pinch of Turmeric powder
1/4 tsp Tamarind powder
Large grape sized Jaggary
2 tsp grated Dried Coconut / Kopra
3 tsp Dalia Split
2 - 3 tsp grated Coconut
4 - 5 Curry leaves
1/2 tsp Mustard seeds
1/2 tsp Black Gram seeds
1/2 tsp Cumin seeds (1/4 tsp for Seasoning  + 1/4 tsp for Masala)
Big pinch of Asafeotida 
3 - 4 tsp Oil

Recipe:

Chop radish leaves, green chilies into small pieces as shown in the picture below. Chop the onion into thin medium long pieces as shown in the picture below.

Put dalia split, grated dry coconut, 1/4 tsp cumin seeds, pinch of asafeotida in a mixer and crush them as shown in the picture below.

Put mustard seeds, black gram seeds, 1/4 tsp cumin seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add big pinch of asafeotida, curry leaves, green chilies chopped onion, salt and fry them in low/medium flame for about 4-5 minutes.

Add chopped radish leaves, turmeric powder, tamarind powder, jaggery, salt and cook them well by covering the lid on low flame.

Once its cooked, add dalia split masala, grated coconut and mix them well.

Keep the palya in low flame for about 2-3 minutes. It goes well with Rice / Chapathis.

Akki(Rice) Sandige

Ingredients:
3 cups white Rice
8-10 Red Chilies
10 strands of Curry leaves
Small grape sized Asafoetida
1.5 tsp Sesame seeds
Salt to taste
3 liters of Water

Recipe:
Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Add crushed red chillies, curry leaves as shown in the picture below.

Put this in a heavy bottomed vessel, add sesame seeds, asafoetida, 3 litres of water and mix them well.

Heat this mixture, keep stirring the mixture until it is cooked. Keep this aside and allow it to cool to room temperature.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below or press this in a Chakkuli Maker as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice, Rasam, etc. The above mentioned ingredients will serve around 300 Sandiges.