Unde(Chendu) Huli Uppinakayi(Pickle)

Ingredients:
5 medium sized Unde(Chendu) Huli / Kette Huli / Artocarpus Lacucha / Monkey Jack
3/4 cup of coarse Salt

3 cups(around 50) Red Chillies 

Grape sized Asafetida or 1/2 tsp Asafetida powder

1 tsp Cumin seeds

1.5 tsp Fenugreek seeds

10 - 12 Black Pepper

3 - 4 tsp Mustard seeds (Preferred: Small one)

Few pieces of dried Turmeric or 1 tsp Turmeric powder

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

Remove the inner part, seeds and cut them into medium sized pieces as shown in the picture below.

Put around 3 cups of water, 3/4 cup of salt in a vessel and bring it to boil. Add chopped unde huli, bring it to boil.

Put around 3 cups of water and around 2 cups salt in another vessel, bring it to boil and keep it aside until it comes to room temperature. (This can be kept for a year and can be used while preparing pickles)

Drain the water content as shown in the picture below.

Put fenugreek seeds in a pan and dry roast it until it becomes very dark in color. Add cumin seeds, black pepper, mustard seeds, turmeric pieces. (If turmeric powder, add it at the end along with asafetida.) Fry them for about 1-2 min until they give nice aroma. Add asafetida and fry them for about 1 min in medium/low flame.  Put red chillies, 1 tsp oil in a pan and fry them in medium/low flame for about 5 mins. Keep this masala aside until it comes to room temperature.

Put this fried masala in a mixer/grinder and powder them as shown in the picture below.

Add sufficient amount of prepared salted water and grind them to smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 2 cups of ground masala)

Transfer this ground masala to a vessel, add the cooked unde huli, required amount of salt water and mix them well.

Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, dosas, etc.

Green Peas Masala

Ingredients:
2 cups tender Green Peas
1 medium sized Potato
1.5 cups chopped Beans
1 medium sized Carrot
1 large and 1 small Onion
3 medium sized Tomatoes
3 - 4 Green Chillies
6 - 8 strands of Coriander leaves
3 - 4 strands of Mint Leaves / Pudina
2 flakes of Garlic
1/4 inch sized Ginger
1 Cardamom / Elakki
1/2 inch sized Cinnamon / Chekke
1 Cinnamon Leaf / Chekke Ele
3 - 4 Cloves / Lavanga
5 - 6 Pepper
3 - 4 tsp Cashew nuts
8 - 10 Almonds / Badami
1 tsp dried Fenugreek Leavs / Kasuri Methi
2 tsp Rice
1.5 tsp Poppy seeds / Gase Gase
Salt to taste
1/2 tsp Sugar
3 - 4 tsp Oil
1/4 cup Heavy Whipped Cream

Recipe:
Peel the potato, carrot and chop them into medium sized pieces as shown in the picture below Chop beans into medium sized pieces as shown in the picture below.  Put green peas, chopped vegetables  in a pressure cooker, add little amount of water, salt and pressure cook. (1-2 whistles)

Chop small onion, one tomato, green chillies, 2-3 strands of coriander leaves into small pieces as shown in the picture below.

Put 2 tsp oil in a pan and heat. Add mashed ginger, garlic and fry them for 1-2 mins.  Add mashed almonds, other dry masala ingredients and fry them in low/medium flame for about 3-4 mins until they give nice aroma.

Add chopped green chillies, onion and fry them for about 2 mins. Add mint leaves, coriander leaves and fry them for about 1-2 mins. Add chopped tomato and fry them for about 2-3 mins in low/medium flame.

Grind the fried masala by adding required amount of water into smooth paste as shown in the picture below.

Chop remaining onion, tomato into small pieces as shown in the picture below.

Put 2 tsp oil in a heavy bottomed vessel and heat. Add chopped onion and fry them for about 2-3 mins in a low/medium flame. Add chopped tomato and fry them for about 3-4 mins until the oil oozes out.

Add ground masala and fry them for about 2-3 mins in low flame.

Add cooked vegetables, add sugar, required amount of water, salt and bring it to boil.

Add heavy whipped cream and mix them well. (This can be prepared at home by putting milk, cream of milk in a mixer and grind it for few seconds)

Add chopped coriander leaves and keep the curry in low flame for about 2-3 mins.

Server hot. It goes well with chapathi/poori.