Thykila Mudho

Thykila Mudho (thakara Idly)

Usually Mudho is prepared in Banana leaves, but it can be prepared in idly set also.

Ingredients

Thykilo                           finely chopped  2 cups

White rice                    1 cup

Grated coconut           1 cup

Thoor Dal                     ½ cup     (thuvara parippu)

Chiily powder              1 tbsp

Salt to taste

Method

Soak thoor dal and white rice  for one hour.  Then grind this with coconut coarsely using little water.   Mix chilly powder, salt  and chopped thykilo leaves.   Grease idly mould with little oil and pour mixture then steam it for 15 to 20 minutes.  This is a very good side dish with Dali thoy and less spicy curries.

ponsa happolu (Jack Fruit Papad)

JACK FRUIT PAPAD

Ponsa happolu  is  mostly prepared  in the jack fruit season .   In my childhood days I always saw  my grand mother and aunties were busy in  preparing  many varieties  of papads, pickles etc    during  summer vacation.   Those papads were   put   under the sun for drying.  When the papads were kept for drying , all our cousins were put on security duty  in rotation in order to safeguard the papads from  crows and cows .  In between the mischievous  ones goes  and  eat the raw papads.   We all cousins, while giving duty   used to slowly go and eat raw papads and sometimes gets scolded   from elders. Really missing  those  days.

We can store this papad for   a longer period in air tight    containers.  This can be eaten as snacks or   spicy papads  can be eaten as side dish for lunch. This can be a quick snack   for  unexpected guests visit.  These are  very healthy than bakery foods.

NB:- Recipe in the next post

kadgi gashi (Raw Jack Fruit Curry)

Here is simple  jack fruit curry.

Ingredients

Raw jack  fruit  cut into big pieces             1cup

Grated  coconut                                        1cup

Red chilly                                                 10 to 15

Tamarind  pulp                                         ½ tsp

Garlic                                                        8 to 10 cloves

Coconut oil                                               2 tsp

Salt to taste

Method

Cut the jack fruit in to big pieces, peel off  the green skin and wash it.  Cook this in cooker for 2 or 3 whistle .

For masala- grind  coconut,  red chilly fried in little oil, tamarind pulp  in to smooth paste.

Add this paste into cooked jack fruit,  add salt boil this for 5 to 10 min.  Now heat oil in seasoning pan  add crushed garlic with skin  fry them till light brown pour this on boiling curry and cover the lid. Serve this with rice.

KADGI PODI

kadgi podi (Tender jackfruit fry)

Kadgi podi  or tender jack fruit fry  is one of the most favourite dish to almost all  Konkanis.  It is  prepared  in most of the  festivals and feasts.  Its my favourite dish and I never bothered about eating the deep fried podis  since it is  available for a short season in a year.  Most people avoid preparing jack fruit recipes because its very messy affair, but this dish is worth trying.

Jack fruit   slices                      15 to 20

White rice                                1 cup  soak it in water for 30 min.

Chilly powder                         2 tbsp

Hing  powder                          ¼ tsp

Salt to taste

Oil for deep fry

Method

Steam  jack  fruit slices in steamer for 10 min. let it cool for some time.

Grind soaked rice into thick paste then add chilly powder, hing (kayam) , salt and  mix it well.

Heat oil in kadai   dip jack fruit slices into paste and deep fry them.

Enjoy hot hot  kadgi podi   with rice and dal.  It can be had as snack   or  as a side dish also.