GURELL CHUTNEY PUDI

INGREDIENTS

1Cup gurellu(Niger seeds)
a small piece (2tsp)of tamarind
6 or 7 red chillies
8-10 cloves garlic
salt to taste

GURELLU

METHOD

Dry roast the gurellu seeds on a low flame and keep aside.
In a few drops of oil fry the red chillies.
Roast the tamarind in the pan till it becomes crisp.
Mix all the ingredients and grind to a powder.
Serve with steamed rice or jolada rotti.

HIREKAYI MOSARU BAJJI /TURAI KA RAITA

This is a very simple and quick to make recipe. This is usually served with steamed rice.

INGREDIENTS

I medium sized ridge gourd/hirekayi/turai

1 or 1/2 green chilli

2 tsp grated fresh coconut

1/2 cup fresh curd

a pinch of hing/asafoetida

salt to taste

1/2 tsp sugar (optional)

FOR TEMPERING

1/2 tsp oil (coconut oil would be preferable)

1/2 tsp mustard

1/4 tsp udad dal

1/2 dry red chilli

METHOD

Wash and lightly scrape the skin of the ridgegourd.

• Chop into pieces. Remove the seeds if any and add water and cook along with green chilli and salt till it is soft.
• Allow to cool.
• Grind the above mixture with all the  ingredients (except curd)to a smooth paste.
• Add beaten curd and temper.
• Serve with steamed rice.
• This is to be mixed with the rice and eaten.