Take a mixie jar, add coconut, masala powders, fennel seeds, garlic, salt and water, grind it into fine paste. Heat oil in a pan, add shallots and curry leaves, roast it well, then add coconut paste and water, boil it well, then turn off flame.
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Cut vegetables into medium sized pieces, then add to a pressure cooker, next add masala powders, salt and water, then cook it for 2 whistle. Wait for the pressure has gone, then add tamarind juice, and boil it well. Finally season curry with mustard, dry chilly and curry leaves.
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Crush ginger, garlic and pepper together. Heat oil in a pan, add fish at the bottom in a layer, add crushed pepper, ginger and garlic, add masala powders, next add tamarind juice, salt, and curry leaves, now cover the lid, and heat it well.Open the lid, pour coconut oil, then cook it again till the gravy become thick.
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Cut banana into small pieces and set aside. Soak sago rice, then cook it well. Boil milk with sugar, then add chopped banana, mix it well, next add sago rice, combine all well, once it become thick turn off flame. Finally add roasted cashews.
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Heat oil in a pan, add mustard and fenugreek, let it crack, then add garlic, shallots, chilly and curry leaves, saute it well, then add brinjal pieces, mix well and cook it until it become soft, next add masala powders, mix it to turn aromatic, next pour tamarind juice, add salt and combine well, boil it until it become slightly thick, then turn off flame.
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First, clean the fish and keep aside. Heat oil in a pan, add ginger, garlic, fennel and shallots, saute it well, then add masala powders, coconut, tomato and some water, boil it well, then let it cool. After that grind the mix into fine paste. Heat oil in a clay pot , add mustard, then pop it, then add dry chilly, ginger, garlic and shallots, saute it well, then add coconut paste, salt, and water, allow it to boil well, then add mango. Once it cooked enough add fish, cook it well, finally add some curry leaves and raw coconut oil.
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Soak mutton meat in vinegar and water mix for 1/2 hrs, then strain it. Take a pressure cooker add mutton,whole spices, add 1/2 of ginger garlic and chilly, chopped onion, tomato, 1/2 of masala powders, salt, curry leaves and water, mix well, then cook it for 4-6 whistle. Heat oil in a pan, add ginger garlic,coconut, chilly and curry leaves, saute it well, then add masala powders, after heating it well add cooked mutton, combine well and let it boil, now add pepper powder and masala powder, mix well, cook until it become dry, then serve it.
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Wash dal well, then add to a pressure cooker, add salt, turmeric and water then cook it well. Once the pressure is gone add potato and drum stick, cook it well. Heat a pan, add coconut, roast it until it become golden brown, add hing and curry leaves, and dry chilly, mix well, now add masala powders, combine well, then turn off flame. Grind it with water after the heat is gone. Heat another pan, add oil, then add okra, onion and tomato, saute it well, then add cooked dal, drumstick and potato, allow it to boil, pour coconut mix and tamarind juice, boil it well. Finally, season the curry with coconut oil, mustard, dry chilly, curry leaves and fenugreek.
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Heat oil in a clay pot, add ginger and garlic crushed, green chilly, onion and chopped bitter gourd, add salt, then saute it well. Grind cocconut, shallots, masala powders and required water, then grind it into fine paste and add to sauted bitter gourd, add more water , then add mango pieces, mix well, add salt and let it boil, then add fenugreek powder and curry leaves.Once it cooked enough, season the curry with mustard, shallots, dry chilly and chilly powder.
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Dry roast matta rice until it become crispy, then transfer it to a plate, next roast urad dal, then add above the rice. Next dry roast gram dal, and add to the plate, next dry roast dry chilly, then cumin, pepper and sesame seeds, then curry leaves, finally, grind it with hing and salt and make fine powder. Serve the powder with Ramasseri idli.
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Tharipola
Ingredients
Semolina
All-purpose flour
Baking powder
Baking soda
Vanilla essence or vanilla flavor
Eggs
Sunflower oil
Sugar
Cardamom
Milk
Tutti-frutti (optional, for topping)
Preparation
Preparing the base Mixing semolina with sunflower oil, then adding milk and sugar...
