Hunasekayi Thokku | Raw Tamarind Thokku | Pickle

This recipe is called “Hunasekayi Thokku” in Kannada. This is similar to “Mango Thokku” in which we use grated mango but this recipe is prepared using raw Tamarind ( Hunasekayi ). This Thokku is usually prepared in winter season mainly because raw Tamarind is available fresh during this season. Prepping Tamarind for this recipe is hardest part. There are 2 ways this can be done which my mother has taught me, 
1. Peel the Tamarind skin & rip out the root strings. 
2. Break down the Tamarind into small pieces and just rip out the root strings 

The 2nd way is much easier & faster because it is quite a big & tedious task to peel the skin. It’s also very hurtful on the nails ;). One you have used either of the above ways to prep the Tamarind then use a hand pestle to crush the tamarind & remove the tamarind seeds. This is will suitable with hot plain rice with 1 tsp oil, or also good with Dose & Idli, etc.
















Prep Time : 45 Mins
Cook Time : 4 Mins

Ingredients

  • Hunasekayi / Raw Tamarind - 3 cups (pieces)
  • Hasimensinakayi / Green Chillies - 20 (no) Or 100 grms (adjust as per your spice level)
  • Kalluuppu / Sea Salt - 1 tbsp (adjust as per taste)
Tempering :
  • Yenne / Oil - 2 tbsp ( I've used Olive oil)
  • Sasive / Mustard seeds - 1 tsp
  • Hing / Asafoetida - 1/2 tsp
Method
  1. Wash tamarind throughly and dry completely
  2. Break it and remove root strings and mash them using pedestal with the skin
  3. In a blender/mixer add crushed tamarind , green chillies and salt
  4. Grind in to smooth paste (Do not add water)
  5. Transfer into a bowl 
  6. In a low flame, heat oil in a pan add mustard seeds allow them to splutter, Add hing
  7. Add slowly thokku into the oil and stir for 3-4 mins thats it 
  8. Let it cool. Transer into a glass jar and store it in refrigerator for more than 1 year.
Tips :
  • To avoid mess in the kitchen counter top place a sheet of plastic cover. 
  • If possible use food gloves to protect your hands and nails.





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Mysore Mallige Idli | Soft Idli

The distinct white idlies are so soft, fluffy and spongy texture. Very popular breakfast in Southindia This recipe popular in Mysore (my hometown). Mallige means Jasmine it is named after Mysore. It has been many variations to make batter.










Prep Time : 45 mins + 8 hours Fermentation
Cook Time : 8 Mins
Yield 4 people


Ingredients

  • Idli rice - 2 cups
  • Urad dal / Black split lentils - 1/2 cup
  • Sabudana /Tapioca Sago - 1/4 cup
  • Sea Salt to taste
  • Water for grinding
Method for Batter
  • In a bowl idli rice and sabudana together using 2 cups of water and soak for 4 hours 
  • In a separate bowl urad dal using 1 cups of water and soak for 4 hours
  • In wet grinder / mixer (i used wet grinder) Switch on the grinder and press start button while running the wet grinder 
  • Drain off the water on another bowl (do not discard) and add rice,sabudana together slowly grind it to coarse batter using little water (use soaked water and if required add little water ) for 20 mins  
  • Then transfer the batter into big pan 
  • Grind urad dal/Udhinabele add very little water grind it to smooth fluffy batter for 25 mins
  • Add salt grind for 5 mins
  • Transfer into same big pan 
  • Mix the batter well (using hands) for 5 mins
  • Cover it with lid tightly and let it for fermentation (approx 8 hours) 
Tip : In the cold weather keep the batter in a warm place and fermentation little more than 8 hours.

Method for Idlis
  1. Grease the idli plates with oil. Stir the fermented batter with a ladle 
  2. Add the batter in to each plate ( plate stand u will get it in India).
  3. Add water turn the gas stove on on low heat. Idli stand keep it in the pressure cooker do not put pressure cooker weight. It will cook in the steam itself let it cook for 8 mins
  4. Turn off the heat and remove the pan lid 
  5. Gently take out the idlis and serve with chutney/sambar 
Note : very important for Idli batter consistency and measurement of the ingredients 




| Copyright © Malas - Kitchen 2019 | | All rights reserved |