Narthanga Ogare | Sadam Hiralehannu Chitraanna

Narthanga Ogare / Hiralehannu Chitraanna (In Narthanga is a tamil word and Hiralehannu is a kannada word. It’s a type of citric fruit in English it is called Citron (http://en.wikipedia.org/wiki/Citron). It is very sour and it is used for citron (narthanga) pickle. The citron juice is used for ogare (Spiced Rice).

Ingredients

• Rice - 2 cups (Cooked) ( i've used sona masoori)
• Curry leaves - 1 stalk
• Cashews - 6 to 10
• Naarthangai / Citron juice (2 no)
• Kobri (Dry Coconut) - 1/4 cup

Tempering : 

• Mustard seeds - 1/2 tsp
• Asafoetida/ hing - 1/2 tsp
• Uddhina bele - 1/2 tsp

Ingredients for Dry Powder

• 1/2 cup Black Gram / Uddhina bele / Urad dal
• 1 tsp Black Pepper / Menasu / Kali Mirch
• 1/2 tsp split chickpeas / Kadale bele / Chana dal
• 4 to 5 Red Chillies / Byadagi Kempu mensinakai / Mirchi

Method for Dry Powder

• Fry all the ingredients and make a smooth powder. Keep aside

Method

• Take a pan add homemade ghee (Desi ghee) 1/4 cup on a low heat
• Add 1/2 tsp mustard seeds, uddhina bele 1/2 tsp, cashews pieces fry till golden color, Add curry leaves.  
• Add cooked rice, dry powder, Salt and kobri (dry coconut)
• Then add naarthanga juice mix well and serve hot

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Papaya KadagPuli

Papaya KadagPuli is an iyengar dish. When we buy the Papaya for this dish we should pick one which is not ripe. This is so that the fruit can be cooked. Try this, It has got a very good taste sweet cum sour mixed with masala. I loved it when my mom made this. Usually kadag - puli dish is made using other vegetables like okra(bhendi), Beetroot, Cucumber etc . Making this with Papaya Fruit gives this recipe a very unique taste.

Ingredients

• Papaya - 2 cups, chopped
• Curry leaves 2 to 3
• Tamarind paste / juice - 1 tsp
• Jaggery to taste

Masala Ingredients

• Coconut - 1/2 cup
• Turmeric powder - A pinch
• Hing / Asafoetida
• Mustard seeds - 1 tsp
• Red chillies - 2 or 3 (acc to taste)
• Dalia / Roasted chana / Hurkadale - 3 tsp

Method

• Take a pan add 1/2 cup of water and add papaya pieces and boil it till cooked well
• Grind the masala using a bit of water make a thick paste
• Add into cooked papaya and bring to boil
• Add salt to taste and add curry leaves, Stir well
• Add tamarind, jaggery stir well ... kadag puli becomes medium thick.
• Serve hot with hot rice, chapati

| Copyright © Malas - Kitchen 2009 | | All rights reserved