ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
Wish you all happy & prosperous new year :) I am bit late to say this since we were on vacation. This time, we celebrated the new year in our native. Hubby had took a week off and we enjoyed our time in native for couple of days. While we were leaving from Bangalore, it was bit chill and we went with enough winter clothes. But from the day when we reached native, it was really hot! While coming back, our luggage was heavy with the stuff from native and these winter clothes :) Every time we are back from native, it will take at-least a week to adjust to the routine life here..sometimes, I feel like going back to native again! But after leaving the job, that feeling is reduced a bit :)
Coming back to the recipe, Kadag Puli is a kind of sambar or curry which goes well with rice. Since we won't add any lentils to this sambar, it won't take much time to prepare. Adding of cucumber will give a nice aroma and taste to this Kadag Puli.
Preparation time: 20 minutes
Servings: 3 - 4
Half of a medium size cucumber
Grated coconut - 1 1/2 cup
Mustard seeds - 3/4 spoon
Dry red chillies - 2 (adjust according to taste)
Turmeric - 1/4 spoon
Tamarind - 1 spoon or to taste
Raw rice - 1 spoon
Pinch of asafoetida
Sugar or jaggery - 1/2 spoon
Salt to taste
For seasoning: oil, mustard seeds, curry leaves
Peel and cut the cucumber into small cubes. Add 1 1/2 cup of water and cook it on medium flame.
Grind the grated coconut, mustard seeds, red chillies, turmeric, tamarind, asafoetida, washed rice, sugar / jaggery and salt into fine paste.
Once the cucumber is cooked nicely, add the ground paste and allow to boil for 4 - 5 minutes. If needed, add water to adjust the consistency.
Heat oil in a small wok and do the seasoning with mustard seeds and curry leaves.
Add this seasoning to Kadag Puli. Check and adjust the taste. You can add few drops of lime squeeze for taste.
Serve this Kadag Puli with hot rice!
- For this recipe, cucumber can be substituted with Ash gourd also.