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Kukku Rasayana Condensed Mango Kheer/Payasam Tulu Cuisine / Udupi recipe Indian Cuisine MY RATING - 9.4/10 Source - www.adipil.blogspot.com     nsushma.blogspot.com   Ingredients   Fruit Jaggery Grated Coconut Salt Method Peel out the fruit.  Squeeze out the Pulp.  Add Jaggery.  Add a Pinch of Salt.  Grate Coconut.  Grind it along with a few cardamoms and take out the milk.  Mix this along with the Fruit-Jaggery mix.  Mix it well.  Serve it cold with a few Fruit pieces cut into small pieces.

Kosambari (Lentil/Moong Dal Salad) Kannada/Tulu (Udupi) Cuisine Recipe MY RATING - 9.8/10 Source - wikipedia.com & maneadige.blogspot.com Image - nandyala.org Kosambari or Koshambari is a salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada).  These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine. Ingredients: 2 cups split moong dal (soaked in water overnight) 1 cup Grated cocunut 1 tsp Lime juice salt to taste For seasoning:   1 tsp Mustard seeds 1Green chilli, chopped A pinch Hing 3-4 Curry leaves 2 tsp Oil Method: Mix all the ingredients in a mixing bowl. For seasoning, heat oil and add mustard seeds. Once the seeds splutter, add the green chillis, hing and curry leaves. Add the seasoning to the other ingredients and mix well.  This is a very nutritious preparation that d