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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.

Aalu Bonda Potato Fillings South Indian (Kannada/Udupi), Konkan & Marathi Recipe Indian Cuisine Recipe MY RATING - 9.6/10 Source - www.recipesindian.com medhaa.blogspot.com FOR MORE RECIPES CLICK HERE   Ingredients 6 potatoes 8 green chillies 4 tsp oil (for seasoning) 2 cups Bengal gram flour 1 tsp chilli powder asafoetida water 2 tbsp coconut gratings oil for frying ½ tsp mustard seeds ¼ lime a few coriander leaves 1 spring curry leaves salt to taste Method Wash potato and boil in water. Peel and cut into small cubes. Cut green chillies and curry leaves. Drop them, as well as coconut gratings and salt, in a vessel. Combine potato pieces and put a few drops of asafoetida water. Mash properly. Put juice of lime. Season with mustard and curry leaves in oil. Shape balls of the potato mix and keep aside. Sieve Bengal gram flour. Make a batter by adding ½ cup of water, salt chilli powder and asafoetida in the flour. Heat oil in frying pan. Flatten the balls of potato mix, one by

Udipi Sambaar (Udupi Sambhar/Lentil Curry) Dakshina Kannada (Southern Canara) Cuisine Recipe MY RATING - 9.6/10 Source - www.udupifood.blogspot.com Ingredients : 1/2 Cup Toor Dal 1/2 Tsp Fenugreek seeds 1 Tsp Urad Dal 6 Nos Red Chillies 2 Tsps Corriander seeds 5 sprigs Curry Leaves 1 cup coconut (Grated) 30 nos Shallots 1 tsp Mustard Seeds 1 pinch asafoetida 2 Nos Green chillies 2 cups cut chunks of vegetables (brinjals, carrots, french beans, pumpkin, yam) 2 Tsp tamarind paste: Salt to taste 2 Tsps Jaggery/Salt Oil as per need Method: - Cook the tuvar dal till tender then mash. - Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too. - Add the red chilli and coriander seeds. - Add a 3 sprigs of curry leaves and the grated coconut and roast. - They should all turn light brown and aromatic. - Cool and grind to a fine paste with a little water. - Heat 1 tblsp