Moolangi soppina palya

Finely chopped Raddish leaves - 2 cups

Onion - 1 finely chopped 

Sambar Powder - 6 tsp

Dry Grated coconut - 0.5 cup

Tamarind - 2 small groundnut size

Tempering

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Oil - 3 TbSp

Urad dal - 1 tsp

Mustard - 1 tsp

Curry leaves

1)  Add oil and give a tempering of urad dal and mustard seeds. 

Add curry leaves and a pinch of turmeric 

2) Add onion and saute it till translucent

3) Add chopped Raddish leaves and give a good mix.

4)Close the lid and allow to cook

5)Take a dry mixi jar, add 6 tsp sambar Powder and 1/2 bowl dry coconut. Add 2 groundnut size tamarind.

Grind it to a fine powder without adding water

6) Check if Raddish leaves are cooked.

If not sprinkle little water and allow it to cook

7) Once cooked, add salt and 1 tsp jaggery.

8)Mix well. Add grinded masala powder and give a good mix.

9) Add 2 tsp oil on top, so that the bottom doesn't get burnt with masala Powder.

10) Close the lid and allow to cook on low flame for 5 min 

11) Garnish with freshly grated coconut.

Dose kayi haali

2 cup rice

1 cup urad dal

2 cup grated coconut

1/2 cup jaggery

4 cardamom

Govekai kadubu

Rice - 1 cup (250 gm)

Jaggery - 1 cup (500 gm)

Chopped pumpkin - 3 cup (500 gm)

Cardomom - 8

Grated coconut - 0.5 cup

Salt - 2 tsp

1) Soak rice in water for 4 hrs

2) wash it thoroughly and grind it to fine paste along with cardomom

3) This rice paste should NOT be fermented. For some reason after grinding the rice, if we cannot proceed with making the sweet, it should be kept in refrigerator

5)Pour the rice paste into a large kadai

6)Add 1 cup jaggery and mix rice paste with jaggery on very low flame

7)Once rice and jaggery have mixed well add chopped pumpkin.

8)Keep stirring on low flame

9)Add 2 TSP salt 

10) Lump keeps forming.

Take the lumps on side and pinch it with spatula and keep striring.

11) After stirring continuously for about 30 - 40 min, it starts accumulating as one big dough.

12) Now wet your hand and touch the dough. The dough should not stick to your hand.

13) Switch off the flame and allow this dough to cool

14) Take some banana leaves and put on low flame so that later folding becomes easy

15)Wipe the banana leaf with water. Wet your hands and take fistful of pumpkin dough and apply it in the middle part of the leaf evenly in a rectangle shape.

16) Garnish it with grated coconut 

17) Fold it on all 4 sides.

18)In a cooker place some good amount of water ( 4 cup water) so that we can steam it for 1 hr.

19)Put a small vessel and then a big plate on top of it

20) Now place a banana leaf and on top of that pumpkin packets.

21)Steam this for 1 hr.

Around 7 kadubu gets made from this measurement