Methi'culous coastal flavour

Udid Meti Mango curry with fenugreek and coconut 
Ingredients

• Raw mango 100 gm
• Split black urad dal 50 gm
• Grated coconut 100 gm
• Jaggery 20 gm
• Dry red chilly 8 nos
• Hing (asafoetida) 5 gm
• Curry leaves 10 nos
• Mustard seeds 5 gm
• Fenugreek seeds 5 gm
• Coriander seeds 5 gm
• Salt to taste

Method

• Peel and dice raw mango and keep aside.
• In a hot pan, roast coriander seeds, dry red chilly, split black urad dal and fenugreek seeds.
• Add fresh coconut to the above ingredients and grind them to a fine paste, keep aside.
• Heat oil in a kadai/pan, add in mustard seeds, curry leaves and hing.
• Into oil, add paste and cook slightly. Add jaggery.
• Add water and bring to a boil.
• Now, add mangoes and salt for seasoning, cook for about 10 minutes.
• Serve with steamed rice

 

Kalingada Pole Watermelon Rind Dosa 
Ingredients

• Watermelon Rind 100 gm
• (only the white)
• Dosa rice 200 gm
• Poha (flattened rice) 50 gm
• Salt to taste
• Sugar 10 gm

Method

• Wash poha and keep aside, reserving the strained water.
• Soak the dosa rice for an hour.
• Make a paste of the watermelon rind.
• Add ingredients into a grinder and grind to a smooth paste.
• Keep adding water from the soaked poha while grinding batter.
• Once the batter is smooth, add salt and sugar, check seasoning and consistency.
• Batter needs to be of a consistency to spread on the pan. 
• Allow the batter to ferment at room temperature for six to eight hours.
• Heat a non-stick pan or a heavy dosa griddle to medium heat.
• Apply oil evenly on the griddle.
• Pour a ladle full of dosa batter on the hot pan and allow it to spread
• Cover with a lid and cook till done
• Serve with coconut chutney.