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ELLU BELLA MIXTURE (SANKRANTI MIX)

HELLO!!!!!

Wish you all a very Happy Sankranti!!!!!!

Sankranti or Pongal is a harvest festival celebrated in many parts of India.Every place it is celebrated in a different way.Love the traditions.
We clebrate Pongal/Sankranti at home too. We prepare pongal (with the first harvest but not possible these days) at home and also give the ellu bella mixture  to atleast 5 married woman.This is given or exchanged so that happiness prevails.I learnt this from my mom who a makes this platter every year and she has something interesting and creative each time.

During my childhood we used to celebrate with so much fervor along with all our grandparents ,relatives and friends.Preparations used to start a week earlier. Huge quantities of snacks were prepared to treat our guests.

Ellu Bella  mixture consisting of Ellu ,roasted peanuts, hurigadale ,colourful peppermints,dry coconut.It takes a lot if time to cut jaggery and dry cocunut into small pcs and roast peanuts and deskin them.

My Contribution for 78th #Foodiemonday #Bloghop theme #HarvestHarmony is this simple Ellu Bella Mixture that is a must in every household in Karnataka  on Sankranti .

Ingredients:

1 Cup Til / Ellu / Sesame seeds

4 Cups Roasted Peanuts (Remove the skin)

2 Cup Hurigadale / Roasted Gram

3 Cups Dry Coconut (chopped into uniform pieces)

1/4 Cup Peppermints

1/2 Cup Jaggery (chopped into uniform pieces)

 

Method:

Slightly roast the peanuts  in microwave and remove the skin.Remove the dark nuts.

Chop the jaggery block into uniform pieces using  a sharp knife or betel nut cracker.

Chop the dry coconut Peel the skin of the dry coconut and cut them into uniform pieces and keep it aside. Remove the copra dust and dry it in the sun.

Clean roasted gram  and  put it in hot kadai / pan (with flame switched off)and keep mixing it untill it becomes crisp.

Clean ellu /Til (White one) and slightly roast it.Ensure it does not burn.

Dry all the ingredients in the sun  untill all the moisture is dried up.

Mix all the ingredients and keep it in an airtight container.

Ellu Bella mixture is ready to serve

Below platter consists of Haldi kumkum,Fruits,Sugarcane,Tilgul mixture,Blocks made of sugar syrup( called as Sakkare Achu in Kannada),Handmade rose and a gift with blouse piece ,beetal leaf and nut with some shagun(money)

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VENDHAYA KEERAI MOR KOZHAMBU / FENUGREEK (METHI) LEAVES YOUGURT CURRY

 

Welcome to my first post in 2019. Hope the new year has started on a fantastic note for all of you. For me it has started on a very positive and encouraging note. I am sharing a very delicious and healthy curry with fresh Methi Leaves. There are many recipes with methi leaves. This one is a keeper for sure as it is finger looking good. It goes well with hot rice , Rotis and even Dosa. Try it to believe it.

Theme  for 177th #Foodiemonday #Bloghop   #MagicofFreshMethiLeaves  was suggested by Sasmita who blogs at www.firsttimercook.com. Check out her blog for the wonderful recipes. I am so happy  as I wanted to share this awesome recipe with all my wonderful readers.This Methi curry is loved by my family and a regular dish at my place.

Recipe for Vendhaya Keerai Mor Kozhambu / Fenugreek (Methi) Leaves Yogurt Curry:

Ingredients:

1/2 Cup Toor Dal /  Pigeon Peas

1/2 Cup Channa Dal / Bengal Gram

2 Cups Roughly chopped Methi Leaves / Fenugreek Leaves / Vendhaya Keerai

1/4 Tsp Turmeric

Salt to taste

2 Cups Yogurt plus 1 Cup Water Mixed well (without any lumps)

1 Tsp Tamrind Paste

/4 Tsp Hing / Asafoetida

1 Tsp Ghee

Few Curry Leaves

For Tadka / Tempering:

2 Tsp Oil

4  dry red Chilies(Round ones)

1/2 Tsp Mustard Seeds

For Masala / Paste:

3/4 Cup Grated Coconut (Fresh)

4 Green Chillies

2Inch Ginger

1/4 Cup Chopped Fresh Coriander leaves

Method:

Wash both the dals and pressure cook with enough water  upto 3 Whistles or untill soft. Once the pressure is released, remove the dals and mash well. Channa dal will not be fully mashed. It is ok. Keep the mashed dals aside.

Mix the thick yogurt and water untill smooth and ensure there are no lumps.Keep it aside.

Grind all the ingredients for the masala or paste untill smooth.You can add little water in order to get smooth paste. Keep it aside.

Heat a wide bottom Pan. Add Ghee. Once the ghee melts add  Mustard seeds and asafoetida. Once it splutters add the chopped Methi leaves and cook untill done. Approx 5-8 mins. Now add the mashed dals and mix well.Add turmeric and mix well. Add the masala / paste and mix well. Add 1/2 cup water and allow it to simmer on medium flame for about 8-10 mins.

Once done lastly add the beaten yogurt and mix well. Switch off the flame immediately. You can garnish with some Tadka and serve hot with Rice, Rotis and Dosa.

Enjoy!!!!!!!!!!!!!