Jackfruit Idlis.

Jack Fruit idlis are very famous in Dakshina Kannada and other parts of South Canara. Jack Fruits are used with rice, jaggery and coconut.

It is one of the signature dish of Udupi and Mangalore. Jack fruits are dee seeded and ground with fresh coconut and little rice. Then it is steamed in Idli steaming container or pressure cooker. These idlis taste yummy and they are healthy too.
When the rain is pouring down during the rainy season these hot idlis give us good energy and keep our body warm and help us to stay healthy.
Let us see the recipe Now :

Ingredients : 

Ingredients:
Raw Rice : 11/2 Cups.
JackFruits : 4 cups.(20 to 25 Fruits cut into small pieces).
Fresh grated coconut: 1 Cup.
Jaggery : 1/2 cup.
Salt : according to the taste.
Oil  or Ghee : 1 Tablespoon.

Method :

1. Wash and soak 11/2 cup of raw rice for 2 to 3 hours.
2. Grate coconut and keep it aside.
3. Dee seed jack fruits and cut it into small. (It helps to grind it well).

4. Now drain all the water from soaked rice and keep it aside.
5. Grind cut jack fruits and grated coconut for 2 to 3 minutes.
6. Add rice and grind it. It should be like rava consistency.
7. Add jaggery and give two to three churns in the mixi.
8. Add a pinch of salt and grind for a few seconds.
9. Remove from the mixi jar and put it in a bowl.
10. Take little oil/ghee and apply on idli plates.
11. Put a small ladle of ground jack fruit batter in each idli mould.
12. Arrange them and keep it aside.
13. Put some water in idli cooker /pressure cooker and keep idli plates in it.
14. Cover the lid and cook for 20 to 25 minutes.

15. Hot idlis are ready to serve. Serve with some ghee on the top of hot idli and pickle aside.

Note : 

Do not use any water while grinding the ingredients. You can divide the ingredients into small portion and grind it. Use of jaggery more/less is optional. Use of more coconut makes idli soft. Use of more fruits adds to the taste.
Time : Soaking rice 3 Hours + Grinding 5 minutes + Cooking time 25 Minutes.
Serves : 5 to 6 .

Dideer Mango spicy Sasive.

Mango ( mavina hannu ) spicy curry is quick and no need to cook.  Its spicy and can be eaten with chapatis , pooris or rice or can be used as one of the side dish.
Things Needed:
Ripe Mango : (Savoury taste). :  2 ( Medium sized).
Salt : to taste.
Majjige Menasu:  2
Mustard seeds: 1/2 Tea spoon.
Urd daal: 1/2 Tea spoon.
Curry leaves: 5 to 6.
Oil : 1/2 Tea spoon..

Method : Wash and squeeze out the pulp from the mango and keep it aside. Keep a small pan on the fire and heat . Put oil and mustard and urd daal. Let the mustard spurt. Add Majjige Menasu to the mixture and fry until its brown. Add this mixture to mango pulp. Add salt and mix well. Serve this with Chapatis or Pooris.
Note : Majjige Menasu is also called also Balakada Menasu or Sandige Menasu . In Tamil they call it Moru Molagai.  You can also use green chillies instead of Majjige menasu.

It gives a different taste. If the Mango is more savoury use little jaggery. ( Sweet tooth people can surely use jaggery).  Do not add water.
Serves 2 to 3.