194. Grated Radish Curry🔗

1. Take some tender radish, remove the skin and wash it nicely and grate it. Boil the water in a vessel and put the grated radish. When it gets boiled twice remove it and squeeze the radish from the water.

2. Remove sand and stone from the moong dal and mix it with the cooked radish. Leave it for 48 minutes. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.

3. Then temper with mustard seed,black gram and chilly as described in the 22nd recipe. Then add the radish and dal mixture and cook it with closed lid. In between stir it twice or thrice.

4. When it has been completely cooked add the salt,karima powder and mix it nicely. After taking out from the fire add the grated coconut and serve.

Pumpkin

1. Cut the pumpkin into pieces by peeling the skin and removing the seeds. Boil the water in a lead coated vessel and add the jaggery and pumpkin pieces and cook it with a closed lid.

2. After it has been completely cooked add the salt,karima powder and mix it with the curry. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.

3. Then temper with mustard seed,black gram,bengal gram and chilly as described in the 22nd recipe. Finally add the tempered mixture and grated coconut to the curry and serve.

Raw Jackfruit -18 palam

1. If we cut the outer layer of a jackfruit inside it should be white in colour. Because that fruit only we can use it for making curry. If it is yellow in colour it will not cook fast.

2. Cut 3/4th of the jackfruit skin and apply gingely oil. Boil 5 padi water in a vessel which can hold the jack fruit and water fully. After it is boiled put the sliced jackfruit into it and close with a lid and leave it for 1 hour.

3. Then drain the water and using a long sharp knife powder the jackfruit. While cutting discard the middle stem part and cut the remaining part or we can cut it without cooking the jackfruit.

4. Boil 1 padi water in a lead coated vessel and add the gingely oil and turmeric powder and add the powdered jackfruit and cook it with a closed lid. Take the jackfruit out of the fire and discard the water.

5. Then add the salt and stir it nicely. After 5 minutes take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.

6. Then temper with mustard seed,black gram,soaked groundnut and chilly as described in the 22nd recipe. Add this to the jackfruit and stir it nicely and serve.