Sunday, October 18, 2009


Rice powder - 3 cups
Urad dal 1 cup
Butter 1 stick
Cumin seeds 2 tsp

Oil for deep frying

dry roast the urad Dal until it turnslight and powder.

In a mixing bowl add powdered urad dal,salt,cumin seeds,rice powder and melted butter. Prepare a soft dough adding enough water. The dough should be bound together and not crumbly.

Now fill it into the chakkuli press and make chakkulies over wax paper .

Heat oil and when the temperature is appropriate drop the chakkuli and fry till they turn brown and crisp.

Note: Typically, this Rao family strongly disagrees storing of awesomely made crisp fried snacks and I never had to worry about storing since they are finished off on the same day....but, Chakkuli can be stored in an airtight container for a couple weeks.

Valval / Avial

Sour curds 1/2 cup
Curry leaves 1 sprigs
3 tbsp Coconut Oil

for the masala:
1 cup cup of dessicated Coconut
5-6 Green chillies
1 tsp Cummin seeds

Mixed vegetables : Ashgourd,drumsticks,potato,carrots, beans, yam, plantain,etc.

Grind together the ingredients to make a fine paste, adding very little water.
Cook all the vegetables with salt and 2 slit green chillies.When cooked, add the masala and boil. Add curds and stir, take off heat.
Temper with mustard seeds, green chillies and curry leaves and mix well. Do not heat.
Serve hot with rice.