Ukda Sheet, Avnas Ambe Sasam and Roasted Papad

Ingredients

• 2 medium Ripe Mango (peeled and cubed, Alphonso or Kesar recommended)
• 1.5 cup Pineapple (peeled and cubed)
• 1 cup Fresh Grated Coconut (tightly packed)
• 1.5 tsp Mustard Seeds (for the ground paste)
• 4 whole Dried Red Chillies (Byadgi or Kashmiri variety recommended)
• 0.25 tsp Turmeric Powder
• 2 tbsp Jaggery (powdered or grated, adjust to taste)
• 1 tsp Tamarind Paste
• 1 tsp Salt (adjust to taste)
• 1.5 cup Water (divided for cooking and grinding)
• 2 tsp Coconut Oil
• 8 leaves Curry Leaves
• 0.25 tsp Asafoetida

Instructions

1. 1

   Cook the Fruits

   • In a medium-sized pot, combine the cubed mango and pineapple.
   • Add the jaggery, tamarind paste, salt, and 1 cup of water.
   • Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 10-12 minutes until the pineapple is tender but the mango pieces still hold their shape.
2. 2

   Prepare the Coconut-Mustard Paste

   • While the fruits are cooking, place the grated coconut, 1.5 tsp mustard seeds, dried red chillies, and turmeric powder into a high-speed blender.
   • Add 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed. The paste must be completely smooth to prevent any bitterness from the mustard seeds.
3. 3

   Combine and Simmer the Curry

   • Pour the ground coconut-mustard paste into the pot with the cooked fruits.
   • Gently stir to combine everything well. If the curry seems too thick, add a splash of warm water to reach your desired consistency.
   • Bring the curry to a gentle simmer over low heat. Cook for 5-7 minutes, stirring occasionally. It is crucial not to let it come to a rolling boil, as this can make the mustard taste bitter.

Ingredients

• 8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)

Instructions

1. 1

   Prepare for Roasting

   • Ensure your gas stovetop is clean.
   • Turn the burner on to a medium-low flame.
   • Have a pair of long metal tongs and a serving plate ready.
2. 2

   Roast the Papad

   • Using the tongs, hold one papad flat, about 2-3 inches above the flame.
   • Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
   • You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
   • Be vigilant, as it can go from perfectly roasted to burnt in a second.
3. 3

   Check for Doneness and Repeat

   • The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
   • Place the roasted papad on the serving plate.
   • Repeat the roasting process for the remaining 7 papads, one at a time.
4. 4

   Serve Immediately

   • Roasted papad is best served immediately while it is warm and at its crispiest.
   • Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.