Ukda Tandul, Patrode Ghashi and Sol Kadhi

Ingredients

• 10 leaves Colocasia Leaves (Also known as taro or arbi leaves. Choose tender ones.)
• 1 cup Sona Masuri Rice (Any short-grain raw rice will work.)
• 0.25 cup Urad Dal
• 0.25 cup Toor Dal
• 10 whole Dried Red Chillies (Use Byadgi for color; 6 for batter, 4 for gravy.)
• 1.5 cup Grated Coconut (Fresh or thawed frozen; 0.5 cup for batter, 1 cup for gravy.)
• 1 tbsp Coriander Seeds (For the patrode batter.)
• 1 tsp Cumin Seeds (For the patrode batter.)
• 1.5 tbsp Tamarind Pulp (1 tbsp for batter, 0.5 tbsp for gravy.)
• 3 tbsp Jaggery (Grated; 2 tbsp for batter, 1 tbsp for gravy.)
• 0.25 tsp Hing (Asafoetida, for the patrode batter.)
• 0.75 tsp Turmeric Powder (0.5 tsp for batter, 0.25 tsp for gravy.)
• 2 tsp Salt (1 tsp for batter, 1 tsp for gravy, adjust to taste.)
• 2.5 cup Water (Approx. 0.5 cup for grinding batter and 2 cups for gravy.)
• 2 tbsp Coconut Oil (For tempering.)
• 1 tsp Mustard Seeds (For tempering.)
• 1 sprig Curry Leaves (For tempering.)

Instructions

1. 1

   Soak Rice and Dals

   • Wash the sona masuri rice, urad dal, and toor dal together under running water until the water runs clear.
   • Soak the mixture in ample water for at least 4-6 hours, or overnight.
   • Once soaked, drain all the water completely and set aside.
2. 2

   Prepare the Colocasia Leaves

   • While the dal-rice mixture is soaking, prepare the leaves.
   • Wash each colocasia leaf thoroughly on both sides and pat them dry with a clean cloth.
   • Place a leaf upside down on a cutting board. Using a sharp knife, carefully shave off the thick central vein and any other prominent veins. This step is crucial to prevent throat irritation.
3. 3

   Grind the Patrode Batter

   • In a wet grinder or high-powered blender, combine the drained rice-dal mixture, 6 dried red chillies, 1/2 cup grated coconut, coriander seeds, cumin seeds, 1 tbsp tamarind pulp, 2 tbsp jaggery, hing, 1/2 tsp turmeric powder, and 1 tsp salt.
   • Grind to a thick and slightly coarse paste, adding water tablespoon by tablespoon only as needed. The final batter should be thick like idli batter, not runny.

Ingredients

• 10 pieces Kokum (Also known as amsul)
• 1 cup Warm Water (For soaking kokum)
• 1.5 cup Fresh Grated Coconut
• 2 cup Water (For extracting coconut milk)
• 2 pieces Green Chili (Adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 2 cloves Garlic Cloves (Roughly chopped)
• 0.75 tsp Salt (Or to taste)
• 1 tsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 leaves Curry Leaves
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare Kokum Extract

   • In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
   • After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
   • Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2. 2

   Extract Fresh Coconut Milk

   • While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
   • Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
   • Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
   • Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
   • Combine both the thick and thin coconut milk extracts.
3. 3