ಜೋಳದ ಅಂಬ್ರಾ ~ Jolada Ambra

This is a simple, easy to prepare dish usually had during summer months or when weather is warm. Its a coolant, easy on your tummy.

Ingredients-

• Jowar flour, 4 table spoons 
• Curds, should be sour, 1 cup
• Jeera, ½ table spoon (optional)
• Garlic, 5 pods (optional)
• Salt, to taste

Steps-

• Mix jowar flour in curds and ¼ cup water, allow it to soak for 2 to 3 hours
• It can be left overnight if you want to prepare it morning
• Heat 6 cups water to boiling in a curved bottom vessel
• Pour the curds-jowar flour mixture in the boiling water
• Add more water to adjust thickness so its not too thick or watery
• Add crushed Jeera and crushed Garlic
• Add salt to taste
• Boil for about 5 minutes
• Cover the vessel and allow it to cool little
• Jolada Ambra is ready

Serve while it is still steaming hot, You can have when its cool but hot Ambra tastes better. Consume while its fresh, not a good idea to keep it for later. So prepare as much as you can finish.

Jolada Ambara is similar to Ragi Ambali.
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Sorekai Palya

Sorekai Palya

Sorekai or Bottle gourd curry, I like this to make little spicy with gravy, so it matches well with chapati..

Roti Kichadi

  Roti Kichadi

I was thinking abt this dish, how it might have been invented, like it's said "Necessity is the mother of invention" :) what might be the necessity? May be who made this dish for the first time didn't wanted to throw away the rottis or chapattis the next day they were made of, see if u have left out rottis or chapattis for next day and u were thinking what to do with it , surely u can try this recipe, it's tangy spicey one, I assure ..

Putani Chutney

Putani Chutney is a popular item in North Karnataka. This dry chutney goes well with jolada rotti, ragi rotti, chapathi, dosa and even items like paddu and idli. You can mix either curds or ghee with the chutney to make it a pasty. Its easy and quick to make.

Ingredient-

1. Putani (Hurgadle) - 250 gms

2. Jeera - 1 tea spoon

3. Chilly powder - 2 tea spoons (or as required)

4. Garlic - 8 to 10

5. Curry leaves - 2 or 3 sticks

6. Salt - to taste

7. Lemon - 1

Method-

1. Put all items except lemon into the mixer jar

2. Run the mixer until the powder is fine and consistent

3. Squeeze lemon juice and mix again

4. Store in a air-tight jar. Ideal to use it within a month.

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ರಾಗಿ ಅಂಬಲಿ ~ Ragi Ambali

Ragi Ambali is a natural coolant, a food to be had in summer days to keep your body cool. It requires very few ingredients and hardly any effort to prepare it. Here's a short video, ingredients and steps.

Ingredients-

• Ragi flour
• Curd
• Water
• Salt

Steps-

1. Mix half bowl Ragi flour and curd. Mix well to a consistent thin paste.
2. Allow the mixture to soak 2 to 3 hours.
3. Place a vessel of water on stove, wait until the water starts boiling. Fill the vessel upto ¾ only.
4. Stir the Ragi-Curd mixture and pour it in boiling water. Stir slowly.
5. Add salt. Stir continuously until the liquid comes to boil.
6. Once the liquid starts boiling, reduce the flame to sim.
7.  Do not cover the vessel. Boil for 10 minutes and turn off flame.
8. Ambali is ready. Allow it to cool for couple hours.

You can add finely chopped onion while serving.
The quantity shown in this video can serve three people.

Jowar version of this dish is called Jolada Ambra.
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