Aralu sandige by Amma and Rekha - Part 1

[@padmajaraohn8663]

Tumba chanagi idhe

[@shylajamahendra]

Aralu sandige maadodu full video sariyagi maadidre upayoga agthittu

[@adheet2009]

Thanks for your feedback. It is in two parts and covers entire process. However, some basic processes are too well known to be explained and are hence omitted

[@madhukrishna6798]

Correct method recipe show me sir

[@sulochanakarthigeyan4629]

What they're doing with?

[@adheet2009]

The main ingredient is paddy corn. Send a mail in case you need more details

[@adheet2009]

Aralu is paddy corn. You need to choose the best quality ones. The other ingredients are (for 60 liters of paddy corn)
1. Pumpkin (kaddhu) 4 Kg
2. Lemon (nimbu) 30 Nos
3. Green chillies (Hari mirch) 2 Kg
4. Coriander (Dhaniya ka pattha) 12 bunches
5. Asafoetida (Hing) A small pack
6. Salt (Namak) - You are the best judge
Note: You need plastic sheets to lay the mixture for drying, and a platform for the plastic sheets (may be wooden planks)
Procedure Part 1
1. Cut the pumpkin and chop it into small pieces
2. Cut coriander in to small pieces
3. Make a coarse paste of green chillies
4. Squeeze the lemons and keep the juice ready, in a container
5. Make a mixture of pumpkin pieces, coriander leaves, green chilly paste, a pinch of asafoetida, salt and lemon juice.
Procedure Part 2
Note: The laying of the mixture needs to be done in parts. Hence, the quantity of the mixture explained above should also be done in parts since it is not advisable to soak 60 liters of paddy corn in a single go.
1. Make the mixture as suggested above
2. Soak the paddy in water for less than 2 seconds and pour it in to the bowl containing the mixture. Mix them all well and place them with single palm on the plastic sheets
3. Repeat the procedure
4. Dry them all under the sun for one whole day
5. The next day, you need to carefully overturn them to allow the other side of it to dry. Takes about four days to completely dry
Store for at least a week before you fry them. The fresh ones will turn brownish when fried in oil. It is advisable to heat the oil, turn off the flame, wait for some time and then fry them. Enjoy the yummy taste.
Note: Choose sunny days, especially the summer. Need to google or ask Alexa to be sure of no clouds or rains for at least three days
With this mixture, you should be able to make around 350 pieces

[@RamaDevi-ip8yu]

Ingrediants pl.

[@adheet2009]

ಅರಳು - ೬೦ ಸೇರು
ಕುಂಬಳಕಾಯಿ - ೪ kg
ನಿಂಬೇಹಣ್ಣು - ೩೦
ಹಸೆಮೆಣಸಿನಕಾಯಿ - ೧.೫ kg
ಕೊತ್ತಂಬರಿ - ೧೨
ಇಂಗು - ರುಚಿಗೆ ತಕ್ಕಷ್ಟು
ಉಪ್ಪು - ರುಚಿಗೆ ತಕ್ಕಷ್ಟು

[@renukaswamy6968]

Give receipe for small quantity for 5 liters of aralu

[@snehasheker3527]

Hi plz share recipes

[@adheet2009]

Please send a mail to [e-mail]

[@jyotijawase7786]

Write me garment in hindi ..

[@adheet2009]

Aralu is paddy corn. You need to choose the best quality ones. The other ingredients are (for 60 liters of paddy corn)
1. Pumpkin (kaddhu) 4 Kg
2. Lemon (nimbu) 30 Nos
3. Green chillies (Hari mirch) 2 Kg
4. Coriander (Dhaniya ka pattha) 12 bunches
5. Asafoetida (Hing) A small pack
6. Salt (Namak) - You are the best judge
Note: You need plastic sheets to lay the mixture for drying, and a platform for the plastic sheets (may be wooden planks)
Procedure Part 1
1. Cut the pumpkin and chop it into small pieces
2. Cut coriander in to small pieces
3. Make a coarse paste of green chillies
4. Squeeze the lemons and keep the juice ready, in a container
5. Make a mixture of pumpkin pieces, coriander leaves, green chilly paste, a pinch of asafoetida, salt and lemon juice.
Procedure Part 2
Note: The laying of the mixture needs to be done in parts. Hence, the quantity of the mixture explained above should also be done in parts since it is not advisable to soak 60 liters of paddy corn in a single go.
1. Make the mixture as suggested above
2. Soak the paddy in water for less than 2 seconds and pour it in to the bowl containing the mixture. Mix them all well and place them with single palm on the plastic sheets
3. Repeat the procedure
4. Dry them all under the sun for one whole day
5. The next day, you need to carefully overturn them to allow the other side of it to dry. Takes about four days to completely dry
Store for at least a week before you fry them. The fresh ones will turn brownish when fried in oil. It is advisable to heat the oil, turn off the flame, wait for some time and then fry them. Enjoy the yummy taste.
Note: Choose sunny days, especially the summer. Need to google or ask Alexa to be sure of no clouds or rains for at least three days

[@shakuntalagurumath4802]

You not giving correct explanation