Tendle Bibbe Upkari

By Mridula

Hey friends !

This blog has been quite for a while and I am simply not able to see it like that ! Anjali is enjoying other things in life and she has promised to try out her hand at classical vocal music too which is my hobby while I try my hand at blogging.

So a big HI !!!! from Mridula here in Bangalore.

I had given these pictures to Anjali for posting ages ago but she couldn't post. We both were following a difficult routine of going for classes in the early morning and workouts in the evening. I don't cook at home but she does. However recently she is on some fad diet, I hope she sustains on it. It is helping her so wish her luck all ya people.

Well I have decided to share the goodies I enjoyed at my Aunt's on the occassion of Ugadi. These are 2 recipes that are associated with Ugadi and are my family gems. So are you ready for 2 post by Mridula? While I'm sharing the recipe of this Tendle Bibbe Upkari you will have to just feast your eyes on the rest of the stuff.

Clockwise below samosas, khotte, Obattu, grilled pineapple and Kesari Bhat

Tendle = Gherkins
Bibbe = Fresh cashewnuts

Ingredients
1 kg fresh peeled cashewnuts
1 kg Gherkins/ Tondali sliced vertically
1 handful red byadgi chilies
1 handful curry leaves
1 teaspoon mustard seeds
1 tablespoon oil
salt to taste
1/2 fresh coconut, grated for garnishing

Heat oil in a wok, splutter mustard seed, then add one by one red chilies and then curry leaves. Then add the sliced gherkins and fresh cashew nuts. Cover and cook till the gherkins and cashews are soft. Add salt mix well.

Garnish with fresh coconut.

This is a speciality from Mangalore, my native place. It can be eaten as a snack on its own or as accompaniment in a Thali. It is a seasonal dish as fresh cashew nuts are not available all the year round. These are available around Ugadi time hence associated with the festival.

Hope you enjoy this post and comeback tommorow for the second recipe.

That is me in the center with my friends