Kodubale Recipe / Chegodilu with hyacinth beans / Karnataka Famous Food

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Kodubale Recipe / Chegodilu with hyacinth beans / Karnataka Famous Food   

This is a snack recipe. When I first saw the recipe here, I was quite surprised and found it very interesting. I had some avarekai left in the fridge after preparing some Charu. So I thought of using it for the preparation of these chegodilu ( as we call them in Andhra ). They are crunchy, crispy snacks that fill our evenings. But today, I am preparing a softer version which are not so crispy. But they have an excellent texture which are chewy and very tasty. I have adapted the recipe to suit my family´s tastes. Do try out and let me know how it turned out for you. 

These field bean snacks are very easy to prepare and very tasty as well. However, they are not very healthy in the sense that they absorb too much oil when deep fried. So, I do not recommend these snacks on a daily basis, but are perfectly ok 👌 for festive occasions. Since Ugadi 2018 is another 20 days ahead of us, I planned to prepare this dish for the same.

The outcome of this snack is supposed to be crunchy and crispy but I made a soft version which was delicious as well. Serve this hot and your family 👪 would enjoy it thoroughly. However, you can also serve it cold, there is no compromise on taste.

You can also try out my other snacks like

Poha Oats Chivda 

Jowar Flour Murukku

Sago Vada

Soya Bean Sundal

Black Chickpeas Sundal

Aloo Matar Chat

Homemade Tapioca Chips

Masala Sweet Corn

Preparation

Cook the field bean seeds into soft in a pressure cooker until soft for upto 3-4 whistles. 

When they cool down, drain the water and mash them with a masher or hands.

You can also put them in a blender to get a smooth consistency. Do not throw away the water. We will require it to make a dough. Add salt, chilli powder, curry leaves, ajwain and hing. Mix everything well.

Now add the rice flour and maida flour and combine everything with your hands.

Heat homemade ghee until smoking point and add to rice flour mixture.

Carefully mix thoroughly with your fingers such that the ghee is nicely coated with the flour mixture. Now add the water ( that was kept aside earlier ) little by little to make a soft dough. It should neither be too watery nor too dry.

The consistency of the dough should be such that we should be able to form rings from the dough without breaking. If the dough Is too watery, then it will not hold the shape. Similarly if the dough is too dry, the dough will break when we try to form rings. Once the dough is ready, prepare the rings as shown in the video.

Sprinkle few sesame seeds on the platform. Take a small lemon sized ball from the dough and roll gently on the sesame seeds. Pressing gently, roll and form an even shaped cylinder. Join the edges and press gently such that they do not get apart. Prepare the rings until the dough is finished.

Heat oil in a pan for deep frying. The oil should not be too hot. If you drop a small piece of dough, it should come up immediately. At this point, drop the prepared rings in batches of 5 - 6.

Immediately, reduce the flame and cook on a low flame until they are cooked. They become light brown in colour and the bubbles also reduce. Remove from oil with the help of a slotted ladle and place on a tissue paper to absorb the excess oil. Repeat the frying process until completely done. Serve hot or at room temperature.

Ingredients

Avarekai. 1 cup

Rice flour  2 cups

Maida  1/4 cup

Salt. To taste

Chilli powder. 1 tsp

Curry leaves  2 -3 sprigs

Hing  a big pinch

Ajwain 1/2 tsp

Ghee 2 tbsp.

Sesame Seeds  2 tbsp.

Oil for deep frying

Method

1. Cook avarekai in a pressure cooker until soft for 4-5 whistles.
2. Drain the water and mash the avarekai very well. 
3. Add rice flour, maida, salt, chilli powder, curry leaves, ajwain and hing. 
4. Mix everything well and add hot ghee. 
5. Carefully mix with your hands such that the ghee incorporates in the flour completely. 
6. Now add water little by little and make a smooth dough just enough to make rings out of it. 
7. Make rings with the dough as shown in the video. 
8. Heat oil in pan for deep frying. 
9. Fry these rings in a low to medium heat until they become golden brown in colour or until the bubbles stop. 
10. Put them on a tissue paper to absorb the excess oil. 
11. When they cool down, store them in an airtight container. They stay fresh for until 2-3 days.

Notes

• These chegodilu are soft on the inner side and are chewy. An awesome evening snack. 
• These can also be made crispy and crunchy by another method. I will share the same in another post. 
• You can also use white sesame seeds instead of black sesame seeds.  
• You can also add finely chopped coriander leaves, cumin seeds or ginger garlic paste as per your taste and preference.
• You can also add butter or oil in place of ghee. 

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ellu urundai / til ke laddu / sesame seed balls / chimmili / nuvvula undallu

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 Sesame Laddu / Black Sesame Ladoo / Chimmili / using Jaggery 

Chimmili or also known as nuvvula undalu ( sesame sweet balls ) is the famous dish of the Telugus from Andhra Pradesh and Telangana. This is especially prepared on the occasion of Nagula Chavithi that falls on the 5th day after Deepavali. On this auspicious day of Nagula Chavithi people go the snake hills and perform puja. They offer Prasadam, eggs and milk and pray to the pious snakes.

I wanted to prepare this sweet since a long time. It so happened that when I went to my maternal uncle´s place, I met a good friend of his who is an Ayurvedic doctor by practice. He had suggested the consumption of this sweet on a daily basis for healthy bones. He insisted on the usage of black sesame seeds and jaggery. Since then, I had the ingredients ready, but it was just that I did not focus much on it.

Now on this auspicious day, I have planned to prepare this as Naivedhyam to the Snake God. We are using black sesame seeds in the preparation of this sesame sweet. Basically, chimmili is prepared with white sesame seeds, but keeping in mind the doctor´s suggestion, I prepared this using both the black and white sesame seeds. Black sesame seeds are more healthier than that of the whiter version. Black sesame seeds are the original sesame seeds. They are washed thoroughly over and over again. They are then dried and put in the mill to extract the oil from them. The remaining fiber content after removing the oil from the sesame seeds is known as telaga pindi in Telugu. This telagapindi is also rich in calcium and considered to be very healthy and is hence used in the preparation of many curries. We prepare pindi vadiyalu with this so called telaga pindi.

Coming back to our recipe, just three ingredients go into the preparation of chimmili - black sesame seeds, white sesame seeds and jaggery. The making of chimmili is also very easy. Nuvvula undalu is also similar to the chimmili in the taste. But it differs on the terms of texture and preparation. Nuvvula undalu is made with jaggery syrup and the sesame seeds are not grounded to a powder. But in chimmili, the sesame seeds are grounded to a coarse powder and mixed with grated jaggery. They are then given shapes and offered to Snake God as Prasadam. You can also refer to my other healthy sweets that should be had on a daily basis.

Preparation

Take black sesame seeds in a pan. Dry roast them on a low flame for 2-3 minutes. Transfer to another plate.

In the same pan, dry roast the white sesame seeds and fry on a low flame for 2-3 minutes. Switch off the flame and allow them to cool completely.

Meanwhile, grate the jaggery or make a powder in the mixie jar and keep aside. When the sesame seeds come down to room temperature, make a coarse powder of them in the mixie jar. Do not run the mixie jar for a long time as the sesame seeds will release the oil completely. Just pulse it for a few seconds each time until you get a coarse powder.

Transfer to a big plate and mix the sesame seeds powder, salt and jaggery.

Mix well. If you are unable to mix it evenly with your hand, then transfer the entire contents to a big mixie jar and run for a few seconds to get it mixed evenly. Give shapes to the resultant mixture and store in an airtight container. Consume each ball a day ( morning or evening ). This kale til ke ladoo is especially advised for all the ladies for healthy bones.

Ingredients

White sesame seeds  1 cup

Black sesame seeds  1 cup

Jaggery  1 1/2 cups

Salt a pinch

Method

1. Dry roast the black sesame seeds and white sesame seeds separately one after the other. 
2. Allow them to cool completely. 
3. Mixie the sesame seeds to a coarse powder. 
4. Add jaggery and mixie once again for even mixing of the jaggery with the sesame seeds powder.
5. Give shapes as round balls and store in an airtight container.

Notes

• You can also add half a teaspoon of cardamom powder while mixing. 
• A pinch of salt should be added to these chimmili balls to equalise the taste of the jaggery. 
• There is no requirement of ghee as sesame seeds have oil in them which help to give shapes easily to the chimmili or the nuvvula undalu ( sesame seed balls ). 
• Dry roasting the sesame seeds is optional. You can start off with grinding the seeds and mixing with the jaggery to prepare this delicious til ke laddu. 

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