Category Archives: Karnataka Special

Kappu Banna Haagala Kaayi Gojju ( Black Colour Bittergourd Gojju)

Kappu Banna Haagala Kaayi Gojju

Kappu Banna is Black Colour and Haagala Kaayi is Bittergourd in Kannada. The first time I tasted this dish was at Hotel Chalukya in Bangalore. I really fell in love with the taste of the Gojju. We were driving to Chennai, I did not have the time to find out the preparation of this dish. All along my way, I was trying to figure out what was in the dish. I had conceived the recipe. I came home and made a Gojju Pudi ( Gojju Powder). Next when I prepared the Gojju, I came very, very close, both in taste and the colour.

This gojju is black in colour. The taste is just, just amazing. I love to have this Gojju with curd rice. Goes well with plain hot rice and ghee,   crisp dosas with curd and dhal rice. Also goes well with Ven Pongal, Rice Upma( Arisi Upma ), Adai   and Pidi Kozhukattai. Do try and enjoy.

Before starting the preparation for this Gojju, we have to make the Gojju Pudi. Can store this Gojju Pudi in the fridge. Keeps well for 1 month.

Ingredients for making the Gojju Pudi ( Gojju Powder )

Channa dhal – 2 tablespoons

Urad dhal – 2 tablespoons

Methi seeds – 1 /2 teaspoon

Mustard seeds – 3/4 teaspoon

Black sesame seeds – 2 tablespoons

Pepper – 1/2 teaspoon

Jeera – 1 tablespoon

Coriander seeds – 1/2 teaspoon

Raw rice – 1 tablespoon

Dry red chillies ( I have used Kashmiri chillies ) – 4

Solid hing (asafoetida) – 1 small piece

Method

Heat a pan. Keep on sim flame. Add in all the above mentioned ingredients. Dry roast on sim flame till golden. Switch off the stove. Transfer the contents to a plate. Cool. Blend to a fine powder in a blender. Transfer the powdered contents to an air tight container.

Ingredients for making the Gojju

Bittergourd chopped to bite  sized pieces – 1 and 1/2 cups ( de seed and chop the bittergourd, transfer the chopped bittergourd pieces to a bowl. Sprinkle little salt. Mix with your hands. Cover and leave aside for 1 hour. Squeeze the water from the bittergourd. Cover and keep it aside till the time of use.)

Tamarind paste – 1 heaped teaspoon

Salt to taste

Grated jaggery – 2 tablespoon

Sugar – 5 teaspoons

Sambar powder – 2 teaspoons

Turmeric powder- 2 pinches

Water – 4 cups

Gojju Pudi – 2 tablespoons

Asafoetida powder – 1/2 teaspoon

To Season

Gingelly ( sesame ) oil – 4 tablespoons

Mustard seeds – 1 teaspoon

Jeera – 1/2 teaspoon

Broken dry red chillies – 2

To Garnish

Curry leaves – little ( fried in little oil to a deep green colour and fry it crisp. Cool. Crush with your hands slightly )

Gojju served with Curd Rice

Method 

Heat a thick bottomed broad pan. Season. First fry the squeezed bittergourd pieces on sim flame. Cover and  fry for 5 minutes. Add the turmeric powder.Saute on simflame for 5 minutes. Add the salt to taste, Add the grated jaggery, sugar, asafoetida powder and mix well. Cover and cook on sim flame for 3 minutes. Add the sambar powder, tamarind paste and water. Boil on medium flame for 5 minutes. Add the gojju pudi. Mix well. Simmer for 5 minutes. By now the Gojju would have thickened. Switch off the stove. Garnish. Serve hot.

Chef’s  Tips

1) The consistency of the Gojju has to be like dosa batter. Do not make it very runny.

2) Store the Gojju in an air tight container in the normal fridge compartment. Keeps good for 3 to 4 days.

3) Ihave used both sugar and jaggery which further enhances the taste of the Gojju.

4) If the Gojju becomes thick, dilute it with little boiling hot water.

 

 

 

 

Onion Masal Curry

Onion Masal Curry

This is certainly a Karnataka Special. This recipe  is from my grand father ‘s cook Shri Venkat Subban who hails from Tumkur. A very easy dish, goes well with plain hot rice and ghee, curd rice, hot phulkas, hot poories, upma and sizzling hot milk chappathi. I am very happy to share this recipe with you all. Do give a try and enjoy.

Ingredients

Sliced onions – 3 ( big onions )

Grated jaggery – 1 tablespoon

Salt to taste

Red chilli powder – 2 teaspoons( I have used Kashmiri red chilli powder, the colour is just fab and not very spicy )( Use Byadagi red chilli powder if you have )

Jeera powder – 1/4 teaspoon

Wheat flour – 1 tablespoon

Water – 2 cups

To Season

Oil – 3 tablespoons

Mustard seeds – 1 teaspoon

To Garnish 

Torn fresh curry leaves – little

Method

Heat a big pan. Season. Fry the sliced onions on simflame till golden. Cover the onions and fry. Add salt to taste, grated jaggery, red chilli powder, jeera powder and wheat flour. Sauté on sim flame for 3 minutes. Add the 2 cups of water. Mix well. Once the mix starts to boil, cook on sim flame for further 5 minutes. By now the Masal Curry would have thickened. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Do not make the Masal Curry very thin, the taste will change.

2) By adding the wheat flour the colour of the curry will be retained.

3) The curry tastes yum if the onions are cooked soft and nice.

 

Hurali Kaayi Pudi Palya ( Beans Chutney Pudi flavoured Poriyal)

Hurali Kaayi Pudi Palya

In Karnataka, Hurali Kaayi is Beans. A flavourful palya ( poriyal ). I tried this palya and served it with steamed rice and hot saaru(rasam) and fried pappad. This palya goes well with sambar rice, curd rice and hot puris and hot phulkas. I have used Chutney Pudi as the flavouring agent.

Ingredients

Chopped green beans – 2 cups ( steamed )

Boiled peanuts – 1 cup

Finely chopped onions – 1 cup

Salt to taste

Chutney Pudi – 2 tablespoons

To Season

Oil – 1 tablespoon

Ghee- 1 teaspoon

Mustard seeds – 1 teaspoon

jeera – 2 pinches

Chopped curry leaves – little

To Garnish 

Grated fresh coconut – little

Method

Heat a big pan. Season. Fry the chopped onions on simflame till transparent. Add the steamed beans, boiled peanuts, salt to taste, chutney pudi and sauté on simflame for 3 minutes. Switch off the stove . Garnish. Serve hot.

Chef’s Tips

1) While steaming the beans, try to retain the colour.

 

 

 

 

Karnataka Special Chutney Pudi

Karnataka Special Chutney Pudi

As I hear the name Chutney Pudi, I am thrilled, cause I love Chutney Pudi a lot. In times of rush and hurry this Chutney Pudi comes handy.

I enjoy eating hot rice sprinkled with Chutney Pudi with a dollop of Desi ghee. Chutney Pudi comes as a real taste maker to flavour  palya (  poriyal ) .

Today I am posting the recipe for Chutney Pudi  and a Palya (poriyal) using Chutney  Pudi.

Chutney Pudi goes well with hot,hot idlis, dosas, hot steamed rice, curd rice and a sprinkle on buttered toast is just amazing.

Ingredients

Channa dhal – 1 cup

Urad dhal – 1 cup

Coriander seeds – 1/2 tablespoon

Methi seeds – 1 pinch

Jeera – 2 pinches

Dry red chillies ( Guntur variety ) – 1 cup

Byadagi red chillies – 1 cup

Grated dry coconut ( kopra ) –  1 heaped cup

Tamarind – 1 lemon size ( clean the tamarind, chop to small pieces. )

Asafoetida powder – 1/2 teaspoon

Salt to taste

Grated jaggery – 2 teaspoons

Oil – 1 and 1/2 tablespoons

Hot rice with a sprinkle of Chutney Pudi 

Method

Heat a thick bottomed large pan. Sim the flame. First fry the grated drycoconut( kopra ). Fry till golden. Transfer the fried coconut to  a big  plate. Next, pour oil into the pan. Keep the flame on sim. Add the channa dhal, urad dhal, coriander seeds, jeera, methi seeds, asafoetida powder, tamarind, salt to taste and the red chillies. Fry on sim flame till golden. Switch off the stove. Transfer the mixture to a plate. Cool. Blend the fried ingredients to a coarse rava like powder. Last blend the fried coconut. Mix the blended coconut powder to the blended dhal mixture. Store the chutney pudi in an air tight bottle.

Chef’s Tips

1) Break the red chillies to small pieces. Frying becomes very easy.

2) The shelf life of the Chutney Pudi is 2 months.

3) Chutney Pudi stored in the fridge keeps it fresh or a longer time.

4) As an option, can add a few curry leaves while frying the ingredients for the Pudi.

5) Can use Kashmiri red chillies if Byadagi red chillies are not available.

 

 

 

Hannu Pachadi ( Fruits Pachadi)

Hannu ( Fruits ) Pachadi

A very great combo. I tried this Pachadi for lunch along with the Kadhambam. Came out well. Was so comforting. Do try and enjoy.

Ingredients

Peeled and finelychopped ripe mangoes – 2 cups

Peeled and finely chopped bananas – 1 cup

Whisked thick curds – 4 cups

Salt to taste

Sugar – 6 teaspoons

Grind to a coarse paste

Grated fresh coconut – 1/4 cup

Finely chopped cashewnuts – 1 tablespoon

Chopped green chilli – 1/2 of a chilli

Jeera – 1/2 teaspoon

( Blend all the above mentioned ingredients to a coarse paste without water )

To Season

Ghee – 1 tablespoon

Jeera – 1 teaspoon

To Garnish 

Pomegranate arils ( pomegranate seeds ) – little

Method

Take a big bowl. Add the chopped mangoes and the bananas. Add the salt to taste and the sugar. Toss well. Add the coarsely ground paste. Mix well. Add the whisked curds. Mix well.Season. Garnish and serve chilled. Tastes yum.

Chef’s Tips

1) Can also add little finely chopped green coriander leaves as a garnish to the pachadi.

2) The pachadi has to be thick. Tastes super.

 

 

 

 

Melukote Special Kadhambam with Hannu Pachadi

Melukote Special Kadhambam 

Kadhambam served with Hannu ( Fruits) Pachadi and Sandige .

Melukote a temple town near Mandya in  Karnataka is famous for Shri Cheluva Narayana Swamy Temple , Handloom fabrics and of course the delicious Kadhambam. Kadhambam is a one meal dish that has rice, dhal, veggies, cooked pulses with a simple spice powder, just tastes too too good. Best served piping hot with a dollop of ghee, a pachadi and some crisp fried sandige ( vadaam )or a happala ( appalam ) or crispy chips.

I took this recipe from the temple madapalli ( kitchen ). I am extremely happy to share this recipe with you all. I have prepared a nice fruits raitha along with the kadhambam. Tastes great.

Do try this dish and please post your feedback. Happy Cooking.

I have split this recipe into 6 parts, so that it will be easy to follow. 

Part -1 ( To prepare the rice and dhal )

Ingredients

Raw rice – 1 cup

Thoovar dhal – 1/2 cup

Turmeric powder – 1/4 teaspoon

Water – 7 cups

Method

Wash the rice and dhal and add turmeric powder and 7 cups of water. Pressure cook , 4 whistles and 10 minutes on simflame. Switch off the stove . Cool. Open the cooker. Mash the cooked rice and dhal slightly. Cover and keep it aside.

Part 2 ( Veggies and Pulses )

Ingredients

Peeled and cubed white pumpkin – 1/4 cup

Peeled and cubed chow chow – 1/4 cup

Peeled and cubed yellow pumpkin – 1/4 cup

Cubed brinjals – 1/4 cup

Stringed and chopped broad beans ( avare kai ) – 1/4 cup

(Boil all the veggies in sufficient water)

Boiled black channa – 1/4 cup

Boiled peanuts – 1/4 cup

Part – 3 ( To prepare the spice powder )

Roast in ghee and powder finely

Ingredients

Ghee – 1 tablespoon

Coriander seeds – 2 tablespoons

Channa dhal – 1 tablespoon

Jeera – 1/2 teaspoon

Methi seeds – 6

Black pepper – 6

Cinnamon – 1 small piece

Cloves – 3

Bydagi red chillies – 6 ( I have used Kashmiri  red chillies )

Curry leaves – 4

Method

Heat a pan. Add ghee. Keep on sim flame. Add all the above mentioned ingredients. Sauté on sim flame till golden. Switch off the stove. Transfer to a plate. Cool. Powder finely .

Part – 4 ( other ingredients )

Tamarind paste – 1 and 1/2 teaspoons

Turmeric powder – 2 pinches

Salt to taste

Grated jaggery – 2 teaspoons

Water – 1/2 cup

Part – 5 ( To Season) 

Gingelly oil – 3 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

Curry leaves ( torn ) – little

Part – 6 ( To Garnish )

Ghee – 3 tablespoons

Method 

Heat a pan. Keep on sim. Add the tamarind paste mixed with 1/2 cup of water. Boil . Add the turmeric powder. Boil on sim flame for 3 minutes. Add the jaggery. Mix well. Boil on sim flame for 3 minutes. Next add to the cooked rice and dhal,cooked veggies, cooked pulses, salt to taste. Mix the blended spice powder with little water. Add it to the rice and dhal mix. Cook on sim flame for 3 minutes. By now the rice mix would have thickened. Switch off the stove. Season and garnish. Mix well. Serve hot.

Chef’s Tips

1) The consistency of the Kadhambam has to be little thinner than the dosa batter.

2) Cut all the veggies to chunky pieces. Tastes great.

 

 

 

 

 

 

 

 

 

Sihi ( Sweet ) Kootu

Sihi ( Sweet ) Kootu

Sihi means sweet flavour. Every time I go to visit my close friend in Chikmagalur,  Malini Sarvothaman,  I request her to make this Kootu for me. A one dish meal,  you have plenty of veggies in this kootu. Thanks a lot Malini for sharing this recipe. This kootu goes well with plain rice, puri , parathas and phulkas. Do give a try.

Ingredients

Boiled Toovar dhal – 1/2 cup

Peeled and cubed WhitePumpkin- 1/2 cup

Peeled and cubed Chow- Chow – 1/2 cup

Peeled and cubed Carrot – 1

Peeled and cubed Potato – 1

Chopped Beans – 10

Broad Beans ( Avarekai ) – 6 ( stringed and chopped )

Snake gourd – 1 ( chopped )

Peeled and choppedYellow pumpkin – 1/2 cup

Salt to taste

Grated jaggery – 2 teaspoons

Turmeric powder – 1/4 teaspoon

Roast in oil and grind to a fine paste

Oil – 1 tablespoon

Urad dhal – 1 tablespoon

Black pepper – 6

Raw rice – 1 tablespoon

Coriander seeds – 1 pinch

Bydagi chillies – 5

Grated fresh coconut – 1/4 cup

( Roast all the above mentioned ingredients to a golden colour. Transfer to a plate. Cool. Blend to a fine paste with little water.)

To Season

Ghee – 1 tablespoon

Mustard seeds- 1 teaspoon

Jeera – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

Peanuts – 1 handful

Finely chopped curry leaves – little

Method

Heat a pan. Add some water. When the water boils, add the chopped white pumpkin, potato, snake gourd, carrots,beans, and the chow,chow. Boil on medium flame. Once the veggies are 3/4 done, add the chopped broad beans and the yellow pumpkin. Cook on medium flame. Once the veggies are done add the turmeric powder, salt to taste and the grated jaggery. Boil on sim flame for 3 minutes. Add the boiled dhal and the ground paste. Cook on sim flame for 5 minutes. The kootu would have thickened by now. Switch off the stove. Season. Mix and serve hot.

Chef’s Tips

1) Do not over cook the veggies. A slight crunch is just delicious

2) Let the kootu be a little thick. Do not make it very watery.

 

 

 

 

 

Nugge kayi ( Drumstick ) Huli

Nugge Kayi ( Drumstick) Huli

Huli is Sambar. This huli is so different in taste. Drumstick leaves are also used in this huli along with the drumsticks. This huli goes well with plain rice, dosas, idlis, upma , adai and ven pongal. A real aromatic huli.

Ingredients

Boiled Toovar dhal – 1/2 cup

Chopped drumsticks – 10 to 12 pieces

Cleaned and washed drumstick leaves – 2 handfuls

Thick tamarind extract – 1/2 cup

Salt to taste

Grated jaggery – 2 teaspoons

Roast in oil and grind to a fine paste

Oil – 1 tablespoon

Cinnamon – 1 small piece

Cloves – 1

Coriander seeds – 2 tablespoons

Channa dhal – 1 tablespoon

White sesame seeds – 1 teaspoon

Grated coconut – 2 tablespoons

Bydagi red chillies – 6 ( Can also use Kashmiri red chillies )

Chopped small onions – 4

Chopped tomato – 1

Chopped cashew nuts – little

( Roast all  the above mentioned ingredients to a golden colour in oil. Transfer to a plate. Cool. Blend to a fine paste with little water. )

To Season

Ghee – 1 tablespoon

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Jeera – 1 teaspoon

Broken red chilli – 1

Asafoetida powder – 1/4 teaspoon

To Garnish

Finely chopped curry leaves – little

Method

Heat a pan. Add some water. Once the water starts to boil add the chopped drumsticks. Cook on medium flame.  Once the drumsticks are cooked add the washed drumstick leaves. Cook on sim flame for 3 minutes. Add the tamarind extract. Boil on sim flame for 3 minutes. Add the boiled dhal,salt to taste and grated jaggery. Cook on sim flame for 3 minutes. Add the ground paste. Cook on sim flame for 3 minutes. Switch off the stove. Season and garnish. Mix well and serve hot.

Chef’s aTips

1) Do not make the huli very watery. Tastes good if it is thick.

2) If the huli becomes a little thick,dilute it with little boiling hot water.

 

 

Togari Bele Benne Dose with Nugge Kai Huli

 Togari Bele BenneDose ( Toovar Dhal Butter Dosa )

Toovar dhal dosa is so soft and yummy. Very nutritious. Very easy to prepare. This dose is a special recipe of my friend Priya Rao who lives in Hubli. Thanks Priya. I am very happy to share these 2 recipes with all of you.

Togari Bele Benne Dose goes well with any Chutney,  Huli or Chutney Pudi ( Chutney Podi ). Can also pack this Dose for lunch box.

Ingredients

Idli rice – 1 and 3/4 cups

Toovar dhal – 4 tablespoons

Channa dhal- 3 tablespoons

Thick poha – 1/4 cup

Methi seeds – 1 teaspoon

Salt to taste

Oil – to drizzle around the dose

To Season

Oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal – 1 tablespoon

Channa dhal – 1 tablespoon

Jeera – 1 teaspoon

Dry red chillies – 2 ( deseeded and chopped to small pieces )

Finely chopped green curry leaves – little

Asafoetida powder – 1/4 teaspoon

Required  quantity of butter to spread on the Dose. 

Method

First, wash and soak the rice, dhal’s and methi seeds in enough water in a big dish for 3 hours. Cover and keep it aside. Wash the poha and  soak it in water for 3 hours. Cover the poha with a lid. Keep it aside.

Drain both the poha and he rice dhal mix. Grind it in a wet grinder to a very smooth paste. Add salt to taste. Cover and leave it aside to ferment. Once the mix has fermented, add the seasoning. Mix well. Heat a dosa pan. Make little  thick dosas. Drizzle oil all around. Cover and cook till golden. Flip the dosa and cook the other side to a golden colour. Cook the Dose on sim flame till golden. Smear butter on the dose and serve.

Chef’s Tips

1) Can also add little grated carrots and grated cabbage with little finely chopped green coriander leaves to the seasoned dose batter.

2) See to that the dose batter does not over ferment. The taste is not good.

 

Nuchchina Unde Huli

Nuchchina Unde Huli

Huli is sambar and Unde is a steamed dhal dumpling. A very unique dish. Certainly a Karnataka Special. Karnataka food is very simple and tasty. When I visited Hubli, my friend Priya Rao made this dish for me. I am very happy to share it with you. Do try and enjoy with your family. Goes well with plain rice and pappad or a good combo with soft cottony dosas. You can serve this steamed dumplings (nuchchina  unde) as a snack with coconut chutney. I have divided this recipe into 3 parts, so that it will be easy to follow.

Part – 1  ( To make the Nuchchina Unde )

Ingredients

Channa dhal – 1 cup

Thoovar dhal – 1/2 cup

Broken yellow moong dhal ( Pasi paruppu ) – 1/2 cup

Urad dhal – 1 teaspoon

Grated fresh coconut – 1/4 cup

Grated ginger – 1 teaspoon

Finely chopped green chilli – 1

Finely chopped green coriander leaves and curry leaves – little

Water – 2 tablespoons

Salt to taste

To Season

Gingelly oil – 1 tablespoon

Mustard seeds – 1/2 teaspoon

Asafoetida powder – 1/2 teaspoon

Nuchchina Unde Huli served with Plain Steamed Rice and Black Beans Sundal ( recipe for Black Beans Sundal  will follow soon ) 

Method

Wash and soak all the dhals in water for 2 hours. Drain. Blend the soaked and drained dhals in a blender with 2 tablespoons water to a little coarse paste. Transfer the paste to a bowl. Mix in the grated coconut, grated ginger, chopped green chillies, chopped coriander leaves and curry leaves. Mix well. Season. Mix well again. Make long  dumplings . Steam the dumplings in a steamer for 10 minutes. Cool. Transfer the dumplings to an air tight container. Keep it aside till the time of use.

Part – 2 ( To make the Huli )

Ingredients

Boiled Thoovar dhal – 1 cup

Tamarind paste – 1 teaspoon

Salt to taste

Grated jaggery – 1 heaped teaspoon

Water – 1/4 cup

Roast in oil and grind to a fine paste

Coriander seeds – 2 tablespoons

Jeera – 1/2 teaspoon

Cinnamon – 1 small piece

Black pepper – 2 numbers

Channa dhal – 1 teaspoon

Urad dhal – 1 teaspoon

Bydagi red chillies – 8

Grated coconut – 4 tablespoons

Gingelly oil – 1 tablespoon

Roast all the above mentioned ingredients in oil to a golden colour,  cool and blend to a fine paste with little water.

To Season

Gingelly oil – 3 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

Broken red chilli – 2

To Garnish 

Finely chopped green coriander leaves and curry leaves – little

Method

Heat a pan. Add the 1/4 cup of water. Mix in the tamarind paste. Boil for 5 minutes on medium flame. Add the salt to taste and the grated jaggery. Boil on sim flame for 3 minutes. Now mix in the ground paste, boil for 3 minutes on sim flame. Add the boiled Toovar dhal and simmer till little thick. Mix well. Switch off the stove. Season and garnish.

Part – 3 ( Plating )

Take a wide dish or a plate. Line the nuchchina unde or the steamed dumplings. Pour the boiling hot Huli on top. Top with little chopped green coriander leaves and curry leaves. Serve hot with plain rice or dosas.

Chef’ s Tips

1) If the Huli becomes a little thick, dilute it  with little boiling hot water.

2) Do not make the dumplings very stiff and tight. Make them a little loose so that they will absorb the Huli and will be very soft to eat.

3) If Bydagi red chillies are not available use Kashmiri dry red chilli. The colour will be very good  and not very spicy .