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Karnataka Recipes

Discussion in 'Cuisines of India' started by rehanak, Aug 20, 2005.

  1. anurekha

    anurekha New IL'ite

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    Hello kamlaji

    First of all thanks for the compliments. I shall surely share as much recipes as possible with u all.

    As for the neer dosa u don't have to ferment it . Its instant but it is better if u keep the batter for atleast 1/2 an hour before preparing the dosa. u can also prepare the batter in the night and keep in the fridge and when u are abt to prepare the next day u can add the desired amt. of water to it.

    And one more point is when u are preparing the dosa, everytime the batter has to mixed as the water gets collected on top. so everytime before u take a ladle of batter mix the batter. i had forgotten to mention this earlier.

    recipe for the Coconut chutney-

    Coconut 1/2 cup grated
    Green chillies2-3
    Onion chopped 1/2
    ginger - a small piece
    salt to taste

    Grind the above ingredients and temper.

    For tempering- mustard seeds 1tsp, urad dal 1tsp, red whole chillies 2-3, curry lvs 6-8.

    Good luck and thanks.

    Regards,
    Anu

     
  2. anurekha

    anurekha New IL'ite

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    Hello everybody,

    I am giving u the recipe for akki rotti which is slightly different from what has already been posted. A slight variation but definetely worth a try......delicious with kempu gojju
    Akki rotti

    Cooked rice 1 cup (slightly mashed)
    Rice powder 1/2 cup
    onion chopped
    green chillies chopped 2-3
    awarekallu (optional)
    salt to taste
    grated coconut 2-3 tbsp

    First of all take the cooked rice and mash it a little bit and then add the rice pdr to it. and mix all the other ingredients too. If needed u can add little water too while mixing. Even leftover rice can be used. Take a banli or a deep pan and apply oil to it nicely and now take a handful ball of the prepared dough and evenly spread it in the banli. make holes so that it gets cooked evenly. Cover and cook.
    to chk whether the rotti is cooked well, touch the top portion of the rotti. If it doesn't stick to ur hand then its cooked. Once cooked it will leave the sides of the pan. remove and serve with Kempu gujju (red chutney)


    Kempu gojju
    Urad dal (without skin)-1 tbsp
    Grated coconut 1 cup
    Red chillies whole 3-4
    Onion copped to fine pieces -1/2(optional)
    salt to taste
    coconut oil 3-4 drops
    Tamarind

    Wet roast the urad dal(uddina bele) using a little bit of coconut oil. Once it changes to light brownish colour, remove and mix with all other ingredients except onions and grind it using as little water as u can. Consistancy of the gojju should be thick. Before serving just mix the chopped onions to the gojju. u can also have it without the onions.

    This is a very good combination. do try it once and see.

    Thanks all of u.

    Anurekha


     
  3. anurekha

    anurekha New IL'ite

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    Hi all !

    Hesru Bele Thove
    Hesru bele(Moong dal)split ones 1/2 cup
    Grated coconut 1/4 cup
    Green chillies 2-3
    Ginger small piece
    sat to taste
    Haldipdr -1/2 tsp

    Tempering - Mustard seeds, Urad dal, curry lvs

    Cook hesru bele and grind it along with ginger and green chilles and coconut. Add a little water to the mixture to make it little dilute but not too much. Heat the mixture and add haldi pdr, salt to taste, sliced green chillies if required. let it boil for a few minutes. Add a bit of the curry lvs when boiling. remove and temper. Goes well with rice and pappad.
     
  4. gjaya

    gjaya Silver IL'ite

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    Mudhe Palya??????

    Hi all,

    As a kannadiga girl myself, am happy to see so many karnataka recipes posted here. Do any of you know how to make mudhe palya, usually made in festivals & special occassions as such. Also I think it is made with soppu (methi or spinach leaves)..... I don't know if it is more of Bangalore receipe or Dharwad side receipe....

    It will be great if anyone can post me the receipe.

    Thanks
    Jaya
     
  5. prathi

    prathi Bronze IL'ite

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    Hi Jaya

    Did u mean mudhu palya? This is a north karnataka speciality. I shall post the recipe soon.
     
  6. prathi

    prathi Bronze IL'ite

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    Maavinakayi Bisi Uppinakayi

    i can call it cooked mango pickle!!!

    When we use mangoes for pickles or chutney, we may find some half ripe mangoes. You can use such mangoes here in this recipe. If u have access to half ripe mangoes that would be great.

    Chopped Mango pulp - 1 cup (peeled and the pulp chopped)
    Groundnut OIl/ refined oil - 2 table spoons
    chilli powder - 1 tsp (or as required)
    Table salt - to taste
    mustard - 1 tsp
    hing - a pinch
    turmeric - 1/4 tsp or less
    jaggery - 1 tsp
    Roasted methi (fenugreek) powder - 1/2 tsp

    • Heat the oil and season with hing and mustard. Allow spluttering.
    • Add turmeric and the mango pulp and fry well.
    • Once the mango is cooked, add salt, jaggery powder, methi powder and chilli powder.
    • Cook on a medium flame for sometime till oil separates.
    • Cool and store.
    • This is usually done in small quantities. It will be fine for 3 4 days, stored in the fridge.
    • Serve with rice, dosai or with curd rice.
     
  7. prathi

    prathi Bronze IL'ite

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    Jaya try this out

    Dear Jaya I just got this recipe from a friend. I could not try it as i don't get fresh methi leaves here.

    Mudhu Palya

    Ingredients

    Methi -1 bunch
    Toor dhal - 1 cup
    Green Chillies -3-4 (depending upon how spicy u want it to be)
    Coriander powder -1 tbsp
    Jeera powder - 1/2 tbsp
    Dry coconut powder - 1 tbsp
    tamarind - the size of a marble
    Rice flour - 1 tsp
    Oil - 1 tsp
    Coriander leaves -little(for garnishing)


    Method:

    1. Cook toor dhal in the pressure cooker and strain it well so that the dhal is not watery but like a smooth paste.

    2. Cut the methi leaves finely.

    3. For the masala, grind (without adding water) the green chillies, coriander powder, jeera powder and dry coconut powder, in the mixie.

    4. Now heat the pan and add a little oil.After the oil is heated add some mustard seeds.When the seeds splutter, add a little asafoetida.

    5. Add the ground mixture, and fry for 1-2 minutes.

    6. Now add the finely chopped methi leaves.Fry for a minute , add 1/4 cup, so that the leaves lose their raw bitter taste.

    7. After about 5-6 minutes, when the water has all evaporated, add the cooked dhal to the mixture.Allow it to boil.

    8. Now add, salt, little jaggery and tamarind juice(make sure that the tamarind juice is not too watery but a little like paste).

    9. Allow the mixture to blend well.Let it boil.

    10. Seconds before you are done, add the rice flour followed by 1 tsp of oil .Mix well.

    11. Garnish with coriander leaves on top.

    12. This dish is mostly eaten with rice but it also goes along well with Rotis.

     
    Last edited: Mar 7, 2006
  8. Vidya24

    Vidya24 Gold IL'ite

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    yogurt+ cabbage dish

    Hi Prathi,

    I was wondering if u can give me a recipe for this dish that I ate in a Kannadiga home. Sorry, i don't know the name. It is like morkozhambu , yougurt and boiled cabbage. I could sense that mustard and coconut were ground with other spices.

    Sorry, for this vague and misty request. Just see if u can fathom the dish.

    regards
    Vidya
     
  9. gjaya

    gjaya Silver IL'ite

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    Thanks, Prathi!!!!

    Dear Prathi,

    Tumba thanks for giving me receipe of mudhu palya. This is what I was looking for. Will make it tomorrow and let you know the feedback definitely.

    Jaya
     
  10. Leo

    Leo New IL'ite

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    Thanks Prathi

    Dear Prathi,

    Did the Hurigadale Chutney powder and it came out great. Infact my husband told me that I need not cook and we can have chutney pudi daily with rice :))

    Thanks Prathi.

    Regards,
    Leo
     

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