Karnataka Recipes

saraswatibhat · May 16, 2009

Herekayi(Ridge gourd) Bajji:

Ingridents:

1 medium Ridge guard

1 1/4 cup Besan
2 tbsp Rice flour
1/2 tsp Hing powder
1 tbsp curd
1 1/2 tsp sambar powder
1 tsp chilly powder
1 tsp ajawain
pinch of baking soda
Salt to taste

Method:

1)Mix the Besan,Rice flour and all other ingridents with water and make a thick batter consistency
2)Cut the Ridge gourd in round shape and dip it in the Besan batter and deep fry it.

Enjoy with evening tea!

Regards,
Sara

Purple · May 23, 2009

Capsicum Gojju..

2 Capsicum
1 onion
1 bunch fenugreek leaves( menthya soppu) finely chopped
2-3 spoons Vaangi baath powder
lemon size tamarind
oil for seasoning
salt to taste.

Heat oil in a pan. Add finely chopped fenugreek leaves and fry for a minute, then add sliced onions and cook for a while. Now add sliced capsicum and stir again till they soften a bit. Then add tamarind pulp, vaangi baath powder and salt. Cook till all the excess water evaporates. Mix with rice and serve..

RanjanaParam · May 30, 2009

Set Dosa and Red Chutney

Set Dosa

Ingredients:
Dosa Rice 1cup
Urad Dal 1/2cup
Avalakki/Poha 1/2cup
Chana Dal 1tsp
Fenugreek seeds1/2tsp
salt
Oil
Wash the raw rice,urad dal,poha,chana dal,fenugreek seeds. Soak all together for 4-5hrs.
Grind to smooth paste with little water(I used 1cup of water).Add 1tsp of salt.Leave it in room temparature overnight.
Add little oil on a hot pan spread it.Then spread the batter to make thick and small dosa.

Red Chutney

Ingredients:
Grated fersh/frozen coconut1cup
Chana Dal 1tsp
Urad Dal 1/2tsp
2-3Red chillis
Tamarind pulp 1/2tsp
salt

Preparation:
Fry chana dal,urad dal,chillis with little oil.Grind it along with grated coconut and tamarind pulp with little water.Add salt to it.

Serve dosa with chutney.

leelakrishna · Aug 7, 2009

prathi,ilikeyourkarnatakarecipespleasetellmemangalorekaduburecipe

shilpa12345 · Aug 10, 2009

Hi prathi
Today i did bisebelebath after reading your thread it was just yummy,my DH was where did u learn from, he was impressed. thanks once again. i will try more recepies

dileesh · Aug 29, 2009

Rava dosa

Ingredients:
1.5 Cup Rava/Semolina
1/2 Cup Urad Dal/Split Black Gram
1/2 Cup Sour Curds
1 Onion, Chopped finely
2 - 3 Green Chilies, Chopped
Salt to taste
Oil for Roasting

Method:
Soak Urad dal overnight and then grind to a paste. Mix Rava,
Salt, Curd and Urad dal together with little water to make a thin
batter.
Leave for 6 hours to ferment. Later, mix Chilies and Onions to
the batter.
Heat a tava and grease with Oil, pour a spoonful of the mixture
and spread it thinly, add more oil and roast till golden brown.
Serve hot with Chutney.

<meta http-equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 12"><meta name="Originator" content="Microsoft Word 12"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CPresario%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml"><link rel="Edit-Time-Data" href="file:///C:%5CDOCUME%7E1%5CPresario%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_editdata.mso"><link rel="themeData" href="file:///C:%5CDOCUME%7E1%5CPresario%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx"><link rel="colorSchemeMapping" href="file:///C:%5CDOCUME%7E1%5CPresario%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml"><style>  </style> [FONT=&quot]Mullangi hasi gojju[/FONT][FONT=&quot] [/FONT]

[FONT=&quot] <hr style="color: white;" size="1" width="100%" align="center" noshade="noshade"> [/FONT]
[FONT=&quot]Mullangi hasi gojju (radish )
[/FONT]
[FONT=&quot]Ingredients:
Radish- 1 medium (grated),
Coconut-1cup,
Puff channa (hurugadle)-2tsp,
Green/red chillies-4-5,
Tamarind juice-1tsp,
Coriander-1tbsp,
Curryleaves-2 sprigs,
Salt to taste
[/FONT]
[FONT=&quot]For tadka:
Mustard-1/2tsp,
Channadal-1tsp,
Uraddal-1tsp,
[/FONT]
[FONT=&quot]Oil-2tsp[/FONT]
[FONT=&quot]Curryleaves-1sprig
[/FONT]
[FONT=&quot] Method:

Grind the above ingredients except grated raddish into a fine chutney. Mix grated radish in grinded chutney and keep aside.Heat a oil ,add mustard when it splutters,add dals and curryleaves.add this tadka to above mixture and mix well.Serve with rice and pickles. It is tasty as well as healthy.You can also mix yogurt to this mixture.

"Mullangi" mean's radish in my language kannada. hope u like it.[/FONT]

ditiprashant · Oct 1, 2009

hi dipti,

im surprised to read that people in bangalore dont want to talk in hindi or english! let me tell u people here people have made their local language hindi and english, rather than kannada. everyone knows the language very well. it is hard for me to belive this. any banglorean will not accept this. they are always ready to help outsiders, im telling u this from my experince.

SNV · Dec 11, 2010

Re: Vangeebath pudi/powder

prathi said: ↑

Vangeebath pudi / Palyada pudi

Ingredients

Gram dal - 1 cup
urad dal - 1/2 cup
Red chillies - 12 to 15
Jeera - 1/2 tsp
Cinnamon - 5 to 6 inches
nut meg (moggu) - 3 to 4(if they rsmal, else less)
Hing - less than a 1/4 tsp
Grated copra( dried coconut) - 1/2 copra

With a spoon of oil roast all the ingredients except copra. Slightly roast the copra separately (just warm). Powder all the ingredients and keep in an airtight jar.

This can be used for any baath including vaangi baath or even palya's.
Click to expand...

I am from Karnataka. I would like to make a correction..... Nutmeg and Moggu are two different things. Moggu is Capok buds. This is the ingredient that goes into this, alternative can be cloves. According to my knowledge, the don't use nutmeg.

pbindu · Mar 26, 2011

Re: Chutney Pudi

Thank you so much for this one .. and all other recipes.

I searched in google and finally found in IL...

There is a saying ' konkana sutti mailaarakke bandru'... its like taking a long route, when you had knew the short cut!!!

prathi said: ↑

This recipe of chutney powder is a must in all homes in karnataka. This goes very well with the dosa, chapathi, curd rice as a side dish and also to mix with rice.

Gram dal - 2 cups
Urad Dal - 1 cup
Red chillies - Hot variety - 15 to 20
less hot variety - 8 to 10
Tamarind - size of a lemon
Jaggery - 1/4 of a cube (powdered)
Salt - 1 table spoon
Curry leaves - a sprig or 2
Cumin seeds - 1/2 tsp
Mustard - 1 tsp
Copra - 1/4 kg (grate it)
Cooking OIl- 2 table spoons or less
turmeric
hing

Dry roast Gram dal, urad dal, cumin seeds and red chillies separately one by one. Also warm the tamarind after cleaning and de-seeding it. Powder both the dals coarsely(rava like) and set aside in a basin. Then powder chillies and jeera finely and to the same jar add the tamarind and run the mixer once. Add the jaggery powder, grated copra, salt and powder well. Add this mixture to the coarsely powdered dals.

In a small pan heat the oil and add the seaoning. Mustard, turmeic, curry leaves and hing. Switch off the fire. To this sesoning add the powder and mix well.

While serving as a side dish to dosa. Serve 2 spoons of this powder with 1 spoon of cooking oil, or a spoon of curd on top of it.
Click to expand...

g3sudha · Jul 21, 2011

Re: Chutney Pudi

ನಾನು ಇದೆ ಮೊಧಲ ಬಾರಿಗೆ ಕರ್ನಾಟಕ ಅಡುಗೆಯ ಬಗ್ಗೆ ನೋಡಿಧೆ. ಊಟ ಮಾಡಿಧ ಹಾಗೆ ತೃಪ್ತಿ ಆಯಿತು.
ಇನ್ನು ಎಷ್ಟೋ ತಿಂಡಿ ಮತ್ತು ಹುಳಿ ಬಗೆಗಳು ಇದೆ. thankq very much.
Please add some receipes like jola rotti, ellu podi, chilli bajji (davanger spl). mandakki receipes. etc