Gojjavalakki / tamarind poha Rajni, glad u liked the thread. I am not an expert but just posting the usual recieps we make at home. Gojjavalakki (tamarind Poha) Ingredients Poha/flattened rice (avalakki) - 3 cups (thick variety) Tamarind juice - from tamarind the size of a big lemon. Jaggery powder - 2 teaspoons Sambar powder - 3 teaspoons or saarina pudi as i have posted in the thread before (level of spiciness is upto u) Table salt - to taste Til powdered after dry roasting - 1 table spoon Seasoning OIl - 2 table spoons (this needs more oil thant he regular poha) Mustard seeds - 1 tsp gram dal - 2 tsp urad dal - 1tsp groundnuts - a hand ful or less green chillie s- 4 chopped turmeric - less than 1/4 spoon hing - a pinch curry leaves - few gratedd coconut - fresh or dry ur choice - 1 table spoon Method. powder the poha coarsely to the texture of rava. wash the poha if needed and to this add the tamarind juice, sambar powder, salt, jaggery powder and water and mix well. The level of water should be just enough to immerse the poha. Dont add more water or the poha will become very soggy. Mix well and let it stay for atleast half an hour. Heat oil in kadai and add mustard and allow spluttering. Add the dals and once they turn slightly golden, add the groundnunts and saute till they r crisp but dont allow the dals to burn. Add the green chillies, curry leaves, hing and turmeric and saute. If u r using dry coconut (copra), add at this stage and fry. If u r using fresh coconut u can add it at the end as garnish. Now add the soaked poha and mix well. Close and cook for ten to fifteen minutes. If needed sprinkle some water in between. Just few minutes before removing from fire, add the til (ellu) powder and mix well. Garnish with fresh chopped corriander and fresh grated coconut.
that's the one I wanted.. Dear Prathi, Whole of yesterday I wanted to request u for the recipe, Gojju Avalakki and there you go........ telepathy????????????? I'm trying ur recipe this evening.......... thankx......
Dear Prathi, I tried your Gojju receipe I made it with okra as I had no bitter gourd at home and it came out really good. My husband and I liked it very much with rice for dinner as well as with dosa for breakfast. regards Jaya
Chutney Pudi 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.
Thili Saaru Thili saaru This is a rasam made in karnataka and the consistency is just like rasam (dilute). Ingredients Toor dal stock - half a vessel (small vessel) (when u cook dal for sambar, take the stockof the dal in a vessel) Saarina pudi or rasam powder - 1 to 1 1/2 Salt to taste Jaggery - 1 teaspoon powdered curry leaves corriander water - 2 cups tamarind extract - from a tamarind size of very small lemon For seasoning OIl/ghee - 2 tsp mustard - 1 spoon cumin seeds - 1 tsp hing - a pinch or two Boil the dal stock in a vessel,add water,sambar powder, salt, bring to a boil. Add jaggery, curry leaves and corriander leaves and boil well for 10 minutes. Now add the tamarind and boil well. As an option u can add a spoon of grated fresh coconut. U can also add a tomoato if u want. If u do so pls lessen the amount of tamarind. Season by spluttering mustard and jeera, with hing in oil or ghee.
Happy Deepawali and thanks Hello Prathi, Was unable to access your email. Let me take this opportunity to wish you a Happy Deepawali and for obliging request for Karnataka recipes. Thank you, you are doing a great job. Till laters
Soppu Tovve This is for kamla. Sorry Kamla for the late response. I was away for 2 months, hence could not keep in touch. Happy new year to u and ur family. Soppu Tovve (spinach/greens) Tovve is a karnataka equivalent of the famous dal and can be made using varied vegetables. The recipe i am posting here is particularly for green leaves(soppu/keerai). Ingredients Spinach (or any variety of greens) - 3 to 4 bunches - chopped and rinsed thoroughly Toor dal - 2 cups (variably, u can add 1 1/2 cups of toor dal and 1/2 cup of green gram dal, Its an option) Pressure cook both dal and spinach in a cooker with less water than we use for sambar, but enough to cook the dal. Grind to a paste Grated coconut - 1 cup Green chillies - 8 to 10 (check the spiciness and add more if u need to) Cumin seeds /jeera - a teaspoon tamarind - size of a small lemon chopped corriander - a spoon or two Grind the above ingredients to a fine paste with little water and set aside. Seasoning OIl - 1 table spoon Mustard - 1 tsp gram dal - 1 tsp urad dal- 1tsp hing - a pinch Heat oil in a pan , add hing and mustard and allow spluttering. Add the dals and wait till they turn golden. Now add the ground paste and cook for a minute. To this add the cooked dal and spinach. Add salt to taste. Boil well for five minutes . Serve hot with rice or roti.
