Karnataka Recipes

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

  1. prathi

    prathi Bronze IL'ite

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    Hurigadale Chutney powder (pottu kadale/fried gram)

    Huri gadale/fried gram – 1 cup (flat)

    Red chillies – less hot variety – 20 (if u use fiery variety decrease the number by 5 or 6)

    Cumin/ jeerige - 2 tsp

    Tamarind – a very small lemon size

    Jaggery powder – 1 ½ table spoons

    Grated copra (kobbari) – 3 table spoons

    Hing – less than ¼ spoon

    Crystal salt to taste –(u may need from 1 to 1 ½ tsp. Add cautiously)

    • Dry roast chillies, hing and jeera in a kadai.
    • Dry roast the copra separately till it turns light brown.
    • Warm up the tamarind.
    • Add all these ingredients with jaggery, salt, hurigadale and powder in a mixer.
    • Let it be not too fine, but not as coarse as dal chutney powder.
    • You can eat this with hot rice adding ghee or as a side dish to dosai, idli or curd rice.
    Last edited: Feb 21, 2006
  2. prathi

    prathi Bronze IL'ite

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    Nimbehannu Chitrannaa – Lemon rice

    Lemon juice – from 2 lemons (more or less according to tase. it must be tangy)

    Cooked rice – 2 cups (cooked grainy, and spread in a wide-mouthed vessel)
    Table salt to taste

    Green chillies – 8 to 10 (slit length wise or chopped) adjust the level of spiciness to personal preference.

    Groundnuts – a fistful

    Gram dal- 2 tsp

    Urad dal – 2 tsp

    Mustard – 1 tsp

    Turmeric- ¼ tsp

    Cashew nuts – a few pieces broken (optional)

    Curry leaves – a sprig or two

    Cooking oil – 2 table spoons

    Grated coconut – 3 tablespoons (weight watchers – reduce, but do not omit)

    Corriander to garnish – chopped

    • To the cooked rice add lemon juice and salt. Mix well.
    • In a pan, heat the oil and splutter the mustard.
    • Add the dals followed by groundnuts and cashew nuts and fry till brown.
    • Add turmeric, green chillies; curry leaves and fry for a moment more.
    • Add this to the rice and mix gently till the rice is evenly coated with the seasoning.
    • Garnish with coriander and grated coconut and serve.

    Note – You can do this with left over rice also. When u do so, in the end add the rice to the kadai and mix with the seasoning, close and cook for 2 minutes, till the rice is heated.


    To enhance the taste and to add variety, you can use these tasty variations.

    Finely cut capsicums – 2.
    Fresh green peas – 1 cup(cooked)/frozen peas can be added directly.

    All ingredients being the same you can add one or both of these after adding green chillies to the pan and fry for a few minutes more or till the vege is cooked.

  3. prathi

    prathi Bronze IL'ite

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    Vegetable Pulao

    A recipe has already been posted by Mrs.Chithra, This is almost similar i feel, may be little variations. This is how it is made in most homes in karnataka. I am not sure if i can call this karnataka pulao.

    Vegetables like beans,carrots,potato,turnip,green peas cauliflower can be used in combination.

    Basmati Rice – 1 cup (thin variety rice can also be used) washed and kept aside for more than 15 minutes.

    Vegetable juliennes – 1 cup (or more)

    Water – 1 ½ cups (depends on the variety of rice used)

    Grind to paste the following ingredients (with minimum water)

    Grated Coconut – 1/2 cup

    Ginger chopped – 2 tsp

    Garlic – 3 to 4 pieces (optional)

    Khus khus – 2 tsp

    Cashew – a few

    Cloves – 4

    Cinnamon – 1 inch

    Green chillies – 5 to 6 (or as desired)

    Chopped Mint leaves/ pudina – 1 tablespoon (not more)

    Tomato – 1

    Chopped Coriander – 1 tablespoon

    For seasoning

    Oil + Ghee – 2 table spoons

    Onions – 2 chopped vertically

    Cumin/jeera = 2 tsp

    Chopped Mint leaves – a sprig

    Clove – 1 or 2

    Bay leaf – 1 leaf

    In a pressure cooker, heat the oil and ghee.

    Add jeera, cloves, bay leaf and mint leaves, sauté.

    Add the onions and fry till translucent.

    Add the paste and fry well for a few minutes.

    Add the vegetables and rice and fry some more.

    Now add water, salt and close the cooker and cook for a whistle.

    Note This was my earlier method, now I strictly follow Mrs.chithra’s method of allowing the mixture to boil and then close the lid, put the weight and simmer, wait for 10 minutes before switching off the fire.
  4. devikagk15

    devikagk15 New IL'ite

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    hello!...this is devika from blore...and i just wanted to say that i tried out some of ur recipies Prathi and they are really good....cheers
  5. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Thankyou, Prathi !

    My dear Prathi,
    Thanks for posting Karnataka pulao.
    You grind spices like cinnamon, cloves etc along with the other grinding ingredients & that , I can see as the main difference. So, I think yours will be more spicy. Anyway thankyou for posting my request.
  6. Ami

    Ami Silver IL'ite

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    yum & fresh BB bath!!

    Hi prathi,

    Today, prepared yr version of BB bath and it was really superb. Thought that the qty was too much, but, in the night, the vessel was neatly empty. I made many times BB bath, but, in the night, it would turn out little dry or hard. But, yrs, infact, was so tastier than in the morning as soon as I finished preparing!!

    That is Karnataka touch?? anyways, thanks a lot..

    Pls do post more and more recipes just like Mrs.Chithra showers us with her tasty dishes.

  7. prathi

    prathi Bronze IL'ite

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    Hello Devika

    Dear Devika,

    I am glad u enjoyed the recipes. Have a nice time!
    BTW which part of bangalore are you put up? I am from Malleswaram.

    Thanks for the feedback.
  8. prathi

    prathi Bronze IL'ite

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    Thanks for the reply

    Dear Mrs. Chithra,

    Yes, only the cinnamon and cloves in the paste and a tomato r the difference between your recipe and mine. Yes it will be spicy. Moreover, personally i (and my family) eat very spicy food:tongue .

    You need not thank me, it's my pleasure.
  9. prathi

    prathi Bronze IL'ite

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    Hello Ami

    Dear Ami,

    I am very happy to see BisibeleBath feedback. There are many methods but this one i learnt from my co-sister is the best so far.Yes it tastes better after a few hours.

    About posting more recipes, i will do my best and post whatever i have learnt so far.
    I am not comparable to Mrs.Chithra. She has an ocean and I have a pond.
    Last edited: Feb 26, 2006
  10. anurekha

    anurekha New IL'ite

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    Some recipes from Mangalore

    Hello everybody at Indusladies. I am a Kannadiga from Mangalore. After going thru all the recipes posted here I felt I shuld also share some of the recipes from this place too. Hope you all will try them and like them.

    Neer Dose
    Rice – ½ Kg

    Grated Coconut – 1 cup

    Cucumber(Kheera) – 1 or half a piece

    Soak the rice for 2 hrs and grind it along with coconut and cucumber. Cucumber is optional. If u add cucumber it gives a very good flavour and aroma to the dosa. Grind it to a very fine paste. Add salt as per <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:City w:st="on"><st1:place w:st="on">ur</st1:place></st1:City> taste. Now add atleast 1-2 cups of water to the batter so that u get a very watery consistency. Keep it for 1/2 an hour. If it becomes too watery it won’t come out of the tawa. So u can check it after making a trial dosa and accordingly add some more water.

    The way the dosa is made is slightly different from the usual dosa making. The batter should be just splashed across the hot tawa. Do not try to spread the batter on the tawa with the ladle. Cover and cook. If needed, u can turn it over and cook or can be removed once the dosa starts leaving the from the sides. Apply ghee on it and serve.

    This dosa goes very well with coconut chutney or potato stew.

    Potato stew recipe :

    Boiled potatoes 2-3 small

    Coconut powder 2-3 tablespoon

    Green chillies 2-3

    Onion 1 big

    Red chilli pdr ½ tsp

    Haldi pdr ½ tsp

    Salt to taste

    Mustard, Jeera(cumun seeds), curry lvs for tempering.

    Cut small cubes of the boiled potatoes. Take oil a pan and add the mustard, jeera and currylvs. Once the mustard seeds splutter add the sliced onions, green chillies and fry for some time .Now add the potato cubes and stir for some time.Add red chilli pdr and haldi pdr. If u need more spicy add some more red chilli pdr. Now add the Coconut pdr mixed with 1 cup water to the pan. The consistency shuld be neither too thick or too watery. Mix well. Add salt to taste.When it just starts to boil turn off. Serve it with neer dose.

    Its yummy. Hope most of u will try this combination. Let me know how it came out


    1 person likes this.

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