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.
Chitranna 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. Variations 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.
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.
hi! 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
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. Love, Chithra.
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. Rgds.
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.
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.
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.
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-comffice:smarttags" /><st1:City w:st="on"><st1lace w:st="on">ur</st1lace></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 Anurekha
