Karnataka Recipes - Index

Discussion in 'Cuisines of India' started by prathi, Mar 9, 2006.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,110
    Likes Received:
    4,378
    Trophy Points:
    490
    Gender:
    Female
    Nuchina Unde / Parappu Urundai

    Ingredients:

    Toor daal - 1 cup
    Red Chillies - 3
    Coriander Leaves - 1/2 cup
    Asefotida - 1/4 teaspoon
    Grated fresh Coconut - 1/4 cup
    Ginger - 1 inch piece
    a pinch turmeric powder
    Salt

    Method:

    Soak Toor daal for about 1/2 an hour.
    Drain water completely and grind the daal with Red Chillies,Coriander Leaves,Asefotida,Grated fresh Coconut,Ginger, turmeric powder and Salt to a smooth paste.
    Shape into small cylindrical shape and steam in pressure cooker like Idly.
    Serve as snack or as I told you before you can put this in sambar.


    Note: you can add Avarekai or finely chopped onion or methi leaves with the dough and make the Unde.
     
  2. shilpa12345

    shilpa12345 Senior IL'ite

    Messages:
    74
    Likes Received:
    17
    Trophy Points:
    23
    Gender:
    Female
    Grt job prathi u gave me recepi of which i wanted.thank u. it will be nice if u add some more speciality of karnataka
     
  3. sumadhura

    sumadhura New IL'ite

    Messages:
    4
    Likes Received:
    0
    Trophy Points:
    1
    Gender:
    Female
    Hi Veena,
    Nice to see all receipe names and making me feel homely. Could you please post receipe for Nuchhina Unde?
    thank you in advance
     
  4. MadhuRao

    MadhuRao Silver IL'ite

    Messages:
    1,283
    Likes Received:
    25
    Trophy Points:
    83
    Gender:
    Female
    Here's the receipe for Sandige huli which i got from abhi-ruchi.blogspot.com

    Ingredients
    For making the sandige (dumplings) : Makes around 15 dumplings depending on the size


    Togari beLe/ Toor dal – ¾ cup
    KadaLe beLe/Chana dal – 3/4cup {** ¼ cup of both the dals together would be used for the gojju or tangy gravy}
    Fresh grated coconut – ¼ cup
    Asafetida – pinch
    Curry leaves – 4 strands of leaves
    Cilantro – ¼ cup
    Green Chillies – 3 to 4 ( medium spice)
    Ginger – 1tbspn
    Salt to taste

    For making the Gojju/ tangy gravy


    Tamarind – ½ cup of raw tamarind ( extract the juice by soaking in water)
    Palm Sugar – ¾ to 1cup ( depending on the tanginess of the tamarind)
    Fresh grated coconut –½ cup for the gojju
    Mustard seeds – ¼ tspn
    Asafetida – pinch
    Cilantro – ¼ cup
    Dried red Chillies – 4 to 5 (medium spice)
    Togari beLe + kadaLe beLe – ¼ cup **
    Salt to taste

    For Tempering


    Oil – 4tspns
    Mustard seeds – 1/2 tspn
    Pinch of asafetida

    Method


    Making of Dumplings :

    • Soak togari beLe (toor dal) and kadaLe beLe (chana dal) for 3hours. Later drain the water and keep aside. {** here remember to save ¼ cup of lentil for gojju/tangy gravy}.
    • Grind together both the lentils with green chillies, freshly grated coconut, cilantro, ginger, asafetida and salt to a slightly coarse paste. Note that no water should be added to grind the mixture.
    • Shape this paste into round dumplings and keep aside.
    Making Of Gojju/tangy gravy:
    • Grind the lentils kept aside earlier along with dried red chillies, mustard seeds, freshly grated coconut, cilantro, asafetida and salt to a fine paste.
    • Mix this paste into the extracted tamarind juice. To this add palm sugar and salt.
    • Now bring this gravy to boil on low-medium flame. You can add little water if required.
    • Later on reduce the heat to low and add the prepared dumplings to this gravy slowly. The dumplings settle at the bottom as you drop them.
    • Let the dumplings be cooked well. (Note that when the dumplings are cooked they tend to float up – this is the indication that they are cooked).
    • Once this is done, heat oil in a pan and make tempering with mustard seeds and asafetida and add it to the Sandige huLi/ lentil dumplings in tangy gravy.
    • Now the Sandige huLi/ lentil dumplings in tangy gravy is ready to be served with hot rice and home made ghee :).
     
  5. vjbunny

    vjbunny IL Hall of Fame

    Messages:
    4,873
    Likes Received:
    1,811
    Trophy Points:
    315
    Gender:
    Female
    Hi Ladies,
    Can anyone Pls give me arashina kombina gojju.
    Thanks
    Vjbunny
     
  6. kanaka Raghavan

    kanaka Raghavan IL Hall of Fame

    Messages:
    4,468
    Likes Received:
    1,481
    Trophy Points:
    308
    Gender:
    Female
    Prathi
    Thanks for the recipe of KODBALE.It came out very well.I have tried out before from a different recipe book,but this was perfect.Thank you.
     
  7. vijayanarasimha

    vijayanarasimha New IL'ite

    Messages:
    63
    Likes Received:
    4
    Trophy Points:
    8
    Gender:
    Female
    can i have a receipe for unde huli made by udupi brahmins
     
  8. vijayanarasimha

    vijayanarasimha New IL'ite

    Messages:
    63
    Likes Received:
    4
    Trophy Points:
    8
    Gender:
    Female
    can i have receipe for unde huli pl
     
  9. vedasamhita

    vedasamhita New IL'ite

    Messages:
    48
    Likes Received:
    0
    Trophy Points:
    6
    Gender:
    Female
    Thank you, good recipes:)
     
  10. nevantamedia

    nevantamedia New IL'ite

    Messages:
    40
    Likes Received:
    3
    Trophy Points:
    8
    Gender:
    Female
    Re: hurigaalu

    Fabulous list of recipes... mouth watering!
    Some of the things i relish are jawar roti, sprout veggi, red chilli chatni and fabulous chilli pakoda... I can go on and on :)
     

Share This Page