Karnataka Recipes

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

  1. anurekha

    anurekha New IL'ite

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    One more from me.....

    Kusumbri


    Moong dal (yellow not the whole green one) a handful

    Grated carrot 2-3tbsp

    Grated Cucumber 2-3tbsp

    Green chillies 1-2

    Coriander lvs chopped 2tbsp

    Salt to taste

    Grated coconut 1tbsp

    Lemon Juice 2 tbsp



    Soak the Moong dal for an hour or two. Remove the water and mix the grated carrot cucumber,chpped green chillies,chopped corianderlvs,grated coconut. Add the lemon juice and mix well. Just before serving add the salt.



    This can be eaten as a salad. Healthy and delicious for everybody.



    A slight variation if u use soaked chana dal in place of moong dal..

    Anurekha
     
  2. prathi

    prathi Bronze IL'ite

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    Hello Anurekha

    Hi Anurekha,

    Thanks for sharing Mangalorean recipes with us. Being a Bangalorean i am not familiar to these recipes and i really would love to try them out.
     
  3. devikagk15

    devikagk15 New IL'ite

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    hi

    hi prathi how are you
    well about myself....i am from Rajaji nagar....i came down to blore only last year....i was staying in Africa( Botswana)....i only hav a daughter...18 yrs.....how long have u been living in blore?
    do keep posting more recipies
    devika
     
  4. prathi

    prathi Bronze IL'ite

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    Mosaranna (Curd rice)

    Rice - 2 cups (cook softer with little more water than usual)
    Curds/ yogurt - 3 cups (or as needed)
    Grated Coconut - 2 tbsp
    Grated/finely chopped ginger - 1tsp
    Green Chillies - 4,5 (or as required)
    Cucumber - 1 peeled, deseeded and chopped finely
    table salt to taste
    OIl - 2 to 3 tsp
    Mustard - 1 tsp
    urad dal - 2 tsp
    gram dal - 1 tsp
    curry leaves
    corriander

    • Mix the rice with yoghurt, salt, cucumber, corriander and coconut.
    • In a small pan heat the oil and season with mustard and the dals.
    • Add ginger, chillies, and curry leaves to this oil and saute.
    • Add this seasoning to the curd rice and mix well.
    • Serve with pickles.
    • One can add pomegranate, grapes and grated carrot for variation.
     
    Last edited: Feb 27, 2006
  5. prathi

    prathi Bronze IL'ite

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    Hello

    Dear Mrs.Devika

    I am born and brought up in Bangalore. From past 5 years i live in malyasia.
    I lived in rajajinagar too, before. I schooled there and i did my PU in KLE.

    Nice to know You.

    Take care
     
  6. saraswatibhat

    saraswatibhat Senior IL'ite

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    This is done in uttar kannada district.
    Tambuli:
    Ingridents:
    grated coconut-1/2 cup
    Raw mango-(if small then one)
    Green chillies:3-4
    hing
    kari patta
    mustard seeds

    method:
    1)first of all roast the green chillies with little oil and along with the hing.
    2)then grind the roasted chilled along with the grated coconut with a very little jaggery added to it.
    3)add water to the grinded mixture(1/2 cup)
    4)add salt to it .the tambuli is almost done.
    for seasoning:
    oil,mustard seeds ,karipatta and add it to the tambuli that is ready
     
  7. meenaprakash

    meenaprakash Silver IL'ite

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    how about some mangalore sambars..................

    Hi Anu,

    I'd tasted mangalore style sambar in a friends place & it was kinda different.
    the vegetables were drumstick and big mangalore brinjal (green, called Ghulla).
    can you share the recipe with us.

    thanks in advance.
     
  8. Kamla

    Kamla IL Hall of Fame

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    Dear Anurekha...

    First of all, you have a nice name:)

    Thanks for posting mangalorean recipes. Being from Bangalore, I know that mangaloreans cook very well and the dishes are slightly different too. I would love it if you posted more of your recipes whenever you have time.
    I shall try out the neer dosa and the potato dish. As you did not mention, I take it that the dosa batter doesn't need to ferment. Can you also please give your version of the coconut chutney? Thanks in advance...Kamla.
     
  9. prathi

    prathi Bronze IL'ite

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    Groundnut Chutney pudi

    Groundnuts – 1 cup
    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
    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 groundnuts separately.
    • Warm up the tamarind.
    • Add all these ingredients with jaggery, salt, 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.
    • The only difference between this and fried gram powder is grated copra which is absent in the groundnut powder.

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  10. anurekha

    anurekha New IL'ite

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    Hello

    Mangalore Sambars are quite different and there are different varieties too which i shall surely share with u all. Some are made with coconut and some without. i shall give u the recipe of the sambar u asked for very soon.

    Regards
    Anu

     

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