Uttara Karnataka Adige (north karnataka recipes)

al the best and let me know how it came out!!

 

Hi TBH,

Yes, me too!!!

And I hope that "your hope" comes true!!!! (twinbaby)

 

PUNDI PALYA:

Ingredients:

Pundi soppu (they call it huli soppu and gongura in bangalore) 1 bunch
Gram dal 4 tb sp
nuchchu (raw rice grounded to tiny flakes,not powdered)- 1/2 cup
oil for seasoning
water -2-3 cups
salt
garlic -1 bulb
green chilli paste 3 sp
groundnuts handful
jeera 2 sp

Method:
Take a pan, add the leaves (cut nicely after washing). Add jeera, green mirchi paste, garlic crushed, gram dal, salt, rice flakes. Add enough water to it, so that the rice should get nicely cooked.
Keep checking til the rice gets cooked. Later, take it off the heat, and make seasoning in a different small pan. Add oil, mustard, jeera, karipatta, haldi, to oil. Add the seasoning to the cooked palya.
Pundi palya tastes best with Jawar roti, chapati, and rice.

 

Hi vjbunny,

I dont know dear, whether we get those kind of mirchi in bangalore.. I dont think so...

North side, if u buy, please look at the shine of mirchi, it should not be dull. It shouldn't be too short, not be too long. Medium sized. Actually its very difficult to describe it here, dear..:hide:

Yeah i will keep in mind about the quantities.. thanks...

 

Pundi palya chutney:

Ingredients:

Pundi palya 1 bunch- washed, and seperated from stems
green chillis- 5-6
Groundnuts- fried dry
Garlic- 1 bulb
salt
oil- 2sp

Method:

Take a big pan, put 2 sp oil in it. Put all the leaves, green chillis into it. Put on the heat and keep stiring often. Keep the lid closed. When its fried nicely, take it out and cool.
Take a chutney jar of mixie and put groundnuts and powder them, again, not a fine powder. Just flakes. Now add garlic(peeled) in it and agian run the mixie. Now take the groundnut and garlic paste out in a spoon. Add the fried leaves and green chilli. On top add the groundnut paste and garlic paste. Run the mixie.
Pundi palya chutney is ready..

P.S: Please dont use water for grinding. It wil be good for at least 1 week if water is not used...
Tastes best with all.. chapati, rotti, rice..

Tip: If yesterday's rice is remaining, add a little raw oil (without heating) in it and add pundi palya chatney in it. This tastes very good...

 

*****NAGARA PANCHAMI SPECIAL:*****
​

Tambitt unde:

Ingredients:

Puthani (fried gram)-3 cups
Jaggery-(powdered to measure in cups) 2.5 -2.75 cups
White til- 1/2 cup
dry coconut-grated- 1 cup
Ghee- around 2 cups
Thin avalakki- 1/2 cup

Method:

MAke a fine powder from fried gram in mixie.Take a thick bottmed pan, fry the til, coconut, and tkae out. Put 3 sp of ghee and fry the avalakki in that. It should ecome crisp. Take it out. Add al these to fried gram flour. Now add 1/2 cup ghee in the pan and add 1 cup of jaggery. Dont melt it completely, but it should get mixed a little with the ghee.
Mix this jaggery and ghee with the mixture of fried gram flour, and make unde (balls) out of them by hand.