Karnataka Recipes

First of all thanks for the compliments. I shall surely share as much recipes as possible with u all.

As for the neer dosa u don't have to ferment it . Its instant but it is better if u keep the batter for atleast 1/2 an hour before preparing the dosa. u can also prepare the batter in the night and keep in the fridge and when u are abt to prepare the next day u can add the desired amt. of water to it.

And one more point is when u are preparing the dosa, everytime the batter has to mixed as the water gets collected on top. so everytime before u take a ladle of batter mix the batter. i had forgotten to mention this earlier.

recipe for the Coconut chutney-

Coconut 1/2 cup grated
Green chillies2-3
Onion chopped 1/2
ginger - a small piece
salt to taste

Grind the above ingredients and temper.

For tempering- mustard seeds 1tsp, urad dal 1tsp, red whole chillies 2-3, curry lvs 6-8.

Good luck and thanks.

Regards,
Anu

Originally Posted by Kamla

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.

I am giving u the recipe for akki rotti which is slightly different from what has already been posted. A slight variation but definetely worth a try......delicious with kempu gojju

Akki rotti

Cooked rice 1 cup (slightly mashed)
Rice powder 1/2 cup
onion chopped
green chillies chopped 2-3
awarekallu (optional)
salt to taste
grated coconut 2-3 tbsp

First of all take the cooked rice and mash it a little bit and then add the rice pdr to it. and mix all the other ingredients too. If needed u can add little water too while mixing. Even leftover rice can be used. Take a banli or a deep pan and apply oil to it nicely and now take a handful ball of the prepared dough and evenly spread it in the banli. make holes so that it gets cooked evenly. Cover and cook.
to chk whether the rotti is cooked well, touch the top portion of the rotti. If it doesn't stick to ur hand then its cooked. Once cooked it will leave the sides of the pan. remove and serve with Kempu gujju (red chutney)

Kempu gojju

Urad dal (without skin)-1 tbsp
Grated coconut 1 cup
Red chillies whole 3-4
Onion copped to fine pieces -1/2(optional)
salt to taste
coconut oil 3-4 drops
Tamarind

Wet roast the urad dal(uddina bele) using a little bit of coconut oil. Once it changes to light brownish colour, remove and mix with all other ingredients except onions and grind it using as little water as u can. Consistancy of the gojju should be thick. Before serving just mix the chopped onions to the gojju. u can also have it without the onions.

This is a very good combination. do try it once and see.

Thanks all of u.

Anurekha

Hesru Bele Thove

Hesru bele(Moong dal)split ones 1/2 cup
Grated coconut 1/4 cup
Green chillies 2-3
Ginger small piece
sat to taste
Haldipdr -1/2 tsp

Tempering - Mustard seeds, Urad dal, curry lvs

Cook hesru bele and grind it along with ginger and green chilles and coconut. Add a little water to the mixture to make it little dilute but not too much. Heat the mixture and add haldi pdr, salt to taste, sliced green chillies if required. let it boil for a few minutes. Add a bit of the curry lvs when boiling. remove and temper. Goes well with rice and pappad.

Hi all,

As a kannadiga girl myself, am happy to see so many karnataka recipes posted here. Do any of you know how to make mudhe palya, usually made in festivals & special occassions as such. Also I think it is made with soppu (methi or spinach leaves)..... I don't know if it is more of Bangalore receipe or Dharwad side receipe....

It will be great if anyone can post me the receipe.

Thanks
Jaya

Did u mean mudhu palya? This is a north karnataka speciality. I shall post the recipe soon.

i can call it cooked mango pickle!!!

When we use mangoes for pickles or chutney, we may find some half ripe mangoes. You can use such mangoes here in this recipe. If u have access to half ripe mangoes that would be great.

Chopped Mango pulp - 1 cup (peeled and the pulp chopped)
Groundnut OIl/ refined oil - 2 table spoons
chilli powder - 1 tsp (or as required)
Table salt - to taste
mustard - 1 tsp
hing - a pinch
turmeric - 1/4 tsp or less
jaggery - 1 tsp
Roasted methi (fenugreek) powder - 1/2 tsp

• Heat the oil and season with hing and mustard. Allow spluttering.
• Add turmeric and the mango pulp and fry well.
• Once the mango is cooked, add salt, jaggery powder, methi powder and chilli powder.
• Cook on a medium flame for sometime till oil separates.
• Cool and store.
• This is usually done in small quantities. It will be fine for 3 4 days, stored in the fridge.
• Serve with rice, dosai or with curd rice.

Dear Jaya I just got this recipe from a friend. I could not try it as i don't get fresh methi leaves here.

Mudhu Palya

Ingredients

Methi -1 bunch
Toor dhal - 1 cup
Green Chillies -3-4 (depending upon how spicy u want it to be)
Coriander powder -1 tbsp
Jeera powder - 1/2 tbsp
Dry coconut powder - 1 tbsp
tamarind - the size of a marble
Rice flour - 1 tsp
Oil - 1 tsp
Coriander leaves -little(for garnishing)

Method:
1. Cook toor dhal in the pressure cooker and strain it well so that the dhal is not watery but like a smooth paste.

2. Cut the methi leaves finely.

3. For the masala, grind (without adding water) the green chillies, coriander powder, jeera powder and dry coconut powder, in the mixie.

4. Now heat the pan and add a little oil.After the oil is heated add some mustard seeds.When the seeds splutter, add a little asafoetida.

5. Add the ground mixture, and fry for 1-2 minutes.

6. Now add the finely chopped methi leaves.Fry for a minute , add 1/4 cup, so that the leaves lose their raw bitter taste.

7. After about 5-6 minutes, when the water has all evaporated, add the cooked dhal to the mixture.Allow it to boil.

8. Now add, salt, little jaggery and tamarind juice(make sure that the tamarind juice is not too watery but a little like paste).

9. Allow the mixture to blend well.Let it boil.

10. Seconds before you are done, add the rice flour followed by 1 tsp of oil .Mix well.

11. Garnish with coriander leaves on top.

12. This dish is mostly eaten with rice but it also goes along well with Rotis.

Hi Prathi,

I was wondering if u can give me a recipe for this dish that I ate in a Kannadiga home. Sorry, i don't know the name. It is like morkozhambu , yougurt and boiled cabbage. I could sense that mustard and coconut were ground with other spices.

Sorry, for this vague and misty request. Just see if u can fathom the dish.

regards
Vidya

Dear Prathi,

Tumba thanks for giving me receipe of mudhu palya. This is what I was looking for. Will make it tomorrow and let you know the feedback definitely.

Jaya

Dear Prathi,

Did the Hurigadale Chutney powder and it came out great. Infact my husband told me that I need not cook and we can have chutney pudi daily with rice :))

Thanks Prathi.

Regards,
Leo