Karnataka Recipes

Dear Vidya,

Cabbage with yoghurt, I haven’t tasted it. Can you just tell me which part of karnataka ur friends were from, so that I can try to fish the recipe out. In the mean time, I shall post the Majjige huli recipe (mor kolambu) and another recipe, which uses mustard and coconut (but no yoghurt). Neither of them uses cabbage. The one u mentioned must be a recipe from a different region in Karnataka. I shall surely try to find out.

Dear Jaya,

Thanks for the message. Happy trying!!!

Dear Leo,

Thanks for the feedback. My hubby, who usually does not relish eating chutney pudi rice, was more than happy to eat rice with hurigadle chutney pudi. Hey don’t stop cooking. Many more to try!!!

Boiled and roughly mashed potatoes - 4 to 5 (medium sized)

Finely chopped Onions – 2 big

Chopped tomato – 1 big

Slit Green chillies – 2

Chilli powder – 1 ½ tsp

Salt to taste

Oil – 2 tbsp

Turmeric – ¼ tsp

Mustard and jeera for seasoning

Coriander

A dollop of cream to garnish (optional, one can use 2 tsp milk powder also)

Water – 2 cups

• In a kadai heat the oil and season with mustard and jeera.
• Add chillies and onions and fry well till translucent.
• Add the tomatoes and cook till soft.
• Add the chilli powder, turmeric and salt and fry for 2 minutes.
• Add the mashed potatoes and mix well
• Add water and wait till the mixture boils well. It has gravy like consistency.
• Garnish with cream and corriander.
• Serve hot with puris.
• Also goes well with roti or chapathi.

Vegetables like chayote squash, cucumber, and ash gourd are used individually here.

Chopped cucumber – 2 (chopped into small cubes)
Oil – 1 tbsp
Mustard, gram dal and urad dal for seasoning.
Salt to taste


Grind to a paste with required amount of water

Mustard – 1 tbsp
Coconut – 1 cup
Turmeric – ¼ tsp
Hing – a pinch
Green chillies – 5 to 6 (red chillies can be used instead, for a different taste)
Tamarind – marble size
Gram dal – 1 tsp (roast gram dal till golden. Rest of the ingredients are ground raw.)
Coriander leaves – 2 tsp

• Heat the oil, season and add the vegetables and fry well.
• Close and cook for 8 to 10 minutes on medium flame.
• Add salt and cook till the vegetable is soft.
• Add the ground paste and add a cup of water. The consistency will be thick like pachadi.
• Boil well till the raw smell of the masala goes and the gravy thickens.
• Serve hot with rice.

Dear Prathi,

Do u know the recipe of Shankar Poli, its a diamond shaped sweet. I think we use maida & sugar, make the dough as chapatti, cut into diamond shape and fry. Not sure whether I conveyed it right.

If u know the recipe, please post it.

Regards,
Leo

Hi Leo, I had this recipe from my mother but had never tried. Thanks to you, i tried it today and it came out great and i am posting it here.

Maida/ all purpose flour - 1 1/2 cups
Powdered sugar - 1/2 cup (for medium sweetness, 3/4 th if u like it more sweet)
Ghee - 2 tbsp
Water very little
Cardomom powder - 1 tsp

Refined oil to deep fry

• Mix maida, sugar, ghee and cardomom.
• Sprinkle some water and mix to a soft chapathi dough consistency.
• Set aside for 5 to 10 minues.
• Take a ball (the size we take for chapathi) knead well in ur hand before rolling it thin.
• Cut into diamond shapes and deep fry in refined oil.
• Put on the kitchen towel to remove excess oil and store in air tight container.
• The size can be 2 inches approximately.

Variation

Instead of sugar u can add chilli powder, om(ajwain),salt and make a spicy version. You may need more water for the dough due to absence of sugar.

Dear Prathi,

U seem to be so quick in answering. Thanks a lot. Will try Shankar poli in a day or two and will give u a feedback. Thanks again for such a quick response, u are the heart of this thread.

Love,
Leo

Dear Prathi,

Today tried out muddhu palya recipe for lunch and it was just awesome...simple taste but so delicious. Thanks a lot for giving me this receipe.

Jaya

Dear Leo,

Thanks for your nice words. Shall wait for the feedback!!