Karnataka Recipes

Saarina Pudi (masala powder to make gojju,saaru)

I am giving a ratio. If u want to make more u can increase the ratio of ingredients accrodingly.

Ingredients

Dhaniya (corriander seeds) - 250 gms.
Red chillies (hot variety) - 100 gms
Red chillies (less hot variety, ex Byadagi) - 50 gms
Jeera (cumin seeds) - 50 gms
Menthya (fenugreek seeds) - 25 gms
Mustard - 25 gms
pepper - 25 gms
Hing - 1/2 tsp


Method

With a little oil roast dhaniya and chillies separately till a fine aroma comes. Dry roast the other ingredients except hing. Be cautious not to over roast or there will be a burnt smell. In the end add hing. Mix all the ingredients and powder and store in a airtight container.


This powder can be used to gojju and saaru. If u r comfortable with the sambar powder u r currently using then u can use that as well for gojju.

Dear Prati, You are giving lovely recipes. I took the recipe of Mangalore Rasam Powder from the net. I found it very good. Is what you have given for saru, your rasam powder, as well? Please let me know. Also give your recipe for bath powder that can be generally used for any vegetable bath & also your version of vangi bath.
Love & regards,
Chithra.

HI Chithra

I am flattered to get a note of appreciation from a senior in this field like you. Thanks

Yes the saarina pudi i have given is used for rasam also. Yes surely will post the baath pudi recipe which can be used for certain palyas also.

Vangeebath pudi / Palyada pudi

Ingredients

Gram dal - 1 cup
urad dal - 1/2 cup
Red chillies - 12 to 15
Jeera - 1/2 tsp
Cinnamon - 5 to 6 inches
nut meg (moggu) - 3 to 4(if they rsmal, else less)
Hing - less than a 1/4 tsp
Grated copra( dried coconut) - 1/2 copra

With a spoon of oil roast all the ingredients except copra. Slightly roast the copra separately (just warm). Powder all the ingredients and keep in an airtight jar.

This can be used for any baath including vaangi baath or even palya's.

Oh wow, akki rotti! Very good indeed Prathi! My family used to soak some puffed rice and add it to the rice flour because it makes the rottis even softer...is that so? I am vary about making akki rottis here as it can get a bit messy with having to rinse the pans with water between each rotti. Well, nothing comes without tears I guess:) Love all your recipes. Yet to try them though, but I defenitely will. Thanks again. Extra thanks for the saru masala powder.

Hi Kamla,

I dont know about mixing the puffed rice, though i have heard people mixing little chiroti rava with rice flour for akki rotti. But i make it just with rice flour and it comes out great.

About ur apprehensions of getting messy with rinising pans each time, it is not compulsory. U can as well leave the tawa to cool by itself before proceeding to the next rotti. Rinsing the pans in water helps them to cool faster and thus speeds up the process too. Thats it.

Bele Saaru

Toor dal - 1 cup
Tamarind juice - from a lemon size ball of tamarind
Jaggery powder - 2 tsp
Saarina pudi - 2 spoons (as i have given in the thread before)
Water
Salt
curry leaves and corriander leaves.

Pressure cook the toor dal with 3 cups of water with a pinch of tumeric and few drops of oil. Once cool, transfer the dal to a vessel and add the saarina pudi, salt, jaggery, curry leaves, corriander leaves and boil well for about 10 minutes. Now add the tamarind juice and boil for 5 minutes and take off the fire.

Put vaggarane/seasoning

Heat a tspn of oil or ghee. To this add a spoon of mustard and a pinch of hing and allow spluttering. Add this to the saaru. Serve hot with rice accompanied with pickle, papad or any palya.

Note - U can add a tomato if u want. If u add tomato, reduce the tamarind a little.
The Consistency is thicker than rasam and thinner than sambar.

Vaangi Baath

Brinjal -1/2 Kg (the long ones will be good for this, u can use the round ones also)
Rice - 2 cups
Vaangi baath powder - 2 table spoons (level of spicinees is ur option)
Table salt to taste
jaggery powder - 1 tsp
tamarind - small ball soaked in very little water.
Oil - 4 table spoons

For seasoning

Mustard - 2 tsp
gram dal - 1 table spoon
urad dal - 1/2 table spoon
curry leaves - a sprig
red chillies or gree chillies - few (ur option. u can put either of the chillies)
grated copra (dry coconut only) - optional/ it does enhance the taste.

Method

Cook the rice with less water like for any other rice recipe and spread in a wide mouthed vessel.
Cut the brinjals and put them in water.
In a pan heat half of the oil, add half of the mustard seeds and allow spluttering.
Drain the brinjals and add them to the pan. Cover and cook for sometime. Now add some salt and cook for some more time.
Once the brinjal is done add the Vaangibaath powder, tamarind juice and jaggery powder and cook till the raw smell of the tamrind goes. Dont add extra
water.
Once done put this mixture on the rice add required amount of salt and mix well.

Now in a small pan heat the rest of the oil. splutter rest of the mustard seeds.
Add the gram dal, urad dal, curry leaves and chillies and saute for a minute. U can add a pinch of hing also. add the grated copra in the end. Add this seaoning to the rice and mix well. serve hot with raita.

Variation

U can add cut potatoes also along with brinjal. It tastes good.

Palya is dry subji or stir fry

I will give the recipe for cabbage palya here. U can follow the same recipe for all the vegetables, mentioned below.
U can make this from the following vegetable (inidvidually)

Finely chopped beans, cluster beans, english gourd, cabbage, beetroot, brinjal,pumpkin.

U need more quantity of vegetables for palya than needed for sambar. All palyas go well with chapathi and as a side dish to rice wth sambar. We can also mx it with rice and eat.

Ingredients

Finely choppeed cabbage - 1 Kg
Green chillies, finely chopped - 8 to 10
Salt to taste
Grated coconut - 1/2 cup
chopped corriander to garnish

Seasoning

Oil - 2 table spoons
mustard - a tsp
gram dal - 2 tsp
urad dal - 1 tsp
curry leaves - few

Method

Heat the oil in a pan. add mustard and allow to splutter. Add the gram dal and urad dals and wait till they turn golden. Add curry leaves and chillies and saute for a minute. Add the cabbage and mix well. Cover the pan and cook on a medium heat, stirring in between. Sprinkle some water everytime so that the vegetable doesnt burn. Remember not to add more water as the this is a dry recipe. To quicken the cooking u can sprinkle some water in between. Once the cabbage is half done add salt. Cover and cook, till the cabbage is cooked completely. Now add grated coconut and chopped corriander and turn off the fire.



Notes

Instead of green chillies u can add the vangeebath powder i have given in the thread as spice, to palyas made from cabbage, cluster beans, beans and brinjal.

Prathi its a nice thinking to start this thread. Being from karnataka i can relate to all of thees recipes. Nice to read them posted on this site.