Karnataka Recipes

Rajni, glad u liked the thread. I am not an expert but just posting the usual recieps we make at home.

Gojjavalakki (tamarind Poha)

Ingredients

Poha/flattened rice (avalakki) - 3 cups (thick variety)
Tamarind juice - from tamarind the size of a big lemon.
Jaggery powder - 2 teaspoons
Sambar powder - 3 teaspoons or saarina pudi as i have posted in the thread before (level of spiciness is upto u)
Table salt - to taste
Til powdered after dry roasting - 1 table spoon

Seasoning
OIl - 2 table spoons (this needs more oil thant he regular poha)
Mustard seeds - 1 tsp
gram dal - 2 tsp
urad dal - 1tsp
groundnuts - a hand ful or less
green chillie s- 4 chopped
turmeric - less than 1/4 spoon
hing - a pinch
curry leaves - few
gratedd coconut - fresh or dry ur choice - 1 table spoon

Method.

1. powder the poha coarsely to the texture of rava.
2. wash the poha if needed and to this add the tamarind juice, sambar powder, salt, jaggery powder and water and mix well. The level of water should be just enough to immerse the poha. Dont add more water or the poha will become very soggy. Mix well and let it stay for atleast half an hour.
3. Heat oil in kadai and add mustard and allow spluttering. Add the dals and once they turn slightly golden, add the groundnunts and saute till they r crisp but dont allow the dals to burn. Add the green chillies, curry leaves, hing and turmeric and saute. If u r using dry coconut (copra), add at this stage and fry. If u r using fresh coconut u can add it at the end as garnish.
4. Now add the soaked poha and mix well. Close and cook for ten to fifteen minutes. If needed sprinkle some water in between.
5. Just few minutes before removing from fire, add the til (ellu) powder and mix well.
6. Garnish with fresh chopped corriander and fresh grated coconut.

Dear Prathi,

Whole of yesterday I wanted to request u for the recipe, Gojju Avalakki and there you go........ telepathy?????????????

I'm trying ur recipe this evening..........

thankx......

Dear Prathi,

Just one doubt.....do u use the thick avalakki or the thin one????

Hi meena,

wat a telepathy right...

we use thick avalakki..sorry i dint mention that

Dear Prathi,

I tried your Gojju receipe I made it with okra as I had no bitter gourd at home and it came out really good. My husband and I liked it very much with rice for dinner as well as with dosa for breakfast.

regards
Jaya

HI Jaya,

Thanks for ur feed back on gojju. I am glad u and ur hubby liked it.

This recipe of chutney powder is a must in all homes in karnataka. This goes very well with the dosa, chapathi, curd rice as a side dish and also to mix with rice.

Gram dal - 2 cups
Urad Dal - 1 cup
Red chillies - Hot variety - 15 to 20
less hot variety - 8 to 10
Tamarind - size of a lemon
Jaggery - 1/4 of a cube (powdered)
Salt - 1 table spoon
Curry leaves - a sprig or 2
Cumin seeds - 1/2 tsp
Mustard - 1 tsp
Copra - 1/4 kg (grate it)
Cooking OIl- 2 table spoons or less
turmeric
hing



Dry roast Gram dal, urad dal, cumin seeds and red chillies separately one by one. Also warm the tamarind after cleaning and de-seeding it. Powder both the dals coarsely(rava like) and set aside in a basin. Then powder chillies and jeera finely and to the same jar add the tamarind and run the mixer once. Add the jaggery powder, grated copra, salt and powder well. Add this mixture to the coarsely powdered dals.

In a small pan heat the oil and add the seaoning. Mustard, turmeic, curry leaves and hing. Switch off the fire. To this sesoning add the powder and mix well.

While serving as a side dish to dosa. Serve 2 spoons of this powder with 1 spoon of cooking oil, or a spoon of curd on top of it.

Thili saaru

This is a rasam made in karnataka and the consistency is just like rasam (dilute).

Ingredients



Toor dal stock - half a vessel (small vessel) (when u cook dal for sambar, take the stockof the dal in a vessel)

Saarina pudi or rasam powder - 1 to 1 1/2

Salt to taste

Jaggery - 1 teaspoon powdered

curry leaves

corriander

water - 2 cups

tamarind extract - from a tamarind size of very small lemon



For seasoning



OIl/ghee - 2 tsp

mustard - 1 spoon

cumin seeds - 1 tsp

hing - a pinch or two



Boil the dal stock in a vessel,add water,sambar powder, salt, bring to a boil. Add jaggery, curry leaves and corriander leaves and boil well for 10 minutes.

Now add the tamarind and boil well. As an option u can add a spoon of grated fresh coconut. U can also add a tomoato if u want. If u do so pls lessen the amount of tamarind.



Season by spluttering mustard and jeera, with hing in oil or ghee.

Hello Prathi,
Was unable to access your email. Let me take this opportunity to wish you a Happy Deepawali and for obliging request for Karnataka recipes. Thank you, you are doing a great job. Till laters:)

This is for kamla. Sorry Kamla for the late response. I was away for 2 months, hence could not keep in touch. Happy new year to u and ur family.


Soppu Tovve (spinach/greens)

Tovve is a karnataka equivalent of the famous dal and can be made using varied vegetables. The recipe i am posting here is particularly for green leaves(soppu/keerai).

Ingredients

Spinach (or any variety of greens) - 3 to 4 bunches - chopped and rinsed thoroughly
Toor dal - 2 cups (variably, u can add 1 1/2 cups of toor dal and 1/2 cup of green gram dal, Its an option)

Pressure cook both dal and spinach in a cooker with less water than we use for sambar, but enough to cook the dal.

Grind to a paste

Grated coconut - 1 cup
Green chillies - 8 to 10 (check the spiciness and add more if u need to)
Cumin seeds /jeera - a teaspoon
tamarind - size of a small lemon
chopped corriander - a spoon or two

Grind the above ingredients to a fine paste with little water and set aside.

Seasoning

OIl - 1 table spoon
Mustard - 1 tsp
gram dal - 1 tsp
urad dal- 1tsp
hing - a pinch



Heat oil in a pan , add hing and mustard and allow spluttering. Add the dals and wait till they turn golden.

Now add the ground paste and cook for a minute.

To this add the cooked dal and spinach. Add salt to taste. Boil well for five minutes .

Serve hot with rice or roti.