Karnataka Recipes

Nice to see you back in the forum and in form!! I hope your trip back home was enjoyable and I am sure you had a great time. Lucky to be in Bangalore:) I hear there are lots of changes now in Bangalore and hope you enjoyed all the new shopping malls and multiplexes.
Now coming to the point, I am glad for the recipe you posted. I seem to love the karnataka type of huli and saru a lot and it is a little different to the usual sambar and vathal kozhambu taste and gives a much needed variety. Thanks for posting it. I am surely going to try it very soon.
I hope you have collected many more karnataka recipes during your recent visit and hope you will keep posting them from time to time.
Thanks again:)
I wish you and your family a very happy and healthy new year.

Thanks Kamala for ur wishes and for a motivating message. I did have a nice time back home.

I will post the recipes which i know. It would be great if other kannadigas on the site contributed their recipes in this thread. I have posted only the reipes which we use in our homes. But in each part of karnataka, people cook in diffrerent style. Looking forward to such different recipes from our other friends from karnataka.

Dear Prathi,

Nice to see you back. Hope you are settled and back to your routine.

Now, I have a request for huli recipe. Is there a recipe, yellow pumpkin & avarakkai huli????? If so, could u pls post it for me?????????????????????

Also, is it possible to have the engai (brinjal) recipe also?????????? would like to try the karnataka style of engai.

Soppu thovve is another recipe I wanted and was waiting for you to come back but I already see it in the thread. thanks a ton.

Pls do it at leisure..

YenneGayi

Chopped Brinjal - 1/2 K g
Curry leaves - a sprig
Tamarind - a size of a lemon (if ur using tamarind paste ! spoon would suffice)
Powdered jaggery/Vellam (brownsugar) - 2 spoons
table salt to taste

If u have vangeebath powder (recipe given earlier in this thread) u can use 2 or 3 spoons of the same (as per the level of spiciness desired), or u can make fresh powder as below.

To roast and powder

Gram dal - 2 tsp
Urad dal - 1 tsp
Cumin seeds (jeera) - half tsp
Dry red chillies - 7 to 8 (for medium spiciness)
Cinnamon - 1 inch
Grated dry copra - 2 spoons
hing - a pinch
Dry roast the above till the dals turn golden brown and powder in a mixer.


Seasoning

Oil - 1 table spoon
mustard - 1/2 tsp
HIng (asafoetida/perangayam) - a pinch
gram dal and urad dal - 1 spoon each

Method

• Heat the oil in the pan and add the seasoning. Let the mustard splutter. Add the dals and let them turn golden..
• Add the curry leaves and the chopped brinjal and cook for 5 minutes
• Now add the masala powder, tamarind extract, jaggery powder and salt.
• Sprinkle little water if necessary and cover and cook till the brinjal gets tender.
• Garnish with corriander and grated fresh coconut (optional).

Option

U can add chopped potatoes to this at the stage when u add the cut brinjal. It turns our very tasty.

It tastes good with roti and also as a side dish to rice.

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Dear Meena,

Pumpkin and avarekaayi make a great combination. U can make it just like the Huli i have mentioned in the thread. Other good combinations and vegetables for the huli prepared that way are

Ashgourd and halsande kaalu (kaaramani)
Brinjal and onion
Clusterbeans
Beans
beans and potato
Durmstick
Brinjal and halsande kaalu


The same procedure as given in the post Huli, can be followed for all the above.

There is one more recipe for Avarekaalu huli, without using dal. I shall post it shortly.

Dear Prathi,

thanks for your breif on huli combinations. thats a great help.
I did think huli recipe that u'd given would be the basic and can be followed using diff combinations of veggies but then I needed an expert's answer u see.

I already see the Yennegayi recipe, thank you sweet heart.
shall prepare it for dinner. the brinjals that I got are so fresh and straight from the farm that I wanna use it right away.

shall get back later........

Dear Prathi,

tried the yennegayi recipe and came out well.
I'm waiting for your Avarekaalu huli recipe.
the season is ending almost and would like to prepare one last recipe of avarekaalu huli.

pls do post ASAP.

thanks.

Avarekaalu huli





As this is not using any dal u need more kaalu. At least the kaalu u get from half a KG avarekaayi.



Avareakaalu (tender, better)- 1/2 kg. English - field beans, tamil - mochai, hindi - toovar lilva

Cook it with salt, little oil and water in the pressure cooker. U can add water as much u add to cook dal.



Dry roast the following



Dhania/corriander seeds - 1 table spoon

Red chillies (a mixture of byadagi and khara variety) - 12 (or as per ur desired spiciness)

Cumin seeds/jeera - 1 teaspoon

Hing - a pinch or two



Grind to paste the following



Raw rice -1 tablespoon (soaked in water for half na hour)

Grated coconut - half a coconut (don't compromise!)

Dry roasted ingredients mentioned above



Other ingredients

Tamarind- A size of a lemon (or as much u use for any huli)

Jaggery powder - 1 teaspoon

Crystal Salt to taste

Curry leaves - a sprig

Corriander leaves to granish

• Take the boiled avarekaalu in a vessel. if u feel the water is in excess, then drain and keep the water in a separate vessel, taking as much water required. U can add this excess stock if needed later.
• To this add the ground paste, salt, curry leaves and jaggery and boil for five minutes.
• Add tamarind extract and boil more till the raw smell goes. Add water if needed.
• Garnish with coriander leaves.
• Season with spluttering mustard with a little hing in a tsp of oil.

The consistency of this huli will not be as thick as regular huli as there is no dal. That is the reason for adding soaked rice to grind the masala. Still the resultant should not be as thick as huli. It should have the consistency of sambar. More of tender kaalu will make it taste better.

Kadale Bele/Gram dhal – ½ cup

Grated fresh coconut – ½ coconut

Jeerige/cumin – ¼ tsp

Menthya/fenugreek – ¼ tsp

Dry red chillies (spicy variety)- 8 to 10 (u can use green chillies 8. Gives a different taste but good)

Tamarind – very little less than the size of a marble

Very little jaggery (optional, but does enhance the taste)

Coriander chopped finely – 1 tsp

Salt to taste – like any other chutney, this take very little salt. So, beware

Oil – a tsp or less


Roast in little oil - gram dhal, cumin, fenugreek and the red chillies till the gram dhal turns brownish. At this stage add the tamarind and coconut and roast for a minute and remove from fire. Grind the roasted ingredients along with salt, jaggery and coriander adding little water.

Season the chutney with a teaspoon of oil-mustard and hing.

One can try using both green and dry red chillies. Both give different flavours to the chutney.

Dear Prathi,

last night for dinner, tried the huli recipe with sweet pumpkin and averakalu.
came out so very nice and tasted divine.
My hubby and daughter enjoyed it thorougly.
thank you sooooooooooo much for the same.

need to try Avarekaalu huli (Avarekaayi), next.


thanx once again.

Love & regards,