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Showing posts with label KARNATAKA RECIPES. Show all posts
Showing posts with label KARNATAKA RECIPES. Show all posts

June 16, 2018

Alugadde Palya Recipe – Karnataka Style Potato Palya For Rice

 Alugadde Palya Recipe For Rice

After a long time I tried few Karnataka recipes in my kitchen. I prepared Karnataka style bele rasam, Raw mango gojju and Potato Palya/ alugadde palya for rice. As always, my wonderful school moms friends are the source for these recipes as well. I learnt this aloogadde palya / potato curry / urulaikizhangu poriyal recipe from my friend Archana. Usually people in Karnataka make aloogadde palya for poori or to stuff masala dosa. But this version is served as side dish for rice. So it is different from the usual ones. It can be made in a simple way just by tempering onion, green chilli. But my friend Archu told me to add little Vangibath masala powder for more flavor. So I too followed the same. It came out really well and tasty. Raksha loved it a lot. I served with Raw Mango gojju. It was so good. Friends, do try this Karnataka style alugadde palya for a change and enjoy ! Lets see how to make potato palya recipe with step by step pictures.

Alugadee Palya Recipe For Rice


Aloogadee Palya Recipe For Rice

Alugadee Palya Recipe / Potato curry for rice


Cuisine: Karnataka
Category: Side dish for rice
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS


  • Boiled potato - 4 nos 
  • Big onion - 1 no
  • Green chilli - 2 to 3 nos
  • Grated coconut - 1/3 cup
  • Vangibath masala powder - 1/4 tsp (optional)
  • Turmeric powder - 1/8 tsp
  • Water & Salt - as needed
  • Coriander leaves - to Garnish
To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Curry leaves – Few
Lemon juice - Few drops

METHOD

  1. Wash and pressure cook potato adding turmeric powder and required water.
  2. Peel the skin and chop into cubes. Set aside.
  3. Temper and saute onion, green chilli. Add potato cubes, salt and grated coconut.
  4. Mix well. Lastly sprinkle Vangibath masala powder, stir gently. Squeeze lemon juice. 
  5. Serve with rice.

METHOD - STEP BY STEP PICTURES

  • In a pressure cooker base, take the washed potato. Add turmeric powder and required water. Pressure cook in low flame for one whistle. Remove after the steam is released. Peel the potato. Chop into cubes. Set aside.

  • Heat oil in a kadai. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion, slit green chilli. Cook till onion becomes transparent.
    alugadde palya recipe
  • Add chopped potato, required salt. Mix well. Finally add the grated coconut and sprinkle Vangibath masala powder. Toss gently. Switch off the flame and squeeze lemon juice. Mix and serve.
    alugadde palya recipe alugadde palya recipe
  • Serve with rice, rasam rice or sambar rice.Enjoy !

Note

  • Adjust the quantity of green chillies as per your taste. You can either use slit green chilli or chop it finely.
  • You can skin Vangibath masala powder and make this palya.
  • If you don’t have Vangi bath masala powder, use 1/4 tsp of red chilli powder and 1/4 tsp of garam masala powder.
Try this easy, yummy Aloogadde palya for rice and enjoy ! I served it with
Karnataka style Raw mango gojju.
Potato palya for rice



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February 7, 2018

Mullangi Poriyal - Radish Stir Fry Recipe - Mullangi Palya

Mullangi poriyal
Recently I tasted this mullangi poriyal in Roti ghar hotel’s Bharjari oota. It is called as Moolangi palya in Kannada. When I had this stir fry, I couldn’t recognize its prepared with radish. It was very tasty and flavorful. So I asked the name of the dish from the waiter and surprised to know its ingredients. As I got bored of making mullangi sambar or mooli paratha, I wanted to try this radish stir fry and see the response of my family. Everybody liked it very much. I am sure, this poriyal is a welcome change from my usual mullangi recipes. My MIL makes a different variety of mullangi poriyal by grating it. Soon I will share that recipe too. Ok, now lets see how to make Karnataka style mullangi palya/ mullangi poriyal at home with step by step pictures.

Do check out my Mullangi sambar & easy mooli paratha recipes.

Mullangi palya

Mullangi poriyal / Radish stir fry recipe


Mullangi poriyal / Radish stir fry recipe Mullangi poriyal recipe / Radish stir fry - Side dish for rice
Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 2 to 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup = 250ml
  • Radish / Mullangi - 4 nos (Long, thin ones)
  • Salt & water - as needed
To grind
  • MTR vangibath powder - 1 tbsp
  • Grated coconut - 1/3 cup
  • Jaggery - 1/2 tsp (optional)
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 1 no ( finely chopped)
  • Curry leaves - Few
METHOD

  • Wash and peel the skin of radish. Chop the head and tail portions. Cut into two pieces lengthwise. Chop into semi circles as shown in the picture below. Set aside. This poriyal can be prepared in two ways. You can either pressure cook radish or stir fry and cook in the kadai directly.   If you are cooking in a pressure cooker, cook it adding less water, salt in high flame for 2 whistles.
    mullangi poriyal
  • In a mixie jar, take grated coconut, MTR vangibath powder or bisibelebath powder, jaggery (optional) and grind to a coarse powder without adding water.  It looks like a semi dry paste.
mullangi poriyal
  • Heat oil in a kadai. Temper mustard seeds, urad dal, curry leaves, red chilli and hing. Saute big onion till transparent.
    mullangi poriyal
  • Add the chopped radish and saute till it becomes soft. ( If you have pressure cooked radish, add it without water). Toss gently without breaking the radish pieces. Keep the flame low, add 1/4 cup of water, mix well and cover cook for sometime.After the radish is 3/4th cooked, add the ground coconut masala. Mix well and cook till its raw smell goes off and radish is completely cooked.
mullangi poriyal

mullangi poriyal
  • Remove after the raw smell of masala goes off.( If you don’t want to pressure cook radish, add the raw ones and saute till it becomes soft. Add ground masala, sprinkle some water and cover cook till done). Serve with sambar rice or curd rice.

    Enjoy !
Note
  • Adjust the quantity of MTR powder as per your taste.
  • You can also add 1/2 tsp of red chilli powder in addition to MTR powder.
  • If you don’t have MTR powder in hand, you can use 1 tsp red chilli powder + 1/2 tsp garam masala powder.
Try this yummy radish poriyal for a change & enjoy with sambar rice.
Radish stir fry

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February 3, 2018

Shenga Chutney Pudi - North Karnataka Peanut Chutney Powder - Shenga Hindi

Shenga chutney pudi

Shenga hindi (Kadlekai chutney pudi in Kannada, Peanut chutney powder in English) is a North Karnataka special side dish for rice, chapathi, idli, dosa and jolada roti. It is a dry chutney recipe prepared without coconut. I learnt this from my friend Megha whose mom is from North Karnataka. It can be prepared easily with very less ingredients. People in Karnataka love to mix this shenga chutney pudi with curd and enjoy with jolada roti. But we liked it very much with plain rice drizzled with ghee more than roti, idli or dosa.If you have roasted peanuts in hand, this chutney pudi can be prepared instantly. You don’t need to remove skin of peanuts as well. This peanut powder stays good for a week and its ideal for travel too. Recently I shared 3 Karnataka special recipe in Tamil for Aval kitchen magazine. Many of my readers asked me to post those recipes in my website too. So here you go, North Karnataka style Shenga hindi pudi / Kadlekai chutney pudi with step by step pictures and video.


Shenga Chutney Pudi Recipe


Shenga Hindi Pudi Recipe

How to make North Karnataka style Peanut chutney powder recipe for rice, jolada roti.


Cuisine: Indian
Category: Chutney Powder Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup - 250ml
  • Roasted Peanuts - 1 cup
  • Garlic cloves - 6 nos
  • Cumin seeds - 1 tsp
  • Red chilli powder - 4 tsp (adjust)
  • Salt - as needed

METHOD

  1. Dry roast peanuts in microwave high power for 3 minutes or on stove top till golden brown.
  2. Let it cool down. No need to deskin peanuts.
  3. In a mixer grinder, take roasted peanuts, chilli powder, cumin, garlic cloves & salt.
  4. Grind it to coarse powder. Transfer to a container & store for a week.
  5. Mix with plain rice adding ghee OR mix with curd and serve with Jolada roti.

METHOD - STEP BY STEP PICTURES

  • Dry roast peanuts in microwave high power for 3 minutes or roast in a kadai in stove top. Roast in medium flame without burning them. Roast till its skin crackles & turn golden.Remove the peanuts & let it cool down.
    Shenga Chutney pudi - North Karnataka
  • In a mixer grinder take roasted peanuts, red chilli powder, cumin seeds, salt and garlic cloves. Grind to a slightly coarse powder.Check for taste and add more salt, chilli powder if needed.

  • Transfer to a clean, air tight box and store up to one week to 10 days. This chutney pudi tastes the best  for Jolada roti / Jowar flour roti when mixed with curd. You can enjoy it with plain rice adding ghee. If you like, you can have it with idli, dosa and chapathi too. You can also add this pudi in broad beans, cluster beans poriyal/Palya.
    North Karnataka chutney pudi
  • Enjoy !

Note

  • Adjust the amount of chilli powder as per your taste.
  • Some people add little sugar. But I didn’t use it.
  • For variations, you can roast cumin seeds, garlic cloves before grinding.

Try this easy, yummy Karnataka style Shenga hindi pudi and enjoy with plain rice & jolada roti !
Karnataka chutney pudi recipe

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January 9, 2018

Mangalore Buns Recipe With Coconut Chutney – Banana Poori Recipe

 Mangalore buns 
Mangalore buns recipe @ Banana poori served with coconut chutney as side dish is one of the most popular breakfast combo in Karnataka. I have tasted this few times in hotels like Anna Kuteera, SLV etc. Mangalore buns is a kind of  Poori/ puri made with all purpose flour, banana, sugar and curd. As this poori tastes soft, spongy with a mild sweet taste, its called as buns. Mangalore buns cannot be prepared instantly. Its dough should be fermented for at least 4 to 6 hours or overnight to get the best results. Recently I prepared it for our breakfast along with coconut chutney by watching few YouTube video. It came out very well. We liked it very much. Its a unique, Karnataka style breakfast recipe. Friends, do try this banana poori / Mangalore buns at home. You will love it for sure. Ok, lets see how to prepare Mangalore buns recipe with step by step pictures and video.

Do check out my collection of 10 Poori varieties & 20 Side dish for Poori

Have a look at my Instant Mangalore Bonda recipe as well.




Mangalore buns with coconut chutney

Mangalore buns recipe - Banana Poori


Mangalore buns recipe - Banana Poori With Coconut chutney Mangalore buns recipe with coconut chutney as side dish. - Karnataka special breakfast recipe
Cuisine: Indian
Category: Breakfast
Serves: 6 to 8 no.
Prep time: 6 Hours
Cook time: 5 Minutes
Total time: 6 Hours 5 Mins


INGREDIENTS
For Mangalore buns
1 cup - 250ml
  • All Purpose flour - 1 cup
  • Ripen Banana - 1 no ( I used 2 small yelakki banana)
  • Sugar - 1 tbsp (Add 1.5 tbsp for more sweetness)
  • Curd - 1.5 tbsp  (Add 2 tbsp if needed)
  • Salt - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Cooking soda / baking soda – 1/4 tsp
  • Cooking oil - To deep fry
Coconut chutney
  • Grated coconut – 1/2 cup
  • Green chillies – 3 to 5 nos (Adjust based on spice level)
  • Tamarind – a small pinch
  • Curry leaves – 3 leaves (optional)
  • Coriander leaves - 1 tbsp
  • Fried gram dal – 1 tbsp
  • Garlic cloves – 2 no.
  • Salt & water – as needed
METHOD
  1. In a wide bowl, mash the banana with a fork.
  2. Add curd, sugar, salt, all purpose flour and mix well
  3. Make a dough without adding water.
  4. Cover and keep it aside for minimum 6 hours.
  5. Knead it well and make thick, round poori.
  6. Deep fry it both the sides till golden brown.
  7. Remove in a tissue paper. Serve hot with coconut chutney.
METHOD - STEP BY STEP PICTURES
  • In a wide bowl, mash the ripen banana with a fork or hands. Do not grind in a mixie.  
    Mangalore buns
  • To this, add salt, sugar, cooking soda, cumin seeds and curd.Mix well to make a paste.
    Add all purpose flour gradually and mix well to make a dough. Do not add water. Add little curd if needed. Knead for few minutes. Dough should be thick. Cover the dough and rest for minimum 6 hours or overnight. 
    Mangalore buns
  • Grease your hands with little oil and knead the dough for few minutes. Make small balls of uniform size. Dust the ball with maida and roll it to small, thick poori of palm size. Arrange in a plate.
    Mangalore buns
    Mangalore buns
Mangalore buns
  • Heat oil and drop a pinch of dough. If it rises to the top immediately, drop one poori. Splash oil over the puri and press gently. It will become puffy. Flip it and cook the other side till golden brown. Remove in a tissue paper and drain it.
    Mangalore buns
    Mangalore buns
  • Grind all the ingredients given under “Coconut chutney” to a smooth paste adding required water. You can temper the chutney if you like. Serve hot poori with coconut chutney.
    Coconut chutney for mangalore buns
    Enjoy !

Note

  • You can add more sugar if you like more sweet taste.But color of poori would be dark. 
  • Do not use water to make the dough.Add little more curd if needed.
  • Resting time of minimum 6 hours is needed. Overnight is also fine.
  • If you rest the dough for lesser time, Poori will come out hard and chewy.
  • For variations you can add equal quantity of wheat flour and maida. But poori comes out bit dense in texture.

Try this yummy, Karnataka special Mangalore buns with coconut chutney for your breakfast.
Tastes Yummy !
Mangalore buns recipe
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December 19, 2017

Avarekalu Mixture Recipe – Hyacinth/Field Beans Snacks - Avarekalu Recipes

Avarekalu mixture
Avarekalu season is started in Bangalore. Every year I never forget to try some interesting avarekalu recipes during this season. My School moms friends are the biggest inspiration & source for my Karnataka recipes. This year they suggested me to try Avarekalu uppittu & avarekalu mixture recipe. Avarekalu mixture is an yummy South Indian mixture recipe prepared with the combination of deep fried avarekalu(Hyacinth beans / Flat beans/ Indian lilva beans in English, Mochakottai in Tamil, Surti papdi in Hindi), poha, peanuts, nuts and raisins. One can find it easily in most of the snacks and savory shops in Bangalore at this time. In many places, people make this mixture only with avarekalu. But I like to add all the other ingredients to yield more quantity and taste. Hitikida avarekalu (Skinless beans) works well for this mixture recipe. It was so good and crunchy to taste. I am sure kids and adults would love to munch it during tea time. It would be ideal for their snacks box as well. Even though its high in calories, its a very tasty indulgence. You can also make this mixture with dry avarekalu/ dried beans by soaking overnight in water. Do try this yummy mixture recipe in this avarekalu season. You will love it. Ok, lets see how to make Avarekalu mixture recipe with step by step pictures.
Check out my other Avarekalu Recipes below
  1. Avarekalu Saaru
  2. Avarekalu pulao
  3. Avarekalu sagu for poori, roti 
  4. Avarekalu huli
Avarekalu mixture

Avarekalu mixture recipe


Avarekalu mixture recipe How to make South Indian style mixture recipe with avarekalu / Mochai / Hyacinth beans
Cuisine: South Indian
Category: Snacks
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Hitikida Avarekalu / Skin less Field beans / Hyacinth beans / Pachai mochai kottai - 1 cup
  • Thick poha - 1/2 cup ( Use 1/4 cup for less poha)
  • Peanuts – 2.5 tbsp
  • Fried gram dal - 1 tbsp
  • Cashew nuts - 5 nos (Break into two)
  • Dry grapes/ Raisins - Few (Optional)
  • Red chilli powder - 1 tsp
  • Curry leaves – few
  • Cooking oil – to deep fry
  • Salt - as needed
  • Sugar – 1/4 tsp (optional)
  • Dry coconut pieces – Few (Optional, I din’t use it)
  • Hing / asafetida – A big pinch
HOW TO MAKE AVAREKALU MIXTURE
  1. Wash and soak avarekalu in water overnight or for 6 hours.
  2. Peel the skin and keep it ready.
  3. Spread them in a cloth. Pat it dry.
  4. Heat oil and deep fry avarekalu in batches. Cook till bubbles cease.
  5. Remove them in a paper towel. Deep fry poha, peanuts, cashews, dry grapes and fried gram dal one by one and add to fried avarekalu.
  6. Add salt, red chilli powder and hing. Mix well.

METHOD - STEP BY STEP PICTURES
  • Wash and soak avarekalu in water overnight or for 4 to 6 hours. Peel the skin by pressing the avarekalu between your thumb finger and pointer finger. Skin comes off easily. Collect them in a bowl. You can also split them into two halves if you like. Refer the picture below.
    Avarekalu mixture
  • Spread the peeled avarekalu in a cotton cloth and pat it dry to remove its moisture completely. Make sure its dry. Do not rest the avarekalu in the cloth for long time. It will become hard to eat after frying. So its enough if you just pat it dry nicely.
  • Heat oil in a kadai to deep fry. Fry avarekalu in 3 batches. When you put the avarekalu in oil, it settles down in the bottom of oil with lots of bubbles. Once its cooked and becomes crispy, it will float on the top of oil without bubbles. You can remove them at this stage. Cook in medium high flame and keep tossing gently till its crispy else the entire mixture will become soggy the next day. So please be patient while frying avarekalu. Each batch takes nearly 5 minutes but its color won’t change.
    Avarekalu mixture
  • Drain the oil and Remove the avarekalu in a tissue paper. Now deep fry poha till crispy and add to fried avarekalu. Then deep fry peanuts, cashews till golden and remove them.
    Avarekalu mixture
    Avarekalu mixture
  • Collect them in the avarekalu bowl.Deep fry dry grapes till puffy. Remove and add to the mixture. Lastly fry the fried gram dal just for a minute and remove it. Fry curry leaves and add it.
    Avarekalu mixture
  • Avarekalu mixture
  • Mix all the fried items in a wide bowl. Add salt, red chilli powder, sugar and a pinch of hing. Toss it to coat well. Serve with hot coffee/tea. Enjoy !
    Avarekalu mixture
    Avarekalu mixture
  • Store in an air tight box after it comes to room temperature. Enjoy up to a week!

Note

  • For variations, you can roast Kellogg's corn flakes in 2tsp oil and add to the mixture instead of poha.
  • Frying the avarekalu properly is the key to make perfect crispy mixture.
  • If you rest the avarekalu in the cloth for long time, it loses all the moisture and becomes very dry. So it will taste hard once you deep fry. So it is enough if you just pat it dry.
  • Adjust the quantity of chilli powder as per taste.
  • For variations, you can also add 2 pinches of chat masala powder and black salt.
Try this easy, yummy, crispy Avarekalu Mixture and enjoy with tea/coffee !
Avarekalu mixture recipe
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May 19, 2017

Vegetable Sagu Recipe – Karnataka Style Saagu Recipe - Side Dish For Poori, Set Dosa

Vegetable sagu recipe - Karnataka style
Sagu is the most popular side dish for poori, set dosa, rava dosa & even for rava idli in Karnataka hotels just like vegetable kurma in Tamil nadu.It is served along with coconut chutney.In Kannada Sagu means Kurma.Being in Bangalore for the past 10 years, I had tasted this saagu ( mixed vegetable sagu) several times in restaurants, marriage functions here.In some places, potato sagu is served instead of vegetable sagu.During avarekalu season ( Field beans), avarekalu sagu is served.  Recently I got the recipe from Nagalakshmi ( one of my friends in School moms group). Actually she shared two versions. One is the green version and the other one is red.But I wanted to try the hotel style sagu recipe.So I chose the green version and tried it for Ragi Poori. It came out really well. Before posting here, I shared a picture of this sagu with my friends in Whatsapp, got their approval about the color & texture and posting it confidentlyHappy. The flavor and texture of this sagu is very similar to south Indian veg kurma.Coconut, poppy seeds are the most important ingredients.It forms the base for this gravy. You could find many variations in sagu masala.But tastes good in all the ways ! Lets see how to make Karnataka style mixed vegetable sagu recipe with step by step pictures.
Mixed vegetable sagu recipe

Saagu recipe / mixed vegetable sagu recipe


Saagu recipe / mixed vegetable sagu recipe Karnataka style mixed vegetable sagu recipe - side dish for poori, set dosa, rava idli and rava dosa
Cuisine: Karnataka
Category: Side dish for poori, dosa
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250 ml
  • Mixed vegetables - 1 cup ( 1 medium carrot, 5 beans, 1 potato, handful green peas ) ( Cauliflower, knol khol can also be used)
  • Big onion - 1 no
  • Tomato - 1 small ( optional)
  • Salt & water - as needed
To Grind
  • Grated coconut - 1/4 cup
  • Green chillies - 3 nos ( use 2 for less spicy taste)
  • Poppy seeds/Khus Khus – 1.5 tsp
  • Fried gram dal – 1.5 tsp
  • Big onion – 1/2 no (medium sized)
  • Coriander seeds - 1/2 tsp
  • Ginger - 1/2 inch
  • Garlic cloves - 2 nos
  • Cumin seeds - 1/4 tsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Cardamom - 1 no 
  • Coriander leaves - 1 tbsp
  • Tamarind – A pinch (Optional)
To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Curry leaves - Few
METHOD

  • Wash and chop all the vegetables finely. Grind all the ingredients given under “ To grind” to a smooth paste. Set aside.

    Vegetable sagu recipe
    Vegetable sagu recipe
  • Heat oil in a pressure cooker base. Temper mustard seeds, urad dal and curry leaves.Add the finely chopped onion and saute till transparent.
    Vegetable sagu recipe
  • Add the chopped vegetables and required salt. Mix well and add ground paste.Saute till raw smell goes off. 
    Vegetable sagu recipe - Karnataka
  • Lastly add 1 cup of water. Mix well and Pressure cook for 1 whistle in low flame. Open the lid after the steam is released. If its watery, boil for a minute. If its too thick, add some water to adjust the consistency. Mix well and serve with poori, set dosa or rava idli.
    Vegetable sagu recipe - Karnataka
  • Enjoy !

Note
  • Adjust the quantity of green chillies as per your spice level.
  • Adding tamarind is optional while grinding masala.
  • You can add 1 tsp of ginger,garlic paste instead of ginger &  whole garlic.
  • You can also add few mint leaves while grinding.
Try this easy, Karnataka special vegetable sagu for poori, dosa. Its flavorful and healthy too!
Vegetable sagu recipe - Karnataka
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