Masala Puri Recipe | Bangalore Style Masala puri Chaat

 

Masala puri is one of the most popular chaat recipes in Bangalore. Being in Bengaluru for the past 20 years, I have tasted this masala puri in many street side chaat shops. It has a special flavour and taste. We all love it.

Recently when my daughter was asking me to make masala puri at home, I tried to recreate the chaat shop style version after watching many YouTube videos. Actually there are two versions of Bangalore masala puri recipe.

Today I have shared the version which was close to the ones I tasted in chaat shops. Friends, do try this recipe and let me know your feedback.  

Masala puri recipe | Bangalore chaat shop style masala puri

Masala puri recipe | Bangalore chaat shop style masala puri for evening snacks

 

Cuisine: Karnataka

Category: Snacks

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dried green peas - 1/2 cup Potato - 1 Water and salt - as needed To grind Cinnamon - 2 inch piece Cloves - 3 Ginger - 1 inch Garlic - 10 cloves Cardamom - 1 Tamarind – Gooseberry size Big onion – 2 Jaggery - 1 tsp Pepper corns – 1/4 tsp Cumin seeds – 1/2 tsp Byadgi Red chilli – 4 to 6 Mint leaves - a handful Coriander leaves - fistful Roasted gram dal / Daliya / Pottukadalai - 1/4 cup Water and salt - to grind To make masalapuri Readymade puri - 15 Big onion - 1 (chopped) Carrot - 1 (grated) Coriander leaves - Few Bhujia /Sev / Omapodi - to garnish on top Sweet chutney - optional Chaat masala - a pinch Roasted jeera powder - a pinch

HOW TO MAKE MASALA PURI CHAAT

1. Wash and soak dried peas overnight. Pressure cook adding peeled potato, water, salt for 2 whistles in low flame.
2. Open the cooker. Drain the excess water and mash the potato.
3. Grind all the ingredients given under “to grind”. Add to the peas water.
4. Boil for few minutes till flavourful. Gravy will thicken slightly. Switch off the flame.
5. To make masala puri, arrange the fried puri in a plate. Crush it coarsely.
6. Top it with cooked peas, gravy, chopped onion, grated carrot, coriander leaves, sweet chutney, a pinch of chaat masala, cumin powder.
7. Finally garnish with bhujia/ Sev. Serve immediately, enjoy !

METHOD - STEP BY STEP PICTURES

Wash and soak dried peas overnight. The next day drain the soaked water. Take the soaked peas in a pressure cooker base. Add required water, salt and peeled potato. Pressure cook in low flame for two whistles. Open the cooker and drain the cooked water in a bowl. Reserve it. Mash the potato and add to the cooked peas. Mix well and set aside. Grind all the ingredients given under “ to grind” to a smooth paste. Add to the peas cooked water, mix well. Add more water and salt if needed. Boil the gravy for 10 minutes till you get nice aroma and thickness. Switch off the flame and set aside. Deep fry readymade puri and set aside.    To make masala puri, take a plate. Arrange the fried puri. Crush it coarsely. Add the cooked peas, required gravy, sweet chutney, a pinch of chaat masala, a pinch of jeera powder, chopped onion, tomato, coriander leaves. Finally garnish with sev. Serve immediately. Enjoy.

Note

Adjust the quantity of spice powders as per your taste. You can skip potato but it gives a thickness to the gravy. Do not forget to use mint leaves as it gives a nice flavor. Addition of Sweet chutney is optional. But I used it as my daughter loves that way.

Try this Bangalore style Masala puri chaat and enjoy !

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Mangalore Cucumber Sambar | Southekayi Sambar Recipe

Mangalore Cucumber sambar (Southekayi sambar in Kannada) was in my try list for years. I have tasted this kind of sambar in temples and marriage functions. When I was looking for the recipe, I came across this one in Udupi recipes YouTube channel. I tried it for the first time. It came out so well, colourful and tasty with a nice aroma. Its taste was so close to the Karnataka temple style sambar and more like Brahmin's arachuvitta sambar recipe. I am glad to share this post in my blog. 

Friends, do try this Karnataka temple style sambar with Mangalore cucumber and enjoy with plain rice adding ghee. Tastes great !

Mangalore Cucumber sambar | Southekayi sambar

Mangalore Cucumber sambar | Southekayi sambar recipe

 

Cuisine: Karnataka

Category: Side dish 

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To Pressure cook Mangalore cucumber (Southekayi) - 1/2 Tamarind – Big Gooseberry size Jaggery - 1 tbsp Turmeric powder - 1/4 tsp Toor dal - 1/3 cup Salt & water - as needed To temper Cooking Oil or Ghee - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli – 1 Curry leaves - few To roast and grind Cooking oil - 1 tsp Fenugreek seeds - 1/4 tsp Urad dal - 2 tsp Coriander seeds - 1 tbsp Cumin seeds - 1 tsp Byadagi red chilli - 2 to 3 (Add more for spicy taste) Curry leaves - few Grated Coconut - 1/3 cup

HOW TO MAKE MANGALORE CUCUMBER SAMBAR

1. Wash and chop the cucumber into big pieces. Soak tamarind in water and take the extract. Set aside.
2. Pressure cook toor dal adding turmeric powder, few drops of cooking oil and water. Set aside.
3. Keep a box inside the cooker and place the cucumber pieces.
4. Pressure cook in low flame for one whistle. Open the cooker and remove the bowl. Mash the dal. Add the cooked cucumber pieces to the cooker.
5. In a kadai, heat a tsp of oil. Roast all the ingredients given under “ to roast and grind” till nice aroma emits. Grind everything to a smooth paste adding coconut.
6. Add the paste to the cooked toor dal. Add tamarind extract, jaggery, salt and required water.
7. Boil well for few minutes till its aromatic. Lastly switch off the flame. Temper the ingredients and add to it.
8. Garnish with coriander leaves. Enjoy with plain rice.

METHOD - STEP BY STEP PICTURES

Wash and chop the cucumber pieces with skin. Keep it in a bowl. Soak tamarind in required water and take the extract. Set aside. In a pressure cooker, take the dal, add required water, turmeric powder and little oil. Place a bowl inside the cooker and keep the chopped cucumber pieces. No need to add water. Close the cooker. Pressure cook for one whistle in low flame. Open the cooker after the steam is released. Heat oil in a small kadai. Roast all the ingredients given under “ to roast and grind” till golden and aromatic. Grind everything to a smooth paste adding grated coconut. In a bowl, take the tamarind extract, ground masala paste, cooked toor dal, turmeric powder, salt, jaggery and cooked cucumber pieces. Mix well and check the consistency. Add more water if needed. Boil the sambar for few minutes till raw smell of tamarind goes away. Switch off the flame and garnish with coriander leaves. Temper in ghee and add to the gravy. Mix well and serve with plain rice. Enjoy !

Note

You can use chow chow / Chayote or mixed vegetables instead of cucumber. Make sure the cucumber pieces are not over cooked. No need to add water in the bowl that you place inside the cooker. You can also add little sambar powder for variations.

Try this temple style Mangalore Cucumber sambar and enjoy !

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Rice Bath Recipe | Karnataka style Rice Bath Recipe

I love Karnataka style rice bath recipe in hotels here especially Darshini and SLV rice bath is my favorite. Though the ingredients are similar to veg pulao, its cooking method, taste and flavor is slightly different from Karnataka Veg palav recipe. I tried this recipe from Rekha aduge YouTube channel. It came out so well in my first attempt itself.

My Karnataka style veg pulao recipe which I have shared long back is a super hit recipe in my blog. I recommend you try this rice bath recipe as well. It tastes and smells so good. This recipe and taste will surely remind you some restaurant.

Friends, do try this easy and yummy Karnataka style rice bath recipe. You will love it. Lets check out the recipe.

Rice bath recipe | Karnataka hotel style rice bath

Rice bath recipe | Karnataka hotel style rice bath

 

Cuisine: Karnataka

Category: Main course

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw rice or basmati rice - 1 cup Cooking oil – 2 tbsp Bay leaf – 1 Kalpasi / Black stone flower – 1 Mixed vegetables – 1/2 cup (Carrot, potato, beans, green peas, cauliflower) Water - 2 cups Salt - as needed To saute and grind Cooking oil - 1 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Big onion - 1 Tomato - 1 Ginger – 1 inch Garlic – 4 cloves Red chilli – 1 to 2 Green chilli – 1 to 2 Coriander leaves – 1 tbsp Mint leaves – 1 tbsp Grated Coconut – 2 tbsp

HOW TO MAKE RICE BATH

1. Wash and chop vegetables, onion, tomato. Wash and soak raw rice for 15 minutes.
2. Heat oil in a kadai. Saute cinnamon, cloves, cardamom.
3. Saute onion, tomato, ginger, garlic, chillies, coriander leaves, mint leaves.
4. Grind to a smooth paste adding coconut. Set aside.
5. Heat oil in a cooker. Saute bayleaf, black stone flower, onion. Add all the vegetables.
6. Add the masala paste, salt and water. Mix well till aromatic.
7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
8. Fluff the rice gently. Serve with raitha. 

METHOD - STEP BY STEP PICTURES

Wash and soak raw rice for 15 minutes. Wash and chop vegetables, onion, tomato. Heat oil in a kadai. Saute cinnamon, cloves, cardamom, onion, tomato, ginger, garlic, red chilli, green chilli, mint and coriander leaves. Lastly add coconut and switch off the flame. Cool down. Grind to a slightly coarse and thick paste. Set aside. Heat oil in a cooker base. Saute bayleaf, kalpasi. Add the chopped onion, chopped vegetables, salt and ground masala paste. Saute for a minute till nice aroma wafts through the house. Add water and mix well. Check for salt and spice taste. Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Fluff the rice gently and serve hot with raita.

Note

Adjust the quantity of chillies as per your taste. For variations, you can grind all the ingredients raw without sauting. But the taste and flavor would be completely different. Water quantity varies based on the rice we use. For basmati rice, soak it for 15 minutes and use 1: 1.5 cups of rice and water. For jeera rice, 1:2 ratio without soaking. For most of the Karnataka rice varieties, Sona masoori rice is used. So I have used the same in this recipe. You can also use knol khol / Kholrabi along with other vegetables. Some hotels use this veggie too.

  
  Easy and yummy hotel style Karnataka rice is ready to serve. Enjoy with onion raitha !

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Puliyogare Recipe | Karnataka Style Tamarind Rice | Puliyogare Gojju Recipe

I learnt this Karnataka style Puliyogare recipe from my School moms group friend Lakki. Recently we went to Sattvam restaurant, JP nagar for our kitty party. In their lunch buffet, I tasted Puliyogare and it was so good. Lakki told me that she can make a better version than the restaurant ones which would be more like temple style. I was so tempted by this and got the recipe from her.

Usually many people here make Instant Puliyogare with MTR puliyogare paste or powder. But my friend shared the recipe of making homemade Puliyogare gojju along with powder. So no need of store bought puliogare paste or powder for this recipe.

For Aadi 18 and Purattasi sani thaligai, I make 5 rice varieties. This time I tried Karnataka style puliyogare instead of my Tamil nadu style puli sadam/Tamarind rice. It came out so good. As my friend told, it was more like temple style puliyogare we get here. I was so happy with the result. This fool proof recipe has to be documented in my blog.

So here you go, the most popular Karnataka style Puliogare recipe with step by step pictures. Soon I will try to update it with video.

Karnataka Style Puliyogare recipe

Karnataka style puliogare recipe from scratch with homemade Gojju and Puliyogare powder.

 

Cuisine: Karnataka

Category: Main course

Serves: 2 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cooked rice - 2 cups Tamarind - Big gooseberry size Jaggery - 1 tbsp Roasted White Sesame seeds powder - 1/2 tsp Turmeric powder - 1/2 tsp Salt & water - as needed Grated dry coconut - a handful To dry roast Chana dal - 4 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Coriander seeds - 1.5 tsp Mustard seeds - 1/4 tsp Fenugreek seeds - 1/4 tsp Spicy red chilli – 3 (Use 6 for spicy taste) Byadgi red chilli / Kashmiri red chilli - 6 To Temper Cooking oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Roasted peanuts - 1/4 cup Curry leaves - few Hing -1/2 tsp

HOW TO MAKE KARNATAKA STYLE PULIYOGARE

1. Soak tamarind in 1 cup of water and take the extract. Set aside
2. Heat 1 tsp oil in a kadai and roast all the ingredients given under “to roast and grind” to a coarse rava like powder. Set aside.
3. Heat cooking oil in a kadai and temper mustard, urad dal, chana dal, roasted peanuts, curry leaves and hing.
4. Add the tamarind extract adding salt and turmeric powder. Boil till thick.
5. When it starts to become thick leaving oil, add jaggery and roasted powder.
6. Boil for few minutes till it becomes a thick paste. Puliyogare gojju is ready. Switch off the flame.
7. Lastly add the roasted sesame seeds powder and shredded dry coconut. Mix well.
8. Serve with papad or fryums. Enjoy !

METHOD - STEP BY STEP PICTURES

Soak tamarind in 1 cup of water and take the extract. Set aside. Heat 1 tsp oil in a kadai and roast all the ingredients given under “to roast and grind” to a coarse rava like powder. Set aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, roasted peanuts, hing and curry leaves. Add the tamarind extract in a vessel adding salt, turmeric powder. Boil till thick. When it starts to become thick, add jaggery and roasted powder. Boil for few minutes till it becomes a thick paste leaving oil in sides. Puliyogare gojju is ready. Switch off the flame. Take boiled and cooled rice in a plate. Add the puliyogare gojju, roasted sesame seeds powder and shredded dry coconut. Mix well with a ladle and check for taste. Add more gojju if needed. Enjoy with papad. As we have added coconut, use this Puliyogare within a day. Do not use your hands for mixing if you are packing for lunch box.

Note

Adjust the quantity of chilli as per your taste. Color of this puliyogare changes if you don’t use Byadgi chilli.

Try this yummy, Karnataka style Puliyogare recipe. You will love it !

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Karnataka Style Chutney Pudi Recipe | Chutney Powder Recipe

Chutney powder also known as Gun powder or Chutney pudi is a dry condiment and its one of the most important side dishes served in South India for tiffin varieties and rice. It can be stored for weeks and had as an accompaniment for Idli, dosa, chapathi, roti and rice. Every state has its own style of making chutney powder. Today’s recipe is an easy and simple Karnataka style spicy chutney powder recipe using dry coconut.

Recently I bought Prestige Endura mixer grinder with 1000W ultra powerful motor. As I wanted to grind small quantities of Idli, dosa batter, I was looking for some heavy duty, elegant and powerful mixer grinder. The features of Prestige Endura met my expectations. It has a sparkling stainless steel finish body, 3 multi purpose jars with 7 super efficient blades gives a stylish look to your modular kitchen. I tried grinding a small quantity of this chutney powder and it got ready in few pulses. I am sure this Prestige Endura Mixer Grinder is a worthy addition in my kitchen.

Ok, lets see how to make traditional, Karnataka style Chutney powder recipe with simple ingredients.

Karnataka style chutney powder recipe

Karnataka style chutney powder recipe | Chutney Pudi Recipe

 

Cuisine: Karnataka

Category: Condiment

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Chana dal - 1/4 cup Urad dal - 1/4 cup Byadgi chilli - 5 to 8 Red chilli powder - 1 tsp Dry coconut - 1/4 cup Curry leaves - Fistful Jaggery - 1 tsp Garlic - 10 cloves Tamarind - small gooseberry size Black or white Sesame seeds - 1 tsp Cumin seeds - 1/2 tsp Hing - 1/4 tsp Salt - as needed Cooking oil - 1 tsp

HOW TO MAKE CHUTNEY POWDER

1. Heat a tsp of oil and roast urad dal , chana dal till golden in color.
2. Remove in a plate and add the red chilli, curry leaves and garlic. Roast for a minute.
3. Collect in the plate. Dry roast the grated coconut for a minute.
4. Add sesame seeds, cumin seeds and dry roast till they crackle. Remove and collect in a plate.
5. Let everything cool down. Take them in Prestige Endura Mixie jar. Add salt, red chilli powder, jaggery, hing and tamarind.
6. Grind coarsely like rava/ sooji and transfer to an air tight box.
7. Store upto a month. Use a clean spoon to handle.
8. Serve and enjoy with Idli, dosa, Chapathi, Jowar roti. You can also relish it mixing with plain rice adding ghee. 

METHOD - STEP BY STEP PICTURES

Heat a tsp of oil and roast the urad dal, chana dal till golden in color. Remove in a plate. In the same kadai roast the red chilli, curry leaves and garlic till chilli turns crispy. Collect in the plate. Dry roast the grated coconut for a minute and transfer to the plate. Lastly add the sesame seeds, cumin seeds and dry roast till the sesame seeds crackle. Collect in the plate. Let everything cool down. Take them in a mixie jar and add salt, tamarind, hing and jaggery. Grind to a coarse Rava/ Sooji like powder. Remove in an air tight box and store it up to a month. Use a clean spoon to handle. Enjoy with Rice, Idli, dosa, Chapathi and Jowar roti !

Note

Adjust the quantity of red chilli as per your taste. Byadgi chilli helps to give bright color to this chutney powder. Do not skip jaggery as its the highlight of Karnataka style chutney powder. For variations, you can also add 2 tbsp of roasted peanuts without skin.

Try this Karnataka style Chutney powder and enjoy with rice, idli, dosa and roti.

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Karnataka style Ellu Pudi | Sesame Seeds Chutney Powder Recipe For Rice, Idli, Dosa

Here is a tasty and healthy sesame seeds chutney powder recipe / Till seeds spice powder recipe for rice, idli and dosa in Karnataka style. In North Karnataka, this ellu pudi is one of the most popular side dish served for rice and roti. It is called as chutney pudi in Kannada.  People usually make this chutney powder with Gurellu / Uchellu / Niger seeds that looks similar to sesame seeds but I used our regular Til seeds.

Recently I prepared two types of ellu podi recipe. One is Tamilnadu style and other one is this Karnataka style ellu pudi. To be honest, I loved this Karnataka style ellu podi more than our Tamilnadu style because of the tangy and sweet taste of this podi. Moreover its so simple and easy to make as well. 

It was so good with rice, idli and dosa. We all loved it. Friends, do try this Karnataka style sesame seeds chutney powder. You will love it for sure. Check out the quick video below.

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

 

Cuisine: Karnataka

Category: Condiments

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Black sesame seeds - 1/4 cup Red chilli powder - 1 tsp Jaggery - 1 tsp Cumin seeds - 1/2 tsp Tamarind – small gooseberry size Salt - as needed Cooking oil - 2 tsp Garlic cloves - 5 Dry coconut - 1 tbsp (optional)

HOW TO MAKE ELLU PUDI

1. Dry roast sesame seeds till it splutters. Collect in a plate.
2. Heat oil and splutter cumin seeds. Switch off the flame.
3. Add chilli powder and salt. Mix well.
4. Once the sesame seeds cool down, take in a mixie jar.
5. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to it.
6. Grind everything to a powder. Check for taste.
7. Store in a box and enjoy with plain rice, idli, dosa. 

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the sesame seeds till it splutters. Collect in a plate. Let it cool down. In the same kadai, heat oil. Splutter Cumin seeds. Switch off the flame and add red chilli powder, salt and mix well in the heat of the oil. Take the cooled sesame seeds in a mixie jar. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to the mixie jar. Grind everything to a powder. Check for taste and cool down completely. Store in a box and enjoy with plain rice, idli and dosa.

Note

Adjust the quantity of chilli powder as per your taste. You can use black or white sesame seeds.

Try this easy, healthy Ellu pudi and enjoy !

Technorati Tags: ellu pudi,ellu pudi recipe,sesame seeds powder,sesame seeds chutney powder,chutney powder

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