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

March 6, 2024

Mangalore Cucumber Sambar | Southekayi Sambar Recipe

Mangalore cucumber sambar

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 !


Southekayi sambar recipe


Mangalore Cucumber sambar | Southekayi sambar


Mangalore Cucumber sambar | Temple style Udupi Sambar recipe

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
 


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.
  • Mangalore cucumber sambar
  • 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.
  • Mangalore cucumber sambar
  • 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.
  • Mangalore cucumber sambar
  • 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.
  • Mangalore cucumber sambar
    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 !

Southekayi sambar

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October 27, 2023

Rice Bath Recipe | Karnataka style Rice Bath Recipe

Karnataka 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

Rice bath recipe | Karnataka hotel style rice bath


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
 


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.
  • Rice bath recipe
  • 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.
  • Rice bath recipe
  • 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.
  • Rice bath recipeRice bath recipe
  • Open the cooker after the steam is released. Fluff the rice gently and serve hot with raita.Rice bath recipe

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 !

Karnataka style rice bath recipe


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September 25, 2023

Puliyogare Recipe | Karnataka Style Tamarind Rice | Puliyogare Gojju Recipe

Karnataka puliyogare 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 puliyogare recipe

Karnataka Style Puliyogare recipe


Karntaka Puliogare 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
 


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.
  • Puliyogare recipePuliyogare recipe
  • 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.
  • Puliyogare recipe
      Puliyogare recipe

  • 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.
  • Puliyogare recipe

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 !

Karnataka style puliyogare recipe

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May 4, 2023

Karnataka Style Chutney Pudi Recipe | Chutney Powder Recipe

Karnataka chutney powder

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.

Chutney powder


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

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
 


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.
  • Chutney powder recipe
  • In the same kadai roast the red chilli, curry leaves and garlic till chilli turns crispy. Collect in the plate.
  • Chutney powder recipe
  • Dry roast the grated coconut for a minute and transfer to the plate.
  • Chutney powder recipe
  • Lastly add the sesame seeds, cumin seeds and dry roast till the sesame seeds crackle. Collect in the plate.
  • Chutney powder recipe
  • 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.
  • Chutney powder recipe
  • Remove in an air tight box and store it up to a month. Use a clean spoon to handle.
  • Chutney powder recipe
    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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January 28, 2023

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

Ellu pudi

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

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
 


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.
  • ellu pudi recipe
  • Take the cooled sesame seeds in a mixie jar. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to the mixie jar.
  • ellu pudi recipe
  • 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 !

Ellu pudi


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April 8, 2022

Mangalore Padengi Batata Gassi Recipe–Sprouted Green Gram Curry

Padengi batata ghassi

Here is a yummy, tasty Mangalorean style sprouted Green gram curry known as Padengi Batata Ghassi i.e Green gram potato gravy for rice, roti and dosa. I was looking for some interesting gravy with sprouted green gram and I came across this recipe in YouTube. Basically we love Karnataka style gojju and this is one such gravy. Looks and tastes similar to gojju but this is a Mangalorean version which is popularly called as Ghassi.

I read that Mangaloreans make this gravy for festivals like Ganesh chaturthi, Dussehra and Gokulashtami along with other dishes. It tastes so good and its super healthy too. I referred many recipes and came up with this version. We all loved it very much. I am sure, I will make it more often in my kitchen.

Friends, do try this easy and yummy Mangalore special Padengi batata ghassi recipe and enjoy with rice, roti and dosa.

Mangalore padengi batata gassi

Mangalorean Padengi Batata Ghassi Recipe


Mangalorean Padengi Batata Ghassi Recipe

Mangalorean Padengi Batata Ghassi Recipe for rice, roti and dosa


 
Cuisine: Mangalore
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Green gram sprouts / Moong sprouts - 1 cup
  • Potato - 1 (cubed)
  • Coconut oil - 1 tbsp
  • Big onion -1
  • Tomato - 1
  • Tamarind - Small gooseberry size
  • Salt and water - as needed
To roast and grind
  • Cooking oil - 1 tbsp
  • Big Onion – 1/2
  • Coriander seeds - 1 tbsp
  • Byadgi Red chilli - 3 to 4
  • Cumin seeds - 1 tsp
  • Methi seeds – 1/4 tsp
  • Garlic cloves - 2
  • Curry leaves - 10
  • Grate coconut - 1/2 cup
  • Cinnamon - 1 inch (optional, I used it)
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Crushed Garlic cloves with skin - 3
  • Dry red chilli - 1
  • Asafoetida / Hing - 1/2 tsp
  • Curry leaves - few
METHOD
  1. Heat oil in a kadai. Saute cinnamon(optional) , coriander seeds, methi, cumin seeds, red chilli.
  2. Add onion, garlic and saute well. Lastly switch off the flame and add grated coconut. Mix well and cool down.
  3. Grind to a smooth paste adding water. Set aside.
  4. In a pressure cooker base, add the moong sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Mix well and pressure cook in low flame for one whistle.
  5. Open the cooker and add the coconut paste. Mix well and roll boil till thick and flavourful.
  6. Lastly, heat oil and temper mustard seeds, crushed garlic cloves, red chilli, curry leaves and hing. Add to the cooker and garnish with coriander leaves.
  7. Serve hot with plain rice, roti and dosa. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Heat oil in a kadai. Add cinnamon (optional), coriander seeds, methi seeds, cumin seeds and red chilli. Saute for a minute. Add onion and garlic cloves. Saute well. Switch off the flame and add the grated coconut at the end. Mix well and let the mixture cool down.

  • Grind to a smooth paste adding required water. Set aside.

  • In a pressure cooker, take the green gram sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Add required water and pressure cook in low flame for one whistle. Open the cooker lid after the steam is released naturally.
  • Sprouted green gram currySprouted green gram curry
  • Add the ground coconut paste. Mix well and check for taste. Add salt and chilli powder if needed. Let the gravy roll boil till it reaches desired consistency. Temper the ingredients given under "to temper" and add to the gravy. Mix well and boil for few seconds till gravy reaches desired consistency. I made it semi thick to suit rice, roti and dosa. Enjoy !

Note

                
  • Adjust the quantity of red chillies as per your taste.
  • Use Byadagi red chilli for bright color gravy.
  • Cinnamon is completely optional to grind. I used it after seeing few Ghassi recipes with Cinnamon.
  • You can skip potato if you don’t like it.
  • Traditionally Hog plum is also cooked along with sprouts. But I din’t use it.


Try this Mangalore special Sprouted green gram curry and Enjoy !

Sprouted green gram curry

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March 3, 2022

Avarekalu Rice Bath Recipe – Karnataka Avarekalu Bath

Avarekalu rice bath

Avarekalu bath is one of the most delicious rice varieties that is prepared every year during avarekalu season. People in Karnataka make use of this season and prepare avarekalu recipes every single day. I too started making them after learning from my friends and neighbours. People here make Avarekalu sagu, avarekalu pulao, uppittu, avarekalu sambar, palya, avarekalu huli etc.

Every year, avarekalu mela is conducted at food street in V V puram and in different places of Bangalore during January to March. I have also attended one and relished some of the yummy avarekalu dishes, sweets and snacks from different stalls. I have shared many avarekalu recipes in my blog so far. But I wanted to try this most popular, restaurant style avarekalu rice bath for long time. Finally it happened this year. 

This Hyacinth beans rice / Avarekalu rice bath is a simple and quick one pot recipe that can be made in a pressure cooker easily.Its a working women and bachelor friendly recipe. I have used only avarekalu in this recipe. You can also use vegetables like carrot, beans, potato to make it more healthy and colourful. 

Lets see how to make this yummy Karnataka style Avarekalu rice bath with step by step pictures.

Check out my other AVAREKALU RECIPES too.

avarekalu rice bath recipe

Avarekalu rice bath recipe - Karnataka Avarekalu Bath


Avarekalu rice bath recipe - Karnataka Avarekalu Bath

Avarekalu rice bath recipe - Karnataka style Lilva beans rice


 
Cuisine: Karnataka
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Lilva beans / Hyacinth beans / Avarekalu - 1/2 cup
  • Sona masoori rice - 1 cup
  • Water - 2 cups
  • Cooking oil - 2 tbsp
  • Bay leaf - 1
  • Black stone flower - 1
  • Cardamom - 1
  • Big onion – 1(finely chopped)
  • Tomato – 1 (-do-)
  • Coriander powder – 1/2 tsp
  • Salt - as needed
To grind
  • Coconut - 2 tbsp
  • Cinnamon - 1
  • Cloves - 2
  • Green chilli - 2 to 3
  • Ginger - 1 inch
  • Garlic - 5 cloves
  • Mint leaves - few
  • Coriander leaves - few
HOW TO MAKE AVAREKALU RICE BATH
  1. Wash and soak Sona masoori water in 2 cups of water.
  2. Grind all the ingredients given under “to grind” to smooth paste.
  3. Heat oil in a cooker. Add bay leaf, cardamom and black stone flower.
  4. Saute onion till transparent. Add tomato and saute till mushy.
  5. Now add the ground masala and saute till mushy.
  6. Lastly add dhania powder, salt and soaked rice with water. Let the water roll boil.
  7. Cover the cooker. Pressure cook in low flame for one whistle.
  8. Open the cooker after the steam is released naturally. Fluff the rice and serve with raita.
METHOD - STEP BY STEP PICTURES
  • Wash and soak the Sona masoori rice in 2 cups of water. Set aside. Wash Avarekalu and set aside.
  • avarekalu bath
  • Grind all the ingredients given under “To grind” to a smooth paste. Wash the avarekalu. I have used Hitikida avarekalu ( i.e squeezed ones). You can use whole ones with skin.

  • Heat oil in a cooker base. Saute bay leaf, cardamom and black stone flower. Saute onion till transparent.
  • avarekalu bath
  • Add tomato and saute till mushy. Then add the ground masala paste and saute for few minutes. Add avarekalu and saute for a minute.
  • avarekalu bath
  • Add soaked rice along with water, coriander powder and salt. Mix well and wait for the water to come to a boil. This helps for the masala to blend with rice else masala floats on top after the rice is cooked. Now cover the cooker with a lid and pressure cook in very low flame for one whistle.
  • avarekalu bathavarekalu bath
  • Open the cooker after the steam is released naturally. Fluff the rice gently and serve with raita. Enjoy !

Note

  • I have used Hitikida avarekalu. You can use whole ones.
  • For variations, you can add more vegetables like carrot, beans and potato.
  • For variations, you can saute all the ingredients given under “to grind” in little oil and then grind to smooth paste.


Try this easy, yummy Avarekalu rice bath at home and enjoy !

Avarekalu bath


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