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

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

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

Chitra Ganapathy

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.
  
• 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.
  
• 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 !

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Mangalore Buns Recipe With Coconut Chutney – Banana Poori Recipe

  

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 recipe - Banana Poori

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

Chitra Ganapathy

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.   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.  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. 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. 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. 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 !

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

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 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

Chitra Ganapathy

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. 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. 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. 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. 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 ! 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 !

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Vegetable Sagu Recipe – Karnataka Style Saagu Recipe For Poori, Set Dosa, Rava idli

Sagu is the most popular side dish for poori, set dosa, rava dosa and 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 this 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. In some hotels, sagu looks red in color. To make that, use byadgi red chilli / Kashmiri red chilli while grinding masala or use red chilli powder.

Before posting here, I shared a picture of this sagu with my friends in Whatsapp, got their approval about the color and texture and posting it confidently. 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.

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

Chitra Ganapathy

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

HOW TO MAKE VEGETABLE SAGU - METHOD

Wash and chop all the vegetables finely. Grind all the ingredients given under “ To grind” to a smooth paste. Set aside. Heat oil in a pressure cooker base. Temper mustard seeds, urad dal and curry leaves. Add the finely chopped onion and saute till transparent. Add the chopped vegetables and required salt. Mix well and add ground paste. Saute till raw smell goes off.  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. 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 and 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!

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Instant Karnataka Style Chakli Recipe – Simple Murukku Recipe

Instant chakli recipe / Simple murukku recipe with step by step and video. This Karnataka style easy and simple murukku recipe (Chakli in Kannada) using store bought rice flour and besan flour was in my to do list for long time. Recently I got a pack of bull driven cold pressed (Chekku ennai) sesame oil, groundnut oil and coconut oil from Gramiyum – An online store. Product & packaging was too good and its professional too. If you are looking for original cold pressed oils, you can buy them online from Gramiyum. They also have organic honey, natural nuts at a reasonable price. 

My MIL usually says snacks fried in groundnut oil is more flavorful. So I thought of making this easy, Karnataka style chakli/ murukku by frying in cold pressed groundnut oil ( Kadalai ennai).This instant chakli recipe which I had bookmarked years ago from Savi ruchi blog came to my mind. Its an easy, instant chakli recipe made with easily available ingredients. It came out very well with the awesome flavor of groundnut oil. I have tasted this Chakkuli/Chakri ( My friends tell this way) in my friends place. All my friends here make it during Ganesh Chaturthi, Diwali and Gokulashtami festivals.

 Basically I love this Karnataka style chakli a lot and got the recipe for homemade chakli powder from my friend Priya. I will share that recipe later. This chakli is made with rice flour and besan flour. Its prepared without butter or ghee. Hot oil is used to bring crunchiness. So it doesn’t have a melt in mouth texture just like butter chakli but tastes crispy and crunchy. It tastes the best with full flavor by the next day. We enjoy this chakli with our evening tea/ chai. 

As its summer vacation in India, Kids must be nagging you for some evening snacks. Do try this easy chakli recipe at home for your kids!They will like it. Please excuse me for the non uniform shapes. I am not so good  or patient enough in pressing murukku. But my MIL says everything comes by practice. So this year, I am planning to try more murukku recipes. Hope I can make perfect swirls in future.
Lets see how to make Karnataka style Instant chakli recipe with step by step pictures and VIDEO.

Check out my Butter murukku/chakli, Potato murukku, idli rice murukku, Lemon murukku, Garlic murukku too.

Chakli Recipe - Instant Chakli Recipe - Karnataka Chakli Recipe

How to make Karnataka style Chakli/ Murukku at home

Cuisine: Indian

Category: Snacks

Serves: 15 

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Rice flour - 1 cup Besan flour - 1/4 cup Red chilli powder - 1 tsp ( I used Kashmiri chilli powder) Sesame seeds - 1/2 tsp (I used black. You can use white too) Asafetida/Hing - 1/4 tsp Hot cooking oil - 3 tbsp Water - As needed Salt - As required Cooking oil or Groundnut oil - To deep fry

HOW TO MAKE CHAKLI - METHOD

In a wide bowl, sieve the rice flour + besan flour.To the sieved flour, add salt, red chilli powder, sesame seeds and hing. Heat cooking oil and add it to the flour. Mix with a spoon till oil spreads well in the flour. Add water gradually and make a smooth dough.Make the dough slightly sticky. If the dough is too hard, chakli will break while pressing. Cover the dough with a wet cloth till use. Besan flour in the dough absorbs more water and dough becomes thick over time. So if the chakli breaks while pressing, sprinkle little water to the dough and try again. You will get it right. Sprinkle water whenever needed. Take the chakli maker with star mould, fill with the dough. Press it on a butter paper or cotton cloth. Make shapes. Cover it till use else dough will become dry and murukku breaks while frying. Heat oil in a kadai to deep fry the chakli. When the oil is heated, drop a pinch of dough. If it rises to the top immediately, oil temperature is right. Drop 2-3 chakli for one batch. Keep the flame medium. Do not touch the chakli for one minute. Let it cook in the hot oil. Then flip it and cook the other side. Keep the flame medium. Cook the chakli till 90% of bubbles cease and becomes golden. Remove in a tissue paper. Repeat the same & fry all the chakli. Store in an air tight box after it cools down completely. Tastes best the next day ! Enjoy !

Note

Besan absorbs all water in the dough. So you may need to add sprinkle more water whenever needed while pressing. Do not reduce the quantity of hot oil else chakli may turn hard. Make sure oil temperature is right else murukku absorbs more oil.

Try this easy, instant chakli for your kids and family’'. They will love it !

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Mavinakayi Chitranna Recipe – Raw Mango Rice Recipe Karnataka Style

Ugadi festival is around the corner. This year for Ugadi, I am sharing a Karnataka special delicacy Mavinakayi Chitranna recipe. Its nothing but raw mango rice recipe ( Mangai sadam) prepared in  Karnataka style. I learnt this recipe from my School moms friend Archana. 

When I was asking her about Ugadi special recipes of Karnataka other than holige/Obbattu, she told me that they make Mavinakayi chitranna , Mavinakayi chutney, kosambari, obbattu saaru and some palya for the festival. As I had already shared Holige recipe and easy obbattu saaru recipe,I wanted to try Kosambari and mango chitranna this year. 

Actually our friend Tara told me another recipe for Mavinakayi chitranna adding onion and roasted methi seeds powder. I will post that version later. I found many variations for this particular recipe on net. As I am sharing a festival recipe, I wanted to make a simple no onion, no garlic green mango rice and I followed my friend's recipe blindly :) So here you go, Ugadi special Karnataka style mango rice recipe – Mavinakayi chitranna with step by step photos and a video !

Check out my Holige recipe, easy obbattu saaru, Karnataka Ugadi lunch menu post !

Check out my Andhra Ugadi pachadi recipe, pulihora and boorelu recipes.

Mavinakayi Chitranna Recipe - Karnataka style raw mango rice

Mavinakayi chitranna recipe - Raw mango rice recipe - Karnataka style

Cuisine: Karnataka

Category: Rice varieties

Serves: 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cooked rice – 2 cups ( Raw rice or steamed rice – 1/2 cup) Grated raw mango – 1/2 to 3/4 cup ( Based on sourness of mango) Grated coconut - 1 tbsp Turmeric powder - 1/4 tsp Salt - as needed To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1.5 tsp Raw Peanut - 1 tbsp Green chillies - 3 nos ( Slit) Curry leaves - Few Coriander leaves - 1.5 tbsp

METHOD

Wash and pressure cook 1/2 cup of rice ( you can use raw rice or steamed rice) adding 1.25 cups of water and few drops of cooking oil. I used steamed rice/ Boiled rice. I used 1:3 ratio of rice and water. After the rice is cooked, spread it in a plate and add a tsp of oil around. Let it cool down. Measure 1.5 cups of cooked rice and keep aside. Wash and grated a medium sized raw mango. Taste it to check its sourness. After grating measure 3/4th cup of it and set aside. Pls refer the pic above. Adjust the quantity of  raw mango based on its tanginess. Heat oil in a kadai.Splutter mustard seeds.Add urad dal, chana dal and peanuts. Roast till peanuts are done and dal turns golden brown in color. Roast it in medium flame. Now add the slit green chillies, curry leaves and half of the chopped coriander leaves. Saute for a minute. Now add the required salt and turmeric powder.Mix well. Some people add raw mango,saute for a minute and then add the rice. But I added the cooked rice first and tossed well for a minute then added the raw mango as the sourness of my mango was less. My friend also told me to do the same. You can saute the raw mango before adding the rice if its too sour. It can be done in either ways. Lastly add the grated mango and mix well for a minute. Check for taste. If the taste is too sour, add some more cooked rice, some red chilli powder or slit green chillies to balance the sour taste. You can add more rice or grated mango based on your taste. Mix well and cook for a minute.Switch off the flame and garnish with coriander leaves and grated coconut. Serve hot or warm as u wish. Enjoy !

Note

For variations, you can make the raw mango paste without coconut seperately, refrigerate it for a week and then mix with cooked rice whenever needed.For this, add the grated raw mango after the tempering is done. Allow it to cook for a minute and switch off the flame. Let it cool down and then store in a box. Use clean spoon to handle. Adjust the quantity of green chillies based on the sourness of mango. I have used steamed rice ( Puzhungal arisi). Generally raw rice is used. You can add basmati rice as well. The quantity of rice may vary based on the sourness of raw mango. My mango was not too sour. It is optional to peel the skin of mango. As we are grating the mango, it is not necessary to peel the skin. Some recipes call for grinding mango, coconut, green chillies and add to cooked rice. You can try this method for variation. Do not avoid coriander leaves. It lends a nice flavor to the rice. Add half of the coriander leave while tempering and the remaining to garnish.

Try this simple and yummy raw mango rice at home, enjoy your lunch !

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