Gojju Avalakki Recipe – Karnataka Gojjavalakki / Huli Avalakki

I love to try varieties of poha recipes for our breakfast and dinner. Last week I tried this Karnataka style gojjavalakki recipe (Tamarind poha) for our breakfast. Its an instant and quick fix recipe for breakfast. This is a no onion no garlic recipe too. If you have tamarind paste or soaked tamarind in hand, gojju avalakki can be prepared under 10 minutes. It doesn’t need any side dish too.

 This recipe would be ideal for bachelors and working women to make a quick breakfast and dinner. I referred few Karnataka blogs and YouTube videos and tried this recipe. Gojju avalakki works the best with thick poha. It is coarsely ground and made. But I used thin poha which is also know as paper avalakki in Karnataka. So I have shared the instructions for both the types of poha.

 Soon I will try to share Tamil nadu style puli aval / tamarind poha recipe which is slightly different from this one. Ok, lets see how to make Karnataka special gojjavalakki recipe with step by step pictures.

Gojju avalakki recipe

Karnataka style gojju avalakki recipe

Cuisine: Karnataka

Category: Breakfast

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

To mix in poha Poha / Avalakki / Aval/ rice flakes - 3 cups ( I used thin poha) Tamarind - Big gooseberry size Karnataka style Rasam powder or sambar powder - 1 tbsp Turmeric powder - 1/2 tsp Jaggery – 2 tsp (powdered) Salt - as needed Water - as needed Grated coconut - 1/4 cup ( to garnish) To temper Cooking oil - 1.5 tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Peanut - 2 tbsp Curry leaves - Few Asafetida / Hing - 1/4 tsp Red chilli – 1 or 2 ( pinched into 2)

HOW TO MAKE GOJJU AVALAKKI

1. Wash the poha once or twice in water. Drain completely.
2. Take in a wide bowl. Add tamarind extract, sambar powder, turmeric powder, jaggery, salt and hing. Sprinkle some water if needed and mix gently.
3. Mix well and set aside for 5 minutes.
4. In the mean time, heat oil in a kadai. Roast peanuts.
5. Splutter mustard seeds, urad dal, chana dal and roast well.
6. Add curry leaves, pinched red chilli and hing. Saute quickly.
7. Now add the soaked gojju avalakki mixture and mix gently.
8. Cover cook in low flame for 5 to 10 minutes by tossing once in the middle.
9. Switch off the flame and garnish with grated coconut. Serve hot !

METHOD - STEP BY STEP PICTURES

Take the poha in a bowl. If you are using thick poha, grind it coarsely using pulse option in your mixer grinder. If using thin poha, no need to grind it. Proceed to next step. Wash the poha once or twice in water to remove the debris. Drain the water completely and set aside in a bowl. Soak tamarind in 1 cup of water and take the extract.   Add the tamarind extract, turmeric powder, sambar powder/ rasam powder, jaggery, hing and salt. Mix well and rest it for 5 minutes.   In the mean time, heat oil in a kadai. Roast the raw peanuts for few minutes. Now add mustard seeds in the same oil. Let it splutter. Add urad dal, chana dal, pinched red chilli, hing and curry leaves. Saute for a minute.  Add the soaked poha + tamarind mixture to the kadai. Mix gently, check for taste and add more spices, salt if required. Cover cook for 5 to 10 minutes in low flame. Toss it once or twice in the middle. Cook till poha becomes hot. Switch off the flame and garnish with grated coconut. Serve hot and enjoy ! You can eat it as such or serve with coconut chutney.

Note

Do not add more water while soaking thin poha. If you are using thick poha , grind it coarsely and then soak in tamarind water. It helps to soak the poha quickly in less water. Adding more water makes the dish mushy.  You can use Karnataka style rasam powder or sambar powder in this recipe. For variations, you can also add a tsp of roasted sesame seeds powder and mix at the end.

Try this easy, instant Karnataka special gojju avalakki and enjoy !

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Karnataka Style Tomato Bath Recipe | Karnataka Tomato Pulao

Here is my second version of Karnataka style tomato bath recipe / Tomato pulao recipe. Few weeks ago, I shared a Karnataka style tomato bath recipe which tastes like hotel ones in Bangalore. This version is a bit different in masala part. This tomato bath tastes like the one served in temple festivals as prasad (Served in Jaatre ) and weddings. You can call this as home style tomato bath recipe.  

Most of my Kannadiga friends make in this way a nd they call it as tomato palav. In fact I loved this version more than my previous one. You don’t need any side dish for this tomato rice. If you like, you can serve with onion raita. Its a great lunch box recipe because its taste and flavor improves over the time. I am sure your family would love it. As usual I made this tomato rice directly in a pressure cooker to ease my job. So it took less than 20 minutes to prepare. You can add some green peas to make it more colorful and healthy. 

Friends, do try this Karnataka style tomato bath recipe / tomato palav and share your feedback with me.

Karnataka style tomato bath recipe

Karnataka style tomato bath recipe in a pressure cooker

Cuisine: Karnataka

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Raw rice / Ponni rice / Sona masoori - 1 cup Cooking oil - 3 tbsp Bay leaf - 1 Cinnamon - 1 Cloves - 1 Cardamom - 1 Big onion - 1 (finely chopped) Ripe tomato - 2 (I used big sized Bangalore tomato) Mint + coriander leaves – a fistful Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Dhania powder / coriander seeds powder - 3/4 tsp Chicken masala powder - 1/2 tsp  Salt - as needed Water - 2 cups To grind masala Cinnamon - 1 inch piece Cloves - 2 Ginger - 1 inch piece Garlic cloves - 6 Green chilli - 1

TOMATO BATH RECIPE

1. Wash and soak raw rice in water for 10 minutes. Wash and finely chop onion, tomato.
2. Grind the ingredients given under “ to grind masala” to a coarse paste without adding water.
3. Heat oil in a pressure cooker. Saute the whole garam masala, onion.
4. Add ground masala and saute till nice aroma emits. Add finely chopped tomato.
5. Add mint + coriander leaves and saute quickly. Add the spice powders, salt and mix well.
6. Lastly add the soaked rice along with water and pressure cook in low flame for one whistle.
7. Open the cooker after the steam is released. Fluff the rice gently and serve hot. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and soak 1 cup of raw rice in  2 cups of water for 10 minutes. Wash and chop onion, tomato and set aside. Grind all the ingredients given under “ to grind masala” to a coarse paste. I used mortar and pestle and grind it without water. Heat 3 tbsp cooking oil in a pressure cooker base. Saute cinnamon, cloves, cardamom and bay leaf. Add onion and saute till transparent. Add the ground masala and saute till nice aroma emits. Now add the finely chopped tomato, mint leaves, coriander leaves, salt and saute till tomato becomes mushy. Add the red chilli powder, coriander seeds powder, chicken masala powder and turmeric powder. Mix quickly without burning. Lastly add the soaked rice along with water. Mix well and check for salt. Close the lid and keep the flame high till steam comes off. Now put the weight valve and lower the flame completely. Pressure cook in very low flame for one whistle. It takes maximum 10 minutes for one whistle based on the size of cooker. Open the cooker after the steam is released naturally.  Fluff the rice gently and serve hot with raita if you like.  Enjoy !

Note

For variations, you can use basmati rice or jeera rice but in Karnataka people use Sona masoori for rice varieties like pulao and bath. Adjust the quantity of chilli powder as per your taste. If you use Tamil nadu tomato, add more chilli powder based on its tanginess.

Friends, do try this easy version of Karnataka style tomato bath recipe and enjoy !

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Tomato bath Recipe in pressure cooker - Karnataka Style Tomato Pulao Recipe

Karnataka style tomato masala bath was in my try list for years. Here in Bangalore, people make tomato rice in different ways and call it in different names like tomato masala bath, tomato bath, tomato chitranna, tomato palav etc. 

Recently I followed a recipe from Rekha aduge’s YouTube channel. It came out so good and flavorful. Its taste reminded few restaurants to me. Its a simple one pot recipe. It can be prepared easily in a pressure cooker. So you can make it quickly during busy morning hours. Ideal for lunch box. Kids would also love it. You can add green peas or avarekalu  / field beans during its season. But I made it simple and plain.

 Friends, do try this Karnataka style tomato bath recipe and share your feedback with me.

Tomato bath recipe

Tomato masala bath recipe in pressure cooker

Cuisine: Karnataka

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Raw rice - 1 cup (Sona masoori rice) Water - 2 cups Cooking oil - 3 tbsp Cinnamon - 1 small piece Bay leaf - 1 Cloves - 2 Cardamom - 1 Big onion - 1 (Finely chopped) Ripe tomato - 2 (Use 1 if using Tamil nadu tomato, I used Bangalore tomato) Red chilli powder - 1/2 tsp to 3/4 tsp (Use Kashmiri chilli powder) Turmeric powder - 1/4 tsp Coriander leaves – 1 tbsp Mint leaves - 10 Salt - as needed To grind masala Ripe tomato - 1 Grated coconut - 2 tbsp Green chilli - 1 Ginger - 1 inch piece Garlic cloves - 7 Cinnamon - 1 small piece Cloves - 2 Water – to grind masala

HOW TO MAKE TOMATO BATH

1. Wash and chop onion, tomato and set aside. Wash the rice and soak in water for 10 minutes.
2. Grind all the ingredients given under” to grind masala”.
3. Heat oil in a pressure cooker. Saute cinnamon, bay leaf, cloves and cardamom.
4. Saute onion and ground masala paste till raw smell leaves.
5. Add tomato, salt, red chilli powder, turmeric powder and saute till mushy.
6. Lastly add mint + coriander leaves. Add rice along with soaked water.
7. Mix well. Pressure cook in low flame for one whistle.
8. Switch off the flame. Open the cooker and fluff the rice.
9. Serve hot with onion raita. Enjoy !!

TOMATO BATH RECIPE METHOD - STEP BY STEP PICTURES

Wash the rice and soak in water for 10 minutes. In the mean time, wash and chop onion and tomato. Grind all the ingredients given under “To grind masala” to a smooth paste adding required water. Set aside. Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent. Add the ground masala paste and saute till raw smell vanishes. Add tomato, salt, turmeric powder, red chilli powder and saute till tomato becomes mushy. Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed. Keep the flame high and close the pressure cooker. Put the weight valve as soon as steam comes off. Lower the flame completely and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raita ! Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. Use Kashmiri chilli powder to get this bright color. Do not add more coriander and mint leaves.

Try this easy, yummy Karnataka style tomato bath recipe and share your feedback !

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Chow Chow Palya / Chow Chow Poriyal Without Onion

This is a simple and yummy Karnataka style basic palya recipe with chow chow / Chayote. Its called as seeme badanekayi palya in Kannada. I have tasted this kind of palya in friends house, marriage function and restaurants. As I told, this is the basic Karnataka style poriyal without onion, garlic. People call it as Palya in Kannada. I have tried it with chow chow vegetable. You can use bottle gourd, radish, snake gourd and beans instead. It so easy to make and tastes great with rice. Its a no onion, no garlic recipe as well. Grated coconut and coriander leaves are the star ingredients for this recipe. So do not skip these two at any cost. Friends, do try this simple and easy Karnataka style chow chow palya. You will love it. Lets see how to make chow chow poriyal with step by step pictures.

Check out my another version of chayote curry, chow chow kootu, chow chow thogayal.

Chow chow palya / Chow chow poriyal recipe

Karnataka style chow chow palya/ Chayote curry, Chow chow poriyal for rice

Cuisine: South Indian

Category: Side dish

Serves: Serves

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Chayote / Chow chow / Seeme badanekayi - 2 Green chilli - 2 (slit) Cooking oil or coconut oil - 1 tbsp ( I used refined oil) Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds – 1/ 2 tsp Curry leaves - few Asafetida / Hing - a pinch Grated coconut - 1/4 cup Chopped coriander leaves - to garnish Turmeric powder – 1/4 tsp (optional) Sugar – 1/2 tsp Salt - as needed Water - 1 tbsp

HOW TO MAKE CHOW CHOW PALYA

1. Wash and peel the skin of chow chow. Chop into small cubes and set aside.
2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves.
3. Add chopped chow chow and saute for a minute till it shrinks a bit.
4. Add turmeric powder, salt and sugar. Mix well.
5. Add 1 tbsp water and pressure cook in high flame for 2 whistles.
6. Switch off the flame. Remove the whistle after the steam is released.
7. Boil and drain the excess water. Lastly add the grated coconut and coriander leaves.
8. Mix well and cook for a minute. Switch off the flame.
9. Serve with sambar, vatha kuzhambu and even with chapathi if you like !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chow chow. Chop into small cubes. Slit green chilli and set aside. Heat oil in a pressure cooker base. Temper mustard seeds, urad dal, chana dal, cumin seeds, green chilli and curry leaves. Saute for few seconds. Add chopped chow chow and saute for few minutes. Add turmeric powder, sugar, salt and mix well. Chow chow leaves water while you saute. So do not add more water while pressure cooking. Add just 1 tbsp water. Mix well and pressure cook in high flame for 2 whistles. Switch off the flame. Remove the lid after the steam is released. There will be excess water. Do not mix it. Poriyal will become mushy. So boil the poriyal for few minutes in high flame and drain the excess water. Add grated coconut and finely chopped coriander leaves. Toss gently and switch off the flame. Serve with sambar, vatha kuzhambu, rasam and curd rice. You can serve with chapathi if you like. Enjoy !

Note

Adjust the quantity of green chilli as per your taste. Do not add more water while pressure cooking. Chow chow will become mushy and poriyal becomes kootu ; ))

Try this easy, chow chow poriyal recipe and enjoy !

Technorati Tags: chow chow poriyal,chow chow palya,chow chow recipes,Karnataka style palya,Karnataka palya recipe

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Karnataka Idli Recipe – Soft Idli With Idli Rava

Karnataka style idli rava idli (also known as rice rava idli) became my favorite when I tasted this idli with sambar in my School moms group friends Megha’s house. As a big fan of idli recipes, I love to eat only pillow soft, spongy idli. But Idli rava idli has a grainy texture. It will crumble if you dip in sambar which I didn’t like it in early days. So I used to make idli rava idli by grinding idli rava / rice rava along with urad dal to a smooth batter. I made a detailed blog post too. Please check this link.

We can make super soft idli and crispy dosa with that batter. But the authentic and traditional Karnataka style idli recipe that is prepared in home and hotels is very easy to make and tastes different. This batter can be prepared using a mixie. Here people use Idli rava and urad dal in the ratio of 3:1. All we have to do is to soak idli rava and urad dal separately for 1 to 3 hours. Grind urad dal to a smooth batter and mix the soaked idli rava. Make the batter and ferment it. Batter doubles beautifully the next day. Just mix well, add salt, baking soda (optional) and make idli. Idli comes out super soft and white in color.

The only disadvantage in this recipe is you can only make idli with this batter. Dosa cannot be prepared with idli rava as the batter is very coarse. It will come out hard. Friends, do try this easy and yummy Karnataka hotel style idli recipe with step by step pictures and video. Soon I will post Karnataka hotel idli sambar.

Check out my Bangalore style watery coconut chutney recipe too !

Karnataka idli recipe - Idli rava idli recipe

How to make soft idli rava idli recipe in Karnataka hotel style

Cuisine: Karnataka

Category: Breakfast

Serves: 40

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rava / Idli sooji - 3 cups Urad dal - 1 cup (I used white, round urad dal) Water - to soak & grind Salt - as needed Cooking soda / baking soda - a pinch

HOW TO MAKE KARNATAKA IDLI RECIPE

1. Wash and soak idli rava in enough water for 1 to 3 hours.
2. Wash & soak urad dal in 3 cups of water for 1 to 3 hours.
3. In a mixie jar, grind urad dal to a smooth batter adding the soaked water.
4. Take the batter in a big vessel. Drain the excess water in soaked idli rava.
5. Squeeze it gently and add the idli rava to urad dal batter.
6. Mix both well. Ferment overnight. Batter will double in quantity.
7. Add salt, baking soda and mix well.
8. Steam water in idli pot. Pour idli batter in greased idli plate.
9. Steam it for 10 minutes till its cooked.
10. Remove the idli plate and rest for 2 minutes.
11. Scoop the idli and enjoy with sambar or chutney.

HOW TO MAKE IDLI WITH IDLI RAVA - STEP BY STEP PICTURES

In a bowl, wash and soak idli rava / rice rava in enough water for 1 to 3 hours. In another bowl, wash and soak urad dal in 3 cups of drinking water for 1 to 3 hours. Take the urad dal in a big mixie jar. Add the soaked water and grind to a smooth paste. Batter should be thick, smooth, not too thin and watery. So adjust the quantity of soaked water accordingly. Transfer the batter to a bigger sized vessel. Now take the soaked idli rava. Drain the excess water carefully by sliding the vessel. Squeeze the idli rava gently and add to urad dal batter. Do not squeeze hard to remove all the water content. There should be some water while mixing with urad dal batter. Squeeze and mix all the idli rava to the urad dal batter. Mix well with your hands to aid fermentation. Consistency of batter should be like regular idli dosa batter. Do not add salt now. Salt curbs fermentation process. So we are going to add the next morning after fermentation. Close the batter container and set aside for fermentation. Keep it overnight or minimum 12 hours based on the weather. The next morning batter would have doubled in quantity, sometimes overflowing too. Add required salt and a pinch of baking soda (optional). Mix well with a ladle. Heat water in an idli pot. Take an idli plate and grease with sesame oil. Pour the batter in each mould. Steam it for 10 to 12 minutes till idli is cooked well. Dip your finger in water and make a hole in the idli. If your finger comes out non-sticky, idli is cooked else cook for more time.  Switch off the flame. Remove the idli plate. Rest for 2 minutes. Then remove the idli using a flat, big spoon. Enjoy with hot sambar or watery chutney !

Note

Urad dal should be soaked a minimum of 1 hour. Its ok if you soak for 3 to 4 hours too. This idli crumbles if you try to dip in sambar. So its better to serve as shown in the picture below. You should use a spoon to eat this idli. You cannot make dosa with this batter. Make sure idli batter consistency is not thick. It should be pourable like usual batter. You can refrigerate this batter and use up to one week.

Enjoy this easy Karnataka style idli rava idli with sambar or watery chutney !

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Heerekayi Palya Recipe – Karnataka Style Ridge Gourd Gravy For Roti, Rice

 

 Recently my neighbor from North Karnataka gave me some Jolada roti / Jowar roti , ridge gourd / Heerekai palya  (Kannada name )and brinjal / badanekayi chutney as side dish. I have tasted jolada roti oota in Kamat restaurant but this gravy and chutney recipes were new to me. It was so tasty and made me eat 3 rotis 😋. 

When I shared this picture in my Instagram feed, many of my friends and readers asked me to share the recipe of heerekayi palya. This afternoon I got the recipe from my neighbor and prepared it for our lunch. It came out so well. Its a very simple recipe with peanut and till seeds/ black sesame seeds masala as base for this gravy. Its very similar to Ennegai recipe prepared using brinjal which is the most popular side dish for Jolada roti. Some people call this heerekayi palya as stuffed ridge gourd palya / heerekayi ennagai palya in Kannada. But there is a small variation in this gravy. 

Friends, I bet no one could find that this gravy is prepared with ridge gourd. Its so flavorful and tastes great with jowar roti, rice and chapati. Do try it once. You will love it and start to make it often. Its so easy to prepare too ! Ok, lets see how to make North Karnataka style (Uttara Karnataka) heerekai palya recipe with step by step pictures.

Check out my other interesting Karnataka recipes.

Heerekai palya - North Karnataka style ridge gourd gravy

Heerekai palya - North Karnataka style ridge gourd gravy for jolada roti, rice and chapati.

Cuisine: Karnataka recipes

Category: side dish for jolada roti

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ridge gourd - 1 (Long and big) Big onion - 1 (Big) Tomato - 1 (big) Salt & water - as needed To grind Roasted peanuts without skin - 1/4 cup Black till seeds powder or niger seeds powder -  1 tbsp (roasted sesame seeds powder) Green chilli - 3 (Use 2 for less spice) Coriander leaves - 2 tbsp Curry leaves - 10 Cumin seeds - 1/2 tsp Sambar powder - 1 tsp ( I used MTR sambar powder, refer notes) Turmeric powder = 1/4 tsp Coconut - 1 tbsp (optional) Cinnamon - 1 small piece Cloves - 1 To Temper Cooking oil - 3 tbsp Mustard seeds - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE RIDGE GOURD GRAVY / HEEREKAYI PALYA

1. Wash and peel the ridges of ridge gourd & skin.
2. Chop into 2 inch size lengthy pieces. Set aside.
3. Grind all the ingredients given under “To grind” to a smooth paste adding water.
4. Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
5. Saute onion, tomato and ridge gourd pieces till soft. Add the ground masala paste.
6. Saute till raw smell goes off. Add required water, cover and cook till ridge gourd is done.
7. Remove and serve hot with Jolada roti / Jowar roti, rice or chapathi !

HEEREKAI PALYA - STEP BY STEP PICTURES

Wash and peel the ridges and skin of ridge gourd. Do not remove the skin completely. But ridges should be removed and discarded. Chop the ridge gourd into 2 inch pieces in length. Wash and set aside. In a mixie jar take roasted peanuts (without skin), black sesame seeds powder(ellu podi, dry roast and powder it), green chilli, cumin seeds, coriander leaves, curry leaves, dry coconut, turmeric powder and sambar powder ( If you are not using Karnataka sambar powder, add 1 piece cinnamon and 1 clove along with usual sambar powder). Grind everything to a smooth paste adding required water. Set aside. Heat oil in a kadai and splutter mustard seeds, urad dal and curry leaves. Add onion and saute till transparent. Add tomato, required salt and saute till mushy. Add ridge gourd pieces and saute till it becomes soft. Add ground masala paste. Saute till its raw smell goes off. Now add the required water, check for taste. Cover and cook for sometime. Open the lid and mix once or twice in the middle. Cook till ridge gourd is cooked completely but not mushy. It should retain its shape.  Adjust the consistency of gravy by adding water. Switch off the flame and serve hot with jolada roti, rice and chapathi. Enjoy !

Note

Adjust the quantity of green chilli based on your taste. Sesame seeds powder and peanut forms the base for this gravy. So do not skip it. You can use snake gourd, lady’s finger instead of ridge gourd. This gravy thickens over time. So you can add more water if needed and adjust the salt.

Yummy, Karnataka style ridge gourd gravy is ready to relish with jowar roti, rice !

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