The Udupi Kitchen - Malati Srinivasan PDF

westland ltd
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First published by westland ltd 2015
First ebook edition: 2015
Copyright Malati Srinivasan &
Geetha Rao 2015
Inside photos copyright Sanjay
Ramchandran 2015
All rights reserved
ISBN: 978-93-85152-06-1
Typeset by: PrePSol Enterprises Pvt.
Ltd.
This book is sold subject to the
condition that it shall not by way of trade
or otherwise, be lent, resold, hired out,
circulated, and no reproduction in any
form, in whole or in part (except for
brief quotations in critical articles or
reviews) may be made without written
permission of the publishers.
To the loving memories
of my late aunt,
Padmavati Bai
my late husband, Cdr. B

N Srinivasan
and my children,
Lata Pada, Geetha
Rao, Satish Srinivasan
&
Ramesh Srinivasan
CONTENTS
Authors Note
Introduction
Handy Tips
Masale Pudi (Spice Powders)
Anna (Rice)
Beles (Lentils)
Gojjus (Vegetables in Sweet,
Sour and Spicy Gravies)
Palyas (Dry Vegetables)
Raitas & Yogurt Gravies
Kosambaris & Chutneys
(Salads & Chutneys)
Tiffin (Anytime Snacks)
Thindi (Savoury Snacks)
Desserts Payasas (Puddings)
Halwas
Sihi Thindi (Confections)
Glossary
Authors Note
My children have
been the prime
motivation for this
cookbook. I have
always enjoyed
cooking different
cuisines but they
requested me to
write down our
familys traditional
recipes so that it
could be
documented for
posterity.
MALATI
SRINIVASAN
My children have been the prime
motivation for this cookbook. I have
always enjoyed cooking different
cuisines. But they wanted me to write
down our familys traditional recipes so
that it could be documented for posterity.
The food they referred to, belonged to
the Madhwa Brahmin community of
Karnataka, who traced their origins to
the temple town of Udupi, in coastal
Karnataka. Soon word got around and
my relatives and friends added their
voices to a collective petition;
everyone needed to benefit from this
collection of tried and tested specialties.
I think every cook and certainly every
cookbook writer faces a dilemma:
should family recipes and magic tips
remain a secret, or should they be shared
with the world? I decided to share my
familys traditional knowledge with all
food lovers. As I began working on this
project, I realized how vast and varied
our familys repertoire of Udupi
(Madhwa) cuisine was. I wrote down
175 recipes, but have used about a 100
of them in the book.
Times have changed and many of the
traditional food practices are perhaps
not applicable or relevant. Modern
conveniences have altered food
preparation methods. I have welcomed
them, particularly, where they save time
and alleviate the drudgery of certain
processes. These express methods have
been included in the book for your ease
as well. I have also made some
modifications to the recipes, adding
onions, for instance, in some recipes,
when I found it enhanced the flavour.
Emotionally, my food memories are
inextricably linked to my childhood, and
I have enjoyed describing that by-gone
era in this book. I was born into an
orthodox Madhwa Brahmin joint family
and spent my childhood years in
Bangalore (now Bengaluru). I can still
recall how my aunt, Padmavati Bai
affectionately called Athi by the
children, initiated me into the magic of
cooking. Aunt Athi was a simple
housewife, whose world was her family
and the kitchen. In our home, dawn was
signalled by the sound of tinkling
cowbells; the milkmans arrival with his
milch cow in tow, sometimes
accompanied by a newlybirthed calf.
The tethered cow was milked in front of
our home, straight into the milk vessel. It
was the responsibility of the household
member supervising the milking, to
ensure that no water had been added to
the vessel, a matter that was often a
subject of animated argument. The milk
was boiled on an electric heater in the
dining room, after which coffee was
made. Making the coffee decoction was
a process, where coffee powder was put
into a piece of long cloth, placed on the
mouth of a vessel, over which boiling
water was poured. Over years, happily,
a brass or coffee filter was used, that
made a thicker version of the decoction.
After her bath in the morning, Aunt
Athi wore a fresh sari and blouse that
had been washed and dried on a
horizontal pole hung below the dining
room ceiling, adjoining the kitchen. She
was now, madiritually pure and
eligible to enter the kitchen to cook the
food for the day. South Indian Brahmins
followed a strict regimen of ritual purity
that was particularly rigorous, when it
came to food. The considerations of
food hygiene, contamination and lack of
preservation facilities like refrigeration,
were perhaps some of the major reasons
that influenced these practices. Foods
that were cooked were considered
musure not to be mixed with non-
cooked ones. All cooked food had to be
consumed the same day. Whatever was
left over at the end of the day was
distributed amongst the domestic staff.
There was, therefore, no place for any
stale food in the home. The foods that
were exempt from this restriction were
mailige foods, like milk and milk
productsghee and butter as well as
fresh vegetables, fruits and dry
groceries.
Emotionally, my
food memories are
inextricably linked
to my childhood,
and I have enjoyed
describing that by-
gone era in this
book. I was born
into an orthodox
Madhwa Brahmin
joint family and
spent my childhood
years in Bangalore
(now Bengaluru). I
can still recall how
my aunt, Padmavati
Bai affectionately
called Athi by the
children, initiated
me into the magic
of cooking.
The pride of place in the kitchen was
the hearth that housed the vole, the
wood-fire fuelled stove and agisthge,
the iron charcoal brazier. Before she
started cooking, Athi decorated the
hearth with a rangoli, a rice flour
pattern, a ritual act of paying obeisance
and thanksgiving to the hearth, the nerve
center of a home. She would then coax
the firewood and charcoal stoves into
flames with the help of a little kerosene
oil. The utensil in which the long-
cooking lentils were cooked, were
placed on the firewood stove, whereas
woks and other utensils used for roasting
spices, steaming vegetables and cooking
rice, were placed on the charcoal stove.
The utensils were made of bell metal,
bronze and copper; aluminium vessels
were not used in Brahmin homes. An
important kitchen implement was the
eelgemane, a curved knife-blade,
crowned with a serrated coconut grater,
mounted on a wooden block, with which
vegetables were dexterously peeled,
sliced and cut, and fresh coconut grated.
Ladles, wooden buttermilk churners,
iron pestle and mortars were other
kitchen aides. Spicescoriander seeds,
husked split bengal and black grams,
whole black peppercorns, whole, dried,
red Byadige chillies, (a special
wrinkled variety grown in northern
Karnataka that lends a rich, red colour to
foods), cumin seeds and asafoetida
were stored in wooden and slate jars
and ground into spice pastes with stone
grinders. Spices were always hand-
pounded into powders with iron pestles
and mortars, whereas pickles were
stored in bharinis, muslincovered,
ceramic jars. My uncle did the grocery
shopping, with vegetables bought on a
daily basis and carried home in cloth
bags. In the absence of paper and plastic
bags, dry groceries were wrapped in old
newspapers, sometimes delivered by a
young boy from the market in a wicker
basket.
Menus consisted of rice with saaru, a
spicy peppery soup, hulis and kootus,
lentils cooked with vegetables and laced
with thick tamarind juice and freshly
ground spice pastes or spice powders.
Accompaniments were palyas, steamed
vegetables like, brinjals, pumpkins,
gourds and English vegetables like
potatoes, carrots and French beans.
Onions and garlic were eschewed,
presumably as they were not considered
satvik (pure) foods.
I watched Athi cook, from the dining
room door, careful not to get into the
way, lest her ritual purity got affected. I
watched how she measured the spices
a fistful of coriander seeds, a lemon-
sized ball of tamarind, a tumbler of
lentils, or a pinch of asafoetida, or a
cigarette tin of riceI have a particular
memory of the 777 brand tin. Whilst
there were some measuring tools, these
were the most common measuring
practices. There were no set recipes, but
a system of approximation based on
intuition and experience. Yet there was
consistency on almost all days.
I often wondered
how Aunt Athi
made every dish
taste distinctly
unique, with the
right blend of spices
and herbs, making
the most insipid
vegetables taste
delicious. All food
was home-cooked,
including savoury
and sweet snacks,
made in the
afternoons.
I often wondered how Aunt Athi made
every dish taste distinctly unique, with
the right blend of spices and herbs,
making the most insipid vegetables taste
delicious. All food was home-cooked,
including savoury and sweet snacks,
made in the afternoons. Deep-fried
savoury kodbales and chaklis and sweet
snacks like rave undes, sweet semolina
balls and kobri mithai (coconut milk
fudge) satisfied hungry children as they
came home from school. Hospitable and
generous, I noted Aunt Athis
unflappable calm in rustling up
something, when unexpected guests
arrived. Her selfless nature and
traditions, by which she was bound,
ensured that everyone ate, before she sat
down to eat her meal.
The family ate major meals together,
seated on the floor, in horizontal lines on
manes, low wooden stools, inlaid with
silver flowers, or on reed mats. Men sat
together, followed by children, then
women. Food was served on rimmed,
brass or stainless steel plates, or on
festival days, on banana leaves. Men
performed food rituals, circling their
plates with water, after they applied
their sandal paste caste marks on their
temples. The women of the house served
vegetables, salads, chutneys and rice by
hand and lentils and buttermilk with
ladles. Festival days were gala events
when there were several varieties of
foodvangi bhat (spicy rice with
aubergine), bajjis or fritters and
delicious payasa, sweet milk puddings.
Special sweets were made for specific
festivals: modakas, sweet dumplings for
Ganesh Chathurthi, holige for Ugadi (the
Kannada New Year) and so on.
Aunt Athis food was prepared with
love and devotion, eternal and universal
values that I have inherited and
cherished. Today as I cook in my
daughter, Latas state-of-the-art kitchen
in Toronto, with its island food
preparation area, electric stoves,
microwave ovens, double-door
refrigerators and freezers, I think of my
petite, frail aunt in her windowless,
smoke-filled kitchen, from where she
turned out delicious meals with her
meager resources, and feel truly
humbled.
My culinary journey began with Aunt
Athi, but grew over the years. I was
married at a young age, to B N
Srinivasan, a Naval Officer. On our
annual visits to my parents-in-law, who
lived in Tamil Nadu, I learnt their
traditional family recipes. One of them,
which was a hot favourite with the
children, was borechittu, sweet and
sour ripe berries, pounded lightly with
the fruits stones, mixed with ground
green chillies, jaggery and asafoetida,
shaped into small patties and dried in the
sun. A large storeroom, ugrana, next to
the kitchen, stored sacks of paddy, rice,
tamarind, dried chillies and heaps of
newlymoulded jaggery, from which my
mother-in-law doled out the days
provisions to the cook. A new
experience was tasting the deliciously
fresh, thick yogurt, set in earthen pots,
vended at our door step daily, by women
in sing-song voices.
My culinary journey
began with Aunt
Athi, but grew over
the years. I was
married at a young
age, to B N
Srinivasan, a Naval
Officer. On our
annual visits to my
parents-in-law, who
lived in Tamil
Nadu, I learnt their
traditional family
recipes.
At the naval bases, where my husband
was posted, I had an opportunity to
experience other cuisines, including
European. While Interacting with the
wives of British officers, I realized that
there is indeed, something called a
recipe, a format that detailed all
ingredients, quantities and methods,
systematically. This was the beginning of
jotting down my favourite recipes, both
Indian and Western. I learnt many
recipes from the skilled navy chefsfor
example mocha cream pudding, caramel
custard, chocolate chiffon pies, and jam
tarts. Many ingredients were not
available then and we used substitutes,
like white unsalted butter instead of
fresh cream. My children never fail to
tell the story of how a batch of
brownies, with crmede-menthe icing
that I had made for a tea party, was
cooling on the dining table when, to our
horror, it was gobbled up by our dog, an
Alsatian named Ceaser.
Over the years, my frequent travels to
Canada and other parts of the world
provided me with many more wonderful
opportunities to explore new tastes and
flavours. I watched cooking channels
with great interest and attempted to
recreate the culinary creations of the
featured chefs. A highlight was the
invitation to be featured on Loving
Spoonfuls, a Canadian cooking show,
which featured the favourite recipes of
grandmothers from various parts of the
world. A charming and witty host filmed
me making chakli and masal dose
(popularly known as masala dosa).
Wherever I went, strangers would come
up to me to confirm whether I was,
indeed, the Dosa Lady!
Writing this cookbook has been a
deeply satisfying and interesting journey.
At the age of eighty-three, I feel
immensely rewarded, that I have been
able to document my traditional recipes,
which my family and food lovers can
enjoy. I hope my efforts to contemporize
a traditional cuisine can help recreate
some traditional magic. I often think of
my grandchildren and other young men
and women, who have to constantly
juggle their responsibilities of work and
home. My advice to them is to try and
cook, as often as possible and to think of
cooking, not as a chore, but a joyous,
pleasurable activity.
GEETHA RAO
When I was growing up, our home was
noted for its good food; the chef of our
kitchen was my mother, Malati
Srinivasan. But like many of us, I did not
really appreciate her cooking enough,
until circumstances brought me into the
kitchen. At the time of my marriage, I
didnt even know the difference between
tur and chana dal. A full-time career,
children and a busy social life, which
included entertaining at home, was a
huge challenge and I became the mistress
of delegation. Mummys recipes, often
extracted in hurried, desperate phone
calls to her, were jotted down on scraps
of paper, and handed over to Gopal, our
cook, who executed them to perfection. I
regularly borrowed from my mothers
extensive repertoire, but I never really
cooked myself, except for large parties.
Therefore, I did not develop the skills so
often associated with Indian women,
among them, my sisters-in-law. They
glide into their kitchen, the first thing in
the morning and effortlessly and
efficiently turned out delicious meals,
whipping up something quickly, when
unexpected guests arrived.
The moment of truth came, when I was
posted abroad for short spells and was
forced to cook. I missed home-food
terribly, especially my comfort foods
saaru anna and beans palya. But I did not
have a proper home food recipe book.
Mostly, I got by. But with time, I took
advantage of my foreign postings, learnt
and experimented with cooking all kinds
of cuisines. And so began my culinary
journey.
When my mother decided to write her
book on Madhwa cuisine, I embraced
the idea. One day in Bengaluru, my
husband and I paid a visit to the ailing
Dr K. T. Achaya, a distant relative,
affectionately known as Thammu. A
noted food-scientist and food-historian,
Dr Achaya was the author of several
classic books on indian food: Indian
FoodA Historical Companion and A
Historical Dictionary of Indian Food.
My last memory of Thammu was of him,
frail and infirm, sitting in his easy chair,
handwriting the index for his last book:
The Illustrated Foods of India, A-Z.
Amongst other things, we got talking
about Indian food and I told him about
my mothers project. He strongly urged
me to help her and emphasized the
importance of writing down traditional
family recipes, which otherwise, would
be lost for posterity. Such cookbooks
serve as documentation of indigenous
food and histories of local cuisine, he
said. Only later, did I fully realize the
value of his words and his outstanding
contribution to Indian food.
Inspired, I gallantly offered to help my
mother. I had no idea of the enormity and
complexity of the job at hand. Firstly, the
two of us lived in opposite parts of the
globe; I lived in Bengaluru and my
mother, in Canada. Mummy, gracefully
over eighty years of age, had diligently
handwritten 175 recipes, completely
from memory. I had the unenviable task
of informing her, that we could only use
a 100 in the book! Choosing the ones to
retain and giving up on the rest was
challenging, to put it mildly. I realized
how families and friends play a big role
in cookbooks such as ours; my sister,
Lata and my brothers, Satish and Ramesh
were keen that, recipes, that were part of
our childhood food memories should be
included. Every such recipe had a long
story! My husband Surendra, approved
of everything that resembled his
mothers cooking (excellent as it was).
By just looking at the face of our
foodie-cum-good cook son
Vijayendra, we knew whether a
particular recipe had passed the test or
not. Our daughter-inlaw Monicas
frequent interjections were: Is this in
the book? Our second son, Rajiv Rao
just wanted his favourites of Ajjis
cooking included. Our daughterin
law, Sonya Fatah was the outside eye
who looked at everything critically and
dispassionately and provided invaluable
editing inputs. Our friends, Chandra and
Paddu (the late K S Padmanabhan) gave
me some valuable insights and
suggestions. Sudha Sadhanand of
Westland held our hand right through, in
what was for usnew and unchartered
territory.
The moment of
truth came, when I
was posted abroad
for short spells and
was forced to cook.
I missed home-food
terribly, especially
my comfort foods
saaru anna and
beans palya. But I
did not have a
proper home-food
recipe book.
Writing a cookbook for both Indian and
nonIndian readers required that a
comprehensive multi-lingual glossary be
compiled. It also meant using
internationally accepted terminology:
henchu or tava became griddle, bandle
or kadhai became wok, tappele or
bartan became saucepan. There were
however no internationally understood
words for certain kitchen tools like
eelgemane and ogarane chamcha.
Substitute words like curved knife-blade
and tempering-ladle had to be coined.
How do you coin a pair of words that
described a chakli press? We often
felt lost in translation!
Some processes were particularly
difficult to describe. How do you
describe thick tamarind juice to a reader,
particularly non-Indian, without
explaining the entire production? (First
soak one tablespoon of lightly pressed,
dried tamarind in one cup of warm water
for ten minutes. Then, using your fingers
squeeze out the thick juice from the
pulp.) How do you succinctly describe
the process of making chaklis? (First
place some dough in the bottom half of
the press, and place the other part of the
press over it. Then, squeeze the dough
into spirals through perforated discs into
the hot oil!)
My husband
Surendra, approved
of everything that
resembled his
mothers cooking
(excellent as it
was). By just
looking at the face
of our foodie-cum-
good cook son
Vijayendra, we
knew whether a
particular recipe
had passed the test
or not. Our
daughter-inlaw
Monicas frequent
interjections were:
Is this in the book?
I was told that the timing of a recipe is

critical. Kitchen testing meant that we
had to calculate and write down the
soaking time, preparation time and
cooking time for each recipe, including
the exact timing of each unit of the
recipe: roast Bengal gram for 10 minutes
and black gram for 6 minutes. Then came
the number of people it served: serves
68; the quantity: makes 25 rave undes
or sweet semolina balls; or 300 grams
or 3 cups of sarina pudi or rasam
powder. Rusted timers, clocks, mobile
phones (timers) and weighing machines
were brought out of hibernation. At one
point, Mummy was ready to throw in the
towel. She complained to my sister that I
was being unnecessarily fussy.
The photo shoot was an experience
36 dishes (eight per day) were cooked
and photographed in four days. It was
like going to battle! Planning the exact
sequence of dishes to be cooked and
photographed each day, checklists and
schedules for shopping for groceries,
dry and fresh, arranging appropriate
utensils and background props for the
photo shoot and so on. Food
photographer Sanjay Ramchandran was
a dream to work with, blending his
creativity and enthusiasm with his
expertise in his craft.
Barring some minor disagreements, my
mother and I have had a truly wonderful
time working together on this book. In
other facets of life, she has been my
mother as well as my friend, philosopher
and guide. But at this stage of our lives,
we developed a new bond. This was the
first time I had a working relationship
with her. As collaborators, we were
totally professional and held daily
meetings that included agendas, minutes
and action points with timelines. But the
unrecorded moments have been the most
precious. Over flames and chopping
boards, weve been able to spend real
time together, discussing the serious and
the banal over laughter and tears. It has
been our Kitchen Confidential, a deeply
enriching and rewarding experience that
is about food and so much more.
Over flames and

chopping boards,
weve been able to
spend real time
together, discussing
the serious and the
banal over laughter
and tears. It has
been our Kitchen
Confidential, a
deeply enriching
and rewarding
experience that is
about food and so
much more.
Introduction
UDUPI CUISINE
Udupi is a coastal town in the state of
Karnataka, in south-western India, which
is home to the famous Krishna temple,
founded by the saint-philosopher
Madhwacharya in the thirteenth century.
According to a popular myth,
Madhwacharya obtained the idol of
Krishna, by rescuing a ship in distress,
which was being buffeted by strong
winds, near the coast of Udupi. He
calmed the tempest by waving his
angavastra, or shoulder cloth, and
signalled the ship to shore. Convinced
that it was through the grace of
Madhawacharya that the ship was saved,
the ships captain offered him several
gifts. Madhwacharya chose the gopi-
chandana, or clay lump, which was
used for the ships ballast. On washing
the clay, he uncovered a beautiful black
stone idol of Bala Krishna, the child-god
form of the beloved Krishna, which he
personally carried to Udupi, where he
began to worship it. The image of
Krishna, holding a butter churner in one
hand and a rope that twirls the churner in
the other, is still worshipped today, in
the main temple of Udupi.
Kanaka Dasa (1), an ardent devotee of
Krishna, belonging to the Kuruba-
shepherd community, was denied entry
into the temple. He often stood outside
the western wall of the temple, where
the idol of Krishna had his back and
sang his songs of devotion to Krishna
and his deep sorrow at not being able to
have his darshana, viewing. According
to legend, the Krishna idol turned 180
degrees towards the western wall,
which had collapsed, to reveal, a full
darshana, or viewing, of Himself to His
devotee. The slit in the wall was
expanded to a window, and is alluded to
as Kanakana Kindi, or Kanaka Dasa's
window.
Madhwacharya is the founder of
dvaita, or dual philosophy, and is one of
Indias foremost commentators on
philosophic works, like the Upanishads.
Under his leadership, in the thirteenth
century, Udupi acquired nationwide
fame, as a seat of Vedantic learning, as
well as the fountainhead of a new
devotional movement, which eventually
spread all over the country. In a unique
succession plan, Madhwacharya left his
legacy to eight ashtamathas, or
monasteries. In the fifteenth century,
Vadiraja Swamy, pontiff of the Sode
Matha introduced an unusual governance
modelthe paryaya system, by which
each monastery got a fixed period of two
years to conduct the temple rituals and
administer it.
In Karnataka, Brahmins belong to three
major groups, followers of saint-
philosophers: Smarthas (Shaivaites), the
followers of Adi Shankaracharya;
Madhwas (or Vaishnavites) who are the
followers of Madhwacharya; and Sri-
Vaishnavas (Iyengars), who are the
followers of Ramanujacharya.
The followers of Madhwacharya are
Madhwa Brahmins, a community of
Kannada-speaking Brahmins settled in
Karnataka, Tamil Nadu, Kerala, Andhra
Pradesh and southern Maharashtra.
Madhwa Brahmins who are from
Shivalli, a village near Udupi and speak
a dialect, that is a highly Sanskritized
version of the Tulu language, are a major
sub-sect. They were originally
responsible for preparing the food at the
Krishna temple on a daily basis. The
other major sub-sects of Madhwa
Brahmins are Badaganadu,
Arvatvakkalu, Arvelu and Deshasta
Brahmins. By and large, they speak the
Kannada language, with regional
variations. (Deshastas speak a dialect of
Marathi and those in Andhra, Telugu.)
Food is religion in Udupi. Fourteen
varieties of food are cooked daily and
offered to the deity at different times of
the day. The food offered to God is
naivediya, and the food eaten by human
beings is prasada, food that is blessed.
It is believed that when the west wall
of the Udupi temple collapsed, to allow
Kanaka Dasa to have Krishnas
darshana, cooked rice streamed from
the kitchen located near the wall.
Krishna in Udupi is therefore called,
Anna Brahma, the deity of food and
nourishment. At the Krishna temple,
thousands of pilgrims are fed two meals
daily, free of charge and irrespective of
caste. These meals are considered as
prasada, food that is blessed by
Krishna. In the scale of acts of charities,
annadaana, food given in charity, is
considered to be the most important. It is
the only charity which feeds mans body
and soul, and one where the recipient
has to place a limit.
Udupi is located in the narrow, fertile
coastal plains that lies between the
Arabian Sea and the mountain range of
the Western Ghats. In mythology, it is
known as the Parashurama Kshetra, the
land of Parashurama, the axe-wielding,
sixth avatara or incarnation of Vishnu.
The area experiences heavy rainfall
during the monsoon, in the four months
(Chaturmasa) between July and
October, and places constraints in the
availability of foods like greens and
other foodstuff. This has contributed to
some innovative food varieties and
practices, including food taboos.
Udupi cuisine is one of the major
vegetarian cuisines of Karnataka. At its
core is the use of indigenous vegetables
and fruits, cereals and pulses special to
the Parashurama Kshetra and traditional
Brahmins ate only what was grown in
this land and satvik or pure food
vegetarian fare, without onions and
garlicwas prescribed. Vegetables like
yam, elephant foot yam, colocasia and
sweet potato; gourdsash gourd, snake
gourd, bottle gourd and bitter gourd;
pumpkinssweet red pumpkin and
cucumbers; different parts of the banana
plantcooking bananas, banana flowers
and even the tender, inner banana stem,
were used. Fruitsripe bananas, mango
and jackfruit were plentiful. Udupis
presence on the coast meant an
abundance of coconuts, which were
predominantly used in the cuisine.
Desserts often combined coconut milk
and jaggery. In time, English
vegetables such as potatoes, tomatoes
and carrots began to be used and were
integrated into the cuisine. Names of the
dishes in a menu as well as regional
specialties differed according to the
geographical location of the Madhwa
Brahmin communitieswhether they
lived in Udupi, Bengaluru, Tamil Nadu,
Andhra Pradesh or Maharashtra.
Udupi/ Madhwa cuisine combines
wholesome, nutritious fooda balanced
combination of cereals, pulses,
vegetables and spices. All six tastes are
represented in a major meal: sweet, salt,
sour, pungent, bitter and astringent. Items
such as the signature dish, bisi bele
hulianna, idlis and doses use cereals and
pulses together to provide protein
complementation in this vegetarian diet.
Seasoned lentil salads (kosambaries),
spiced rice dish (annas), stir-fried
vegetable side-dishes (palyas), spiced
lentils with vegetables (kootus), sweet
and sour tamarind gravies (gojjus), that
serve as palate cleansers between
courses, relishes, chutneys, deep-fried
crispies (sandige) and sweet puddings
(payasa), make up a typical menu.
In Udupi, meals are served on banana
leaves in a particular order. Many
recipes and foods have proven health
benefits. For example dishes made from
the inner banana stem prevent kidney
stones, pepper rasam helps with the
lactation of new mothers, jackfruit seeds
have high protein content and so on.
The Shivalli Brahmins were skilled
cooks, having learnt their craft in the
Udupi temple. In the 1900s, they began
to look beyond the ken of their village
and temple. Some of them tried their
fortunes in Udupi itself while others in
cities like Bengaluru, Mumbai and
Chennai. Pioneers like Krishna Rao of
the Woodlands Group and Parampalli
Yajnanarayana Maiya of the
Dasaprakash group started chains of
Udupi restaurants and hotels in many
parts of the country and the world,
combining their culinary skills with an
excellent business model, based on fast
service and quick turnover of diners.
The origin of the masal dose (2), one of
the most popular tiffin/snacks, is
attributed to Udupi, from where it was
exported to many parts of the world.
Masal dose is a pancake, made from
fermented rice and lentil batter, roasted
on a hot griddle, lined with chutney and
stuffed with a spicy potato filling.
Before it was invented, plain dose was
served with potato palya, without
onions, in a separate cup. With changing
food tastes, the Udupi chefs began to
saut the mashed potatoes with onions
and spices. As onions were considered
taboo food for orthodox Brahmins, It is
said that the doses were stuffed with the
onion-laced palya, instead of being
served in a separate cup, so that the
onions could be hidden!
The story of Udupi cuisine is the story
of how a temple-based, Brahmanical
culinary tradition got modernized and
gradually became a global phenomenon.
Today Udupi is a global brand and
Udupi restaurants dot many parts of the
world, serving inexpensive and
wholesome vegetarian fare.
(1)
Kanaka Dasas devotional songs form
an important part of the Dasa Sahitya, or
bhakti literature of Karnataka.
(2)
Masal dose is now global food. It was
listed as number 49 on the World's 50
Most Delicious Foods compiled by
CNN in 2011. It also hit the headlines by
making it to the list of 10 foods to try
before you die, published in the
Huffington Post, USA in 2012.
Handy Tips
COOKING
To get best results, always use fresh
ingredients, be it vegetables or other
groceries.
Before you begin to cook, assemble all
the ingredients to ensure that you have
not run out of a particular ingredient.
Although short cuts and substitutions
are resorted to, a recipe is not the same
without all the right ingredients.
Always keep a kettle of warm water
handy, to add, if necessary, when a dish
is being cooked; adding cold water
dilutes the taste.
If too much salt has inadvertently been
added to a dish, add lemon juice, a
little sugar or jaggery and chilli
powder to counter it.
Unsalted butter ( equal amount as oil in
a recipe) makes the savoury snacks
crisper.
When making spice powders, use a
mix of two types of whole, dried, red
chillies. Three-quarters of Byadige
chillies (grown in northern Karnataka)
for colour and one-quarter hot chillies
for spiciness. To measure dried red
chillies, break into pieces (using a pair
of scissors helps) and measure in cups.
To get maximum juice from a lemon,
microwave it for 15-20 seconds, cut
into two and squeeze out the juice.
To extract thick tamarind juice, soak
dried tamarind in warm water for
about 10 minutes. Squeeze the juice
from the pulp with your fingers. The
ready-made tamarind pastes are not
recommended as they blacken the dish
and spoil the flavour.
Fresh curry leaves (kari patta) may not
be available at all times. A substitute is
dried curry leaves. Remove leaves
from 2 large bunches of curry leaves
and wipe with a dry cloth. Spread
leaves on a corning ware plate and rub
2 tsp of ghee into the leaves.
Microwave for 2 minutes. The leaves
will be green and dry. Divide into
small portions, pack into zip lock bags
and refrigerate. When added to a dish,
the curry leaves will be fresh and
flavourful.
To make fresh ghee at home, melt 500
gms of unsalted butter in a heavy pan
on low heat. Keep stirring and once the
liquid begins to get a light golden
colour, increase the heat and cook till it
is dark golden and clear. Strain and
cool. The consistency should be
granular. Store in a jar.
To make yogurt at home, boil milk for
about 10 minutes and cool till
lukewarm. Add 1 tsp of slightly sour
yogurt to the milk, beating well with a
hand mixer. Pour the mixture into the
serving container and cover. Leave
overnight in a warm place to set.
Refrigerate.
REFRIGERATION
Before you store fresh coriander
leaves in a refrigerator, chop the roots,
wrap in paper towels and store in a
plastic container with a tight-fitting lid.
Do not wash the leaves. The leaves
will remain fresh for more than a
week.
Store vegetables separately in net bags
in refrigerator bins. The vegetables can
breathe better and remain fresher.
Food stored in the refrigerator should
be covered with tight-fitting lids to
prevent odours from mixing.
FREEZING
Spice powders are usually made in
large quantities. Divide into smaller
quantities, store in zip lock bags. Label
with name and date of preparation.
Freeze.
When making large quantities of idli
and dose batters, pour into smaller
containers and freeze. Each container
can be taken out, thawed and used as
required.
Grated fresh coconut freezes well.
Store in small containers or zip lock
bags and freeze. Defreeze in a
microwave oven.
TABLE OF MEASURES
1 cup = 250 ml
1 tbsp = 15 ml / 3 tsp
1 tsp = 5 ml
A pinch = 1/8 tsp
MASALE PUDI
(Spice Powders)
SARINA PUDI (Rasam Powder)
HULI PUDI (Sambar Powder)
VANGI BHAT PUDI (Aubergine Rice
Powder)
GOJJU PUDI (Gojju Powder for Sweet,
Sour and Spicy Gravies)
CHUTNEY PUDI (Spicy Chutney
Powder with Dried Coconut)
MENTHE HITTU (Fenugreek-
Flavoured Roasted Lentil Powder)
TOGARI PUDI (Spicy, Roasted Red
Gram Powder)
SARINA PUDI
(Rasam Powder)
Ingredients
3 cups whole dried red chillies
(Byadige)
3 tsp ghee
tsp asafoetida powder
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp mustard seeds
2 tbsp whole black pepper
cup curry leaves
1 cups coriander seeds
tsp turmeric powder
Makes: 300 gms/ 2 cups of powder
Preparation time: 10 minutes
Cooking time: 15 minutes
Method
Snip the red chillies with a pair of
kitchen scissors into 4 pieces each and
measure.
Heat 1 tsp ghee in a heavy-bottomed
wok or kadhai and add asafoetida
powder. Stir.
Add cumin, fenugreek, mustard seeds
and pepper and roast, till fragrant.
Add curry leaves and roast for a few
seconds.
Add turmeric powder.
Remove.
In the same wok, heat 1 tsp ghee and
roast coriander seeds on low heat for
about 2 minutes, till fragrant. Remove.
Add 1 tsp ghee in the same wok and
roast red chillies for about 3 minutes, till
bright red. Remove.
Combine all ingredients and spread on a
plate to cool. Red chillies will become
crisp. Divide into 2 lots.
Grind each lot into a fine powder.
Mix well and store in airtight containers.
Use as per recipe to make saaru (pp.25-
30).
HULI PUDI
(Sambar Powder)
Ingredients
1 cup grated dried coconut
3 tsp ghee
1 cups coriander seeds
(Byadige), broken into pieces
1 tbsp husked, split Bengal gram
(chana dal)
1 tsp fenugreek seeds
3 x 1 cinnamon sticks
cup curry leaves
tsp turmeric powder
Method
In a heavy-bottomed wok or kadhai,
roast coconut lightly for about 2 minutes.
Remove.
In the same wok, heat 1 tsp ghee and
roast coriander seeds for about 2
minutes, till light golden brown and
fragrant. Remove.
Add 1 tsp ghee to the same wok. Add
red chillies and roast for about 5
minutes, till crisp, bright and red.
Remove.
To the same wok, add 1 tsp ghee and
roast the dal, fenugreek seeds, cinnamon,
curry leaves, turmeric powder and
asafoetida powder for about 2 minutes.
Combine all ingredients, except the
coconut.
Divide into 3 lots and grind into a
coarse powder.
In the final grind of each lot, add coconut
and grind.
Use as per recipe to make irulli nuggekai
huli or spicy red gram with shallots and
drumsticks.
VANGI BHAT
PUDI
(Aubergine Rice
Powder)
Ingredients
(Byadige), broken into pieces
1 cups grated dried coconut
cup husked, split Bengal gram (chana
dal)
cup husked, split black gram (urad
dal)
tbsp oil
1 tsp cloves
cup coriander seeds
Method
measure.
In a wok or kadhai, roast coconut lightly
for about 3 minutes. Remove.
In the same wok, seperately roast chana
dal for about 10 minutes and urad dal for
about 6 minutes.
Cool and grind the dals separately into a
coarse powder.
Heat oil in the same wok and roast
asafoetida powder, cinnamon, cloves,
coriander seeds and red chillies, till
golden brown.
Cool and grind to a fine powder.
Mix in the ground dal. Grind in lots,
adding coconut in the final grind to make
a coarse powder.
Use as per recipe to make vangi bhat or
spicy rice with aubergine (p.15) and
stir-fried vegetables such as badanekai
palya or spicy aubergine (p. 55).
GOJJU PUDI
(Gojju Powder for
Sweet, Sour and
Spicy Gravies)
Ingredients
(Byadige)
2 tsp oil
2 tbsp fenugreek seeds
1 tsp asafoetida powder
Method
measure.
In a wok or kadhai, heat oil. Add red
chillies, fenugreek seeds, asafoetida
powder and
roast on low heat.
Spread on a large plate and cool.
Grind into a fine powder.
Store in airtight containers.
Use as per recipe to make gojju (pp. 41-
50).
CHUTNEY PUDI
(Spicy Chutney
Powder with Dried
Coconut)
Ingredients
cup whole dried red chillies
(Byadige)
cup grated dried coconut
dal)
dal)
tbsp oil
tsp mustard seeds
cup tamarind, pinched into small
pieces
cup curry leaves
tsp turmeric powder
1 tbsp grated jaggery
tsp salt or to taste
Method
measure.
In a wok or kadhai, dry roast coconut
lightly for
about 2 minutes. Remove.
In the same wok, separately dry roast
chana dal for about 8 minutes and urad
dal for about 6 minutes.
Grind to a coarse powder.
Heat oil in the same wok and add
mustard seeds. When they splutter, add
asafoetida powder, chillies, tamarind,
curry leaves and turmeric powder and
roast for about 3 minutes. Grind into a
fine powder.
Add the powdered dals, jaggery, salt and
coconut. Grind to a slightly coarse
powder.
Serve with idlis (p. 87) and dose (p.
90), with a little sesame oil or ghee, as
well as with mosaruanna or yogurt rice
(p. 20).
MENTHE HITTU
(Fenugreek-
Flavoured Roasted
Lentil Powder)
Ingredients
dal)
dal)
cup husked, split red gram (tuvar/
arhar dal)
cup + 1 tbsp husked, split green gram
(moong dal)
tbsp oil
tsp cumin seeds
1 tsp whole black pepper
tbsp coriander seeds
tsp fenugreek seeds
1 tbsp wheat grains
3 whole dried red chillies (Byadige),
broken into pieces
cup curry leaves
tsp turmeric powder
Makes: 250 gms/ 2 cups pf powder
Method
In a wok or kadhai, roast all the dals
separately, till golden brown and
aromatic.
Cool and grind the dals to a coarse
powder.
In the same wok, heat oil. Add
asafoetida powder, cumin seeds, pepper,
coriander seeds, fenugreek seeds, wheat
grains, red chillies and curry leaves and
roast for about 2 minutes.
When cool, add turmeric powder, salt
and dal powder and grind into a fine
powder.
Serve 1 tbsp menthe hittu with hot rice
and a dollop of ghee.
TOGARI PUDI
(Spicy, Roasted Red
Gram Powder)
Ingredients
2 tbsp dried red chillies
1 tsp oil
arhar dal)
tsp mustard seeds
1/8 tsp asafoetida powder
Makes: 100 gms/1 cup of powder
Method
measure.
In a wok or kadhai, heat tsp oil and
add the dal. Roast on low heat, till
golden brown.
Grind to a coarse powder.
In the same wok, heat remaining oil and
add mustard seeds. When they splutter,
add asafoetida powder and red chillies
and roast well. Cool.
Combine all ingredients, add salt and
grind into a coarse powder.
Serve 1 tbsp togari pudi with hot rice
and a dollop of ghee.
ANNA
(Rice)
BISI BELE HULIANNA (Spicy Red
Gram, Rice and Vegetables)
VANGI BHAT (Spicy Rice with
Aubergine)
MAVINKAI CHITRANNA (Raw Mango
Rice with Ground Mustard)
NIMBE HANNU CHITRANNA (Lemon
Rice)
TENGINKAI CHITRANNA (Coconut
Rice)
GOJJU CHITRANNA (Spicy Tamarind
Rice with Peanuts)
MOSARUANNA (Yogurt Rice)
HUGGI (Rice and Green Gram with
Black Pepper and Cumin)
BISI BELE
HULIANNA
(Spicy Red Gram,
Rice and
Vegetables)
Ingredients
cup lightly packed tamarind, pinched
into small pieces
1 tbsp vegetable oil
1 cup husked, split red gram (tuvar/
arhar dal), washed
tsp turmeric powder
1 cup basmati rice, washed
250 gms/ 2 cups sliced French beans
(1 pieces)
200 gms/2 medium carrots, cut into 1
pieces
100 gms/ cup shelled double beans
(optional)
100 gms/ cup shelled green peas
1 tbsp ghee
200 gms/ 2 medium green bell pepper,
cut into 1 pieces
100 gms/ cup shallots (red pearl
onions), peeled or 1 large onion
chopped to 1 pieces
2 tsp salt or to taste
SPICE PASTE
1 tbsp oil
cup coriander seeds
2 tbsp husked, split Bengal gram (chana
dal)
14 whole dried red chillies (Byadige)
TEMPERING
2 tbsp ghee
1/3 cup halved cashew nuts
1 tsp mustard seeds
Note:
Bisi Bele Hulianna tastes better the day
after it is cooked.
Method
In a heavy-bottomed wok or kadhai, heat
oil for spice paste.
Add all spice paste ingredients and roast
on low heat for about 2 minutes, till
golden brown, adding the coconut last.
When cool, grind into a coarse paste,
gradually adding sufficient water. Keep
aside.
Soak tamarind in 1 cups of warm
water for about 5 minutes and squeeze
out the thick juice into a bowl.
In a large, heavy-bottomed pan, boil 12
cups of water.
Add 1 tsp oil, dal and turmeric powder
and simmer for about 5 minutes. When
the dal is three-quarters cooked, add
rice. Keep stirring.
After about 3 minutes, add French beans,
carrots, double beans (optional) and
lastly green peas. Be careful not to
overcook the vegetables.
Heat 1 tbsp ghee in the wok and add bell
peppers. Saut lightly. Remove and keep
aside.
In the same ghee, fry shallots, till light
golden brown and add to the rice.
When the rice is almost cooked, add salt
and tamarind juice and simmer on
medium heat for about 3 minutes.
Add the spice paste and cook for about 5
minutes on low heat, stirring constantly.
If the mixture is too thick, add sufficient
hot water.
Add jaggery and cook for about a
minute.
In a tempering ladle, heat 2 tbsp ghee
and 2 tbsp oil and add cashew nuts. Fry
till light golden brown. Drain and keep
aside.
To the same ladle, add mustard seeds.
When they splutter, add asafoetida
powder and pour it over the rice.
Add fried bell peppers and curry leaves.
Mix well and garnish with cashew nuts.
Serve with happala (papad), and sandige
(crispies).
VANGI BHAT
(Spicy Rice with
Aubergine)
Ingredients
500 gms long, tender, green aubergines
2 tbsp oil
tsp turmeric powder
4 tbsp + 1 tbsp vangi bhat pudi (p. 5)
2 tbsp lemon juice
2 tbsp grated dried coconut
TEMPERING
2 tbsp ghee
cup quartered cashew nuts
tsp mustard seeds
dal)
1 tbsp husked, split black gram (urad
dal)
tsp asafoetida
20 curry leaves
Variation:
Substitute medium-sized green, red and
yellow bell peppers, chopped into 1
pieces and lightly sauted for the
aubergines.
Use fenugreek leaves instead of the
aubergines. Wash and chop 500 gms /4
cups fenugreek leaves with 1 cup shelled
green peas. Cook fenugreek leaves in a
little oil. Add green peas and salt and
cook till dry.
Serves: 6-8
Method
Chop aubergines lengthwise into half
and then into 1 long pieces. Soak in
cold water.
Cook rice in 2 cups of water in a rice
cooker. Ensure it is not mushy. Remove
and spread on a flat plate, till the rice is
cool and the grains are separate.
2 tbsp oil and add aubergines. Saut for
about 2 minutes, till soft, but not mushy.
Add salt, turmeric powder, 4 tbsp vangi
bhat pudi or aubergine rice powder and
lemon juice and mix well. Remove from
heat.
In a tempering ladle, heat 3 tbsp oil and
2 tbsp ghee. Add cashew nuts and fry,
till light golden brown. Drain and keep
aside.
Arrange curry leaves on the rice.
Add mustard seeds to the ladle. When
they splutter, add dals, asafoetida
powder and stir.
Pour it over the rice and mix lightly.
Add coconut, half the cashew nuts and 1
tbsp vangi bhat pudi or aubergine rice
powder and mix.
Garnish with remaining fried cashew
nuts.
Serve hot with a raita (pp. 65-74).
MAVINKAI
CHITRANNA
(Raw Mango Rice
with Ground
Mustard)
Ingredients
1 tbsp oil
SPICE PASTE
500 gms/ 2 medium raw, sour mangoes
(2 cups peeled and grated)
1 cup grated fresh coconut
1 tsp mustard seeds
tsp turmeric powder
TEMPERING
1 tsp mustard seeds
dal)
dal)
cup peanuts
15 curry leaves
Note:
The mango paste can be made ahead and
frozen.
Serves: 6-8
Method
Grind half the mangoes with spice paste
ingredients into a fine paste.
1 tbsp oil and add the ground paste. Fry
for about 2 minutes. Add the remaining
mango. Stir and remove.
Add the cooked paste to the cold rice.
Add salt and mix well.
In the same wok, heat oil for tempering
and add mustard seeds.
When they splutter, add dals and peanuts
and fry.
Add curry leaves and pour it over the
rice. Mix well.
Serve with happala (papad) or sandige
(crispies).
NIMBE HANNU
CHITRANNA
(Lemon Rice)
Ingredients
1 cup long-grained rice, washed
cup peanuts
2 tbsp fresh lemon juice
cup grated fresh coconut
cup fresh coriander leaves, chopped
TEMPERING
1 tsp mustard seeds
dal)
dal)
4 fresh green chillies, slit lengthwise
and finely chopped
1 fresh ginger, minced
10 curry leaves
tsp turmeric powder
Serves: 6-8
Method
In a wok or kadhai, heat oil and fry
peanuts. Drain and keep aside.
To the same wok, add mustard seeds for
tempering. When they splutter, add
remaining tempering ingredients.
Stir and pour it over the rice.
Add salt and mix lightly.
Finally, add lemon juice, coconut,
coriander leaves and fried peanuts. Mix
lightly.
TENGINKAI
CHITRANNA
(Coconut Rice)
Ingredients
4 tbsp ghee
1 cups grated fresh coconut
2 tbsp oil
SPICE POWDER
1 tbsp husked, split, black gram (urad
dal)
TEMPERING
1 tsp mustard seeds
dal)
dal)
2 whole dried red chillies, broken into
small pieces
15 curry leaves
Serves: 6-8
Method
roast the spice powder ingredients, till
light golden colour. Powder coarsely.
In the same wok, heat ghee and add
coconut. Fry for about 2 minutes, till
light golden brown. Remove and keep
aside.
In a large bowl, combine rice, spice
powder, fried coconut and salt. Mix
lightly.
In the same wok, heat oil and add
cashew nuts. Fry, till light golden brown.
Drain and keep aside.
To the same wok, add mustard seeds for
tempering. When they splutter, add
remaining tempering ingredients.
Pour it over the rice and mix well.
Garnish with fried cashew nuts and
serve.
GOJJU
CHITRANNA
(Spicy Tamarind
Rice with Peanuts)
Ingredients
SPICE POWDER
2 tbsp white sesame seeds
1 tbsp tamarind, pinched into small
pieces
1 tsp cumin seeds
1 tsp black pepper, powdered
tsp fenugreek seeds
tsp mustard seeds
2 tbsp sarina pudi or rasam powder (p.
3)
tsp turmeric powder
TEMPERING
cup sesame oil
tsp mustard seeds
dal)
dal)
small pieces
cup peanuts
15 curry leaves
Note:
Store any left over powder for another
time.
Serves: 6-8
Method
roast sesame seeds, coconut and
tamarind separately. Cool.
In the same wok, roast cumin seeds,
pepper, fenugreek seeds and mustard
seeds.
Grind all the roasted spice powder
ingredients along with jaggery,
asafoetida and turmeric powder.
In a large bowl combine rice with salt
and 10 tbsp of the powder.
and add mustard seeds. When they
splutter, add dals, red chillies and
asafoetida powder.
Add peanuts and fry, till golden.
Add curry leaves and remove from heat.
Pour it over the rice and mix lightly.
MOSARUANNA
(Yogurt Rice)
Ingredients
1 cup rice, washed
3 cups fresh, plain yogurt, whisked
smooth
1 cup/250 gms full-cream milk
1 tsp sugar
4 fresh green chillies, coarsely chopped
2 tbsp fresh coriander leaves, chopped
TEMPERING
2 tsp vegetable oil
1 tsp ghee
tsp mustard seeds
dal)
dal)
10 curry leaves
Serves: 6-8
Method
Cook the rice in a pressure cooker with
2 cups of water for 3 minutes on low
heat, after the cooker reaches full
pressure. When cool, mash lightly.
oil and ghee for tempering and add
remaining tempering ingredients. Saut
for a few seconds.
Pour it over the rice and mix well. Cool.
Add yogurt, milk, salt and sugar and mix
well.
Add green chillies, ginger and coriander
leaves. Mix well and chill.
If the rice gets dry, add more yogurt or
milk.
Serve with deep-fried uppachi
mensinkai (green chillies soaked in
buttermilk and sun-dried.)
HUGGI
(Rice and Green
Gram with Black
Pepper and Cumin)
Ingredients
Cumin-Pepper Powder
tbsp cumin seeds
tbsp whole black pepper
RICE
cup husked, split green gram (moong
dal)
1 cup rice, washed
a pinch of turmeric powder
4 tbsp ghee
2 tbsp oil
cup halved cashew nuts
10 curry leaves
2 tbsp grated fresh coconut
Serves: 6-8
Method
Grind cumin seeds and black pepper to a
coarse powder. Keep aside.
In a pressure cooker, roast the dal very
lightly for about 2 minutes. Mix with
rice.
Add 4 cups of water and turmeric
powder and cook for 3 minutes on low
pressure.
ghee and oil. Fry cashew nuts, till light
golden brown and keep aside.
In the same ghee and oil, fry cumin-
pepper powder, asafoetida powder,
ginger, green chillies and curry leaves.
Pour it over the rice and dal.
Add salt and mix well. If the rice is too
dry, add some hot water.
Add coconut and simmer on low heat for
about 2 minutes.
Garnish with fried cashew nuts.
Serve with drakshi gojju or raisins in a
sweet, sour and spicy gravy (p. 50).
BELES
(LENTILS)
SAARU (Spicy Red Gram Soup)
KATTU SAARU (Red Gram Soup with
Pepper and Cumin)
NIMBE HANNU SAARU (Red Gram
Soup with Lemon Juice)
MENASU SAARU (Black Pepper Soup)
GODA SAARU (Spicy Thin Soup)
HOORNA KATTU SAARU (Bengal
Gram and Jaggery Soup)
IRULLI NUGGEKAI HULI (Spicy Red
Gram with Shallots and Drumsticks)
SIHI KUMBLEKAI HULI TOVVE (Red
Gram with Red Pumpkin)
HULIPALYA (Red Gram with Spinach)
KOOTU (Spicy Red Gram with Mixed
Vegetables and Peanuts)
HESARUBELE TOVVE (Green Gram
with Ridge Gourd)
SANDIGE HULI (Red Gram Dumplings
in a Spicy Gravy)
HAALU KOOTU (Vegetables with
Milk)
SAARU
(Spicy Red Gram
Soup)
Ingredients
2 tbsp lightly packed tamarind, pinched
into small pieces
arhar dal), washed
1/8 tsp turmeric powder
tsp oil
2 medium tomatoes, chopped into
cubes
1 tbsp + 1 tsp rasam powder (p. 3)
12 curry leaves
TEMPERING
2 tsp ghee
tsp mustard seeds
GARNISH
Serves: 6-8
Method
Soak tamarind in 1 cup of warm water
for about
5 minutes and squeeze out the thick juice
into a bowl.
In a pressure cooker, cook the dal with
turmeric powder, tsp oil and 3 cups of
water for 10 minutes on low heat, after
the cooker reaches full pressure.
Open the cooker when cool. Add 2 cups
hot water. Churn with an egg beater or
churner into a thin consistency.
In a heavy-bottomed pan, boil tamarind
juice and salt for about 5 minutes, till the
raw taste of tamarind disappears.
Add tomatoes, rasam powder, jaggery,
curry leaves and asafoetida powder and
boil for about 5 minutes.
Add the churned dal and bring to a boil.
Cook for about 3 minutes, till the saaru
froths up. Remove from heat.
In a tempering ladle, heat ghee and add
asafoetida powder and stir.
Pour it over the saaru.
Add coriander leaves.
Serve with hot rice, a dollop of ghee,
and a palya (pp. 53-61).
KATTU SAARU
(Red Gram Soup
with Pepper and
Cumin)
Ingredients
Cumin-Pepper Powder
tbsp cumin seeds
SAARU
arhar dal), washed
tsp ghee
12 curry leaves
1 tbsp lemon juice
TEMPERING
1 tsp ghee
tsp mustard seeds
Serves: 4
Method
. Keep aside.
In a pressure cooker, cook the dal,
tbsp of the cumin-pepper powder,
turmeric powder, tsp ghee, and 2 cups
of water for about 8 minutes on low
pressure.
of hot water. Churn with an egg beater or
Add salt and jaggery and simmer on
tbsp cumin-pepper powder and
Add curry leaves and lemon juice.
Serve with hot rice and a palya (pp. 53-
61).
NIMBE HANNU
SAARU
(Red Gram Soup
with Lemon Juice)
Ingredients
Cumin-Pepper Powder
1 tsp cumin seeds
SAARU
arhar dal), washed
tsp ghee
tsp salt
3 tbsp lemon juice
TEMPERING
1 tsp ghee
tsp mustard seeds
1 fresh ginger, peeled and grated
3 fresh green chillies, slit
small pieces
10 curry leaves
GARNISH
Add lemon juice
Serves: 4
Method
Grind cumin seeds and pepper to a
coarse powder. Keep aside.
turmeric powder, tsp ghee and 1 cup
of water for about 8 minutes on low
pressure.
of hot water. Churn with an egg beater or
Add salt and jaggery and simmer on
medium heat
for about 5 minutes. Add the lemon
juice.
cumin-pepper powder, ginger, green
chillies, asafoetida powder, red chillies
and curry leaves and stir.
Pour it over the saaru. Boil for 2
minutes.
61).
MENASU SAARU
(Black Pepper
Soup)
Ingredients
pieces
A few drops of ghee
1 tbsp whole black pepper
dal)
tbsp cumin seeds
1 tbsp coriander seeds
TEMPERING
1 tsp ghee
tsp mustard seeds
10 curry leaves
Serves: 4
Method
for about 5 minutes and squeeze out the
thick juice into a bowl.
ghee and roast black pepper, dal, cumin
seeds and coriander seeds, till fragrant.
Add coconut and remove from heat.
Grind into a fine paste.
In a heavy-bottomed pan, combine
tamarind juice and salt and boil for
about 3 minutes.
Add the ground paste, jaggery, and 4
cups of water and cook on medium heat
for about 5 minutes.
asafoetida powder and curry leaves and
stir.
61).
GODA SAARU
(Spicy Thin Soup)
Ingredients
Cumin-Pepper Powder
1 tsp cumin seeds
SAARU
pieces
10 curry leaves
TEMPERING
1 tbsp ghee
tsp mustard seeds
small pieces
1 tbsp husked, split red gram (tuvar/
arhar dal)
Note:
Goda Saaru is ideal for cold winter days
and a home remedy for colds. Eaten with
a bowl of hot rice, it is great comfort
food.
Serves: 4
Method
Grind cumin seeds and black pepper to a
coarse powder. Keep aside
In a heavy-bottomed pan, add 4 cups of
water, tamarind, jaggery, turmeric
powder and salt and bring to a boil.
Simmer for about 5 minutes and add
curry leaves and coriander leaves. Stir
and remove from heat.
cumin-pepper powder, red chillies, dal,
coriander seeds, asafoetida powder and
stir.
Pour it over the saaru. Boil for 2
minutes.
Serve as a hot soup or with a bowl of
hot rice.
HOORNA KATTU
SAARU
(Bengal Gram and
Jaggery Soup)
Ingredients
pieces
2 cups cooked Bengal gram (chana
dal) water, drained from hoorna holige
(p. 132)
cup prepared hoorna
3)
15 curry leaves
TEMPERING
1 tbsp ghee
tsp mustard seeds
GARNISH
Serves: 6-8
Method
In a heavy-bottomed pan, add tamarind
juice and dal water and boil for about 2
minutes.
Mix in cooked dal or hoorna, rasam
powder, jaggery and salt and simmer on
Add curry leaves.
Serve as a hot soup or with a bowl of
hot rice.
IRULLI
NUGGEKAI HULI
(Spicy Red Gram
with Shallots and
Drumsticks)
Ingredients
arhar dal), washed
tsp turmeric powder
tsp oil
pieces
4 drumsticks, cut into 1 pieces
1 tbsp ghee
1 cup shallots (red pearl onions), peeled
2 tbsp huli pudi or sambar powder (p.
4)
12 curry leaves
TEMPERING
tsp mustard seeds
VARIATIONS:
French beans, aubergine, kohl rabhi,
radish, okra, potatoes with onions, white
pumpkin with black-eyed beans,
aubergine with black-eyed beans and
mixed vegetables (beans, carrots,
aubergine and green bell pepper) may be
used in place of the drumsticks and red
pearl onions.
TIPS:
When using okra, slice them into 1
pieces and fry in a little oil, till they
brown slightly. Cook with tamarind pulp
and salt. The rest of the procedure is
same as above.
You should be careful not to cook the
aubergine too soft.
When you cook white pumpkin and
black-eyed beans or aubergine and
black-eyed beans, soak the beans in
cup of water for 2 hours and cook it with
red gram (tuvar/ arhar dal). Boil the
pieces of white pumpkin with a little salt
and follow the same procedure as
above.
Serves: 6-8
Method
water for about 3 minutes on low heat,
after the cooker reaches full pressure.
Open the cooker when cool.
Soak tamarind in 2 cups of warm water
In a heavy-bottomed pan, cook the
drumsticks with a pinch of salt and
water to cover for about 2 minutes.
Ensure they do not become mushy.
In a pan, heat ghee and fry the shallots
for about 2 minutes, till light golden
brown and soft. Add to the drumsticks.
Add tamarind juice to the vegetables
with salt and boil for about 3 minutes.
Add cooked dal, sambar powder,
jaggery and curry leaves and simmer on
medium heat for about 5 minutes. If it is
too thick, add some warm water.
In a tempering ladle, heat oil and add
Pour it over the dal.
Serve with hot rice.
SIHI KUMBLEKAI
HULI TOVVE
(Red Gram with
Red Pumpkin)
Ingredients
arhar dal), washed
tsp turmeric powder
tsp oil
pieces
3 cups/ 500 gms peeled and chopped red
pumpkin ( cubes)
2 tbsp huli pudi or sambar powder (p. 4)
10 curry leaves
TEMPERING
1 tbsp oil
tsp mustard seeds
dal)
VARIATIONS:
Use ridge gourd, peeled, halved, seeds
removed and chopped into cubes
instead of red pumpkin.
Note:
The tovve is thicker than a regular huli.
Serves: 6-8
Method
water for about 5 minutes on low heat,
after the cooker reaches full pressure.
In a large pan, boil the pumpkin in
tamarind water and salt for about 2
minutes.
Add the cooked dal, sambar powder,
coconut, jaggery and curry leaves and
bring to a boil. Remove from heat.
dal and asafoetida powder and stir.
Pour it over the dal.
HULIPALYA
(Red Gram With
Spinach)
Ingredients
pieces
400 gms/ 2 cups chopped spinach
cup split red gram (tuvar/arhar dal)
washed
cup whole black Bengal gram (kala
chana); (optional), soaked for 2 hours
before cooking
tsp turmeric powder
1 tbsp huli pudi or sambar powder (p. 4)
12 curry leaves
TEMPERING
1 tbsp ghee
tsp mustard seeds
tsp fenugreek seeds
3 fresh green chillies, slit
Serves: 4-6
Soaking time: 2 hours
Method
Soak tamarind in warm water for about
5 minutes and squeeze out the thick juice
into a bowl.
In a pressure cooker, heat ghee for
tempering and add mustard seeds. When
they splutter, add the remaining
tempering ingredients. Stir.
Add spinach, washed dal, whole black
gram (optional) and turmeric powder
and saut for about 2 minutes.
Pour in 3 cups of water and cook for 10
minutes on low heat, after the cooker
reaches full pressure.
Open the cooker when cool. Churn with
an egg beater or churner, till the dal and
spinach are well blended.
Add tamarind juice and salt and boil for
about 5 minutes.
Add sambar powder, jaggery and curry
leaves and simmer on medium heat for
about 5 minutes.
Add coconut and stir. Remove from heat.
KOOTU
(Spicy Red Gram
with Mixed
Vegetables and
Peanuts)
Ingredients
arhar dal)
tsp turmeric powder
tsp oil
pieces
2 cups trimmed and chopped French
beans (1 pieces)
1 cup peeled and chopped carrots (1
pieces)
2 cups peeled and chopped ash gourd or
chayote squash or chow chow (1
chunks)
1 cup chopped sweet potato, with skin
(1 chunks)
cup shelled green peas
6 jackfruit seeds, peeled (optional)
tsp + 2 tsp salt
12 curry leaves
SPICE PASTE
1 tbsp oil
1 tbsp husked, split Bengal gram
(chana dal)
dal)
TEMPERING
2 tbsp oil
1 tsp mustard seeds
cup peanuts
Serves: 6-8
Method
water for 3 minutes on low heat, after
the cooker reaches full pressure.
Cook vegetables with 1 cup of water and
tsp salt, beginning with French beans
and carrots, adding ash gourd or squash
and sweet potato and lastly green peas
and jackfruit seeds (optional), till they
are crisp and firm.
the oil and roast all ingredients for the
spice paste adding coconut last.
Grind to a coarse paste with a little
water.
Add the cooked vegetables to the boiled
dal with 2 tsp salt, jaggery and tamarind
water and boil for about 3 minutes.
Add the ground spice paste and curry
about 3 minutes.
remaining tempering ingredients and stir.
Pour it over the dal and mix well.
HESARUBELE
TOVVE
(Green Gram with
Ridge Gourd)
Ingredients
1 cup husked, split green gram (moong
dal), washed
tsp oil
1 large ridge gourd
fresh ginger, finely chopped
2 tbsp lemon juice
TEMPERING
1 tbsp oil
tsp mustard seeds
dal)
dal)
small pieces
10 curry leaves
GARNISH
VARIATIONS:
The peel, including ridges of the ridge
gourd can be removed and kept aside to
make a chutney; see Heerekai Chutney
(p. 78). The peeled gourd can be
chopped and used in the tovve. This way
two dishes can be made on the same day
from one vegetable.
Chayote squash or chow chow, peeled
and chopped into cubes may be used
instead of ridge gourd.
Serves: 6-8
Method
In a heavy-bottomed pan, boil the dal
with turmeric powder, oil and 3 cups of
water, till three-quarters cooked.
Scrape the ridges off the gourd and cut
into cubes.
Add to dal along with green chillies,
ginger and salt and cook for about 5
minutes. Ensure the gourd should not
become mushy.
remaining tempering ingredients and stir.
Pour it over the dal and mix well.
Stir in lemon juice and coconut.
SANDIGE HULI
(Red Gram
Dumplings in a
Spicy Gravy)
Ingredients
1 cups husked, split red gram (tuvar/
arhar dal)
5 whole dried red chillies
5 fresh green chillies
fresh ginger
pieces
10 curry leaves
TEMPERING
1 tbsp oil
tsp mustard seeds
tsp turmeric powder
GARNISH
2 tsp finely chopped fresh coriander
leaves
Serves: 6-8
Method
Soak dal for 2 hours and drain
Grind coarsely with red and green
chillies, ginger, coconut and asafoetida
powder. Do not add any water while
grinding. Add salt to the ground paste.
Take out cup of ground paste and
grind it finely, adding 1 cup of water.
Keep aside for the gravy.
Make oval balls from the coarsely
ground paste and steam for about 12
minutes. Cool.
In a heavy-bottomed pan, heat oil for
they splutter, add the finely ground paste
and 1 cups of water.
Add turmeric powder, salt and tamarind
juice and boil for about 3 minutes.
Add jaggery and curry leaves and
simmer on medium heat for about 3
minutes.
Add the steamed balls to the gravy and
simmer for about 3 minutes.
HAALU KOOTU
(Vegetables in
Milk)
Ingredients
1 cups chopped snake gourd
1 tsp grated jaggery
1 cup milk
SPICE PASTE
tbsp oil
dal)
1 tsp cumin seeds
TEMPERING
tbsp oil
tsp mustard seeds
small pinch of turmeric powder
Serves: 4-6
Method
Slit snake gourd into half. Remove seeds
and pith and chop into roundels.
IIn a heavy-bottomed pan, heat oil for
the spice paste and roast the dal, pepper
and cumin seeds, till fragrant.
Add coconut and grind to a fine paste.
they splutter, add remaining tempering
ingredients and stir.
Add snake gourd and salt and simmer on
medium heat, till soft.
Add ground spice paste and jaggery and
cook for about a minute.
When cool, add milk and mix well.
GOJJUS
(Vegetables in
Sweet, Sour and
Spicy Gravies)
HAAGALAKAI GOJJU (Bitter Gourd in
a Sweet, Sour and Spicy Gravy)
ANANAS GOJJU (Pineapple in a
Sweet, Sour and Spicy Gravy)
RASAVANGI (Aubergine in a Sweet,
Sour and Spicy Gravy)
SIHI KUMBLEKAI SASIVE GOJJU
(Red Pumpkin with Ground Mustard
Seeds in a Sweet, Sour and Spicy
Gravy)
BENDEKAI GOJJU (Okra in a Sweet,
KITLE HANNU SIPPE GOJJU (Orange
Peels in a Sweet, Sour and Spicy Gravy)
SUTTID BADANEKAI GOJJU
(Roasted Aubergine in a Sweet, Sour
and Spicy Gravy)
HASI NIMBE HANNU GOJJU (Lemon
in a Sweet, Sour and Spicy Gravy)
MENTHE HITTU SOUTHEKAI GOJJU
(Cucumber with Roasted Lentil Powder
in a Sweet, Sour and Spicy Gravy)
DRAKSHI GOJJU(Raisins in a Sweet,
HAAGALAKAI
GOJJU
(Bitter Gourd in a
Sweet, Sour and
Spicy Gravy)
Ingredients
500 gms bitter gourd
tsp + 1 tsp salt or to taste
tsp turmeric powder
pieces
12 curry leaves
SPICE PASTE
1 tsp oil
dal)
dal)
TEMPERING
cup oil
tsp mustard seeds
Serves: 6-8
Method
Scrape the ridges off the gourds and slit
them into halves. Remove seeds and
slice into thick roundels. Rub them
with tsp salt and turmeric powder and
keep aside for about 30 minutes. (This
removes the bitterness of the gourds.)
Wash well and squeeze dry.
Cook in a microwave oven for 4
minutes. This dries the gourds quickly.
1 tsp oil for the spice paste.
Add asafoetida powder. Stir and add
dals, fenugreek seeds, sesame seeds and
red chillies. Roast for about 3 minutes.
Add coconut and roast for about 2
minutes, till aromatic.
Cool and grind to a coarse paste, adding
about cup of water.
splutter, add asafoetida powder and
gourds and fry well for about 5 minutes,
till golden brown.
Add tamarind juice and 1 tsp salt and
boil for about 3 minutes.
Stir in the ground paste and cook for
about 5 minutes, adding sufficient hot
water if too thick.
Mix in jaggery and pinched curry leaves
and simmer on medium heat for about 3
minutes. Remove.
Serve with hot rice or chapattis.
ANANAS GOJJU
(Pineapple in a
Sweet, Sour and
Spicy Gravy)
Ingredients
1 large ripe pineapple (3 cups cubed)
into small pieces
tsp turmeric powder
10 curry leaves
SPICE PASTE
tbsp oil
dal)
dal)
TEMPERING
cup oil
tsp mustard seeds
Note:
Canned pineapple is a good substitute if
fresh, ripe pineapple is not available.
Serves: 6-8
Method
Peel pineapple and cut into thick
slices. Cut the slices into 1 bits. Keep
aside
oil for the spice paste. Roast all the
spice paste ingredients, adding coconut
last.
a little water.
splutter, add asafoetida powder and
pineapple. Cook for about 2 minutes on
low heat, till soft.
Add tamarind juice, salt and turmeric
powder and boil for about 3 minutes.
Stir in the spice paste and simmer on
Add jaggery and curry leaves and cook
for about 3 minutes. If the gravy gets too
thick, add a little hot water.
RASAVANGI
(Aubergine in a
Sweet, Sour and
Spicy Gravy)
Ingredients
500 gms long, green aubergines
pieces
tsp turmeric powder
12 curry leaves
SPICE PASTE
1 tbsp oil
dal)
dal)
tsp fenugreek seeds
1 cinnamon stick
TEMPERING
cup oil
tsp mustard seeds
Serves: 6-8
Method
Cut aubergines into 1 fingers and
keep soaked in water.
oil for the spice paste. Roast all the
spice paste ingredients, adding coconut
last.
a little water.
splutter, add asafoetida powder, drained
aubergines and turmeric powder. Fry
lightly, till cooked but not mushy.
Add tamarind juice and salt and boil for
about 2 minutes,
Stir in the spice paste and sufficient
warm water and simmer on medium heat
Add jaggery and curry leaves and cook
for about 2 minutes longer.
SIHI KUMBLEKAI
SASIVE GOJJU
(Red Pumpkin with
Ground Mustard
Seeds in a Sweet,
Sour and Spicy
Gravy)
Ingredients
500 gms red pumpkin
1 tbsp lightly packed tamarind,
pinched into small pieces
tsp turmeric powder
12 curry leaves
SPICE PASTE
1 tsp mustard seeds
tsp rice
TEMPERING
1 tbsp oil
tsp mustard seeds
Variation:
Use chayote squash or chow chow in
place of red pumpkin.
Serves: 6-8
Method
Peel pumpkin and chop into pieces.
Grind all spice paste ingredients
together into a coarse paste, gradually
adding about cup of water.
they splutter, add asafoetida powder and
pumpkin.
Stir in salt, sprinkle a little water and
cook covered on low heat for about 10
minutes, till soft.
Add tamarind juice, turmeric powder
and the spice paste and boil for about 3
minutes.
Stir in jaggery and curry leaves and
minutes, adding a little hot water, if too
thick. Remove.
BENDEKAI
GOJJU
(Okra in a Sweet,
Sour and Spicy
Gravy)
Ingredients
250 gms okra
pieces
1 tbsp oil
tsp mustard seeds
tsp turmeric powder
tbsp gojju pudi or gojju powder (p. 6)
10 curry leaves
Variation:
Use 2 medium-sized green bell peppers,
chopped into pieces instead of okra.
Serves: 4
Method
Top and tail okra and cut into pieces.
In a wok or kadhai, heat oil and add
asafoetida powder and okra. Fry on low
heat, till lightly browned.
juice and boil for about 3 minutes, till
the okra are slightly soft.
Add gojju powder, jaggery and curry
about 3 minutes. Remove.
KITLE HANNU
SIPPE GOJJU
(Orange Peels in a
Sweet, Sour and
Spicy Gravy)
Ingredients
6 loose-jacketed oranges
into small pieces
cup oil
1 tsp mustard seeds
tsp turmeric powder
2 tbsp gojju pudi or gojju powder (p. 6)
12 curry leaves
Note:
This gojju can be refrigerated for upto 2
weeks.
Serves: 6-8
Method
Wash oranges and peel them. Scrape off
and discard the white pith from the
peels. Cut the peels into pieces.
In a heavy-bottomed pan, heat oil and
add asafoetida powder and orange peels
and fry for about 2 minutes, till soft.
juice and boil for about 3 minutes.
Add gojju powder, jaggery and curry
another 3 minutes. Remove.
SUTTID
BADANEKAI
GOJJU
(Roasted Aubergine
in a Sweet, Sour
and Spicy Gravy)
Ingredients
1 large purple aubergine
pieces
TEMPERING
1 tsp ghee
tsp mustard seeds
small pieces
10 curry leaves
Serves: 4-6
Method
Roast the aubergine on an open flame,
turning it around periodically, till soft.
Cool and peel.
Skin the aubergine and mash it into a
pulp in a bowl.
In a bowl, combine tamarind juice, salt,
turmeric powder and jaggery. Mix into
the aubergine flesh.
asafoetida powder, red chillies and
curry leaves. Stir.
Pour over the aubergine flesh. Mix well
with fingers.
Serve cold as a side dish or in small
quantities, as a relish.
HASI NIMBE
HANNU GOJJU
(Lemon in a Sweet,
Sour and Spicy
Gravy)
Ingredients
2 large lemons
pieces
1 tbsp gojju pudi or gojju powder (p. 6)
TEMPERING
1 tsp ghee
tsp mustard seeds
Serves: 6-8
Method
Cut lemons into quarters and each
quarter into
halves. Remove seeds.
In a bowl, combine tamarind juice, gojju
powder, jaggery, turmeric powder and
salt.
In a tempering ladle, heat the ghee and
add asafoetida powder and stir.
Pour it over the mixture in the bowl.
Add the lemons pieces and squeeze
lightly with your fingers, till you get the
fragrance.
MENTHE HITTU
SOUTHEKAI
GOJJU
(Cucumber with
Roasted Lentil
Powder in a Sweet,
Sour and Spicy
Gravy)
Ingredients
1 small tender cucumber
1 tbsp lightly packed tamarind, pinched
into small pieces
cup menthe hittu or fenugreek-
flavoured roasted lentil powder (p. 8)
TEMPERING
1 tsp ghee
tsp mustard seeds
small pieces
Serves: 4-6
Method
Peel cucumber and mince it.
Soak tamarind in cup of warm water
In a bowl, combine cucumber, tamarind
juice, menthe hittu, jaggery and salt.
asafoetida powder, red chillies and stir.
Pour it over the cucumber and mix well.
DRAKSHI GOJJU
(Raisins in a Sweet,
Sour and Spicy
Gravy)
Ingredients
pieces
cup seedless raisins
1 tbsp gojju pudi or gojju powder (p.
6)
TEMPERING
1 tbsp ghee
tsp mustard seeds
Serves: 4-6
Method
Soak tamarind in cup of warm water
In a heavy-bottomed pan, heat ghee for
raisins and fry for about 2 minutes.
Add tamarind juice, turmeric powder
and salt and boil for about 2 minutes.
Stir in gojju powder and jaggery and
minutes. Remove.
Serve as an accompaniment with huggi
or rice and green gram with black
pepper and cumin (p. 21).
PALYAS
(DRY
VEGETABLES)
HURALIKAI PALYA (Steamed French
Beans)
MENTHE SOPPU PALYA (Fenugreek
Leaves with Red Gram)
BADANEKAI PALYA (Spicy
Aubergine)
KOSU PALYA (Steamed Cabbage)
BALEKAI PALYA (Stir-fried Cooking
Banana)
SOORANA GEDDE PALYA (Spicy
Elephant Foot Yam)
ALU GEDDE PALYA (Potato Crumble)
DINDU HESARUBELE PALYA (Tender
Banana Stem with Green Gram)
MATWADE PALYA (Spicy Fenugreek
Leaf and Lentil Crumble)
AVAREKALU USLI (Steamed Field
Beans)
HURALIKAI
PALYA
(Steamed French
Beans)
Ingredients
500 gms French beans
TEMPERING
1 tbsp oil
tsp mustard seeds
dal)
dal)
small pieces
Variation:
Use flat beans, cluster beans, sweet
pumpkin, chayote squash or chow chow
or snake gourd instead of French beans.
Serves: 4-6
Method
Top and tail French beans and cut into
pieces.
In a wok or kadhai, heat oil for
they splutter, add dals, asafoetida
powder, red chillies and stir.
Add beans, jaggery and salt.
Sprinkle a little water and cook on
medium heat, till tender, but crisp.
Add coconut and mix.
Serve as a side dish.
MENTHE SOPPU
PALYA
(Fenugreek Leaves
with Red Gram)
Ingredients
500 gms fenugreek leaves
cup red gram (tuvar/ arhar dal),
cooked dry and drained
TEMPERING
1 tbsp oil
tsp mustard seeds
dal)
dal)
small pieces
Serves: 4-6
Method
Wash the fenugreek leaves and chop
finely. Keep aside.
they splutter, add dals, red chillies and
asafoetida powder.
Add fenugreek leaves and salt. Keep
covered and cook on low heat for about
3 minutes, till leaves soften.
Stir in cooked dal and jaggery and
simmer on low heat for about 2 minutes,
till dry.
Add coconut and mix lightly.
BADANEKAI
PALYA
(Spicy Aubergine)
Ingredients
4 cups chopped long, green aubergines
(1 pieces)
tsp turmeric powder
2 tbsp vangi bhat pudi or aubergine rice
powder (p. 5)
1 tbsp lemon juice
TEMPERING
2 tbsp oil
tsp mustard seeds
dal)
dal)
12 curry leaves
Serves: 4-6
Method
Keep the aubergines soaked in water.
they splutter, add dals and asafoetida
powder.
Stir and add curry leaves, drained
aubergines, turmeric powder and salt.
Cook for about 4 minutes, till soft and
dry but not mushy.
Add vangi bhat pudi or aubergine rice
powder and lemon juice and mix well.
KOSU PALYA
(Steamed Cabbage)
Ingredients
400 gms cabbage
3 fresh green chillies, finely chopped
fresh ginger, minced
tsp sugar
1 tbsp lemon juice
TEMPERING
1 tbsp oil
tsp mustard seeds
dal)
Serves: 4-6
Method
Shred cabbage fine and keep aside.
they splutter, add dal and asafoetida
powder.
Mix in green chillies, ginger, cabbage,
salt and sugar.
Sprinkle a little water and cook covered
on low heat, till tender, but crisp.
Add lemon juice, coconut and coriander
leaves and mix.
BALEKAI PALYA
(Stir-fried Cooking
Banana)
Ingredients
4 cups cooking bananas chopped into
pieces
1 tbsp lemon juice
2 tbsp finely chopped fresh coriander
leaves
TEMPERING
2 tbsp oil
tsp mustard seeds
1 tbsp husked, split Bengal gram(chana
dal)
dal)
12 curry leaves
Variation:
Use sweet potato instead of cooking
bananas.
To make a crisp banana dish, in a wok or
kadhai, heat 2 tbsp oil and splutter tsp
mustard seeds. Add chopped banana and
roast on low heat, till golden brown.
Mix in tsp turmeric powder and tsp
chilli powder. Stir in tsp salt and
continue to roast, till bananas are crisp
and dry.
Serves: 4-6
Method
Top, tail and peel bananas. Chop into
pieces and keep them soaked in water.
ingredients and stir.
Add drained bananas, turmeric powder
and salt and cook on medium heat for
about 4 minutes, till soft but not mushy.
Add green chillies, lemon juice, coconut
and coriander leaves. Mix well.
SOORANA
GEDDE PALYA
(Spicy Elephant
Foot Yam)
Ingredients
pieces
500 gms elephant foot yam
tsp turmeric powder
2 tsp red chilli powder or sarina pudi
(rasam powder; p. 3)
TEMPERING
3 tbsp oil
tsp mustard seeds
Serves: 4-6
Method
Peel yam and chop into cubes.
Add yam and salt to tamarind juice and
let it soak for about 30 minutes. This
removes the itchiness of the yam. Drain
and wipe thoroughly.
yam and roast on low heat for about 5
minutes, till golden.
Stir in salt, turmeric powder and chilli
powder or rasam powder and saut, till
the yam is tender and crisp.
ALU GEDDE
PALYA
(Potato Crumble)
Ingredients
6 medium potatoes
3 medium onions, sliced
1 tbsp lemon juice
TEMPERING
2 tbsp oil
tsp mustard seeds
dal)
dal)
Variation:
Make the dish with sweet potatoes.
Note:
This recipe is used to make the filling
for masal dose (p. 92) and for puri palya
(p. 105).
Omit onions if required. Add 2 tbsp
grated fresh coconut instead.
Serves: 6-8
Method
Scrub potatoes and boil in water, till
tender but firm. Cool, peel and crumble
the potatoes coarsely.
they splutter, add dals, ginger, green
chillies, onions and saute for 2 minutes.
Add turmeric powder and mix in
potatoes.
Saute for 2 minutes.
Cook on low heat for about 2 minutes.
Add salt, lemon juice and coriander
leaves.
Mix well and remove from heat.
DINDU
HESARUBELE
PALYA
(Tender Banana
Stem with Green
Gram)
Ingredients
10 inner tender stem of the banana plant
dal), soaked in water for 1 hour
1 tbsp lemon juice
2 tbsp coriander leaves, chopped
TEMPERING
2 tbsp oil
tsp mustard seeds
dal)
dal)
Variation:
Use peeled and grated kohlrabi or knol
kohl instead of banana stem.
Serves: 4-5
Soaking time: 1 hour
Method
Peel the outer layers of the banana stem,
till you reach the very tender inner
portion. Slice into 1/8 thick discs and
remove the fibre by rolling it on your
finger.
Chop the slices into a 1/8 discs and
soak in water.
ingredients.
Add drained banana stem, drained dal,
salt and turmeric powder. Keep covered
and simmer on low heat for about 4
minutes, till the banana stem is slightly
soft and dry. Remove from heat.
Add lemon juice, coriander leaves and
coconut. Mix well.
MATWADE PALYA
(Spicy Fenugreek
Leaf and Lentil
Crumble)
Ingredients
dal)
arhar dal)
500 gms tender fenugreek leaves
TEMPERING
cup oil
1 tsp mustard seeds
dal)
tsp turmeric powder
12 curry leaves
Variation:
Use cluster beans, French beans or green
bell peppers instead of fenugreek leaves.
Serves: 4-6
Preparation time: 1 hour
Method
Soak the dals for 1 hour and drain.
Wash fenugreek leaves. Remove and
discard only the thick stems and chop
finely.
Combine the dals, ginger, green and red
chillies, coconut, asafoetida powder and
salt and grind to a coarse paste, adding
very little water.
Add fenugreek leaves to the paste and
mix well.
Shape into large balls and steam in an
idli steamer or pressure cooker (without
the weight) for about 10 minutes.
When cool, crumble.
they splutter, add dal, turmeric powder
and pinched curry leaves.
Add the crumble and fry on low heat for
about 6 minutes, till dry and well
cooked.
AVAREKALU
USLI
(Steamed Field
Beans)
Ingredients
2 cups shelled field beans
tsp Salt or to taste
1 tbsp lemon juice
tsp sugar
TEMPERING
1 tbsp oil
tsp mustard seeds
tsp husked, split black gram (urad dal)
Serves: 4-6
Method
Wash field beans and drain.
they splutter, add asafoetida powder,
dal, green chillies and ginger. Stir.
Add field beans and salt. Sprinkle in a
little water, cover and simmer on low
heat for about 3 minutes, till beans are
tender and dry.
Add lemon juice, coconut, coriander
leaves and sugar. Mix well.
RAITAS &
YOGURT
GRAVIES
MAJJIGE PALIDYA (Ash Gourd with
Coconut and Cumin in Sour Yogurt)
SIHI KUMBALKAI RAITA (Yogurt
with Red Pumpkin)
SEEME BADANEKAI RAITA (Yogurt
with Chayote Squash, Coconut and
Mustard)
SOUTHEKAI RAITA (Yogurt with
Cucumber)
BENDEKAI RAITA (Yogurt with Crisp-
Fried Okra)
DONMENSINKAI RAITA (Yogurt with
Green Bell Pepper)
SUTTID BADANEKAI RAITA (Yogurt
with Roasted Aubergine)
DINDU RAITA (Yogurt with Tender
Banana Stem)
MENTHE HITTU RAITA (Yogurt with
Spicy Mixed Lentil Powder)
UDDIN HITTU RAITA (Powdered
Black Gram in Yogurt)
MAJJIGE
PALIDYA
(Ash Gourd with
Coconut and Cumin
in Sour Yogurt)
Ingredients
500 gms/ 3 cups peeled and chopped ash
gourd (1 cubes)
2 cups plain, slightly sour yogurt,
whisked smooth
1 tsp sugar
12 curry leaves
SPICE PASTE
dal), soaked in cup water for 1 hour
6 fresh green chillies, roughly chopped
fresh ginger, roughly chopped
1 tsp cumin seeds
1/8 tsp coriander seeds
A pinch of mustard seeds
TEMPERING
1 tbsp oil
tsp mustard seeds
tsp cumin seeds
1/8 tsp fenugreek seeds
1 whole dried red chilli, broken into
pieces
Variation:
Use colocasia, chopped into 1 slices.
Use okra chopped into 1 pieces and
fried, till golden brown. This prevents it
from becoming slimy.
Serves: 6-8
Method
In a heavy-bottomed pan, cook ash gourd
in cup of water with turmeric powder
and salt for about 3 minutes. Ensure it
does not become mushy. Drain excess
water immediately. Cool.
Grind spice paste ingredients to a fine
paste
Add the ground spice paste to the
cooked gourd, and saut for about 2
minutes.
Stir in yogurt, sugar and salt to taste.
Add curry leaves and coriander leaves.
Cook for about 4 minutes.
remaining tempering ingredients. Stir.
Pour it over the gourd and mix well.
SIHI
KUMBALKAI
RAITA
(Yogurt with Red
Pumpkin)
Ingredients
TEMPERING
1 tbsp ghee
tsp mustard seeds
RAITA
2 cups peeled and chopped sweet red
pumpkin ( cubes)
2 cups plain yogurt, whisked smooth
tsp sugar
Variation:
Use potatoes, sweet potatoes or chayote
squash or chow chow instead of
pumpkin.
Serves: 6-8
Method
In a wok or kadhai, heat ghee and add
pumpkin, green chillies and salt.
Sprinkle a little water, cover and cook
on low heat, till soft. Remove from heat.
When cool, add yogurt, sugar, coriander
leaves and coconut.
Mix well and serve.
SEEME
BADANEKAI
RAITA
(Yogurt with
Chayote Squash,
Coconut and
Mustard)
Ingredients
2 medium chayote squashes (chow
chow)
1 tsp sugar
TEMPERING
1 tbsp ghee
tsp mustard seeds
SPICE PASTE
tsp mustard seeds
Variation:
Use sweet red pumpkin instead of the
squash.
Serves: 4-5
Method
Peel squash and chop into cubes.
In a wok or kadhai, heat ghee for
they splutter, add squash and salt.
Sprinkle a little water, cover and saut
on low heat for about 3 minutes, till soft
but not mushy.
Remove and cool.
Grind spice paste ingredients to a fine
paste.
Mix it into the squash.
Add yogurt, sugar and coriander leaves.
Mix well and serve.
SOUTHEKAI
RAITA
(Yogurt With
Cucumber)
Ingredients
1 cup grated cucumber
2 cups yogurt, whisked smooth
1 tsp sugar
TEMPERING
1 tsp ghee
tsp mustard seeds
Serves: 6-8
Method
Peel cucumber, remove seeds and grate.
Alternatively, chop very finely.
Add remaining ingredients, except
tempering and mix well.
green chillies and stir.
Pour it over the raita and mix well.
BENDEKAI
RAITA
(Yogurt with Crisp-
Fried Okra)
Ingredients
2 cups sliced okra ( slices)
tsp sugar
TEMPERING
2 tbsp oil
tsp mustard seeds
small pieces
Serves: 6-8
Method
Cook sliced okra in a microwave oven
for 4 minutes. This process removes the
moisture from the okra quickly and helps
it to crisp faster.
they splutter, add red chillies.
Add okra and fry on low heat for about 3
minutes, till crisp.
Add salt and fry for about a minute.
Remove and cool.
Mix okra into the yogurt.
Add sugar, coriander leaves, coconut
and salt. Mix well.
DONMENSINKAI
RAITA
(Yogurt with Green
Bell Pepper)
Ingredients
2 medium-sized green bell peppers
tsp sugar
TEMPERING
1 tbsp oil
tsp mustard seeds
pieces
Serves: 6-8
Method
Chop bell peppers into cubes.
they splutter, add red chillies and bell
peppers.
Stir in salt and saut on low heat for
about 4 minutes, till tender, but crisp.
Remove and allow to cool.
Add yogurt, sugar, coriander leaves and
coconut. Mix well.
SUTTID
BADANEKAI
RAITA
(Yogurt with
Roasted Aubergine)
Ingredients
1 large purple aubergine
tsp sugar
TEMPERING
1 tbsp ghee
tsp mustard seeds
2 fresh green chillies, minced
Serves: 6-8
Method
Roast the aubergine on an open flame,
turning it around periodically, till soft.
Cool and peel.
In a bowl, mash the aubergine flesh into
a pulp.
In another bowl, combine yogurt, salt
and sugar. Beat lightly.
Mix in mashed aubergine.
Pour it over the raita and mix in
coriander leaves.
DINDU RAITA
(Yogurt with Tender
Banana Stem)
Ingredients
8 piece tender banana stem
1 tsp sugar
TEMPERING
1 tbsp ghee
tsp mustard seeds
Serves: 6
Method
Peel the outer layers of the banana stem,
till you reach the very tender inner
portion. Slice into 1/8 thick discs and
remove the fibre by rolling it on your
finger.
Chop the slices into a 1/8 discs and
soak in water.
In a bowl, mix yogurt, salt, sugar,
coriander leaves and coconut.
Stir in the banana stem.
MENTHE HITTU
RAITA
(Yogurt with Spicy
Mixed Lentil
Powder)
Ingredients
1 cup plain yogurt, whisked smooth
2 tbsp menthe hittu or fenugreek-
flavoured roasted lentil powder (p. 8)
TEMPERING
1 tbsp ghee
tsp mustard seeds
pieces
Note:
It is served in very small quantites
about 2 tbsps.
Serves: 4
Method
In a bowl, combine yogurt, menthe hittu
and coriander leaves. As there is salt in
the menthe hittu, taste and add more if
necessary.
the red chillies and stir.
UDDIN HITTU
RAITA
(Powdered Black
Gram in Yogurt)
Ingredients
2 tbsp raw, husked, split black gram
(urad dal), finely powdered
1 cup plain, slightly sour yogurt,
whisked smooth
TEMPERING
1 tbsp ghee
tsp mustard seeds
1 whole dried red chilli, broken into
pieces
Note:
It is served in very small quantites

about 2 tbsps.
Serves: 4
Method
In a bowl, combine yogurt, black gram
powder and salt.
red chilli and stir.
KOSAMBARIS &
CHUTNEYS
(Salads &
Chutneys)
HESARUBELE KOSAMBARI (Green
Gram and Cucumber Salad)
HEEREKAI CHUTNEY (Ridge Gourd
Chutney)
TOGARI BELE CHUTNEY (Red Gram
Chutney)
KADALABELE CHUTNEY ( Red
Chutney for Masal Dose)
PUDINA CHUTNEY (Mint Chutney)
TENGINKAI CHUTNEY (Coconut
Chutney)
MAVINKAI TOKKU (Grated Raw
Mango Pickle)
HESARUBELE
KOSAMBARI
(Green Gram and
Cucumber Salad)
Ingredients
dal), soaked for 1 hour and drained
thoroughly
cup peeled and diced cucumber
cups fresh coriander leaves, chopped
2 tbsp lemon juice
tsp sugar
TEMPERING
1 tbsp ghee
tsp mustard seeds
dal)
Variation:
Kadalabele Kosambari (Bengal Gram
and Raw Mango Salad): Use cup
chopped raw mango instead of
cucumber; reduce lemon juice to 1 tbsp
and use Bengal gram (chana dal) instead
of green gram.
Method
In a bowl, combine the dal and chopped
vegetables.
Add lemon juice, salt, sugar and
coconut. Mix lightly.
asafoetida powder and dal.
Pour it over the salad and mix well.
HEEREKAI
CHUTNEY
(Ridge Gourd
Chutney)
Ingredients
1 medium ridge gourd
12 curry leaves
tbsp tamarind, pinched into small
pieces
TEMPERING
1 tbsp oil
tsp mustard seeds
dal)
dal)
Serves: 4-6
Method
Scrape the ridges off the gourd and dice
with skin into 1/8 pieces.
In a large pan, heat oil for tempering and
add asafoetida powder, dals and red
chillies and roast on low heat for about
2 minutes, till golden brown.
Add gourd and roast for about 4 minutes,
till tender.
Stir in curry leaves and roast for another
minute.
Mix in salt, tamarind and jaggery.
Add coconut and mix well.
Grind to a coarse paste, adding very
little water, if required.
Serve as an accompaniment, or by itself
with hot rice and a dollop of ghee.
TOGARI BELE
CHUTNEY
(Red Gram
Chutney)
Ingredients
TEMPERING
1 tbsp oil
tsp mustard seeds
arhar dal)
CHUTNEY
10 curry leaves
pieces
Serves: 4
Method
In a large pan, heat oil and add mustard
seeds. When they splutter, add remaining
tempering ingredients. Roast on low heat
for about 3 minutes, till light golden
brown.
Add curry leaves and roast for about a
minute.
Remove from heat and mix in tamarind,
salt, jaggery and coconut.
Grind to a coarse paste with a little
water.
Serve as an accompaniment, or by itself
with hot rice and a dollop of ghee.
KADALABELE
CHUTNEY
(Red Chutney For
Masal Dose)
Ingredients
TEMPERING
1 tbsp oil
tsp mustard seeds
dal)
10 curry leaves
pieces
Method
In a large pan, heat oil for tempering and
add asafoetida powder, dal and dry red
chillies and roast on low heat for about
Stir in curry leaves and roast for another
minute.
Mix in salt, tamarind and jaggery.
Add coconut and mix well.
Grind to a coarse paste, adding very
little water.
PUDINA
CHUTNEY
(Mint Chutney)
Ingredients
TEMPERING
1 tbsp oil
tsp mustard seeds
dal)
CHUTNEY
1 cups mint leaves, washed and
drained
10 curry leaves
pieces
Method
In a large pan, heat oil and add mustard
seeds.
When they splutter, add remaining
tempering ingredients and roast for about
Add mint leaves and roast for about 2
minutes, till they wilt.
Add curry leaves and roast for about a
minute.
Mix in coconut, salt, tamarind and
jaggery.
Remove and grind to a fine consistency
adding a little water, if required.
TENGINKAI
CHUTNEY
(Coconut Chutney)
Ingredients
1 tbsp ghee
tsp mustard seeds
fresh ginger, roughly chopped
cup roasted Bengal gram (bhuna
chana)
1 tsp lightly packed tamarind, pinched
into small pieces
Salt to taste
TEMPERING
1 tbsp oil
tsp mustard seeds
dal)
10 curry leaves
small pieces
Serves: 6
Method
In a large pan, heat ghee and add
asafoetida powder, green chillies and
ginger and saut for about a minute.
Add roasted gram and saut for another
minute.
Mix in coconut, tamarind, jaggery,
coriander leaves and salt.
Remove and grind to a coarse paste,
adding about cup water gradually.
remaining tempering ingredients. Stir.
Pour it over the ground chutney and mix
well.
Serve as an accompaniment with a meal
or a tiffin such as idli (p. 87), dose (p.
90) and akki rotti (p. 99).
MAVINKAI
TOKKU
(Grated Raw
Mango Pickle)
Ingredients
TEMPERING
1 kg raw, sour green mangoes
cup sesame oil
tbsp fenugreek seeds
1 tsp asafoetida powder
1 tsp mustard seeds
1 tsp turmeric powder
Salt to taste
Tip:
To prevent the pickle from spoiling, top
it with a layer of oil that has been heated
till smoking and cooled completely.
Note:
The pickle will stay for a month if
refrigerated.
Method
Wash mangoes and dry with a kitchen
towel. Peel and grate into long shreds.
In a small pan, heat 1 tsp oil and roast
fenugreek
seeds, asafoetida and red chillies.
Remove from heat and when cool, grind
to a fine powder.
remaining oil and add mustard seeds.
When they splutter, add mangoes. Stir.
Add turmeric and salt and saut on low
heat for about 5 minutes, till the mangoes
soften.
Add the ground spice powder and
jaggery and cook for 5 minutes on low
heat.
Cool and store in airtight containers.
TIFFIN
(Anytime Snacks)
IDLI (Fluffy Steamed Rice and Lentil
Cake)
HOIGADABU (Fluffy, Steamed, Spicy
Rice and Lentil Cake)
RAVA IDLI (Steamed Semolina Cake)
SADA DOSE (Crisp Golden Pancake)
RAVA DOSE (Crisp Semolina Pancake)
MASAL DOSE (Crisp Golden Pancake
with Spicy Potato Filling)
HESARUBELE DOSE (Green Gram
Pancake)
HUNISE HANNU AVALAKKI
(Tamarind-Flavoured Beaten Rice)
MOSARU AVALAKKI (Yogurt-
Flavoured Beaten Rice)
SIHI AVALAKKI (Beaten Rice with
Coconut and Jaggery)
UPPITTU (Savoury Semolina)
KHAARA BHAT (Spicy Semolina with
Vegetables)
AKKI ROTTI (Thick, Spicy, Rice Flour
Flatbread)
TOGARI NUCHHIN UNDE (Steamed,
Spicy, Red Gram Dumplings)
ALU GEDDE BONDA (Batter-Fried
Potato Fritters)
AMBODE (Spicy Lentil Fritters)
UDDIN VADA (Spicy Black Gram
Patties)
TARKARI BAJJI (Crisp, Batter-Fried
Vegetable Fritters)
PURI PALYA (Puffy, Deep-Fried,
Wholewheat Bread and Potato Crumble)
IDLI
(Fluffy Steamed
Rice and Lentil
Cake)
Ingredients
2 cups parboiled rice
1 cup husked, split black gram (urad dal)
tsp fenugreek seeds
Oil for smearing
Note
The batter can be refrigerated for 3-4
days.
An idli plate has 4 depressions.
A medium steamer or pressure cooker
takes 4 idli plates.
Makes: 16 idlis
Fermentation time: 8 hours
Method
Wash rice and soak in water for 6 hours.
Wash the dal several times and soak
with fenugreek seeds separately, for 6
hours.
Drain dal and fenugreek seeds and grind
them adding about cup of water, a
little at a time, till very smooth and
fluffy.
Drain the rice and grind it, adding about
cup of water to a slightly coarse,
semolina consistency.
In a large bowl, combine rice and dal
batter. Add salt and mix thoroughly.
Keep in a warm place, till fermented
(about 8 hours). Place a plate underneath
the bowl to retain the batter if it
overflows. Refrigerate till ready to use.
Smear idli plates with a little oil. Pour
sufficient batter into the depressions in
the plates and steam in an idli steamer
for about 10 minutes. Alternatively,
steam in a pressure cooker (without the
weight) for about 10 minutes.
Cool for a couple of minutes and scoop
out idlis with an oiled knife.
Serve immediately with tenginkai
chutney or coconut chutney (p. 82).
HOIGADABU
(Fluffy, Steamed,
Spicy Rice and
Lentil Cake)
Ingredients
dal)
Idli batter for 16 idlis (p. 87)
1 tbsp sliced fresh coconut (1/8 slices)
fresh ginger, finely minced
TEMPERING
1 tbsp oil
tsp mustard seeds
Makes: 16 idlis
Method
Wash dal and soak in water for 1 hour.
Drain and add to the batter with
remaining ingredients, except tempering.
mustard seeds. When they splutter, pour
the contents over the batter.
Mix well and cook idlis as given on p.
87.
RAVA IDLI
(Steamed Semolina
Cake)
Ingredients
cup oil
1 cups semolina
2 cups slightly sour yogurt, whisked
smooth
1 cup buttermilk
tsp cooking soda
TEMPERING
1 tsp mustard seeds
dal)
dal)
1 tsp grated fresh ginger
Makes: 16 idlis
Method
In a wok or kadhai, heat half the oil and
fry cashew nuts, till light golden brown.
Keep aside.
To the same oil, add semolina and roast
on low heat, till golden brown and
aromatic. Keep aside.
Heat the remaining oil for tempering and
add the mustard seeds. When they
splutter, add the remaining tempering
ingredients and roast for about a minute.
Pour it over the semolina and mix in
coriander leaves.
Just before making idlis, stir yogurt into
the semolina. Let it stand for a minute
and mix in buttermilk. Keep aside for
about 2 minutes.
Add fried cashew nuts, cooking soda,
salt and mix well.
Cook idlis as given on p. 87.
SADA DOSE
(Crisp Golden
Pancake)
Ingredients
1 cups parboiled rice
dal)
arhar dal)
dal)
cup oil
1 onion, sliced into two
2 tbsp ghee
Note:
The batter can be refrigerated for 3-4
days.
Makes: 12 doses
Method
Wash rice and dals well and soak them
together with fenugreek seeds for 6
hours.
Drain rice and dals and grind together in
3 lots to a fine paste, gradually adding a
total of about cup of water.
Mix in salt and pour the batter into a
large bowl. Keep in a warm place to
ferment for 8 hours. Place a plate
underneath the bowl to retain the batter
if it overflows.
Refrigerate batter till ready to use.
Heat a heavy, non-stick griddle or tava
for 30 seconds on medium heat. Sprinkle
a little water over the griddle to test
whether it is hot enough. If it sizzles it
indicates that the griddle is ready.
Pour tsp oil on the griddle and rub all
over, with the sliced onion.
Pour 2 medium ladles of batter on the
griddle. With the back of the ladle,
spread quickly in concentric circles till
you form a 6 round pancake.
Drizzle 1 tsp oil in the centre of the
dose, in concentric circles and roast till
the base is golden brown.
Flip it over and roast, till the other side
is golden brown.
Fold into half. Smear each dose with a
spoonful of ghee.
RAVA DOSE
(Crisp Semolina
Pancake)
Ingredients
1 cups fine semolina
cup rice flour
1 cups sour yogurt, whisked smooth
1 medium onion, finely chopped
tsp cooking soda
cup oil
2 tbsp ghee
TEMPERING
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsp quartered cashew nuts
Makes: 12 doses
Method
In a bowl, combine semolina, rice flour,
green chillies, yogurt, salt and 2 cups of
water and mix to make a thin batter.
Keep aside for 10 minutes.
In a tempering ladle, heat 1 tbsp oil and
add cumin seeds and cashew nuts.
Stir and pour over the batter along with
coriander leaves and onions. Mix well.
Just before making doses, add cooking
soda and whip the batterlightly. Keep the
batter thin.
Heat a heavy, non-stick griddle or tava
and smear it with a few drops of oil
using a paper towel.
Pour a medium ladle of batter and cook
it as given for sada dose (p. 90). Smear
each dose with a spoonful of ghee.
MASAL DOSE
(Crisp Golden
Pancake with Spicy
Potato Filling)
Ingredients
Sada dose batter for 12 doses (p. 90)
Kadalabele Chutney (Red Chutney For
Masal Dose, see p. 80)
Alu gedde palya or potato crumble (p.
59)
cup oil
2 tbsp ghee
Note:
When making subsequent doses, it is
important to ensure that the temperature
of the griddle pan is right. If the pan is
too hot or too cold, the batter becomes
lumpy. To bring down the temperature of
the pan immediately, sprinkle a little
water.
Makes: 12 doses
Cooking time: 1 hour
Method
Cook the dose as given for sada dose (p.
90).
Before removing the dose from the
griddle, spread 1 tbsp red chutney on the
entire surface of the dose.
Spread 3 tbsp of alu gedde palya on one
half of the dose and cover with the other
half.
Turn off the heat and spread 1 tsp ghee
on the dose.
HESARUBELE
DOSE
(Green Gram
Pancake)
Ingredients
dal)
cup rice
1 fresh ginger, finely chopped
cup vegetable oil
Makes: 6 doses
Method
Wash the dal and rice and soak them
together in water for 2 hours. Drain.
Combine drained dal and rice with green
chillies, ginger, asafoetida powder and
coconut and grind to a coarse batter,
gradually adding about cup water.
Add coriander leaves and salt and mix
well.
Heat a non-stick griddle or tava and
smear it with a few drops of oil, using a
paper towel.
Pour a large ladle of batter on it. Spread
quickly into a large thin round.
Pour 1 tsp oil around the edge of the
dose. Make small slits in the centre of
the dose and pour 1 tsp oil on the slits.
Cook on medium heat, till the base is
crisp and golden.
Flip over and cook for about a minute,
till the other side is crisp and golden.
Fold and serve immediately with any
chutney of your choice (pp.78-82).
HUNISE HANNU
AVALAKKI
(Tamarind-
Flavoured Beaten
Rice)
Ingredients
pieces
3)
tsp turmeric powder
cup sesame seeds, roasted and
coarsely powdered
1 cups thick, beaten rice flakes
TEMPERING
cup oil
1 tsp mustard seeds
1/3 cup peanuts
dal)
dal)
pieces
12 curry leaves
Serves: 6
Method
Soak tamarind in 1 cup of water for
about 10 minutes and squeeze out the
Mix in rasam powder, jaggery, turmeric
powder, salt, sesame seeds, coconut and
mix well.
Add rice flakes and mix well. Keep
aside for about 30 minutes. If it is too
dry, sprinkle in some water.
ingredients. Stir.
Add rice flakes and saut on low heat
for about 5 minutes, till the flakes soften.
Turn off the heat and keep covered for
about 10 minutes.
Serve warm or at room temperature.
MOSARU
AVALAKKI
(Yogurt-Flavoured
Beaten Rice)
Ingredients
1 cup thick, beaten rice flakes
tsp sugar
TEMPERING
2 tbsp oil
1 tbsp ghee
1 tsp mustard seeds
dal)
dal)
8 curry leaves
Serves: 4-5
Method
Wash rice flakes and quickly squeeze out
all water.
Whisk yogurt with salt and sugar.
Add rice flakes, green chillies, ginger,
coconut and coriander leaves and mix
well.
In a tempering ladle, heat oil and ghee
together and add mustard seeds. When
ingredients. Stir.
Pour it over the rice flakes and mix well.
If dry, add more yogurt.
Serve cold.
SIHI AVALAKKI
(Beaten Rice with
Coconut and
Jaggery)
Ingredients
1 cup thick rice flakes
1 cup milk
1 cup grated jaggery
3 tbsp ghee
2 tbsp seedless raisins
1 tsp green cardamom seeds, powdered
Serves: 4-5
Method
Wash rice flakes and quickly squeeze out
all water.
In a pan, put rice flakes and milk and
simmer on low heat for about 3 minutes.
Add jaggery and coconut and cook for
another 3 minutes.
In another pan, heat ghee and fry cashew
nuts till golden.
Add raisins and fry, till plump.
Pour it over the rice flakes.
Add cardamom powder and cook for
about 3 minutes longer, stirring well.
UPPITTU
(Savoury Semolina)
Ingredients
cup oil
1 cup semolina
1 tbsp ghee
1 tsp mustard seeds
dal)
dal)
4 fresh green chillies, chopped
1 large onion, finely chopped
10 curry leaves
1 tbsp lemon juice
GARNISH
Variation:
Add green peas or any other vegetables
of your choice.
Serves: 4-5
Method
In a wok or kadhai, heat half the oil. Add
semolina and roast on low heat for about
5 minutes, till golden brown. Keep
aside.
In a wok or kadhai, heat remaining oil
with ghee and add mustard seeds. When
they splutter, add the dals.
Saut, till the dals turn golden brown.
Add green chillies, ginger, curry leaves
and onion. Saut for about 2 minutes, till
onions soften.
Add 2 cups of boiling water, salt and
lemon juice and bring to a boil again.
Add roasted semolina and cook on low
heat, stirring all the while for about 5
minutes.
Switch off the heat and keep covered for
about 3 minutes.
Garnish with coriander leaves and
coconut.
Serve hot.
KHAARA BHAT
(Spicy Semolina
with Vegetables)
Ingredients
cup oil
cup cashew nuts, chopped
1 cup semolina
1 tsp mustard seeds
dal)
dal)
10 curry leaves
2 tbsp lemon juice
3 tbsp vangi bhat pudi or aubergine rice
powder (p. 5)
1/8 cup fresh coriander leaves, chopped
2 tbsp ghee
Vegetables
2 medium onions, finely chopped
1 medium green bell pepper, chopped
into cubes
1 medium carrot, chopped into cubes
1 cup cauliflower flowerets
1 cup shelled green peas
1 medium potato, chopped into cubes
2 medium tomatoes, chopped into
cubes
Serves: 6-8
Method
In a pan, heat half the oil. Fry cashew
nuts, till golden and keep aside.
In the same oil, fry semolina for about 3
minutes, till light golden. Keep aside.
In another pan, heat remaining oil and
add dals, green chillies, ginger and
onions.
Saut for about 2 minutes, till onions
soften.
Add bell pepper and fry for about a
minute.
Add remaining vegetables, curry leaves
and turmeric powder and fry for about 3
minutes.
Stir in salt and 3 cups of hot water.
Add lemon juice, vangi bhat powder and
half the coriander leaves.
Bring to a boil, add ghee and roasted
semolina.
Cook on low heat, stirring continuously
about 10 minutes.
Garnish with cashew nuts, coconut and
remaining coriander leaves and serve
hot.
AKKI ROTTI
(Thick, Spicy, Rice
Flour Flatbread)
Ingredients
2 cups rice flour
1 large onion, finely chopped
1 tsp cumin seeds
2 tbsp ghee
cup oil
Variation:
Shredded carrots or cabbage, grated
cucumber and shelled field beans can be
added to the dough.
Combine 1 cups of ragi (finger milllet)
flour with cup of rice flour to make
ragi rottis just like akki rottis.
Makes: 6 rottis
Method
In a bowl, combine all ingredients,
except oil and knead to a soft dough,
adding about cup of warm water.
Wet your hands and pick up a handful of
dough. Form into an orange-sized ball.
Press the ball on a sheet of butter paper
to form a round rottis.
Heat a heavy, non-stick griddle or tava.
Invert the butter paper over it so the rotti
slips on to the griddle.
Make small slits in the rotti and sprinkle
about tsp of oil into them.
Sprinkle another tsp along the outer
edges of the rotti and cook on medium
heat, till the base is golden brown and
crisp.
Flip over and cook, till the other side is
golden brown and crisp.
Serve with any chutney of your choice
(pp. 78-82).
TOGARI
NUCHHIN UNDE
(Steamed, Spicy,
Red Gram
Dumplings)
Ingredients
1 cups husked, split red gram (tuvar/
arhar dal)
1 fresh ginger, roughly chopped
tsp cooking soda
TEMPERING
1 tbsp oil
tsp mustard seeds
GARNISH
1 tbsp lemon juice
Serves: 4-6
Method
Wash dal and soak in water for 2 hours.
Drain.
Grind with red and green chillies,
ginger, coconut and asafoetida powder
to a coarse paste. Do not add water
while grinding.
Mix in the salt, cooking soda and
coriander leaves.
Form the dough into small lemon-sized
balls and shape into ovals.
Steam in greased idli plates in a
pressure cooker (without the weight on)
or steamer for about 12 minutes.
When cool, remove and arrange in a
shallow serving dish.
mustard seeds. When they splutter, pour
it over the steamed dumplings.
Sprinkle lemon juice over the dumplings
and garnish with coriander leaves and
coconut.
ALU GEDDE
BONDA
(Batter-Fried Potato
Fritters)
Ingredients
6 medium potatoes
cup cashew nuts, chopped
4 medium onions, finely chopped
tsp turmeric powder
10 curry leaves
2 tbsp lemon juice
TEMPERING
2 tbsp oil
tsp mustard seeds
dal)
dal)
BATTER
1 cups gram flour
cup rice flour
1 tsp red chilli powder
1/8 tsp cooking soda
1 tbsp oil
TO FRY
3 cups oil
Makes: 20 bondas
Method
Boil potatoes till tender. Peel and mash
coarsely.
tempering. Fry Tab cashew nuts, till light
golden brown and keep aside.
To the same oil, add mustard seeds.
When they splutter, add dals, green
chillies and ginger and stir for about a
minute.
Add onions and fry on low heat for
about 3 minutes, till they soften.
Mix in turmeric powder, asafoetida
powder and pinched curry leaves.
Add mashed potatoes, salt, lemon juice
and coriander leaves. Mix well on low
heat for about a minute.
Remove and keep aside, till cool.
Mix in the fried cashew nuts and form
the mix into lemon-sized balls.
In a bowl, mix all the batter ingredients,
gradually adding about cup of water
to form a thick batter of coating
consistency. Beat well.
oil for frying.
Dip 6-8 bondas in the batter, one at a
time and fry
in hot oil, on medium heat, till golden.
Remove with a slotted spoon and drain
on a paper towel-lined plate.
Serve hot as a snack with pudina chutney
or mint chutney (p. 81) or tomato
ketchup.
AMBODE
(Spicy Lentil
Fritters)
Ingredients
1 cup husked, split Bengal gram (chana
dal)
1 tbsp husked, split red gram (tuvar/
arhar dal)
10 fresh curry leaves
1 medium onion, finely chopped
1 tbsp ghee
TO FRY
2 cups oil
Variation:
Add cup chopped mint leaves or
cup chopped fresh dill leaves to the
paste for a distinct flavour.
Makes: 15 ambodes
Method
Wash the dals and soak them in water for
1 hour.
Drain thoroughly and mix with green
chillies, red chillies, ginger, asafoetida
powder and coconut.
Grind to a coarse paste without adding
any water.
Add salt, curry leaves, coriander leaves
and onion. Mix well.
Finally, mix in the ghee to form flat,
round patties.
oil.
Fry ambode in batches on medium heat,
till cooked through and crisp.
Remove with a slotted spoon and drain
on a paper towel-lined plate.
UDDIN VADA
(Spicy Black Gram
Patties)
Ingredients
1 cup husked, split black gram (urad dal)
TO FRY
2 cups oil
VARIATION:
Add chopped onions or finely shredded
cabbage to the dal paste.
Serves: 15 vadas
Method
Wash the dal and soak it in 1 cup of
water for 1 hour.
Drain and add green chillies, red
chillies, ginger, asafoetida powder and
salt.
Grind to a smooth fluffy paste, gradually
adding about cup of water.
Add coriander leaves and mix well.
oil.
Take a lemon-sized ball of paste and
place on a square of banana leaf,
greased aluminium foil or butter paper.
Dip your fingers in water and press the
ball lightly to form a round patty.
Make a hole in the centre and what you
have is a vada.
Slide the vada into the oil and fry on
medium heat, till golden brown and
crisp.
Remove and drain on a paper towel-
lined plate.
Serve hot with tenginkai chutney or
coconut chutney (p. 82).
TARKARI BAJJI
(Crisp, Batter-Fried
Vegetable Fritters)
Ingredients
2 firm green bananas
BATTER
1 cup husked, split Bengal gram flour
2 tbsp rice flour
tsp cooking soda
1 tsp lemon juice
1 tbsp oil
TO FRY
2 cups oil
VARIATION:
Use thick slices of ridge gourd (lightly
scraped), peeled potato slices, green
bell pepper wedges, cauliflower
flowerets, and sliced onions instead of
the bananas.
Serves: 6-8
Method
Peel bananas and slice into 1/8 thick
rounds.
In a bowl, combine all batter ingredients
with about cup of water to make a
thick batter of coating consistency.
Whisk well.
oil.
Dip each banana slice in batter and slide
it into the hot oil, till you have about 10
pieces.
Deep-fry on medium heat, till golden
brown and crisp.
lined plate.
Serve with any chutney of your choice
(pp. 78-82).
PURI PALYA
(Puffy, Deep-Fried
Wholewheat Bread
and Potato
Crumble)
Ingredients
PURIS
1 cups whole wheat flour
cup flour
1/8 tsp salt
1/8 tsp sugar
2 tbsp oil
TO FRY
2 cups oil
TO SERVE
Alu gedde palya or potato crumble (p.
59)
Serves: 4
Method
In a bowl, combine flours, salt, sugar
and 2 tbsp oil.
Gradually add cup of water and mix
to make a stiff dough.
Knead well, cover and keep aside for 1
hour.
Pinch off medium lemon-sized balls of
dough.
Dip in flour and roll out into 2 discs.
oil for frying.
Deep-fry one puri at a time on medium
heat, till golden and puffed. Press the
puri with a slotted spoon so that it puffs
up.
lined plate.
In a pan, heat alu gedde palya with 2
tbsp warm water.
Serve with puri.
THINDI
(Savoury Snacks)
KODBALE (Crisp, Rice Flour Spirals)
MUCHHORE (Rice and Roasted Gram
Flour Crisps)
TENGOLAL (Rice and Black Gram
Flour Crisps)
CHAKLI (Rice and Roasted Black Gram
Spirals)
OMPUDI (Rice and Gram Flour Crisps)
KUTTID HUNISE HANNU AVALAKKI
(Spicy, Powdered, Beaten Rice with
Tamarind and Roasted Peanuts)
KODBALE
(Crisp, Rice Flour
Spirals)
Ingredients
1 tbsp cumin seeds
12 curry leaves
2 cups rice flour
cup fine semolina
cup oil
2 tbsp ghee
TO FRY
3 cups oil
Makes: 500 gms of spirals
Method
Combine coconut, cumin seeds, chilli
powder, asafoetida powder and curry
leaves and grind into a coarse paste.
In a bowl, combine rice flour, semolina,
sesame seeds and salt. Heat oil and ghee
and pour into the bowl. Mix well.
Mix in ground coconut paste and knead
well, gradually adding up to 1 cup of
warm water to form a soft dough.
Divide dough into small lemon-sized
balls. Roll and shape into 2 long,
thick cigar-shaped sticks. Shape into
spirals.
oil.
Deep-fry kodbale in batches on medium
heat, till brown and crisp all over.
lined plate.
MUCHHORE
(Rice and Roasted
Gram Flour Crisps)
Ingredients
chana)
2 cups rice flour
cup unsalted butter, at room
temperature
TO FRY
3 cups oil
Note:
A chakli press is a metal press with
perforated discs of various sizes and
shapes.
Makes: 500 gms of crisps
Method
Grind roasted Bengal gram into a fine
powder. Sieve.
In a bowl, combine all ingredients
except oil.
Gradually add up to 1 cup of warm
water and knead into a soft dough.
oil.
Fit a three-holed star disc into a chakli
press.
Form a large orange-sized ball of dough
and place in the chakli press.
Press the dough through the disc, directly
into the hot oil, using a large circular
motion.
Deep-fry on medium heat, till light
golden brown and crisp, turning with a
slotted spoon.
lined plate.
Repeat the process till all the dough is
used.
Cool. Gently break into sticks.
Store in airtight containers.
TENGOLAL
(Rice and Black
Gram Flour Crisps)
Ingredients
2 cups rice flour
cup raw, husked, split black gram
(urad dal) flour
1 tbsp cumin seeds
1/3 cup unsalted butter, at room
temperature
TO FRY
3 cups oil
Method
except oil.
Gradually add up to 1 cup of warm
water and knead to make a soft dough.
oil.
Fit a three-holed disc into a chakli press
(see p. 110).
Form a large orange-sized ball of dough
and place in the chakli press.
Press the dough through the disc, directly
into the hot oil, using a large circular
motion. Make about 6 spirals at a time.
Deep-fry on medium heat, till light
golden brown and crisp, turning with a
slotted spoon.
lined plate.
Repeat the process till all the dough is
used.
CHAKLI
(Rice and Roasted
Black Gram
Spirals)
Ingredients
dal)
2 cups rice flour
1/3 cup unsalted butter, at room
temperature
TO FRY
2 cups oil
Makes: 500 gms of spirals
Method
On a heavy griddle or tava, roast dal
lightly for about 2 minutes, till aromatic.
Cool and grind into a fine powder.
except oil.
Gradually add up to cup of warm
Fit a single-holed disc into a chakli
press (see p. 110).
Put a orange-sized piece of dough in the
chakli press.
Press the dough through the disc on to
pieces of butter paper, making spiral
chaklis.
oil.
Fry 5-6 chaklis at a time on medium
heat, till light golden brown and crisp.
Drain on a paper towel-lined plate.
OMPUDI
(Rice and Gram
Flour Crisps)
Ingredients
2 cups gram flour
1 cup rice flour
1 tbsp roasted carom seeds (ajwain),
powdered and sieved
1 tsp chilli powder
cup unsalted butter (at room
temperature)
TO FRY
3 cups oil
Method
except the oil.
Gradually add about cup of warm
Fit the multi-holed ompudi disc into a
chakli press.
Make and fry the ompudi as given for
muchhore or rice and roasted gram flour
crisps (p. 110).
KUTTID HUNISE
HANNU
AVALAKKI
(Spicy, Powdered,
Beaten Rice with
Tamarind and
Roasted Peanuts)
Ingredients
1 cup thick, beaten rice flakes
2 tbsp oil
cup peanuts
15 curry leaves
pieces
1 tsp sugar
chana)
TEMPERING
tsp mustard seeds
dal)
dal)
8 whole dried chillies
Makes: 250 gms of powder
Method
On a heavy griddle or tava, roast
coconut lightly for about a minute, till
aromatic. Keep aside.
On the same tava, roast beaten rice
flakes for about 2 minutes. Cool and
grind into a very coarse powder. Keep
aside.
oil and fry peanuts, till golden brown.
Remove.
In the same oil, fry curry leaves, till
green and crisp. Remove.
To the same oil, add mustard seeds.
When they splutter, add remaining
tempering ingredients along with
tamarind.
Add coconut, powdered rice flakes, salt
and sugar.
Mix well, remove and cool.
Grind into a coarse powder.
Add fried peanuts, roasted Bengal gram
and lightly crushed curry leaves. Mix
well and store in airtight containers.
DESSERTS
PAYASAS
(Puddings)
APPE PAYASA (Milk Pudding with
Crisp-Fried Semolina Fritters)
BADAM KHEER (Milk Pudding with
Almonds)
SABAKKI PAYASA (Milk Pudding with
Sago Pearls)
SHAMIGE PAYASA (Milk Pudding
with Fried Vermicelli)
HESARUBELE PAYASA (Green Gram
Pudding, with Coconut Milk and
Jaggery)
AKKI KADALEBELE PAYASA (Rice
and Bengal Gram Pudding)
GASA GASE PAYASA (Poppy Seed
Pudding with Coconut and Jaggery)
HALASINA HANNU PAYASA
(Jackfruit Pudding with Coconut Milk
and Jaggery)
APPE PAYASA
(Milk Pudding with
Crisp-Fried
Semolina Fritters)
Ingredients
SEMOLINA FRITTERS
cup fine semolina
1 tbsp flour
1 tbsp ghee
1/8 tsp salt
MILK PUDDING
12 cups/ 3 litres full-cream milk
1 cups sugar
1/8 tsp saffron strands, soaked in 2 tbsp
of warm milk
TO FRY
1 cup oil
cup ghee
GARNISH
Serves: 6-8
Cooking time: 1 hour 25 minutes
Method
Make a firm dough of semolina, flour,
ghee and salt and keep aside, covered
with a damp cloth for 1 hour.
In a heavy-bottomed pan, preferably
non-stick, bring milk to a boil.
Reduce heat to low and simmer for
about 1 hour & 15 minutes, stirring
constantly, till it reduces to a little more
than half the original volume and takes
on a pinkish tinge.
Knead the dough well and divide into
four portions. Knead each portion further
and roll it into thin round discs using a
little flour.
In a wok or kadhai, heat oil and ghee for
frying.
Fry cashew nuts, till light golden brown.
Add raisins and fry, till plump. Drain
and keep aside.
In the same kadhai, fry semolina discs in
batches, till crisp and golden brown.
Keep pressing each disc with a spatula,
so they dont puff up.
Drain and keep aside, till cool.
Break the discs into 1 pieces and add to
the milk.
Cook for about 5 minutes.
Stir in sugar, cardamom powder and
saffron. Cook for about 5 minutes longer.
raisins.
Serve warm or chilled.
BADAM KHEER
(Milk Pudding with
Almonds)
Ingredients
1 cup almonds
1 cups sugar
of warm milk
tsp almond essence
GARNISH
2 tbsp ghee
Serves: 6-8
Method
Soak almonds in hot water for an hour.
Peel and grind to a coarse paste, adding
a little milk. Keep aside.
about 40 minutes, till it thickens.
Add almond paste and stir for about 5
minutes.
Add sugar and cook for another 5
minutes.
Add cardamom powder and saffron and
cook for about 3 minutes.
Add almond essence and remove from
heat.
In a small wok or kadhai, heat ghee and
raisins.
SABAKKI
PAYASA
(Milk Pudding with
Sago Pearls)
Ingredients
cup sago pearls
4 cups/ 1 litre full-cream milk
2 tbsp ghee
1 cup sugar
of warm milk
Serves: 6-8
Cooking time: 1 hour & 30 minutes
Method
Wash sago and soak it in 1 cup of water
for about 30 minutes. Drain and keep
aside.
about 30 minutes, till it thickens. Keep
aside.
In a wok or kadhai, heat ghee and fry
cashew nuts, till light golden brown.
and keep aside.
In the same ghee, fry the drained sago for
about 2 minutes.
Pour in 2 cups water and cook, till the
sago softens.
Add cooked sago to the milk and simmer
on medium heat for about 2 minutes.
Stir in sugar, cardamom powder and
saffron and cook for about 3 minutes.
raisins.
SHAMIGE
PAYASA
(Milk Pudding with
Fried Vermicelli)
Ingredients
2 tbsp ghee
cup almonds, chopped (optional)
1 cup fine vermicelli
1 cups sugar
of warm milk
Serves: 6-8
Method
about 40 minutes, till it thickens.
In a wok or kadhai, heat ghee and fry
cashew nuts, till light golden brown.
Add almonds and fry, till golden.
and keep aside.
In the same ghee, fry vermicelli on low
heat, till light golden brown.
Add 1 cup of hot water and simmer for
about 2 minutes, till the vermicelli
softens slightly.
Add sugar and the cooked vermicelli to
the milk and cook for about 5 minutes.
Stir in cardamom powder and saffron.
Cook for about 3 minutes longer.
raisins.
HESARUBELE
PAYASA
(Green Gram
Pudding, with
Coconut Milk and
Jaggery)
Ingredients
dal)
2 cups grated jaggery
1/8 tsp powdered nutmeg
GARNISH
2 tbsp ghee
Serves: 6-8
Method
roast dal lightly till aromatic.
Pour in 2 cups of water and cook on
medium heat, till tender.
Grind half the grated coconut with 1 cup
of warm water into a fine paste. Repeat
with remaining coconut.
Strain the thick coconut milk through a
finemeshed strainer and keep aside.
Add 2 cups of warm water to the
coconut residue and grind again. Strain
the thin coconut milk.
Add the thin coconut milk, jaggery to the
cooked dal and simmer on medium heat
Add cardamom and nutmeg powder.
Cook for about 2 minutes, stirring
constantly.
Pour in thick coconut milk and remove
from heat.
and keep aside.
Add the sliced coconut and fry, till light
golden. Drain and keep aside.
Garnish with fried cashwe nuts, raisins,
and coconut.
AKKI
KADALEBELE
PAYASA
(Rice and Bengal
Gram Pudding)
Ingredients
1 cup rice
cup Bengal gram (chana dal)
2 cups/ 1/2 litre full-cream milk
1 cups powdered jaggery
of warm milk
2 tbsp ghee
GARNISH
1 tbsp ghee
Serves: 6-8
Method
Heat 1 tbsp ghee in a heavy- bottomed
wok or kadhai. Add Bengal gram and fry
for a minute.
Wash the rice, chana dal and add 3 cups
of water. Cook for 3 minutes.
Cook the mixture on a low fire for 3
minutes, till the dal and rice are soft.
Add milk and jaggery and cook for
another 5 minutes.
Add coconut, cardamom powder, saffron
and cook for 2 minutes.
Heat 1 tbsp ghee and fry cashew nuts,
till light golden brown.
raisins.
GASA GASE
PAYASA
(Poppy Seed
Pudding with
Coconut and
Jaggery)
Ingredients
2 tbsp rice
2 tbsp almonds
3 tbsp poppy seeds
1 cup/ 250 gms full-cream milk
GARNISH
2 tbsp ghee
Serves: 6
Method
Wash the rice and soak in water for
about 30 minutes.
Soak almonds in hot water for about 30
minutes. Peel.
On a heavy griddle or tava, roast poppy
seeds, till aromatic.
Drain rice and grind with almonds,
poppy seeds and coconut into a coarse
paste, adding little water.
In a heavy-bottomed pan, combine the
ground mixture, jaggery and cook for
about 5 minutes.
Pour in milk and simmer for about 2
minutes. Add a little hot water for a
thinner consistency.
Add cardamom powder and cook for
another 2 minutes.
Add raisins and fry till plump. Drain.
raisins.
HALASINA
HANNU PAYASA
(Jackfruit Pudding
with Coconut Milk
and Jaggery)
Ingredients
20 sections of ripe jackfruit
+ cups ghee
Serves: 6-8
Method
Remove the seeds and fibres from the
jackfruit sections and cut them in 1/8
bits.
grated coconut and grind into a fine
paste. Strain the thick coconut milk
through a fine meshed strainer and keep
aside.
coconut residue and grind again. Strain
the thin coconut milk and keep aside.
cup of ghee and fry cashew nuts, till
light golden brown.
Add raisins and fry till plump.
Add sliced coconut and fry, till fragrant.
In the same ghee, fry the chopped
jackfruit for about 5 minutes, till soft.
Pour in the thin coconut milk and cook
on medium heat for about 3 minutes.
Add jaggery and cook for about 5
minutes
Reduce heat to low, stir in thick coconut
milk, cardamom powder and simmer for
about 2 minutes
Garnish with fried cashew nuts, raisins
and coconut.
HALWAS
HAYAGREEVA (Bengal Gram Halwa)
HALBAI (Coconut Milk and Jaggery
Halwa)
DUMROTE/ KASHI HALWA (Ash
Gourd Halwa)
SAJJIGE (Semolina Halwa)
SIHI HUGGI (Rice and Green Gram
Halwa)
HOORNA HOLIGE (Wholewheat
Flatbread with Bengal Gram and Jaggery
Filling)
BALE HANNU RASAYANA (Banana
With Jaggery and Fresh Grated Coconut)
MODAKA (Dumplings with Coconut
and Jaggery Filling)
HAYAGREEVA
(Bengal Gram
Halwa)
Ingredients
1 cups husked, split Bengal gram
(chana dal)
tsp powdered nutmeg
cup ghee
FESTIVAL NOTES:
Hayagreeva is the signature dessert of
Udupi cuisine and is served on the ninth
day (navami) of the Dussehra festival.
Serves: 6
Method
Cook in a pressure cooker with 3 cups
of water for 5 minutes on low heat, after
the cooker reaches full pressure, till soft
but not mushy. Drain excess water.
When cool, transfer to a heavy-bottomed
pan and add jaggery. Cook on low heat
Add coconut, cardamom and nutmeg
powder. Stir for about 2 minutes.
Keep aside.
Fry raisins till plump. Pour the ghee into
the dal mixture.
Cook for another 3 minutes.
Remove.
Serve warm.
HALBAI
(Coconut Milk and
Jaggery Halwa)
Ingredients
cup rice
cup wheat grains
2 cups grated fresh coconut, pressed
1 tbsp ghee
Note:
If an 8 cookie sheet is not available,
use a 16 tray and set the halwa in half
the tray.
Store for up to 3 days in the refrigerator.
TIP:
Placing the tray of halbai in the
refrigerator for about 30 minutes hastens
the process of setting.
FESTIVAL NOTE:
Halbai is often made and served during
the Dussehra festival.
Serves: 6
Soaking time: Overnight
Method
Wash rice and wheat and soak in water
overnight.
Grease an 8 cookie sheet with ghee.
Drain the rice and wheat and mix with
coconut.
Grind half the coconut, rice and wheat
into a smooth paste adding sufficient
water. Repeat with remaining mixture.
Strain the paste through a large-meshed
strainer into a bowl. Reserve the liquid.
Grind the residue in the strainer with
sufficient water into a smooth paste.
Strain the paste into the same bowl and
mix well. Keep the thin milk aside.
non-stick, combine thick and thin
coconut milk with jaggery. Cook on low
heat, for about 10 minutes, stirring all
the while.
Add ghee and cardamom and continue
cooking for about 5 minutes, till the
mixture thickens. It will begin to leave
the sides of the pan and become a thick
mass.
Pour the mixture into the greased tray
and level with a greased metal spatula.
Leave till it cools and set.
Cut it into 2 squares with a pastry cutter
or knife dipped in hot water.
DUMROTE/
KASHI HALWA
(Ash Gourd Halwa)
Ingredients
1 kg/ 5 cups grated ash gourd
cup + cup + cup ghee
cup chopped almonds
cup fine semolina
200 gms/ 1 cup grated mawa/khoya
(dried milk solids)
2 cups sugar
20 saffron strands, soaked in 1 tbsp of
warm milk
FESTIVAL NOTE:
Dumrote/Kashi Halwa is made on
Diwali and is a popular dessert at
weddings.
Serves: 6-8
Method
Squeeze excess water out of the grated
ash gourd and measure 5 cups.
In a wok or kadhai, heat cup ghee and
fry cashew nuts, almonds till light
golden brown. Add raisins and fry till
plump. Remove and keep aside.
In the same ghee, fry semolina, till light
golden brown and aromatic. Remove
and keep aside.
non-stick, cook ash gourd on medium
heat for about 5 minutes, till all the
water evaporates.
Add cup ghee and saut for about 5
minutes.
Add fried semolina and cook for another
5 minutes.
Mix in sugar and the milk solids and
cook for about 5 minutes longer.
Add remaining ghee and cook on low
heat for about 5 minutes, stirring
constantly.
Add cardamom powder and saffron and
cook for about 2 minutes. Remove.
Garnish with fried nuts and raisins.
Serve warm or at room temperature.
SAJJIGE
(Semolina Halwa)
Ingredients
cup + cup ghee
cup almonds, chopped (optional)
1 cup semolina
2 cups/ 1/2 litre full-cream milk
1 cups sugar
of warm milk
VARIATIONS:
Satyanarayana Prasada: Add 1 cup
chopped bananas or pineapple with the
semolina.
FESTIVAL NOTE:
Satyanarayana Prasada is served during
the Satyanarayana Puja in small
quantitiesabout 2 tbsp per person.
Serves: 6-8
Method
fry cashew nuts and almonds, till light
golden brown. Add raisins and fry till
plump. Drain and keep aside.
Add remaining ghee to the pan and fry
semolina for about 5 minutes, till golden
brown and aromatic.
In a heavy-bottomed pan, bring milk to a
boil with 2 cups water.
Reduce heat to low and add fried
semolina, stirring vigorously to avoid
lumps. Cook for about 4 minutes, till
soft.
Add sugar and cook for about 5 minutes.
Mix in cardamom powder and saffron.
Cook on low heat for about 3 minutes.
Garnish with fried nuts and raisins.
Serve warm.
SIHI HUGGI
(Rice and Green
Gram Halwa)
Ingredients
dal)
1 cup long-grained rice
6 tbsp ghee
6 cloves
2 tbsp almonds, chopped
1/8 tsp powdered nutmeg
of warm milk
A pinch of crystalline cooking camphor
FESTIVAL NOTE:
Sihi Huggi is made during the festival of
Sankranti.
Serves: 6-8
Method
In a pressure cooker, roast dal for about
a minute.
Wash rice and add it to the cooker with
milk and 2 cups of water.
Cook for 5 minutes on low heat, after the
cooker reaches full pressure.
In a heavy-bottomed pan, combine
jaggery and cup of water and cook for
about 3 minutes, on low heat, till it
becomes slightly sticky.
Mix in cooked rice and dal and cook on
low heat for about 4 minutes.
fry cloves, till fragrant.
Add cashew nuts and almonds to the
ghee in the wok and fry, till light golden
brown.
Add raisins and fry till plump. Drain and
keep aside.
Pour the residual ghee into the jaggery,
rice and dal mix.
Grind the fried cloves to a coarse
powder.
Add to the jaggery, rice and dal mix with
coconut, cardamom powder, nutmeg, and
saffron.
Finally, add camphor and cook on very
low heat for about 4 minutes, stirring
continuously.
Add fried nuts and raisins. Mix well and
serve warm.
HOORNA HOLIGE
(Wholewheat
Flatbread with
Bengal Gram and
Jaggery Filling)
Ingredients
THE FILLING
2 cups husked, split Bengal gram (chana
dal)
1 tsp powdered nutmeg
THE DOUGH
2 cups flour
cup fine semolina (chiroti rave)
1/8 tsp salt
cup oil
cup rice flour
TO SERVE
2 tbsp ghee
Makes: About 25 flatbreads
Cooking time: 3 hours
Method
In a pressure cooker put the dal with
turmeric powder and 4 cups of water.
Cook for 5 minutes on low heat, after the
cooker reaches full pressure, till soft,
but not mushy.
Drain the dal thoroughly. (Save the
water if you want to make hoorna kattu
saaru or Bengal gram and jaggery soup;
p. 30.)
In a heavy-bottomed pan, combine the
drained dal and jaggery. Cook on
medium heat for about 5 minutes, till it
gets dry.
Add coconut and remove from heat.
When cool, grind the mixture to a fine
paste, Add nutmeg and cardamom
powder in the final grind. Keep the
mixture covered.
THE DOUGH
In a bowl, combine flour, semolina, salt,
turmeric powder and 2 tbsp oil.
Add up to cup of water and knead to
make a loose, soft dough. Keep it
covered for 1 hour.
Knead the dough well again. Roll it into
a ball and coat with remaining oil. Keep
aside for 1 hour.
TO MAKE THE HOLIGE
Divide the filling and dough into 25
medium lemon-sized balls.
Shape a ball of dough into a cup in your
palm and put the filling inside.
Pull up the dough from the sides and
cover the filling.
Pat into a round disc on a small piece of
oiled
banana leaf or butter paper and slowly
roll into a thin circle, dusting it with rice
flour.
Transfer the holige to a non-stick griddle
or tava and roast on low heat, till
golden.
Flip over and roast the other side, till
done.
Cook the remaining holige in the same
way.
Smear the holige with ghee and serve hot
with ghee and hot milk.
FESTIVAL NOTE:
Holige is made for Ugadi, the Kannada
New Years Day and many other
festivals.
BALE HANNU
RASAYANA
(Banana With
Jaggery and Fresh
Grated Coconut)
Ingredients
cup powdered jaggery
cup fresh grated coconut
1 tbsp milk
6 ripe table bananas
NOTE:
Bananas blacken soon after slicing.
Chop just before serving.
Serves: 6
Method
In a bowl, combine all ingredients,
except bananas and mix well.
Just before serving, peel bananas and
slice into slices.
Add to the bowl and mix lightly.
Serve with chapattis.
MODAKA
(Dumplings with
Coconut and
Jaggery Filling)
Ingredients
THE FILLING
cup powdered jaggery
tsp green cardamom seeds, powdered
Ghee for kneading
DUMPLING COVER
1 cup rice flour
A pinch of salt
3 tbsp ghee
1 cups water
Serves: 6
Method
In a wok or kadhai, combine coconut and
jaggery.
Cook on low heat till jaggery melts and
mixture thickens.
Mix in the cardamom powder. Remove
and cool.
Knead the filling with fingers greased
with a little ghee and form into small
balls. Keep aside.
THE DOUGH
Sift rice flour and keep aside.
In a pan, boil 1 cups of water with a
pinch of salt and 1 tsp ghee.
Add rice flour to boiling water, stirring
briskly with a wooden spatula. Make
sure that no lumps are formed.
about 2 minutes.
When cool enough to handle, grease your
fingers with ghee and knead the dough
till it is pliable.
Divide the dough into the same number
of balls as the filling.
TO MAKE THE MODAKAS
Dip your fingers in warm water and ghee
and shape a ball of dough into a cup in
your palm and put the filling inside.
Pull up the dough from the sides and
cover the filling.
Shape into a conical dumpling.
Make all the modakas in the same way.
Steam the modakas for 10-15 minutes.
Remove.
FESTIVAL NOTE:
Modakas are considered to be the
favourite food of Lord Ganesha and are
made and served on the festival of
Ganesh Chaturthi.
NOTE:
The rice flour should be fresh.
SIHI THINDI
(Confections)
RAVE UNDE (Sweet Semolina Balls)
BESAN LADOO (Sweet Gram Flour
Balls)
KOBRI MITHAI (Coconut Milk Fudge)
BADAM BURFI (Almond Fudge)
MYSORE PAK (Gram Flour Fudge)
SOMASE (Half Moon-Shaped Sweet
with Filling)
RAVE UNDE
(Sweet Semolina
Balls)
Ingredients
cup + cup ghee
8 cloves
1 cups fine semolina (chiroti rave)
tsp powdered nutmeg
1 cups sugar, powdered
5 saffron strands, soaked in 2 tbsp of
warm milk
Makes: 20 undes/balls
Method
and remove.
To the same wok, add cloves and fry, till
aromatic. Remove and powder cloves
coarsely.
Add the remaining ghee to the same wok
and roast semolina for 5 minutes, till
golden brown and aromatic.
Mix in coconut and roast for 2 minutes.
Stir in cloves, cardamom and nutmeg
powders.
Mix sugar and 1 tbsp water in a heavy-
bottomed pan and cook for 2 minutes, till
the syrup becomes a little sticky. Add the
semolina mixture and mix well.
Add fried cashew nuts and raisins and
saffron to the semolina and mix well.
Keep aside till cool enough to handle.
Knead and shape into table tennis-sized
balls with both hands. Sprinkle a little
milk periodically, if the mixture is too
dry.
The undes will harden as they cool.
Store in an airtight container.
BESAN LADOO
(Sweet Gram Flour
Balls)
Ingredients
cup ghee
cup halved cashew nuts, broken into 4
pieces
cup almonds, chopped into small
pieces
1 cups Bengal gram flour (besan)
1 cup powdered sugar
Makes: 20 ladoos
Method
In a non-stick pan, heat 3 tbsp ghee and
fry cashew nuts and almonds, till golden
brown.
Add raisins and fry till plump. Drain and
remove.
To the same pan, add remaining ghee.
When hot, add gram flour and roast on
medium heat for 7 minutes, till golden
brown and aromatic.
Switch off the heat and mix in sugar.
Cool.
Add cardamom powder, fried nuts and
raisins.
Mix thoroughly and keep aside till cool
enough to handle.
Knead the mixture for 10 minutes, till
soft and pliable.
Shape into lemon-sized balls with both
hands.
Store in an airtight container.
KOBRI MITHAI
(Coconut Milk
Fudge)
Ingredients
1 tbsp ghee
2 cups/ litre full-cream milk + cup
milk
2 cups sugar
NOTE:
It will stay fresh outside a refrigerator
for 5 days.
If you dont have an 8 cookie sheet, use
a 16 tray and use half the tray.
Makes: 20 pieces
Method
Grease an 8 square cookie sheet with
ghee.
In a heavy-bottomed non-stick pan, cook
2 cups milk on medium heat for 10
minutes, till reduced to half the original
volume.
Grind cup milk and the coconut to a
coarse consistency.
Add the ground coconut and sugar to the
reduced milk.
Cook on medium heat for about 15
minutes, stirring continuously, till the
mixture starts frothing and leaving the
sides of the pan.
Switch off the heat and continue to stir
for about 5 minutes longer.
Pour the mixture into the greased tray.
Spread it evenly and smoothen with the
back of a flat greased spoon.
Keep aside for 5 minutes to cool
slightly.
With a pastry cutter or knife cut into 1
squares.
Remove and store.
BADAM BURFI
(Almond Fudge)
Ingredients
1 cup almonds
1/8 tsp saffron strands, soaked in 2 tbsps
warm milk
cup milk
2 cups sugar
3 tbsp ghee
tsp almond essence
NOTE:
It will stay fresh outside a refrigerator
for a week.
a 16 tray and half the tray.
Makes: 30 pieces
Method
Soak almonds in hot water for an hour.
Drain and peel almonds.
Grind almonds and saffron into a coarse
paste, adding milk gradually.
non-stick, combine ground almonds and
sugar. Cook on medium heat for 10
minutes, stirring constantly.
As the mixture starts to thicken, add 1
tbsp of ghee and cook for 5 minutes.
Add another tbsp of ghee and cook for
another 3 minutes.
Add the remaining ghee and stir
continuously,
till the mixture leaves the sides and rises
in a foam.
Stir in almond essence.
Switch off the heat and continue to stir
for another 2 minutes.
Pour the mixture on to an 8 greased
cookie sheet and smoothen with a
greased metal spatula.
Mark 1 squares with a pastry cutter
or knife.
Cool and cut into squares. Remove and
store.
MYSORE PAK
(Gram Flour Fudge)
Ingredients
1 cups sugar, powdered
cup water
1 cup sifted Bengal gram flour
2 cups freshly-made ghee
1/8 tsp cooking soda
1/8 tsp saffron strands, soaked in 2 tbsps
of warm milk
NOTE:
It is important to use freshly made ghee
for Mysore Pak. See p. xxii (Handy
Tips) to make fresh ghee.
The gram flour should also be freshly
ground.
a 16 tray and half the tray.
Makes: 15-20 pieces
Method
Warm the ghee and keep aside.
non-stick, combine sugar with cup of
water.
Cook on medium heat, till the sugar
dissolves completely.
Mix in cup of ghee.
Gradually add gram flour, stirring
continuously with a wooden spatula, till
well blended.
Add another cup and stir till
absorbed.
With the remaining 1 cup, add a quarter
of a cup at a time stirring between each
addition till its absorbed.
Keep stirring and cook on medium heat,
till the mixture froths up.
Add the cooking soda and saffron and
remove from heat.
Give it a quick mix and pour it into a
greased 8 square cookie sheet.
Cut it into squares with a pastry cutter or
sharp knife, while still warm.
Remove when cool and store.
SOMASE
(Half Moon-shaped
Sweet with Filling)
Ingredients
PASTRY
1 cups refined flour
cup fine semolina (chirote rave)
1/8 tsp salt
2 tbsp ghee
cup milk
FILLING
2 tbsp poppy seeds
chana)
cup sugar
TO MAKE THE SOMASE
cup rice flour for dusting
3 cups oil for frying
Makes: 20 pieces
NOTE:
Special spoons with a serrated wheel at
one end and a spoon at the other, are
available in stores selling Indian
utensils.
FESTIVAL NOTE:
Somases are made during the festival of
Ganesh Chaturthi.
Method
In a bowl, combine refined flour,
semolina, salt and ghee.
Gradually add milk and knead to make a
stiff, pliable dough.
Keep covered with a damp cloth for 1
hour.
In a dry griddle, roast poppy seeds, till
aromatic. Remove and keep aside.
Combine gram, coconut, cardamom,
poppy seeds and grind, adding sugar in
the final grind.
Knead the dough with wet fingers, till
absolutely smooth.
Shape into small lemon-sized balls.
Roll each dough ball into a thin, 3 disc,
dusting the dough with rice flour.
Put 1 tbsp of filling on one half of a disc.
Apply water along the edges and fold the
other half of the dough over the filling.
Press the edges gently to seal. Run a
wheel over the sealed edge to make a
zigzag design.
Make all the somass in the same way.
In a wok or kadhai, add oil and deep-fry
the somase on low heat, till light golden
brown and crisp.
Drain on a paper towel-lined plate.
Cool and store.
Glossary
ENGLISH HINDI KANNADA
Almond Badam Baadami
Amaranth Chawli
Dantin Soppu
leaves Bhaji
Asafoetida Hing Ingu
Ash gourd/
Petha Bood Kumblekai
white pumpkin
Aubergine/
eggplant/ Baingan Badanekai
brinjal
Bangalore/ Mysore
- long green
Badanekai
- round jade
Gullad Badanekai
green
Banana
- fruit Kela Bale Hannu
Kacha
- cooking Kela Balekai
Kele Ka
- stem Dindu
Tana
Beans
- Cluster beans Gwar Phali Gorikai
- Field beans Val/ Sem Avarekalu
- French beans,
Farasvi Huralikai
green
- Flat beans/
Papdi Chapparada/Avarekai
broad beans
Beetroot Chukandar Beetroot
Bengal gram
- whole Kala Chana Kadale
- husked, split Chana Dal Kadalebele
Bhuna
- roasted Hurugaddale/ Puttani
Chana
- flour Besan Kadale Hittu
Bitter gourd Karela Haagalakai
Black gram
- husked, split Urad Dal Uddinbele
- whole Sabut urad Uddu
Black pepper Kali mirch Menasu
Black-eyed
beans/ cow Lobia Alasande
peas
Butter Makhan Benne
- clarified Ghee Tuppa
Bottle gourd Lauki Sorekai
Bund gobhi/
Cabbage Kosu
Patta gobi
Camphor,
Karpoor Pachakarpura
cooking
Capsicum/ bell Shimla
Donmensinkai
pepper mirch
Cardamom,
Hari elaichi Yellaki
green
Carom seeds/
Ajwain Oma
thymol seeds
Carrot Gajar Carrot
Cashew nut Kaju Godambi
Cauliflower Phool Gobi Cauliflower
Kabuli
Chickpeas Chana Bili Kadale
Chilli
- whole dried Sookhi lal
Onamensinkai
red mirch
- green Hari mirch Hasimensinkai
- powder Lal mirch Mensinkai pudi
Chayote
Chow
squash/ choko/ Seeme Badanekai
chow
green squash
Cinnamon Dalchini Lavanga chakke
Cloves Laung Lavanga
Coconut
- dried Copra Ona Kobri
- fresh Nariyal Tenginkai
Nariyal ka
- milk Tenginkai Haalu
doodh
Colocasia Arbi Shame Gedde
Coriander
- leaves/ Hara
Kothambari Soppu
cilantro Dhania
Sabut
- seeds Kothambari Beeja
sookha
dhania
Kakri/
Cucumber Southekai
Kheera
Cumin seeds Zeera Jeerige
Curry leaves Kari Patta Karibevanna Soppu
Drumstick/ Sahijan ki
Nuggekai
Saregova Phalli
Finger millet Nachni Ragi
Fenugreek
- leaves Methi Bhaji Menthyada Soppu
- seeds Methi Dana Menthe
Ginger
- dry Saunth Ona Shunti
- fresh Adrak Hasi Shunti
Green gram
- husked, split Moong dal Hesarubele
Sabut
- whole Hesarukalu
Moong
Jaggery Gur Bella
Jackfruit
Khatal Halasinakai
- raw
- fruit Phanas Halasina Hannu
Lime/ lemon Nimbu Nimbe Hannu
Mace Javithri Jayakai Huvu
Mango
- ripe Aam Mavina Hannu
- raw Kairi Mavinkai
Milk Doodh Haalu
Mint Pudina Pudina Soppu
Mustard seeds Rai Sasive
Nutmeg Jaiphal Jajikai
Oil Tel Enne
Okra/ ladies
fingers Bhindi Bendekai
Onion Pyaaz Eerulli

Orange Santara Kitle Hannu
Peanut Mung Phalli Kadalekai
Peas Mattar Battani
Pigeon peas,
Tuvar/
husked, split/ Togari Bele
arhar dal
red gram
Poppy seeds Khus khus Gasa Gase
Potato Alu Alu Gedde
Pumpkin, red Kaddu Sihi Kumblekai
Radish, white Muli Mulangi
Raisins Kishmish Ona Drakshi
Rice
- cooked Chawal Anna
- raw Chawal Akki
- parboiled Ukda Kusubal Akki
- beaten Poha Avalakki
Chawal ka
- flour atta Akki Hittu
Ridge gourd Turai Heerekai

Saffron Kesar Kesari
Semolina Rava/ sooji Rave
- normal Uppitu rave
- fine Chiroti rave
Sesame
- seeds Til Ellu
- oil Til ka tel Ellu yenai
Sago Sabudana Sabakki
Salt Namak Uppu
Snake gourd Chirchinda Padavalkai
Spinach Palak Palak Soppu
Sweet potato Shakarkand Genasu
Sugar Cheeni Sakare
Tamarind Imli Hunse Hannu
- fruit Hunse Hannu
- raw Hunsekai
Tomato Tamatar Tomato Hannu
Turmeric Haldi Arishana
- fresh root Arishina Beru
- powder Arishina Pudi
Vermicelli Sevian Shamige
Wheat Gehun Godi
- wholewheat
Atta Godi Hittu
flour
- refined flour Maida Maida Hittu
Yam, elephant
Zimikand Soorana Gedde
foot
Yogurt/ curd Dahi Mosaru

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61, II Floor, Silverline Building,

my late husband, Cdr. B

I was told that the timing of a recipe is

Over flames and

It is served in very small quantites

Onion Pyaaz Eerulli

Ridge gourd Turai Heerekai

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