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Culture Documents
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?
Method
Snip the red chillies with a pair of
kitchen scissors into 4 pieces each and
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
cup husked, split Bengal gram (chana
dal)
cup husked, split black gram (urad
dal)
tbsp oil
tsp mustard seeds
tsp asafoetida powder
cup tamarind, pinched into small
pieces
cup curry leaves
tsp turmeric powder
1 tbsp grated jaggery
tsp salt or to taste
Makes: 250 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.
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.
Mix well and store in airtight containers.
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
cup husked, split Bengal gram (chana
dal)
cup husked, split black gram (urad
dal)
cup husked, split red gram (tuvar/
arhar dal)
cup + 1 tbsp husked, split green gram
(moong dal)
tbsp oil
tsp asafoetida powder
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
tsp salt or to taste
Makes: 250 gms/ 2 cups pf powder
Preparation time: 30 minutes
Cooking time: 45 minutes
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.
Mix well and store in airtight containers.
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
cup husked, split red gram (tuvar/
arhar dal)
tsp mustard seeds
1/8 tsp asafoetida powder
tsp salt or to taste
Makes: 100 gms/1 cup of powder
Preparation time: 15 minutes
Cooking time: 30 minutes
Method
Snip the red chillies with a pair of
kitchen scissors into 4 pieces each and
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.
Mix well and store in airtight containers.
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
1 tbsp grated jaggery
SPICE PASTE
1 tbsp oil
cup coriander seeds
2 tbsp husked, split Bengal gram (chana
dal)
1 tsp fenugreek seeds
4 x 1 cinnamon sticks
14 whole dried red chillies (Byadige)
tsp asafoetida powder
1 cup grated dried coconut
TEMPERING
2 tbsp ghee
2 tbsp vegetable oil
1/3 cup halved cashew nuts
1 tsp mustard seeds
tsp asafoetida powder
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
1 cup basmati rice, washed
2 tbsp oil
1 tsp salt or to taste
tsp turmeric powder
4 tbsp + 1 tbsp vangi bhat pudi (p. 5)
2 tbsp lemon juice
2 tbsp grated dried coconut
TEMPERING
3 tbsp vegetable oil
2 tbsp ghee
cup quartered cashew nuts
tsp mustard seeds
1 tbsp husked, split Bengal gram (chana
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
Preparation time: 30 minutes
Cooking time: 15 minutes
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.
In a heavy-bottomed wok or kadhai, heat
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 cup basmati rice, washed
1 tbsp oil
1 tsp salt or to taste
SPICE PASTE
500 gms/ 2 medium raw, sour mangoes
(2 cups peeled and grated)
1 cup grated fresh coconut
1 tsp mustard seeds
8 whole dried red chillies (Byadige)
tsp turmeric powder
tsp asafoetida powder
TEMPERING
2 tbsp vegetable oil
1 tsp mustard seeds
1 tbsp husked, split Bengal gram (chana
dal)
1 tbsp husked, split black gram (urad
dal)
cup peanuts
15 curry leaves
Note:
The mango paste can be made ahead and
frozen.
Serves: 6-8
Preparation time: 30 minutes
Cooking time: 30 minutes
Method
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.
Grind half the mangoes with spice paste
ingredients into a fine paste.
In a heavy-bottomed wok or kadhai, heat
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
1 tsp salt or to taste
2 tbsp fresh lemon juice
cup grated fresh coconut
cup fresh coriander leaves, chopped
TEMPERING
2 tbsp vegetable oil
1 tsp mustard seeds
1 tbsp husked, split Bengal gram (chana
dal)
1 tbsp husked, split black gram (urad
dal)
4 fresh green chillies, slit lengthwise
and finely chopped
1 fresh ginger, minced
10 curry leaves
tsp turmeric powder
1/8 tsp asafoetida powder
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 20 minutes
Method
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.
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
1 cup long-grained rice, washed
4 tbsp ghee
1 cups grated fresh coconut
1 tsp salt or to taste
2 tbsp oil
SPICE POWDER
1 tbsp husked, split, black gram (urad
dal)
1 tsp whole black pepper
TEMPERING
cup quartered cashew nuts
1 tsp mustard seeds
1 tbsp husked, split Bengal gram (chana
dal)
1 tbsp husked, split black gram (urad
dal)
2 whole dried red chillies, broken into
small pieces
1/8 tsp asafoetida powder
15 curry leaves
Serves: 6-8
Preparation time: 15 minutes
Cooking time: 30 minutes
Method
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.
In a heavy-bottomed wok or kadhai,
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
1 cup long-grained rice, washed
1 tsp salt or to taste
SPICE POWDER
2 tbsp white sesame seeds
2 tbsp grated dried coconut
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)
2 tbsp grated jaggery
tsp asafoetida powder
tsp turmeric powder
TEMPERING
cup sesame oil
tsp mustard seeds
1 tbsp husked, split Bengal gram (chana
dal)
1 tbsp husked, split black gram (urad
dal)
2 whole dried red chillies, broken into
small pieces
tsp asafoetida powder
cup peanuts
15 curry leaves
Note:
Store any left over powder for another
time.
Serves: 6-8
Preparation time: 15 minutes
Cooking time: 30 minutes
Method
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.
In a heavy-bottomed wok or kadhai,
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.
In the same wok, heat oil for tempering
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 salt or to taste
1 tsp sugar
4 fresh green chillies, coarsely chopped
1 fresh ginger, minced
2 tbsp fresh coriander leaves, chopped
TEMPERING
2 tsp vegetable oil
1 tsp ghee
tsp mustard seeds
1 tbsp husked, split Bengal gram (chana
dal)
1 tbsp husked, split black gram (urad
dal)
1/8 tsp asafoetida powder
10 curry leaves
Serves: 6-8
Preparation time: 5 minutes
Cooking time: 10 minutes
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.
In a heavy-bottomed wok or kadhai, heat
oil and ghee for tempering and add
mustard seeds. When they splutter, 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
1/8 tsp asafoetida powder
1 fresh ginger, minced
2 fresh green chillies, coarsely chopped
10 curry leaves
1 tsp salt or to taste
2 tbsp grated fresh coconut
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 30 minutes
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
heat, after the cooker reaches full
pressure.
In a heavy-bottomed wok or kadhai, heat
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
cup husked, split red gram (tuvar/
arhar dal), washed
1/8 tsp turmeric powder
tsp oil
1 tsp salt or to taste
2 medium tomatoes, chopped into
cubes
1 tbsp + 1 tsp rasam powder (p. 3)
1 tbsp grated jaggery
12 curry leaves
1/8 tsp asafoetida powder
TEMPERING
2 tsp ghee
tsp mustard seeds
1/8 tsp asafoetida powder
GARNISH
1 tbsp fresh coriander leaves, chopped
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 15 minutes
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
mustard seeds. When they splutter, 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
tbsp whole black pepper
SAARU
cup husked, split red gram (tuvar/
arhar dal), washed
1/8 tsp turmeric powder
tsp ghee
1 tsp salt or to taste
1 tbsp grated jaggery
12 curry leaves
1 tbsp lemon juice
TEMPERING
1 tsp ghee
tsp mustard seeds
1/8 tsp asafoetida powder
Serves: 4
Preparation time: 5 minutes
Cooking time: 25 minutes
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
heat, after the cooker reaches full
pressure.
Open the cooker when cool. Add 2 cups
of hot water. Churn with an egg beater or
churner into a thin consistency.
Add salt and jaggery and simmer on
medium heat for about 3 minutes.
In a tempering ladle, heat ghee and add
mustard seeds. When they splutter, add
tbsp cumin-pepper powder and
asafoetida powder and stir.
Pour it over the saaru.
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
1 tsp whole black pepper
SAARU
cup husked, split red gram (tuvar/
arhar dal), washed
1/8 tsp turmeric powder
tsp ghee
tsp salt
1 tbsp grated jaggery
3 tbsp lemon juice
TEMPERING
1 tsp ghee
tsp mustard seeds
1 fresh ginger, peeled and grated
3 fresh green chillies, slit
1/8 tsp asafoetida powder
2 whole dried red chillies, broken into
small pieces
10 curry leaves
GARNISH
Add lemon juice
1 tbsp fresh coriander leaves, chopped
Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Method
Grind cumin seeds and pepper to a
coarse powder. Keep aside.
In a pressure cooker, cook the dal,
turmeric powder, tsp ghee and 1 cup
of water for about 8 minutes on low
heat, after the cooker reaches full
pressure.
Open the cooker when cool. Add 2 cups
of hot water. Churn with an egg beater or
churner into a thin consistency.
Add salt and jaggery and simmer on
medium heat
for about 5 minutes. Add the lemon
juice.
In a tempering ladle, heat ghee and add
mustard seeds. When they splutter, add
cumin-pepper powder, ginger, green
chillies, asafoetida powder, red chillies
and curry leaves and stir.
Pour it over the saaru. Boil for 2
minutes.
Serve with hot rice and a palya (pp. 53-
61).
MENASU SAARU
(Black Pepper
Soup)
Ingredients
1 tbsp tamarind, pinched into small
pieces
A few drops of ghee
1 tbsp whole black pepper
2 tbsp husked, split black gram (urad
dal)
tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp grated dried coconut
1 tsp salt or to taste
1 tbsp grated jaggery
TEMPERING
1 tsp ghee
tsp mustard seeds
1/8 tsp asafoetida powder
10 curry leaves
Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes
Method
Soak tamarind in 1 cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
In a heavy-bottomed wok or kadhai, heat
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.
In a tempering ladle, heat ghee and add
mustard seeds. When they splutter, add
asafoetida powder and curry leaves and
stir.
Pour it over the saaru.
Serve with hot rice and a palya (pp. 53-
61).
GODA SAARU
(Spicy Thin Soup)
Ingredients
Cumin-Pepper Powder
1 tsp cumin seeds
1 tsp whole black pepper
SAARU
1 tbsp tamarind, pinched into small
pieces
1 tbsp grated jaggery
1/8 tsp turmeric powder
1 tsp salt or to taste
10 curry leaves
1 tbsp fresh coriander leaves, chopped
TEMPERING
1 tbsp ghee
tsp mustard seeds
2 whole dried red chillies, broken into
small pieces
1 tbsp husked, split red gram (tuvar/
arhar dal)
1 tbsp coriander seeds
tsp asafoetida powder
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
Preparation time: 10 minutes
Cooking time: 20 minutes
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.
In a tempering ladle, heat ghee and add
mustard seeds. When they splutter, add
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
1 tbsp tamarind, pinched into small
pieces
2 cups cooked Bengal gram (chana
dal) water, drained from hoorna holige
(p. 132)
cup prepared hoorna
1 tbsp sarina pudi or rasam powder (p.
3)
1 tbsp grated jaggery
1 tsp salt or to taste
15 curry leaves
TEMPERING
1 tbsp ghee
tsp mustard seeds
1/8 tsp asafoetida powder
GARNISH
2 tbsp fresh coriander leaves, chopped
Serves: 6-8
Preparation time: 5 minutes
Cooking time: 10 minutes
Method
Soak tamarind in 1 cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
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
medium heat for about 3 minutes.
In a tempering ladle, heat ghee and add
mustard seeds. When they splutter, add
asafoetida powder and stir.
Pour it over the saaru.
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
1 cup husked, split red gram (tuvar/
arhar dal), washed
tsp turmeric powder
tsp oil
cup tamarind, pinched into small
pieces
4 drumsticks, cut into 1 pieces
2 tsp salt or to taste
1 tbsp ghee
1 cup shallots (red pearl onions), peeled
2 tbsp huli pudi or sambar powder (p.
4)
1 tbsp grated jaggery
12 curry leaves
TEMPERING
1 tbsp vegetable oil
tsp mustard seeds
tsp asafoetida powder
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
Preparation time: 30 minutes
Cooking time: 40 minutes
Method
In a pressure cooker, cook the dal,
turmeric powder, tsp oil and 3 cups of
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
for about 5 minutes and squeeze out the
thick juice into a bowl.
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
mustard seeds. When they splutter, add
asafoetida powder and stir.
Pour it over the dal.
Serve with hot rice.
SIHI KUMBLEKAI
HULI TOVVE
(Red Gram with
Red Pumpkin)
Ingredients
1 cup husked, split red gram (tuvar/
arhar dal), washed
tsp turmeric powder
tsp oil
2 tbsp tamarind, pinched into small
pieces
3 cups/ 500 gms peeled and chopped red
pumpkin ( cubes)
2 tsp salt or to taste
2 tbsp huli pudi or sambar powder (p. 4)
2 tbsp grated dried coconut
1 tbsp grated jaggery
10 curry leaves
TEMPERING
1 tbsp oil
tsp mustard seeds
1 tbsp husked, split Bengal gram (chana
dal)
1/8 tsp asafoetida powder
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
Preparation time: 30 minutes
Cooking time: 35 minutes
Method
In a pressure cooker, cook the dal,
turmeric powder, tsp oil and 3 cups of
water for about 5 minutes on low heat,
after the cooker reaches full pressure.
Open the cooker when cool.
Soak tamarind in 1 cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
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.
In a tempering ladle, heat oil and add
mustard seeds. When they splutter, add
dal and asafoetida powder and stir.
Pour it over the dal.
Serve with hot rice.
HULIPALYA
(Red Gram With
Spinach)
Ingredients
1 tbsp tamarind, pinched into small
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
2 tsp salt or to taste
1 tbsp huli pudi or sambar powder (p. 4)
1 tbsp grated jaggery
12 curry leaves
2 tbsp grated fresh coconut
TEMPERING
1 tbsp ghee
tsp mustard seeds
tsp fenugreek seeds
tsp asafoetida powder
3 fresh green chillies, slit
Serves: 4-6
Soaking time: 2 hours
Preparation time: 10 minutes
Cooking time: 35 minutes
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.
Serve with hot rice.
KOOTU
(Spicy Red Gram
with Mixed
Vegetables and
Peanuts)
Ingredients
1 cup husked, split red gram (tuvar/
arhar dal)
tsp turmeric powder
tsp oil
cup tamarind, pinched into small
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
1 tbsp grated jaggery
12 curry leaves
SPICE PASTE
1 tbsp oil
1 tbsp husked, split Bengal gram
(chana dal)
1 tbsp husked, split black gram (urad
dal)
2 tbsp coriander seeds
10 whole dried red chillies (Byadige)
tbsp whole black pepper
cup grated dried coconut
tsp asafoetida powder
TEMPERING
2 tbsp oil
1 tsp mustard seeds
cup peanuts
1/8 tsp asafoetida powder
Serves: 6-8
Preparation time: 35 minutes
Cooking time: 40 minutes
Method
In a pressure cooker, cook the dal,
turmeric powder, tsp oil and 3 cups of
water for 3 minutes on low heat, after
the cooker reaches full pressure.
Open the cooker when cool.
Soak tamarind in 1 cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
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.
In a heavy-bottomed wok or kadhai, heat
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
leaves and simmer on medium heat for
about 3 minutes.
In a tempering ladle, heat oil and add
mustard seeds. When they splutter, add
remaining tempering ingredients and stir.
Pour it over the dal and mix well.
Serve with hot rice.
HESARUBELE
TOVVE
(Green Gram with
Ridge Gourd)
Ingredients
1 cup husked, split green gram (moong
dal), washed
1/8 tsp turmeric powder
tsp oil
1 large ridge gourd
3 fresh green chillies, coarsely chopped
fresh ginger, finely chopped
2 tsp salt or to taste
2 tbsp lemon juice
TEMPERING
1 tbsp oil
tsp mustard seeds
1 tbsp husked, split black gram (urad
dal)
1 tbsp husked, split Bengal gram (chana
dal)
2 whole dried red chillies, broken into
small pieces
10 curry leaves
1/8 tsp asafoetida powder
GARNISH
cup fresh coriander leaves, chopped
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
Preparation time: 20 minutes
Cooking time: 35 minutes
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.
In a tempering ladle, heat oil and add
mustard seeds. When they splutter, add
remaining tempering ingredients and stir.
Pour it over the dal and mix well.
Stir in lemon juice and coconut.
Serve with hot rice.
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
cup grated fresh coconut
tsp asafoetida powder
cup tamarind, pinched into small
pieces
2 tsp salt or to taste
1 tbsp grated jaggery
10 curry leaves
TEMPERING
1 tbsp oil
tsp mustard seeds
tsp turmeric powder
GARNISH
2 tsp finely chopped fresh coriander
leaves
Serves: 6-8
Preparation time: 30 minutes
Cooking time: 40 minutes
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.
Soak tamarind in 1 cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
In a heavy-bottomed pan, heat oil for
tempering and add mustard seeds. When
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.
Serve with hot rice.
HAALU KOOTU
(Vegetables in
Milk)
Ingredients
1 cups chopped snake gourd
1 tsp salt or to taste
1 tsp grated jaggery
1 cup milk
SPICE PASTE
tbsp oil
1 tbsp husked, split black gram (urad
dal)
tbsp whole black pepper
1 tsp cumin seeds
cup grated fresh coconut
TEMPERING
tbsp oil
tsp mustard seeds
1/8 tsp asafoetida powder
small pinch of turmeric powder
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 25 minutes
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.
In a heavy-bottomed pan, heat oil for
tempering and add mustard seeds. When
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.
Serve with hot rice.
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,
Sour and Spicy Gravy)
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,
Sour and Spicy Gravy)
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
cup tamarind, pinched into small
pieces
4 tbsp grated jaggery
12 curry leaves
SPICE PASTE
1 tsp oil
1/8 tsp asafoetida powder
1 tbsp husked, split black gram (urad
dal)
1 tbsp husked, split Bengal gram (chana
dal)
1 tsp fenugreek seeds
2 tbsp white sesame seeds
12 whole dried red chillies (Byadige)
cup grated dried coconut
TEMPERING
cup oil
tsp mustard seeds
1/8 tsp asafoetida powder
Serves: 6-8
Preparation time: 30 minutes
Cooking time: 45 minutes
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.
Soak tamarind in 1 cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
In a heavy-bottomed wok or kadhai, heat
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.
In the same wok, heat oil for tempering
and add mustard seeds. When they
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)
cup lightly packed tamarind, pinched
into small pieces
1 tsp salt or to taste
tsp turmeric powder
4 tbsp grated jaggery
10 curry leaves
SPICE PASTE
tbsp oil
1 tbsp husked, split black gram (urad
dal)
1 tbsp husked, split Bengal gram (chana
dal)
1 tsp fenugreek seeds
12 whole dried red chillies (Byadige)
2 tbsp white sesame seeds
1/8 tsp asafoetida powder
cup grated dried coconut
TEMPERING
cup oil
tsp mustard seeds
1/8 tsp asafoetida powder
Note:
Canned pineapple is a good substitute if
fresh, ripe pineapple is not available.
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 20 minutes
Method
Peel pineapple and cut into thick
slices. Cut the slices into 1 bits. 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 heavy-bottomed wok or kadhai, heat
oil for the spice paste. Roast all the
spice paste ingredients, adding coconut
last.
Cool and grind to a coarse paste, adding
a little water.
In the same wok, heat oil for tempering
and add mustard seeds. When they
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
medium heat for about 3 minutes.
Add jaggery and curry leaves and cook
for about 3 minutes. If the gravy gets too
thick, add a little hot water.
Serve with hot rice or chapattis.
RASAVANGI
(Aubergine in a
Sweet, Sour and
Spicy Gravy)
Ingredients
500 gms long, green aubergines
cup tamarind, pinched into small
pieces
tsp turmeric powder
1 tsp salt or to taste
2 tbsp grated jaggery
12 curry leaves
SPICE PASTE
1 tbsp oil
1 tbsp husked, split black gram (urad
dal)
1 tbsp husked, split Bengal gram (chana
dal)
1 tbsp coriander seeds
tsp fenugreek seeds
1 cinnamon stick
8 whole dried red chillies
1/8 tsp asafoetida powder
cup grated dried coconut
TEMPERING
cup oil
tsp mustard seeds
1/8 tsp asafoetida powder
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 25 minutes
Method
Cut aubergines into 1 fingers and
keep soaked in water.
Soak tamarind in 1 cups of warm
water for about 5 minutes and squeeze
out the thick juice into a bowl.
In a heavy-bottomed wok or kadhai, heat
oil for the spice paste. Roast all the
spice paste ingredients, adding coconut
last.
Cool and grind to a coarse paste, adding
a little water.
In the same wok, heat oil for tempering
and add mustard seeds. When they
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
for about 3 minutes.
Add jaggery and curry leaves and cook
for about 2 minutes longer.
Serve with hot rice or chapattis.
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
3 tbsp grated jaggery
12 curry leaves
1 tsp salt or to taste
SPICE PASTE
1 cup grated fresh coconut
1 tsp mustard seeds
1/8 tsp asafoetida powder
6 whole dried red chillies
tsp rice
TEMPERING
1 tbsp oil
tsp mustard seeds
1/8 tsp asafoetida powder
Variation:
Use chayote squash or chow chow in
place of red pumpkin.
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 15 minutes
Method
Peel pumpkin and chop into pieces.
Soak tamarind in 1 cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
Grind all spice paste ingredients
together into a coarse paste, gradually
adding about cup of water.
In a heavy-bottomed pan, heat oil for
tempering and add mustard seeds. When
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
simmer on medium heat for about 5
minutes, adding a little hot water, if too
thick. Remove.
Serve with hot rice or chapattis.
BENDEKAI
GOJJU
(Okra in a Sweet,
Sour and Spicy
Gravy)
Ingredients
250 gms okra
1 tbsp tamarind, pinched into small
pieces
1 tbsp oil
tsp mustard seeds
1/8 tsp asafoetida powder
tsp turmeric powder
1 tsp salt or to taste
tbsp gojju pudi or gojju powder (p. 6)
3 tbsp grated jaggery
10 curry leaves
Variation:
Use 2 medium-sized green bell peppers,
chopped into pieces instead of okra.
Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Method
Top and tail okra and cut into pieces.
Soak tamarind in 1 cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
In a wok or kadhai, heat oil and add
mustard seeds. When they splutter, add
asafoetida powder and okra. Fry on low
heat, till lightly browned.
Add turmeric powder, salt and tamarind
juice and boil for about 3 minutes, till
the okra are slightly soft.
Add gojju powder, jaggery and curry
leaves and simmer on medium heat for
about 3 minutes. Remove.
Serve with hot rice or chapattis.
KITLE HANNU
SIPPE GOJJU
(Orange Peels in a
Sweet, Sour and
Spicy Gravy)
Ingredients
6 loose-jacketed oranges
cup lightly packed tamarind, pinched
into small pieces
cup oil
1 tsp mustard seeds
tsp asafoetida powder
tsp turmeric powder
1 tsp salt or to taste
2 tbsp gojju pudi or gojju powder (p. 6)
4 tbsp grated jaggery
12 curry leaves
Note:
This gojju can be refrigerated for upto 2
weeks.
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 10 minutes
Method
Wash oranges and peel them. Scrape off
and discard the white pith from the
peels. Cut the peels into pieces.
Soak tamarind in 1 cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
In a heavy-bottomed pan, heat oil and
add mustard seeds. When they splutter,
add asafoetida powder and orange peels
and fry for about 2 minutes, till soft.
Add turmeric powder, salt and tamarind
juice and boil for about 3 minutes.
Add gojju powder, jaggery and curry
leaves and simmer on medium heat for
another 3 minutes. Remove.
Serve with hot rice or chapattis.
SUTTID
BADANEKAI
GOJJU
(Roasted Aubergine
in a Sweet, Sour
and Spicy Gravy)
Ingredients
1 large purple aubergine
1 tbsp tamarind, pinched into small
pieces
1 tsp salt or to taste
1/8 tsp turmeric powder
3 tbsp grated jaggery
TEMPERING
1 tsp ghee
tsp mustard seeds
1/8 tsp asafoetida powder
2 whole dried red chillies, broken into
small pieces
10 curry leaves
Serves: 4-6
Preparation time: 5 minutes
Cooking time: 25 minutes
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.
Soak tamarind in 1 cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
In a bowl, combine tamarind juice, salt,
turmeric powder and jaggery. Mix into
the aubergine flesh.
In a tempering ladle, heat ghee and add
mustard seeds. When they splutter, add
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
1 tbsp tamarind, pinched into small
pieces
1 tbsp gojju pudi or gojju powder (p. 6)
3 tbsp grated jaggery
1/8 tsp turmeric powder
1 tsp salt or to taste
TEMPERING
1 tsp ghee
tsp mustard seeds
1/8 tsp asafoetida powder
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 10 minutes
Method
Cut lemons into quarters and each
quarter into
halves. Remove seeds.
Soak tamarind in 1 cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
In a bowl, combine tamarind juice, gojju
powder, jaggery, turmeric powder and
salt.
In a tempering ladle, heat the ghee and
add mustard seeds. When they splutter,
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.
Serve cold as a side dish or in small
quantities, as a relish.
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)
3 tbsp grated jaggery
tsp salt or to taste
TEMPERING
1 tsp ghee
tsp mustard seeds
1/8 tsp asafoetida powder
2 whole dried red chillies, broken into
small pieces
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 5 minutes
Method
Peel cucumber and mince it.
Soak tamarind in cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
In a bowl, combine cucumber, tamarind
juice, menthe hittu, jaggery and salt.
In a tempering ladle, heat ghee and add
mustard seeds. When they splutter, add
asafoetida powder, red chillies and stir.
Pour it over the cucumber and mix well.
Serve cold as a side dish or in small
quantities, as a relish.
DRAKSHI GOJJU
(Raisins in a Sweet,
Sour and Spicy
Gravy)
Ingredients
1 tbsp tamarind, pinched into small
pieces
cup seedless raisins
1/8 tsp turmeric powder
1 tsp salt or to taste
1 tbsp gojju pudi or gojju powder (p.
6)
3 tbsp grated jaggery
TEMPERING
1 tbsp ghee
tsp mustard seeds
1/8 tsp asafoetida powder
Serves: 4-6
Preparation time: 5 minutes
Cooking time: 10 minutes
Method
Soak tamarind in cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
In a heavy-bottomed pan, heat ghee for
tempering and add mustard seeds. When
they splutter, add asafoetida powder and
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
simmer on medium heat for about 2
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
1 tbsp grated jaggery
1 tsp salt or to taste
2 tbsp grated fresh coconut
TEMPERING
1 tbsp oil
tsp mustard seeds
1 tbsp husked, split Bengal gram (chana
dal)
1 tbsp husked, split black gram (urad
dal)
1/8 tsp asafoetida powder
2 whole dried red chillies, broken into
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
Preparation time: 10 minutes
Cooking time: 10 minutes
Method
Top and tail French beans and cut into
pieces.
In a wok or kadhai, heat oil for
tempering and add mustard seeds. When
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
1 tsp salt or to taste
cup red gram (tuvar/ arhar dal),
cooked dry and drained
2 tbsp grated jaggery
2 tbsp grated fresh coconut
TEMPERING
1 tbsp oil
tsp mustard seeds
1 tbsp husked, split Bengal gram (chana
dal)
1 tbsp husked, split black gram (urad
dal)
2 whole dried red chillies, broken into
small pieces
1/8 tsp asafoetida powder
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 10 minutes
Method
Wash the fenugreek leaves and chop
finely. Keep aside.
In a wok or kadhai, heat oil for
tempering and add mustard seeds. When
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.
Serve as a side dish.
BADANEKAI
PALYA
(Spicy Aubergine)
Ingredients
4 cups chopped long, green aubergines
(1 pieces)
tsp turmeric powder
1 tsp salt or to taste
2 tbsp vangi bhat pudi or aubergine rice
powder (p. 5)
1 tbsp lemon juice
TEMPERING
2 tbsp oil
tsp mustard seeds
1 tbsp husked, split Bengal gram (chana
dal)
1 tbsp husked, split black gram (urad
dal)
1/8 tsp asafoetida powder
12 curry leaves
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 10 minutes
Method
Keep the aubergines soaked in water.
In a wok or kadhai, heat oil for
tempering and add mustard seeds. When
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.
Serve as a side dish.
KOSU PALYA
(Steamed Cabbage)
Ingredients
400 gms cabbage
3 fresh green chillies, finely chopped
fresh ginger, minced
tsp salt or to taste
tsp sugar
1 tbsp lemon juice
2 tbsp grated fresh coconut
2 tbsp fresh coriander leaves, chopped
TEMPERING
1 tbsp oil
tsp mustard seeds
1 tbsp husked, split black gram (urad
dal)
1/8 tsp asafoetida powder
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 10 minutes
Method
Shred cabbage fine and keep aside.
In a wok or kadhai, heat oil for
tempering and add mustard seeds. When
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
1/8 tsp turmeric powder
1 tsp salt or to taste
3 fresh green chillies, finely chopped
1 tbsp lemon juice
2 tbsp grated fresh coconut
2 tbsp finely chopped fresh coriander
leaves
TEMPERING
2 tbsp oil
tsp mustard seeds
1 tbsp husked, split Bengal gram(chana
dal)
1 tbsp husked, split black gram (urad
dal)
1/8 tsp asafoetida powder
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
Preparation time: 15 minutes
Cooking time: 15 minutes
Method
Top, tail and peel bananas. Chop into
pieces and keep them soaked in water.
In a wok or kadhai, heat oil for
tempering and add mustard seeds. When
they splutter, add remaining tempering
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
1 tbsp tamarind, pinched into small
pieces
500 gms elephant foot yam
1 tsp salt or to taste
tsp turmeric powder
2 tsp red chilli powder or sarina pudi
(rasam powder; p. 3)
TEMPERING
3 tbsp oil
tsp mustard seeds
1/8 tsp asafoetida powder
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 45 minutes
Method
Soak tamarind in 1 cup of warm water
for about 5 minutes and squeeze out the
thick juice into a bowl.
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.
In a wok or kadhai, heat oil for
tempering and add mustard seeds. When
they splutter, add asafoetida powder and
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
1 fresh ginger, minced
4 fresh green chillies, finely chopped
3 medium onions, sliced
1/8 tsp turmeric powder
1 tsp salt or to taste
1 tbsp lemon juice
2 tbsp fresh coriander leaves, chopped
TEMPERING
2 tbsp oil
tsp mustard seeds
1 tbsp husked, split Bengal gram (chana
dal)
1 tbsp husked, split black gram (urad
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
Preparation time: 15 minutes
Cooking time: 25 minutes
Method
Scrub potatoes and boil in water, till
tender but firm. Cool, peel and crumble
the potatoes coarsely.
In a wok or kadhai, heat oil for
tempering and add mustard seeds. When
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
cup husked, split green gram (moong
dal), soaked in water for 1 hour
1 tsp salt or to taste
1/8 tsp turmeric powder
1 tbsp lemon juice
2 tbsp coriander leaves, chopped
2 tbsp grated fresh coconut
TEMPERING
2 tbsp oil
tsp mustard seeds
1 tbsp husked, split Bengal gram (chana
dal)
1 tbsp husked, split black gram (urad
dal)
3 fresh green chillies, finely chopped
fresh ginger, minced
Variation:
Use peeled and grated kohlrabi or knol
kohl instead of banana stem.
Serves: 4-5
Soaking time: 1 hour
Preparation time: 15 minutes
Cooking time: 20 minutes
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 wok or kadhai, heat oil for
tempering and add mustard seeds. When
they splutter, add remaining tempering
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
cup husked, split Bengal gram (chana
dal)
cup husked, split red gram (tuvar/
arhar dal)
500 gms tender fenugreek leaves
fresh ginger, minced
4 fresh green chillies, finely chopped
4 whole dried red chillies
cup grated fresh coconut
tsp asafoetida powder
1 tsp salt or to taste
TEMPERING
cup oil
1 tsp mustard seeds
1 tbsp husked, split black gram (urad
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
Cooking time: 30 minutes
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.
In a wok or kadhai, heat oil for
tempering and add mustard seeds. When
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
2 tbsp grated fresh coconut
cup fresh coriander leaves, chopped
tsp sugar
TEMPERING
1 tbsp oil
tsp mustard seeds
1/8 tsp asafoetida powder
tsp husked, split black gram (urad dal)
3 fresh green chillies, finely chopped
fresh ginger, minced
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 10 minutes
Method
Wash field beans and drain.
In a wok or kadhai, heat oil for
tempering and add mustard seeds. When
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)
1/8 tsp turmeric powder
1 tsp salt or to taste
2 cups plain, slightly sour yogurt,
whisked smooth
1 tsp sugar
12 curry leaves
1 tbsp fresh coriander leaves, chopped
SPICE PASTE
cup grated fresh coconut
1 tbsp husked, split Bengal gram (chana
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
1/8 tsp asafoetida powder
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
Preparation time: 30 minutes
Cooking time: 15 minutes
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.
In a tempering ladle, heat oil and add
mustard seeds. When they splutter, add
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)
3 fresh green chillies
1 tsp salt or to taste
2 cups plain yogurt, whisked smooth
tsp sugar
1 tbsp fresh coriander leaves, chopped
1 tbsp grated fresh coconut
Variation:
Use potatoes, sweet potatoes or chayote
squash or chow chow instead of
pumpkin.
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 20 minutes
Method
In a wok or kadhai, heat ghee and add
mustard seeds. When they splutter, 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 salt or to taste
2 cups plain yogurt, whisked smooth
1 tsp sugar
1 tbsp fresh coriander leaves, chopped
TEMPERING
1 tbsp ghee
tsp mustard seeds
SPICE PASTE
cup grated fresh coconut
3 fresh green chillies
tsp mustard seeds
Variation:
Use sweet red pumpkin instead of the
squash.
Serves: 4-5
Preparation time: 25 minutes
Cooking time: 25 minutes
Method
Peel squash and chop into cubes.
In a wok or kadhai, heat ghee for
tempering and add mustard seeds. When
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 tbsp grated fresh coconut
1 tbsp fresh coriander leaves, chopped
1 tsp sugar
tsp salt or to taste
TEMPERING
1 tsp ghee
tsp mustard seeds
2 fresh green chillies, finely chopped
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 15 minutes
Method
Peel cucumber, remove seeds and grate.
Alternatively, chop very finely.
Add remaining ingredients, except
tempering and mix well.
In a tempering ladle, heat ghee and add
mustard seeds. When they splutter, add
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 salt or to taste
2 cups plain yogurt, whisked smooth
tsp sugar
1 tbsp fresh coriander leaves, chopped
1 tbsp grated fresh coconut
TEMPERING
2 tbsp oil
tsp mustard seeds
2 whole dried red chillies, broken into
small pieces
Serves: 6-8
Preparation time: 5 minutes
Cooking time: 15 minutes
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.
In a wok or kadhai, heat oil for
tempering and add mustard seeds. When
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 salt or to taste
2 cups plain yogurt, whisked smooth
tsp sugar
1 tbsp fresh coriander leaves, chopped
1 tbsp grated fresh coconut
TEMPERING
1 tbsp oil
tsp mustard seeds
2 whole dried red chillies, broken into
pieces
Serves: 6-8
Preparation time: 10 minutes
Cooking time: 15 minutes
Method
Chop bell peppers into cubes.
In a wok or kadhai, heat oil for
tempering and add mustard seeds. When
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
2 cups plain yogurt, whisked smooth
tsp salt or to taste
tsp sugar
1 tbsp fresh coriander leaves, chopped
TEMPERING
1 tbsp ghee
tsp mustard seeds
2 fresh green chillies, minced
Serves: 6-8
Preparation time: 5 minutes
Cooking time: 25 minutes
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.
In a tempering ladle, heat ghee and add
mustard seeds. When they splutter, add
green chillies and stir.
Pour it over the raita and mix in
coriander leaves.
DINDU RAITA
(Yogurt with Tender
Banana Stem)
Ingredients
8 piece tender banana stem
2 cups yogurt, whisked smooth
tsp salt or to taste
1 tsp sugar
1 tbsp fresh coriander leaves, chopped
1 tbsp grated fresh coconut
TEMPERING
1 tbsp ghee
tsp mustard seeds
2 fresh green chillies, minced
Serves: 6
Preparation time: 20 minutes
Cooking time: 10 minutes
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.
In a tempering ladle, heat ghee and add
mustard seeds. When they splutter, add
green chillies and stir.
Pour it over the raita and mix well.
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)
1 tbsp fresh coriander leaves, chopped
tsp salt or to taste
TEMPERING
1 tbsp ghee
tsp mustard seeds
2 whole dried red chillies, broken into
pieces
Note:
It is served in very small quantites
about 2 tbsps.
Serves: 4
Preparation time: 10 minutes
Cooking time: 2 minutes
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.
In a tempering ladle, heat ghee and add
mustard seeds. When they splutter, add
the red chillies and stir.
Pour it over the raita and mix well.
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
tsp salt or to taste
TEMPERING
1 tbsp ghee
tsp mustard seeds
1 whole dried red chilli, broken into
pieces
Note:
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