Category: coastal karnataka recipe

Kashaya / Herbal drink:

May 26, 2018

Kashaya is a herbal drink; unlike tea or Coffee, it is a decoction of a group of herbs used in our day-to-day cooking. This recipe is my dad’s favourite one, and we have followed this recipe for ages. Kashaya is an alternative drink for people who don’t want to consume Coffee or tea due to various reasons like acidity etc. It has multiple health benefits too.   

     

I usually prepare this powder and keep it as an alternative drink to tea or Coffee and usually prefer this in monsoon season.

To prepare Kashaya powder:

Ingredients:

Coriander seed – 200 grams.

Cumin – 100 grams

Fenugreek seeds – 2 tsp.

Fennel seed /saunf – 2 tbl sp

Whole wheat /broken wheat – 3 tbl sp

Finger millet /Ragi  OR Whole Moong – 2 tbl sp

Black pepper – 2 tsp.

Cardamom – 5

Method:

-Measure everything and keep it ready.

-Slowly dry roast everything one by one till it emits an aroma.

-Spread these roasted items on paper and cool.  

-Now take one dry mixer grinder jar and powder this.                 

-Cool completely and store this powder in an airtight container.             

To prepare Kashaya:

Ingredients:

Water – ¾ cup

Kashaya powder – 1 tsp

Sugar or jaggery – as required

Milk – ¼  to ½ cup

Method:

-Boil water by adding Kashaya powder and sugar or jaggery.

-After boiling it for 2 to 3 minutes, add milk and remove it from the flame.

-Sieve the mixture and enjoy your herbal drink or Kashaya.

NOTE: You can omit whole wheat and replace it with the Whole moong or add moong as an additional ingredient. 

Totapuri Mango Pickle:

May 18, 2018

Totapuri is a speciality of southern states of India. These mangoes are large in size, slender, oblong and has a prominent beak like pointed tip. The skin of the mango also tastes really good  and sweetish.

Totapuri pickle is unusual. Unlike other mangoes Totapuri is not that sour, usually used in salads, mango rice or raw mango jams. It is also known as Ginimoothi because of its pointed end. This pickle is not that hot and goes very well with curd rice or roti’s. I used to enjoy this pickle from my childhood and now my daughters also like this as much as I do. I learnt this recipe from one of my cousin sisters, who used to gift me a bottle of this pickle every year and hence has fond memories attached to it too.

Ingredient:

Raw Mango –  3 kgs (Totapuri variety works out well)

Sea Salt – 1 to 1 ¼ cup

For pickle Masala:

Dried red chillies – 50 (Byadagi variety)

Black pepper corns – 2 tea spoons

Mustard – ½ cup

Hing – peanut size

Sesame seed – 2 tea spoons

Turmeric – 3 tea spoons

Seasoning:

Sesame oil – 2 table spoons

Refined oil – 2 table spoons

Mustard – 1 table spoon

Curry leaves – 2 to 3 springs

Method:

-Wash and remove upper stalk, chop the mangos into small bite size pieces. Discard inner seed.

-In small tawa, dry roast crystal/sea salt until it becomes crisp and white in colour. Cool.

-Take one thick bottomed tawa, get it ready for seasoning. If you are accustomed with the taste of sesame oil, go ahead and use only sesame oil. Otherwise take how I have listed.

-Heat oil, splutter mustard, add curry leaves, fry for 2 minutes. Add Mango pieces and cook by mixing in between until skin becomes pale.

-Switch off and mix in dry roasted salt and keep aside for 3 to 4 hours or until it is cool.

-In the meantime, prepare for the pickle masala.

-Take the tawa, in which you have roasted the salt at the beginning.

-Dry roast one by one like this. First mustard, then sesame seed, next pepper corns, hing.

-Now take one tea spoon of oil and fry red chillies in a low flame until it is crisp. Cool it.

-When it is cool, add turmeric with these ingredients and make powder.

-At this time, mangoes will be ready, and water will be oozed out.

-Mix the powder with mango pieces. Fill the pickle into sterilized bottle and seal.

-After couple of days, you can start using this pickle.

 

-Store this in a refrigerator for longer shelf life.

-Enjoy with Curd rice, Roti or with any breakfast.

 

Hog Plum/Ambatekayi Gojju:

May 15, 2018

We call hog plum as “Amtekai” in Kannada and as “ambate” in our local language. In our region you will find 2 varieties of hog plums. One is Wild variety which is also known as Indian sour hog plum and the other one is known as grafted or Kashi Amtekai/ hog plum.  Grafted variety is nothing but Hog plums which we normally find in South America or South East Asia. Also known as Ambarella or Golden apple which belongs to the specie – spondias dulcis.

Wild variety is normally used in pickle making or as a souring agent in some of the traditional curries because of its sour taste. When it matures, seed becomes hard and skin becomes thin. Here I have used normal hog plum, which has a fibrous core and when it matures, skin will turn green to yellow and sweetish in taste. People use this as a fruit as well.

Gojju/ Gojji is an essential side dish of our community. Which is a semi solid, tamarind based, sweet and sour curry, which can be relished as it is with hot rice, or as an accompaniment with curd rice as well. Some of the gojjus taste good with Dosa or Idli as well.

Ingredients:

Hog plums – 7 to 8

Jaggery – 2 to 4 table spoons

Salt

Red chilli powder – 1 tea spoon

Seasoning:

Coconut Oil – 1 table spoon

Mustard – 1 tea spoon

Garlic cloves – 8 to 10 (sliced)

Curry leaves – 1 spring

Method:

-Wash and cook hog plums in sufficient water by adding salt, jaggery, red chilli powder in a pressure cooker.

-One whistle is more than enough for this veggie to cook.

-When it is cooked, outer skin layer will separate, inner flesh will become soft.

-Mash a little by using back of the serving spoon, to give a texture to the curry.

-Mix everything and check for salt, hot and sweet. Add whatever is needed.

-Curry should taste tangy, hot and sweet.

-Boil this and add seasoning.

-Heat oil, splutter mustard, add sliced garlic. When garlic becomes brown, add curry leaves and pour this over curry.

-Serve as a side dish with rice or curd rice.

Note:

-Usage of garlic is purely optional.

 

 

 

 

Jackfruit kottige:

May 10, 2018

Halasina hannu is Jack fruit and Kottige is nothing but idly or kadubu,also known as Halasina Hannina kottige Or Gatti in local language. In which mixture is wrapped in pre-wilted banana leaves like pockets and steam cooked. Like bottle gourd kottige, which I have posted earlier, it is not a savoury kind, it is sweetish and bustling with jackfruit flavour which is enhanced even more with the usage of banana leaves wrap.

Jackfruit season is considered as a feast time in our region. Usage starts from tiny raw fruit form to ripened stage. You will find couple of curry recipes in my blog which I have posted earlier as well as Ripe jack fruit Dosa.

Now we will see how to make kottige, in our traditional method.

Ingredients:

Dosa rice – 2 cups

Jackfruit – 2 cups (cleaned)

Fresh coconut gratings – 1 cup

Grated jaggery – ¼ to ½ cup (according to your taste)

Ghee – 1 table spoon

Salt

Method:

-Wash Dosa rice (white raw rice) and soak for 2 to 3 hours.

-If you are using banana leaves, wilt the leaves on gas flame, wipe with a wet cloth and keep it ready.

-If you are using idli mould, grease the moulds with little ghee and keep aside.

-Chop jack fruit, separate fruit pods, remove outer thin white fibres as well as inner seed and take only yellow fruit part.

-Mix grated coconut and jaggery as well as ghee and keep aside.

-Grind rice into fine paste by adding very little water and salt.

-Now take jack fruit little by little and whip a little to chop roughly by using same mixer jar in which rice batter is ground.

-Take one wide bowl, mix in ground batter, roughly whipped fruit pulp, coconut-jaggery mixture.

-Mix nicely, spread the wilted banana leaves and pour one spoon and fold it like a sealed pocket. (refer the below pictures)

-Assemble all these packets in a water filled idli steamer or Momo steamer and cook this for half an hour to 40 minutes in medium to slow heat.

-If you are using idli mould, pour required amount of batter and steam cook like an idli.

-Relish this jackfruit idli or kottige with ghee or coconut and ginger chutney.

-We usually steam cook this on the previous night and keep it ready for the next day’s breakfast. In this way, It will be easy in the morning as now you just have to prepare chutney and serve.

 

 

 

 

 

Simple Bele saaru /Rasam:

May 3, 2018

This Rasam is a very good option, if one has to cook no onion and no garlic meal. Usually it is an option for us during any festivity or “No mood to cook” meal. Olden days usage of onion or garlic was a taboo in our community and our grand moms used to prepare this kind of Rasam, which we call as saaru in local language. My hubby has fond memories attached to this Rasam, which he used to relish as a small child in his grand mom’s place and he usually asks for it and calls this Rasam as Doddajji saaru (grandma’s saaru) to signify. It is a plain Rasam, with ginger and hing flavour. In our region, we see this Rasam in some of the temple meals as well. If it is ginger flavoured one, no Rasam powder will be used and Rasam will be yellow in colour, due to the addition of turmeric and dhal.

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Ingredients:

Toor dal – 1 cup

Tomatoes – 3 to 4

Green chillies – 4 to 6

Hing – peanut sized

Ginger – ½ inch (slivered)

Curry leaves – 2 springs

Salt

Jaggery – ½ to 1 tea spoon

Turmeric – ½ tea spoon

Tamarind – 1 tea spoon

Coriander leaves – little (optional)

Seasoning:

Coconut oil or ghee – 1 table spoon

Mustard – 1 tea spoon

Red chilli – 1

Curry leaves – 1 spring

Method:

-Wash and cook toor dal in a pressure cooker, mash a little and keep aside.

-Soak tamarind, chop tomatoes, green chillies and ginger.

Ribbet collage

-Take one Rasam pot (I normally use clay pot) and take 3 to 4 cups of water, tomato, green chillies, ginger, hing, curry leaves, turmeric, salt and jaggery.

-Cook this until everything cooks properly.

-Now add toor dal and mashed soaked tamarind.

-Boil this and adjust the consistency and check for salt, ginger and green chilli. If needed adjust by adding extra.

-When it is boiled, add chopped coriander leaves.

Ribbet collage 1

-Season with oil or ghee by spluttering mustard, red chilli and curry leaves.

-Serve with hot rice .

 

 

 

 

Gujje kadle gashi / Tender jackfruit and whole black chickpeas curry:

April 27, 2018

Tender jackfruit is an integral part of our traditional cooking. Till now I have shared a couple of recipes and today I am going to share one more tender jack recipe which is prepared by pairing it with protein rich black chickpea, which is also known as kala chana, black chana in India.

Tender jackfruit is a super food, which is high in vitamins, minerals and dietary fibers and at the same time, less in calories, salt and fats. Now a day, it is available in almost all parts of the globe as fresh or frozen.

This curry is double beneficial because of additional benefit by adding black chickpea. Which is also known as Bengal grams, Garbanzo beans or Kala chana which has darker skin and thick outer cover and has high roughage.

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Ingredients:

Tender jack or Gujje pieces – 1 bowl.

Black chick peas/chana – 1 cup

Salt

Jaggery – 1 tea spoon

Red chili powder – 1 tea spoon

Coconut oil – 1+2 tea spoon

Masala:

Grated Coconut – from half coconut

Coriander seeds – 1 tea spoon

Urad dal – 1 tea spoon

Methi – ¼ tea spoon

Hing – one pinch

Red chillies – 3 to 4

Tamarind – ½ tea spoon

Season:

Coconut oil – 1 tea spoon

Mustard – 1 tea spoon

Red chilli – 1 (optional)

Curry leaves – 1 or 2 springs

Method:

-Wash and soak Black chana overnight. Drain the soaked water the next morning.

-Take one pressure cooker, cook chana by adding sufficient water. It requires around 4 to 5 whistles.

Ribbet collage

-Add Tender jack pieces into cooked chana, if needed some water, salt, red chilli powder and jaggery and cook in an open fire, until jack pieces are soft.

-In the meantime, prepare masala:

-Take 1 tsp of coconut oil in a tawa, fry methi, add coriander, hing, urad dal, red chillies and fry until urad dal becomes red. Next add coconut and fry until it emits fragrance.

Ribbet collage 2

-Cool the mixture, add tamarind and grind into little rough paste by adding water.

-Add the ground masala into cooked veggie mixture, boil.

-Add seasoning, heat coconut oil, splutter mustard, add red chilli (optional), curry leaves into oil and pour the mixture over boiled curry.

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-After adding the seasoning, add 2 tsp of raw coconut oil and keep it covered until u serve. This is to get an authentic taste.

 

Mavinakai Chutney/ Raw Mango and Coconut chutney:

April 24, 2018

There are so many ways to make lip smacking good Mango chutney. This is traditional mango chutney from Mangalore, South of Karnataka and it is mostly ground to a thicker consistency and is also called as Gatti chutney, which means thick raw mango chutney and is served with Kanji (Brown rice gruel) and ghee. It is our comfort food.     DSC_0037_Fotor

Ingredients:

Grated Fresh coconut – 1 cup

Grated fresh green mango – ¼ cup

Green chillies – 2 to 3

Salt

Seasoning: Coconut oil, mustard, curry leaves.

Method:

-Put freshly grated coconut, grated green mango, green chillies and salt in a mixer grinder.

-Instead of green chillies, traditionally people use small bird eye chillies too. If you have that, you can use those chillies as well.

– Now blend the mixture in the mixer grinder coarsely, without adding any water. If juice from the raw mango is not sufficient, then add 1 to 2 tsp of water and grind to get this thick consistency.

-Prepare the seasoning and serve with Brown rice kanji and ghee.

Nendra Sippe Palya/Plantain peel dry curry:

April 17, 2018

Nendra is also known as Kerala Banana. Which is mainly used in chips, if it is raw and firm or Halwa making, when it is ripe and black.

When Chips is made, all the healthy, iron rich and fibre rich peel will be wasted, and it is some what a bi -product of chips making activity.

This palya is normally prepared on previous night of wedding celebrations in our region. Normally plantain chips are an integral part of any festivity meal and it is prepared well in advance, usually process starts from the previous afternoon and peels will be fresh and ready to be used in the previous night’s dinner menu.

It is a very tasty side dish with hot Rasam or as it is with hot rice topped with ghee.

Taste of this dish will be a mixture of sweet, hot and sour and only Raw Nendra banana peel can be used to make this palya.

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Ingredients:

Plantain Peel – of 8 to 10 Raw bananas

Tamarind water – ½ to 1 cup

Salt

Jaggery – 1 to 2 table spoons

Red chilli powder – 2 tea spoons

Fresh grated coconut- ¼ cup

Seasoning:

Coconut oil – 2 table spoons

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Red chilli – 1

Curry leaves – 2 springs

Method:

-Make thin buttermilk water to immerse the chopping’s:-Take one vessel, put 1 spoon of curd or butter milk and add two cups of water.

-Soak one tea spoon of tamarind in a half to one cup of hot water and make tamarind water and keep.

Ribbet collage 1

–Wash Plantain peel and keep aside.

-Chop plantain peel into thin strips and put it into thin buttermilk water.

-Take one tawa, add one table spoon of oil, splutter mustard, add urad dal, red chilli and fry until dal becomes red. Add one spring of curry leaves.

Ribbet collage 2

-Pour tamarind water, salt, jaggery, red chilli powder and boil.

-Discard butter milk water and keep chopping’s ready for use.

-When it starts boiling, add drained plantain peel chopping’s.

-Close the lid and cook this in a simmer.

-Check for water in-between. If peel is not cooked add some more water.

-When chopping’s are soft and cooked, after water drains, add grated coconut, remaining 1 table spoon of oil and one spring curry leaf.

-Mix everything and cook for 2 to 3 minutes and then switch off.

-Serve with hot rice topped with ghee or as a side dish with rice and Rasam.

Bell fruit -Raw Mango- Mint juice:

April 13, 2018

Summer is the season, when we need lot of water to keep our body hydrated. The humble bell fruit is one such fruit, which we had in our front yard while I was a kid. It is the most underrated fruit when I was growing and other than eating, fruits used to be wasted on the ground after it fell from the tree.

 Almost all the household has one or the other watery fruit plant in our native. It has several names like wax apple, java apple, water apple, Syzygium, Jambi fruit or jambu nerale.

Last week when I tried this otherwise bland, watery fruit with Raw mango and mint in the form of juice, we liked the flavour and enjoyed it.

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Recipe goes like this-

Ingredients:

Bell fruits – 8 to 10

Raw mango – ¼ piece of one mango

Mint – 1to 2 strings

Sea Salt – ¼ teas poon

Sugar – as needed.

Water – 2 cups

Ice cubes – if needed

Method:

-Wash, make half, remove seed and clean the bell fruit.

Ribbet collage

-Chop mango

-Take one juicer jar and put everything and churn until sugar dissolves.

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-Strain the juice, pour this into a serving glass, put couple of ice cubes and serve.

Temple Style Vegetable Sambar:

March 17, 2018

Usually people ask me regarding recipe of sambar, which is served in Coastal Mangalore temples. In our coastal temples, prasadam is served in the form of afternoon lunch. It is a simple lunch, served on a plantain leaf. which usually includes palya, rice, Rasam, sambar, payasam and buttermilk. Speciality of this lunch is, taste of the Rasam or sambar will linger in your mouth even after some time.

Commonly used vegetable for this kind of sambar is Ash gourd, sweet pumpkin or Coloured cucumber. You can take any one of these above-mentioned veggies and make. Here freshly roasted and ground masala has been used and onion or garlic is a taboo ingredient in prasadam lunch.

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Here I have used home grown Sweet pumpkin –

Ingredients:

Sweet pumpkin – ½ kg (you can use coloured cucumber or Ash gourd as well)

Salt

Jaggery – 1 to 2 tea spoons (adjust according to your taste)

Red chilli powder – ½ tea spoon

Coriander seeds – 1 table spoon

Cumin – 1 tea spoon

Methi – ¼ tea spoon

Hing – pea nut size (hard hing) or ½ tea spoon of powdered hing.

Urad dal – 1 tea spoon

Chana dal – 1 tea spoon

Red chillies – 3 to 4

Coconut – ½ cup

Curry leaves – 1 spring

Toor dal – ¼ cup

Turmeric – ½ tea spoon

Tamarind – ½ – 1 tea spoon

Seasoning:

Coconut oil – 1 table spoon

Mustard – 1 tea spoon

Red chilli – 1

Curry leaves – 1 spring

Method:

-Cook toor dal after washing and keep aside. (don’t use more dal)

-Remove central seed part. Chop veggies, as bigger chunks.

Ribbet collage 1

– Cook chopped veggie by adding sufficient water, salt, jaggery, red chilli powder.

-In the meantime, roast masala for grinding.

Ribbet collage 2

-Take one thick kadai, add 1 tea spoon of coconut oil, fry methi seeds until light brown.

-Add in coriander, cumin, Hing, Red chillies, urad and Chana dal and proceed frying until dal becomes light brown and red chillies puffs and roasts.

-Add in coconut, curry leaves and turmeric, proceed frying for 2 to 3 minutes or until you feel the aroma of coconut.

-Cool this mixture and grind into not so smooth paste by adding tamarind and sufficient water.

– Now mash cooked dal add dal and freshly ground masala to cooked veggie and boil.

-Check for salt, jaggery and adjust. When it boils add seasoning.

-Heat coconut oil, mustard, red chilli, when mustard splutters, and curry leaves and pour over the prepared(boiled) sambar.

-Serve with hot rice.