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Udupi Sambar [Tiffin]

Udupi Sambar [Tiffin]

About:

Udupi Sambar usually made with no onion and garlic at Krishna Temple. This ingredient contains onion. Onion can be removed as per the requirement.

Ingredients:

  • 1 cup Red gram Dal/Toor Dal/kandi poppu

  • 2 cups mixed vegetables of your choice (Drumsticks/Eggplant/Yellow pumpkin, etc diced or cubed)

  • 6-8 whole shallots/madras Sambhar onions, peeled

  • 1 plum tomato, cut into large chunks

  • 3-4 green chilies, cut lengthwise-slit

  • 2 tbsp tamarind pulp (I used the readymade one here)

  • 1 sprig of curry leaves (optional)

  • 2 tbsp of cilantro/coriander chopped

  • ¼ tsp turmeric powder/haldi

  • 1 tbsp jaggery, grated

  • salt as per taste

For poppu/Tadka

  • ½ tsp mustard seeds

  • 2-3 dry red chilies/endumirapakayalu ¼ tsp asafetida

  • 2 tbsp cooking oil

  • Dry roast and grind to fine paste:

  • 2 tbsp of black gram Dal/minapappu/Urad Dal

  • 2 tbsp of cumin seeds/Jeera

  • 3 tbsp of coriander seeds

  • ½ tbsp of fenugreek seeds/Methy

  • 4 dry red chilies/endumirapakayalu

  • ¾ cup fresh or frozen (thawed) grated coconut

  • Water as required to make smooth paste

How to prepare?

  • Cook the Dal with a pinch of turmeric and a tsp of oil in a cooker up to 3-4 whistles, mash it and while its still hot/warm and keep as side.
  • Meanwhile heat oil in a deep heavy bottom pan to make the Sambhar.
  • Add asafetida followed by shallots/madras Sambhar onions, green chilies and half of the curry leaves off the sprig, and sauté until the onions become transparent and start to leave the juices.
  • Add the vegetables of your choice, tomato pieces and turmeric powder, if not adding any vegetables then add more shallots/madras Sambhar onions.
  • Cook covered until the vegetables are cooked with enough water to cover the veggies, take care to retain their shape/texture.
  • Once thoroughly cooked add the tamarind pulp and cook covered until the raw smell of the tamarind goes off, approx 5 mins.
  • Add the ground paste, jaggery and salt to taste. Sambhar should not be too thick nor too watery, so add more water if necessary. You will notice that your kitchen is filled with nice aroma of this Sambhar.
    Once the mixture comes to a boil add the cooked Dal, mix well and check for salt.
  • When the Sambhar just begins to boil, switch off the stove. Make sure you don’t boil the Sambhar after adding the Dal coz the Dal will lose its soft texture.
For tempering/poppu/Tadka:
  • Heat a tsp of oil in a small Kadai, add the mustard seeds, when it starts to splutter add the dry red chilies, curry leaves and asafetida. fry for a min and pour over the Sambhar.

How to Serve?

Garnish with chopped coriander leaves and serve hot with idli's, dosa's, or plain rice.

Health statement:

Baalekai Paladya (Raw Banana Curry)

Baalekai Paladya (Raw Banana Curry)

About:

Paladya is another Karnataka specialty dish....It is commonly made in the Sirsi/Sagar parts of Karnataka. It’s fast, delicious and easy to make. Paladya can also be made with okra (lady's finger) or thondekai.

Ingredients:

  • 1 Raw Banana

  • 1 cup Grated Coconut

  • 1 tbsp Coriander seeds

  • 1 tbsp Jeera seeds

  • 2 tsp Mustard seeds

  • 1 cup Curd

  • A pinch of haldi

  • 2-3 Green Chilies

  • 3-4 Curry leaves

  • 1 tsp Oil

  • A pinch of HING

  • salt as per taste

How to prepare?

  •  Peel and chop raw bananas into 1" cubes. Boil in salt water until the raw banana is completely cooked.

  • Grind coconut, Jeera, coriander seeds, green chilies and 1 tsp mustard seeds into a smooth paste.

  • Add the paste to the cooked raw banana pieces and boil well.

  • Remove from stove; Add salt, curds and mix well.

  • For seasoning, heat oil in a wok. Add mustard seeds.  

  • Add curry leaves and HING after the seeds splutter.

How to Serve?

Serve hot with rice or chapati and enjoy!

Health statement:

Bananas are relatively high in iron, which helps the body's hemoglobin function. Due to their content in fiber, they help restore a normal bowel function. They also contain pectin, a soluble fiber that can help normalize movement through the digestive tract International Journal of Cancer has shown that daily consumption of whole fruits and vegetables, especially bananas, is highly protective to kidney health. Green bananas contain indigestible short chain fatty acids (SCFAs) that are very nutrient to the cells that make up the mucus of the stomach. These cells, when healthy, absorb calcium much more efficiently.

Dosa kai Curry (Hulli Mensina Kudilu)

Dosa kai Curry (Hulli Mensina Kudilu)

About:

Here is a typical Dakshina kannada. This is a simple recipe with very few ingredients. This tastes good with rice roti or even dosa Idli or such other dishes.

Ingredients:

  • Dosa kai- 1 medium size

  • coconut -1/2 cup

  • Tamarind - 1big raspberry size

  • Dry chillies-8 or as per taste

  • Turmeric- 1/2 tsp

  • Salt-1.5 tsp

  • Garlic- 5-6 cloves

  • curry leaves-5-6 leaves

  • Mustard-1 tsp

  • Oil-1 tsp

  • Jaggery-1 tsp [grated/powdered]

How to prepare?

  • Chop up the dosa kai and add little water and cook with a pinch of salt ,chilly powder and turmeric powder.

  • Take coconut, tamarind, turmeric and dry roasted chilies and make a smooth paste adding enough water.

  • Then add the paste to cooked vegetable and season with salt add jaggery, bring to a proper boil.

  • Then in a small pan add oil and roast the garlic till it turns golden brown.

  • Now add mustard and a broken dry chilly and curry leaves and wait till it splutter and then add this to the curry with the garlic and bring to a boil.

How to Serve?

Serve hot with rice and jackfruit papad at the side . The combination is mind-blowing .

Health statement:

Bassaru (Huruli)

Bassaru (Huruli)

About:

According to this "Bassaru is Basida Saaru.That is we cook Huruli in lots of water and drain to keep the Kalu and its water separate. That Thili saaru then becomes Bassaru with added spices and huruli gets seasoned to eat on the side. "  

Ingredients:

  • Horse Gram - 2 Cups (Wash and Soak for 10-12 hours then drain and tie it in cheese cloth for 1 day to get sprouts)

  • Jeera - 2 Spoons

  • Pepper - 1/2 Spoon

  • Onion - 1 Medium size

  • Garlic- 10 Small pods

  • Red Chili - 10

  • Coriander Seeds - 2 Spoons

  • Tamarind - Small lemon size

  • Coriander leaves - few springs

  • Curry leaves -few

  • HING

  • Oil - 2 Spoon

  • Mustard seeds - 1/2 Spoon 

  • Salt as required

How to prepare?

  •  Peel and chop raw bananas into 1" cubes. Boil in salt water until the raw banana is completely cooked.

  • Grind coconut, Jeera, coriander seeds, green chilies and 1 tsp mustard seeds into a smooth paste.

  • Add the paste to the cooked raw banana pieces and boil well.

  • Remove from stove; Add salt, curds and mix well.

  • For seasoning, heat oil in a wok. Add mustard seeds.  

  • Add curry leaves and HING after the seeds splutter.

How to Serve?

Serve hot with rice or chapati and enjoy!

Health statement:

Horse gram is often prescribed to control high blood pressure. A tablespoonful of pomegranate seeds, ground into a fine paste, is sometimes added to a cupful of horse-gram soup to help dissolve kidney and bladder stones.

Yellu Hulli/Menaskai (Coconut - Sesame Gravy)

Yellu Hulli/Menaskai (Coconut - Sesame Gravy)

About:

A Dakshina Kannada recipe. The specialty of this dish is its tangy 'n sweet taste... The fruits add to the flavor! Menaskai is usually made during special occasions like festivals and weddings. Here's the recipe...Enjoy!

Ingredients:

  • 2-3 Mangoes (small sized, ripe and sweet) or 1-2 cups cubed pineapples

  • 2 tbsp Grated coconut, fresh/frozen

  • 2.5 - 3 tsp Yellu/Til/Sesame seeds

  • 3 Dry red chilies, low to medium spiced

  • 1/2 tsp Paprika

  • 1 tsp Jaggery

  • 1/2 tsp Tamarind paste

  • 1-2 tsp Oil

  • 1/2 tsp Mustard seeds

  • 3-4 Curry leaves

  • A pinch of HING

  • Salt as per taste

How to prepare?

  • Wash and cube the mangoes/pineapple; Cook with salt and water for about 3-4 mins or until done. Drain the water and keep aside.

  • Keep the  mango seeds too, if the mangoes are small. Note: I retained the mango skin this time. But the skin was a little bitter. So, you might want to peel off the skin, unless they are Indian mangoes.

  • Dry roast sesame seeds and red chilies; Grind with coconut, paprika and water to a smooth paste.

  • Add the Masala paste to the cooked mangoes and boil well. You can add water to get the desired consistency. Add the tamarind paste, jaggery, salt and mix well.
  • Heat oil and temper with mustard seeds, curry leaves and HING; Serve hot with rice and enjoy!

How to Serve?

Serve hot with rice or chapati and enjoy!

Health statement:

Mango is high in iron. Mango is high in antioxidant and low in carbohydrates. Mango is a rich source of vitamin A, E and Selenium which helps to protect against heart disease and other ailments. Coconut is highly nutritious and rich in fiber, vitamins, and minerals. Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.