Showing posts with label Taste of Udupi. Show all posts
Showing posts with label Taste of Udupi. Show all posts

Friday, February 8, 2019

Cow Peas - Kempu Harive Curry

Black Eyed bean /Cow peas - Kempu Harive /Amaranth leaves Curry is a side dish. It is one of the healthy curry that goes well with all most all the main dishes.


I have used Black Eyed beans, moong dal, Kempu Harive / Amaranth Leaves and fried spices with coconut.
This curry is prepared in traditional way and in UDUPI STYLE
No Onion or Garlic is used in this Cow Peas - Kempu Harive Curry.
Let us see the recipe Now :

Things Needed :

To Cook : 
Kempu Harive leaves / Amaranth Leaves : 1 Bundle
Cow peas /Black Eyed Beans : 1 Cup
Moong dal : 1/4 Cup

Spices to Fry :
Methi Seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Byadagi chilly : 5 to 6
Curry leaves : 5 to 6
Ingh : A little


To Grind :
Coconut : 1 Cup
Fresh fried spices
Tamarind : A little

To Add : 
Salt : Required
Mustard and red chilly Seasoning with coconut oil
Coriander leaves : 2 Tablespoons




Method :

1.Wash and soak cow peas /black eyed bean over night.
2. Clean and wash Harive soppu /Amaranth leaves and cut into small pieces.
3. Wash moong dal and pressure cook amaranth leaves, moong dal and cow peas with required water.


4. Keep a pan and put little oil and heat. Add methi seeds and urid dal. Fry till they turn golden brown.
5. Add coriander seeds and red byadagi chilly. Fry for 20 seconds. Add jeera, curry leaves and ingh.
6. Mix it well and put off the fire.

7. Grate coconut and grind it with little tamarind ( small marble size ) and fried spices. Use required water.

8. Keep a pan and add cooked leaves, cow peas and moong dal. Add salt and little turmeric powder.
9. Let it boil for 2 minutes. Add ground spice mixture and mix it well. Let it boil for 2 to 3 minutes.


10. Shift the Curry to a serving bowl and add mustard seeds seasoning with red chilly.
11. Add cut coriander leaves and mix the curry well.


12. Serve with the main dish you have prepared.

Note :

You can cook cow peas without soaking. Taste differ. Adding any shop bought spice is optional. Adding more /less chilly is optional. Adding toor dal instead of moong is optional. Moong dal is healthy to use. Consistency of the curry is optional. ( Thick /liquid ).
Time : 30 Minutes
Serves : 3 to 4.

Sunday, January 20, 2019

Huli Gojju / ಹುಳಿ ಗೊಜ್ಜು :

Huli gojju is a side dish with huggi. Huli gojju is sweet and savoury dish that is a must do dish with Huggi. We, people from Udupi will not cook huggi with lots of jaggery. The sweet taste is normally mild and adding huli gojju adds to the taste and increase your appetite. 


Preparing Huli Gojju is very easy. Soak tamarind in water and squeeze out the pulp. Add required jaggery and a green chilly. Allow it to boil till it gets sticky consistency. Then add a mustard seasoning. Huli gojju is ready to serve or eat. 

Things Needed :

Tamarind : 1 Small Lemon size
Jaggery : 4 to 5 Tablespoons
Salt : As required
Turmeric powder : A little
Green chilly : 1
Ginger : An inch
Pepper Pods : 5 to 6
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Red chilly : 1 ( Optional )

Method :

1. Wash and soak tamarind in hot water for 10 minutes.
2. Squeeze out the pulp and keep it aside.
3. Keep a pan on the fire and put tamarind pulp, jaggery and salt.
4. Let it boil. Add slit green chilly.


5.Wash and peel off the outer layer of ginger. Wash it again and grate it. Add grated ginger to boiling tamarind pulp. Add crushed pepper.
6. Boil the mixture till it gets sticky consistency.


7. Shift the tamarind - jaggery mixture to a clean bowl.
8. Add seasoned mustard seeds, curry leaves mixture to Huli gojju. /Savoury gojju.


9. Mix it well and add it to huggi when you are serving or eating. Eat huli gojju with sweet huggi.


 Note : 

Do not make the gooju very thick. It should be watery consistency but stick. Adding more jaggery is optional. Use of any cooking oil is optional.
Time 10 Minutes .
Serves : 3 to 4.

Traditional Huggi - Udupi Style

Huggi is a traditional dish prepared during Dhanurmasa / From December 14 to January 14. This is mid winter season in India. The food we intake is based on Indian culture and is connected with healthy food habits.

Huggi /Pongal is traditionally prepared using raw rice, moong dal and jaggery. Eating rice and moong dal helps to digest the food easily. Rice is full of fiber and moong dal is loaded with proteins. And jaggery helps in taking care of digestion, acidity gas and other things. In olden days people used the food according to the seasons. Seasonal food help us stay healthy because they do loaded with vitamins and minerals. More over it takes care of our body with its nutritional values.
Udupi style of Huggi is not that sweet or loaded with ghee. Raw rice and moong dal is cooked separately or together, then added little ghee and little jaggery. Cardamom, nutmug and clove is powdered and added to huggi. It helps the food we eat, to digest well.
Let us see the recipe Now :
Sweet Huggi is normally prepared with rice and moong dal. Once upon a time Udupi region people used to grow the paddy a lot. So rice must have become the main grain. Rice is digested easily and the hot weather helps us to stay fit.
Huggi is normally eaten with Huli Gojju ./ Tamarind - Jaggery mixture.

Things Needed :

Raw Rice : ( Any good quality rice ) : 1 Cup
Moong dal : 1/2 Cup
Ghee : 1 Tablespoon
Jaggery : 2 Tablespoons
Salt : A little
Cardamom : 4 to 5
Cloves : 2
Nut Meg : Jaikai : A little

Method :

1. Wash and cook raw rice and moong dal together or separately. Let it cool. Grate coconut and keep it aside.

2. Keep a pan on the fire and put jaggery. Melt it with little water. Once it is boiling and completely melted sieve it and keep the clean jaggery aside. Powder cloves, cardamom pods and nut meg.


3. Keep another pan on the fire and put moong dal and rice together to the pan. Add a pinch of salt and cleaned jaggery. Mix it well and let it cook nicely for 3 to 4 minutes.


4. Add a tablespoon of ghee and powdered spice mixture. ( cardamom pods, cloves and nut meg).
5. Stir slowly and mix all the ingredients nicely. Add grated coconut on the top.


6. Shift ready Traditional Huggi to a serving dish. Add little more coconut on the top.
 7. Serve with Huli Gojju  /Tamarind - jaggery mixture .

Note :

Adding cashews and raisins is optional. I have not added.Adding more ghee is optional. I have added ghee just before serving. No need to add more jaggery. Traditional Huggi does contain less sweet.
Time 30 Minutes.
Serves : 4 to 5.

Friday, December 21, 2018

Kesu / Colocasia Spicy Palya.

Kesu /Colocasia Spicy Palya is one of the traditional dish that goes well with plain rice and coconut oil.

 In South Canara, the use of kesu is often tried with varieties of dishes. This is one of the dish that every one likes and when you are looking for some thing spicy, traditional, quick dish that helps as one of the side dish.
Colocasia or Kesu leaves are good for keeping our body warm. They are filled with fibers. Leaves are good to have since they are loaded with nutritious value.

Kesu /Colocasia Spicy Palya is one of the traditional dish from Udupi / South Canara.

No Onion or No Garlic is used in this Kesu / Colocasia Spicy Palya.

Ingredients :

Kesu Leaves : 10 to 15 : Small and medium sized
Raw Rice : 1/2 Cup
Methi /Fenugrik Seeds : 1/2 Teaspoon
Coriander Seeds : 2 to 3 Tablespoons
Jeera /Cumin Seeds : 1 Teaspoon
Red chilly : 6 to 8
Tamarind : 1/2 Lemon size
Salt : As required
Turmeric powder : A pinch
Ingh / Asafoetida : A pinch

Method :

1. Wash and soak raw rice and methi seeds for 10 to 15 minutes.


2. Grate coconut, grind it with coriander seeds, jeera, red chilly and tamarind.


3. Add soaked rice and grind it like rava consistency.


4. Add salt and churn for a few seconds.
5. Remove it from the mixi jar and keep it aside.
6. Now wash and clean Kesu /Colocasia leaves. Remove the stem part if it is hard.
7. Cut it into very small pieces.


8. Keep a pan on the fire and heat. Add 2 to 3 tablespoons of oil.
9. Add mustard seeds and urid dal. Let mustard seeds splutter.  Add ingh and a few curry leaves.


10. Put cut Kesu leaves and stir slowly.

11. Spread them evenly. Add ground rice - spice mixture like dosa batter on the top of the leaves.
12. Sprinkle some water on the top and cover. Cook on low flame for 5 to 8 minutes.


13.Now remove the cover and mix it slowly. Let cooked leaves and the batter mix well.

14. Cook on low flame till it is done. Add little oil on the top. ( 1 Tablespoon ).


15. Shift the Kesu /Colocasia Spicy Palya to a serving dish and serve.

Note :

Use a thick bottom pan to prepare this dish. Let the flame be low and medium while cooking this dish. Do not use so much water while grinding. Let the batter be like rotti consistency. Sprinkle some water on the top while it is cooking. You can repeat the process of sprinkling water on the top at least 4 to 5 times. So that it does not get burnt. Low flame helps the dish to cook well. Do not add any jaggery. It should be only khara/spicy and slightly savoury.
Time : 30 Minutes
Serves : 2 to 3.

Thursday, November 29, 2018

Coconut Guli Appa / Pan Dosa

Kaayi dosa/Banalu dosa /Pan dosa is one of the traditional dosa done in South Canara / Malenadu/ Udupi . This is fluffy, soft and yummy dosa. I have tried Guli Appa with the same batter.


South Canara people use lots of coconut in their cooking. It is may be because coconut is grown plenty in this region.
Let us see some benefits of eating Coconut.
Coconut is one of the healthy nut/fruit. It is loaded with lots of medicinal value also. Coconut is full of fiber. Coconut oil is the best oil to use for our cooking. Coconut oil is good for our hair and skin. Coconut provides energy and it helps in controlling our cholesterol level. It has good anti aging qualities. It is a good antibiotic properties. It is rich in anti inflammation properties. Coconut is rich in copper, iron, manganese, magnesium and calcium.
Let us see the recipe Now :
I have used raw rice, a little urid dal and moong dal, flattened rice and methi seeds. Some coonut is used and it adds to the aroma of the dosa.
Kayi Dosa is one of the special dish of Udupi /South Canara. We use coconut and it is called coconut dosa.

Things Needed :

Raw Rice : 2 Cups
Urid dal : 2 Tablespoons
Moong Dal : 1 Tablespoon
Fresh grated coconut : 1 Cup / 4 to 5 tablespoons
Avalakki /Aval /Poha /Flattened Rice : 3 Tablespoons
Methi Seeds /Fenugrik seeds : 1 Teaspoon
Salt : As required
Oil /Ghee : 3 to 4 Tablespoons
Guli Appa Pan

Method :

1. Wash and soak raw rice, moong dal, urid dal and methi seeds for 2 to 3 hours. Soak avalakki/flattened rice separately.

2. Grate coconut and keep it aside.

3. Drain water from soaked rice, methi seeds,  dals and grind it with coconut and flattened rrice/avalakki.
4. Add required water. ( Little by little ). Grind it nicely till paste. Remove the batter from mixi jar and put it in a big bowl. Add required salt and mix it well.  Keep it aside. Let it rest for overnight.
5. Let it ferment over night or 6 to 8 hours.

6. In the morning Mix the batter nicely and  get ready to prepare guli appa and pan prepared dosa.
7. Keep Guli appa pan on the fire. Let it get hot. Add little oil to each guli /deep.


8. Now take a small ladle and put the batter to each guli/ deeper part. Cook on medium and low flame.

9. Cook on both sides and remove it from the pan. Repeat the same and prepare remaining guli appa.

Note :

No need to add more avalakki/poha.  Do not add much water while grinding. It should be like idli batter. Adding coconut adds to the taste and softness of guli appa. You can prepare Banagalu/pan dosas./ Set dosas with the same batter. Use of ghee instead of oil is optional.
Time : Soaking time 3 Hours + Fermentation 5 to 6 hours and Guli appa preparation 30 Minutes.
Serves : As you Desired.
Pan dosa :
Use the same batter and prepare Pan dosas..These are known as Kayi/Coconut Dosa in South Canara/Udupi /My doddamma's house.

Saturday, October 27, 2018

Maavina Kayi Hindi / ಹಿಂಡಿ./chutney

This Mango Tokku is very easy to prepare and you can keep them in fridge for a long time. 


 I got some mangoes from my relatives and was lazy to prepare pickle. The nest day I remember and saw it has turned bit yellowish but it was hard and I could try this Mango chutney /tokku which is very easy and you can keep this tokku in the fridge for a long time.
This Mango Chutney is prepared during the end of Mango season. Now we can see raw mangoes in some shops these days. 
This type of tokku is prepared at my aunt's house. No need to be boiled or cooked. Raw mangoes are used to this chutney and it is called as Hindi /ಹಿಂಡಿ. 


Let us see the recipe now :

Things Needed :

Raw Savoury Mangoes : 2 
Red chilly powder : 2 to 3 Tablespoons
Salt : 2 Tablespoons
Mustard seeds : 1 Tablespoon
Methi Seeds : 1 Teaspoon
Ingh/ Asafoetida : A little 
Oil : 2 Tablespoons 
To Season : 
Coconut Oil : 1 Tablespoon
Mustard seeds : 1Teaspoon
Ingh/Asafoetida : A little 

Method :

1. Remove the outer layer of mango and cut into small pieces.
2. Put salt and mix it well.


3. Dry roast methi seeds until it turns golden brown.
4. Dry grind mustard seeds and methi seeds and keep it aside.


5. Now grind cut mangoes with salt, red chilly powder, ingh and powdered mustard and methi seeds.


6. Do not add any water while grinding. You can use dry grinder /chopper.
7. Add a little turmeric powder and grind it. 
8. Let all the ingredients turn soft and completely fine.


9. Remove it from the mixi jar and add seasoned mustard seeds and ingh with coconut oil.


10. Leave it in a bowl till it is cooled and then store it in a glass bottle. ( Clean the bottle nicely before you put Hindi in to it). 

Note : 

Do not add any water while grinding.  Mangoes should be cleaned in dry clothes nicely before using it. Adding more chilly powder is optional. Use of savoury mango is must. Keep this mango chutney in a fridge to save for more days. I have used MTR Chilly Powder. 
You can add mango chutney to prepare Mango Chitranna. 
Time : 30 Minutes
Serves as you use it.