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Traditional Recipes

Pitla

Ingredients

  • Veggie chunks - pumpkin (white and/or yellow), cluster beans, jackfruit seeds, groundnuts, yam, raw banana - 1/2 cup
  • Tamarind - lime size
  • Turmeric - 1/4 tsp
  • Salt - to taste
  • Toor dal - 1/2 cup, washed and drained
  • Water - 1.25 cups, to cook the dal

For pitla paste

  • Urad dal - 1 tbsp
  • Pepper - 1 tsp
  • Red chillies - 5-6
  • Coriander seeds - 1 tsp
  • Chana dal/Bengal gram - 1 tsp
  • Freshly ground coconut - 1/2 cup
  • Asafoetida - 1/4 tsp

Roast the above ingredients with 1 tbsp of oil. Add water to blend to a smooth thick paste.

For seasoning

  • Oil/Ghee - 1 tbsp
  • Mustard seeds - 1/4 tsp (fresh and finely powdered)
  • Cumin seeds - 1/4 tsp (fresh and finely ground)
  • Asafoetida - 2 piches
  • Curry leaves - 1-2 sprigs

Preparation method

  1. Pressure cook the toor dal.
  2. Steam all the veggies.
  3. Add oil to a deep-bottomed pan, add the onions and saute. Next, add the remaining vegetables, one-by-one.
  4. Extract the tamarind pulp. Add salt, turmeric and bring it to a boil.
  5. Add the ground paste and stir well.
  6. Add the veggies, cooked dal. Adjust consistency to bring it to a thick gravy consistency.
  7. Heat oil or ghee in a pan. Add mustard seeds, cumin seeds, asafoetida, curry leaves.
  8. Serve hot with rice and papad.

Preparation time - 1 hr 30 mins

Bisi-Bele baath

This is a traditional, one pot dish from the land of Karnataka - bisi means hot and bele means lentils (dal). It is a variant of the regular sambhar or huli anna, with this one having a lingering taste of the spices and the vegetables.

Ingredients - for rice

  • Beans (tender) - 7-8, cut
  • Carrots - 1, large, cut
  • Onion shallots - 5-6
  • Potatoes - 1 or 2, washed-peeled and cut
  • Tamarind - about a size of a lemon, washed and soaked in water
  • Turmeric - 1/4 tsp
  • Salt - to taste
  • Rice - 1 cup, washed and drained
  • Toor dal - 1/2 cup, washed and drained
  • Water - 4 cups, to cook the rice and dal

For bisi-bele baath powder

  • Chana dal - 1 tbsp
  • Urad dal - 2 tsp
  • Coriander seeds - 2 tbsp
  • Red chillies (prefer Byadigi chillies) - 10 to 12
  • Black pepper corn - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Javithri (Mace) - 1-2 petals
  • Cloves - 3
  • Cardamom - 2
  • Cinnamon - 1" stick
  • Marathi Moggu - 3

Roast the above ingredients with 1 tbsp of oil. Cool it and grind it to a fine powder.

For seasoning

  • Oil/Ghee - 1 tbsp
  • Mustard seeds - 1/4 tsp (fresh and finely powdered)
  • Cumin seeds - 1/4 tsp (fresh and finely ground)
  • Asafoetida - 2 piches
  • Red chilies - 3-4, cut
  • Curry leaves - 1-2 sprigs

Preparation method

  1. Pressure cook the rice and dal together. Wait until steam releases.
  2. Add oil to a deep-bottomed pan, add the onions and saute. Next, add the remaining vegetables, one-by-one.
  3. Extract the tamarind pulp and pour into the veggies. Lower the flame.
  4. Add turmeric, bisi-bele baath power, salt and stir.
  5. Mash the cooked rice and dal and add it to the tamarind mixture. Mix well and add water as required.
  6. Heat oil or ghee in a pan. Add mustard seeds, cumin seeds, asafoetida, curry leaves and red chillies. Pour this over the rice and mix well.
  7. Serve with potato chips, boondi or arulu sandige.

Preparation time - 1 hour

Beans palya

Ingredients

  • Beans (tender) - 1/2 kg, finely chopped
  • Grated raw coconut - 2 tbsps
  • Curry leaves - 1 strand
  • Turmeric - 1/4 tsp
  • Oil - 1/2 tbsp
  • Salt - to taste
  • Sugar - less than 1/4th tsp

For seasoning

  • Mustard seeds - 1/4 tsp (fresh and finely powdered)
  • Cumin seeds - 1/4 tsp (fresh and finely ground)
  • Green chilies - 3-4, slit and chopped
  • Chana dal - 1/2 tsp
  • Urad dal - 1/2 tsp

Preparation method

  1. Add oil to a pan. When hot, add the seasoning ingredients and saute until the lentils turn golden brown.
  2. Add the beans, turmeric, salt and saute for 2 minutes.
  3. Add the grated coconut and mix well.
  4. Turn off the heat and sprinkle the sugar.
  5. Serve with rice or chapatis.

Preparation time - 40 mins

Majjige paldya/Majjige huli/Kadi

Ingredients

  • Yogurt (preferably sour) - 2 cups, evenly whipped
  • Salt - to taste

For masala

  • Coriander seeds - 1 tsp (fresh and finely powdered)
  • Cumin seeds - 1 tsp (fresh and finely ground)
  • Green chilies - 3-4
  • Ginger - 1" piece
  • Chana dal - 1 tsp (dry roast)
  • Coconut - 2 tsps (fresh)
  • Salt - as per taste

Preparation method

  1. Grind the above ingredients for masala by adding required amount of water. The final paste should be thick, so add water accordingly.
  2. Add this paste and salt to the yogurt.
  3. Mix well and heat on low flame, until it just begins to boil.
  4. Turn off the heat.
  5. Now, heat 1 tsp oil in a pan and add mustard seeds, asafoetida(hing) and curry leaves. When they start spluttering, add this to the dish.

Preparation time - 20-25 mins

Akki-Kadale Bele Payasa

Akki is rice in Kannada and Kadale bele is Chana dal. This is a must for any festivals or occassions in our family.

Ingredients

  • Akki/Rice - 1 cup
  • Kadale bele/Chana dal - 1/2 cup
  • Jaggery - 1 cup
  • Milk - 3/4 - 1 cup
  • Ghee - 1/2 cup
  • Dry fruits roasted in ghee - 1/4 cup
  • Fresh grated coconut
  • Cardamom powder - 1/4 tsp

Preparation method

  1. Cook the rice and dal together with milk.
  2. In the meanwhile, roast the dry fruits and keep them aside.
  3. Heat ghee in a pan and add jaggery to it.
  4. Add the cooked rice and dal to this and stir well.
  5. Add the grated coconut and stir at regular time intervals.
  6. FInally, add the roasted dry fruits and cardamom powder and mix well. Also add ghee (if required).
  7. Turn off the heat.

Preparation time - 40-45 mins

Mavinakayi chitranna (Ugadi special)

Mavinakayi is raw mango in Kannada and chitranna is puliogare. This is prepared for Ugadi/Yugadi as it is the beginning of a new year and also the mango season.

Ingredients

  • Raw mango grated - 2-3 medium size
  • Cooked rice - 4 cup
  • Urad dal, chana dal, ground nuts - 2 tsps each (for seasoning)
  • Mustard seeds, cumin seeds, curry leaves - 1 tsp each (for seasoning)
  • Turmeric powder - 1 tsp
  • Dry fruits roasted in ghee - 1/4 cup
  • Fresh grated coconut
  • Coriander leaves (washed and finely chopped) - for garnishing
  • Oil - 2 tbsp
  • Salt - to taste

Preparation method

  1. Cook the rice and keep it aside.
  2. In the meanwhile, roast the dry fruits and keep them aside.
  3. Heat oil in a pan and add one by one, the ingredients for seasoning. Roast until they turn to golden color.
  4. Add the grated mango and stir until it is cooked.
  5. Add the grated coconut and stir for a few more minutes (until the raw coconut smell disappears).
  6. Turn off the heat.
  7. Finally, add the cooked rice, dry fruits and mix well.
  8. Add the chopped coriander before serving.

Preparation time - 45 - 60 mins

Mixed Vegetable Kootu

You can add vegetables of your choice; however ensure that they are just cooked and not mushy.

Ingredients

  • Beans (chopped into 1/2" pieces) - 1/2 cup
  • Carrots (chopped into 1/2" pieces) - 1/2 cup
  • Peas - 1/4 cup
  • Potatoes - 1 medium
  • Mustard seeds, cumin seeds, curry leaves - 1 tsp each (for seasoning)
  • Turmeric powder - 1 tsp
  • Toor dal - 1 cup
  • Coriander leaves (washed and finely chopped) - for garnishing
  • Ghee - 1 tsp
  • Salt - to taste

Preparation method

  1. Cook the dal and keep it aside.
  2. Add the Kootu powder and mix well.
  3. Add turmeric powder and salt and stir once.
  4. Add water (only if necessary) and bring it to boil.
  5. Heat ghee in a pan and add the ingredients for seasoning and mix it with the dal.
  6. Turn off the heat.
  7. Add the chopped coriander before serving.

Preparation time - 40 - 45 mins

Hagalkayi gojju

Hagalkayi in Kannada is bitter guard in English. It is known as Kakarakayi in Telugu.

Ingredients

  • Bitter guard - 1 medium size (washed and chopped)
  • Tamarind pulp - 1 cup or more (pulp should preferably be thick in consistency
  • Sambar powder
  • Til (Sesame seeds) powder
  • Asafoetida - pinch
  • Mustard seeds, curry leaves - 1 tsp each (for seasoning)
  • Turmeric powder - 1 tsp
  • Jaggery - 1/4 cup or as per taste
  • Coriander leaves (washed and finely chopped) - for garnishing
  • Salt - to taste

Preparation method

  1. Heat oil in a pan and add the seasoning ingredients.
  2. Add the bitter guard pieces and fry until cooked.
  3. Add turmeric powder and salt and stir once.
  4. Add the tamarind pulp, sambhar powder, til powder and jaggery bring it to boil.
  5. To get the thick consistency, beat 2 tsps of rice flour with sufficient water (without any lumps) and add this mixture to the above preparation.
  6. Turn off the heat.

Alternatively, you can add Gojju powder to the tamarind pulp and follow the procedure as above. In this case, you will not require sambhar and til powder.

Preparation time - 30 - 40 mins

Goddupitla

Ingredients

  • Tamarind pulp - 1 cup or more (pulp should preferably be thick in consistency)
  • Goddupitla powder
  • Asafoetida - pinch
  • Mustard seeds, curry leaves - 1 tsp each (for seasoning)
  • Turmeric powder - 1 tsp
  • Wheat flour - 1-2 tsp
  • Salt - to taste

Preparation method

  1. Heat oil in a pan and add the seasoning ingredients.
  2. Add the tamarind pulp and cook it well.
  3. Add turmeric powder and salt and the goddupitla powder and stir well.
  4. Add 4-5 spoons of water to the wheat flour and mix it well. Ensure that there are no lumps. The consistency should be semi solid.
  5. Add this to the tamarind mixture and mix thoroughly.
  6. Bring it to boil and turn off the heat.

Preparation time - 30 - 40 mins

Sappak Pitla

This is a very simple and easy to prepare dish, especially when there are no vegetables at home. All you need is cucumber or ridge guard.

Ingredients

  • Asafoetida - pinch
  • Mustard seeds, curry leaves - 1 tsp each (for seasoning)
  • Turmeric powder - 1 tsp
  • Toor Dal - 1 cup, pressure cooked
  • Cucumber or ridge guard - 1, diced evenly into cubes or roundels
  • Ghee - 2 tsps (for tempering)
  • Salt - to taste
Ingredients for masala
  • Urad dal - 1 tbsp
  • Pepper - 1/4 tbsp
  • Dry red chilli - 1 or 2
  • Dry coconut

Add a tsp of oil to a pan and roast the above ingredients well. When cooled, grind it to a fine paste, adding required amount of water. The final paste should be of thick consistency.

Preparation method

  1. Pressure cook the toor dal with a pinch of turmeric and keep it aside.
  2. In a separate vessal, add sufficient water and cook the cucumber or ridge guard. Cook it just until it is done. Do not overcook, as this will make it mushy when added to the dal.
  3. Add the ground masala to the cooked dal and mix thoroughly. Add water, only if required.
  4. Add the cooked vegetable(s), salt.
  5. Bring it to boil, stirring continuously and turn off the heat.

    6. For seasoning

    Heat the ghee in a pan. Add mustard seeds and curry leaves. Season the dal with this tempering.
Serve with hot rice and ghee.

Preparation time - 30 - 40 mins

Ambode

One of the traditional dishes, prepared during festivals. This Ugadi, we celebrated at my mother's place and she made these yummy Ambode's :)

Ingredients

  • Chana dal - 1 cup
  • Dry red chillies - 4-5
  • Ginger - 1/2" piece
  • Cumin seeds - 1 tsp
  • Curry leaves, finely chopped - 1 tsp
  • Asafoetida - pinch
  • Salt - to taste
  • Oil - for deep frying

Preparation method

  1. Soak the chana dal and dry red chillies for an hour.
  2. Drain the water completely.
  3. Grind coarsely all the ingredients, with salt.
  4. Heat oil in a pan.
  5. Make even shaped balls and flatten it. Fry them in the oil.

    6. Here are the yummy Ambode's that my mom made :)

Preparation time - 40-45 mins

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