ಸುಟ್ಟಬದನೇ ಕಾಯಿ ಪಚಡಿ/ಚಟ್ನಿ ~ Egg plant chutney

Sutta badanekai pachadi

Sutta badanekai pachadi is a delicious dish, quick to make.

Ingredients :

Eggplant/Badanekai : 1-2 

Onion : 1 medium

Red chilli powder: 1 -2 tsp

Uchellu pudi : 1 - 2 tsp

Salt to taste 

Coriander leaves : few

Oil : 1/2 tsp

Method :

Wash the eggplant. Apply oil on it, prick it with knife, put it on flame, burn it turning it now & then, until it gets soft, chop the onion.

Let it cool, peel off the skin, smash it.

Mix all the ingredients together.

can be served with Jolada roti, chapati as side dish.

Its typical North Karnataka dish.

ಬರೋಡಾ ಪಲ್ಯ ~ Baroda Palya

Baroda Palya ( Dal-Beans)

This dish is made using dal & beans. Dont know why it has the name Baroda palya. 

Ingredients :

Toor Dal : 1 cup

Beans/Huralikai chopped : 1- 2 cups

Grated Fresh Coconut : 1/2 cup or more

Red chillies : 3 -4 (depends)

Jeera : 1/2 tsp

Salt : to the taste

For Seasoning : 

Oil : 1 Tbsp

Mustard seeds :1/2 tsp

Urad, Chana dal : 1 tsp

Hing : a pinch

Curry leaves : few

ಹೆಸರುಬೇಳೆ ಕೋಸಂಬರಿ ~ Hesarubele Kosambari

Hesarubele Kosambari

Hesarubele Kosambari mainly prepared  to offer to God as naivedya & distributed as prasad, mainly in Ramanavami festival, its distributed generously with panaka to all the devotees.

Ingredients :
Moong Dal/Hesarubele : 1 Cup
Chopped Cucumber : 1 cup
Grated coconut : 1 cup
Green chillies : 2 -3
Lemon juice : 1 tsp (optional)
Grated Carrot : 1/2 cup (optional)
Curry, Coriander leaves : few , ( as per ur wish)
Hing : a pinch
Salt to the taste
Oil, mustard seeds : seasoning

ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪಿನ ಪಲ್ಯ ~ Sabasige Soppina Palya

      Sabasige Soppina Palya

This is a simple recipe but makes a tasty dish, makes good side dish with roti/chapati.

Ingredients:
Sabasige/Dill leaves chopped : 2 cups

Toor dal  : 1 cup  

Rice : 1tbsp

Garlic : 3 - 4 cloves

Salt : to taste Oil : 1 tsp

ರಾಗಿ ಮುದ್ದೆ ~ Ragi Mudde

Ragi is commonly known as finger millet, widely grown in Asia and Africa. It is one of the main ingredients of staple diet in Karnataka and Andhra Pradesh. Ragi has been cultivated since 4000 years; in fact Ragi grains were found at the prehistoric site at Hallur on the left bank of river Tungabhadra. The most commonly prepared items from Ragi are Mudde, Rotti and Amli. Bakeries produce Ragi bread and biscuits. Ragi Mudde and Ragi Amli are commonly had in summers, both items have a cooling effect on our bodies.

ರಾಗಿ ಮುದ್ದೆ/ಸಂಗಟಿ ಮಾಡುವ ವಿಧಾನ;

೧. ೩ ಕಪ್ ನೀರನ್ನು ಒಲೆಯ ಮೇಲೆ ಕುಡಿಯಲು ಇಡಿ.

೨. ೫ ಟೀ ಚಮ್ಮಚದಷ್ಟು ಅಕ್ಕಿಯನ್ನು ನೀರಲ್ಲಿ ನೆನಿಸಿದಿ.

 ೩. ನೀರು ಕುದಿಯಲು ಪ್ರಾರಂಭಿಸಿದಾಗ ಅದಕ್ಕೆ ನೆನೆದ ಅಕ್ಕಿಯನ್ನು ಹಾಕಿ ಬೇಯಲು ಬಿಡಿ.

 ೪. ಅಕ್ಕಿ ಬೆಂದ ನಂತರ ಅದಕ್ಕೆ ಒಂದು ಕಪ್ನಾಸ್ಟು ರಾಗಿ ಹಿಟ್ಟನ್ನು ಹಾಕಿ, ಕುದಿಯಲು ಬಿಡಿ.

 ೫. ಹಿಟ್ಟು ಬೆಂದು ನೀರು ಕಡಿಮೆ ಆದ ನಂತರ ಸೌಟಿನಿಂದ ಹಿಟ್ಟನ್ನು ಚೆನ್ನಾಗಿ ತಿರುಗಿಸಿ.

 ೬. ನಂತರ ಬೆಂದ ರಾಗಿ ಹಿಟ್ಟನ್ನು ದುಂಡನೆ ಆಕಾರದಲ್ಲಿ ಮಾಡಿ ಇಟ್ಟುಕೊಳ್ಳಿ. 

 ರಾಗಿ ಸಂಗತಿಯ ಜೊತೆ ಬೇಳೆ ಸಾರು ಒಳ್ಳೆಯ ರುಚಿ ಕೊಡುತ್ತೆ.

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ಹಿಟ್ಟಿನ ಪಲ್ಯ ~ Hittina palya

Hittina Palya

This is another type of hittina playa  different from ಜುಣಕ / ಹಿಟ್ಟಿನ ಪಲ್ಯ .This is made into semi solid form, its a North Karnataka dish.

Ingredients :

Green gram flour/Besan flour(chick pea flour) : 1 cup

Onion : 1 medium  

Green Chilli paste/Green Chillies: 1tsp

Tamarind juice : 1 cup

Curry leaves, coriander lews : Few

Jaggery : 1- 2 tsp

Oil : 1 Tbsp Mustard seeds, jeera for seasoning.