Cuisine of Karnataka has unique blend of flavors. Like all the other cuisine in India it has some of its authentic flavors and some inspired from its neighboring states. Udupi food is delicious inspite of the fact it does not contain onions and garlic, the masala dosa, sambar, rasam, chutney surely does not need any garlic to make it tasty. Then there is Manglorean cuisine which has tastes that are similar to the Keralite cuisine. The varieties of dosas and rotis made from rice to wheat to jowar are very familiar to this state's cuisine.
Mysore Masala Dosa
Kosumbari / Dal Salad
This salad is delicious and very healthy.
Mysore Masala Dosa
Mysore Masala Dosa is known for its spicy flavor. The crispy dosa with the potatoes and chutney makes it a delicious tiffin / breakfast.
Dosa batter : There are different combinations for dosa preparation. Use the one that you are comfortable with. The combination I use is 3 cup rice : 1 cup urad dal, few fenugreek or vendhayam. Soak them in water for 3-5 hrs. Grind them to a fine paste and let them ferment overnight or 8 hrs.
Red chutney : Red chilli powder 1 tsp, 1 Onion chopped, 2-3 garlic cloves (optional ), tamarind 1/4 tsp paste or 1/2 lemon size ball, salt.
Variation : Instead of the chutney you can also use idli molagai podi / spicy gram dal powder
Potato Masala : 2 Cooked potatoes - mashed, grated ginger 1 tsp, 3-5 green chillies chopped fine, mustard seeds, turmeric pwd, salt.
Heat oil. Let the mustard seeds splutter. Add ginger, chillies, turmeric powder, saute. Add potatoes, salt and mix well. Cook for few minutes.
Heat the tawa on low flame. Pour a laddle or 1/2 cup of dosa batter and start spreading it around the tawa in a cirlcular motion. Once it half done spread a spoon of red chutney all around the dosa and cook. Drizzle a little oil around the dosa. Just before taking it off the tawa add a spoon of potato masala in the middle and roll it. Serve hot with coconut chutney and sambar.
Dosa batter : There are different combinations for dosa preparation. Use the one that you are comfortable with. The combination I use is 3 cup rice : 1 cup urad dal, few fenugreek or vendhayam. Soak them in water for 3-5 hrs. Grind them to a fine paste and let them ferment overnight or 8 hrs.
Red chutney : Red chilli powder 1 tsp, 1 Onion chopped, 2-3 garlic cloves (optional ), tamarind 1/4 tsp paste or 1/2 lemon size ball, salt.
Variation : Instead of the chutney you can also use idli molagai podi / spicy gram dal powder
Potato Masala : 2 Cooked potatoes - mashed, grated ginger 1 tsp, 3-5 green chillies chopped fine, mustard seeds, turmeric pwd, salt.
Heat oil. Let the mustard seeds splutter. Add ginger, chillies, turmeric powder, saute. Add potatoes, salt and mix well. Cook for few minutes.
Heat the tawa on low flame. Pour a laddle or 1/2 cup of dosa batter and start spreading it around the tawa in a cirlcular motion. Once it half done spread a spoon of red chutney all around the dosa and cook. Drizzle a little oil around the dosa. Just before taking it off the tawa add a spoon of potato masala in the middle and roll it. Serve hot with coconut chutney and sambar.
Kosumbari / Dal Salad
This salad is delicious and very healthy.
Moong dal (yellow split dal) a handful, Grated carrot 1/4 cup, Grated or finely chopped Cucumber 1/4 cup, Green chillies 1-2, coriander chopped 2tbsp, Salt to taste, Grated coconut 1tbsp, Lemon Juice 2 tbsp
Cabbage Palya
Palya is a dry curry which is prepared with vegetables like cabbage, brinjal, beans, bottlegourd etc,. Serve with chappathi or rice. It is similar to TamilNadu's poriyal and Kerala's thoran and subji or stir fried vegetables.
Cabbage Palya
Palya is a dry curry which is prepared with vegetables like cabbage, brinjal, beans, bottlegourd etc,. Serve with chappathi or rice. It is similar to TamilNadu's poriyal and Kerala's thoran and subji or stir fried vegetables.
Finely chopped cabbage - 2 cups, Green chillies, finely chopped - 8 to 10, Salt to taste, Grated coconut - 1/2 cup, chopped coriander leaves, Oil , mustard seeds, gram dal - 2 tsp, urad dal - 1 tsp
curry leaves
Heat the oil in a pan. add mustard and allow to splutter. Add curry leaves, the dals and green chillies and saute for a minute. Add the cabbage and mix well. Cover the pan and cook on a medium heat. Sprinkle water in between. When the cabbage is well done add grated coconut mix and finally add the chopped coriander leaves.
Bisi Bele Bhathcurry leaves
Heat the oil in a pan. add mustard and allow to splutter. Add curry leaves, the dals and green chillies and saute for a minute. Add the cabbage and mix well. Cover the pan and cook on a medium heat. Sprinkle water in between. When the cabbage is well done add grated coconut mix and finally add the chopped coriander leaves.
Just the name would suffice to make mouths melt. It is basically sambar rice and yet a lot more than that.
Rice 1 cup, Toor Dal 1/2cup, vegetables like potato, carrot, beans, shallots or small onions, capsicum chopped, tamarind size of a lemon, Salt to taste.
Roast & Grind : Coconut 1/2 cup, Coriander seeds - 1 and 1/2 tsp, gram dal 1 tsp, urad dal 1tsp, Jeera(cumin seed) 1 tsp, Red chillies 5-10 according to taste, Pepper few, Cinnammon 1 inch, Cloves few, fenugreek.
Variation : You can add raw grated coconut and roast the rest and grind to paste.
Season with Mustard seeds and curry leaves.
Cook dal with a little water and turmeric powder. Extract tamarind juice, add the masala paste to it and bring it to boil. Add the vegetables and cook. Add the dal and rice and mix well. Now add salt, enough water and simmer and cook well. Once it reaches the gooey consistency season with mustard seeds and curry leaves.
Variation : Once the vegetables are cooked you can add dal and rice and pressure cook with enough water.
Rice 1 cup, Toor Dal 1/2cup, vegetables like potato, carrot, beans, shallots or small onions, capsicum chopped, tamarind size of a lemon, Salt to taste.
Roast & Grind : Coconut 1/2 cup, Coriander seeds - 1 and 1/2 tsp, gram dal 1 tsp, urad dal 1tsp, Jeera(cumin seed) 1 tsp, Red chillies 5-10 according to taste, Pepper few, Cinnammon 1 inch, Cloves few, fenugreek.
Variation : You can add raw grated coconut and roast the rest and grind to paste.
Season with Mustard seeds and curry leaves.
Cook dal with a little water and turmeric powder. Extract tamarind juice, add the masala paste to it and bring it to boil. Add the vegetables and cook. Add the dal and rice and mix well. Now add salt, enough water and simmer and cook well. Once it reaches the gooey consistency season with mustard seeds and curry leaves.
Variation : Once the vegetables are cooked you can add dal and rice and pressure cook with enough water.
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