Wednesday, June 30, 2010

BassSaru[Alsande Nugg soppu Combi]

You need to have:

Cow Peas/alsande -1 cup
Drum stick leaves/nugge soppu-1 bunch
Onion-1 medium sized
Green chillies- 8-10 nos.
Garlic- 4 cloves
Shredded coconut-1 cup
Cumin seeds-1 tsp
Pepper -2-3 corns
Curry leaves -2 strings
Salt to taste
Oil to saute
Mustard-2 tsp

Here is the recipe for bas saaru...

Pressure cook (2 whistles only) Cow Peas and chopped drumstick leaves.Strain and collect the cooked water in a bowl, which is used for bassaru.Keep 2-3 tbsp of cooked dal and dill separately, which is used in Saaru.

Dry Palya:-

Heat oil, add mustard, curry leaves, saute green 3-4 chopped chillies, 2 clove garlic and onion.Add the pressure cooked stuff to this, stir well.Sprinkle half cup shredded coconut, chopped coriander.


Fry cumin seeds, green chillies, pepper, 2 garlic cloves, chopped onion for 2 mins.
Grind above fried mixture ,half cup shredded coconut, 1 tsp cooked dal, salt together into a fine paste.

Saute mustard, curry leaves and chopped onion in oil.Add the collected dal cooked water(/veggie stock/ broth), cook for 5 minutes.Add ground masala paste,When it starts boiling add saved cooked veggie which was kept separately.Serve bassaru and dry palya with Ragi mudde or white rice.

Thursday, June 17, 2010

Mulangi Sambar

You need to have:

Toor dal-1/4 cup
Jeera/cumin seeds-1 tsp
Garlic-3-4 pods.
Turmeric pwd-1/2 tsp
Mullangi 1 medium sized
Onion-1 medium sized
Tomatoes-1 or 2 medium sized
Oil-2 tsp
Mustard seeds-1/2 tsp
Asafoetida- 1/4 tsp
Curry leaves-2 twigs
Sambar powder-1 tbsp
Salt to taste.
Grated coconut-1 tsp

Preparation: Add about 1 and quarter cups of water to toor dal, turmeric, jeera,and garlic,tomato and onion.pressure cook them together for about 6 whistles.

Take a wok, add oil.when it is hot, sputter the mustard seeds , asafoetida and curry leaves.fry them a little. add the mashed dal, sambar powder and grated coconut and boil it for 8-10 mins.

Server hot with Rice or idly.

Sabbasige Soppina Rotti

You need to have:
2 cup Rice flour/ Akki hittu
1 cup chopped Dill leaves/Sabbasige soppu
1/2 cup coconut.
2 tbs cumin seeds
2-3 Green Chillies
8-10 Coriander leaves
Salt to taste
Banana leaves / Paper Plate/Aluminium foil/

Put cumin seeds, green chilies and salt into mixer or hand crusher. Make a paste of this and keep it aside.(Don't add water)

Chop coriander leaves and add it to a vessel containing dill leaves.Add above mixture and grated coconut to it.Add rice flour to the same vessel and mix them well by adding sufficient amount of water. Don't make the dough too thin.

Take one Paper plate, put 1 tsp of oil and spread it over. Take ball of dough and spread it over the paper plate evenly as shown in the picture below.Make a small hole in middle( This helps to cook the rotti well)

Heat the Tava put the rotti upside down as shown in the picture below.
Cook it till it gets separated from the paper plate.Remove the paper plate and cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with any type of chutney and butter.

Pathrode Khara Oggarne

You Need to Have:

1-2 Pathrode
1 tsp Black Gram seeds
1 big sized Onion
1 tsp Mustard seeds
5-10Curry leaves
3-4 tsp Oil
2 Red Chillies
1/2 cup grated Coconut

Chop pathrode and onion keep it aside.

Add mustard seeds, blackgram seeds, red chilly and oil in a thick bottomed pan. Once it starts spluttering, add curry leaves, and chopped onion. Fry them onion becomes golden in color.

Add pathrode pieces and fry it for 2 mins in low flame. Add grated coconut and mix well.
Keep the pathrode in low flame for about 3-4 mins. Serve hot.

Wednesday, June 16, 2010

Pathrode bendi

This is an simple dressing given to pathrode to increase its taste. Fresh aroma of Cumin seeds and fresh coconut gives fantastic taste to the pathrode.I will start by thanking my mom in law for sharing this tasty recipe. So here is the recipe for it.

You need to have:

1-2 Pathrode
2-3 tbs cumin seeds
1 cup fresh grated coconut
1 tbs oil
1 tbs Mustard seeds
5-10 curry leaves1-2 read chilies


Put cumin seeds and fresh coconut into mixi and make paste by adding little amount of water

Heat 1tbs oil in a pan, add mustard seeds, curry leaves, and red chilies. once they start spluttering, add this ground masala and fry for 2-3 min.
Cut the pathrode into cubes and add it to this mixture and cook it for another 2-3 mins. serve hot.

Tuesday, June 15, 2010


This is another 'Master Piece' dish of the 'Manglore Cuisine'.Pathrode is steamed colocasia leaves rolls stuffed with spicy rice and dal mixture.Pathrode is prepared using colocasia leaves that is usually grown in backyards of most of the houses in Mangalore region. Not all verity of the leaves are good for cooking as few of them tend to be itchy. One has to be careful in picking the right leaves.they itch because of the needle like calcium oxalate crystals in the leaves are broken down on cooking.

One can buy taro roots grow the leaves in your backyard. The plant needs good sunlight for a healthy growth.

For this :

You need to have:
2 cup White Rice
1 cup grated Coconut
1/2 tsp fenugreek seeds
3 tsp Coriander seeds
1 tsp Cumin seeds
1/2 cup Tamarind pulp
1/2 cup Tamarind Jaggary
8-10 Red Chillies
Salt to taste
10-15 leaves / Kesuvina ele
5-6 Banana leaves

Soak the rice in water for about 4-5 hrs. Wash it 2-3 times and keep it aside.

Heat smal pan. Fry Blackgram seeds , Cumin seeds, fenugreek seeds, Coriander seeds and hing by adding 1tbs of oil.Finally fry red chillies and let it cool for 10 mins.

Meanwhile Wash colocasia leaves and chop them into small pieces as shown in the picture below.

Note:Apply tamarind pulp to hands before you touch cut the leaves. This decreases itching of colocasia leaves

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.

Grind fried masala, grated coconut , tamarind pulp and jaggary. Finally add soaked rice ,salt and grind them coarsely by adding little amount of water and keep it aside . Consistancy of the batter should be like Idli batter.

Put chopped calocasia leaves, rice batter together and mix well.

Take handful of batter and spread it over the banana leaf as shown in the picture below.

Fold the banana leaf as shown in the picture below.

Fold both the sides of banana leaf and place it in a cooker conatainer / traditional steamer upside down as shown in the picture below.

Steam cook for about 30-35 mins on high flame and another 20-25 mins on low flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).

Let it cool down for minimum 30 mins- 1 hour before you serve them.

Serve them hot along with coconut oil and midi uppinakayi.

Other recipes prepared out of this are pathrode Khara oggarne, pathrode bendi and pathrode Ambat.

Wednesday, June 9, 2010

Masala Papad

A simple yet tasty snack/starter iteam. It can found on almost all restaurant menus. I would like to have it as Evening snack rater than as starter.
For this:

You need to have:
3-4 Lidjed Papad( or any other masala papad)
1 cup chopped onion
1 cup chopped tomato
1 cup grated carrot
1 cup grated carrot
1 tbs chilly powder
1 tbs salt
2-3 tbs lemon juice
For garnishing :
1/2 cup chopped coriander
Oil for deep frying
Put oil in kadai and deep fry papads and keep it aside.Dry them with tissue paper to remove excess oil

Mix Onion, tomato, carrot , coconut, chilly powder and salt in a bowl. spread evenly this mixture on each papad. Sprinkle lemon juice and chopped coriander and server with hot cup of tea.

Note: If your diet conscious and don't want to deep fry papds, you can even shallow fry them.
Heat tava and spead 1 tbs of oil and put papad on it cook it for 1 min. repeat the same on the other side as well.

Tuesday, June 8, 2010

Mavina Hannina Sasame

I can say this is another version of Rasayana. In this whole mango is used instead of small cut pieces. Its commonly prepared dish in all function in south canara during mango season( usually summer). As i said the size of mango should be small for this.

The taste of this will be good for second day rather on prepared day. Because Mangos starts absorbing coconut Jagerry syrup and gives more taste to taste buds.
For this:

You need to have

10-12 Small mangoes
1 big cup tick coconut milk
1 cup Jaggery
1 bts cardamom powder

Wash and remove the outer cover of mangoes and keep it aside.
Add Jaggery powder, cardamom powder into coconut milk an still well.Add mangoes into this and put it in fridge for at least 2-3 hours. serve chilled.

Monday, June 7, 2010

Batate /Potato Sambar

We(Manglorieans) never prepare Sambar powder and store it for 2-3 months. For us fresh ground sambar masala will give more taste than stored one. Another secrete behind South Canara cuisine is usage of lot of fresh coconut. Since rice is our main consumption, Verities of sambars are prepared. One such sambar is Potato Sambar/Batate Sambar/Alugadde Smabr.
For this:

You need to Have

Potato's - 2-3 large
chilly powder - 1.5tsp
turmeric powder - 1 tsp
Tamarind Pulp - 1/2 tsp
Coriander seeds -1/2 tsp
cumin Seeds - 1/2 tsp
hing-1 pinch
Methi seeds -1/2 tsp
Urad dal -1/2 tsp
mustard -1tsp
dry chillies - 2 large
Curry leaves - 5-6
salt - 1 tsp[as per taste]
Jaggery - 1 tsp
Oil -1 tsp
Toor dal - cup( Cooked)

Remove the outer cover of potato and cut into small cubes. Add chill powder,turmeric powder, tamarind pulp and Jaggery and Put it in cooker till potato become soft( Take care not to over cook). I prefer one whistle.

In a frying pan, fry Urad dal ,Methi seeds,Coriander seeds,cumin Seeds,hing and red chilies until they give nice aroma. add 1/2 tbs oil if required.

Once the fried spices mixture comes to normal temperature,Add coconut and Make a smooth paste by adding required amount of water(Don't add too much water).

Transfer cooked potato, toor dal(cooked) and ground masala into tick bottomed vessel. add required amount of water and bring it o boil. add salt to this as per taste.

Heat add 1tbs of oil(Coconut oil preferred) in a tadka pan.Add mustard seeds, curry leaves.Once it starts spluttering add it to Sambar. Serve hot with Kuchillaki.

Wednesday, June 2, 2010

Mavina Hannina Palya

Mavina Hannina Palya, a typical south canara dish.For Mangloriens, Mango is just not fruit. we use it as vegetable also. There are around 10-12 different varieties of dishes prepared out Mango,Off course only in summer.

Before drafting recipe for mavina hannina palya, let me tell you different dishes prepared out of Mango:
Rasayaan, Gojju, Palya, Sasive, Sasame, Mambla, Uppina kayi, chitranna, chuttney, Ice-Cream etc...As every one know whatever you prepare out of mango, the dish will be simple superb. Mango is known as King of the Fruits(Hannua gala Raja).

All these days I was waiting for Mango season to post recipes. I am very happy to share Tasty Mavina Hannina Palya recipe with you all. So here it goes

You need to have:
5-6 small sized Raw Mangoes /Sanna Mavina Hannu
6 tbsps grated Jaggery - (vary depending on taste)
1 tsp -Red Chilli powder
1/2 tsp-Turmeric Powder
5-6 Curry Leaves
1 tsp Mustard Seeds
1 tbs Cumin Seeds
2 tbs uradal
1/2 tspOil
Salt to taste

Wash and cut mangoes into pieces.don't trow inner seeds. add them into cut pieces.

In a frying pan,heat oil add mustard seeds ,cumin seeds,curry leaves and uradall.When mustard seeds start to splutter, add mango pieces. saute for 2-3 mins.

Once Mango color changes slightly add salt, jaggery , red chilli powder and turmeric powder .Add 1/2 cup water and boil on medium flame until mango pieces and cooked.Serve with rice.
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