Mysore Sarinapudi /Menasinapudi

Sarina pudi

Sarinapudi is a very useful masala powder in south Indian cooking. It is also called Menasina pudi Usually Sarinapudi is made in large quantity and stored it in an airtight container. A small quantity is scooped out in to a small jar and used as and when it is needed. If you are preparing  small quantity it can be ground in a mixer at home. But when we make large quantity we have to take it to the  mill which is used to grind spices only and get it powdered. First  we have to get the mill cleaned by removing the leftover masala powder which had got collected. Otherwise taste of our Sarinapudi   gets spoiled by getting itself mixed with some other masala powder which was remaining in the mill. This is done by putting 1/2 Kg of Tovar dhal in to the Mill and running the machine while  keeping the belt of the machine loose. Tovar dhal comes out  along with old masala powder.  After this we can get our Sarinapudi ground.  Once again we have to   remove our Sarinapudi that would have been trapped in the machine by putting fresh Tovar dhal and running the machine. Powder can be separated from the dhal by sieving.

Sarinapudi is used to prepare Saru, Gojju, Palya, Huli etc. Churumuri mixed with Sarinapudi,ghee and salt taste great!
Clean and  dry  all the ingredients in sun for 2 to 3 hours. It is better to prepare sarinapudi in summer if we are preparing in large quantities.During winter or rainy season it takes long time to fry chillies as it contains more moisture.

First type of measurement

Coriander seeds       2 Kg

Byadagi chillies        1 Kg

Mustard                  225gms

Cumin seeds           250gms

Fenugreek seeds     275gms

 Black Pepper        100gms

Asafoetida             25gms

Turmeric powder   100gms

Curry leaves          4 or 5 big bunches

Oil to fry                4-5 table spoons full

Second type of measurement (Old type  which my mother used to follow)

I seeru = 4 pavu = 930 grams

Byadagi chillies   1Kg

Coriander seeds   4 seru

Mustered seeds  Talesavari  1 pavu

Cumin seed   1½ pavu

Black pepper   ¾ pavu

Fenugreek seeds 1 pavu

Asafoetida      1 big dabba

Turmeric powder       100grams

Method

Wash and separate the curry leaves from the sprig and dry them spreading on a towel. You can remove excess water by covering it with another towel and patting it. Allow it to dry.

Fry all the ingredients one by one except Turmeric powder and curry leaves, using less oil in a pan till it gives aroma and the colour of the seed changes and makes “pata pata” sound. Medium flame should be used while frying otherwise outer layer of the seed will be fried and inner portion will be raw.

Fry curry leaves adding 2 or 3 teaspoon full of oil trill it becomes crisp.it takes time.

If you are using a microwave it is very easy. Spread a small hand towel in a glass dish. Spread curry leaves on this. Cover the leaves with another  hand towel and cook  for 3 minutes .Remove the upper towel and check whether the leaves are dried or not. You have to repeat this till the curry leaves are crisp.

Crush the fried chillies with your fingers by covering  your hand with  a plastic cover. This reduces the bulk. Mix all the fried ingredients and grind it into powder.  Powder should not be too fine are coarse. At this stage add asafoetida and Turmeric powder Mix it well. Sieve it through a sieve having medium size mesh. Allow the powder to cool. 

Store it in an airtight container.

Gojjavalakki / Huliavalakki

gojjavalakki  /  Huliavalakki

Ingradients

Gatti Avalakki     ( Thick Beaten rice)       2 cups

Mysore  sarinapudi    3 tea spoon full

Tamarind    I big lemon size

Jaggery       size of 1 big lemon

Salt to taste

For seasoning

Ground nut    3 table spoon full

Gram dhal      2 teaspoon full

Black gram dhal     2 tea spoon full

Mustard seed      ½  teaspoon

Asafoetida    2 pinches

Turmeric powder

Cumin seeds and fenugreek seed powder 1 teaspoon.
.

( equal quantities of  fried cumin seeds and fenugreek seeds are mixed and ground in to fine powder and kept in an air tight container and used when needed).

Dried coconut  3 table spoon

Black sesame seeds 3 table spoons

Curry leaves  3 springs

Coriander leaves  3 strands

Oil 3 table spoons

Method

Powder jaggery and keep aside.

Fry Black sesame seeds and powder.

Fry dried coconut and powder.

Boil tamarind in ½ cup of water, cool, and extract paste. Add  sarinapudi Jaggery  salt and boil till it becomes thick paste. This is tamarind gojju..

Grind thick Avalakki  in to coarse powder. Remove the powdered portion   by sieving  through  a sieve which has fine mesh. Powdered portion can be used while making dosa.

.Take the coarse portion in a big dish and pour plenty of water at once  squeeze it well under water and quickly drain the water through a plastic sieve and press  and remove as much of water as you can. This process should be done very fast. Otherwise gojjavalakki will become lumpy avalakki!!!!!!!

Add  tamarind gojju to the soaked and drained avalakki powder   and mix it well.

Keep it aside for 10 to 15 minutes so that avalakki powder becomes soft. Add dry  coconut powder, Black sesame seed powder and cumin and fenugreek powder and mix well.

Prepare seasoning by heating 3 table spoons of oil in a kadai ,add Mustard seeds, Gram dhal,Black gram dhal, and Ground nut. When the seeds become light brown in colour add asafoetida and finally add curry leaves.  Pour Avalakki mixed with tamarind gojju in to the  kadai and mix it with the seasoning. Garnish with chopped coriander leaves.

Boodugumbalakai (Ashgourd) Majjigehuli

Boodugumbalakai (Ashgourd)

Cut vegetable

Ingredients

Boodagumbala kai       1 Kg

Coconut scrapings       ½ cup

Gram dhal                   3 table spoon full

Sour curds                   2 cups (curds should not be too sour)

Salt    to taste

For grinding  

Red chillies             3 numbers

Green chillies         3 numbers

Ginger                     ½” piece

Coriander seeds      3 tea spoons

Asafoetida              1 pinch

Coriander leaves     2   sprigs

Cumin seeds           1 tea spoon 

For seasoning

Cooking oil             1 table spoon

Cumin seeds           2 tea spoons

Asafoetida              1 pinch

Red chillies            2- broken in to 1” pieces

Turmeric powder    1/2 teaspoon

Method

Soak gram dhal I water.

Pee l and cut ash gourd into approximately 1” cubes. Cook in a vessel with ¼ cup of water and 1 tea spoonful of salt till the vegetable becomes tender.

While the vegetable is cooking grind soaked gram dhal, Coconut scrapings, red and green chillies, ginger, turmeric powder  coriander seeds, cumin seeds and coriander leaves in to smooth paste. Mix the paste with 1 cup of water and add to the cooked vegetable. At this stage add salt according to your taste . Cook for a few more minutes stirring occasionally so that the vegetable absorbs the taste of the masala.

Beat curds well and add it to the cooked vegetable. Cook till it starts to  boil. 

Seasoning

Prepare the seasoning by heating one tablespoon full of oil and adding the mustard seeds, cumin seeds, broken pieces of red chillies asafoetida and curry leaves and stirring till the mustard seeds crackle. Pour this over the majjige huli and serve hot with rice.

Other vegetables that  we can use are Seemebadane kai(Chow-Chow),
 Sorekai ( Bottle gourd) 
Soppugalu Greens.
Badane kai( Brinjal)and
 Bende kai (Ladies finger)
While cooking ladies finger and brinjal,we have to fry them in little  oil and continue.

Heerekai ( Ridgegourd )chatney

Heerekai ( Ridge gourd)

Heerekai chatney

Ingredients

 Heerekai or ridge gourd               1 Kg
 Grated coconut scraping              3 Table spoons
 Byadagi red chilli                         6 numbers
 Tamarind                                     Size of a small lemon
 Salt                                              to taste
 Mustard seeds                             ½ tea spoon full
 Black gram dhal                           2 table spoons
 Asafoetida                                    I pinch
 Cooking oil                                  2 table spoon full

 Method

 Wash and scrape ridge gourds lightly. Dice them in to small pieces.
 Soak tamarind in hot water.

 Fry red chillies in tea spoon full of oil in a flat frying pan. Add coconut scrapings and fry for a few minutes.       Transfer this in to another plate

 In the same frying pan fry ridge gourd pieces adding one I table spoon of oil. Add ½ tsp. of salt .Juice from    the vegetable comes out .Fry till all the juice dries and the ridge gourd pieces become light brown in colour. Allow it to cool.

 Extract the pulp from the soaked tamarind.

 Transfer fried ridge gourd pieces, fried chillies and coconut scrapings in to a maxi jar. Add tamarind paste and salt and grind it to a smooth paste without adding water.

 Prepare the tempering by heating the oil and adding the mustard seeds,black gram dhal asafoetida and curry leaves and stirring till the mustard seeds crackle and dhal becomes medium brown. Pour this tempering over the chutney. Mix it just before serving. It feels good to eat crunchy balckgram dhal along with smooth chatney.

Idli uppittu

This dish can be prepared from leftover idlies

Ingredients

Idli 10 numbers
Grated cucumber 1 cup
Onion 1 chopped
carrot 1 grated
Fresh Coconut grated 2 table spoons
Lemon 1

For seasoning

Black gram dhal 1 tsp
Bengal gram dhal 1 tsp
Mustered seeds 1/4 tsp
cashew nuts 12 broken in to pieces
Green chillies 3 or 4 chopped
Ginger 1/2 inch chopped
curry leaves 1 fist full
Oil 2 table spoon

Method

Crush idlies lightly till it resembles bread crumbs.
Heat Oil in a pan and add mustered seeds.When mustard seeds splutter add Bengal gram dhal

and Black gram dhal.Fry till they become golden brown.Add cashew nut pieces and fry for a few

seconds.Add green chilies,ginger pieces and and curry leaves and fry for a few seconds .Add idli
crumbs and 1/2 teaspoon full of salt and mix well till the mixture becomes hot(Idli contains salt
so we must be careful while adding salt) .Remove from fire .Add grated coconut and lemon
juice and mix well.Serve hot

ರವೆ ಇಡ್ಲಿ

ಮೀಡಿಯಂ ರವೆ ಎರಡು ಕಪ್
ಉದ್ದಿನ ಬೇಳೆ ಒಂದು ಕಪ್
ಮಾಡುವ ವಿಧಾನ
ಉದ್ದಿನಬೇಳೆಯನ್ನು ಎರಡರಿಂದ ಮೂರು ಗಂಟೆಗಳ ಕಾಲ ನೆನಸಿ ನುಣ್ಣಗೆ ರುಬ್ಬಿ.
ರವೆಯನ್ನು ಒಂದು ಡಬ್ಬಿಅಥವ ಪಾತ್ರೆಯಲ್ಲಿ ಹಾಕಿ ಮುಚ್ಚಿ.
ಇದನ್ನು ಒಂದು ನೀರು ಹಾಕಿದ ಕುಕ್ಕರಿನಲ್ಲಿ ಇಟ್ಟು ಆನ್ನ ಮಾಡುವಂತೆ ಐದು ನಿಮಿಷ ಬೇಯಿಸಿ.ರವೆಗೆ ನೀರು ಹಾಕ ಬಾರದು.
ನಂತರ ರವೆಯನ್ನು ತಣ್ಣಗೆ ಆಗಲು ಬಿಡಿ.
ಆರಿದ ರವೆಗೆ ಒಂದು ಅಥವಾ ಒಂದೂವರೆಕಪ್ ನೀರು ಹಾಕಿ ಕಲಸಿ .ಉಪ್ಪಿಟ್ಟಿನಂತೆ ಇದ್ದರೆ ಸಾಕು.ಇದನ್ನು ರುಬ್ಬಿದ ಉದ್ದಿನಬೇಳೆಯೊಂದಿಗೆ ಸೇರಿಸಿ ಮೂರು ಅಥವಾ ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು ಹಾಕಿ ಎರಡು ನಿಮಿಷ ರುಬ್ಬಿ.ಮಾರನೆಯ ದಿನ ಇಡ್ಲಿ ಪ್ಲೇಟಿನಲ್ಲಿ ಹಾಕಿ ಇಡ್ಲಿ ಮಾಡಿ .ಹತ್ತು ನಿಮಿಷ ಬೇಯಿಸಿದರೆ ಸಾಕು.

ಕಿವಿ ಮಾತು
ರವೆಯನ್ನು ನೀರಿನಲ್ಲಿ ಕಲೆಸಿ ನಂತರ ರುಬ್ಬಿದ ಉದ್ದಿನಬೇಳೆಗೆ ಬೆರಸುವುದರಿಂದ ರವೆ ಗಂಟಾಗುವುದಿಲ್ಲ.
ಇಡ್ಲಿ ತಟ್ಟೆಯ ಎರಡು ಕಡೆಗೂ ಎಣ್ಣೆ ಸವರಿ. ಇದರಿಂದ ಇಡ್ಲಿ ತಟ್ಟೆಯ ಹಿಂಬಾಗಕ್ಕೆ ಇಡ್ಲಿ ಅಂಟುವುದಿಲ್ಲ
ಚಳಿಗಾಲದಲ್ಲಿ ಇಡ್ಲಿ ಹಿಟ್ಟನ್ನು ಎರಡು ಕಪ್ ಬಿಸಿನೀರು ಹಾಕಿದ ಕುಕ್ಕರಿನಲ್ಲಿ ಇಟ್ಟು ವಯಿಟ್ ಹಾಕಿ ಮುಚ್ಚಿದರೆ ಹಿಟ್ಟು ಚೆನ್ನಾಗಿ ಉಬ್ಬುತ್ತದೆ
ಇಡ್ಲಿ ಹಿಟ್ಟನ್ನು ತೊಳಸಬಾರದು ಪ್ರತಿಸಲ ತಳದಿಂದ ಹಿಟ್ಟು ತೆಗದು ಇಡ್ಲಿ ತಟ್ಟೆಗೆ ಹಾಕಬೇಕು
ಕುಕ್ಕರಿಗೆ ವಯಿಟ್ ಹಾಕಬಾರದು ಒಂದು ಬಟ್ಟಲು ಮುಚ್ಚಬೇಕು.
ಈ ಹಿಟ್ಟನ್ನು ಒಂದು ದಿನಕ್ಕಿನ್ಥಲೂ ಹೆಚ್ಚಿಗೆ ಇಡಬಾರದು.ಅಷ್ಟುಹಿಟ್ಟಿನಲ್ಲೂ ಇಡ್ಲಿ ಮಾಡಿ ಫ್ರಿಜ್ಜಿನಲ್ಲಿತ್ತು ಬೇಕಾದಾಗ ಬಿಸಿಮಾಡಿಕೊಂಡು ತಿನ್ನ ಬಹುದು .
ಮಇಕ್ರೊವೆವ್ ನಲ್ಲಿ ಬಿಸಿ ಮಾಡುವಾಗ ಎರಡು ಚಮಚ ನೀರು ಚುಮುಕಿಸಿ ಮುಚ್ಚಿ ಎರಡು ನಿಮಿಷ ಬಿಸಿಮಡಿದರೆ ಸಾಕು .
ಸಕ್ಕರೆ ಕಾಯಿಲೆಯವರಿಗೆ ಇದು ಒಳ್ಳಯ ಆಹಾರ

Rave idli (idli with samolina)

Ingredients

Medium semolina 2 cup
Black gram dhal 1 cup
Salt to taste

Method

Soak black gram dhal for 2 to 3 hours.
Place semolina in a container and cover it tightly with a plate. Steel boxes can also be used. Cook this in a cooker for 5 minutes without adding water to the semolina.
Allow the semolina to cool.
Grind soaked black gram dhal to a smooth batter.
Add one or one and a half cup water to the semolina and mix well in to a thick paste taking care that there are no lumps.( If dry semolina is added to the batter lumps will be formed and it will be difficult to mix)
Add semolina paste to the black gram dhal paste in the grinder for a minute or two such that semolina is well mixed with black gram dhal paste.
Add 3 tea spoon full of salt (or to taste} and grind again.
Keep this batter overnight. Next day, pour the batter in idly plates and cook for 10 minutes

Tips.

If the weather is cool, to help quicker fermentation pour 2 cops of boiled water in a cooker and place the container with batter in it. Close the lid .Place the weight on top.
Smear oil for the idli plates on both sides. By doing so idlies will not stick to the bottom of the plate
If you are cooking idlies in a cooker do not put weight, just cover the vent with a steel cup.
Do not store idli batter more than a day, as batter will become sticky. Best thing is to prepare idlies and store them in fridge. We can re-heat them in a microwave or cooker again.
While re heating in a microwave sprinkle the idlies with water and cover well and heat for one or two minutes.