Pudi kutti hakida palya

ಪು ಡಿ ಕು ಟ್ಟಿ ಹಾ ಕಿ ದ  ಪ ಲ್ಯ 

Palyada pudi / vegetablebath na pudi

ಪಲ್ಯ ದ  ಪುಡಿ/ವಾಂಗಿ ಬಾತ್  ಪುಡಿ  

Bengal gram dhal                 1 cup

Black gram dhal                   ¾ cup

Coriander seeds                   1 cup

Byadagi chillies                    200gms

Dry coconut grated              1 cup

Cinnamon                             2” pieces 4

Cloves                                   4

Fry all the ingredients using low flame with little oil using medium flame one by one  As you fry they give out aroma .Stop frying when the colour turns to golden brown. Transfer the spice to a plate and spread so that it cools. Crush fried chillies with your hand so that its volume reduces. Mix all the spices together and powder them in a mixer grinder. Let the powder be little coarse. Mix it with dry coconut gratings and grind again for a few minutes so that coconut mixes uniformly with the powder. Let it cool. Store it in an airtight container.

This powder is used to make palya which is called pudikuttihakidapalya "ಪುಡಿ  ಕುಟ್ಟಿಹಾಕಿದ ಪಲ್ಯ"
Vegetables used are Brinjal,Capsicum,Ivy gourd " ತೊಂಡೆ ಕಾಯಿ"cabbage, knol-khol and with mixed vegetables.
This powder is also used to prepare vegetable bath. Vangibath is very famous

sihi kumbala kai ( sweet pumpkin) mosarubajji

Sihi kumbalakai ( Sweet pumpkin) Mosarubajji

This is a simple recipe and also tastes good. You can also prepare it very fast.

Ingredients

Sweet pumpkin     ½Kg

Curds                    2 cups well beaten

Salt                        to taste

Coriander leaves -   chopped 2 table spoons

For seasoning

Oil                       1 table spoon

Red chillies         2 or 3 cut into pieces

Mustard seeds    ½ teaspoon

Cumin seeds       ½ teaspoon

Asafoetida          1 pinch

Curry leaves        2 sprigs

Method

Peel Pumpkin and cut in to big pieces and cook in a pressure pan for 3 to 4 minutes with ½ teaspoon of salt and ¼ cup of water. Allow to cool. Mash pumpkin well.

To this add beaten curds and salt to taste.

Heat oil in a pan and add mustard seeds cumin seeds and red chilli pieces. When seeds splutter add curry leaves and mix.

Pour this seasoning to the pumpkin and curd mixture. Mix well. And garnish with coriander leaves.

If you want mosaru bajji to be spicy you can use green chillies instead of red chillies.

This type of Mosaru bajji can be prepared with sweet potato and potato.

Ragi dose

Last weekend I had prepared dose batter for two days. But it was not enough for the second day. Suddenly I remembered my walking friend Sarojamma’s method of making Ragi dose. Here it is.

Ingredients

1. Leftover dose batter 2 cups (measurement need not be exact)

2. Ragi floor    2 to 3 cups (according to the need)

3. Salt to taste

Method

Mix Ragi floor with water so that there are no lumps. Add this to the leftover dose batter. Add salt to taste and mix well.If you like sour taste keep the batter overnight to ferment. Or you can keep it for 2 to 3 hours if you do not like sour taste. Prepare dose as usual.

If the batter is sour add finely chopped green chillies and finely chopped onion to the batter and prepare the dose.

Serve ragidosa with Coconut chutney or Chatnipudi or any pickle.

Method of preparing Huli( ಹುಳಿ) wiith Hulipudi ( ಹುಳಿಪುಡಿ)

Huli with Brinjal,Potato and Ripe french beans seeds

In Karnataka we prepare huli(ಹುಳಿ) and saru(ಸಾರು) regularly. Usual daily menu will be rice and huli or rice, saru and a vegetable dish. If huli prepared no need to prepare another dish with vegetable. So when we are very busy rice and huli is the best menu.

Huli can be prepared with a single vegetable or mixed vegetables. Huli can also prepared with vegetable mixed with Beans (ಕಾಳುಗಳು) .Brinjal and Bengal gram, Amaranth (ದನ್ಟಿನ ಸೊಪ್ಪು) and Bengal gram, Ash gourd and Bengal gram. Chow-chow and black eyed peas (ಅಲಸಂದೆ ಕಾಳು ), Brinjal and Flat beans (ಅವರೇಕಾಳು) are a few well known combinations.

 When we do not have vegetable at home  Menthya bele huli( ಮೆಂತ್ಯಬೇಳೆಹುಳಿ)  can be prepared.It goes very well with Aralu sandige( ಅರಳುಸಂಡಿಗೆ)!.

Huli can be prepared with stored huli pudi or freshly prepared masala.

Huli (ಹುಳಿ) with huli pudi (ಹುಳಿಪುಡಿ)

Ingredients

Tovar dhal(ತೊಗರಿಬೇಳೆ)            1 cup            

Vegetable of Your choice        1/ Kg

Mysore Sarinapudi                   1 tea spoon

Huli pudi                                  3 tea spoons.

Salt                                           3 tea spoons.

Tamarind                                  size of a lemon

Seasoning

Oil                                            3 teaspoons

Mustard seeds                          ½ tea spoon

Byadagi chillies                       2 broken into pieces

Asafoetida                               1 pinch

Curry leaves                            2 sprigs

Method

Take washed   Tovar dhal in a medium size pressure cooker and 4 cups of water and boil. Remove froth that forms with a ladle. Add ¼ tea spoon of turmeric powder and 1 tea spoon of cooking oil and close the lid .When steam comes out of the vent place the weight on the vent and press. As soon as the cooker “whistles”, reduce the flame and cook for just 3 minutes. Allow to cool.

(You can also cook dhal in a separator in a big cooker along with rice. In this method we have to wait for a long time as cooker takes longer time to cool)

Soak tamarind in a cup of hot water.

Wash, peel and cut vegetables .Pieces should be approximately equal in size. Place them in a small pressure cooker with ¼ cup of water add ½ tea spoon of salt and 1 teaspoon of sarina pudi. Mix well and cover the lid.

 Steam comes out of the vent.If you are cooking vegetables which take less time to cook such as Brinjal, cucumber, and snake gourd, cover the vent with a tumbler and reduce the heat and cook for 2 to 3 minutes on a slow flame.

For other vegetables which take more time for cooking, such as French beans cluster beans Knol –kohl, place the weight on the vent reduce the flame and cook for 1 minute and switch off the stove.Do not wait till the cooker whistles. Allow to cool.

By practice you will come to know the exact cooking   time.

 Squeeze and extract tamarind pulp from the soaked tamarind.

Transfer cooked vegetable to the cooker containing  dhal. Add water if needed. Mix Huli pudi with ¼ cup of water and add. Add salt and boil for 2 to 3 minutes stirring in between. Finally add tamarind paste, reduce the flame and boil for few more minutes so that vegetable absorbs salt,sour and spicy taste.

Heat 3 teaspoons of oil in a ladle; add mustard seed Byadagi chillies pieces and asafoetida. When mustard seeds splutter add curry leaves and add to the Huli.

Serve with hot rice. Aralu sandige goes well with Huli. 

Kharada kadubu

Poori press and fillings

Kharada kadubu

For casing 

Follow the procedure as explained here

For filling

 Ingredients

Tovar dhal                      1 cup

Grated coconut               2 to 3 table spoon full

Diced coconut                2 table spoon full

Mint  leaves                   ( Chopped fine) 4 table spoons

Asafoetida                     1 pinch

Salt  to taste

Green chilli                   1(Chopped)                            

Byadagi chilli                         4

Coriander leaves           (Chopped)   2 table spoons

Turmeric                       1 pinch

Method

Soak Tovar dhal and Byadagi  chillies together for  an hour. Grind it into a coarse paste. Add rest of the ingredients and mix well. Dhal paste should not be stiff. It should be little soft.

Roll out the rice flour dough like poori and place the filling in the middle.Fold in to half. Press and seal the edges with wet fingers .Do not seal the two ends.

I did not roll the dough .I used poori press which I purchased recently. It is very easy to operate. I feel it is really worth buying.

Arrange these kadubus on grease plates and steam cook like idlies for 20 minutes .

Kharada kadubu is ready. Serve with coconut chutney.

Kaai kadubu

Kaai kadubu

Ingredients

 For outer casing

 Rice flour (Should be very fine)   1 cup

 Salt                                                1 pinch

Refined oil                                     1 table spoon

For filling

Coconut                                         1 big, grated

Jaggery                                          1/2 cup ( or to taste), powdered 

Cardamom powder                       1 pinch

Method

Preparation of filling

Take Jaggery in a pan and heat it with little water till Jaggery melts completely.

Add grated coconut and mix well.  As soon as you add coconut and Jaggery   mixture will become watery. Fry till water evaporates completely. Add cardamom powder and mix well. Allow to cool. This filling should be soft. Allow to cool.

Preparation of casing

Sieve rice flour and remove lumps if any.

Boil 1/½ cup of water in a thick bottom vessel. When water starts boiling remove ¼ cup of boiling water and keep it aside.

Add salt and oil to the rest of the water that is boiling. Dissolve one table spoon of rice flour in a little cold water and add this solution to the boiling water and stir.

 Sprinkle the rest of the rice flour on the boiling water slowly. Rice flour forms a layer. Do not mix at this stage. You can see water coming out here and there making holes.    Make some more holes in the flour layer with the handle of a wooden ladle, so that water comes out through those holes also. Cover the vessel with a lid and reduce the flame to minimum. Cook for ten minutes. This is a very important step. If flour is mixed with boiling water as soon as it is poured in, rice flour does not get cooked well and the dough breaks when we roll it.

Mix the flour and water well so that there are no lumps. Sprinkle the rest of water if needed, cover it with lid and cook again for 3 to 4 minutes. And cool for a few minutes.

 Grease your hands well .Place the dough on a big plate and knead it well when it is still hot. Wet your hands in between with cold water if dough is too hot to knead.

Make lemon sized bolls .Cover them with moist cloth and keep aside. Do not allow them to dry. Take a few bolls out and roll them like poori They should  not be  too thin or too thick .Place coconut and Jaggery filling in the middle  and fold in to half. You will get a semi-circular shape. Seal the edges pressing them with wet fingers, leaving gaps at both the ends. While cooking steam escapes through these gaps. Prepare many   more like this and place them on greased plates or idli stand and steam for 5 minutes. If it is steamed for a long lime kadubu breaks.

Kai kadubu is ready to serve .