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Tag: udupi cuisine

  • Mangalore Buns / Banana Puri | Udupi Cuisine

    Mangalore Buns / Banana Puri | Udupi Cuisine

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    Mangalore buns/ Banana Puri  is a famous breakfast  in the  coastal Karnataka region. It is mildly sweet, soft and fluffy like a bun. 

    Mangalore bun / banana puri is an amazing dish , it has the texture of a bun but it is deep-fried like a puri. Ripe bananas are used to mix in it and the dough is allowed to rest for sometime. Thus, it is a leavened bread.  It can be eaten by itself  but it  is also served with chutney or potato sagu. The mildly sweet puri pairs well with them. It is popular in the regions of Mangalore and Udupi and served for breakfast or as a snack in the evenings.

     

    About the Udupi cuisine:

    Udupi is a popular tourist and pilgrimage place in Karnataka. It is famous for the Krishna temple and the Kanakana Kindi. It is also known for its cuisine. Udupi cuisine is one of the cuisines that you find in South India. Mostly vegetables such as pumpkin, ash gourd and lentils are used in the daily cooking. Rice is the staple food and rasam is the soul food of most people. A variety of chutneys and tambli is often made as an accompaniment.   The hallmark of their cooking is the use of fresh coconut and coconut oil in almost all the dishes, it elevates the taste of the dish.  Dosa and Idli are commonly prepared and one must see the many variety  that are made here. Sweets that are commonly made are a variety of payasams, halbai and fudges.

     

    Mangalore Bun / Banana Puri    mangalore buns /banana puri

    Ingredients:

    • 1 big ripe banana
    • 2 tablespoon sugar
    • 1/2  teaspoon cumin powder
    • a little salt
    • 1/8 teaspoon baking soda
    • 2 tablespoon sour yoghurt
    • 1.5 cup wheat flour
    • 1 teaspoon ghee
    • oil for deep frying

    Method:

    • In a bowl, mash the banana with a fork or potato masher. Add yoghurt, sugar, baking soda, ghee and salt to it. Mix them well.Add wheat flour with a tablespoon, one spoon at a time. The dough should be soft and pliable. Knead it well. Cover it with a thin, damp cloth and keep it in a warm place  for five hours or preferably overnight.
    • Take the dough and knead it, make them into small balls. Take a ball, dust it with flour and roll it into a disc of 3 inch. Make a couple of them.
    • Heat oil in a pan, check by dropping a small piece of the dough. If it rises to the surface, the oil is ready to deep fry. Slowly, put two of the discs and deep fry.
    • Once they are golden, remove them with a slotted spoon and repeat for the rest of the dough.
    • Serve hot as it is or with coconut chutney.

    Take a tip:

    • Usually, maida is  used to make this bun. You can also use both, the wheat flour and maida in equal quantities.
    • Cumin may also be used instead of cumin powder. Toast them a little and put, it will give good fragrance.
    • Ripe bananas make the puris soft and give a good texture to it. You may blend it in a mixie.
    • Make sure you remove the excess water from the damp cloth.
    • If you are planning to make it in the evening as a snack, mix the dough in the morning. If you are planning to make it for breakfast, keep it overnight.

      About the event:

      The  theme for this month at Shhhhh Secretly Cooking group is ” Udupi Cuisine” and the theme is suggested by me. Thanks to Mayuri Patel and Renu Agarwal for giving me this opportunity. I was paired with Preethi Prasad. The ingredients given to me were  salt and ghee and I have made these  mangalore buns, it was in my to-do list since a long time. I gave Preethi, coconut oil and fenugreek seed, she made the aromatic  rasam powder.

      shhhhh secret cooking challenge
      shhhhh secret cooking challenge

       

    Mangalore Buns

    Mangalore buns is a leavened, mildly sweet flatbread from Udupi cuisine. It is ideal for breakfast or as a snack in the evening.
    Print Recipe
    Course: Breakfast, Snack
    Cuisine: karnataka, mangalore, udupi
    Ingredients Method Notes

    Ingredients
      

    • 1 big ripe banana
    • 2 tablespoon sugar
    • 1/2 teaspoon cumin powder
    • a little salt
    • 1/8 teaspoon baking soda
    • 2 tablespoon yoghurt
    • 1.5 cup wheat flour
    • 1 teaspoon ghee
    • oil for deep frying

    Method
     

    1. In a bowl, mash the banana with a fork or potato masher. Add yoghurt, sugar, baking soda, ghee and salt to it. Mix them well.Add wheat flour with a tablespoon, one spoon at a time. The dough should be soft and pliable. Knead it well. Cover it with a thin, damp cloth and keep it in a warm place  for five hours or preferably overnight.
    2. Take the dough and knead it, make it small balls. Take a ball, dust it with flour and roll it into a disc of 3 inch. Make a couple of them.
    3. Heat oil in a pan, check by dropping a small piece of the dough. If it rises to the surface, the oil is ready to deep fry. Slowly, put two of the discs and deep fry.
    4. Once they are golden, remove them with a slotted spoon and repeat for the rest of the dough.
    5. Serve hot as it is or with coconut chutney.

    Notes

    Usually, maida is  used to make this bun. You can also use both, the wheat flour and maida in equal quantities.
    Cumin may also be used instead of cumin powder. Toast them a little and put, it will give good fragrance.
    Ripe bananas make the puris soft and give a good texture to it. You may blend it in a mixie. 
    Make sure you remove the excess water from the damp cloth. 
    If you are planning to make it in the evening as a snack, mix the dough in the morning. If you are planning to make it for breakfast, keep it overnight. 

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    Mangalore buns is a famous breakfast of the people of coastal Karnataka region. It is mildly sweet, fluffy and soft. It is also known as Banana Puri. Site title Title Primary category Separator
    Mangalore Buns / Banana Puri

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  • Palak tambli / South Canara recipes

    Palak tambli / South Canara recipes

    Palak Tambli is a popular dish from South Canara cuisine. It is regularly prepared in daily menu. It tastes good with hot steamed rice.

    Winter is my most loved season, pleasant climate, waking up to a nail biting cold day and have plenty of fresh vegetables and green vegetables. Spinach, fenugreek, cilantro, mint are all farm fresh and smell so good.

    Tambli is a dish from South Canara cuisine. It is yoghurt based  dip like with a green leaf, coconut and few other ingredients. Tambli can be made using different green leaf and vegetables as Spinach, Fenugreek, Ginger, Cucumber to name a few.

    Palak Tambli  is tasty and makes a good accompaniment with hot steamed rice. With fresh spinach available, do try this.

    Let’s get to the recipe of Palak Tambli.

    Ingredients:

    • 1 cup chopped spinach leaves
    • 2 tablespoon fresh coconut
    • 3 green chilli
    • 1 teaspoon cumin
    • 1/2 cup whisked curd
    • 1 teaspoon oil

    For the seasoning

    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder

    A few spinach recipes that I have : Corn Palak, Spinach Salad, Palak Sev, Spinach Chutney, Spinach Kofta Curry, Palak Paneer Wrap, Nawabi green cutlets

    Evergreendishesdev

    Palak Tambli

    Palak tambli is a tasty and nutritious side dish from South Canara region. 
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup chopped spinach leaves
    • 2 tablespoon fresh coconut
    • 3 green chilli
    • 1 teaspoon cumin
    • 1/2 cup whisked curd
    • 1 teaspoon oil
    For the seasoning
    • 1/2 teaspoon mustard seed
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder

    Method
     

    1. Clean the spinach leaves, discard the stalk. Cut the leaves. Wash them and put in a colander for sometime.
    2. Take a little oil, saute the green chilli, put them aside in a plate, roast cumin for few seconds. Put it aside along with green chilli. Now,saute the spinach leaves for two minutes.
    3. Once it cools, grind them along with coconut.
    4. Remove in a bowl. Add salt to it. Whisk the curd and put it.
    5. Make seasoning. Take oil in a pan, add mustard seeeds, as it splutters, add turmeric powder and asafoetida and pour it over the tambli.
    6. Spinach tambli is ready to serve.

    Notes

    • Use fresh curds. Do not add water to it.
    • Adjust the green chilly as per your taste.
    1. Remove the stalk and cut the spinach leaves.
    2. Take a little oil and saute the green chilli, put them aside in a plate, roast cumin for a few seconds. Put it aside along with green chilly. Now, saute the spinach leaves for the two minutes.
    3. Grind them along with coconut.
    4. Whisk the curd and put it. Add salt and mix.
    5. Make seasoning. Take oil in a pan, add mustard seeds, as they splutter, put turmeric powder and asafoetida, pour it over the tambli.
    6. Palak tambli is ready to serve.
    palak tambli
    palak tambli
    palak tambli
    palak tambli

    This post is part of Winter Special at Healthy Well Cuisines. Here are a few other recipes by other co-bloggers

    If you have liked this post, do leave a comment. If you recreate this dish, click a picture of the dish and share with @foodiejayashree on Instagram or @evergreendishes on Twitter or Facebook.

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    Palak Tambli
    Palak Tambli

    Handy hint: It is always good to consume seasonal fruits and vegetables. They will be fresh and cheaper too.

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  • Kempu Chitranna Recipe | South Canara Cuisine

    Kempu Chitranna Recipe | South Canara Cuisine

    Kempu Chitranna is a traditional rice dish from Karnataka. It is popular in the South Canara region and often part of the festive platter.

    Today, marks the beginning of 2017, another new year. Wishing all my readers a very happy and prosperous new year. May this year  be an awesome one for all of us. On this ocassion presenting a rice dish from South Kanara. This is another variety of rice dish which eases my cooking.  It is  full of flavours and easy to make. This is   “Kempu Chitranna” which means Red Rice.

    kempu chitranna
    Kempu chitranna
    Kempu chitranna

    And here are a few more dishes from South Kanara region:

     Why should you prepare it ?

    • It is ideal for festive days as it is a no onion garlic recipe.
    • It is ideal to prepare when you are bored of the usual pulav.
    • It is a good way to know about the traditional dishes.
    • It is ideal for brunch or light dinner.

     

    Kempu Chitranna

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Serves : 4 persons
    • Cuisine : South Kanara
    • Course: Main meal

     

    Ingredients :

    • 1 cup rice  [measurement: 1 cup = 250ml]
    • 1/2 grated coconut
    • 2 tsp mustard seeds
    • 5-6  dry red chillies
    • 3 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • a pinch of asafoetida
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • a few curry leaves
    • 6- 8 cashew broken into pieces
    • salt to taste
    • 2 tablespoon ground nuts

    Method :

    • Cook the rice  in a pressure cooker and keep it aside.
    • Once the pressure is released, put the rice in a wide plate and allow to cool.
    • Grind coconut, mustard seeds and red chillies together to a smooth paste.
    • Take oil in a pan.
    • Make the seasoning. Add mustard seeds, as it crackles, put in asafoetida, turmeric powder, bengal gram and urad dal. Once it turns slight brown in colour, add ground nuts, let cook for a minute, then throw in the curry leaves and cashew pieces to it.
    • Now, add the ground paste and saute it for sometime.
    • You should get a good aroma.
    • Keep it aside.
    • Put the rice and salt.
    • Mix well. Kempu chitranna is ready to serve.

    Take a tip :

    • This rice dish is ideal to serve for lunch or dinner. Accompany it with a few papad and fryums.
    • Coconut oil can be used in the seasoning, it gives a good taste.

    About the event :

    This is an old post which I have updated with better pictures. I have also modified the text a bit. Sending this to Foodies-Redoing Old Post 84.

    It was first 10/1/2017 and edited on31/8/2022

    kempu chitranna
    Evergreendishesdev

    Kempu Chitranna

    A flavourful food which can be prepared during festivities and celebrations.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Indian
    Calories: 200
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 1/2 fresh coconut
    • 2 teaspoon mustard
    • 6-8 dry red chilly
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 6-8 cashew broken into pieces
    • a few curry leaves
    • 1 tablespoon groundnuts
    • salt to taste
    • 2 tablespoon groundnuts

    Method
     

    1. Cook the rice in a pressure cooker and keep it to cool. The grains should be seperate.
      cooked rice
    2. Grind mustard seeds, red chilly and coconut to a paste.
      ground paste
    3. Take a pan and oil to it. Add mustard seeds. Let it splutter.
      mustard seeds to it
    4.  Then, put bengal gram, urad dal, asafoetida and turmeric powder to it.
    5. Once it turns golden, add groundnut to it. Allow it to cook for a minute. The rawness of the nuts should not be there.Then add cashew pieces and curry leaves.
      ground nuts, cashew pieces and curry leaves
    6. Now, add the paste to it
      paste goes into it
    7. Saute the paste for five minutes. You get a good aroma when it is done. Switch off the stove.
      saute the paste
    8. Put rice and thoroughly mix it. Kempu Chitranna or red rice is ready to serve.
      Kempu chitranna

    Notes

    • Add little water while making the paste.
    • You can see coconut pieces in the picture, the copra came out of the shell and thus I cut and used it.
    • The water used in cooking the rice differs from each kind of raw rice used. Thus, I do not mention it.
    • 1 cup =250 ml is the measurement cup used

    HAPPY NEW YEAR 2017  

    a ceramic plate served with kempu chitranna
    kempu chitranna                                                                                                                                                                                                                                                                                                                                                                                                                      If you ever make Kempu Chitranna  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

     

     

     

     

    book of handyhints
    book of handyhints

     

  • Moongdal payasam, mangalore style

    Moongdal payasam, mangalore style

    Moongdal payasam is a tasty sweet which has a cooling effect on the body. Thus, with summer at its peak, you can enjoy this delicacy. Moreover, with Ugadi round the corner, it may be in the wish list.

    Each  state have adapted their own method of cooking. The North  Karnataka  recipe I had written long time back. You can check it here.Today, I am presenting to you Mangalorean style or Udupi style ( South Canara) style of this payasam.

    Coconut milk is used here. I have grinded cashews with a little coconut and mixed it.  Thus it is both vegan and gluten free food.

    With Ugadi approaching, I am planning to write a few good posts and finally make a collection of recipes too from bloggers for you. Please do keep watching this space.

    moongdal payasa
    moongdal payasa

     

    Moongdal payasam, mangalore style
    Recipe Type: Sweets
    Cuisine: Udupi
    Author: Jayashree
    Cook time:
    Total time:
    Serves: 4
    A tasty and cool dish to beat the heat
    Ingredients
    • Moongdal 1cup
    • ghee 2tsp
    • coconut milk 2 cup
    • jaggery 1cup
    • grated coconut 1tbsp
    • cashew 6
    • cardamom 4
    Instructions
    1. Wash the moongdal and keep it aside. Take a thick bottom pan,add the ghee and roast the moong dal. Add water and cook it. Alternately, you can put it in the pressure cooker at this stage.
    2. But, this does not require much time, so I prefer to cook by the direct method. Once it is cooked, add the coconut milk and stir well. Add the jaggery. Grind the coconut with cashew and cardamom. Add this to it. Boil for a minute. Remove from fire. Moongdal payasam is ready
    Notes
    You can avoid adding the extra coconut. Cashews can be garnished over also.

     

    moongdal payasa
    moongdal payasa

    Ingredients :

    Moongdal 1cup
    ghee 2tsp
    coconut milk 2 cup
    jaggery 1cup
    grated coconut 1tbsp
    cashew 6
    cardamom 4

    Method :

    Wash the moongdal and keep it aside. Take a thick bottom pan,add the ghee and roast the moong dal. Add water and cook it. Alternately, you can put it in the pressure cooker at this stage.
    But, this does not require much time, so I prefer to cook by the direct method. Once it is cooked, add the coconut milk and stir well. Add the jaggery. Grind the coconut with cashew and cardamom. Add this to it. Boil for a minute. Remove from fire. Moongdal payasam is ready.

     

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Sweet potato kheer

    Sweet potato kheer

    Sweet Potato Kheer is a tasty sweet dish from South Canara cuisine.

    Since the beginning of the new year, I have been on a sweet spree here ! My third sweet dish in a row Sweet potato kheer! I recently made this kheer and it was too good, so I decided to share with you all.  Sweet potato is again another healthy food . It is rich source of Vitamin A. It also contains Vitamin B, Vitamin C along with other minerals as calcium, magnesium, iron and phosphorous.

    Some facts of sweet potato :

    Sweet potato is neither a potato nor a yam . It is totally different from both of these.

    Sweet potato is a dicotyledon plant and belongs to the family of Convolvulaceae.

    It is regarded as one of the worlds healthiest food.

    Steaming is the best way to consume this veggie, though it can be boiled or roasted.

    It grows well in the tropical region, thus it is found in abundance in Africa, Asia and America.

    This post is part of the Culinary Hoppers Blog hop with the theme “Udupi Cuisine”

    Udupi cuisine is part of the Karnataka cuisine. Udupi is a small district  with a religious background. Thus, this cuisine was formed primarily by the Asthamathas of Udupi.  It is a satvic food which makes use of rice, greens and pulses.Coconut is one of the essential ingredients of their cooking. Vegetables as pumpkin, bitter gourd, cucumber, jackfruit  and plantain are primarily used.

    Now, their cuisine consists of sambar made with fresh spices and coconut, rasam, chutney,gojju, variety of  payasams, pickles, and tasty stir fry. It is worthy to mention here that masala dosa is from this place. A wide variety of dosas and idlis are made for breakfast.

    A few other sweet recipes worth taking a look   Basundi, Appi Payasa

    Now, for today’s recipe, do check it

    sweet potato kheer
    sweet potato kheer

     

    Sweet potato kheer
    Recipe Type: Sweet
    Cuisine: Udupi
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    A tmelt in the mouth, sweet dish made with sweet potato in coconut milk and jaggery.
    Ingredients
    • Sweet potato 250grams
    • jaggery 150 grams
    • ghee 2tsp
    • coconut 1/2 200gms
    • cardamom powder 1/4 tsp
    • cashewnuts
    Instructions
    1. Steam the sweet potatoe in pressure cooker.
    2. Peel the skin and mash it.
    3. Put the grated coconut in hot water for fifteen minutes
    4. Grind it to a fine paste. Pass it through a sieve. This is the coconut milk.
    5. Repeat the procedure once again. Keep it aside.
    6. Take ghee in a pan, roast the cashews slightly. Take care not to burn them.Remove the cashews and set aside.
    7. Add the sweet potato and saute it for two minutes in the same pan.
    8. Add the coconut milk and jaggery and stir. Once it boils, remove from flame and keep aside.
    9. Finally,add cardamom powder and garnish with dry fruits.

     

    sweet potato
    sweet potato
    coconut milk extraction
    coconut milk extraction
    sweet potato kheer
    sweet potato kheer

     

    The other dishes of Udupi Cuisine

     

     

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  • Ajwain tambli recipe

    Ajwain tambli recipe

    Ajwain Tambli is tasty and healthy accompaniment from coastal cuisine. It tatses good with hot steamed rice.

    In the coastal region as rice is the staple food, many varieties of accompaniments are served with it. A wide range of tasty chutneys, tangy gojjus, healthy  tamblis of various kinds and not to mention their sambar and rasams which are made with fresh coconut are just too good. Ajwain tambli is not only tasty but also good for health. More information about the plant is  here.

    ajwain tambli
    ajwain tambli

    tambli

    Today’s recipe is a simple yet tasty dish known as  tambli. I have used the ajwain leaf here, which is good for health. It aids in digestion. Ajwain leaf plant is called as Doddapatre in Kannada.

     

    DSC02065

    INGREDIENTS;

    • ajwain leaf 10
    • fresh coconut 2tbsp
    • cumin 1tsp
    • green chilly 1
    • oil 1tsp
    • ghee 1tsp
    • mustard seeds
    • asafoetida
    • turmeric powder
    • fresh curds 1 cup

    METHOD :

    • In a small pan add a little quantity of ghee and roast the cumin seeds till golden in colour. Keep aside
    • In the same pan , roast the green chilly .
    • Wash and pat dry the ajwain leaves. Add ghee and the ajwain leaves. In a minute they will be done.
    • When cold grind all the  ingredients together with grated coconut.
    • Remove it in a bowl , add salt and curds to it.
    • Make seasoning and add to it.
    • Serve with hot rice.

    Pin it for later :

    ajwain tambli

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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