Taste the Tradition
This traditional Tuluva dish, also known as Poombe Aajadina, features banana flowers cooked with a flavorful coconut-based masala. Ingredients For the Main Dish Banana Flower (Poombe): 1 large, cleaned and finely chopped Green Gram (optional/common pairing): Often added for texture Coconut: 1/2 cup grated (for the coarse masala) Turmeric Powder: 1/2 tsp Salt: To taste … Read more
In This article Explained detailed guide on making two types of traditional Sandige (Papad): Rice Sandige and Rava (Semolina) Sandige. Both recipes are designed to be crispy, white, and suitable for year-long storage. 1. Rice Sandige (Akki Sandige) This method uses a combination of ration rice (boiled/raw) and sago (sabudana) to achieve a bright white … Read more
In This article Explained how to prepare Agase Laddu (Flax Seeds Laddu), a traditional North Karnataka recipe known for its immense health benefits, particularly for hair growth, heart health, and bone strength. Key Health Benefits Rich in Omega-3 Fatty Acids: Excellent for overall nutrition. Hair & Brain Health: Promotes hair growth and supports brain function. … Read more
In This article Explained traditional Tulunadu-style Chicken Kadhai Dum Biryani, specifically designed for small families, accompanied by a flavorful Chicken Sherva (gravy). 1. Preparation of Chicken Base The process begins with preparing the chicken in a kadhai (wok) to ensure deep flavor infusion. Sautéing Aromatics: Start by heating sunflower oil in a non-stick kadhai. Add … Read more
This recipe uses a single green masala base to create two delicious dishes. 1. The Green Masala Base Ingredients: Ghee: 40g Coriander Seeds: 3 tbsp Cumin Seeds: 1 tbsp Cashew Nuts: 2 tbsp (broken) Green Chillies: 30 (adjust for heat) Cilantro (Coriander): 1 bunch Mint Leaves: 1/2 bunch Yogurt: 150g Preparation: Roast coriander seeds, cumin, … Read more
In This article Explained traditional Tulu recipe called Arepudadde, which utilizes Kappa Rotti (unleavened rice crepes) as a primary ingredient, soaked in a flavorful, spicy coconut-based gravy. Ingredients For the Masala (Arepu): Coriander Seeds: 2 tbsp Cumin Seeds: 1 tsp Fenugreek Seeds (Methi): A small pinch Dried Red Chilies: Adjust to spice preference (mix of … Read more
This traditional breakfast from coastal Karnataka (Tulunadu) consists of two components: Sajjige (sweet-savory semolina upma) and Bajil (spiced seasoned beaten rice). They are served together to create a perfect balance of flavors and textures. Part 1: Bajil (Spiced Poha) Preparation Ingredients: Beaten rice (Thin Poha): 2-3 cups Jaggery powder: 2-3 tbsp Grated coconut: 1/2 cup … Read more
In This article Explained the traditional method of preparing Kappa Rotti, a soft and fluffy coconut-based dosa popular in Tulunadu households. It is typically cooked in a clay griddle (Vodu dosa or Vodu pale), which gives it a unique texture and flavor. The recipe focuses on a simple batter made from soaked rice and fresh … Read more
In This article Explained how to make a traditional and flavorful Shavige Uppittu (also known as Semiya Upma), a popular breakfast dish from the Tulu-speaking regions. Ingredients Main Rice Shavige (Rice Vermicelli): 2-3 cups (preferably handmade or high-quality store-bought) Water: As required for soaking/steaming For Tempering (Oggarane) Oil: 2-3 tablespoons Mustard Seeds: 1 teaspoon Urad … Read more
This recipe is a famous street-style specialty from Kalaburagi (Gulbarga), Karnataka. It is a flavorful, aromatic potato pulao that uses a freshly ground spice mix instead of store-bought powders. Ingredients Main Components Basmati Rice: 2 cups (soaked for 20-30 minutes) Potatoes: Cubed and kept in water to prevent browning Green Peas: A handful (fresh) Onions: … Read more