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
Sambhar powder or Rasam powder: 1 tsp
Red chili powder: 1/2 tsp
Salt to taste
Seasoning for Bajil:
Oil: 2 tsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 1 sprig
Dried red chilies: 1-2
Instructions:
Prepare the Coconut Mixture: In a large bowl, mix grated coconut, jaggery, sambhar powder, red chili powder, and salt. Rub them together with your fingers to release the coconut milk and dissolve the jaggery.
Seasoning: Heat oil in a small pan, add mustard seeds, cumin, curry leaves, and red chilies. Once they splutter, add this to the coconut mixture.
Mix with Poha: Add the thin poha to the bowl. Gently toss and mix so the poha absorbs all the spices and coconut flavor. Set aside.
Part 2: Sajjige (Upma) Preparation
Ingredients:
Semolina (Rava): 1 cup (Roasted)
Water: 2.5 cups
Onion: 1 medium (chopped)
Green chilies: 2-3 (slit)
Ginger: 1/2 inch (finely chopped)
Grated coconut: 2 tbsp
Salt and sugar to taste
Seasoning for Sajjige:
Ghee or Oil: 2 tbsp
Mustard seeds: 1/2 tsp
Urad dal & Chana dal: 1 tsp each
Cashew nuts: a few (optional)
Curry leaves
Instructions:
Roast Rava: Dry roast the semolina until it becomes aromatic and slightly changes color.
Temper: Heat ghee/oil in a pan. Add mustard seeds, dals, cashews, and curry leaves.
Sauté: Add onions, ginger, and green chilies. Sauté until onions are translucent.
Boil Water: Add 2.5 cups of water, salt, and a pinch of sugar. Bring it to a rolling boil.
Cook: Slowly add the roasted rava while stirring continuously to avoid lumps. Cover and cook on low flame for 3-4 minutes.
Finish: Garnish with fresh grated coconut and a teaspoon of ghee.
Serving Suggestion
Place a portion of Sajjige (Upma) on one side of the plate and Bajil (Poha) on the other. It is traditionally enjoyed with a side of sev (fried noodles) or filter coffee.
Tulunadu Style Coconut Dosa (Kappa Rotti) Recipe
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…
Continue Reading Tulunadu Style Poombe Sukka (Banana Flower Curry) Recipe
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…
Continue Reading Uttar Karnataka Style Rice and Rava Papad (Sandige) Recipes
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.…
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…
Continue Reading Tulunadu Style Chicken Kadhai Dum Biryani and Sherva Recipe
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: https://youtu.be/JxiVQDeIzNo?si=CT79-scTjt3I9ZSx Roast coriander seeds,…
Continue Reading Mangalorean Green Chicken Biryani and Hariyali Curry Recipe
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…
Continue Reading Mangalorean Arepuda Adde with Kappa Rotti Recipe
