Taste the Tradition
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
This recipe features a spicy, tangy, and aromatic masala paste used to coat Mackerel (Bangude) before pan-frying to perfection. 1. Ingredients Main: Mackerel (Bangude): 3-4 large fish, cleaned and scored (make deep cuts on the sides). For the Masala Paste: Dry Red Chillies: 10-12 (Adjust for spice; a mix of Byadgi and Guntur is ideal). … Read more
In This article Explained simple, 10-minute Ridge Gourd (Heerekayi) recipe that pairs perfectly with chapati, roti, dosa, or hot rice. Ingredients Ridge Gourd (Heerekayi): 250g (peeled and finely chopped) Oil: 2 tablespoons Tempering: Mustard seeds, Cumin seeds, Garlic, and Curry leaves Vegetables: 1 Onion (finely chopped) Spices: Asafoetida (Hing), Turmeric, and Homemade Masala Powder (or … Read more
In This article Explained the traditional preparation of Appi Payasa, a popular sweet dish often served at Udupi weddings and functions. The recipe is follows an authentic temple-style preparation. Key Ingredients The “Appi” (Puri/Fried Dough): Small, crisp pieces made from wheat flour or maida, rolled thin like small puris and deep-fried. Milk: 1 liter (full … Read more
In This article Explained how to make the classic potato bhaji (Batata Bhaji) specifically designed for Masala Dosa. Ingredients Potatoes: 2 kg Onions: 5 large, sliced Green Chilies: 15, slit (adjust to taste) Garlic: 1 whole bulb, chopped Curry Leaves: 2 sprigs Cilantro/Coriander: 1/4 bunch, chopped Lime: 1 whole Spices: 1 tsp Mustard seeds, 1 … Read more
In This article Explained traditional Mangalore-style preparation of Soya Chunks Sukka, characterized by its rich, spicy, and coconut-heavy masala. Ingredients Main Components Soya Chunks: 1 cup Coconut: 1.5 cups (freshly grated) Onions: 2 large (finely chopped) Tomatoes: 1 medium (chopped) Ginger-Garlic Paste: 1 tsp Curry Leaves: 2 sprigs For the Roasted Masala Dry Red Chillies: … Read more
In This article Explained small eggplants (baingan) and potatoes cooked on a slow flame with a rich blend of spices. It’s a versatile dish perfect for tiffin boxes, picnics, or parties. Ingredients Main Ingredients Small Eggplants (Baingan): 11 pieces (~300g). Choose dark, firm, and seedless ones. Potato: 1 large (peeled and sliced into thin rounds). … Read more