Taste the Tradition
This recipe features a healthy and flavorful sprouted moth bean (Matki) stir-fry, prepared in the traditional North Karnataka “Khanavali” (eatery) style. It is characterized by the use of fresh green chili paste and aromatic tempering. Ingredients Sprouted Moth Beans (Madike Kaalu): 1-2 cups, sprouted beforehand. Green Chilies: 10-20 (depending on spice level). Garlic: 5-6 cloves, … Read more
In This article Explained how to make healthy and instant Jowar (Sorghum) Paddu without the need for curd, soda, or fermenting rice and lentils overnight. It is a quick breakfast option that is soft on the inside and crispy on the outside. Ingredients Jowar Flour (Jolada Hittu): 1 cup (Note: If your flour doesn’t already … Read more
A traditional South Indian sweet flatbread made with peanuts and jaggery. In This article Explained an easy, healthy method to prepare Shenga Holige using whole wheat flour instead of maida. The host emphasizes techniques for making the perfect “Hoornu” (peanut stuffing) and rolling the holige so that the filling spreads evenly to the edges without … Read more
In This article Explained traditional Mangalore-style Beetroot Fry (Kajpu/Upkari) recipe. It is a simple, healthy, and flavorful side dish typical of the coastal Karnataka region. Ingredients Beetroot: 2-3 medium, peeled and finely chopped into small cubes. For Tempering (Tadka): Coconut Oil (preferred for authentic flavor) Mustard Seeds Urad Dal (Split black gram) Curry Leaves Dry … Read more
In This article Explained the preparation of a traditional Mangalore-style Aloo Bhaji (Potato Curry). This dish is a popular accompaniment for breakfast items like Poori, Dosa, or Chapathi in the coastal regions of Karnataka. Ingredients Potatoes: Boiled, peeled, and cubed. Onions: Finely chopped. Green Chilies: Slit for heat. Ginger: Finely chopped. Tempering (Tadka): Mustard seeds, … Read more
In This article Explained how to prepare a traditional and simple mangalorean-style Cabbage Upkari (Cabbage Stir-fry). Ingredients Cabbage: 350g, finely chopped Onions: 2 medium-sized, finely chopped Garlic: 4–6 cloves, crushed Green Chillies: 4–6, slit Curry Leaves: 1 large sprig Mustard Seeds: 1 tsp Urad Dal (Black Gram): 2 tsp Turmeric Powder: 1 tsp Oil: Approx. … Read more
In this article Explained Traditional Mangalorean-style recipe Batate Batani Gassi (Potato & Pea Curry) Ingredients For the Masala (Grinding): Fresh Coconut: 1 cup, grated or chopped Dried Red Chilies: 7-10 (adjust to spice preference) Coriander Seeds: 2 tbsp Cumin Seeds: 1 tsp Fenugreek Seeds (Methi): ¼ tsp Garlic: 3-4 cloves Turmeric Powder: ½ tsp Tamarind: … Read more
This traditional Mangalorean dish (often called Huli or Saaru) combines the crunch of Mangalore Cucumber (Southekai/Tauthe) with the earthy flavor of Indian Beans (Avarekalu/Avade). Ingredients Vegetables: Mangalore Cucumber (cubed), Indian Beans (Avarekalu). For the Masala Paste: Grated Coconut Dried Red Chillies (roasted) Coriander Seeds (Kottambari) Cumin Seeds (Jeerige) Fenugreek Seeds (Methi – a small amount) … Read more
In This article Explained the preparation of Kadle Balyar Sukka, a traditional Tuluva dish featuring black chickpeas (Kadle) and Dried Mackerel (Balyar/Nungel Tatte). Kadle Balyar Sukka is a flavorful, dry coconut-based curry popular in the coastal regions of Karnataka. It combines the earthiness of protein-rich black chickpeas with the intense umami of dried seafood. Ingredients … Read more
This recipe is a traditional mangalorean-style preparation for Marwai (Clams), known for its spicy and aromatic coconut-based masala. Ingredients Main Clams (Marwai): Thoroughly cleaned and shells opened. Coconut: 1 cup freshly grated. For the Masala Roast Dry Red Chillies: 10-12 (mix of Byadagi for color and Guntur for heat). Coriander Seeds: 2 tbsp. Cumin Seeds … Read more