Taste the Tradition
In This article Explained traditional recipeĀ Banana Stem Sukka, a healthy and flavorful dish from the Tulu-speaking coastal region of Karnataka (Mangalore/Udupi). It is known for its high fiber content and medicinal properties. Ingredients Primary Banana Stem (Bambe): Peeled, sliced, and chopped into small cubes. Moong Dal (Green Gram): Soaked or pressure-cooked until soft. Coconut: … Read more
This recipe is a quick and delicious sweet dish perfect for festival offerings (Naivedya) or as a fasting food. It can be prepared in just about 10 minutes if the sago is pre-soaked. Preparation Details Prep time: 10 minutes (after soaking) Serving: Ideal for fasting (Upavasa) or celebrations Ingredients Sabbakki (Sago/Tapioca Pearls): 1/4 cup Milk: … Read more
In This article Explained how to make traditional Kai Holige (Coconut Stuffed Sweet Flatbread) using two different methods. This dish is a popular sweet treat in South India, especially during festivals. Ingredients For the Dough (Outer Layer): Maida (All-purpose flour): 1.5 cups Turmeric Powder: A pinch (for color) Salt: A pinch Oil: 3-4 tbsp (for … Read more
This recipe yields a thin, crispy, and spicy dosa similar to a hotel-style Rava Dosa but infused with the tanginess of tomatoes. Ingredients For the Tomato Paste: Tomatoes: 2 medium (chopped) Ginger: A small piece Red Chili Powder: As per taste Turmeric Powder: A pinch Salt: To taste For the Dosa Batter: Chiroti Rava (Fine … Read more
In This article Explained how to prepare Gojju Avalakki (also known as Huli Avalakki), a traditional South Indian dish often served as temple prasadam or a festive breakfast, specifically for Shivaratri. Ingredients Base: 1 cup Poha (Beaten rice/Avalakki) Tamarind Base (Gojju): Tamarind extract (soaked in water), Turmeric, Jaggery, Salt. Masala Powder: White sesame seeds (1 … Read more
This recipe is a fast, 10-minute breakfast solution that results in soft, sponge-like mini dosas. It uses simple pantry staples and requires no long fermentation. Ingredients Rava (Semolina): 1 Cup (Chiroti rava or Bombay rava) Avalakki (Poha/Flattened Rice): Ā½ Cup (Thick variety) Grated Coconut: Ā½ Cup (Dry copra or fresh coconut) Curd (Yogurt): 1 Cup … Read more
In This article Explained simple and traditional method for preparing soft Ragi Rotti, a nutritious and calcium-rich staple from Karnataka. Key Highlights & Steps 1. Preparation of the Flour Flour Sifting: Start by sifting 1 cup of Ragi (Finger Millet) flour into a wide mixing bowl or ‘paratha’ to ensure there are no lumps. Hot … Read more
In This article explained the step-by-step process for making two varieties of Thambittu as shown Rice Thambittu and Roasted Gram Thambittu. 1. Roasted Rice Thambittu (Akki Thambittu) Ingredients: Rice: 1/2 cup White Sesame Seeds: 1/4 cup Poppy Seeds (Gagasase): 1-2 tsp Peanuts (Shenga): 1/2 to 1 cup Jaggery (Bella): 1/3 cup Roasted Gram (Putani): 1 … Read more
This recipe features a spicy, aromatic Tulu-style Pepper Chicken that is perfect as a side dish or an appetizer. Ingredients For the Chicken Marinade: Chicken: 500g (curry cut) Turmeric Powder: 1/2 tsp Salt: To taste Lemon Juice: 1 tbsp For the Roasted Spice Powder: Black Peppercorns: 2 tbsp (adjust for spice level) Cumin Seeds (Jeera): … Read more
In This article Explained the authentic village-style preparation of stuffed brinjal curry, famous in the North Karnataka region. Ingredients Main Brinjals: 250g (small, purple or green variety) Oil: For frying and tempering Water: Hot water (for the gravy) For the Nutty Paste Peanuts (Shenga): Roasted Dry Coconut (Kobri): Roasted Sesame Seeds (Ellu): Roasted For the … Read more