Tag: mangalore

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Breakfast konkanirecipe sajjigeavalakki

Rullav Phovu / Sajjige Avalakki

Rullav Phovu / Sajjige Avalakki

A staple breakfast combo of coastal region which instead of asking did you also hate? I would like to ask why did you hate?😁 For me as a kid and grown up never liked for no particular reason as such. When I got married I and my husband decided we will never prepare it at home which I was so happy about. But within I once even thought will we be the last generation to have this item?🤔 Not sure if starting to cook made me like this or knowing the process of preparation, I developed taste for this combo and don’t hate it as much as before now.

Some like it only at function, some like only with some kurkuri side item such as mixture, chakkuli etc. Some like it only in restaurants- few people visit taj mahal restaurant in Mangalore just to eat this. Whatever might be the reason this surely is a simple to make and good for health breakfast combo. So if you don’t have any solid reason to hate it, consider trying to include it in your life🤗

Ingredients required-

For Rullav/Sajjige

  1. Bombay rava – 1cup
  2. Green chilly- 5-6
  3. Oil -10 tsp
  4. Mustard-1tsp
  5. Curry leaves -1 strand
  6. Chana dal – 1tsp
  7. Urad dal – 1tsp
  8. Grated coconut- about 5tsp
  9. Water – about 5 cup
  10. Salt to taste

For Phovu/ Avalakki

  1. Thin poha – 2 cups
  2. Grated coconut- 1/2cup
  3. Salt to taste
  4. Grated Jaggery – about 1/4 cup
  5. Sambar powder – about 3tsp

Method of preparation-

  • Take a pan and add oil. You can reduce oil and add few tsp of ghee as well. Or can reduce the amount of oil if you don’t like it. The temple style rullav needs more oil for its softness and texture.
  • Add mustard, urad dal, chana dal and curry leaves.
  • Once mustard is spluttered add the rava and fry well on medium flame till aromatic.
  • Once done add 4-5 cups of hot water while stirring continuously to avoid the lumps. Add salt.
  • Allow it to cook for about 5min and keep stirring.
  • Finally add fresh grated coconut and if required a tsp of sugar.
  • For phovu mix grated coconut, jaggery, salt and sambar powder to prepare a choorna.
  • Then add poha and gently mix it till flavors are absorbed. Don’t squeeze it much.
Categories
drycurry konkanirecipe Lunch Side Dish thali

Kooka Sagle

Kooka Sagle

Kooka or Koorka or Sambrani(kannada) or chinese potato is a root vegetable available widely in winter. Sanekal kooka is a famous variety which has high demand. Although it is available for short duration we can store it for months. The process of deskinning this veggie is bit tedious job. Traditional way is to put it in a gunny bag and smash it to remove parts of skin. Then remaining skin can be removed using hands or by rubbing to the same gunny bag. The hand becomes brown and rough after this work so many dont like venturing into this 🙂 We also use the peeler used for peeling potato skin. This vegetable is very much loved. Used in ghashi, upkari or sagle, saung etc.

Ingredients required –

  1. Grated coconut – 1/2
  2. Red chilly – 7-8
  3. Tamarind – lemon size
  4. Coriander seeds – 1tsp
  5. Oil – 2tsp
  6. Mustard seeds – 1tsp
  7. Curry leaves – 1strand
  8. Kooka/ Chinese potato – 500grms
  9. Salt to taste

Method of preparation –

  • First peel and clean the kooka and cut it into 2,4 or 6 pieces depending on the size. Better to have big pieces.
  • Take the coconut, fried red chilly, tamarind and coriander seeds(no need to roast) and prepare a fine masala paste.
  • Take a pan and prepare tampering of oil, mustard and curry leaves.
  • Add the cut kooka to this and mix well. Add water and cook till it becomes soft. Time may vary depending on variety.
  • Now add the masala and little water from cleaning mixie and salt to taste.
  • Mix, cover and cook till raw smell of masala goes.

Below are the items on the plate –
🍽 Boiled rice
🍽 Daat daalitoy with a topping of curd
🍽 Mango pickle
🍽 Pappodu(papad)
🍽 Happolu(spicy papad)
🍽 Kooka sagle

Categories
Breakfast konkanirecipe nofermentation

Undi/ Pundi

Undi / Pundi / rice dumplings

Undi is one traditional breakfast dish of coastal region which is infamous for no fault of its own. You can see young people using the phrase ‘Pundi beyiduvudu’ or if you ask any konkani person about days breakfast they may reply saying ‘Unde baayl undi’ in a funny way.

I have not prepared this myself and documenting moms recipe here. Preparing undi does not require any preparation on the previous day. If you have about 1hr in the morning you can prepare this. Also useful when there are few guests for breakfast as it tastes good when hot and even when it is cooled. Also you can pair it with anything- curry, chutney, chutney powder, jaggery syrup, soye choornu, Coconut oil or just eat as it is.

Ingredients required-

  1. Rice rawa – about 750grms
  2. Coconut- 1
  3. Oil – 2-3tsp
  4. Mustard seeds -1/2tsp
  5. Curry leaves – 2strands
  6. Urad dal – 1tsp
  7. Methi seeds-1/2tsp
  8. Salt to taste
  9. Water about 1.5 ltrs

Method of preparation-

  • Grate the Coconut
  • In a pan take oil, mustard seeds, curry leaves, urad dal, methi seeds
  • Once mustard is spluttered add Coconut.
  • Also add water and salt to taste
  • Once water boils add rice rawa and starts mixing
  • Keep mixing on medium flame till it comes together
  • Now make small balls and press slightly in the center when it is still slightly hot.
  • Keep the steamer on gas. Once it is hot, steam these balls for about 20min.
Categories
Breakfast Lunch OnePot

Bisi Bele Bath

Bisi bele bath

This is one of my goto recipe which I have learnt by referring a lot of recipes on internet. Those pictures from different restaurants in Bangalore always tempted me and I decided to learn it. I prepared it in number of ways and finally settled with this pressure cooker method. As the name suggests it tastes best when it is hot. If you are planning to use it for the next course of meal, do add little water and cook for a while before serving.

Ingredients required-

  1. Oil- about 5tsp
  2. Jeera – 1/2tsp
  3. Mustard-1/2 tsp
  4. Red chilly- 1
  5. Ginger- small piece
  6. Garlic- 5-6pods
  7. Chana dal – 1tsp
  8. Curry leaves – 2strands
  9. Sona masuri rice – 1 cup
  10. Toor dal – 1/2 cup
  11. Tamarind- gooseberry sized
  12. Jaggery- lemon sized piece
  13. Onion – 1
  14. Tomato-1
  15. Beans – 5-6
  16. Carrot – 1 small
  17. Green peas – about 1/4 cup
  18. Bisi bele bath powder – about 6-7tsp
  19. Turmeric powder-1/2tsp
  20. Chilly powder – 2 tsp(as per spice level required)
  21. Salt to taste
  22. Coriander leaves
  23. Ghee -1tsp

Method of preparation-

  • First wash and soak the toor dal for about 30min. This will help in faster cooking.
  • Also soak tamarind hot water for 10min
  • Finely chop the ginger and garlic. Cut onion, tomato, beans and carrots into medium size pieces.
  • Take the pressure cooker and add the oil.
  • Once heated add jeera, mustard. Once spluttered add chana dal, ginger, garlic and fry them all well.
  • Next add red chilly cut into pieces, curry leaves and mix.
  • Then add onion and fry for 2min. Next add tomatoes and mix well
  • After that beans, carrots and green peas or any other vegetable of choice can be added.
  • Now add tamarind extract and jaggery.
  • Then add washed rice and toor dal. Mix.
  • To this add bisi bele bath powder, salt, turmeric powder, chilly powder.
  • Add water little more than immersing the mixture. More water helps in giving watery consistency as there is dal added.
  • Mix everything very well and pressure cook for 2 whistle. Let the pressure release naturally.
  • Now open the cooker and add little water. Gently mash the mixture and cook for about 5min on low flame. This helps in making the mixture thick and watery.
  • Add the chopped coriander leaves and 1tsp ghee.

Note :

  • If using dry green peas, soak it over night and cook for 10min before adding to the cooker.
  • Serve it with boondi or potato chips.

Categories
Breakfast chutney Dosa

Mint / Pudina Chutney

Mint / Pudina Chutney

I have always been ignorant about chutney. I used to eat dosa or idli with the curry more than with chutney. I have always passed that bowl of chutney which comes with masala dosa😁 Only after I got married I thought about chutney seriously as my husband equally admires chutney as much as dosa!

Still I was not much interested in preparing it, and once or twice got from Boon. Though it served the purpose, getting both bili chutney and kempu chutney together was a bad idea and it remained and we struggled to finish it😅

This made me think as wasting food never makes me feel good. I thought of chutney as those people in our life whom we don’t consider as important yet they are significant part of our life. Same way chutney is that small part of any breakfast spread which adds lots of flavor and taste.

This also made me realize the person who gets the grocery or cooks the food at home has lots of influence on what the family eats! Example, I like green peas more and try to add it in as many dishes. I used to rarely prepare chutney because I dint like it. These are the small things which affects overall food habits of the family. Do you agree?

Thus finally when I started preparing chutney I started liking it. After all accepting small things can make life more joyful! I prepare different chutneys now, but favorite has been Pudina Chutney. I have always wasted the pudina bunch after preparing juice, but when I started preparing this, I am utilizing the mint leaves completely.

Ingredients required:

  1. Mint / Pudina leaves – 1 cup
  2. Freshly grated coconut – 1cup
  3. Ginger – small piece
  4. Tamarind- gooseberry size
  5. Salt to taste
  6. Green chilly- 1
  7. Oil – 2tsp
  8. Mustard- 1tsp
  9. Curry leaves- 1 strand
  10. Urad dal – 1tsp
  11. Red chilly – 1

Method of preparation-

  • In a mixi jar add mint leaves, Coconut, ginger, tamarind, salt, green chilly and grind to a fine paste along with a very little water.
  • Transfer it to a bowl and add water from cleaning the mixi.
  • Adjust water as per thickness required.
  • Prepare a tadka with mustard, curry leaves, urad dal, red chilly (cut into pieces) in oil(preferably Coconut oil)
  • Add to the chutney and mix well before serving.