Thursday, June 28, 2012

Karnataka Oota ~ Karnataka Thali

Cuisine of Karnataka comprises diverse vegetarian and non-vegetarian cuisines.
Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita, Dessert. Karnataka dishes are mostly famous for Bisibelebath, Mysore Masala dosa,Davangere Benne dose, Mysore Pak so on and so forth.

I have a prepared simple thali which consists Maavinkayi Chitranna, Hesarukalu Kosambari, Cabbage Beans Palya, Kadalebele Vade, Bendekai Mosaru Bajji, Anna, Thovve, Udupi Sambhar, Majjige Huli, Hesarubele Akki Payasa and Neer Majjige.

Maavinakayi Chitranna ~ Mango Rice : 1 cup raw mango grated~ 2 tsp grated fresh coconut~ ` green chilly~ 1 tsp mustard ~ 1/2 tsp Methi ~ 1/2 tsp urad dhal ~ 1/2 tsp turmeric ~1/2 tsp Peanuts ~ 1/4 tsp hing ~ 2 Dry Red chilly ~ Few curry leaves ~ 2 tsp oil ~ Salt to taste ~ 1 cup cooked rice
Method:  Separately dry roast methi seeds and 1/2 tsp mustard cool and grind both to fine powder. Make a fine paste of 1/2 cup mango, coconut and green chilly adding little water to fine paste. Heat oil add mustard and hing once done add curry leaves, dry chilly, urad dhal, peanuts, turmeric and fry for 2 mins or until dhal changes colour, now add remaining 1/2 cup mango salt and saute for 2-3mins add the ground paste and fry until raw smell goes, finally add cooked rice, methi mustard powder and mix well.

Hesarukalu Kosambari ~ Moong sprouts salad :   1 cup whole moong sprouts ~ 1/4 cup fresh grated coconut ~ 1 green chilly finely chopped ~ 1 tsp Lemon Juice ~ Salt as per taste ~ 1 tsp oil ~ 1/2 tsp mustard ~ few curry leaves ~ 1/4 tsp hing ~ Few coriander leaves
Method : In a mixing bowl add moong sprouts, coconut, lime juice, salt, coriander leaves, heat oil add mustard, curry leaves, green chilly and hing fry for 2mins and add to the mixing bowl and mix well.

Cabbage Beans Palya ~ Cabbage Beans Sabzi :  1 cup finely chopped cabbage ~ 8-9 medium chunks of french beans ~ 1/2 tsp mustard ~ 1/2 tsp each chana dhal and urad dhal ~ 1/4 tsp hing ~ Curry leaves few ~ 1 tsp oil ~ Salt as per taste ~ 2 tsp fresh grated coconut
Method :  Heat oil add mustard, chana dhal urad dhal and hing, fry until dhals change to light brown colour add curry leaves, cabbage, beans. Sprinkle some water close the lid and cook for 4-5 mins.
Remove the lid add salt mix well and garnish with coconut and mix well.

Kadalebele Vade ~ Chana dhal Vada :  1 cup Chana dhal ~ 3 dry red chilly ~ 1/4 cup Dhil leaves~ few coriander leaves ~ Salt as per taste
Method : Soak chana dhal and dry chillies overnight in water, drain the water and grind to coarse paste, transfer the paste to a mixing bowl add salt, finely chopped dill and coriander leaves mix well and steam cook for 10-12mins. The same vada can be prepared by deep frying also until golden brown, however i prefer the steamed version as it is more healthy.

Bendekai Mosaru Bajji ~ Bhendi in Yogurt :  5-6 lady'sfinger/bhendi ~ 1 cup yogurt/curd~ 1 tsp mustard ~ 1 tsp fresh coconut ~ 1 green chilly ~ 1/4 tsp Hing ~ 2 tsp oil ~ Curry leaves few ~ 1/4 tsp Cumin Seeds
Method :   Wash and pat dry bhendi in a clean kitchen cloth and chop into 1 inch pieces heat oil saute the bhendi pieces until light brown and keep aside. Dry roast 1/2 tsp mustard cool and grind to fine paste adding coconut green chilly and water to fine paste. In a bowl whisk yogurt and salt, heat oil add remaining mustard, hing, cumin seeds and curry leaves fry until mustard splutters, add this alongwith bhendi to the whisked curd and mix well.

 Anna ~ Cooked Plain Rice :  1 cup normal rice ~ 2 cups water.
Method :  wash rice 2-3 times changing the water and pressure cook for 2 whistles adding 2 cups of water, cook for 3-4 whistles if you want your rice to be cooked soft, and less whistles if you want you rice to be flaky and without sticking.

Thovve ~ Simple dal :  1/2 cup toor dhal~ 1/2 tsp turmeric ~ 1/2 tsp mustard ~ 1/2 tsp Cumin Seeds ~ 1 tsp oil ~ Salt as per taste
Method :   Pressure cook dhal adding water and turmeric, heat oil add mustard, cumin seeds fry and add to dal add salt mix well.

Udupi Sambhar :   1 cup toor dhal ~ 7-8 shallots/baby onions ~ 1 tomato ~ 1 tsp tamarind paste ~ 1 tsp urad dhal ~ 1 tsp chana dhal ~ 1/2 tsp methi seeds ~ 1/2 tsp cumin seeds ~ 3 black peppercorns ~ 1 tsp coriander seeds ~ 3 dry red chilly ~ 2 tsp fresh coconut ~  2 tsp oil ~ Salt as per taste ~ curry leaves few ~ turmeric 1/2 tsp~ 1/2 tsp mustard ~ 1/4 tsp hing ~ 1/4 tsp jaggery
Method :  Pressure cook  toor dal with turmeric and keep aside, dry roast chana dhal, urad dhal, methi, dry chillies, pepper cool and grind to fine paste adding coconut and water.
Heat oil add mustard, when it splutters add hing curry leaves, cumin seeds, shallots and fry for sometime add tomato, if adding vegetable(Like brinjal, bhendi, beans add now)  fry until tomato softens add turmeric, add tamarind pulp, jaggery ground paste and a glass of water and cook for 3-4mins or until the raw smell goes, when the sambhar starts to boil add the cooked dhal and salt and mix well and boil for 2mins, adjust the consistency of the sambhar according to your preference.

Majjige Huli ~ Vegetables in Yogurt sauce :  Yogurt 1 cup ~ 1 cup pumpkin(medium chunks) ~ 1 tsp fresh ginger (grated) ~ 2 green chilly ~ 2 tsp fresh coconut ~ 2 tsp coriander leaves ~ 1 tsp cumin seeds ~ 1/2 tsp Mustard ~ 1/4 tsp hing ~ few curry leaves ~ 1 tsp oil
Method :  Pressure cook pumpkin and keep aside, make a fine paste of coconut, green chilly, coriander leaves, cumin seeds and ginger adding little water.
In a vessel whisk yogurt add the ground paste and boiled pumpkin and salt, mix well, and cook on low flame for 5-6mins or until the bubbles form, switch off the flame, heat oil add mustard, hing and curry leaves fry and add to the majjige huli and mix well.

Hesarubele Akki Payasa ~ Moong Rice Payasam :  1 cup moong dhal(yellow) ~ 1 cup rice(any variety) ~ 1 cup jaggery ~ 1/2 cup dry fruits(chopped almond, raisin and cashew) ~ 2 tsp ghee ~ 2 cups milk ~ 1/4 tsp cardamom powder
Method :  Separately dry roast moong and rice until aromatic, pressure cook together until soft and not mushy. In a pan heat milk on medium flame add jaggery and let it melt, now add the cooked moong and rice and mix well, meanwhile fry dry fruit in ghee and add to the payasam and finally add the cardamom powder and mix well, boil for 2 mins and switch off the flame.

Neer Majjige ~ Buttermilk :  1 glass buttermilk ~ 1 green chilly finely chopped ~ Coriander leaves few ~ Salt as per taste.
Method :  Mix the above ingredients and serve chill.

Enjoy your karnataka thali and have a happy lunch :)

Sent to Anu's Healthy Kitchen

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