Desi Fiesta

Karnataka Oota |Kannadiga Oota |Kannada Thali

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Kannadiga Oota

Today we are landing on Karnataka originally it was named as state of mysore in the beginning .Here there are both vegeterian and non vegetarians cuisines I personally Love bisi bele bhath from this state .Its very well known for its udipi cuisine. some of the famous dishes are jolda roti, BBB, Akki roti, vangi bhath,Davanagere benne dosa, Uppittu.And very well know and famous masala dosa is from this state.Every meal is serve on a banana leaf same as for all the south indianstates. In a typicak Kannadiga Oota  the order in which the meals are served are : Uppu ( salt),kosambari, Pickle, palya, gojju, raita , dessert, Tovve, chitranna, rice and ghee.

Once the ghee is served every on can start the meal now. This is done to ensure all have been served all the dishes  completely.

Next to ghee comes saaru,majjige or kootu which is generally had with rice. Gojju or raita is served nextand 2-3 varities of desserts are served and also some fried dishes such as bonda are served . The meal ends with curd rice. I here have presented a Oota ( meals ) from karnataka I might be missing some traditional dishes in this oota But this was delicious journey till now my H have liked all dishes prepared for each state and so loving to present a spread before you all again .Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39.. lets move to the menu and recipes..

Kartanaka Cuisine

Karnataka Oota Menu

Ukkarisida Akki Rotti
 Heerekayi Palya 
Udipi sambhar
Pineapple Grapes Gojju 
Avarekalu saaru 
Cabbage Upkari
Nimbekaayi Chitranna 
Plain Rice
Hesarubele Koshambiri
Maddur Vada
Belgaum Kunda 
Ukkarisida Akki Rotti 

Ingredients 

Rice flour – 1 cup + For dusting
Salt to taste 
Water – 1 cup 

Method 

  • In a pan heat water add salt to it.
  • When it attains rolling boil turn of the flame .
  • Take rice flour in a bowl and add the hot water little by little and stiring with spoon constantly.
  • After you add all the water mix them well , cover them and keep it aside for 10 mins .
  • After 10 mins knead them well and make it a smooth and soft dough.
  • Divide the dough into equal balls.
  • Dust and roll the balls with arolling pin like we do for chappathi.
  • Heat a tawa and cook the rolled roti from both the sides.
  • Serve them hot with Heerekayi Palya or any other sabzi.
Heerekayi Palya

Ingredients 


Ridge gourd – 1 ( peeled and chopped)
Oil – 1 tsp
Mustard seeds  1/2 tsp
Turmeric  pd – 1/4 tsp
Curry leaves – 1 sprig

To roast and grind

Red chillies  – 3 No
Cumin seeds – 1 tsp
Grated coconut – 2 tbsp
Salt to taste
Dry roast them and grind it to a powder.

Method 

  • Heat oil in a pan add mustard seeds and let them splutter.
  • Add curry leaves , chopped ridge gourd and saute them .
  • Add turmeric pd , salt and a little water .
  • Cook the ridge gourd till soft.
  • Now add the ground pd and mix them well.
  • Cook the for 10 more mins add water if needed and serve them with roti.
Udipi Sambhar


Ingredients 


Toor dal – 1/2 Cup

Tomato – 1 NO

Urad dal – 1 tbsp

Grated Coconut- 1/4 cup
Dry red chillies – 4 No
Coriander seeds – 1 tbsp
Curry leaves – 1 sprig 
Onion – 1/4 cup ( chopped)
Asafoetida – A pinch
Mustard seeds – 1/2 tsp
Redchilli  pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 1/2 tsp 
Sambhar pd -1 tsp
Tamarind – 1 small lemon size ( Soak in water and extract the pulp)
Jaggery – 1 tsp
Drumstick – 1 No ( cut in 2″ pieces)
Oil – 1 tbsp
Salt To taste
Method 
  • Pressure cook dal with chopped tomato for 3 whistles. mash them and keep them a side.
  • In a pan heat 1 tsp oil and roast urad dal, coriander seeds, dry chillies,
  • Coconut till light brown.
  • Grind the roasted ingredient with water to form a smooth paste.
  • Now in a sauce pan heat the remaining oil , add mustard seeds.
  • After they splutter add curry leaves, asafoetida,Onions. 
  •  After onion turns translucent add drumstick and saute, then add red chilli pd, sambhar pd,turmeric pd and coriander pd.
  • Add little water and them add the mashed dal to it.
  • Add the tamarind extract, salt and boil them , then add the ground paste to the dal.
  • Add enough water to make the sambhar thin if you like.
  • Boil the sambhar for 10 mins in simmer add jaggery in the end and melt them.
  • Serve the sambhar Hot with rice .
Pineapple Grapes Gojju 


Recipe Source : Cook with smile 
Ingredients 

Riped Pineapple – 1 cup
Green grapes – 1/2 cup
Jaggery pd – 3 tbsp
Tamarind – 1 small lemon size
Salt to taste
Turmeric pd – 1/4 tsp
To grind 
Grated coconut – 1 cup
Urad dal – 2 tsp 
Channa dal -1 tsp
Fenugreek seeds- 1/4 tsp
Sesame seeds – 1/2 tsp
Red chillies – 3-4 Nos
Asafoetida – a pinch 
For tempering 
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Asafoetida – a pinch 
Curry leaves – 1 sprig
Method 
  • Peel and chop pineapple , wash grape, soak tamarind in water and take the extract.
  • In a pan heat 1 tsp oil, turmeric pd , Pineapple pieces.
  • Saute them for a while the saute grapes.
  • Add salt tamarind extract , jaggery to it and boil them.
  • In the same time roast all the ingredients to grind and the grind them to a smooth paste.
  • Add this ground paste to the pineapple grapes mixture .
  • Let the boil for some time and gravy should start thickening .
  • For tempering heat oil in a pan add mustard seeds, asafoetida,curry leaves and transfer this to the menaskai.
  • Serve with rice / roti/dosa 
Avarekalu saaru 


Recipe Source : Konkani Recipes
Ingredients

Avarekalu /Hyacinth Bean – 1/2 cup
Grated coconut – 1 cup
Green chillies – 2 no
Tamarind – 1 marble size
Tomato – 1 No ( chopped)
Onion – 1 No ( finely chopped)
Coriander seeds – 1 tsp
Coriander leaves ( chopped) – 1/4 cup
Cumin seeds – 1/4 tsp
Cinnamon stick – 1/2 ” inch piece
Clove -1 No
Ginger – 1/3 ” inch piece ( chopped)
Turmeric pd – 1/4 tsp
Oil – 1 tbsp
Salt to taste

Method

  • In a pan dry roast Coriander leaves and coconut.
  • Take a blender and grind roasted coconut , coriander seeds, tomato, green chillies
  • to a smooth paste.
  • In another sauce pan heat oil add cinnamon , cloves, cumin seeds and ginger.
  • Add onions and saute till they are translucent.
  • Then add the ground paste and boil them till the raw smell goes off.
  • Add turmeric pd , Avarekalu , salt and a little water and cook them till Avarekalu turns soft.
  • Serve Hot with rice .
Cabbage Upkari


Recipe Source :VegrecipesofIndia
Ingredients 


Cabbage – 1 small  ( shredded)

Channa dal – 3/4 cup ( soaked for 3-4 Hr)

Onion -1 Medium

Garlic – 2-3 clove
Curry leaves – 1 sprig 
Green chillies – 2 Nos ( chopped)
Cumin seeds – 1/4 tsp 
Mustard seeds – 1/2 tsp
Turmeric pd- 1/4 tsp
Red chilli pd – 1/2 tsp
Asafoetida – apinch 
Chopped coriander – 1/4 cup 
 Method 
  • In a pan heat oil , add cumin seeds, mustard seeds, curry leaves.
  • After they splutter add green chillies, garlic , onion and saute them well till they turn translucent.
  • Add Cabbage , channa dal and salt .
  • Saute them well and cook the cabbage.
  • When the cabbage is done add grated coconut and cook them till channa dal is is done.
  • Garnish with coriander leaves and serve them with Rice , dal and chappathi.
Nimbekaayi chitranna 


Ingredients 
Rice – 1/2 cup
Green chilies – 2 No
Peanut – 2 tbsp
Curry leaves – 1 sprig
Grated coconut – 2 tsp
Cumin seeds – 1/4 tsp
Mustard seeds – 1/2 tsp
Turmeric pd – 1/4 tsp
Oil – 1 tbsp
Lemon juice – 1 tbsp
Salt to taste

Method 
  • Cook rice separately and keep it ready.
  • Heat oil in a pan add cumin seeds, mustard seeds and let them splutter.
  • Add curry leaves, peanuts, green chillies , saute and add turmeric pd .
  • Turn off the flame and lemon juice and mix in the plain rice well with it and serve.
  • If you want you can even add veggies to the chitranna.
Hesarubele Koshambiri


Ingredients 
Yellow Moong dal -1/4 cup
Coriander leaves ( chopped) – 2 tbsp
Green chillies ( chopped) – 2 No
Carrot -1 No
Grated Coconut – 3 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig
A pinch fo asafoetida
Oil – 1 tsp
Salt to taste
Method 
  • Soak moong dal in water for  1 hour and drain the water.
  • In a bowl mix moongdal, grated carrot, grated carrot, chopped coriander leaves,
  • Green chillies , salt together.
  • In apan heat oil add mustard seeds  and let them splutter.
  • Add curry leave and asafoetida and transfer this tempering to the moong dal mixture.
  • Mix them well and serve.
Maddur vada


Ingredients 

Miada/ All purpose flour – 1 cup
Semolina – 1/2 cup 
Rice flour -2 tbsp
Onion ( chopped) – 1 medium 
Baking pd – 1 tsp
Green chillies – 3-4 No ( chopped)
Curry leaves – 1 sprig ( chopped)
Oil for frying 
Hot Oil – 2 tbsp
Salt to taste

Method 
  • Mix all the ingredients together well and Add little water if the mixture is dry .
  • Make a tough dough . Divide and shape them like a vada by flattening them with your palms.
  • Heat oil in a kadai and fry the vadas till they are golden brown in a low flame.
  • Serve them hot .
Belgaum Kunda 


Recipe source : Justindianfood
Ingredients 
Milk – 2 litres
Sugar – 1 1/4 cups
Ghee – 1 tsp
Yogurt – 1 tbsp
Nuts for garnish 
Cardamom pd – 1/4 tsp
Method
  • In heavy bottomed pan heat Milk and boil them .
  • Simmer the flame and add yogurt.
  • Mix them well and let the milk curdle.
  • Boil it for while to thicken.
  • Heat sugar and ghee in another pan and caramalize the sugar till light brown.
  • Transfer this to the thickened curdled milk and mix them well.
  • Allow the kunda to thicken and then and cardamom pd.
  • Serve them warm.

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Comments

  4. Smitha Kalluraya says

    wow super !!! im just drooling at the thali hailing from my state.. uve covered almost each specialties.. n each dish has turned super yummy .. Hats off to the thali queen.. n thanks fr the mention too.. 🙂

  6. Priya Suresh says

    Maddur vada is just asking me to munch some, Kunda looks quite delicious. Again a beautiful thali from Karnataka, wish to taste all those fingerlicking dishes.

  7. Prash says

    Bang on! you have covered most of my home state's food (having been born and brought up there) 🙂 Nice to see the other entries too. Bisi bele bath and Bangalore masala puri.. My fav!