Mangalore Buns Recipe | Banana Buns Recipe [Video]

Mangalore Buns or Banana Buns are deep fried slightly sweet puris flavored with ripe bananas.
These Mangalore buns are vegan and are popularly enjoyed as breakfast or tea time snacks.

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Hi Peeps, how are you doing? All set for the holiday season? Plans made with family?

Holidays with family are the best, aren't they? You create so many memories that you can feel nostalgic about in the future. Most of my favorite memories are of vacations with my family. This dish of Mangalore Buns features prominently in one of my childhood vacation memories.

Memories....

Early in the 90's Indian Railways started changing all meter gauge trains to broad gauge and that meant that trains were no longer accessible to the general public. Until then, we always traveled by train to my grandma's house, a tiny village near the city of Mangalore. Then started the days of bus travel. Since the village was so tiny, there was no direct bus from Goa. We had to alight at the closest point and wait for a connecting bus, all at 5am in the morning. While waking up that early was a torture, there was a silver or rather golden lining there. Before the first connecting bus arrived, a small restaurant would open its doors and start selling breakfast and these golden Mangalore Buns were always on the menu. My mom introduced us to these buns, and what an introduction it was. My love affair with these Mangalore Buns started back then!

Till today, when we are around Mangalore, we go in search of tiny restaurants that make fresh buns. If you want to know some of my favorite places, ask me in comments.

What is not to love? The buns are banana flavored and deep fried. They are more like Banana Puris. Mildly sweet with specks of cumin all over, they are just super delicious. Mangalore Buns are one of the only sweet breakfast that I enjoy, otherwise, I'm a savory breakfast girl. Mangalore Buns are commonly served with a simple coconut chutney and a piping hot sambar.

Traditionally, all purpose flour or maida is used to make the Mangalore Buns. But I usually use 50% all purpose flour and 50% wholewheat flour (atta). I've made it also with 100% wholewheat flour and it did not absolutely take away from the flavor, the texture however wasn't as spongy and the bins were slightly flat. I still did not mind that, they still tasted amazing. The dough can be rested overnight if the temperature is lower, else you can rest it in the fridge in warmer weather. These buns are a perfect way to use overripe bananas that you may have discarded otherwise. Ripe to overripe bananas work best in this recipe. Serve the buns with chutney or just plain.

Go ahead, make them this holiday season, and create your own special memories.

Fun fact - No matter whether it is just one bun or multiple, it is always called "buns". 

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Mangalore Buns Recipe | Banana Buns Recipe

Mangalore buns are banana flavored deep fried buns made from either all purpose or whole wheat flour. These vegan buns are a popular breakfast around the city of Mangalore.

Recipe Type:  Breakfast
Cuisine:            Indian
Prep Time:     2.5 Hours (includes dough resting time)
Cook time:     20 minutes
Total time:     3 Hours
Yield:                Makes 10-12

Ingredients:

2 ripe Bananas
0.25 cups Curd (Yoghurt)
3 cups All Purpose Flour or Wholewheat Flour
3 Tbsp Powdered Sugar
0.25 tsp Salt
A pinch of Baking Soda
1 tsp Cumin Seeds
Oil to fry

Method:

1. Mash the bananas with powdered sugar until smooth.
2. Add in the cumin seeds, whisked curd, baking soda and salt. Mix well.
3. Add in the flour and knead into a stiff dough.
4. Apply a little oil on the dough to prevent it from drying. Cover and rest for 2-4 hours. The dough can be rested overnight too. If the weather is warm, rest in the fridge.
5. Dust the kitchen counter with some dry flour.
6. Pull out a ball of dough and roll it out on the dusted counter.
7. Heat oil for deep frying.
8. Carefully drop in the rolled out buns and fry on medium high heat until one side browns.
9. Flip over and fry until the other side browns.
10. Remove from oil and place it onto a absorbent kitchen towel to cool.
11. Serve hot or at room temperature with chutney.

If you liked this, you may also like:

Banana Bread

Cucumber Pakoda

Menthe Pathrode

Read more ...

Avarekalu Saaru Recipe | How to make Hitikida Avarekaalu Sambar (Huli) [Video]

Avarekalu Saaru or Avarekaalu Huli is a winter special curry made in Bangalore, with seasonal hyacinth beans by double peeling them and cooking them in a coconut and spice based masala. This Avarekalu Sambar is vegan.

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Avarekalu, is a delicious bean that is very local to the region around Bangalore-Mysore. It is very similar in profile with edamame beans, just much smaller in size. They flood the markets in Bangalore around this time of the year aka winter. They are either sold whole, with the beans still in their pods or sometimes, loose beans removed from the pods. There is even an entire fest dedicated to these beans at the Food Street near V.V. Puram in Bangalore. The entire food street gets obsessed with these avarekalu and you will see them being used so creatively in so many recipes. There are dosa, thalipettu, curries, sweets, and what not. If you are in Bangalore, this is one traditional fest you should not miss. 

I first ate avarekalu when I moved to Bangalore. The first time I ate in this avatar of Hitikida Avarekalu Saaru was when my friend got it for lunch at work. It was her grandma's specialty and it was super delicious. I managed to get the recipe from her and after several confusions about the quantities of the ingredients, I finally got it right to suit my palate. Since then, come winter, I make this curry multiple times.

When I first posted this recipe back in 2014, I never imagined it would be my most popular recipe on the blog. Come winter and the popularity of this Avarekaalu Saaru recipe starts rising. After 5 years, I decided it was time I reposted this recipe along with a video that gives you step by step instructions on how to make this Hitikida Avarekaalu Saaru.

(Clockwise from top left) Whole avarekai, Shelled avarekalu, peeled avarekalu, peeled and unpeeled avarekalu

Hitikida Avarekaalu Saaru is a South Indian vegan curry made from double peeled avarekaalu or hyacinth beans. You can make this curry with any fresh beans you have available - edamame, fava, double beans, toovar or even avarebele (lentils of hyacinth beans). Hitikida refers to the process of squeezing out the beans from their cover. The beans are double peeled to make the curry, first the beans are removed from the pods and next from their really thin cover. If you are bored to do the second step, you can cook it with the cover on, only they will take a tad longer to cook. While soaking the beans in water before squeezing them out is the traditional way to peel them, I found that freezing them overnight in a bag works wonders. It is much easier to squeeze them out when frozen and thawed. 

The curry is actually a sambar or huli which is made with freshly ground sambar masala. The masala is simple and contains coconut, aromatics, whole spices and ground spices. The curry can be enjoyed as a side with akki rotti or chapati when it is thicker in consistency and with rice when it is thinner in consistency. 

Enjoy!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Avarekalu Saaru | Hitikida Avarekaalu Sambar

Avarekalu Saaru or Avarekaalu Huli is a winter special curry made in Bangalore, with seasonal hyacinth beans by double peeling them and cooking them in a coconut and spice based masala. This Avarekalu Sambar is vegan.

Recipe Type:  Curry
Cuisine:          South Indian 
Prep Time:     30 minutes
Cook time:     40 minutes
Yield:              2-4 Servings

Ingredients:

2 cups Avarekalu or Hyacinth Beans
0.75 cups grated Coconut
1 Tbsp Poppy seeds
1 small Onion
1 Tbsp chopped Garlic
A pinch Asafoetida
1 - 2 tsp Red chilli powder
1 tsp Turmeric powder
1.5 Tbsp Coriander seeds
1/2" piece Cinnamon
1-2 Cloves/
1 tsp Tamarind
1/2 tsp Mustard seeds
8-10 Curry leaves
2 tsp Oil
Salt
Water

Method:

1. To double peel the avarekalu or hyacinth beans, remove the beans from their pods.
2. Soak the beans in water for 30-45 minutes or freeze them ovenight in a ziploc bag or a box.
3. Pat the beans dry on a kitchen towel.
4. Gently squeeze out the bean from its peel.
5. Boil the beans in mildly salted water until soft.
6. While the beans cook, make the sambar masala by grinding together coconut, onion, garlic, poppy seeds, coriander seeds, asafoetida or hing, turmeric powder, red chilli powder and tamarind along with a little water.
7. Once the beans are cooked, add the sambar masala along with 1-2 cups of water and allow it to reach a boil.
8. If you are planning to eat it with rice, add more water, and if with chapati or rotti, add less water.
9. Add salt as required. Remember the water was salted while cooking the beans.
10. Heat oil in a small pan and add mustard seeds.
11. Once they splutter, add the curry leaves.
12. Pour this tempering into the curry and remove from heat.
13. Serve hot with rice, rotti or chapati.

If you liked this, you may also like:

Avarekalu Uppit

Rasam

Kaalu Palya

Read more ...

Traditional Chakli Recipe | How to make Chakli [Video]

Chakli is a deep fried savory Indian snack that is popularly made for Diwali. Chakli is a spiral snack made from rice and black lentil (urad dal) flour and can be enjoyed in a gluten free diet. This recipe will show to how to make chakli from scratch along with a video tutorial.

In a hurry? Jump to Video or Jump to Recipe

Soooo.... this post comes almost a month later than what it should have been posted. I had planned to post this Chakli recipe before Diwali, so you guys could try it for Diwali. But I totally missed it. I thought of waiting for next year to post it, but then who has the patience to wait another year. And I figured out, you don't need Diwali around to make Chakli, you can make it anytime you like. With cold weather coming our way, the demand for deep fried goodness is only going to go up. So here's the recipe for the crispy crunchy Chakli.

There are several variations of the Chakli - Palak Chakli, Butter Chakli and what my friend told me recently, there's even an Jalapeno Chakli out there. But this is the recipe for the traditional chakli.

Some background.

It’s been years that I have been planning to cook snacks and sweets for Diwali and restart our old tradition of visiting friends and family and sharing those delicacies with them. But for the last 2 years, I’ve been out of country for Diwali (visiting Bali and Cambodia). So while I made elaborate plans on what to cook and how to box them, it never materialized. But this Diwali was different, I was in country and better yet, I was in Goa. Gee and I split up the dishes and managed to put up two savory and two sweets on the plate. It was such a delight!

I had several ideas for the savory snack and while I had Chakli at the back of my mind, Gee picked it too. Chakli was what my mom made every Diwali when we were little and gave it to everyone in the apartment complex. And this year, I restarted that tradition.

I made Chakli several times in the last one month, I made trial batches and I made more batches for distributing. With all the Chakli making so fresh in my mind, I'm at my best to give you all the tips and tricks required to make the perfect Chakli. There are several small things that impact how your Chakli turns out, and I have included it in the Notes section at the bottom of the recipe. Who knew, that things like humidity and temperature could affect your Chakli?

There are different varieties of Chakli Press available in the market, you can buy:

• Stainless Steel Ones -  
• Brass ones -             
• Wooden ones  from local markets.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Traditional Chakli Recipe

Chakli is a savory deep fried Indian snack that is popularly made for Diwali. Chakli is a crispy spiral snack made from rice and lentil flour. It is a spicy crunchy vegetarian snack.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     10 hours
Cook time:     60 minutes
Total time:     10 hours 40 minutes
Yield:                80-90

Ingredients:

3 cups or 570 gms raw Rice
1 cup or 190 gms Urad Dal
0.75 cup or 75 gms Ghee
0.5 cup Oil
5 tsp Cumin Seeds
2 tsp Red Chilli Powder
1 tsp Asafoetida (Hing) (Use gluten free hing to suit a gluten free diet)
2-4 tsp Salt
3-4 cups Water
Oil to fry
Water as required

Method:

To make the Chakli Flour:

1. Wash and drain the rice. Spread it on a dry muslin cloth in a single layer to dry overnight or for 8-10 hours.
2. Once the rice is dry, dry roast it in a kadhai until all the moisture evaporates and the rice turns bright white. Roast on low flame by stirring occassionally. Do not allow the rice to change color or burn. Remove from heat and allow to cool.
3. Dry roast the urad dal on low heat until it turns pinkish-brown. The dal will turn fragrant once roasted well. Stir occassionally and do not allow the dal to burn. Remove from heat and allow to cool.
4. Once the rice and urad dal have cooled, grind it into a smooth powder in batches. You can either do this at home in a mixer or get it powdered at a mill.
5. Sieve the flour to remove any unpowdered rice or dal.
6. With the quantities used in this recipe, you should get around 750-760gms of chakli flour.

To make the Chakli:

7. Grind 3 tsp of cumin seeds into a coarse powder. Alternately you can use roasted cumin powder.
8. Add the cumin seed powder to the chakli flour.
9. Next add in the red chilli powder, remaining cumin seeds, hing and 2 tsp of salt and mix it roughly. Hing or asafoetida may contain wheat and hence avoid it if making a gluten free version.
10. Add in melted ghee and rub it in the flour.
11. Add hot oil by the spoonfuls and rub it in the flour. Squeeze a bit of the flour in your palms, if it holds the shape, you can stop adding oil. If it crumbles away, add more oil and mix.
12. Once you have added all the oil, add in water slowly and start kneading until you have a smooth dough. Adjust seasoning or spices as you continue to knead.
13. Once you have a smooth dough, cover with a wet cloth and keep aside.
14. Grease the chakli press well.
15. Take a ball of dough and stuff it in the chakli press.
16. Press out the chaklis onto a smooth plastic sheet.
17. Heat oil in a kadhai for deep frying. Add a small piece of flour to test the oil. If the piece floats up, the oil is hot enough.
18. Once the oil is hot, carefully pick up the chakli and add it to the oil. Fry in batches and do not crowd the kadhai.
19. Once you have added the first batch of chaklis, lower the heat to a minimum and allow to cook for 4-5 minutes. Depending on the quantity of oil you have in the kadhai and the stove settings, you may require more or less time than what is mentioned. Try a test batch first to get the time and temperature of the stove correct. See notes for more tips.
20. Remove from oil and place it onto a absorbent kitchen towel to cool.
21. Once cool, store in an airtight box.
22. Serve at room temperature with tea.

Notes:

1. To make the chakli gluten free, do not add hing or asafoetida.
2. To make the chakli vegan, you can replace ghee with oil.
3. To make the chakli richer tasting, the oil can be replaced with ghee or butter. Butter can also be used in place of ghee or oil completely.
4. If you are making chakli for the first time, it is better to make the dough in small batches, so that you can correct the next batch if required. Humidity and temperature in your house may change the amount of ghee/oil required in your recipe, a trial batch will help get that quantity right.
5. If the chaklis start breaking when you try to shape them, then add more water to the dough and try again. The water can be added to small batches of dough as you go along.
6. If the chaklis start breaking in the oil while frying, that means the amount of ghee or oil added to the dough is more than required. Add it a little dry flour and knead again.
7. The chakli flour can be stored for 1-2 months in a dry airtight container.
8. The chakli dough cannot be stored and it is recommended to make chakli with fresh dough.
9. Cooking the chakli is the trickiest part, make sure the oil is hot when you drop in the chaklis, after that set the stove to sim or minimum heat. Cook on a low temperature until crispy. The high temperature gives color to the chakli while the low temperature cooks it all the way through making it crispy. It is recommended to make a few trial batches so that you get the temperature and time required in your environment.
10. Allow the chaklis to cool completely before storing, else they may get soft.

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Shankarpole

Nippattu

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Instant Oats Idli Recipe [Video]

Oats Idli is a steamed cake made of oats and semolina. It is a healthy take on the popular South Indian breakfast of rice idli.

So what have you guys been up to? I know I missed posting last week, but I won't make any excuses. I'm just happy I managed to get a post this week.

But in between we got a lot of new additions to the house. 

In came some mango wood wall shelves that helped us drag out all our travel memoirs. I'm so happy I now get to display all the souvenirs we've collected over the years. If you've missed reading about our recent travels, you can now read them here. 

We also finally got a dining table!!! Since we never ate at the table, I never missed having one. But now that I have one, I love it. We had so many discussions and measurements until we finalized on a teak rectangle four seater. I cannot believe we contradicted each other on pretty much everything about the table - the size, the color, the shape. I wonder how we ever buy anything!! Now all I have to ensure is that the table is clutter free.

Straying back to our recipe of the day - Oats Idli. If you've ever been around a South Indian, you have to know how much we love our idlis. Idlis are light fluffy steamed rice cakes made by steaming a batter made from fermenting ground rice and black lentils. While that is healthy too, I now have a healthier version for you, and on the plus side, a quicker version too. 

Raise your hand if you hate oats but still want to include them in your diet for all the health benefits it gives you. That is exactly what inspired me to make these idlis. Raj hates oats, he'll only eat them if he doesn't know it is in the dish. So these oat idlis were the perfect place to hide them. These idlis are made with oats and semolina (cream of wheat) instead of the rice and lentils. Sour yogurt or curd is used to give it the slightly fermented taste. 

To make the idlis light and fluffy, I used Fruit Salt or Eno. To ensure that you don't end up with hard idlis, always have the steamer hot and ready for steaming before adding in the fruit salt to the batter. Once you add the fruit salt, don't over mix, just make sure it is combined and add it to the plate or bowl you want to steam the idlis in.

While I used rolled oats this time, I have made it in the past with oat meal too. Use either one of them to get the same results - Soft fluffy healthy Oats idlis. Serve them with traditional coconut chutney and piping hot sambar for best results.

Psst... All the pics in this photo are clicked on our new table :)


If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Oats Idli Recipe

Oats idli is a steamed cake made from oats and semolina. It is a healthier version of the popular south Indian breakfast of rice idli. This is an instant recipe and does not require any fermenting.

Recipe Type:  Breakfast
Cuisine:            South Indian
Prep Time:     30 minutes
Cook time:     15 minutes
Total time:     45 minutes
Yield:                10 idlis

Ingredients:

1 cup rolled Oats or Oat meal
0.5 cup fine Semolina (chiroti rava) or cream of wheat
1 cup sour Yogurt or curd
0.75 cup grated Carrot
2 Tbsp chopped Coriander leaves
10-12 Cashewnuts
1.5 Tbsp Oil
1 tsp Mustard seeds
1 finely chopped Green Chilli
1 Tbsp Chana Dal
1.5 tsp Fruit Salt or Eno
1 Tbsp chopped Curry leaves
Salt to taste
Water as required

Method:

1. Powder the oats until smooth.
2. Heat 1 Tbsp oil in a pan and add mustard seeds.
3. Once they splutter, add in chopped curry leaves and chana dal. Saute for 30-45 seconds.
4. Add in split cashew nuts and fry until the cashews brown slightly.
5. Add the semolina and saute for 4-5 minutes until the semolina is fragrant.
6. Add in the powdered oats and fry for 2-3 minutes.
7. Remove from heat and allow to cool completely.
8. Add grated carrot, chopped coriander leaves, salt and whisked yogurt to the dry ingredients.
9. Mix well and keep aside for 10-15 minutes. If the batter feels very dry, add a little water. The consistency of the batter is slightly thicker than usual idli batter.
10. Heat up the steamer and grease the idli plate or small bowls.
11. Add the fruit salt and a little water and mix well until combined.
12. Pour spoonful of batter onto the greased idli plate or bowls.
13. Steam for 10-12 minutes.
14. Demould and serve hot with chutney or sambhar.

If you liked this, you may also like:

Paddu

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North Karnataka Jolada Rotti Oota - Part 4 - Kaalu Palya Recipe | Cowpeas Curry | Lobia Masala [Video]

Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. North Karnataka style kaalu palya is a vegan curry made with alsande kaalu (cowpeas / lobia/ black eyed peas). 

The last part of my "North Karnataka Jolada Rotti Oota" series is here. Today I am sharing the recipe for Kaalu Palya ( Cowpeas Curry or Lobia Masala).

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared earlier, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like Yennegai, Soppina Palya and Kaalu Palya.

Kaalu can refer to the contents of any legume pod in Kannada. This curry is made from alsande kaalu or cowpeas or lobia. Dried peas are used for this recipe. The peas are soaked overnight and then cooked in salted water. These peas are then simmered in a simple masala made from onions, tomatoes and spices. The same curry can be made with Mung beans or dried Green Peas. They both taste equally good.

This Kaalu Palya is vegan, gluten free and super healthy. It can also be made to fit plant-based diet by sauteing the vegetables in water instead of oil. I have made it in the past with zero oil and not felt the difference in taste.

This Kaalu Palya tastes fabulous with wholewheat rotis or naans too. 

You might also like the other recipes in the North Karnataka Series - 

• Jolada Rotti or Jowar Roti
• Yennegai
• Soppina Palya

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Kaalu Palya Recipe | Cowpeas Curry | Lobia Masala

North Karnataka style kaalu palya is a curry made with alsande kaalu (cowpeas / lobia/ black eyed peas). It is traditionally served with Jolada Rotti or Jowar Roti.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     8 hours
Cook time:     40 minutes
Total time:     8 hours 40 minutes
Yield:               Serves 3-4

Ingredients:

1 cup dried Cowpeas
1 large Onion
1 large Tomato
1 tsp Garam Masala
0.5 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
1 tsp Cumin seeds
6-7 Curry leaves
1 tsp Ginger Garlic Paste
3 tsp Oil
Water as required
Salt to taste
Handful of Coriander leaves

Method:

1. Soak the cowpeas overnight or for 8-10 hours.
2. Drain the water and cook them in mildly salted water until done. If pressure cooking, then only cook for 1 whistle, cowpeas cook very quickly.
3. Do not throw out the water in which the cowpeas were cooked. Reserve the water for use later.
4. Heat oil in a pan and add cumin seeds.
5. Once, they splutter, add curry leaves and ginger garlic paste. Saute until fragrant.
6. Add finely chopped onion and saute until translucent.
7. Add finely chopped tomato and cook until soft.
8. Now add salt, turmeric powder, red chilli powder and garam masala and mix well.
9. Add the cooked cowpeas and 1 cup of the water it was cooked in. Cook on medium to high heat for 7-8 minutes.
10. If you want a thinner gravy, add more water.
11. Garnish with chopped coriander leaves while serving. Serve hot with Jolada Rotti or roti.

If you liked this, you may also like:

Soppina Palya

Yennegai

Jolada Rotti

Read more ...

North Karnataka Jolada Rotti Oota - Part 3 - Soppina Palya | Mixed Greens Curry | Muddi Palya [Video]

Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. North Karnataka style soppina palya or muddi palya is a curry made with a single variety or mixed green leafy vegetables like amaranthus, spinach, methi or dill (sabasige).

The third part of my "North Karnataka Jolada Rotti Oota" series is here. Today I am sharing the recipe for Soppina Palya or Muddi Palya. 

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared on Tuesday, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like Yennegai, Soppina Palya and Kaalu Palya.

Soppu refers to any green leafy vegetable like spinach, amaranthus (harive soppu/ dantina soppu) , methi (fenugreek) or dill leaves (sabasige). This curry  can be made with either mixed greens or just a single type of greens. It is one of the simplest curries on the plate. To make the curry, you need to cook the greens until they are completely done, even overcooked works fine. You can pressure cook them too. It has minimal spices, just turmeric powder and red chilli powder. You can add garam masala or any other spice mix you want to enhance the taste.

There are different variations of the muddi palya, this recipe uses gram flour (besan) or chickpea flour in it. You can also use cooked toor dal (pigeon pea lentils) instead. The quantities in the recipe below are just guidelines, adjust them to your taste. Add more besan or dal if you want to increase the quantity of the curry or if you just enjoy the taste. Besan will make a thicker curry than dal. Add water as per your requirements.

My mom always added peanuts to the curry, so I continue to do so. If you are allergic or if you don't like peanuts, you can skip them. You can replace them with fresh tuvar also.

This Soppina Palya tastes fabulous with wholewheat rotis or naans too. 

Video Recipe

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Soppina Palya | Mixed Greens Curry | Muddi Palya Recipe

North Karnataka style soppina palya or muddi palya is a curry made with a single variety or mixed green leafy vegetables like amaranthus, spinach, methi or dill (sabasige). It is traditionally served with Jolada Rotti or Jowar Roti.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     15 hours
Cook time:     30 minutes
Total time:     45 minutes
Yield:               Serves 3-4

Ingredients:

5 cups of mixed Green leafy vegetables (amaranthus, spinach, methi, dill)
1 large Onion
0.25 cup Peanuts
5-6 Tbsp Gram Flour(Besan) or 2 cups boiled Toor Dal
0.5 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
3 tsp Oil
Water as required
Salt to taste

Method:

1. Heat the oil in a large pan and add finely chopped onions.
2. Once the onions have turned translucent, add the peanuts and saute for 1-2 minutes.
3. Add the chopped green leafy vegetables and 0.5 cup of water. Cover and cook until the greens are completely done. You can either use just one variety of greens or a mixture of what is available.
4. Add salt, turmeric powder and red chilli powder. For added taste, you can add garam masala too.
5. If using besan, mix the besan in 1 cup of cool water until there are no lumps and add to the curry. Stir immediately and add 1 cup more water as the besan will immediately thicken. Add more water if you want a thinner curry.
6. If using dal, add the dal and mix.
7. Adjust seasoning and spices as per taste.
8. Simmer on low heat until the raw taste of the besan is gone or for 5-8 minutes.
9. Serve hot with jolada rotti or wholewheat rotis.

If you liked this, you may also like:

Jhunka

Yennegai

Jolada Rotti

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