Udupi is very famous for its temples. Udupi food is very popular in many parts of the world. The temples here serve one of the tastiest meals. I had never tried making any of the Udupi dishes until recently. When I found an Udupi special in a Kannada weekly, I was more than happy to try them. The first recipe I made from this article, beans koddel , was a huge hit. So without second thoughts, I tried this recipe which sounded too tempting. Bele – daal /lentil and saru – a watery dish used as gravy.
Ohh, that came out so tasty. I just could not stop eating it. Even when my rice finished, I loved to eat this alone. This must be one of the sarus served in those Udupi temples. I could distinctly remember the taste of it. It was one of those which I had tried to recreate from the taste. The taste had doubled on the second day.
Ingredients: 1/2 cup toor daal 1-2 tea spns sarina pudi 1-2 tea spns jaggery 1/4 tea spn tamarind extract or 2-3 pieces of tamarind A pinch asafoetida A pinch turmeric 2-3 green chilies (optional) 2-3 strands coriander leaves 2-3 curry leaves Oil 1/2 tea spn mustard seeds 1 red chili Salt
Method: Cook daal with turmeric. Take out the juice of tamarind (or dilute tamarind extract) in 1 cup water. Add jaggery, green chilies(if using) and cook till jaggery melts completely. Add daal, sarina pudi , salt, chopped coriander, curry leaves and cook for another 3-4 mins. Heat oil and add mustard seeds. When they start popping, add asafoetida, red chilies cut into 2-3 pieces. Add this seasoning to the daal and mix well. Serve hot with rice.
Serves : 2 Preparation time : 20mins
Preparing a good breakfast daily morning is becoming a difficult task for me these days. Whatever I do, I can’t get up before 6AM. I don’t like to eat out, so I prepare breakfast and lunch in the morning. I forget to do all the preparations for it on previous evening, so I start from scratch in the morning. Even though I work without stopping, I take one and half hours to finish both, get ready, eat breakfast and reach office. I try my best to reach office by 7.30. So I am on continuous lookout for easy recipes.
This recipe was sent to me by Aruna . She said this dish was born from the ragda patis recipe, which she had sent me few days ago. She also said they go well as a starter or a snack in the evening. I made them for breakfast and absolutely loved them. These have become a regular from then, as they get ready in a very little time and they have very good taste. Because of corn, they get the very distinct sweetish taste. This can be called as a healthy and very filling breakfast/snack.
Ingredients: 1 cup yellow corn kernels 1 cup boiled and chopped potatoes 2 bread slices 1/2 cup finely chopped onion 1 tea spn grated ginger 1 tea spn finely chopped green chilies 1/2 tea spn grated garlic 1 tea spn amchoor powder 1 tea spn lemon juice A pinch turmeric 1-2 cups fine sooji/rava or bread crumbs 1 tea spn cumin seeds 2-3 strands coriander leaves Oil Salt
I used chaat masala instead of amchoor powder.
Method: If frozen corn is used, microwave it for 5mins. If fresh corn is used, cook it slightly. Heat oil and add cumin seeds. When they start popping, add turmeric, ginger, garlic, green chilies and onion. Fry for sometime. Do not allow the onion to become soft. They should remain crunchy. Add potatoes, corn, bread soaked in water and then squeezed to remove water, amchoor powder/ chat masala , salt, chopped coriander leaves and mix well. When they have cooled down a little, make round balls of this mixture and slightly press to give the patties shape. Roll these into rava/sooji or bread crumbs. Apply ghee /oil to tava and shallow fry the patties from both sides(like vegetable cutlets . Serve hot with sweet/spicy chutney or ketchup.
Serves : 3-4 Preparation time : 15mins
