kundapur specialities

kadgi /young jackfruit palya:

kadgi/raw young jackfruit chopped-
salt
mustard seeds-3/4 tsp
curry leaves-2 big sprigs
jaggery- 1tbsp
oil-3-4tbsp

for masala:

• coriander seeds- 2tsp
• urad dal-1tsp
• channa dal-1/2tsp
• hing powder- 2pinch
• turmeric-1/4tsp
• byadgi chillies-5
• tamarind-quarter lemon size
• coconut chunks -1/4 coconut

firstly add enough water to chopped jackfruit also add salt and cook untill done(dont over cook or else itll get mushy) drain the water and cool on a plate

in a pan add a tsp of oil then add corriander seeds ,urad dal ,channa dal and whole byadgi chillies fry untill urad dal is golden,channa dal and coriander seeds change color and the spice gives good aroma ,take out to a plate and let it cool down

in a blender add turmeric powder ,hing,tamarind and the fried spices add very lilltle water and grind it to a coarse paste now add coconut and just pulse two to three times coconut should be very coarse 

in a thick bottom pan add oil once hot add curryleaves and mustard seeds once they cracle add the ground masala cook untill its thick like blob ,about 4-5 mins then add cooked jackfruit and jaggery and mix well cook for a minute or two and serve as dish with rice

tips: if we use grated coconut the masala will get fine coz it grinds quick
2. adjust tamarind and jaggery according to your taste
3.this is a popular dish in kundapur served in weddings and pooja (prasad food).it is a seasonal dish coz its available around jan to june


Suvarna gadde palya/elephant yam:

• suvarna gadde- 750 gms piece
• turmeric-1/4 tsp
• salt
• tamarind- 1 lemon size
• jaggery- 1- 1/2 tbsp

for masala:

• urad dal/blackgram split-1tsp
• channa dal-1tsp
• corriander seeds-2tsp
• mustard seeds- 1/4tsp
• hing-2 pinch
• badgi/kashmiri whole chillies-5-6
• coconut-1/2 of one small to medium coconut-grated or chunks

for tadka:

• curry leaves-2-3 sprigs
• hing/asafoteida- 1pinch
• mustard seeds-1/2tsp
• cumin seeds-1/4tsp
• oil-4 -5 tbsp

soak tamarind for some time then squeeze to get a thick paste (pulp)

peel the skin of the yam well (its a root veggie and will have lot of mud  stuck to it) while chopping this yam make sure you dont  touch water or else your skin will itch . once peeled make thick slices and then long strips and then chop into small cubes. put them in a bowl of water then strain it using a strainer or a collander.

now take enough water in a bowl add the strained yam add salt and turmeric powder  and cook untill the yam is cooked(do not cook untill soft let it be a little firm)

then in a pan dry roast all the spices except hing and coconut on a medium flame untill aromatic and slightly changed colour,?(let mustard splutter) cool it and then grind to coarse powder now add hing and coconut and pulse untill mixed 

take  another thick bottom kadahi add oil then add cumin,mustard seeds also the curry leaves ,and hing  when the seeds splutter add the cooked elephant yam  along with the ground masala mix well now add jaggery and tamarind paste mix well check for salt ,add if necessary  ,sprinkle very little water so that the masala sticks to the yam, leave for two mins then serve as a side dish

tip: if you are using grated coconut just mix with the dry masala by hand and then add  it to the cooked yam.you can also pulse once if your doing by blender
2. this is also another popular side dish made in every household as part of every day cooking,and a main recipe prepared during navratri and hosth(celebrated on the eve of new harvest in between first and 10th day of navrathri ,)




Mom's recipe: buns(banana) /mangalore buns

•  banana-1 1/2 small
• ghee/clarified butter-2tsp
• salt pinch
• sugar-4tsp
• yogurt-3tsp
• maida/all purposeflour-required to make a soft dough

in a bowl take banana,yogurt,ghee,salt and sugar together squish them to paste by hand then slowly add flour little by little until you have a soft dough(not sticky)   ferment the dough for minimum 8 hours  .then make lemon size balls  and roll it to slightly   thick roundels may be to the size of your palm/small pancake size ,deep fry on medium heat in the oil until golden brown

tips:1. in this recipe the main flavor is of banana,
2.if you don't have small bananas you can use big ones but just use 1/2 or 3/4  depending on size
3.you can find small bananas in the oriental store or a Vietnamese store 
if the dough is remaining then keep it in a airtight container and refrigerate it for the next day ,thaw it to room temperature before using.  
4. this is a common recipe in kundapur and usually served in resturants for breakfast and teatime.teatime snack recipe at home

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