Kundapur specialities

kadgi /young jackfruit palya:

ingredients:

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

procedure:

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:1. if we use grated coconut the masala will get fine coz it grinds quick
2. adjust tamarind and jaggery according to your taste

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Suvarna gadde palya/elephant foot yam:

ingredients:

• 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.

procedure:

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

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Uraga/brahmi soppin chutney:

ingredients:

• brahmi/uraga- 1 small bunch
• tamarind- 1/2 lime size or more
• ghee- 1/2  tsp
• coconut grated or slice/chunks- around 3tbsp/2tbsp if chunks
• ginger- 1/2 inch piece
• green chilli- 2-3
• salt

procedure:

chop 1/4 length of the bottom portion of the stem and discard then wash

heatup a pan add ghee when it melts add brahmi leaves fry for half a minute then add coconut ,chillies ,ginger,fry for one to 2 minutes

then add the fried ingredients in the blender add little water and salt then  grind it to a thick chutney

tips: 1. this leaf is said to increase you memory power,good when given to kids when they are small- a leaf everyday morning .its a medicinal herb

2. it is also called brahmi,ondelaga in kannada,urga in kundapur kannada,timare in tulu

3. you can find this in Vietnamese stores in usa-named rau-ma

4.this chutney looks dark green in colour when ground then turns a little light after sometime, thats normal

5. adjust tamarind coz brahmi has its own strong flavor,its a dish with strong sour ,salty and spicy flavours

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Taro root /kesuvina gadde  fry:

ingredients:

• colocasia/elephant year taro/purple stem- kesuvina gadde
• turmeric powder- 1/2 tsp
• salt
• water to boil
• kundapur chicken masala powder or mixture of roasted redchilli powder and roasted cumin and corriander powder-1tbsp: 3/4 tbsp: 3/4 th tbsp

procedure:

peel the root (peel off the pink - purple layer completely)

then slice them evenly(dont slice too thin coz it might break when its cooked)

DO NOT touch water in this process coz it will coz serious itch on your hands like this variety of roots behave

then put all the slices to a bowl add enough water and with a help of a spatula rinse and take out water do this one more time to take out the white colour oozing out of 

then add water enough to immerse the slices and add turmeric powder and salt(for the slices to take in enough salt-more coz the water will be discarded once cooked,)then cook for about 10 -15 mins or untill done.

check in between by pricking with a tooth pick or cut a small piece to taste .dont over cook or the slices might break(once cooked the texture will be like cooked potato)

once cooked strain the water and keep the slices aside 

heatup a pan add 2 tsp of oil place the slices and fry on onside then  sprinkle the spice powder then flip ,sprinkle the spice powder on the other side and fry untill crisp on both sides

tip: there is a substance in taro which causes itch when you are handling it  or when consuming it when not cooked properly.adding turmeric will take that off

2.do not add too much oil for frying coz the spices will not stick to the slices ,you can also sprinkle some more when you are about to remove it from the pan


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Arisina yele kadubu: turmeric leaf kadbu

This is a authentic traditional recipe from kundapur .this is a very tasty and healthy dish with turmeric leaves having medicinal properties .

ingredients:

• sona massori rice- 2 cups
• coconut grated -3/4 cup
• one fist full of beaten rice(thin)/avalakki
• turmeric leaves- 10-15
• salt

procedure:

soak the rice for atleast 4-5 hours then wash and grind along with coconut and avalakki(soak avalakki in little water and then squeeze the water once your grinding) -add very less water  ,into a thick paste (the batter should be thick coz when you spread it on to the turmeric leaf it should not run or slide out)coz we need a very thick batter.

then add salt and  keep aside for one and half hour ,incase the batter is not upto the consistency then make adjustments with rice flour if necessary then refrigerate .if you are doin this for breakfast ,then grind it at night keep outside for 1 and half hour  and refrigerate it untill morning,then allow it to come to room temperature before you steam

clean the turmeric leaves wipe the water with a cloth 

then spread the batter ,not too thick or not to thin.

 then fold the leaf half way

 lay these folded leaves one by one on the steamer or a cooker (like how i used) and cook for 15 to 18 mins on medium to slightly high flame.(for cooker steaming in a 5 litre pan cooker keep a small plate reverse to create a little height  or a small resting ring, then place a steam plate and place the leaves ,place gasquet and close lid do not put the weight let the steam escape through the weight hole)

 peel off the leaf and serve hot with red chutney 

tip: 1.it tastes good when eaten hot if its cooled for long then it hardens slightly

2. if you are grinding the batter traditionally in a stone grinder or in a grinder then you can get the desired consistency easily.but its a little hard in a blender or mixer so in that case you can use rice flour
3. chop off the ends of the leaf to trim it
4.when you rub the batter between your fingers a little granule here and there is fine
5.in case the leaves are small and you cant fold it then you can lay another small leaf to cover

Red chutney for the kadubu:

ingredients:

• grated coconut - 1 cup
• slightly roasted kashmiri redchilli/byadgi chilli- 2-3
• roasted coriander seeds- 1/2 tsp
• roasted cumin seeds- 1/4tsp
• mustard seeds- 1/4 tsp
• black gram split/urad dal- 1/4 tsp
• salt
• oil- 1tsp

procedure:

in a small pan add oil then add mustard and urad dal,when the mustard splutter and urad dal turn slightly brown then take of the heat and cool 

in a blender add coconut,roasted chillies,coriander ,cumin seeds,salt and the fried urad dal and mustard seeds add little water and grind  to slightly coarse chutney

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Arishina yele sweet kadubu:

ingredients:

• sona massori rice-2 cups
• grated coconut-3/4-cup
• 1 fistfull of beaten rice(thin avalakki)
• turmeric leaves- 10-15
• salt
• coconut grated- 1 cup
• jaggery - 1/4 cup or more,you can add as required to get a sweet filling

procedure :

soak rice for 4-5 hours,soak avalakki for 5-10 mins squeeze out excess water .next grind rice ,coconut and avalakki to a thick batter(not totally fine like neer dosa )when u rub the batter between your fingers a little granule here and there is fine.keep aside for 1 1/2 hour then refrigerate it until next morning then thaw before you steam

batter should be very thick so as when you spread the batter on the leaf it should'nt run down 

then when your ready to cook ,clean the leaves and wipe out ant water then add salt to the batter and mix then spread the batter evenly on the leaf spread the jaggery and coconut mixture in the middle 

then fold the leaf then arrange the prepared leaves on the steamer and steam for  15-18 mins  and serve hot with ghee,

tips:1. traditionally this is ground in the stone grinder so its easy to get the desired consistency of the batter,even in grinders its easy but in blenders and mixers its hard to grind that thick so in case your batter is not too thick you can add just enough rice flour to get it right ,mix it once you grind the batter 

2. if you are using 2 leaves then once you spread the jaggery mixture apply a thin layer of the batter on top and then place the second leaf on top

3. refer the previous recipe too. this is sweet and that is plain version

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Mayinkai bajji/mango chutney:

ingredients

raw mango- 1 small
coconut grated- 5-6 tbsp
ginger- 3/4 inch
green chilli-4
roasted coriander seeds- 3/4 tsp
salt

procedure :

grind all ingredients in a blender to slightly coarse chutney , add very little water ,tastes awesome with hot rice or curd rice

this is a spicy and tangy chutney

tip: depending on the sourness of the mango you can adjust the proportion of coconut and mango . i used the mango with peel, some mangoes have slightly bitter peel

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muddu huli/pineapple masala: my version

ingredients:

pineapple - 1 small or half of 1

tamarind- 1 lemon size

jaggery- 2tsp or more

salt

for the masala:

byadgi chillies-6

urad dal/black gram-1 tbsp

channa dal/chick pea dal- 1tbsp

coriander seeds- 2tsp

cumin seeds- 1/2 tsp

fenugreek /methi seeds- 1/4 tsp

mustard seeds- 1/2 tsp

oil-1/2 tsp

coconut grated- 5tsp

for tadka/tempering:

oil- 2tsp

curry leaves - 2 sprigs

mustard seeds- 1/2 tsp

black gram split-3/4 tsp

procedure:

chop the pine apple and also soak the tamarind 

heat up a pan then add the oil add channa dal ,urad dal,red chilies,coriander seeds,cumin seeds and finally mustard seeds roast then untill the dals slightly change colour and the mustard seeds crackle.

dry roast the grated coconut seperately for 2 -3 minutes keep aside(do not brown them)

in a thick bottom kadahi add 2 cups of water and add the chopped pineapple ,squeeze the tamarind  and just add the pulp also add salt and cook them until 1/2 cooked 

grind the roasted spices first to crumbly then add the coconut and grind to coarse mixture.you can dry grind or you can grind it with water to coarse paste 

then add it to the pineapple add jagery along with it and cook for at least 10-12 minutes or until the raw smell of the masala is gone .now check the taste and adjust the salt and jagery accordingly

for tadka add oil ,curry leaves,urad dal and mustard seeds when the mustard crackle and the urad dal turns to golden add it to the dish

this is a sweet sour and spicy dish ,kind of a compulsory dish on the menu on all special occasions in kundapur

tips: pine apples sometimes can be sour sweet or pale so its hard to mention the exact proportion of jagery and tamarind so adjust both accordingly(i have tried to give you the close measurements).

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Mavin hannin bajji:

this is a summer treat ,a cool dish with a unique taste of sweet mangoes ,spicy chutney with a hint of roasted mustard.

 ingredients:

ripe mangoes - 1 to 2

grated coconut- 1 cup

coriander seeds roasted- 1tsp

mustard seeds- 1tsp

green chilies -3-4

salt

water for grinding

procedure:

heat up a pan then add mustard after few seconds it starts to splutter , take off heat transfer to a plate

cut and peel the mangoes and chop then to bite size pieces, transfer them to a bowl

grind coconut, green chilli, salt , roasted coriander and mustard seeds along with enough water to make chutney.

now add the ground chutney to the chopped mangoes mix .if the chutney is too thick add little water ,check for salt , add is necessary. goes well with hot rice , and curd rice

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Kaat mavin hannin bajji- red

a seasonal dish ,with sweet sour mangoes 

ingredients:

small sweet and sour mangoes-8
coconut grated- 1 cup
byadgi red chilies roasted- 5-6
roasted coriander seeds- 1 tbsp.
roasted mustard- 1tsp
cumin- 1/4 tsp
pinch of turmeric
salt
tamarind -little- if mangoes are sweet

for tadka/tempering

mustard seeds- 3/4 tsp
curry leaves-1 sprig
oil- 2tsp

procedure:

grind red chilies, coconut ,coriander ,cumin , turmeric  and salt together along with water to a thick chutney.

peel the small mangoes and slightly squeeze them , and put them in a bowl then add the ground chutney and mix. add water if necessary and to your desired consistency.

in a tadka pan heat up oil then add curry leaves and mustard ,when they splutter add it to the dish and mix serve with hot rice .also tastes yum with curd rice

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badnikayi bajji/eggplant/brinjal chutney

This chutney is prepared using a special eggplant which is widely used in Kundapur for curry chutney and fries. this variety of eggplant is popularly known as gulla/ matti gulla. this dish tastes best when its made with this variety of eggplant ,because it has seeds in it unlike other varieties of eggplants . and the chutney tastes good if ground in a traditional stone ,or a grinder than a mixer

ingredients:

gulla/eggplant-1 big
1/2 of 1 coconut grated 
green chili-4-5
roasted coriander seeds - 1 tsp
tamarind - 1/2 to 3/4 lemon size
ginger- 1- 1 1/2  inch 
salt

procedure:

on a stove top fire cook the egg plant directly ,while turning sides every 3-4 minutes ,the skin turns black (there will be green skin showing in between -that is fine) once the eggplant is done take it out on to a bowl and let it cool a bit . slowly peel the burnt skin and open it up .keep aside 

grind coconut,chili.ginger,tamarind,roasted coriander seeds,and salt 

with very little water to a thick chutney.then add the eggplant and just grind until mixed ,little strands and pieces of eggplant must be seen when serving.


tips:1. adjust the tamarind ginger and salt .chutney should be a strong on spice ,tang ginger and salt so that when you add the eggplant the taste doesn't go bland.
2. if you are using a mixer then just pulse two to 3 times when you add egg plant.

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kayi unde:

Another awesome kundapur special .oftenly had with chutney for breakfast ,with kundapur chicken chicken curry for lunch and dinner.

coming soon!!