MASALA IDLI: SPICY SOUTH INDIAN RICE CAKES

SOUTH INDIAN STYLE

Preparation Time: 15-20 Minutes (If you already have ready Idlis)
You Need: (To Serve 4 People)
Ingredients	Quantity	A Quick Comment
Idli (South Indian Rice Cakes)	20 medium sized	Cut Idlis into small pieces. (I have Cut each Idli into 4 pieces)
Finely Chopped Onions	2 medium sized
Finely Chopped Tomatoes	2 medium sized
Ginger Paste/Finely Grated Ginger (Optional)	1 tbsp
Finely Chopped Green Chilies	2-3
Lime Juice	1 ½ tbsp
Salt	To taste
Spice Powders:
Turmeric Powder	1 tsp	In Hindi - Haldi (हल्दी ) In Kannada - Arisina (ಅರಿಸಿನ)
Red Chili Powder (Optional)	½ tsp	In Hindi - Mirch Powder (मिर्च  पाउडर) In Kannada - Menasina Pudi (ಮೆಣಸಿನ ಪುಡಿ) As you will be using Green Chilies, use Red chili powder only if you like your Masala Idli more hot and spicy.
Cumin Powder (Optional)	1 tsp	In Hindi - Jeera Powder (जीरा  पाउडर) In Kannada - Jeerige Pudi (ಜೀರಿಗೆ ಪುಡಿ)
Chutney Powder	5 tbsp
For Seasoning:
Oil	1 tbsp
Mustard Seeds	1 ½ tsp	In Hindi - Rai (राइ) In Kannada - Sasive (ಸಾಸಿವೆ)
Cumin Seeds	1 ½ tsp	In Hindi - Jeera (जीरा ) In Kannada - Jeerige(ಜೀರಿಗೆ)
Peanuts/Groundnuts	A Fistful	In Hindi - Moongphali (मूंगफली) In Kannada - Kadale Beeja (ಕಡಲೆ ಬೀಜ)
Split Black Gram	1 tbsp	In Hindi - Urad Dal (उड़द दाल) In Kannada - Udiina Bele (ಉದ್ದಿನ ಬೇಳೆ)
Split Bengal Gram	1 ½ tbsp	In Hindi - Chana Dal (चना दाल) In Kannada - Kadale Bele (ಕಡಲೇ ಬೇಳೆ)
Red Chilies (Optional)	2-3	In Hindi - Lal Mirch (लाल मिर्च) In Kannada - Kempu Menasu (ಕೆಂಪು ಮೆಣಸು)
Curry Leaves	1 stick	In Hindi - Kadi Patta (कड़ी पत्ता) In Kannada - Kari Bevu (ಕರಿ ಬೇವು)
Asafoetida	½ tsp	In Hindi - Hing (हींग) In Kannada - Ingu (ಇಂಗು)
To Garnish:
Chopped Cilantro/Coriander Leaves	½ cup	In Hindi - Dhaniya (धनिया) In Kannada - Kottambari Soppu (ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು)

Method:

• Heat oil in a pan. Add Mustard seeds, Cumin Seeds, Peanuts, Split black gram, Split gram one by one. Saute for few seconds till peanuts and grams turn slight golden brown.
• Add Red chilies, Curry leaves and Asafoetida one by one. Saute for 2-3 seconds.

• Add finely chopped Onions, finely chopped green chilies, finely grated ginger and little salt. Mix well. Saute for a minute till the Onions turn tender.
• Add finely chopped Tomatoes, Turmeric powder, Red chili powder and Cumin powder. Mix well and saute for 2-3 minutes till Tomatoes turn soft.

• Lower the flame. Add Idli pieces, Chutney powder and salt. Mix well and heat for 2 minutes on a low flame.
• Switch off the gas/stove. Add Lime Juice and give a gentle mix. Garnish with chopped Cilantro. Serve hot with Sweet chutney/Ketchup.

MANDAKKI OGGARANE: SPICY PUFFED RICE

KURMURA POHA

KARNATAKA STYLE

You Need: (To serve 4 people)

• Puffed Rice (Kurmura/Kadale Puri) - (8 cups)
• Lengthwise Chopped Onions - (1 medium sized)
• Green Chillies (Hara mirch/Hasi Menasinakai) - (2-3)

• Turmeric Powder (Haldi/Arisina) - 1 tsp

• Lemon juice (½ Lemon/1 tbsp)
• Salt (To taste)
• Water

     For Seasoning (Tadka/Oggarane):

• Oil (for seasoning) - (1 tbsp)
• Mustard seeds (Rai/Sarso/Sasive) - (½ tsp)
• Peanuts (Moongphali/Kadale Beeja)- (2 tbsp)
• Split Black Gram (Urad Dal/Uddina Bele) - (1 tsp)
• Split Bengal Gram (Chana Dal/Kadale Bele) - (1 tsp)
• Curry leaves (Kadi Patta/Kari Bevu) - (1-2 sticks)
• Asafoetida (Hing/Hingu) - (2-3 Pinch)

      To Garnish

• Grated Coconut (Nariyal/Turida tenginakai) - (½ cup)
• Chopped Cilantro (Coriander Leaves/Dhaniya/Kottambari Soppu) - (½ cup)

Method:

• Wash puffed rice in running water and leave for 5 minutes. The puffed rice will turn soft and spongy. (You can use vegetable strainer to wash. Wash till all the rice grains get wet. Don't wash for too long as it will turn the rice to paste.)

• Heat oil in a pan. Add mustard seeds, peanuts, split black gram (urad dal), split bengal gram (chana dal) one by one and saute till peanuts and grams turn a slight golden brown.

• Add curry leaves, asafoetida, chopped green chillies, chopped onions, turmeric powder and salt one by one. Saute till onions get tender.

• Add wet puffed rice and mix well. Saute for 2 minutes and switch off the gas/stove.

• Add lemon juice, grated coconut and chopped cilantro and mix well.

Serve Hot :)

BROWN CHICK PEA SALAD

KALA CHANA SUNDAL

KADALE KALU USLI

You Need: (To serve 4 people)

• Brown Chick Pea (Kala Chana/Kadale Kalu) - (2 cups)
• Chopped Green Chillies (Hara Mirch/Hasi Menasinakai) - (2-3)

• Lemon juice (Nimbu ka ras/Nimbe hannina rasa) - (½ Lemon)
• Salt (To taste)
• Water - 2 cup

     For Seasoning (Tadka/Oggarane):

• Coconut oil (Nariyal Tel/Tengina Yenne) - (1 ½ tbsp) 

          (you can use any other oil instead of coconut oil)

• Mustard seeds (Rai/Sarso/Sasive) - 1 tsp
• Split Black Gram (Urad Dal/Uddina Bele) - 1 tsp
• Dry Red Chillies (Lal Mirch/Ona Kempu Menasu) - (1-2) (Optional)
• Curry leaves (Kadi Patta/Kari Bevu) - (1-2 sticks)
• Asafoetida (Hing/Hingu) - (2-3 pinch)

     To Garnish (Alankarisalu):

• Grated coconut (Nariyal/Turida tenginakai) - (½ Cup)

Method:

• Soak black Chick Pea in water overnight or for 5-6 hours. Drain and keep aside.
• Add 2 cups of water to this Chick Pea and pressure cook for 4-5 whistles. Drain & keep aside.

• Heat Coconut oil in a pan. Add Mustard seeds, Split Black Gram (Urad Dal). Saute till grams turn light golden brown in color.
• Add Red Chillies, Curry leaves, Asafoetida and Green Chillies one by one. Toss for 3-4 seconds.

• Add cooked Chick Pea & salt. Saute on a medium flame for 4-5 minutes.

• Switch off the stove/gas. Add lemon juice and grated Coconut. Mix well.

Serve Hot :)

SABUDANA KHICHDI: SPICY TAPIOCA

SABBAKKI UPPITTU

You Need:

• Tapioca (Sago Pearls/Sabudana/Sabbakki) – 2 cups
• Peanuts (Groundnuts/Moongphali/Kadale Beeja) – 2 tbsp (To Powder) 1 ½ tbsp (To Toss)
• Grated Coconut (Nariyal/Turida Tenginakai) – ½ cup
• Cubed Potato – 1 cup (Peel the skin and chop into thin cubes)
• Chopped Green Chillies (Hara Mirch/Hasi Menasu) – (3-4)
• Chopped Cilantro (Coriander Leaves/Hara Dhaniya/Kottamabari Soppu) – ½ cup
• Lime Juice (Nimbu Ka Ras/Nimbe hannina Rasa) – (2-3) tbsp.
• Sugar – (2-3) tbsp
• Salt
• Oil (To Fry)

Method:    

• Soak Tapioca overnight or for minimum 5 hours in water. Don’t soak tapioca with excess of water as it will make tapioca sticky.
• Roast Peanuts in a pan for about 4-5 minutes and keep it aside for about 5-10 minutes so that it can cool down. Grind coarsely the roasted Peanuts into powder.
• To the soaked Tapioca add peanut powder, salt, sugar, lime juice and mix well.
• Heat oil in a pan. Add cumin seeds, peanuts (Optional) and saute for a minute till peanuts turn light brown.
• Add half boiled cubed potatoes, chopped green chilies and a little salt. Saute till Potatoes are cooked and get tender.
• Add Tapioca mixture. Mix well and cover with a lid for 1-2 minutes.
• Switch off the gas/stove and garnish with grated coconut and chopped cilantro. Serve hot.