Kannadiga recipe

Avrekalu masala idli

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                                                   Ready to serve Masala avrekalu idli

Time taken – 20 minutes(other than soaking,grinding & fermenting)

Makes – 20

Avrekalu/Surthi beans/Hyacinth beans’s season is now at the peak and will come to an end in a couple of weeks.  I have just pealed and stored it in my refrigerator  to prepare a few dishes for a change.  I have already put up Avrekalu kurma, chithranna, mixture, Hithkubele, roti and today i would  like to put up  Avrekalu masala idli .  It really tasted yum with chutney.  One can even relish with sambar too!!!Here is my version of the dish.

What you need to have:

1. Blackgram dal – 1/2 cup(urad dal/uddina bele)

2. Rice rava – 1 cup

3. Salt – as per taste

Ingredients of garnishing:

1. Double pealed & cooked avrekalu – 1/2 cup

2. Chopped coconut pieces – 2 tablespoons

3. Chopped cilantro – 2 tablespoons

4. Grated ginger – 1 teaspoon

5. Chopped green chili – 1/2 teaspoon  KONICA MINOLTA DIGITAL CAMERA                                                                Ingredients of garnishing

What you do with what you have:

1. Soak blackgram dal in water for about 4 hours.  Drain water and grind in the mixer/grinder adding water in steps to a fine but thick consistency.

2. Add rice sujee and salt, mix well and  allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA

                                         Grind dal batter to which sujee & salt being added  

3. Double peal  avrekalu and cook it  in the cooker with a pinch of salt and allow it to cool down.  Chop cilantro, ginger, green chili and also chop a few pieces of fresh coconut and keep it aside as shown in the above image.  Mix all these ingredients to the fermented idli batter.


                      All ingredients of garnishing being added to the fermented idli batter

4. Place a wide idli steamer with 2-3 cups of water and allow it to boil.  Greece the idli mould and pour the batter in each mould and place the idli stand in the steamer.  Steam idlis for about 10-12 minutes till done.  When a knife is inserted it comes out clean.KONICA MINOLTA DIGITAL CAMERA

                                                             Avrekalu idli being steamedKONICA MINOLTA DIGITAL CAMERA

                                                         Steamed/cooked Avrekalu idli

5. Enjoy with any wet chutney/sambar/chutney powder of your choice.  Yummmmmmmmm!!!KONICA MINOLTA DIGITAL CAMERA

                                                        Avrekalu idli with super chutney

Makes -20

Time taken – 20 minutes(other than soaking & grinding, fermenting)

Note: 1. Use quality blackgram dal for soft idlis.

2. Grind the idli batter thick for best results.

3. I always make idli rava at home with sona masuree rice.

4. Double pealing you can refer to the “Hithakubele” recipe on this blog.

Gulla huli (Egg plant sambar)

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How long it takes: 1 hour

Number of servings: 3-4

Eggplant in English/Gulla in Konkani/Badanekayio in kannada. This gulla is a special variety available here, a bit sweet unlike the other varieties available elsewhere. I have already put up Yennagai and also gulla sagle. Today I would like to put up Gulla huli, Kannadiga dish.  It turns out so yummy that , one who hates this veggie would empty the dish for everybody’s surprise!!!!! It is a typical festival/ceremony food when available, say about 4-5 months in a year. Here is my version of the dish.

What you need to have:

1. Chopped Gulla – 4-6 cups (to be cooked with salt, tamarind & jaggery)

2. Toor dal – 1/3 cup KONICA MINOLTA DIGITAL CAMERA                                               Chopped gulla(Eggplant) KONICA MINOLTA DIGITAL CAMERA

Toor dal & ingredients of seasoning

What you do with what you have:

1. Wash and chop the veggie into bite size big pieces so that when cooked one gets to relish the same.

2. Cook dal as usual in the cooker till done. Place a wide based bowl and cook chopped gulla in it adding 2 cups of water, salt, tamarind and jaggery till done KONICA MINOLTA DIGITAL CAMERA                                             Chopped gulla being cooked KONICA MINOLTA DIGITAL CAMERA                                                     Cooked gulla

Ingredients of wet masala:

1. Bengalgram dal – 1/2 teaspoon

2. Blackgram dal – 1 teaspoon

3. Coriander seeds – 3-4 teaspoons

4. Cumin seeds – 1/2 teaspoon

5. Fenugreek seeds – 5-6 seeds

6. Asafoetida – 1/2 teaspoon

7. Curry leaves – 5-6 leaves

8. Turmeric powder – 1/4 teaspoon

9. Fresh grated coconut – 2 tablespoons

10. Byadgi chili – 5-6

3. Place a spatula with 2-3 teaspoons of cooking oil in it on low flame. On heating add Bengalgram dal, blackgram dal and fry till light brown. Add coriander seeds, cumin seeds, asafoetida, curry leaves in a row. Stir well and then add red chilli. Once fried add grated coconut and fry for a few seconds. On cooling grind it in the mixer adding  tamarind from the cooked veggie and water in steps to a medium coarse consistency. KONICA MINOLTA DIGITAL CAMERA                                      Ingredients of wet masala KONICA MINOLTA DIGITAL CAMERA                                     Wet masala ingredients being fried                                                                KONICA MINOLTA DIGITAL CAMERA                                                 Grind wet masala

4. Add cooked dal to cooked eggplant from step 3 to it.                                                          KONICA MINOLTA DIGITAL CAMERA                                      Cooked dal being added to the veggie

5. Stir dal and veggie well and add in the wet masala from step-3 to it and bring it to the required consistency checking for salt etc..,                                                               KONICA MINOLTA DIGITAL CAMERA                                 Wet masala being added to dal-veggie mix                                   

6. Place a spatula with 1 teaspoon of cooking oil in it. On heating add mustard seeds to it. When it splutters add curry leaves and season it to the dish. Yummy gulla huli is ready. Enjoy with white rice. 

KONICA MINOLTA DIGITAL CAMERA Seasoning in progress                                                                  KONICA MINOLTA DIGITAL CAMERA Ready to serve Gulla huli

Good to remember:

1. Chop the veggie into big bite size pieces to relish.

2. This dish is not that spicy but a little tangy and sweetish.

3. Veggies like the Mangalore cucumber, and also Okra can be used for this dish.


Dal Dumplings (Nuchinunde)

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Number: Around 50

Time taken: 45 minutes in all other than soaking

Nuchinunde is a kannadiga delicacy from Bangalore and Mysore. This is an excellent Breakfast and also lunch box dish. These dumplings are prepared with dals in combination with some greens which is in a way one way to consume some veggies for breakfast. Here is my version of Nuchinunde:

What you need to have:

1. Pigeon dal/Toor  1 cup

2. Bengalgram dam (chana dal – 2 tablespoons

3. Green chili – 4-5

4. Ginger – 1′ piece

5. Fresh grated coconut – 2 Tablespoons

6. Asafoetida powder (hing) – 1 Teaspoon

7. Curry leaves – 2 sprigs

8. Salt – to taste                                                     KONICA MINOLTA DIGITAL CAMERA

Ingredients of Dal dumplings

What you do with what you have:

1. Soak both toor dal and Bengalgram dal in water together for about 4 hours and drain it out in a collander and keep aside.

2. Grind it along with ginger, green chili, coconut, cumin and required quantity of salt to a medium coarse consistency. Add 2 tablespoons of cilantro to the grind dal and keep it aside.

Ingredients of garnishing:

1. Chopped onions – 1/2 cup

2. Chopped methi leaves – 1/2 cup

3. Chopped cilantro & curry leaves – 1/3 cup

KONICA MINOLTA DIGITAL CAMERA                                        Ingredients of garnishing

3. Divide the dough into 3 equal parts and add chopped onions to a part of it, and chopped methi leaves to another part of it and add chopped onions to the part of it and shape it into either round or oval shaped balls.The outer most round of dumplings being cilantro & curry leaves, the middle being onion mix and the inner most is the methi leaves mixed dumplings.

KONICA MINOLTA DIGITAL CAMERA                                     Oval shaped dumplings to be steamed

4. Steam these dumplings in the idli steamer or the cooker as you steam idli with out placing the weight of the cooker. Close the lid and steam it for about 25 minutes or till done.


Dal dumplings being steamed

5. Enjoy with either Majjige huli or with coconut chutney of your choice. We relished with Onion chutney.


Ready to serve dal dumplings with chutney

Good to remember:

1. Soaking dals in water till it is smooth is very important.

2. Grinding dal without water will make the dumplings perfect.

3. Add any greens of your choice – Mint and Dill are some alternatives.