UDUPI SAARINA PUDI

 UDUPI SAARINA PUDI 

(UDUPI RASAM POWDER)

A few days back I had posted  the recipe for Udupi Saaru, a delicious accompaniment for hot steamed rice, especially when served with freshly made ghee. In this mention was made of the Udupi Rasam Powder used to make this dish. In Kannada, Rasam Powder is called Saarina Pudi as Saaru is what Rasam is commonly called in Karnataka. 

Of course, these days Saarina Pudi is available off the shelf in stores. To save time or for sheer convenience people do buy this from the stores. However, there is nothing to beat the fragrance of the Saarina Pudi when it is made at home with freshly roasted ingredients! That has a charm of its own!! 

Today, I am sharing how to make this Saarina Pudi.  I have adapted this from Udupi Rasam Powder from the YouTube video in Kannada by Swayampaaka. 

The quality of the Saarina Pudi will depend largely on how well the ingredients are roasted. Each of the ingredients has to be roasted separately with just the required amount of coconut oil. They should be roasted on medium/low heat so that they are roasted evenly and do not get burnt. 

Once made, it can be stored in airtight containers and can be used whenever you make saaru. In my experience, the Saarina Pudi is good to be used for a couple of months. Make sure you use a clean and dry spoon for longer shelf life. 

Note: Cup size is 250 ml. 

Ingredients:-

• Coriander Seeds,(Dhania),  3/4 cup
• Cumin Seeds, (Jeera) 1/4 cup
• Curry Leaves, 25
• Fenugreek Seeds, (Methi), 1 tbsp
• Byadgi Red Chillies, 45
• Coconut Oil, 1 and 1/2 tbsp

Method:-

In a thick bottomed kadhai, heat 1/2 tbsp of coconut oil and roast the coriander seeds on medium/low heat till they turn slightly golden. Keep aside

In the same kadhai add 1 tsp of coconut oil and roast the cumin seeds and the curry leaves till the curry leaves become crisp. Keep aside.

Next, add 1/4 tsp of coconut oil and roast the methi seeds till they turn golden. Keep aside. 

Lastly, add 1/2 tbsp of coconut oil and roast the Byadgi Red Chillies stirring continuously until they become crisp. Keep aside.

Allow the above roasted ingredients to cool to room temperature.

Transfer to a mixer jar and grind to a fine powder

Allow the Saarina Pudi to cool completely before transferring it to an airtight container for use as required

UDUPI SAARU

 UDUPI SAARU 

All over India, if not in many parts of the world, people talk about the Udupi cuisine, a town in my Home State of Karnataka. In most cities, especially in South India we find the ubiquitous vegetarian "Udupi Restaurant "

Elsewhere in this blog, you will find recipes for dishes from this area such as:-

• Pineapple Menaskai
• Matti Gulla Podi
• Ashgourd Coconut Curry
• Hayagreeva Maddi

Today's recipe is for an aromatic and delicious saaru from Udupi. For those who may not be familiar with the term, a "saaru" in Kannada is a rasam-like accompaniment  for hot steamed rice made with thuar dal, tomatoes, and Udupi Rasam Powder/Udupi Saarina Pudi. 

I shall share the recipe for Udupi Rasam Powder/Udupi Saarina Pudi in my next post

This recipe has been adapted from Udupi Rasam or Udupi Style Saaru from the Kannada YouTube video from Swayam Paaka.

Tips:-

1. Use sour variety of tomatoes for this dish

2. Use ghee for seasoning for best results

We loved this with hot steamed rice, Beans Palya and happala (rice pappad) and I am sure you will love it too! You can even drink this- and it tastes super!! 

Ingredients:

• Thuar Dal, 1/4 cup
• Turmeric Powder, 1/4 tsp
• Oil, 1/2 tsp
• Medium-sized Tomatoes, 2
• Tamarind, size of a small lemon
• Jaggery, grated, 1 tbsp
• Curry Leaves, 1 sprig 
• Udupi Rasam Powder, 1 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 2 tbsp
• Water, 3-4 cups or as required

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Cumin Seeds,1/2 tsp
• Asafoetida ( Hing), 1/8 tsp 
• Ghee, 2 tsp

Method:-

Wash the Thuar Dal and pressure cook in 1 cup of water along with tomatoes, turmeric powder, and 1/2 tsp of oil 

Allow this to cook for 3 whistles or until the thuar dal gets fully cooked

Once the cooker cools, remove the cooked dal, mash the dal and keep aside

In a mixer jar, make a puree of the cooked tomatoes. Keep aside

Soak the tamarind in 1 cup of lukewarm water for about 10-15 minutes and extract the juice

Heat the tamarind juice, salt, and jaggery in a vessel, adding 1 cup of water and bring to a boil 

To this add the cooked and mashed thuar dal and the tomato puree, mix well and bring to a boil

Add the torn curry leaves and 1 tbsp of Udupi Rasam Powder ( Saarina Pudi), mix well

Check for salt and add if required

Bring to a boil adding water as required to get a saaru/rasam like consistency 

Next add the finely chopped coriander leaves and switch off the gas

In a small pan, heat ghee and on medium heat add the mustard seeds and when they splutter add the cumin seeds

Let them sizzle then add the asafoetida ( Hing) and saute for a few seconds

Pour this seasoning on to the Udupi Saaru

Serve the Udupi Saaru with hot steamed rice and happala

CAULIFLOWER STIR FRY

 CAULIFLOWER STIR FRY

In most Indian homes, cauliflower (called Gobhi in Hindi and Hookosu in Kannada) is used quite frequently as it is a fairly versatile vegetable. All over India, you will find many dishes made using cauliflower- either singly or in combination with other vegetables. 

Cauliflowers are a good source of antioxidants and have numerous health benefits. 

Elsewhere in this blog, you will find recipes for dishes made with cauliflower such as  :- 

• Gobhi Shimla Mirch
• Aloo Gobhi Stir Fry 
• Cauliflower Ambat
• Cauliflower Talasani

Today's recipe is for an easy to make yet yummy stir fry made with cauliflower. The use of Kashmiri Chilli Powder gives the dish a nice, bright colour without making it too spicy. 

We enjoyed this with rice and dal. 

Ingredients:-

• Large-sized Cauliflower, 1
• Turmeric Powder, 1/4 tsp 
• Large-sized Onion, 1
• Kashmiri Chilli Powder, 1 and 1/2 tsp or to taste
• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Curry leaves, a sprig
• Rice Flour, 1 tbsp
• Oil, 1 and 1/2 tbsp
• Salt, to taste

Method:-

Break the cauliflower into florets to yield about 3 and 1/2 to 4 cups

Place the florets in a vessel of water adding a little turmeric powder and salt. Keep for 10 minutes to get rid of impurities if any

Drain away the water and rinse the florets once again with fresh water

Chop the onion 

Boil water in a large vessel and add the cauliflower florets and let it boil for about 5 minutes

Then switch off the gas and let the florets remain in the hot water for about 5 minutes 

Rinse the cauliflower florets in fresh water. Keep aside

Heat oil in a thick bottomed kadhai,  and on medium heat add the mustard seeds

When they splutter add the urad dal and saute till they turn golden brown 

Add the curry leaves and saute for a few seconds 

To this add the chopped onion and saute till it becomes translucent

Next add the cauliflower florets, chilli powder and salt and mix so as to blend the chilli powder and salt without breaking the florets

Cook on medium/low flame till the florets get fully cooked. Take care that they don't get overcooked

Add the rice flour and mix gently and cook for a couple of minutes to make the florets crisp 

Switch off the gas and transfer to a serving bowl 

Serve the Cauliflower Stir Fry with rice and dal 

RAVA POMFRET FRY

 RAVA POMFRET FRY

Although we are largely vegetarian at home, once in a while we enjoy eating seafood, mainly fish and prawns. In today's dish, I have used black pomfret, which is called Kappu Maanji/Paplet/Halwa. 

Apart from being very tasty, one of the biggest benefits of the pomfret is that it is rich in Omega 3 fatty acids and has numerous health benefits. 

Elsewhere in this blog, you will find recipes for dishes made with pomfret, such as:-

• Paplet Masaledar 
• Maanji Pulimunchi

Often, I just like to shallow fry the pomfret. Today's recipe is for Rava Pomfret Fry where we apply spices on the pomfret slices and then shallow fry them dipped in a coating of rava/semolina.

This is easy to make and yet the fish tastes amazing!! 

Ingredients:-

• Black Pomfret, 3-4  pieces about 250-300 grams
• Rava/ Semolina, 1/3 cup
• Lime Juice, 1 tbsp
• Ginger Garlic Paste, 1 and 1/2 tsp 
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 2 tsp 
• Garam Masala, 1/4 tsp
• Oil, as required to shallow fry
• Salt, to taste

Method:-

Wash the pomfret slices thoroughly and drain away the excess water

Apply lime juice to these slices and set aside for a few minutes and then drain away the lime juice

In a bowl, mix together ginger garlic paste, turmeric powder, chilli powder, garam masala,  and salt 

Apply this mixture evenly to the pomfret slices on both sides and keep aside for about 10 minutes

Take the rava in a plate and dip the pomfret slices one by one in the rava so that they are evenly coated on both sides

Heat a pan with oil and shallow fry the pomfret on medium heat for about 3-4 minutes

Next, drizzle oil on and around it and flip the pomfret to shallow fry the other side

Switch off the gas and transfer the pomfret to a serving plate

Serve the Rava Pomfret Fry with onion rings and lime wedges 

BATANI SAAGU

 BATANI SAAGU

The winter months brings out one of our favourite veggies- namely, Green Peas. These are called Matar in Hindi, Pattani in Tamil, and Batani in Kannada and my mother tongue, Konkani.  You can use them fresh or even frozen. 

Green Peas score well even from the health point of view. They are strong in proteins and Vitamins as described in this article in Healthline. 

We use green peas in a wide variety of dishes in our Indian cuisine. 

Elsewhere in this blog, you will find recipes for dishes made with Green Peas such as:-

• Matar Masala
• Chonkha Matar
• Thenga Manga Pattani Sundal 
• Matar ka Shorba

Today's recipe is for a side dish that goes great with rotis and chapatis. I have this adapted from Green Peas Saagu /Batani Saagu from the YouTube video in Bhumika's Kitchen. 

We tried this out and it tasted great with hot rotis!! 

Ingredients:-

• Batani (Green Peas), 1 cup 
• Sugar, 1/4 tsp
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Large-sized Onion, 1
• Tomato, 1
• Salt, to taste
• Oil, 1 and 1/2 tbsp

For The Masala:-

• Coriander Seeds, 1 tsp
• Cumin Seeds, 1/2 tsp
• Peppercorns, 4
• Cloves, 2
• Cinnamon, 1/2 " piece
• Cardamom, 1
• Garlic Cloves, 6
• Ginger, 1/2 " piece
• Green Chillies, (Long Variety), 4
• Onion, 1/4
• Fried Gram, 1 tsp
• Poppy Seeds, 1/4 tsp
• Fresh Coconut Gratings, 3 tbsp
• Coriander Leaves, 2 tbsp

Method:-

Peel and wash the green peas

Chop the onion and keep in two portions: 1/4 for grinding and 3/4 for the dish

Chop the tomato

Chop the coriander leaves

Cook the green peas in a vessel with adequate water adding a little salt and 1/4 tsp of sugar ( the sugar added helps in retaining the colour of the green teas) 

Take care that the green peas are fully cooked yet remain firm. Keep aside.

As the first step, in a mixer jar, grind together all the ingredients listed under "For The Masala" to a smooth paste adding just the required amount of water. Keep aside.

In a thick bottomed kadhai, heat oil and on medium heat add the mustard seeds, when they splutter add the curry leaves and  3/4  of the chopped onion and saute till the onion becomes translucent

Next add the chopped tomato, mix well and saute till it becomes soft and mushy

To this add the freshly prepared masala and mix well

Fry on medium flame for 2 minutes or till the raw smell goes

Now add the cooked green peas, salt to taste and mix well

Add water as required to get the desired consistency of the saagu 

Bring this to a boil and then lower the flame and let it simmer for 3-4 minutes

Check for salt and add if required

Switch off the gas and transfer to a serving bowl

Serve the Batani Saagu hot with chapatis, puris or rotis

MATTI GULLA HULI

 MATTI GULLA HULI

Matti Gulla is a special type of brinjal available in the Udupi area of my Home State of Karnataka. In India, it's commonly called the brinjal, while as abroad it is more usually called the eggplant or the aubergine. Call it what you will, we make much use of it in our Indian cuisine. 

Brinjals  are strong in antioxidants and Vitamin A and C and have numerous health benefits.  They are available in different sizes and forms, ranging from the cute baby brinjal to the voluminous balloon brinjal.

Elsewhere in this blog, you will find recipes for different dishes made with brinjals, such as:-

• Bharli Vaangi : made with baby brinjals
• Roasted Brinjal Chutney: made with large balloon brinjals 
• Kathirikai Rasavangi : made with the regular brinjals  
• Matti Gula Podi: made with a special type of brinjal available in the Udupi area of Karnataka

Tradition has it that the first crop of Matti Gulla ( named after a place called Matti, near Udupi) is offered at the Udupi Sri Krishna Temple.

Today's recipe is for a dish made withe very same Matti Gulla. It is for a Udupi-style Huli/sambar called Matti Gulla Huli. I have adapted this from the YouTube video Udupi Style Gulla Huli of Sudha's Kitchen. 

Notes:-

• This recipe assumes you have cooked toor dal ready. 
• We use the long green chillies which are less spicy for this dish. 
• It is preferable that you use coconut oil for best result, but any other cooking oil will do

We enjoyed this very much for lunch with hot steamed rice. 

Ingredients:

• Matti Gulla, 2 
• Tamarind - size of a lemon 
• Turmeric Powder, 1/4 tsp
• Jaggery, a small lemon sized ball
• Green Chillies, 4
• Coriander Leaves, 2 tbsp
• Curry Leaves, a sprig
• Asafoetida, 1/8 tsp
• Cooked Toor Dal, 1/2 cup 
• Salt, to taste
• Coconut Oil, 1/2  tsp + 1 tbsp

To Be Dry Roasted & Ground To A Powder:- 

• Urad Dal, 1 tbsp
• Coriander Seeds, 2 tbsp
• Cumin Seeds, 1 tsp
• Fenugreek Seeds, 1/2 tsp
• Byadgi Red Chillies, 7-8

For The Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Red Chillies broken into halves, 2
• Coconut Oil, 2 tsp

Method:-

Wash the gulla and remove the stalk and cut into big pieces. Immerse these pieces in a vessel of water to avoid discolouration

Soak a lemon-sized ball of tamarind in adequate lukewarm water for 10-15 minutes and extract the juice. 

Slit the green chillies

Chop the coriander leaves

In a kadhai, dry roast the urad dal on medium heat till it changes colour. Keep aside

Next dry roast the coriander seeds followed by the cumin seeds and fenugreek leaves on medium/low flame till they change colour. Keep aside

Add 1/2 tsp of oil to the kadhai and on medium heat roast the Byadgi Red Chillies till they become crisp

Allow all the above roasted ingredients to cool

Transfer to a small mixer jar and grind to a fine powder. Keep aside

In the same kadhai, heat 2 cups of water then add tamarind extract, turmeric powder, jaggery, slit green chillies and salt and bring to a boil 

Next add the gulla pieces, cover and cook on medium heat till they get done but take care that they don't get overcooked

To this add 3 tbsp freshly ground powder and 1 tbsp of coconut oil and mix well

Then add the chopped coriander leaves, curry leaves, asafoetida and the cooked dal

Mix well and let it come to a boil

Lower the heat and let it simmer for a couple of minutes

Switch off the gas

In a small pan, heat 2 tsp of oil and on medium heat add the mustard seeds, when they splutter add urad dal and fry till the dal changes colour

Add the broken red chillies and saute for a few seconds

Pour this seasoning on to the Matti Gulla Huli 

Transfer to a serving bowl

Serve the Matti Gulla Huli with hot steamed rice