Hasi Majjige

Ingredients required to prepare Hasi Majjige

Hurikadale - 1/2 cup
Coconut - 1/4 cup
Jeera - 2 tsp
Asafetida - Pinch
Green chillies - 5
Coriender leaves
Curds - 1/4 ltr

How to prepare Hasi Majjige

Grind all the above ingredients and add curds and salt season with mustard

Nuchina Unde

This is another most favourite among the people of Karnataka.

Ingredients required to prepare Nuchina Unde

Thoor dal - 1/2 cup (soaked 2 hrs before preparation)
Green chillies - 5
Coriender leaves
Asafetida pinch
Coconut 1/2 cup

How to prepare Nuchina Unde

Grind all the above ingredients and steam like how you steam Idly Then eat it with Hasi Majjige.

Bende Kayi Gojju

This is a typical and simply delicious side dish, suitable for Chapathi, Dose and even one can prepare and have this along with their dinner and supper as an side dish. This is very popular and most favourite among the people from Karnataka.

Ingredients require to prepare Bende Kayi Gojju

Coconut - 1/4 cup
Mustard - 1 1/2 tsp
Asafoetida - pinch
Til - 2 tsp
Green Chillies - 5
Tamarind (Soaked) - Lime size
Hurikadale - 1/4 cup
Turmeric - 1/2 tsp
Jaggery as per taste
Salt as per taste

How to prepare Bende Kayi Gojju

Cut Bendi into small pieces and fry then add all the ingredients expect salt and jaggery, to paste then add the grinded paste to the fried bende to add little water an add jiggery and salt then cook for 5 minutes season with mustard.

This will go well with chappathi

Onion Chutney

Ingredients for Onion Chutney

Onion - 1/4 kg
Red Chilies - 6
Menthe Seeds - 1/2 tsp
Copra - 1/2 cup
Tamarind small ball
Salt as per taste
Jaggery as per taste
Oil

Method of preparing Onion Chutney

Fry Onion and keep aside then fry menthe and chilies later grind all the ingredients with out adding water later heat oil in a pan add mustard seeds then fry the paste till raw smell goes then allow to cool and put in air tight container. You can store till one month

Coriander Rice

Ingredients for Coriander Rice

Coriender leaves - 1 cup
Urddal - 2 tsp
Jeera - 1 tsp
Asafoetida - pinch
Coconut - 1 Cup
Green Chilies - 6 to 8
Cashew nuts (soaked in water) 10
Mustard and Red chilies for seasoning
Rice - 2 cups
Oil - 3 Tsp
Salt to taste


Method

Roast urddal and Jeera, grind ½ cup coriander leaves,roasted jeera and urddal, green chillies, asafetida, grated coconut to fine paste then take kadai and heat oil and season mustard & red chilies add the coriander paste fry till raw smell goes then add rice and salt mix well decorate with coriander leaves.serve hot

Cluster Beans Palya

Ingredients for Cluster beans palya

Cluster beans 1/4 kilo

Bengal gram 3tsp

Green chilies 4 to 5

Coriander leaves

Asafetida a pinch

Turmeric a pinch

Coconut ¼ cup

Oil

Mustard 1 tsp, salt

How to prepare

Soak Bengal gram 1hr then grind Bengal gram, and above ingredients to fine paste

Except vegetable. cut the cluster beans and wash mix with the grinded mixture by adding salt. Later steam the entire mixture and season with mustard.

This goes well with chappathi.