Breadfruit Curry with Yogurt

Breadfruit is a common vegetable used in South India, mainly in Mangalore side it is very popular. This vegetable tastes fresh, juicy and has got a lot of flavor in it. Breadfruit sambar and curry are usually prepared for marriage events.Tt is called as ”Puli Kajippu” in local language ‘Tulu’ and ”Majjige Huli” in ‘Kannada’, “Mor Kuzhambu” in Tamilnadu, ‘Pulissery’ in Kerala. The techniques and few ingredients change from place to place. The recipe which I am going to share here is pure Mangalorean yogurt curry, a traditional dish- must in functions and festivals.

Deevi Halasu Majjige Huli/Breadfruit Curry


  • Breadfruit- 1 ( peeled and cubed)
  • Yogurt- 1 cup
  • Grated coconut- 1/2 cup
  • Green chilly- 2 (or more if you want it to be spicy)
  • Cumin seeds- 1/2 tbs
  • Turmeric powder- 1/2 tbs
  • Tampering: Ghee, mustard seeds, curry leaves, curd chilly


  1. Boil the vegetable in a vessel with a cup of water or more
  2. Grind coconut, turmeric powder, green chilly and cumin seeds into smooth paste by adding little water
  3. When the vegetable is almost boiled add the ground paste, salt and let it boil for 3-4 minutes
  4. Now add the yogurt, stir well and boil for another 3-4 minutes
  5. Tamper it well with the above mentioned ingredients and serve it hot with rice

NOTE: You can use any vegetable instead of breadfruit. For example: beans, white pumpkin, capsicum or okra.

Horse Gram Rasam Shots

Rasam is popular in India, it is perfect for any season. Rasam and rice for summer and rasam shots for rainy or winter season. Tomato rasam, tamarind rasam, pepper rasam, lemon rasam are few different types of rasam. Horse gram or Hurali has many health benefits and it is mainly used for kidney stone removal and lowering high blood pressure. I prepared rasam from this highly nutritious seeds, it is perfect for drinking as shots or with rice.

Horse Gram Rasam Shots


  • Horse gram- 1/4 cup (soaked in water for 20 minutes)
  • Salt
  • Water
  • Green chilly- 2
  • Turmeric powder- a pinch
  • Tampering: Clarified butter/Ghee, mustard seeds, garlic, asafoetida


  1. Pressure cook soaked horse gram with a cup of water (around 5-6 whistles)
  2. Transfer it into a vessel and along with salt, turmeric powder, green chilly and little water boil it well
  3. When it is boiled take out the green chillies and tamper it with above mentioned ingredients
  4. Drink it hot or warm as rasam shots or serve it with piping hot rice and crisps


Spicy Onion Pancakes/ Khara Dosa

Spicy Onion Dosa or Khara dosa is a traditional South Canara (Udupi) recipe. This does not requires any side dish like chutney or sambar. This is very easy and simple breakfast. No fermentation is required. This dosa tastes better when served with lot of butter.

Spicy Onion Pancakes


  • White Rice (dosa rice)- 1 & 1/2 cup (serves 2)
  • Red chilly- 2
  • Coriander seeds- 1/4 tbs
  • Salt
  • Onion- 1


  1. Soak the rice over night and in the morning grind it with red chillies, salt and coriander seeds along with little water into very smooth batter
  2. Now add chopped onion and bring the consistency of batter into water’s by adding enough water
  3. Now heat a non stick pan and spill the batter on that with the help of spoon. Do not press it like how you usually so for other dosa, here you will have to spill the batter so that it is thin enough to get crispy.
  4. Let it cook for sometime and turn it over
  5. Serve it hot with  a butter cube

Ragi Rotti/Finger Millet Roti

Ragi or finger millet is an important part of a healthy diet. Twice in a week its good to have ragi for balanced and low carbohydrate diet. I usually go for instant or fermented dosa, roti and ragi balls. This recipe which I am going to share today is quite different from what I usually prepare. Rather than using the ragi powder directly I have boiled it in water and used to prepare soft rotis.

Ragi Rotti/Finger Millet Roti


  • Ragi powder- 1 cup
  • Water- 2 cups
  • Salt
  • Onion-1
  • Coriander leaves- 1/4 cup
  • Green chilly- 2


  1. Take a deep pan and add water along with salt, let it start boiling before you add the ragi powder
  2. Now slowly stir the content and let the water evaporate and form soft ragi dough.
  3. Transfer it into a bowl using a spoon and let it cool a bit, add chopped green chillies, onion, coriander leaves, before you kneed it roughly
  4. Pluck out a small ball of dough and roll into round roti, or you can place this on a plastic and cover it with another plastic then press it hard with a big plate to get the round shape.
  5. Now transfer this to a pan and cook it for 2-3 minutes.
  6. Serve it hot with chutney or yogurt sprinkled with chat masala.

Ragi Rotti/Finger Millet Roti




Bendekai Palya/Okra Fry With Ground Coconut

Okra or ladies finger stir fry with ground coconut and spices is South Indian style side dish, served with roti, naan or chapathi. Bhindi is one popular vegetable in India, as it can be used in many dishes. I used some spices and coconut ground masala to normal okra stir fry I usually prepare.
Bendekai Palya/Okra Fry with Coconut gravyIngredients:

  • Okra- 250 grams
  • Tomato-1 big sized
  • Onion- 1
  • Coconut- 1/2 cup
  • Green chilly- 2
  • Garlic- 2 cloves
  • Cumin seeds- 1/2 tbs
  • Mustard seeds- 1/2 tbs
  • Turmeric powder- 1/2 tbs


  1. Wash and clean okra, wipe the moisture from it by using a dry cloth or tissue. Cut into 1 inch long pieces.
  2. Take a deep pan and add a tbs of oil, mustard seeds. When it starts to splutter add okra pieces and fry well until the vegetable is cooked and keep it aside.
  3. Grind coconut, green chilly, turmeric, onion, cumin seeds and garlic in a blender
  4. In a separate  pan add a tbs of oil, ground masala mix it well until the raw smell goes. Fry chopped tomato in it until it becomes soft and mushy
  5. Now add fried okra pieces into this pan and mix well by adding salt to taste
  6. Let it cook in low flame for 3-4 minutes
  7. Serve it hot with roti or rice

Hagala Hannina Gojju/Sweet &Tangy Ripe Bitter Gourd

Bitter Gourd or Bitter Melon is one best plant food which helps to improve the diabetic conditions. As the name suggests it is very bitter in taste. Love it or hate it but this is one important vegetable used in Asia especially in India. I started eating bitter melon in my diet early in my childhood. My grandmother is one great cook of these bitter babies. She used to prepare variety of vegetarian dishes with it. I love stir fry, roasted bitter gourd chutney, stuffed bitter gourd, bitter gourd chips, fritters and curry with coconut gravy the list goes on. Just thinking about it makes my mouth watering. There is one unique recipe my grandmother used to prepare, it had this tangy and sweet taste. I called this unique because here instead of green young bitter gourd, ripe ones are used. You have to pick pale yellow skinned soft and ripe bitter gourd for this recipe. Once you open it you should be able to see the blood red seeds then you can call  it perfect. My grandmother called this recipe- ”Thipra” I don’t know the meaning of it most probably she doesn’t know either. This sweet and tangy recipe tastes best with plain rice and yogurt.

Hagala Hannina Gojju/Riped Bittergourd Sweet &Tangy


  • Fully ripe bitter gourd- 1
  • Mustard seeds-  1 tbs
  • Black gram- 1 tbs
  • Curry leaves- 4
  • Green chillies- 2
  • Turmeric- 1/4 tbs
  • Tamarind extract- 1/4 cup (one small lemon sized tamarind is used)
  • Jaggery- 2 tbs, grated
  • Salt
  • Oil- 2 tbs


  1. Wash and clean the bitter gourd. Cut it and discard the seeds, chop into small pieces.
  2. Take a frying pan add 2 tbs of oil, mustard seeds, black gram, curry leaves and green chillies
  3. Fry these items well for 3-4 minutes before adding bitter gourd pieces and salt
  4. Keep frying the bitter gourd until they are cooked well (takes around 10 -15 minutes depending upon the thickness of the vegetable)
  5. Now add turmeric, tamarind extract and jaggery. Mix well and let the mixture cook well for 4 minutes to absorb the flavors
  6. Serve it with plain rice and curd

Note: Use only well ripe bitter gourd for this recipe or there will be variation in the taste. If you use unripe on there will be more bitterness in the recipe.

Timare Chutney/Brahmi Herb Chutney

Brahmi or waterhyssop is one important herb in Ayurveda, it is known as Brahmi after ”Brahma” the creator God of the Hindu Pantheon. In Karnataka we call it as ”Timare” or ”Vondelaga”. It is mainly used in hair oil where it has medicinal values and prevents hair fall. I remember grandma preparing herb oil by mixing brahmi along with coconut oil and many other herbs. It is said that giving Brahmi to kids can increase their memory power. It is proved effective for anxiety and ADHD. As a kid I always loved Brahmi leaves in chutney and tambuli (a curry made from yogurt and green chilly) I remember helping my mom to collect leaves from our backyard. Recently when I was walking through the market I saw fresh Brahmi leaves and I couldn’t stop buying.

Timare Chutney/Brahmi Herb Chutney


  • Brahmi leaves- 1 cup
  • Grated coconut- 1 cup
  • Grated ginger- 1 tbs
  • Tamarind- 1 small pea sized
  • Green chilly- 2 (you can add more if you want it to be more spicy)
  • Salt to taste


  1. Grind above mentioned ingredients into smooth paste
  2. Serve it as dip for dosa or idli. It also tastes good as vegetable dip

Mangalore Buns/ Deep Fried Banana Buns

Mangalore Buns is delicious recipe from South Karnataka, Mangalore. It is served as snack with sambar or chutney. I love to have this soft, sweet and fluffy buns in the morning for breakfast. They look like puris but they are more like spongy buns. As far as I know you can find this only in Mangalore. Although you find a Mangalorean restaurant or Udupi hotel blooming in every nook & corner of the world rarely you see this buns on the Menu. In Dubai you can find in Venus restaurant, Al Karama.  If you are from UAE you can visit there and taste these lovely buns. My husband goes bananas over this buns so I prepared them this weekend 🙂

Mangalore Buns/Deep fried banana buns


  • All Purpose flour(Maida)- 2 cups (you can prepare around 6 small buns)
  • Bananas- 2 small
  • Curds- 2 tbs
  • Sugar- 3 tbs
  • Salt- 1/2 tbs
  • Soda Bicarb- 1/4 tbs
  • Oil- 1 tbs
  • Oil for frying


  1. In a large mixing vessel add all the ingredients except flour (curds,mashed bananas, sugar, slat, soda and a tbs of oil) and mix well
  2. Now add flour and kneed well if needed add a tbs of water (adding more water will mess up the  dough, so avoid adding water add only if it is needed)
  3. Keep the dough well covered, overnight to rise (About 6-8 hours)
  4. Make small balls and roll it like how you roll the dough to make puris (you can also use hand and pat on it to get the size and shape of puri)
  5. Keep the oil ready and deep fry them until they turn into golden brown
  6. Serve hot with sambar or coconut chutney

You can see how it looks hollow and spongy inside. By looking at it you can know that your buns is cooked perfect 🙂



Ragi Dosa/Fermented Finger Millet Pancakes

Ragi dosa is one tasty recipe for breakfast. I have been making instant ragi dosa by dissolving ragi powder in water but   it was never crispy. Usually instant ragi batter can give soft dosa’s but when I try to rub the batter around pan and make it thinner and crispier, it never works out for me. I found a way to make it just the way I love it. But  for that I had to make batter and leave it overnight for fermentation.

Ragi DosaIngredients: 

  • Ragi powder- 1 cup (serves 2)
  • Urad dal- 1/2 cup
  • Fenugreek seeds- 1/2 tbs
  • Salt


  1. Soak Urad dal and fenugreek seeds for at least 4 -5 hours
  2. Grind it with little water into smooth paste
  3. Now to this add ragi powder and salt to taste
  4. Mix well by adding water to get the consistency of idli batter
  5. Keep it for fermentation overnight
  6. Batter will rise and will be fermented by next day morning
  7. Now take a pan and start making dosa by taking a batter in a big round spoon, slightly rubbing the batter against the pan
  8. Serve it hot with coconut chutney

Charmuri/ Spiced Puffed Rice, a Mouth Watering Evening Snack

Charmuri is a Mangaloren version of ‘Bhel’, where no mint or tamarind paste is used. This is most popular street food in Mangalore, you can find vendors selling it in beach sides, carnivals and in fun fairs. Charmuri or khara mandakki (khara = spiced, mandakki= puffed rice) is one spicy mouth watering evening snack I love to eat. Charmuri with sugarcane juice is the best combination ever. Its unbelievably tasty and incredibly easy to prepare.

Charmuri/ Spiced Puffed Rice, a Mouth Watering Evening Snacks


  • Puffed rice- one big bowl (serves 2)
  • Onion- 1 medium sized
  • Tomato- 1 small
  • Carrot- 1/2, grated
  • Raw mango- 4 tbs, grated
  • Chilly powder- 3 tbs  or more (you can adjust according your taste)
  • Coconut oil- 4 tbs
  • Coriander leaves


  1. Take a mixing bowl and add chilly powder, coconut oil, puffed rice and salt to taste
  2. Now in a separate bowl add chopped onions, tomatoes, grated carrot, grated raw mango and finely chopped coriander leaves
  3. Now transfer the vegetables into mixing bowl containing puffed rice and mix well
  4. Enjoy it with hot tea or coffee

Note: Make sure that you don’t keep it aside after mixing the puffed rice with vegetable because the water from the tomatoes will take away the crispiness. You can add roasted peanuts for  extra taste.