ready in about 40 minutes;
serves 5
You might need to buy:
- coriander leaves
- curry leaves finely chopped
- sugar
- turmeric powder
- lemon juice
- fresh grated coconut
- each ginger & garlic grated
- each mustard & cumin seeds
- cashew bits
- green chillies
- large onions chopped medium
ready in about an hour;
serves 5
You might need to buy:
- Ginger – 1/2″ piece
- Cooking Oil – 1/2 tsp
- Asafoetida – 1 pinch
- Methi seeds – 1/2 tsp
- Jeera/Cumin seeds – 1 tsp
- Channa Dal – 3 tsps
- Urad Dal – 1 tsp
- For the Masala:
- Salt – to taste
- Water – 2-3 cups
- Rasam Powder – 2 tsps
- Tamarind puree – 3-4 tbsps
- Grated Coconut – 4 tbsps
- For the Tempering:
- Mustard seeds – 1/2 tsp
- Asafoetida – a pinch
- Ghee – 1/2 tsp
ready in about an hour;
serves 5
You might need to buy:
- musturd seeds - 1tsp
- curry leaf - 2 strings
- green chillies - 2
- Small onion - 10 nos
- tamarind paste - 3 tblsp
ready in about an hour;
serves 5
You might need to buy:
- Channa Dal/Spilt Bengal Gram
- Jeera/Cumin Seeds
- For Udupi Sambar Powder:
- Urad Dal/Split Black Gram
- Hing/Asafoetida
- Curry Leaves
- Turmeric Powder
- Coriander Seeds
- Methi/Fenugreek Seeds
- Grated fresh/frozen Coconut
- For Tempering:
- Mustard Seeds
- Hing/Asafoetida
- Curry Leaves
This is the recipe served in the famed Udipi restaurants (the exponents of Mangalorean cuisine worldwide) with dosas and idlis. You do not need sambar powder with this recipe. Omit whichever veges you cannot find. You can make this without veggies too.
ready in about an hour;
serves 4
You might need to buy:
- Mustards seeds - 1/2 teaspoon
- Coriander seeds - 1 1/2 tablespoons
- Curry leaves - 5 springs
- Urad Dal - 1 teaspoon
- Red chilies - 6
- Fenugreek seeds - 1/2 teaspoon
- Tamarind pulp - lemon sized ball of tamarind soaked in 1/3 cup of water.
- Jaggery or brown sugar - 1 1/2 teaspoons
- Oil - 2 tblsp
ready in about 40 minutes;
serves 4
You might need to buy:
- Curry Leaves
- Juice of 1 Lemon
- 2tbsp Chopped Coriander Leaves
- 1tbsp Oil
- 1tsp Mustard Seeds
- 1tsp Jeera/Cumin Seeds
- Peppercorns
- Turmeric Powder
- Cucumber or Ridge Gourd
- Hesarubele/Split Green Gram
ready in about 40 minutes;
serves 4
You might need to buy:
- big Onion or 10 small peeled Onions
- Lemon sized Tamarind
- Jaggery
- For Seasoning:
- Mustard Seeds
- Hing/Asafoetida
- Curry Leaves
- Dry Red Chillies
- Oil
- Coarsely:
- Tomatoes
- Dhania/Coriander Powder
- Black Pepper
- pods Garlic
ready in about 40 minutes;
serves 4
You might need to buy:
- tin Coconut Milk/11/2 cups Freshly squeezed Coconut Milk
- Jaggary
- For Seasoning:
- Ghee/Oil
- Mustard
- Dry Red Chilli
- Rasam Powder
- cooked Masoor/Toor Dal
- Curry Leaves
ready in about 40 minutes;
serves 4
You might need to buy:
- Coriander Seeds
- marble sized Tamarind
- Jeera/Cumin Seeds
- Fenugreek Seeds
- Hing/Asafoetida
- Dry Red Chilli
- Jaggary
- Oil
- For Seasoning:
- Ghee/Oil
- Mustard
- Masoor Dal/Toor Dal
- tin Coconut Milk/ 11/2 cups Freshly squeezed Coconut Milk
- Dry Red Chilli
- Curry Leaves
ready in about an hour;
serves 4
You might need to buy:
- Grated Coconut
- Jeera/Cumin Seeds
- inch Ginger
- Red Chillies
- Grind I:
- Jaggary
- Black Pepper Powder
- Tarmarind Extract
- Turmeric Powder
- Curry Leaves
- Poppy Seeds
- Grind II:
- Grated Fresh Coconut