Easy and Quick Traditional Food Recipes of Karnataka

Korri Gassi

Korri Gassi is a savoury chicken curry dish bathed tangy tamarind and coconut flavours. It is a speciality of Mangalore's Bunt community.

Ingredients (Serves 4)

• Coconut oil – 1 tsp
• Coriander powder – 3 tsp
• Fennel seeds – ½ tsp
• Fenugreek seeds – 1 pinch
• Cumin seeds – 2 tsp
• Peppercorn – 8
• Mustard seeds – 1 tsp
• Red chillies – 15
• Grated coconut – 1
• Sliced onions – 2
• Garlic – 8 pods
• Water – 100 ml
• Curry leaves – 1 sprig
• Chopped tomatoes – 2
• Chicken – 800 gm
• Tamarind paste – 2 tsp
• Coconut milk – 100 ml
• Salt – 1 tsp

Preparation

• Heat oil in a pan and roast fenugreek seeds, coriander powder, peppercorn, red chillies, fennel seeds, cumin seeds, and mustard seeds.
• Add onion, garlic, and grated coconut. Saute till the onion turns golden brown.
• Add water and blend the masala in a grinder. Keep it aside.
• Heat some oil in a pan. Add some curry leaves and sliced onions. Saute until the onion is golden brown.
• Add the prepared masala, chopped tomatoes, sliced chicken, coconut milk, and tamarind paste.
• Mix well and cook for 10 minutes by covering the pan.
• Garnish with coriander leaves and curry leaves. Serve with rice or roti.

Neer Dosa

Neer Dosa is a beautiful, thin crepe prepared with ground rice batter, a traditional gluten-free, vegan recipe. Neer Dosa has an incredibly soft texture and goes well with any chutney or curry. Unlike other popular south Indian dosas, neer dosa batter doesn't require fermentation or lentils.

Ingredients (Serves 4)

• Rice – 1 cup
• Salt
• Water

Preparation

• Wash 1 cup of rice and soak overnight for 4-5 hours.
• Drain the water and blend it in a jar by adding ¾ cup of fresh water.
• Transfer it to a bowl. Add salt.
• Add water for a thin consistency.
• Heat a pan and add a few drops of oil. Let the oil spread and pour the batter.
• Use the flat side of the bowl to spread the batter.
• Cover the pan and cook for about 2 minutes. Repeat the process.
• Serve with sambar, coconut chutney, pickle, and curry.

Bisi Bele Bath

This spicy rice dish from Karnataka is quite addictive. Goes best with Ghee, Raita and Fried Papads.

Ingredients(Serves 4)

• Refined oil or coconut oil – 1 tsp
• Urad dal – 1 tsp
• Kashmiri red chillies – 5
• Chana dal – 1 tsp
• Grated dry coconut – ¼ cup
• Cinnamon – 12 mm piece
• Coriander seeds – 2 tsp
• Soaked and drained arhar/toor dal – ½ cup
• Coconut oil – 2 tsp
• Rice – 1 cup
• Turmeric powder – ½ tsp
• Chopped french beans – ¼ cup
• Chopped capsicum – ½ cup
• Chopped carrots – ½ cup
• Chopped potatoes – ½ cup
• Shallots – ¼ cup
• Drumstick pieces – 1
• Tamarind pulp – 2 tsp
• Curry leaves – 1 sprig
• Ghee – 1 tsp

Preparation

• Heat coconut oil in a pan and add urad dal, red chillies, chana dal, grated dry coconut, cinnamon, and coriander seeds.
• Saute on a low flame for about 5 minutes and stir continuously. Wait until it starts to sizzle.
• Blend it into a fine powder after cooling.
• Soak the rice for 2-3 hours and drain the water.
• Add oil, toor dal, salt, turmeric powder, and 6 cups of water. Mix well and cook for 10-12 minutes on medium flame.
• Add French beans, potatoes, rice, carrots, shallots, capsicum, and drumsticks. Mix well and cook for 10-12 minutes on medium flame.
• Add the ground masala, tamarind pulp, and curry leaves. Cook for 5 minutes on low flame. Add ghee and serve hot.

Allugedda

Allugedda is another popular savoury dish of Karnataka, which is easy to make.

Ingredients(Serves 2)

• Potatoes – 2
• Onion – 1
• Curry leaves – 1 sprig
• Tomato – 1
• Green chillies – 2
• Turmeric powder – 1 tsp
• Asafoetida – 1 tsp
• Coriander powder – 2 tsp
• Kashmiri red chilli powder – 2 tsp
• Mustard seeds – ½ tsp
• Black gram – ½ tsp
• Chopped coriander leaves – 2 tsp
• Oil and salt

Preparation

• Boil, peel, and coarsely mash the potatoes. Add salt and mix well.
• Heat oil in a pan and add mustard seeds and skinned black grams. Add green chillies and onion.
• When the onion changes colour, add curry leaves and asafoetida.
• Add the mashed potatoes and powdered masalas. Mix well. Lastly, add chopped tomatoes and coriander leaves.

Avalakki Habe Kadubu

Avalakki Habe Kadubu is a steaming mixture of dal, spices, and soaked beaten rice. This healthy yet mouthwatering recipe is prepared without oil. You can serve it with hasi majjige or coconut chutney. It can be eaten for breakfast or as an evening snack.

Note: The preparation can take around 4 hours, while the cooking time is only 15 minutes.

Ingredients(Serves 4)

• Poha or avalakki – 2 cups
• Chana dal – ½ cup
• Toor dal – ½ cup
• Green chillies – 1-3
• Curry leaves – 1 sprig
• Ginger – ½"
• Grated coconut – ½ cup
• Coriander leaves – 2 tsp
• Salt

Preparation

• Soak chana dal and toor dal for 3 to 4 hours.
• Soak the beaten rice or poha until soft. If you are using medium avalakki, soak it only for 5 minutes.
• Drain the water from the soaked poha or avalakki and keep it aside
• Transfer the dal to a mixer. Add green chillies, ginger and grated coconut without any water.
• Mix the ingredients with soaked poha, curry leaves, salt and coriander leaves to prepare a soft yet stiff dough using water.
• Make dumplings and steam them for 10 minutes.

This brings the list of my forgotten recipes to an end. If you tried these dishes at home and liked them, travel to Karnataka during the local festivals to truly experience the taste of Kannadiga cuisine. From delicious dosas to spicy non-vegetarian curries, the traditional cuisine of Karnataka will leave you craving more!