Malnadu Tarakari Saagu/ Vegetable Saagu

Malnadu Saagu
This is a very famous saagu in the regions of Malenadu..This is very nutrious with lots of vegetables and with layers of flavour..This is served in small containers called 'doppe's made with leaves of kohlrabi/navkolu/Noolkolu/Navilkosu. This is traditionally served with hot puris/chapatis or can be even thinned down and taken as soup..

You need:
2 cups of vegetables (you can use a combination of kohlrabi/navilkosu, seemebadnekai/chayote, yam and carrots or any vegetables you like..) boil in a pressure cooker with little water or microwave with a cup of water till tender but firm.
1onion chopped
1tomato chopped
2 serano peppers slit(optional)
To grind:
1tbsp channa dal
1.5 tbsp urad dal
2tbsp dhania seeds
1inch cinnamon stick
3cloves
1moggu
2tbsp poppy seeds
5 green chilles
hand ful of mint leaves (optional)
2tbps dried coconut
1red chilly

In a kadai, heat a tsp of oil and roast all the ingredients over medium heat till they leave a good aroma and well roasted and make a powder.. This powder can be stored and used in other curries as well.
In a big thick vessel, heat a tsp of oil, add seasonings( mustard, jeera, and hing). Now add chopped onion and fry till translucent. Now add tomato and add a little salt and cook till the tomato is soft. Now add all the boiled vegetables with the water and mix well and boil for 5minutes. Now add 2tbsps of the ground masala powder, adjust the salt and boil till the desired consistency is reached.. ENJOY...

Karnataka Tiffin series--Mallige Idli

Karnataka Tiffins Series...

One of the most common and versatile Karnataka breakfast is the "Idli"..These white puffy steamed rice cakes are very simple to make and very healthy with almost nil oil content in them..
We all know what idli is and love it..Here is how you make soft Mallige idli's...These idli's are very soft and extremely delicious..

You need
1 cup whole urad dal (deskinned)--soak if overnight with luke warm clean water
21/4 cup Idli rava--Soak it for 2hours in warm water
1tbsp-poha/cooked rice

Method:
drain the soaked dal and wash it once more under running water. Grind it with a cup of water for atleast 20-25minutes till it turns frothy.The more you grind, the softer your idlis come out..Now mix the idli rava and run the grinder for 6-7minutes till everything is incorporated, add the poha or cooked rice and grind it for 2minutes. Now add salt and mix well.
Take the batter in a big clean vessel and fill it upto 3/4th the vessel. Keep the batter for 4hours in a warm place..(I generally turn on the rice cooker stand for warm setting keep the batter inside the vessel)..
After the batter is fermented , it rises up to the brim of the vessel. Now the idli batter is ready to be used. Grease the idli mould with little ghee/oil,add the batter and steam it for 15minutes till they are nice and fluffy..
Enjoy this with sambhar or coconut chutney or spiced chutney powder...