Archive for the ‘Authentic Madhwa Recipes’ Category

ಉದ್ದಿನ ವಡೆ – Uddina Vada


One of my favorite dishes is ಉದ್ದಿನ ವಡೆ – Uddina Vada. After I got married, my Mom actually stopped preparing ಉದ್ದಿನ ವಡೆ – Uddina Vada since she missed me so badly. I can understand her feelings now that my Daughter is at a different place. And my Daughter loves the combo of Idli, Vada, Sambar, Chatni. So, this preparation was during her spring break visit. It is circle of life, right?

I just couldn’t believe that I hadn’t posted my favorite recipe in my favorite blog. Especially last year, I prepared ಉದ್ದಿನ ವಡೆ – Uddina Vada every single month. This is a must preparation for monthly masikas and pakshas in our Madhwa community. In traditional families, ಉದ್ದಿನ ವಡೆ – Uddina Vada is not prepared on any other occasion. Anyway, attached below is the recipe for the most loved dish by Meera. :)


  • 2 cups Urad Dal – ಉದ್ದಿನ ಬೇಳೆ
  • 10-12 whole black pepper – ಮೆಣಸು
  • 2 sprigs curry leaves – ಕರಬೇವು
  • 1 inch Ginger – ಶುಂಟಿ
  • Salt to taste
  • Oil for Frying


  • Wash and Soak Urad Dal – ಉದ್ದಿನ ಬೇಳೆ in cold water for at least 3-4 hours.
  • Grind Urad Dal – ಉದ್ದಿನ ಬೇಳೆ with whole black pepper – ಮೆಣಸು, curry leaves – ಕರಬೇವು and Ginger – ಶುಂಟಿ.
  • Also, add salt.
  • Add as mush less water as possible.
  • If your Mixer doesn’t work with water, make sure you add enough water to get the Mixer just running.
  • If the ground dal is a bit watery, add just enough rice flour or maida to make it hold the shape.
  • Heat oil in a pan on medium heat.
  • Take a heap full of dal, make a hole in the center, and slowly dip them in the hot oil.
  • Fry them on medium heat, this makes it cripsy on the outside and completely cooked on the inside.
  • Serve with Idli, Sambar and Chutney.uddina_vada

Peanut Chutney Powder – ಶೇಂಗಾ ಕಡಲೆಬೀಜ ಚಟ್ನಿ ಪುಡಿ

This weekend, while I was preparing Vegetable Puff with the left over pastry sheet, my Husband decided to prepare Peanut Chutney Powder – ಶೇಂಗಾ ಕಡಲೆಬೀಜ ಚಟ್ನಿ ಪುಡಿ. He had some great ideas, and I had to finally agree the Peanut Chutney Powder – ಶೇಂಗಾ ಕಡಲೆಬೀಜ ಚಟ್ನಿ ಪುಡಿ  tasted yummy.

This is one of the Chutney Powder I had eaten quite a lot while growing up in Bijapur. They used garlic as well. So, if you wish you can fry the garlic and grind it with other ingredients.

The recipe is quite simple, requires quite a few ingredients, and can be done in minutes.



  • 3 cups peanuts or ಶೇಂಗಾ or ಕಡಲೆಬೀಜ- 1 cup can be just any measure, not necessarily 1 cup
  • 1 cup Channa dal – ಕಡಲೆ ಬೇಳೆ
  • 1 cup dried coconut – ಕೊಬ್ಬರಿ
  • 8 dried red chillies – ಕೆಂಪು ಮೆಣಸಿನಕಾಯಿ
  • 1 small ball tamarind – ಹುಣಿಸೆ ಹಣ್ಣು
  • For Seasoning : 2 tsp oil, mustard seeds, jeera and hing
  • Salt to Taste


  • Add the peanuts, channa dal, coconut and red chilies in a pan and just keep them in the oven for 10-15 minutes. The oven was heated at 300 degrees.
  • If you don’t have an oven, dry roast each one of them separately.
  • When it is cool, grind all the ingredients with tamarind.
  • Add salt.
  • Add a tsp of oil, and make the seasoning with mustard seeds, jeera and hing.
  • Mix all of them, and store in a container.

ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer

Wish you all a happy holi. Enjoy the festival with quick and easy ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer. I am quite famous for making ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer. My family just loves the thick Payasa/Kheer I make. It is quite simple and I have given two variations I prepare here. One is the traditional one, and the second my invention.


Traditional ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer:


  • 1 cup ಶಾವಿಗೆ – Vermicelli
  • 3 Cups Whole Milk
  • 1 and 1/2 cup Sugar or to Taste
  • 2 tsp Ghee or Unflavored Oil
  • Raisins, Cashew Nuts and Cardamom


  • Fry the Raisins, nuts and ಶಾವಿಗೆ – Vermicelli in ghee until it turns golden brown.  I fry all of them together.
  • Now, add 1/2 cup milk and let the ಶಾವಿಗೆ – Vermicelli cook until soft.
  • When the ಶಾವಿಗೆ – Vermicelli is completely cooked, add sugar and the remaining milk.
  • Let it boil until all the sugar is dissolved.
  • Finally, add crushed cardamom powder.

Non-Traditional Meera Way ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer:


  • 1 cup ಶಾವಿಗೆ – Vermicelli
  • 3 Cups 2% Milk
  • 1 and 1/2 cup Sugar or to Taste
  • Unflavored Oil – No Ghee
  • 3-4 Cloves, 10-15 sliced Almonds and crushed cardamom Powder.


  • Fry the cloves, Almonds and ಶಾವಿಗೆ – Vermicelli in Oil until it turns golden brown.  I fry all of them together.
  • Now, add 1/2 cup milk and let the ಶಾವಿಗೆ – Vermicelli cook until soft.
  • When the ಶಾವಿಗೆ – Vermicelli is completely cooked, add sugar and the remaining milk.
  • Let it boil until all the sugar is dissolved.
  • Finally, add crushed cardamom powder.

The Cloves and Almonds gave the ಶಾವಿಗೆ ಪಾಯಸ – Vermicelli Kheer completely new taste the first time I prepared. Everyone in my family just loved it. I have been preparing it the Meera Way for many months now. If you like experimenting with food, give it a try. It tastes heavenly.

Chayote Palya – ಸೀಮೆ ಬದನೇಕಾಯಿ ಪಲ್ಯ

Chayote Palya – ಸೀಮೆ ಬದನೇಕಾಯಿ ಪಲ್ಯ is often prepared in Madhwa houses for many occasions. This palya was prepared quite often at my house. It is very tasty, and very simple to make also. They use a lot of coconut in Bangalore, I would completely eliminate this quantity, and just use 2-3 spoons of coconut.



* 2-3 Chayote or ಸೀಮೆ ಬದನೇಕಾಯಿ chopped evenly by removing  the seeds
* 2-3 red chillies
* 1/2 fresh coconut finely grated
* 2-3 sprigs finely chopped cilantro
* for tampering: 1/2 tsp mustard seeds, pinch of hing, 1/4 tsp turmeric, 1 tsp channa dal, 1 tsp urad dal, 2 tsp oil, salt to taste


* Wash, peel the skin, remove the seeds and chop chayote ಸೀಮೆ ಬದನೇಕಾಯಿ evenly.
* In a pan, add oil. When the oil is heated, add mustard seeds, hing, turmeric, channa dal, urad dal and red chillies.
* When the dal changes color next, add the ಸೀಮೆ ಬದನೇಕಾಯಿ and a few spoons of water. Cover and let it cook.
* When the vegetable is soft, add salt to taste. Mix well.
* Finally, add coconut, and chopped cilantro.
* Serve with rice or even with chapathi.
* Tastes very good with Rasam and Rice (Saaru Anna) :).

Red and Green Capsicum Fritters or Bonda

You asked and here it is, recipe for red and green capsicum bonda. It is cruncy, spicy and fried. What better can you ask, right?



  • 1 cup gram flour or besan
  • 1 tsp red chilli powder
  • A pinch of asafoetida or hing
  • A pinch of baking soda (optional, I never use it)
  • A pinch of Turmeric or haldi powder
  • Salt to taste
  • Oil for deep frying
  • Red and green capsicum sliced lengthwise


  • Chop the capsicum lengthwise.
  • Put the gram four in a bowl.
  • Mix the red chilli powder, turmeric, hing, and salt.
  • If you are using baking soda, mix it as well.
  • Slowly add water, mixing simultaneously with a spoon until you get a smooth batter of medium thickness.
  • It should be able to stick to the capsicum.
  • Put oil in a pan and set over medium heat. When the oil is medium hot, dip the capsicum in the batter and drop them in the oil, one by one.
  • Fry both sides until the fritters turn crisp and golden.
  • Use a slotted spoon to remove fritters and drain the excess oil on kitchen paper. Server hot.


Vegetable Puff

The last two weeks have been crazy busy. With work, festivals, daughters visit, it was two weeks I didn’t realize how it went by. Anyway, back to normal this weekend.

So, last Saturday Sneha was doing her homework, and my Husband and I were watching BNP Paribas Open. We are crazy tennis fans, especially me. It was cold, and we wanted to have something spicy and crunchy. I saw in the Fridge was Puff Pastry Dough. So, I immediately had this great idea to prepare Vegetable Puff. If you eat this Puff, you will not miss Bangalore. :)

Quick, easy, and has no onion or garlic. So, I can say it is Madwa recipe no? Just kidding.


Anyway, below is the ingredient list and the recipe itself. Enjoy. More and more delicious posts coming this weekend.


  • 1 package Puff Pastry
  • 3 potatoes washed, boiled, and grated (yes, that’s the trick)
  • 1/4 cup frozen or fresh peas
  • 1 red and green capsicum finely chopped and microwaved
  • Green chillies to taste
  • Ginger to taste
  • Salt to taste
  • Few fresh coriander leaves
  • Oil, jeera, hing and mustard seeds
  • 2 tsp milk


  • Thaw the Puff Pastry as per directions.
  • Cut them to any size you like. Mine are all sizes and shapes.
  • Heat a pan, add oil. When it is hot, mustard seeds, jeera, hing, grated ginger, green chillies, peas, microwaved capsicum, and potatoes.
  • puff-palya
  • Add salt, and finally fresh coriander leaves.
  • Keep this aside until cool.
  • Now, fill the pastry sheets and shape them anyway you wish.
  • puff-pastry
  • Preheat the oven to 375-400 degrees Fahrenheit.
  • Brush milk on top of each puff to get the golden color.
  • Place these Puffs until golden brown.
  • Eat them as is, no need for anything.


P.S: Let me tell you a secret. In a few of those puffs I put Kissan Jam, thought it would be so yummy to eat Sweet and Savory. The ones filled with Jam overflowed the Oven and made a mess. Learnt a lesson not to try new tricks. :)

ಬೆಂಡೇಕಾಯಿ ಗೊಜ್ಜು – Bendekaayi Gojju

Having time to cook is a great luxury when you have a full time job, and travel a lot. I enjoy cooking very much. However, time is a big constraint. So, I always try to manage to make some changes to the elaborate cooking we have in our Indian foods. Some, quick and easy recipes always helps.

So, if you want to prepare authentic madhwa ಬೆಂಡೇಕಾಯಿ ಗೊಜ್ಜು  – Bendekaayi Gojju, it is quite time consuming. Especially, the frying and grinding. So, I came up with a quick recipe which actually tasted exactly like the authentic version.

Authentic Gojju is posted here:



  • 1 frozen  box Lady’s Finger
  • Tamarind paste one big spoon
  • Tomato Paste one big spoon
  • 3 tsp Huli or Sambar Powder
  • 6 tsp Jaggery
  • 1 tsp mustard seeds
  • 1 tsp methi seeds
  • pinch of hing
  • 1 /2 tsp haldi
  • 5-6 curry leaves
  • 2 tsp Maida


  • Thaw the Lady’s finger and microwave until soft.
  • Next, in a thick pan, add oil. When it is hot, add mustard seeds, methi seeds, hing, curry leaves, and haldi. If using fresh Lady’s finger fry them now until soft.
  • Add the cooked frozen Lady’s finger
  • In a bowl, mix the tamarind, tomato paste along with maida. Make sure there are no lumps.
  • Add this paste to the pan.
  • Also add the Huli Powder, jaggery, salt.
  • Let it boil for 7-8 minutes.
  • The gojju becomes quite thick at this point.
  • Serve with Rice and Rasam.



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