Archive for the ‘Authentic Madhwa Recipes’ Category

ಕಡಲೆ ಬೇಳೆ ಕೊಸಂಬರಿ – Channa Dal Kosambari

Typical Madhwa Lunch

Like I mentioned in my earlier post, during any special occasion in our Madhwa houses, we are supposed to make 2 Kosambaris. One from Channa dal or kadale bele, and the other from Split Moong Dal or Hesaru bele. In our family what we do instead of making 2 Kosambari’s is to mix a tsp of Channa dal or Kadale bele to the Hesaru Bele Kosambari.

This time, I actually prepared two Kosambaris for Ugadi, so I could take a picture and later mixed them. :)


So, here comes the recipe for the Channa Dal Kosambari:


  • Channa dal or Kadale bele soaked in water for 3-4 hours
  • 1 Cucumber finely chopped, remove the seeds
  • Cilantro finely chopped – optional
  • 6 tsp fresh Coconut, finely grated
  • Lemon Juice to taste
  • Salt to taste
  • 1 tsp oil, mustard seeds, pinch of hing and 2-3 finely chopped green chillies for seasoning.


  • Drain the water from the soaked dal.
  • Make sure there isn’t any water at all.
  • Now mix Cucumber, Coconut, Cilantro, Salt and Lemon Juice.
  • In a small pan, heat oil, add mustard seeds, hing and green chillies.
  • Mix it with the Kosambari and serve.

P.S: Moong Dal Kosambari

ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa


It is very common every 15 days during Dwadashi to prepare ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa. The main reason being ಹೆಸರು ಬೇಳೆ – Moong Dal has a cooling effect, and you need that after fasting on Ekadashi day.

I was surprised to see that I hadn’t posted one of the most commonly prepared dishes. Anyway, since Sunday was Dwadashi, I prepared the traditional food, ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa and ಸೊಪ್ಪಿನ ಹುಳಿ – Leafy Green Sambar, again one of the most commonly prepared Sambar during Dwadashi.

ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa most simplest sweet dish you could ever ask for.


  • 1 cup ಹೆಸರು ಬೇಳೆ  – Moong Dal
  • 1 cup ಬೆಲ್ಲ  – Jaggery
  • 4-5 tsp Fresh or Dry Coconut
  • Nuts of your choice
  • Raisins, and Cardamom
  • Oil or Ghee
  • 1/2 cup Milk (optional)
  • 4-5 Cloves (optional)


  • Fry the ಹೆಸರು ಬೇಳೆ  – Moong Dal in oil or ghee.
  • I also fry the Raisins, cloves  and nuts along with the ಹೆಸರು ಬೇಳೆ  – Moong Dal.
  • Add 1 and 1/2 cup water and pressure cool for 2 whistles.
  • The ಹೆಸರು ಬೇಳೆ  – Moong Dal should still hold its shape and not be completely mushy.
  • Once the pressure cools down, add Jaggery, coconut. And add milk if you are using it.
  • Let it boil for a few minutes.
  • Finally, add cardamom.
  • Serve hot or cold.


Red Capsicum Upma – ಕೆಂಪು ದೊಣ್ಣೆ ಮೆಣಸಿನಕಾಯಿ ಉಪಿಟ್ಟು

I love red capsicum. This Red Capsicum Upma – ಕೆಂಪು ದೊಣ್ಣೆ ಮೆಣಸಿನಕಾಯಿ ಉಪಿಟ್ಟು  has such a wonderful color with the redness coming from the capsicum and yellow from turmeric.



  • 2 cups Rava or Sooji or Rave
  • 1 and 1/2 cups evenly chopped Red Capsicum.
  • 4-5  green chillies.
  • 1/4 fresh finely grated coconut ( Optional)
  • 4-5 curry leaves finely chopped
  • 3 tsp finely chopped cilantro
  • Salt to taste
  • sugar to taste
  • 2 tsp lemon juice
  • 2-3 tsp Oil, and 1 tsp mustard seeds, 1 tsp channa dal, 1 tsp urad dal, 1/2 tsp turmeric, pinch of hing for seasoning


  • First, in a non stick pan or any deep vessel fry the rava continuously until it turns golden brown. Make sure it doesn’t burn out. Transfer this onto a plate.
  • Next, add  oil. When it is hot enough add all the seasoning ingredients one after another.
  • Add green chillies and curry leaves also. Add the capsicum and 3 cups of water and cover.
  • Let this boil until the capsicum is cooked.
  • Now add the  salt, sugar. Once this boils as well, slowly add the rava.
  • While you are adding rava, make sure there are no lumps, so keep stirring continuously. It should look watery when you have added all the rava.
  • Now, cover the vessel, and cook on slow fire for another 15-20 minutes, once the rava is cooked, add coconut, finely chopped cilantro and lemon juice.
  • Serve with chatnipudi and yoghurt. Enjoy.


P.S: Lots of other varieties of Upma are posted, check the food section.

Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ


I am just so tired of preparing the same Upittu, Sabhudana Khicahdi, Avalakki and Chapathi on Thursday’s. Today, I decided I am going to try something different. The refrigerator was almost empty, with just carrots and 1 cucumber. There was lots of frozen vegetables, but I had to prepare something quick and get to work. So, I decided to make Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ. Akki Rotti – ಅಕ್ಕಿ ರೊಟ್ಟಿ at my place can always have just one vegetable and it is Onion. My husband was not sure why I was preparing Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ on a weekday. I told him, it will not take too much time, and will be ready even before he realized. I use one Tava and one Bandale so I can make two at a time. The Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ  was just amazing.

This Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ is very common in most of my relatives houses where they have never eaten Onions. Like in my Mysore Ajji’s house. Ajji has never eaten Onion. She used to prepare Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ for her, and onion rottis for us when she stayed with us.


  1. 2 cups Rice Flour
  2. 1 large Cucumber finely grated
  3. 6-8 green chillies finely chopped
  4. 1/4 cup fresh or frozen coconut
  5. 8-10 sprigs cilantro leaves finely chopped
  6. 1 tsp jeera
  7. salt to taste


Mix all the ingredients in a large bowl with water. The dough should be pillable, not too watery.


In a cold pan or tava, add 1 tsp oil. Now take a tennis size ball of the dough and place in the center of the tava.

With your palms, slowly start tapping the dough until it forms a thin circle around the tava.


You can add oil or water to your finger tips while doing this.

Once the rotti is thin and evenly spread, turn the gas on and place this Tava.

Let it cook in medium heat until all sides are done.


Simultaneously on another stove, make the rotti on a bandale, pan.


Reverse and cook for a minute or two.


Serve with Chutney or pickle.It tastes crunchy, spicy and way too yummy.

P.S:  After you finish making one rotti, the tava or pan has to washed in cold water so that you make another one. If the pan is hot, the dough sticks and you can’t make a thin rotti.

You can find recipes for other rotis posted here:

ಮೊಸರು ವಡೆ – Dahi Vada


Make Uddina Vada as mentioned in this post.

I don’t soak the ಉದ್ದಿನ ವಡೆ – Uddina Vada in water like most recipes do.


  • ಉದ್ದಿನ ವಡೆ – Uddina Vada
  • 2 cups ಮೊಸರು – Dahi
  • 1/2 tsp crushed black pepper
  • 1/4 tsp red chilli powder
  • 3-4 sprigs Cilantro
  • 5-6 tsp any Spicy Mixture


  1. Beat  2 cups of ಮೊಸರು – Dahi so it is smooth and fluffy.
  2. To this beaten ಮೊಸರು – Dahi add salt, crushed black pepper, a pinch of red chilli powder.
  3. Finely chop cilantro
  4. Place the ಉದ್ದಿನ ವಡೆ – Uddina Vada in the ಮೊಸರು – Dahi.
  5. Add chopped cilantro, and any spicy mixture you have
  6. Serve immediately.


ಹಸಿ ಮಜ್ಜಿಗೆ ಹುಳಿ – Hasi Majjige Huli

Last week when we brought ಪಡುವಲಕಾಯಿ or Snake Gourd, I made two dishes. One was  ಪಡುವಲಕಾಯಿ or Snake Gourd palya, which was posted yesterday. The other was ಪಡುವಲಕಾಯಿ or Snake Gourd ಹಸಿ ಮಜ್ಜಿಗೆ ಹುಳಿ .


The ಹಸಿ ಮಜ್ಜಿಗೆ ಹುಳಿ can be prepared with many other vegetables, you just need to know the procedure. Vegetables like Cucumber, Squash, Seeme Badanekayi etc etc can be used.


  • 1 ಪಡುವಲಕಾಯಿ or Snake Gourd washed and chopped into equal size
  • 1 cup Yogurt – ಮೊಸರು
  • 3-4 green chillies ( Mine was quite spicy, use less if you don’t eat that spicy)
  • 1 tsp Jeera
  • 3-4 tsp fresh coconut
  • 3-4 tsp ಪುಟಾಣಿ  ಹುರಿಗಡಲೆ
  • 1/4 tsp Hing
  • For seasoning – Oil, Mustard seeds, jeera, hing, turmeric
  • Salt to taste


  1. Cook ಪಡುವಲಕಾಯಿ or Snake Gourd either on your stove top or in a microwave
  2. Grind together into a smooth paste – Coconut, green chillies, Jeera, Hing, and ಪುಟಾಣಿ  ಹುರಿಗಡಲೆ
  3. Beat the yogurt so it is smooth
  4. Mix the ground mixture, yogurt, cooked ಪಡುವಲಕಾಯಿ or Snake Gourd.
  5. Add salt to taste.
  6. Make the seasoning and add to the mixture.
  7. Do not heat, this is ಹಸಿ ಮಜ್ಜಿಗೆ ಹುಳಿ – Hasi Majjige Huli
  8. Serve with Rice.


Snake Gourd Palya – ಪಡುವಲಕಾಯಿ ಪಲ್ಯ

Snake Gourd Palya – ಪಡುವಲಕಾಯಿ ಪಲ್ಯ  is my Husbands favorite. Anytime, we go to the Indian store, he buys Snake Gourd – ಪಡುವಲಕಾಯಿ  without fail.  This time I made Snake Gourd Palya – ಪಡುವಲಕಾಯಿ ಪಲ್ಯ  and hasi majjige huli. The recipe for hasi majjige huli is coming soon.



* 1 long Snake Gourd – ಪಡುವಲಕಾಯಿ  chopped evenly by removing  the seeds
* 2-3 red chillies
* 1/2 fresh coconut finely grated
* 2-3 sprigs finely chopped cilantro – optional
* 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 Snake Gourd – ಪಡುವಲಕಾಯಿ 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 Snake Gourd – ಪಡುವಲಕಾಯಿ and a few spoons of water. Cover and let it cook. I cooked in the microwave until the Snake Gourd – ಪಡುವಲಕಾಯಿ were very soft and tender.
* 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) :).


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