Archive for the ‘Authentic Madhwa Recipes’ Category

Mantralaya Getting Ready for Aaradhane

My most favorite place in the world, Mantralaya is getting ready for our beloved Rayaru’s Aaradhane.

Check the link below:

Sabhudani Vada – Gluten Free


I had eaten Sabhudani vada several decades ago. I always wanted to try the same, but for some reason stopped since the vada sucks up so much oil. A few weeks back, for my Daughters birthday which was on Ekadashi I wanted to prepare something which she and a couple of her friends and invitees could eat.

So, I decided to make Sabhudani Vada instead of Sabhudani Khichadi. I was a little bit scared to try this for the first time, but decided to try it anyway. And, anytime you hesitate something always goes wrong. Same thing happened here. I soaked the Sabhudani around 2.00 PM in the afternoon. Even at 6.00 PM a few minutes before the guests were supposed to arrive, the Sabhudani pearls were still hard. So, I put a whole lot of water and microwaved it for 3 minutes. This made the Sabhudani watery. So, made some changes and the Vada’s fried out perfect. So, here are the ingredients and the procedure for the same.


  • 1 cup Sabhudani- Sago
  • 3 large potatoes – peeled, boiled and grated
  • 3 green chillies
  • 1/2 cup peanuts finely ground
  • 1 inch Ginger
  • 1 bunch corainder leaves
  • 10  curry leaves
  • Salt to taste and oil for frying
  • 1/2 cup Channa dal Powder (Besan)


  • Soak Sabhudani/Sago for 8-10 hours.
  • Grate the boiled potatoes
  • Mix all the ingredients along with Besan
  • Make sure you can make patties. water your hands so the sabhudani doesn’t stick to your hands.
  • Deep fry in medium flame, and drain on paper towels
  • Serve immediately
  • As I was frying, the sabhudani vada was disappearing.
  • It was soft inside, crunchy outside.


Sweet Potato Mint Paratha

I prepared this healthy, easy Paratha with very few ingredients. If you don’t have sweet potato, use a regular potato. You can read all the benefits of Flaxseed in the link below:

The link to Sweet Potato Chapathi is posted here:


  • 1 sweet potato or Potato
  • 1 cup Mint/Pudina finely chopped
  • 1 green chilli finely chopped
  • 1 tsp Oil
  • 2 tsps flaxseed powder
  • Salt to taste


  • Peel and Cook the sweet potatoes in microwave until soft as shown below in picture
  • Wash and finely chop Mint/Pudina and 1 green chilli
  • Mix whole wheat flour, salt, oil and 2 tsps Flaxseed Powder
  • Mix the dough. I didn’t need to add any water. If you need just add 1-2 tsp.
  • Make chapathis.
  • Serve with curd, pickle and any mixed vegetable.
  • Quick, easy, delicious and healthy.



ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ – Mavinakayi Chitranna – Raw Mango Rice – Recipe 2

The second way of making the ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ  – Mavinakayi Chitranna. The first method has been posted here. This is quite simple.

This second method is quite tedious, but worth all the extra work. The taste is just amazing. It involved dry grinding and next wet grinding. Maybe if you can do it in one go, easy for you.



  • Cooked  rice ( made from 2 cups raw rice)
  • 1/2 raw grated mango
  • 7-8 red chillies
  • 1 sprig curry leaves
  • 3-4 springs coriander leaves
  • 5-6 tsp freshly grated coconut
  • 5-6 tsp dry coconut powder
  • 2 tsp mustard seeds
  • 2 tsp methi seeds
  • 3 tsp oil, mustard seeds, jeera, urad dal, channa dal, haldi,peanuts, pinch of hing,
  • Salt to taste.


  1. Cook the rice in your rice cooker or pressure cooker. Spread it on a plate and separate the grains.
  2. In a pan, heat oil. Fry Red chillies, curry leaves, methi seeds, mustrad seeds, and dry coconut.
  3. Grind this dry masala.
  4. Next, in a wet grinder, grind with very little water, grated mango, grated coconut, and the dry masala above.
  5. In a pan, heat oil. Than add mustard seeds, urad dal, channa dal, hing, peanuts and haldi. Let the dals roast for a minute.
  6. Add the finely ground paste.
  7. Fry for a few more minutes.
  8. Now add the rice and gently mix all the ingredients. Add salt as well.
  9. Next, add  coriander leaves. Let the heat be very low.
  10. Turn off the gas and  serve.
  11. Serves 3 people.


Mint Mango Chutney – ಫುದಿನಾ ಮಾವಿನಕಾಯಿ ಚಟ್ನಿ


Raw mangoes have become a constant in my house. Just love the flavor of Raw Mango. Made this delicious chutney from the Mint which has started growing in my place.


  1. 1 cup fresh grated coconut
  2. 1/4 cup grated Raw Mango
  3. 10-12 Mint/Pudina leaves
  4. 1/2 bunch coriander leaves
  5. 10 green chillies
  6. 1 inch grated ginger
  7. 1/2 tsp lemon juice
  8. salt to taste, and 1/4 tsp sugar
  9. for seasoning – 1 tsp mustard seeds, 1 tsp urad dal. 1 red chilli, 4 curry leaves, pinch of hing


  1. Grate Raw Mango, and Coconut. Wash the Pudina/Mint.
  2. Now, add all the ingredients from 1-8 and grind to a smooth paste.
  3. Heat a small pan, add 1 tsp oil. Now add all the ingredients mentioned in 9 for seasoning.
  4. Add this seasoning to the chutney, and serve with Idli, Dosa, Poori, chapathi or GundaPongalu


P.S: I didn’t add the seasoning, since didn’t want to eat too much oil.

Bitter Gourd Stir Fry

I am not used to having tons of Bitter Gourd in the Fridge. So, had to make something different. So, decided to experiment with Bitter Gourd Stir Fry. I had eaten this almost 13 years back when in Dubai. My friends at work shared this with me, and it was crunchy, bitter and salty. I just didn’t like it, but ate it by gulping water. I guess, every decade our taste buds change. No idea, but this recipe is going to be a keeper.


  • 3 Bitter Gourd washed and chopped in circles
  • For seasoning: Oil, mustard seeds, jeera, hing, haldi, curry leaves, and red chilli powder


  • Wash and chop the Bitter Gourd in circles. Remove the seeds

  • At this point, I microwaved the Bitter Gourd for 6-7 minutes until they were tender. hagalkayi-fry1

  • In a pan, add oil and when it is hot, mustard seeds, jeera, hing, turmeric powder and curry leaves.

  • Next, add the tender Bitter Gourd ,mix well.hagalkayi-fry2

  • Fry for a few minutes, and when they start turning crunchy add, red chilli powder and salt.hagalkayi-fry3

  • Lower the heat, and let the Bitter Gourd cook until crunchy.hagalkayi-fry4

ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು – Bitter Gourd Gojju

My Husband loves ಹಾಗಲಕಾಯಿ – Bitter gourd. We had brought ಹಾಗಲಕಾಯಿ – Bitter gourd from H-Mart, however he completely forgot and brought another huge batch from the Indian store. Now, what do you do with so much ಹಾಗಲಕಾಯಿ- Bitter gourd right? He said he wanted to eat Chapathi with ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju. I was not very inclined to make this with chapathi, and was a bit hesitant. He himself opened my blog, looked at the recipes and started frying the masala, when finally I went to the Kitchen to help him. Anyway, the ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju was just amazing, and so here comes the recipe for ಹಾಗಲಕಾಯಿ ಗೊಜ್ಜು  – Bitter Gourd Gojju.

Ingredients for grinding:

  • 2 tsp channa dal
  • 2 tsp urad dal
  • 5-6 red chillies
  • 3 tsp sesame seeds or White yellu
  • 2 tsp Methi seeds
  • 2 tsp Jeera
  • 6 tsp coconut ( dry or fresh)

Ingredients for Gojju:

  • Tamarind paste one big spoon
  • Tomato Paste one big spoon ( for color)
  • 5-6 ಹಾಗಲಕಾಯಿ –  Bitter Gourd chopped evenly
  • 6 tsp brown sugar
  • 1 tsp mustard seeds
  • pinch of hing
  • 1 /2 tsp haldi
  • 5-6 curry leaves



  • In one tsp oil roast all the ingredients listed for grinding.
  • Grind these ingredients.
  • Microwave the ಹಾಗಲಕಾಯಿ – Bitter gourd until soft.
  • The change I made here was to grind the dry ingredients powder, tamarind paste, tomato paste with little water. ( so, basically ground dry ingredients, and next made it a wet paste)
  • Next, in a thick pan, add oil.
  • When it is hot, add mustard seeds, hing, curry leaves, and haldi.
  • Next, add the ಹಾಗಲಕಾಯಿ – Bitter gourd, and the wet paste and let it boil.
  • Finally, add the ground mixture and boil for another 7-8 minutes. The color as you see below completely changes.
  • Serve with chapathi or even plain rice. The spicy, tangy, hot Gojju tastes so yummy.


P.S:  I didn’t remove the bitterness of the ಹಾಗಲಕಾಯಿ – Bitter Gourd. I like to keep it intact so we can reap all the health benefits. And we both like the bitterness of the vegetable also.

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