Regional Cusines of India (RCI) event-Karnataka (one of the southern state of India) being hosted by our dear Asha of Foodie's Hope. The announcement for this event is here. RCI was originally started by LakshmiK of "Veggie Cuisine" blog and other foodie bloggers take turns hosting this event
More about Karnataka tourism here.
Karnataka, in particular Bangalore, is a place very dear to me. As a kid, this was the very first place (Bangalore and Mysore) my parents had taken me on sight-seeing. After every trip, my dad would require (read, trouble) me to write an essay about it (Well, I hated it as a kid. But now you know why I loved writing GRE and eventually blogging). The grandeur of the Mysore palace and the vast expanse of natural beauty Brindavan Gardens with Mysore all decked up for Dussehra was enchanting. And the simplicity and the warmth exuded by the people made the essay-writing a cake-walk..even here I have to mention food ;)
Fast forward a few years and I land up in Bangalore for training (and eventually work for a year) with all my dear friends. We have literrally grown up there. This was the first time we were away from home and away from the secured environs of the dorm. But Bangalore was home - a city with warm loving people who are cosmopolitian while maintaining the Kannadiga culture - the modern-day India. I miss Bangalore!
I cherish the memories of our weekend movie outings (first movie was at Rex theater, yeah! remember, Vrindu?), window-shopping in MG Road/Brigade Road ;), actually shopping at Commercial Street and Jayanagar 4th Block. Or stuffing ourselves with yummy chat at Gangotri, Koramangala. First bite of KFC Chicken - Thanks to the yummy Indianized version of KFC Chicken, I can never develop a liking for the KFC Chicken in US :( Dosa outing at Dosa Corner, Jayanagar. And the multitudes of other eating places! How easily we slip into food memories! :)
Since I have provided more than enough background on why I am excited about RCI-Karnataka, you would think that contributing for this event was easy for me. Not at all. Since I never cooked back then. :( How could I ever just eat without finding the recipe...That's not the present day me :) Now I get so inquisitive, I wonder if people think I am confirming whether they actually made it or not :) So I searched and searched and finally narrowed down on Kosambari and Bisi-Bele-Bhaath. Funny thing is I loved Kosambari when it used to be served for lunch in office cafeteria. I used to like it so much that I would eat only Kosambari for lunch. But I did not know it was called so and that it was made of Moong dal till exactly two days ago! :)
Enjoy the recipes and do let me know if anything can be modified to make it authentic Kannadiga. Please let me know if you have any authentic Kannadiga non-veg dishes. I would love to try them.
Kosambari (makes 4 servings)
I used Payaswini's Recipe as noted here.
Yellow split moong beans - 1/2 cup (Initially soak in hot water, leave soaked for 3 hrs and then drain)
Cucumber - 1 medium , peeled and finely chopped
Coriander - 2 tbsp, chopped
Lemon juice - 2 tsp
Grated ginger - 1 tsp
Salt - 1 tsp or as per taste
Canola oil - 1 tsp
Mustard seeds - 1/2 tsp
Green chillies - 2, chopped
Asafoetida - a pinch
Place the drained moong beans, coriander, ginger, lemon juice and salt in a bowl. Add cucumber at the end, just before tempering so that it does make the mixture watery. Mix well and set aside.
Heat oil in pan, add the mustard seeds and allow the seeds to pop.Add green chillies, and fry a few seconds. Add asafoetida and remove from the heat. Add this seasoning to the cucumber mixture from Step 1 and mix well. Serve cold.
Bisi bele bhath (makes 5 servings)
I used Nupur's Recipe from "One hot stove" blog as noted here with some modifications.
Rice - 1 cup
Toor dal - 1 cup
Onion - 1 medium, chopped or Peanut
Mixed vegetables - 2-3 cups (green beans, frozen peas and carrots, zucchini, eggplant)
Tamicon Tamarind Concentrate - 2 tsp
Sambhar Powder (or MTR BBB Powder) - 4 tsp
Turmeric powder - 1 tsp
Red chili powder - 1/2 tsp
Salt 2 tbsp or as per taste
Ghee - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 10
Asafoetida - 2 pinch
Soak rice and dal for 20-30 mins.
In the pressure cooker, add ghee. Temper with mustard seeds, cumin seeds , curry leaves, asafoetida. When the mustard seed crackles, add chopped onion.When onion turns translucent however still crunchy, add turmeric powder, chili powder, sambhar powder and salt to taste. Stir in vegetables, dal, rice, tamarind concentrate, roasted cashews (optional) and 6 cups water. Bring to a boil and then pressure-cook for two whistle on Medium-High heat.
Garnish with coriander. And ghee (optional). Enjoy with chips, papad, something crispy!