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Thursday, October 2, 2008


2 cups White Rice(preferred: Sona masuri)
1 cup Blackgram seeds / Uddina bele
1/2 tsp Cumin seeds / Jeera
3-4 tsp Butter/ Benne
Salt to taste

Take around 1 cup of blackgram seeds in a pan and fry it in a microwave or stove until it gives nice aroma by without adding any oil. Once it is cooled, make smooth powder by grinding it in a mixer as shown in the picture below.
Soak white rice in water for about 3-4 hrs. Grind soaked rice into smooth thick paste b adding sufficient amount of water. Add butter, salt, cumin seeds and mix them well.

Add 1 cup of blackgram seeds powder to the same vessel and mix them well. Add water if required. (Don't make the dough too thin.) Kneed the dough properly and keep it aside for about 20-30 mins.
Fill the Chakkuli maker with this dough and press into chakkuli shape in a wax paper or a plastic sheet as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put pressed Chakkulis in oil and deep fry until they turn golden in color. Once they are cooled to room temperature, keep them in an airtight container.  Serve along with coffee or tea.

Bendekayi Pakoda

2 large Ladies Fingers / Bendekayi / Okra
1 medium sized Onion
2 - 3 tsp Rice flour/Akki hudi
4 - 5 tsp Bengalgram flour/Besan flour/Kadle hudi
Pinch of Asafotida powder/Hingu
Salt to taste
10 - 12 Cumin seeds / Jeera
1/2 - 3/4 tsp Chilly powder
1/2 tsp Garam Masala powder
1 Green Chilly
2 - 3 Coriander leaves
4 - 5 Curry leaves

Chop okra, onion, green chilly, coriander leaves, curry leaves into small pieces and put them in a vessel.

Add rice flour, bengal gram flour, asafoetida powder, salt, chilly powder, garam masala, cumin seeds to the same vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)
Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and put it in oil. Fry both the sides of pakoda until they turn golden in colour. Serve hot along with tomato ketchup or any chutney. The above mentioned ingredients will serve 15-20 Bendekayi Pakodas.

Okra (Bendekayi | Ladyfinger) Majjige Huli | ಬೆಂಡೆಕಾಯಿ ಮಜ್ಜಿಗೆ (ಕಾಯಿ) ಹುಳಿ (ಮೇಲಾರ | ಮೇಲೋಗರ)

Okra in Coconut & Buttermilk gravy

10 - 15 medium sized Okra (Ladyfingers)  |  ಬೆಂಡೆಕಾಯಿ 
4 - 8 Green Chillies  |  ಹಸಿಮೆಣಸು
1.5 cups grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ (Preferred: White Part)
Pinch of Turmeric powder  |  ಚಿಟಿಕೆ ಅರಶಿನ ಹುಡಿ
Grape sized Tamarind  | ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ  ಹುಣಸೆ ಹಣ್ಣು
Grape sized Jaggery (Optional)  |  ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಬೆಲ್ಲ (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ)
1.5 cups fresh Buttermilk  |  ತಾಜಾ (ಸಿಹಿ) ಮಜ್ಜಿಗೆ
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
1 tsp Butter or Oil  |  ಬೆಣ್ಣೆ ಅಥವಾ ಎಣ್ಣೆ
1 tsp Mustard seeds  |  ಸಾಸಿವೆ
1 - 2 broken Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು

Chop Okra into medium sized pieces(1 inch sized), cut 2-3 green chillies into two pieces as shown in the picture below.

Put the chopped Okra in a thick bottomed vessel/pan. Fry them for about 4-5 mins in medium flame to get rid of the stickiness of ladies finger. 

Add fried ladies fingers, cut green chillies, turmeric powder, tamarind juice, salt, water in a vessel and cook them well by covering the lid, until all the water content is evaporated. Gently mix in between.

Grind grated coconut and one green chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) 

Add this ground coconut to a vessel containing cooked ladies fingers and mix them well. Add buttermilk to the same vessel and mix them well and bring it to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to Majjige Huli.)

Put mustard seeds, red chilly pieces, butter in a pan and heat. Once it starts spluttering, add it to Majjige Huli. Mix well before serving. It goes well with Rice and Breakfast Items. The above ingredients make around 5 cups of Majjige Huli.

Tips (ಸಲಹೆ):
 * Frying the Okra before cooking reduces the stickiness
 * Don't over boil the Majjige Huli
 * Frequently mix (gently) while boiling
 * Use hot water to grind frozen/refrigerated Coconut
 * Use white part of the Coconut & grind it to smooth paste for best results
 * For Yogurt/Curd, add little water and put it in a Mixer for few seconds
 * ಬೆಂಡೆಕಾಯಿಯನ್ನು ಬೇಯಿಸುವ ಮೊದಲೇ ಸ್ವಲ್ಪ ಹುರಿಯುವುದರಿಂದ ಅಂಟು ಕಡಿಮೆಯಾಗುತ್ತದೆ
 * ಮಜ್ಜಿಗೆ ಹುಳಿಯನ್ನು ತುಂಬಾ ಕುದಿಸಬೇಡಿ
 * ಕುದಿಯುವಾಗ ಆಗಾಗ್ಗೆ ಸೌಟು ಹಾಕಿ ನಿಧಾನಕ್ಕೆ ತೊಳೆಸಿ
 * ಫ್ರಿಡ್ಜ್/ ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟ ಕಾಯಿತುರಿಯನ್ನು ರುಬ್ಬುವಾಗ ಬಿಸಿ ನೀರನ್ನು ಬಳಸಿ
 * ತೆಂಗಿನಕಾಯಿಯ ಬಿಳಿಯ ಭಾಗವನ್ನು ಉಪಯೋಗಿಸಿ ಮತ್ತು ನುಣ್ಣಗೆ ರುಬ್ಬಿ 
 * ಮಜ್ಜಿಗೆ ಇಲ್ಲದಿದ್ದರೆ ಮೊಸರಿಗೆ ಸ್ವಲ್ಪ ನೀರು ಹಾಕಿ ಮಿಕ್ಸಿಯಲ್ಲಿ 1 ನಿಮಿಷ ರುಬ್ಬಿ ಹಾಕಿ