Recipe to make delicious, hot, lightly spiced Rajasthani Kadhi or Majjige Paladya as it is called in North Karnataka. Perfect for the rainy season when you do not like to eat cold curd/yogurt. Enjoy the simple dish, easy to prepare & easy on the stomach.

Ingredients: Makes one large bowl

  1. Beaten Curd/Yogurt – Mosaru – 2 Cups
  2. Gram Flour/Besan/Kadale Hittu – 2 Tbsp
  3. Red Chilli Powder – 1 Tsp
  4. Coriander Powder/Dhania Powder – 2 Tsp
  5. Cumin Powder/Jeera Powder – 1 1/2 Tsp
  6. Garlic – Slightly Crushed/Chopped – 1-2 Cloves [Optional]
  7. Fenugreek Seeds/Menthya Kaalu – 4-5
  8. Cumin/Jeera – 1 Tsp
  9. Green Chilli – Chopped – 1-2
  10. Curry Leaves/Karibevu – Roughly Torn/Chopped – 6-7
  11. Coriander Leaves – Kottambri – Chopped – 2 Sprigs
  12. Turmeric/Arishina – 1/2 Tsp
  13. Asafoetida/Ingu – A Pinch
  14. Salt – As Per Taste
  15. Oil – 2 Tsp


  1. In a bowl, add gram flour, jeera powder, red chilli powder, dhania powder, turmeric.
  2. Mix in a little curd & water so that it becomes runny paste. Make sure there are no lumps.
  3. In a pan, heat oil. Temper jeera, asafoetida, menthya seeds.
  4. Add curry leaves, garlic & green chilli. Let them splutter.
  5. Slowly add the paste made in step 1 & 2. Make sure it does not catch the bottom of the pan.
  6. Add remaining curd and mix well. Add salt.
  7. Add coriander leaves.

To Serve:

  1. Serve piping hot with steamed rice/anna may be with a papad or even a piece of pickle.
  2. Doesn’t need anything else.

Culinary Secrets:

  1. This can be made with vegetables like ash gourd, bottle gourd, snake gourd, raw banana, cucumber or even tomatoes. Dice them into big pieces and cook them before hand with water and a little salt.
  2. Gram flour can be substituted with chana dal/kadale bele soaked in water. Add a little coconut, grind with soaked dal and you can turn this into Majjige HuLi.
  3. Garlic can be substituted with ginger or even both are optional depending on what you want eat that day. Tastes amazing anyhow
Published in: on September 1, 2012 at 9:43 PM  Leave a Comment  

Roasted Tomato Dip


Long long long time! After all now that the World cup & IPL are over, I will start posting regularly… 🙂

Ingredients: Makes one bowl

  1. Tomatoes – 2 Medium
  2. Onions – 1 Medium + 1 Medium
  3. Garlic – Roasted – 2 Cloves
  4. Curd/Yogurt – 2 Cups
  5. Oil – For Smearing when roasting + Tempering
  6. Jeera Powder – 1 Tsp
  7. Mustard – for Tempering – 1/ 2 Tsp
  8. Red Chilli – 1 – broken into pieces
  9. Salt
  10. Coriander leaves – 5-6


  1. Roast the tomatoes, onions on flame directly or in pre heated oven at 180 degree Celsius.
  2. Roast the garlic in oil in a pan.
  3. De-skin and mash/chop the tomatoes roughly.
  4. Chop the roasted onion into thin strips.
  5. Whisk the curd thoroughly. Add salt, mix and keep aside.
  6. Add the jeera powder.
  7. Temper with red chilli and mustard in oil. Serve chilled with fresh coriander leaves on top.
To serve:
  1. Add finely chopped onions on top along with coriander leaves.
  2. Sprinkle jeera powder on top.
  3. Serve with toast or chapati. A healthy topping, spread for toast.
Culinary Secrets:
  1. Use roasted jeera powder for enhanced flavour.
  2. Use firm tomatoes, just ripe. Use a long fork when roasting directly over the flame.
  3. Use hung curd (curd hung in a clean white muslin cloth) to make the cool dip. Add chaat masala if you like.
Published in: on May 31, 2011 at 7:28 PM  Leave a Comment  

Shunthi Tambuli

Namaskara !

Uff this summer ! Could not post recipes the previous week…. So here is one for the summer. Simple and cool …

Tambuli is a speciality of the Uttara Kannada region, Sirsi, Shimoga, Gokarna and other malnad regions. Reduces body heat and “Shunthi” (Ginger) very good for digestion since it has very rich  fibre content.

Ingredients: Makes a bowl of tambuli.

  1. Ginger  – Shunthi – grated/chopped finely – 2″ piece
  2. Thick Buttermilk – Gatti Majjige – 2 Cups
  3. Dry Mango Powder – Amchur powder –  1/2 Tsp
  4. Sunflower Oil – 1 Tsp
  5. Dried Red Chillies – Byadagi Menasinakaayi -Broken into 3-4 pieces – 1 or 2
  6. Mustard – 1/2 Tsp
  7. Asafoedtida – Hing- A pinch
  8. Curry leaves – Karibevu – 1 Sprig
  9. Salt – To taste


  1. In a bowl, mix in the ginger with the buttermilk.
  2. Add salt and amchur powder. Mix well.
  3. In a pan, heat oil.
  4. Add mustard. Let them crackle.
  5. Add the red chillies, hing and curry leaves. Let them splutter.
  6. Pour this vaggarne/tadka over the ginger-buttermilk mixture.
  7. Mix well.


  1. Add a pinch of rock salt or chaat masala if amchur is not available.
  2. Make vaggarne/tadka with ghee.
  3. Add coriander leaves on top if required.

To Serve:

  1. To garnish,.sprinkle a pinch of red chilli powder and chaat masala on top of the tambuli.
  2. Serve with hot steamed rice, papad or sandige.
  3. The tambuli should be of liquid consistency.
Published in: on April 13, 2010 at 9:41 PM  Leave a Comment