Karibevu chutni pudi

I have been intending to put this post for quite sometime now. From the time my friend requested for the recipe, it is on top of my list and finally in my blog as well.
Chutneypudi is a most suitable accompaniment for most south Indian breakfast dishes. You can also enjoy it with hot rice and ghee. There are many flavors of chutney pudi that can be prepared like mint leaves based, peanut based, just dal based and so on. Today I present curry-leaves flavored chutni pudi or karibevu chutni pudi as it is called in Kannada. So, here it is.


1 to 1.5 cups curry leaves
1/3 cup urad dal
1/3 cup toor dal
1/3 cup channa dal
1/3 cup kobri or dry coconut, grated
A big pinch of hing
10 – 15 dry red chillies
2 tbsp of sugar or powdered jaggery
2 tsp of dry tamrind powder
Salt to taste

Let’s begin
First, clean the Curry leaves and roast them in a pan. Once roasted, spread it on a plate and let it cool.


Then take all the dal in the pan and roast them till they emit their fragrance and turn light brown. Once done, add them on top of the roasted curry leaves.


Then roast the grated dry coconut and hing and after it has turned light brown, add it on top of the dal and let it cool.


Lastly, roast the red chillies. This also should be let to cool.


Now, once all the roasted ingredients are cooled, take a grinder jar. Ensure the jar, the cap and the blades are dry. Then all the roasted ingredients, along with jaggery, tamarind powder and salt.


Final step – Grind. Grind it into powder not too smooth, not too coarse.


Your chutney pudi is ready now. Enjoy it the way you want!!
Note: Keep it stored in a air tight container for long shelf life.



Khara kadalebeeja

It was a rainy evening. My hubby asked for something spicy. When it comes to rain and spicy food my husband’s imagination always ends up in a plate of hot bajji. To widen the scope of his imagination, I decided to try something new. I had read the recipe of khara kadalebeeja that morning in the newspaper. So, I decided to give it a shot.

Khara kadalebeeja is generally sold in packets in bakeries and other condiments shops. Packets usually showcase red coated peanuts but what I prepared did not turn all that red, maybe because I did not add in the extra color. The taste was great! So, here it is!


1 cup groundnuts / peanuts
1/2 besan / gram flour
1 tbsp rice flour (This was my idea… for extra crispy peanuts)
1 tsp red chilli powder or to taste
1/2 tsp turmeric powder
A pinch of hing
1/2 tsp jeera / cumin seeds, crushed. Or 1/2 tsp of jeera powder
A big pinch of hing / asafoetida
Salt to taste
Oil for deep frying

Let’s get started

In a plate spread the peanuts. Sprinkle water on them so they are completely wet.

In a bowl, add rice flour, besan, red chilli powder, turmeric powder, crushed jeera, hing and salt. Mix all these dry ingredients well.

Spread the besan mix on top of the peanuts. Mix them well, so there is a coating of besan mix on each of the peanut.

Heat oil. Deep fry the peanuts in batches.

Enjoy your khara kadalebeeja with a hot cup of tea while it rains outside!

Hesarubele masala

This is a perfect evening snack on a lazy day. You can fix it in no time.
This is basically a street food. Any junk food prepared at home is far better than eating it on the street. As always this dish also has been tweaked to suit my taste buds. So, Here it is… the Hesarubele Masala.


1 medium sized Onion, finely chopped
1 medium sized Tomato, finely chopped
2 small sized Carrots, grated
1 green chilli, finely chopped
About 2 tbsp of chopped coriander leaves
1/2 tsp of lemon juice
100gm Moong dal (fried and salted)
100 gm Aloo Bhujiya (Spicy version)
Salt to taste

And then…

Arrange all the required ingredients.


Keep the fried moong dal and bhujiya handy. I used Haldiram’s Moong dal and Bhujiya. The choice of brand is completely yours.


Mix all the ingredients except Bhujiya, Moong dal and coriander leaves in a mixing bowl.


Just before serving add in the moong dal and coriander leaves, mix well, top it with some bhujiya and serve.Simple! Isn’t it? Now sit back and enjoy!!



Mavinakai gojju

This amazing dish is made of raw mangoes and widely prepared in the malnad region of Karnataka. The tangy-spicy combination of this dish will leave you yearning for more. This dish is usually prepared with raw mango of dindaga variety. I prepared this dish with the raw mangoes from my in-laws garden. I’m not sure of the variety name right now but will surely get back on that. It certainly was not dindaga. This recipe was taught by my granny dearest.

2 raw mangoes
5-6 green chillies ( I used 15-20 jeerige menasina kai, a small sized chilli which is super hot in taste)
1 tbsp coconut oil
1 tsp mustard seeds
Few curry leaves
A pinch of Asafoetida or hing

Let’s get into action
First cut the mango as shown in the picture below.

You will have 6 pieces, I have 5 as I was super tempted to eat the raw mango with salt and gave in to the temptation.
Heat a pan and place the raw mangoes in it. Add water so the raw mangoes are almost immersed in it.

Close the lid and allow it to cook till soft. After 5-7 min, turn the mangoes and cook for few more mins. Add more water if required.

Once done, transfer the mango pieces into a bowl. Allow it to cool. If there is any water left in the pan, preserve it for later use.

After the mangoes cool, squeeze the mangoes to separate the pulp from the skin. Add in preserved water to help the squeezing process. Now, add salt to taste.

Chop the green chillies finely. If your using jeerige menasinakai, like me, crush them using mortar and pestle.

Take a small pan. Heat coconut oil. Add the mustard seeds. Once they crackle, add the green chillies and fry till they turn light brown. Then, add curry leaves and hing. Fry for a few seconds.

Take it off the heat and transfer the contents to the mango pulp.

Mix it well and it is done!!
Enjoy this gojju with rice and a little coconut oil. I’m sure you can’t stop at one serving!