Ingredients :

1 Cup - Tamarind juice (Thick)
Salt to taste
1 Tbsp - Jaggery(Sharkkara)
Grated coconut for garnishing

For seasoning:

7 Tbsp - Oil
1Tsp -Mustard seeds
1 Tsp - Black gram(Uzhunnuparippu)
2 Tbsp - Peanuts(Nelakadala)
1 Tbsp - Bengal gram(Kadalaparippu)
4 Nos - Red chillies(Kollamulaku)
4 Nos - Curry leaves

For grinding :

1 Cup - Dessicated coconut or shredded copra
2 tsp - Coriander seeds
1 Tsp - Peppercorns
1 Pinch - Asafoetida(Kayam)
7 Nos - Red chillies(Kollamulaku)
1 Tsp - Cumin seeds(Jeerakam)
5 Nos - Curry leaves
2 Tsp - Sesame seeds(Ellu)
2 tsp - Bengal gram(Kadalaparippu)
1 tsp - Peanuts(Nelakadala)
1 tsp - Black gram(Uzhunnuparippu)

Cooking Instructions :

For the ground masala:
- Roast all the ingredients one by one and grind until fine except coconut.
- Then add dessicated coconut and grind once again to mix well.

For the tamarind juice:
- Soak tamarind in warm water for an hour and extract juice from it. Keep it aside.

- Heat oil in a pan.
- Add all the ingredients for seasoning one by one.
- Add tamarind juice and mix well.
- Add jaggery/sugar and salt and allow it to boil.
- Add ground masala powder to the boiling juice.
- Turn heat to medium and boil for few more minutes till the juice becomes thick and oil separates.

For the tamarind rice:
- Heat little ghee and oil in a pan.
- Add mustard seeds, black gram, peanuts and curry leaves.
- Add cooked rice and about 2 tbsp of prepared tamarind sauce.
- Mix well and Garnish with fresh grated coconut.

Bisi Bela Bath

Ingredients :

1 Cup - Rice
1/2 cup - Toor Dal
2 Nos - Boiled Potatoes
1/4 cup - cooked Peas
3 Tsp - Ghee
10 Nos - Cashew
1/4 Cup - Grated Coconut
1 1/2 Tsp - Tamarind Paste
10 Nos - Small Onions

For Masala:

8 Nos - Dry Red Chillies
1 1/2 Tsp - Corriander Seeds (Dhania)
1/4 Tsp - Fenugreek seeds
1/2 Tsp - Urad Dal
1 Tsp - Bengal Gram
1 Tsp - Khus Khus
1 No - Bay Leaf (Patta)

Cooking Instructions :

- Fry the above masalas in a dry pan and powder them.
- Mix Rice and Dal and cook in cooker.
- Heat oil in a pan, fry onions till brown, add cut boiled potatoes and peas, can also add brinjal.
- Add tamarind powder and 1/2 cup water and salt and the ground masala powder. Let it boil.
- Now add cooked rice and dal and mix well. Remove from flame.
- Fry the coconutes till brown and powder them.
- Garnish with chopped coriander, fried cashews and powdered cocounts.


Ingredients :

1 cup - Moong dal
1 tsp - Gram dal
1 cup - Powdered jaggery
15 Nos -Cashews
5 Nos - Cardamom
5 tsp - Melted butter

Cooking Instructions :

- Roast the cashews in Melted butter until it becomes golden brown and keep it aside.
- Steam Moong dal and Gram dal together in a pressure cooker until it becomes soft.
- Add powdered jaggery to 1/2 cup boiling water until it dissolves and mix it with cooked dal.
- Heat this mixture in a thick bottomed vessel in simmer for 10 mins.
- Add the ground cardamom and roasted cashews.

Udupi Upma

Ingredients :

1 Cup - Wheat Rava (Semolina)
1 Tbsp - Cooking oil
1 Tsp - Mustard seeds
1 Tsp - Cumin Seeds
1 Tsp - Ginger (grated)
4 Nos - Green chillies (chopped)
1 No - Onions (chopped)
Salt to taste
3/4 Cup - Peas, (Can use chopped carrots, eggplant, potatoes, cauliflower, cabbage, tomatoes as well)
1/4 Cup - Grated coconut
2 Tbsp - Corriander leaves (chopped)
2 tsp - Lemon juice

Cooking Instructions :

- Dry-roast rava until it just begins to turn brown, then keep aside.
- In a large saucepan/wok, heat the cooking oil.
- Add mustard seeds and wait for them to sputter. Then add cumin, ginger, green chillies and chopped onions and fry until onions caramelise.
- Add vegetables, salt and 1.5 cups of water, and bring to boil.
- Add the roasted rava, turn down the heat, and mix quickly to avoid lumps forming.
- The upma is done when all the water is absorbed by the rava.
- Garnish with grated coconut, chopped cilantro leaves and lemon juice.

Green Beans Gojju

Ingredients :

1/2 kg - Green beans, chopped
1/2 tsp - Mustard seeds
1/2 tsp - Turmeric powder
1 Spring - Curry leaves
2 tsp - Tamarind juice
1 tsp - Jaggery, grated
1/2 cup - Coconut grated
4 Nos - Green chillies
1/2 tsp - Asafoetida (Hing)
1 tbsp - Coriander leaves chopped
1/2 tsp - Cumin seeds (jeera)
1 tbsp - Bengal gram dal/Chana dal
1 tsp - Sesame seeds (til)
1 tbs - Oil
Salt to taste

Cooking Instructions :

- In a pan, dry roast the cumin/jeera, bengal gram dal/chana dal, sesame seeds/til until light brown.
- Grind with coconut, green chillies, asafoetida, coriander and little water to a fine paste.
- Heat oil in a suce pan, add mustard seeds, let it splutter then add chopped beans, turmeric powder and curry leaves.
- Add water and bring it to boil of cook till the beans turn soft.
- Then add the ground paste, tamarind juice, jaggery and salt.
- Cook for another 10-15 minutes till the gojju thickens.
- Serve hot with chapatis, rotis/Indian flat bread or plain rice.

Saarina Pudi


Ingredients :

5 Nos - Red chilies
1 tsp - Coriander seeds
1/4 tsp- Fenugreek seeds
1/2 tsp - Cumin seeds
Coconut oil
3 Nos - Curry leaves

Cooking Instructions :

- Heat oil and fry all the ingredients one by one.
- Take care not to burn anything.
- Powder all of them together.
- This powder can be saved up to 7 days.
- As days pass, the aroma of the powder decreases. So it is better making it fresh whenever required.

Bele Saru


Ingredients :

1/2 cup toor daal
1-2 tea spns sarina pudi
1-2 tea spns jaggery
1/4 tea spn tamarind extract or 2-3 pieces of tamarind
A pinch asafoetida
A pinch turmeric
2-3 green chilies (optional)
2-3 strands coriander leaves
2-3 curry leaves
1/2 tea spn mustard seeds
1 red chili
Salt to taste

Cooking Instructions :

Cook daal with turmeric.
Take out the juice of tamarind (or dilute tamarind extract) in 1 cup water.
Add jaggery, green chilies(if using) and cook till jaggery melts completely.
Add daal, sarina pudi, salt, chopped coriander, curry leaves and cook for another 3-4 mins.
Heat oil and add mustard seeds.
When they start popping, add asafoetida, red chilies cut into 2-3 pieces.
Add this seasoning to the daal and mix well.
Serve hot with rice.

The Famous Udupi Sambar

Ingredients :

  • 1/2 Cup Toor Dal

  • 1/2 Tsp Fenugreek seeds

  • 1 Tsp Urad Dal

  • 6 Nos Red Chillies

  • 2 Tsps Corriander seeds

  • 5 sprigs Curry Leaves

  • 1 cup coconut (Grated)

  • 30 nos Shallots

  • 1 tsp Mustard Seeds

  • 1 pinch asafoetida

  • 2 Nos Green chillies

  • 2 cups cut chunks of vegetables (brinjals, carrots, french beans, pumpkin, yam)

  • 2 Tsp tamarind paste:

  • Salt to taste

  • 2 Tsps Jaggery/Salt

  • Oil as per need

Cooking Instructions :

- Cook the tuvar dal till tender then mash.
- Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too.
- Add the red chilli and coriander seeds.
- Add a 3 sprigs of curry leaves and the grated coconut and roast.
- They should all turn light brown and aromatic.
- Cool and grind to a fine paste with a little water.
- Heat 1 tblsp oil in a pan.
- Add the mustard seed.
- When they splutter add 1/2 tsp of urad dal and the hing.
- Fry for a minute.
- Add the onions and green chillies, slit and the rest of the curry leaves.
- Add your choice of vegetables Fry till you get a nice aroma.
- Add a little water.
- Cover and cook till the veges are done.
- Extract pulp from the tamarind and add to the vegetables.
- Add salt and crumbled jaggery (you can use brown sugar i think instead) and cook till the raw smell of the tamarind disappears.
- Add the mashed dal and the ground masala.
- Mix weel and add a little water if reqd.
- Simmer for a few mins.
- Serve with dosas, idlis or rice.

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