Dry Coconut, Garlic Chutney Powder (Kobbari, Bellulli Chutney Pudi (Hudi)) | ಕೊಬ್ಬರಿ, ಬೆಳ್ಳುಳ್ಳಿ ಚಟ್ನಿ ಪುಡಿ

Powder prepared using dried coconut, roasted garlic & spices

Ingredients:

1.5 cups grated Dry Coconut  |  ಕೊಬ್ಬರಿ ತುರಿ 

20 - 25 cloves of Garlic  |  ಬೆಳ್ಳುಳ್ಳಿ

1/2 cup Peanut (Groundnut)  |  ನೆಲಗಡಲೆ (ಶೇಂಗಾ)

1 Tbs Sesame seeds  |  ಎಳ್ಳು

Pinch of Asafeotida  |  ಚಿಟಿಕೆ ಇಂಗು

2 - 3 Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು

1/4 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ

1/2 - 1 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ

1/2 tsp Pav Bhaji Masala  |  ಪಾವ್ ಭಾಜಿ ಮಸಾಲೆ ಹುಡಿ 

1/4 tsp Monkey Jack powder or Amchoor powder  | ಉಂಡೆ (ಕೆತ್ತೆ) ಹುಳಿ ಹುಡಿ ಅಥವಾ ಮಾವಿನ (ಆಮಚೂರ್) ಪುಡಿ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

2 tsp Oil  |  ಎಣ್ಣೆ

Recipe:
Grate the dry coconut and keep it aside.

Put 2 tsp oil in a pan and heat. Add pinch of Asafoetida, Red Chillies, mashed Garlic and saute for 2-3 mins in low flame.

Add peanuts, sesame seeds and saute for 4-5 mins in medium low flame.

Add Turmeric powder and saute for 2 mins.

Add grated dry coconut, salt and saute for 6-8 mins.

Add Chilly powder, Pav Bhaji Masala, Monkey Jack powder or Mango powder and mix well.

Switch off the flame. Once it's cooled, put it in a Mixer and crush it to course powder as shown in the picture below. 

Store it in an airtight container. For longer shelf life store this in a refrigerator.

Kashaya Powder (Hudi)

Ingredients:
2.5 cups Cumin seeds / Jeerige
1.5 cups Coriander seeds / Kottambari
2 Tbs Fenugreek seeds / Menthe
2 Tbs whole Wheat grains / Godhi (optional)

Recipe:

Put coriander seeds in a pan and dry roast for about 3-4 mins low flame until it gives nice aroma.

Add fenugreek seeds, wheat grains and fry them together for about 1-2 mins in low/medium flame.

Add cumin seeds and fry them in high flame until it starts spluttering and gives nice aroma for about 5 mins as shown in the picture below. Let it cool for about 30 mins.

Put this fried ingredients in a mixer and make smooth powder. Store it in an airtight container. For longer shelf life store this in a refrigerator.

To prepare Kashaya, put 1 cup of milk or required amount of milk and water, sugar and bring it to boil. Add 1/2 tsp Kashaya powder and mix them well and keep it in low flame for about 1 min.

Filter this if required or serve as is.

Cocoa Powder

Ingredients:
1 cup Cocoa Seeds

Recipe:

Remove the cocoa seeds from Cocoa fruit, wash them properly in water for 2-3 times.

Sun dry the seeds for about 6-8 days.

Dry roast the cocoa seeds in a pan or microwave and keep it aside for about 30 mins until it comes to room temperature.

Remove the outer skin and put them in a mixer.

Grind it to smooth powder as shown in the picture below. Use this while making Ice cream, Cakes, Cookies, Burfi, Laddu, etc. Store it in an airtight container. Store this in a refrigerator for longer shelf life.

Monkey Jack Powder (Unde Huli Hudi) | ಉಂಡೆ (ಕೆತ್ತೆ, ಚೆಂಡು) ಹುಳಿ ಹುಡಿ | An alternative for Tamarind

Tangy powder, an alternative to Tamarind

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

Monkey Jack (Artocarpus Lacucha, Unde (Kette, Chendu) Huli)  |  ಉಂಡೆ (ಕೆತ್ತೆ, ಚೆಂಡು) ಹುಳಿ 

Recipe (ಮಾಡುವ ವಿಧಾನ):

Clean and wipe the Monkey Jack using a clean cotton cloth or wash it in water.

Remove the inner part of Monkey Jack and cut them into medium sized thin pieces as shown in the picture below.

Sun dry the pieces for about 8-10 days. Remove the seeds as shown in the picture below.

Put this in a mixer and grind it to smooth powder as shown in the picture below. Store them in an airtight container. This can be used as a replacement for tamarind while making any curries/chutneys. This powder enhances the taste of some of the curries like Brinjal/Eggplant Playa.

Tips (ಸಲಹೆ): 

 * If you remove the seeds, the powder will have longer shelf life 

 * If you don't remove the innermost part of the Monkey Jack, it will be difficult to make the powder as it becomes very hard after drying

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 * ಉಂಡೆ ಹುಳಿಯ ಬೀಜವನ್ನು ತೆಗೆದು ಹುಡಿ ಮಾಡಿದರೆ, ಹುಡಿಯನ್ನು ಹಾಗೆ ಹೊರಗಡೆ ಇಟ್ಟರೂ ಅಷ್ಟು ಬೇಗನೆ ಹಾಳಾಗುವುದಿಲ್ಲ

 * ಉಂಡೆ ಹುಳಿಯ ನಡುವಿನ ಗೂಂಜಿನ ಭಾಗವನ್ನು ತೆಗೆಯದಿದ್ದರೆ ಹುಡಿ ಮಾಡಲು ಕಷ್ಟವಾಗುತ್ತದೆ

Ginger Powder / Shunti Hudi

Ingredients:

Ginger pieces

Recipe:
Wash the ginger and wipe them in a clean cotton cloth.

Slice them into thin pieces as shown in the picture below.

Dry them in a food drier or under sunlight(around 6-8 days).

Put this dried ginger pieces in a mixer and make smooth powder as shown in the picture below. It can also be used as a remedy for cough and cold.

Dry Mango(Amchoor) Powder

 Ingredients:

20 medium sized Raw Mangoes
1/4 cup Salt
1-2 tsp Chat Masala (Optional)

Recipe:
Wash the mangoes and wipe them in a clean cotton cloth.

Slice them into thin pieces as shown in the picture below. (Remove the skin if its bitter in taste.) Add salt and mix them well.

Dry them in a food drier or under sunlight(around 6-8 days).

Put this dried mango pieces, chat masala in a mixer and make smooth powder as shown in the picture below.

Karibevina Soppu Chutney Pudi / Curry Leaves Chutney Powder

 Ingredients:
4 cups Curry leaves / Karibevina Soppu
2.5 - 3 cups grated Dry Coconut / Kobbari
2 cups Red Chillies (Around 30-40)
1/4 cup of Tamarind powder or Dry Mango(Amchoor) powder
Salt to taste

Recipe:

Dry roast the red chillies, grated dry coconut and curry leaves separately in a pan / microwave without adding any oil in medium flame until it gives nice aroma. Let it cool for about 20 mins.

Put this fried ingredients in a mixer and make smooth powder. Add tamarind powder, salt and mix well.

Put this together in a mixer for few seconds and store it in an airtight container. For longer shelf life store this in a refrigerator.

Hudi Uppittu / Shaale Sajjige

Ingredients:
1 cup Wheat grains / Godhi
1 cup Millet grains / Ragi
1 cup Sorghum / Jowar/ Jola
1 cup Green Gram seeds / Hesaru
3/4 - 1 cup Sugar
1 cup Jaggary
Pinch of Salt

Recipe:

Soak all the grains separately in water for about 8-10 hrs. Wash them separately in water for about 2-3 times and drain the water content and tie them separately in cotton cloths for about 10-12 hrs.

Sun dry the sprouted grains for about 8-10 days.

Grind the sugar into smooth powder and keep it aside. Mash the jaggary properly using any hard material and keep it aside. Grind the fried grains in a mixer into smooth powder and mix them well. Put this in a thick bottomed vessel and heat. Fry this in low/medium flame for about 15 mins until it gives nice aroma.

Once it is cooled to room temperature, add powdered sugar, salt, mashed jaggary, mix them well and serve. Store it in an airtight container. The above mentioned ingredients will serve around 5 cups of powder.