Coorg Plate Idly


  • ½ K.g. Rice
  • ½ cup cooked rice (soft)
  • 250 gm.urud dhal
  • ¼ Teaspoon methi seeds
  • 1Tablespoon sugar
  • Salt to taste


  • Wash and soak rice, urud dhal, methi for 5-hrs.
  • Do not throw away the soaked water but use it during the grinding process.
  • Add the cooked rice to the grinding and make a fine paste.
  • Stir well. Add the sugar, cover and keep in warm place overnight.
  • Next morning stir again and add 2 Teaspoon salt .
  • Also ¼ Teaspoon cooking soda blended well with little hot milk and add to the ground paste.
  • Mix it well and pour out into greased thalis and keep for steaming in the rice cooker /
    SHAKALA ( a very south Indian copper/steel or aluminumrice cooker similar to the Chinese variety ).
  • Keep to steam for 35-40 minutes or till knife leaves clean.
  • The cooker ought to be warmed up before keeping the puttu for steaming.
  • If cooker is not available then use cooker like for idlys.
  • The plates will have to be kept one on top of each other with the help of sticks placed criss-cross on the plates.
  • Can make 3-5 plates depending on thickness.

Bamboo Shoot Tips Fry


  • ¼ kg bamboo shoots
  • 3 tablespoon cooking oil
  • ¼ teaspoon mustard seeds
  • 3-4 curry leaves
  • 2-3 whole red chillies
  • 8-10 flakes garlic chopped
  • 1 teaspoon Ghee


  • Heat oil in shallow pan.
  • Season with mustard seeds, curry leaves, chopped garlic and red chillies.
  • Add onions and fry with the roasted ground masala.
  • Put in the bamboo tips and toss well for 1-2 minutes.
  • Turn off the flame add the ghee, cover and keep.
  • Serve hot.



Mullanda Sharada Uthaiah



  • 2 coconuts (only whites grated)
  • 1 cup white rice
  • ¼ teaspoon cardamom powder
  • sugar to taste


  • Soak rice for 8 hours and grind fine.
  • Separately grind the coconut and sieve the coconut milk.
  • Mix 2 cups of water with the ground rice and sieve it.
  • The sieved rice is mixed with the coconut milk.
  • Add sugar and cardamom powder.
  • Keep stirring on medium flame with wooden ladle constantly.
  • Keep adding water little at a time.
  • The mixture has to cook on slow flame (typically how it is done for any halwa).
  • This process should take between 30-45 minutes.
  • Test the halwa by dropping a small piece into a cup of water.
  • If the halwa holds firm and does not dissipate, then pourthe mixture into a greased plate.
  • Let it cool, cut into pieces for serving.

Bamboo Shoot Curry



  • ½ Kg bamboo shoot sliced
  • 2 tablespoon rice flour
  • 2 onions sliced
  • 6-8 garlic flakes cut up
  • 1 tablespoon coriander powder
  • ½ teaspoon jeera powder
  • 2-3 tablespoon ground coconut
  • 2 red chillies
  • ¼ teaspoon mustard seed
  • 3-4 curry leaves
  • 2-3 tablespoon cooking oil


  • Heat oil in deep pan.
  • Put mustard seeds and curry leaves to splutter in hot oil.
  • Add garlic and red chillies.
  • Add onions and keep frying.
  • Put the rice powder and mix with the rest of the masala in oil.
  • Fry the masala for a little longer on medium heat before adding the bamboo shoots.
  • Add the ground coconut and mix well.
  • Add 1-2 glasses of water, mix and cover for few minutes.
  • Remove the cover and cook for little longer, till gravy is slightly thick. Check for salt and pungency.




  • 1 cup pulp of jackfruit or banana (very ripe fruit)
  • 1 cup broken rice rava (Bansi variety)
  • 2 cups jaggery liquidized
  • ¼ teaspoon salt
  • ¼ teaspoon cardamom powder p.s(cup measure to remain constant in size)
  • 50-80gms coconut cut up into small bits
  • ¼ teaspoon cooking soda
  • banana Leaves cut into 6′x 6′ pieces


  • Wash the rice rava.
  • Run the pulp through a sieve.
  • Mix the rice rava and soda with the pulp and keep aside for 1 hour.
  • Later mix this well with jaggery, salt and cardamom.
  • Pass the banana leaves over a flame for a few seconds on both
  • sidesto make it more pliable.
  • Onto each leaf pour 4 Tablespoons of the rava mixture and garnish with coconut bits.
  • Fold the banana leaf over the mixture and fasten with toothpicks.
  • Like wise with the remaining pieces of banana leaf.
  • Pile up the folded leaf strips filled with rava mixture in a shallow vessel and steam for 30-40 minutes.
  • Serve with the banana leaf.
  • Apply a little ghee before eating.



Mullanda Sharada Uthaiah



  • 250gms fine rice rava
  • 750ml water
  • ½ teaspoon salt
  • ¼ teaspoon sugar


    • Wash rice rava and mix with the measured water.
    • Put this into a deep vessel and cook on medium flame.
    • Add salt and water, stir with a wooden spoon.
    • Continue to stir all the time till the mixture resembles a soft dough, making sure not to burn the dough.
    • Turn off the flame and cover for 5 minutes.
    • Spoon out a little of the dough on a plate.
    • In a small bowl of water add 2 drops of oil.
    • Dip finger into this mixture and rub onto both palms.
    • Take approximately 1 tablespoon of the hot dough and roll into a smooth round ball.
    • Do the same with the rest of the dough.
    • Place the Kadambuttus in a vessel and cover with muslin cloth and steam for 20-25 minutes.

Makes approximately 20-25 Kadmbuttus.

Kadmbuttus go well with Pandhi Curry

Coorg Mango Curry

Coorg Mango Curry

  • ½ kg jungle mangoes (small and slightly ripened)

Masala 1: Roast to a dark colour the following ingredients andgrind fine:

  • 1 tablespoon jeera powder
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds

Masala 2:

  • 2 tablespoon cooking oil
  • ½ teaspoon mustard seeds
  • 4-5 curry leaves
  • 4-5 garlic chopped
  • 1 teaspoon chilli powder
  • 1 ½ teaspoon salt
  • 4 tablespoon jaggery syrup


    • Skin the mango keep the skin in another bowl and add 200ml water.
    • Squeeze the skin of all the juices, keep liquid, throw out the skin. Set aside.
    • The whole mango with seed, salt and chilli powder, put into a vessel and cook on low flame.
    • Take a small shallow frying pan and heat the oil.
    • Season with mustard seeds, curry leaves and garlic.
    • Add the sliced onions and the ground masala, stir fry.
    • Add this to the mangoes in the vessel.
    • Now increase the flame to medium heat and cook for 1-2 minutes, adding the jaggery syrup.
    • Mix well and serve.

Mango curry goes well with white rice

Pandhi Curry


Mullanda Sharada Uthaiah



  • ½kg Pork ( preferably with bones) cut into medium size pieces
  • ½ Teaspoon Kachampuli or 1 ½ tablespoon vinegar or fresh lime
  • 1-2 teaspoon saltp
  • 1 teaspoon red chilli powder.

Masala 1: Roast the following ingredients on a medium flame to a very dark colour and grind together. 1 teaspoon jeera ¼ teaspoon fenugreek 2 tablespoon black pepper 1 tablespoon coriander.

Masala 2: To grind the following ingredients: 2 onions sliced 1 teaspoon ground ginger 1 teaspoon ground garlic 6-8 Green chillies 1 Small bunch coriander leaves (keep a little for garnishing)


    • Put the pork in a pressure cooker, mixing both the masalas.
    • Keep aside for ½ hour.
    • Add the turmeric, salt and chilli powder.
    • Add half cup water, cover and pressure cook till done.
    • Uncover lid, add the Kachampuli and cook for 2-3 minutes, till the gravy becomes thick.
    • Garnish with coriander leaves.

Serves 3 persons

Pulinje Pajji (Tamarind Chutney)

Kuppanamada Indu Poovaiahindu

Kuppanamada Indu Poovaiah, who loves fast bikes and cars, says that cooking is a stress-buster for her. She loves music and reading.

Pulinje Pajji (Tamarind Chutney)


1 coconut

1 handful tamarind (soaked in 1 cup of drinking water)

1/2 inch ginger

1 clove garlic

Pudina (mint) leaves – 10-12

Coriander leaves – 5-10 strands

pulinje (250x188)

Green chilies or Urimalu (Coorg red raw chilies) – 5-10 depending on the intensity that you preferpulinje

One medium white onion – chopped into cubes

Salt to taste


Grate 1 whole coconut; add the tamarind pulp, chilies, ginger, garlic, salt, pudina and coriander leaves to it.

You may use the traditional grinder (rubbo kallu) or the mixie and make all these ingredients to a smooth paste.

Dish it out and add the chopped raw onions into the chutney and mix it.

Garnish it with some coriander and pudina leaves.

Pulinje Pajji is ready to serve.

Can be eaten with any rice dish.