Chicken Curry


  • 1 kg chicken
  • 2 onions sliced
  • ½ coconut ground
  • 1 teaspoon ground garlic
  • 1 teaspoon jeera powder
  • 1 teaspoon coriander powder
  • 2 green chillies ( ground with the coconut )
  • 4-5 red chillies
  • 2 tablespoon lemon juice or 2 tablespoon tamarind pulp
  • 2 tablespoon cooking oil
  • 700ml water


    • Clean, cut, wash the chicken.
    • Mix with salt and turmeric and keep aside.
    • Heat the oil in a deep pan.
    • Add the ground garlic and onions.
    • Add the ground coconut, jeera powder and coriander powder.
    • Add the chicken and fry till the chicken is brownedon all sides.
    • Add the water mix well, cover and cook till the chicken is done.
    • Uncover cook till the gravy is slightly thick.

Serves 4 persons

Fish Fry and Fish Curry


Fish Fry Curry

Step 1: Ingredients:

    • 1kg.Fresh fish, sliced into thicker pieces for curry and thinner slices for frying.

Mix fish with the following :

  • 1 Teaspoon turmeric powder
  • 2 Tablespoon salt
  • 1 Teaspoon chilly powder
  • 1 Tablespoon of ginger garlic paste
  • 1 Teaspoon lime juice or kachampuli

Step 2: Ingredients:

    • 1 Teaspoon jeera
    • ¼ Teaspoon methi whole
    • 1 Teaspoon coriander seeds
    • 1/4 Teaspoon mustard seeds
    • 3-4 Tablespoon Coconut scrapped
    • Roast all the ingredients except coconut. Then grind all the ingredients together.

Keep aside

Step 3: Ingredients:

  • 1 Teaspoon ginger and garlic paste
  • 1 big onion sliced
  • 2 green chillies sliced
  • 2 Tablespoon coriander leaves chopped
  • 1 Tablespoon tamarind pulp or chopped tomatoes
  • 1 Teaspoon limejuice / kachampuli
  • 2 Tablespoon cooking oil


  • For frying the fish, the step 2 items, except the coconut to be roasted and ground.
  • Mix to the fish and roll onto rice flour and shallow fry in oil on both sides till reddish brown .
  • Serve with lemon wedges and cucumber.


    • Now for the fish curry, keep a deep pan on heat.
    • Add the cooking oil, season with mustard seeds, ginger and garlic paste, add the onion slices and then the green chillies.
    • Saute till onions turn transparent.
    • Then add the ground masala and sauté till an aroma arises.
    • Now add the chopped tomatoes if so desired and toss for a minute.
    • Add 1-1 ½ cup of water to the masala over medium heat, mix well and let it come to first boil.

Lower the flame.

  • Add the thick tamarind pulp and let boil again.
  • Then slowly add the fish pieces for curry, keep side the remaining water in plate.
  • Then hold the pan on both sides with a thick cloth and gently toss the fish so that the it mixes with the gravy without breaking up.
  • Cover and cook for another 3 minutes.
  • Again do the same procedure of mixing gently cover and cook for another 4 minutes,
    uncover and taste for salt and sourness if desired.
  • Open and cook for another 2 minutes and put off the flame.
  • Cover and let be without removing lid for 5-7 minutes.
  • Pour on to serving dish and garnish with chopped coriander leaves and a split green chilly.
  • Serves well with hot steam rice

Rice Rotis


Mullanda Sharada Uthaiah


  • 250gms raw rice
  • 750ml water
  • ½ teaspoon salt
  • 250gms rice flour


  • Cook rice in the water with salt.
  • Spread the cooked rice on a kneading plate or thali.
  • Knead the rice with the rice flour, adding little at a time.
  • Make into dough.
  • Roll on a little flour to prevent sticking.
  • Make small balls and flatten in a chapatti press between two plastic sheets wiped with a little oil to prevent sticking.
  • Remove the roti, put it on a hot tawa for about a minute.
  • Turn the roti over and keep for little longer.
  • Turn it over again, remove and place the roti on direct heat/flame.
  • The roti will puff out well. Careful not to burn.

Approximately 12-14 rotis
Rice rotis go well with all curries, especially bamboo shoot curry.

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