Category: Karnataka

This is a very tasty, crunchy yet soft, saltish snack widely made popular by Udipi
restaurants. Unripe banana (BaaLe’ Kaayi) is widely available the world over, and this
simple, quick, dish can be prepared in minutes.
Ingredients
4-5 BaaLe’ Kaayi (unripe, green bananas – firm and green)
kadale’ hittu (besan flour, chickpea flour)
rice flour
hasi kharada pudi (red chili powder)
1/4 litre of cooking oil (groundnut oil or sunflower oil depends on individual preference)
a small marble sized tamarind
salt to taste.

Method
Take a bowl of water and soak the tamrind. Lightly squeeze the
tamarind to make a weak solution of tamarind water. Take the green bananas, lightly peel
the skin (optional, since many prefer to retain the skin which is very high in fibre content),
cut the end tips. Make thin slices (about the thickness of a coin) lengthwise. Put the
rectangular cut pieces in the tamarind solution (this solution prevents pieces from turning
black).
Take 150 gms of kadale’ hittu (besan flour, chickpea flour) and 50 gms of rice flour (besan
gives the colour while rice flour gives the crispness). Add 1/2 teaspoon of red chili
powder. Add a few drops of oil (to give a crunchy outer crust), add salt to taste and mix it
with hand, adding water slowly. Stop adding water when it becomes a thick paste that
drops as you take hand out of the bowl, but does not run-off the hand. Some people prefer
to add paprika powder to get some “extra-hot” colour but this is purely optional.
Take oil in a BaNale’ (kadaayi, wok), heat it on medium-low fire. After the oil is hot but
not fuming (can also be tested by putting a drop of the mixed flour and seeing that it comes
up to surface bubbling, within 1-2 seconds). Take the cut banana pieces from the tamarind
solution, dip it in the pasty dough to cover it fully and then slide them into the BaNale’. At
this stage the dough’s consistency can be checked. If it is too thick, the pieces dont get
covered well and if too thin, dough runs off leaving the pieces exposed. At least 4 or 5 of
them can be put in one round. Allow them to fry, turn around, till they are deep brown in
colour. Take them out, serve them with coconut chutney. The unique taste of BaaLe` kaayi
(raw plantain/banana) has a sweetish hint. It is an excellent vegetarian equivalent to the
fish fingers, both in consistency and taste. It is very popular in the rainy season.
Useful hints: The same procedure can be used to make bajji from a variety of other
vegetables. Some of the popular vegetables for bajji are – onion (cut in circular pieces),
potato (again cut circularly), DoNNa MeNasina Kaayi (green pepper), Heere’ Kaayi
(ripple gourd available in Indian/Chinese stores), large green chilies (MeNasina kaayi
bajji) which are very popular in rural areas, several American gourds. Even greens can be
used to make bajji, the most popular being sappaseege’ soppu (Dil – available in most
supermarkets), and menthyada soppu (Methi leaves). The greens must be washed, dried,
cut and directly mixed with the dough. One teaspoon of greem mixed dough can be slid into
oil to make a bajji. Bajjis make an excellent snack with afternoon/evening tea or coffee.
ENJOY THIS NICE ONE FROM COASTAL KARNATAKA – OTHER BAJJIS ARE
POPULAR IN VARIOUS OTHER REGIONS, BUT THEY ALL TASTE GREAT.

This is one of the traditional dishes of Karnataka, which is also popular in parts of Tamil
Nadu (in a slightly varied version though, and is called Mor KoLambu). It is a simple,
tasty, low fat, semi liquid, commonly mixed and eaten with rice. In its simplest form it has
no vegetables at all, but there are a select variety of vegetables, each of which add a
distinct taste to this exquisite dish. Only a single vegetable is used in this unique dish.
Ingredients
HuLi Majjige with a little of HuLi Mosaru (sour curds or yogurt kept out of fridge for 1 day
or so, with butter milk)
green chilies 5/6 (hasi meNasina kayi)
1 teaspoon of cumin seeds (jeerige’)
2 spoons of Dhaniya (Kothumbari beeja) or a few cut pieces of Dhaniya leaves
(kothumbari soppu)
half a spoon of mustard (Saasuve’)
two spoons of Kadale beLe” (Chana dal/ bengal gram) soaked in water for half-an-hour
a pinch of turmeric powder (AriSinada pudi)
a pinch of hing (asafetida)
one half of a coconut (grated fresh) or one handful of the dry variety can be soaked in water
for half-an-hour and used
small piece (strawberry sized) of ginger
two seeds of whole black pepper.

Method
Grind the ingredients in a pestle (or dry grinder). Add half a litre of Majjige (buttermilk +
sour yogurt) to it and allow it to warm up. Add salt to taste, and water to make the mixture
fairly thick but semi-liquid. Just as it starts to boil, switch off the heat, add a few curry
leaves (Kari-bevina soppu). For oggarane (phodni/tarka) first heat a spoon of oil, add
mustard seeds, after they split take off the heat, add one-half broken red chili. After it
cools, add it to the boiling hot Majjige HuLi.
Adding vegetables
Only one vegetable gets into the Majjige HuLi. This is necessary to maintain the unique
flavour combination of that vegetable and Majjge’ HuLi.
1. BENDE KAAYI (Bhindi/Okhra): Wipe each okhra with a semi-wet cloth. Allow it to
dry. Cut them into really small pieces of not over half an inch. In a separate BaNale’ (Wok
or fry pan) keep a few spoons of oil, heat it and then put the okhra (Bende’ kaayi) and
continue frying on low fire. In about 5/10 minutes they will fry fairly well changing colour,
to avoid the ends getting burnt, low fire and continuous stirring is needed. Add little
amounts of oil, if needed. After frying, transfer them into the Majjige’ Huli, and start the
heating process.
2. BADANE’ KAAYI (Baingon/egg plant): The thin, longer variety is preferable, but the
fat version can be used if cut properly. Cut them first into half (circumference-cut), then
each cylidrical piece into further half, another half will make each quarter of the
cylindrical piece (the ideal size), the length being no more than 1and1/2 to 2 inches
maximum. Keep a bowl of water and put the cut pieces into this water.This prevents
browning of the cut edges and keeps the edges clean and whitish. Then use a BaNale’ (Wok
or fry pan) to fry them with 2 spoons of oil. If eggplant is the longer variety, closing the lid
will allow easier cooking and needs less oil. But the fat variety of egg plant has more
moisture, so will become soggy and watery if lid is closed. It therefore needs an open pan
frying and more oil.
3. Soppu (Spinach): This is the simplest of all since it has be just cut into small pieces and
put into the Majjige HuLi.
4. BOODA KUMBALA KAAYI (Ash-gourd): One of the classic vegetables that blends
ideally with Majjige HuLi. The Ash gourd is usually cut into large pieces of 2 inch square.
These pieces come out naturally as one cuts the gourd, takes away the seeds and starts
cutting them into rectangular pieces after removing the thick, hard skin. The pieces are
direclty put into the Majjige HuLi and as heated the watery pieces absorb the soury/salty
juices making it a wonderful experience when you eat them. This is also the most common
vegetable used in ceremonial occassions (marriages etc.,).
5. Cucumber: Somewhat like the Ashgourd but not quite as good is the cucumber. All
water-based vegetles need to be cut into larger pieces, else they melt away as they are
boiled. Even here just remove the skin and cut the cucumber into large pieces of 2 inches,
cut cylindrically first and then just split into half once. Add the pieces directly to the
Majjige’ HuLi.
6. DoNNe MeNasina Kaayi (green pepper): One of the good vegetables that adds its
distinct flavour to the Majjige HuLi. Cut it into larger pieces and put it directly, before
starting the heating process. Alternately, the pieces can be boiled/cooked in plain water
and then added to the Majjige HuLi at the boiling point.
ENJOY, THE UNIQUE FLAVOUR OF KARNATAKA – ITS SIMPLE AND HEALTHY
FOOD.

This is a traditional dish usually prepared during the beginning of the mango season (early
spring) when sour, unripe mango (kuchcha) becomes available. They are used when the
mango is big but pulp has not yet started turning yellow.
Ingredients
2-3 green unripe mangoes
Handful of peanuts (kadalekaayi beeja)
7-8 cashewnuts (godambi)
2-3 teaspoonful of bengal gram (Kadale’ beLe’ or Chana daal)
4-5 green chilies
a handful of chopped kothumbari soppu (dhaniya leaves, coriander leaves)
8-10 curry leaves (karibevina soppu, karivapalai)
a pinch of arishina (haldi, Manjal, turmeric)
a pinch of hing (asafetida)
a teaspoon of Saasuve’ (mustard)
A handful of grated coconut (preferably freshly grated, but the dry variety from stores may
be used if it is the unsweetened variety).
1 lb or 1/2 Kg of plain rice (long grain, not basmati or jasmine).

Method
Keep the rice in a rice cooker, with a little short on water, so that when cooked, the rice
will be non-sticky and separate.
Cut the mangoes, remove the seed. Grate the green mango pieces. It is essential that the
mangoes are not ripe and are sour to taste. If they are not sour, use half a piece of lime’s
juice to make up for the sour taste. After grating the mangoes, keep the pulp aside. Take the
grated coconut and a teaspoon of mustard, 3-4 green chilies, in a dry grinder, grind them
well. This should provide a fine, freshly ground mustard flavour. Add the mango pulp,
grind for a short period, take the paste out and keep it aside.
In a separate banale” (wok) or non-stick vessel, take 2-3 table spoons of oil, warm it up on
a low fire. Add the Kadale’ beLe’, groundnut seeds, fry them well, add godambi (optional),
after the whole thing starts to turn golden brown, add the chopped coriander leaves and
curry leaves. Add a pinch of turmeric (arishina) and a pinch of hing (asafetida). For hot
flavour half a piece of red chili can be added. Move all the things to the edge
(circumference) and keep the middle part clear. Add just one teaspoon of oil, add the
ground paste (coconut,green chili, mustard and mango pulp) to this centre part and slowly
turn around for a minute or two till the musky green colour of mango pulp changes to a
milder green. The key is to mellow the fresh sour taste but “not to overcook” which can
completely change the sour taste to a bitter taste. Switch off the fire mix all the things
(centre and circumference) and allow it to cool. Spread the cooked rice evenly on top of it,
allow all of it to cool. Add salt to taste, and turn around the whole thing by hand (softly) so
that the rice mixes well and evenly with the paste and the fried ingredients. Add 1 spoon of
ghee while turning around, to give a fine flavour. Allow it to sit for an hour or two before
serving. This rice can be reheated in a microwave before serving.
Useful hints: The same procedure can be followed to make nimbehannina chitranna (lemon
rice). Instead of the mango, the juice of one/two lime can be squeezed in to provide the
sour taste. He’raLe’ kaayi (jumbo lime) or cranburry or cooking apple can be used instead
of mango, to provide different flavours of sour taste, depending on the season. All of them
make equally fine rice dish.
Usually prepared on festivals, special holidays, or at times at a special request by the
pregnant women ..(Bayake) 🙂
Enjoy this fine saltish sour delicacy from Karnataka. It makes a great change from the bland
bread/cornflakes routine for many.

i) To make powder
ii) To make Bhaath using the powder
Powder : The powder can be made and kept for use upto 8 weeks (after that the flavor goes
down). Take equal quantities of Dhaniya seeds and red chilies (one handful of each, for a
small bottle-full of powder). For one tumbler of dhaniya about 15 red chilies would do the
job. Fry them “together” with a “few drops” of oil-just enough to keep the
“Baanale”(WOK) oily. (You will find that using 2 spoons at diagonals makes it easy to
fry). Fry on low fire till you get that “nice-smell” with very little fumes, take out before
dhaniya starts changing colour (the other indicator is the red chilies become shiny with
oil). Put them on a plate to cool.
Put one handful of chana daal (kadale bele) and half of udad daal (uddina bele) and fry
slowly using 1 teaspoon of oil.Fry till both start to turn brown,remove. Then take 1 spoon
each of pepper (meNasu) lavanga (cloves) and gasagase’ (poopy seeds or khuskhus), 1/2
spoon each of jeera (cummin seeds) and menthya (methi seeds) , fry them till it smells good
(menthya should only turn deep brown but without blackening). In the end add two table
spoons of dry coconut (grated coconut normally available in all supermarkets will do well
– but not the sweetened variety). Also add a pinch or two of HING powder. Just “one-full-
piece” of daalchini chekke (pattai) must be added now. Some dried curry leaves and a
pinch of turmeric are also be added at this stage (if you have them). After adding these do
not continue frying for long, not more than a few seconds. Allow these to cool in the
Baanale (WOK), by switching off gas and keeping the Banale on another (cold) stove, for
example.
Powdering with dry grinder: Firstly, powder the dhaniya and chilies. After finely done,
take out and then grind the cooled ingredients of daals etc. Grind the jeera and others
separately till the poppy seeds also powder well. Grind them well, then add the powdered
chili, run the dry grinder once more to mix. Take out, mix with a spoon and store in a
cleaned bottle, close it tight. Some people add turmeric only at the stage of mixing, this is
to avoid the grinder for getting the “yellow” tinge of turmeric. But turmeric is essential for
the “keeping quality (storage)” of the powder.
Making Bhaath :
Soak a large lemon sized tamarind in water.Cook equal amounts of Toor Dal and rice
alongwith a pinch of turmeric and two spoons of oil,in the pressure cooker. After it is well
cooked (15 minutes in low flame after the steam hissing starts) allow it to cool. Take it out,
add the tamarind (squeeze tamarind well and put only the thick tamarind solution), one
small lemon sized bella (gur) or two large spoons of brown sugar. Add a few spoons of
oil, cook slowly turning it around. Then add the powder, cook for a short period, turning it
around well. Add fresh curry leaves (if you have) and finally put “Oggarane”
(Tarka/Bhagaar/Phodni in Hindi or Urdu) with mustard seeds , Godambi (cashew nuts) and
a pinch of Hing added to it.
Note: Traditionally Bisi Bele HuLiyanna contains only the daal, rice, and tamarind as
given above. The HOTEL version of this bhaath contains vegetables of sorts,which is not
the traditional style,but is only the version popularised by hoteliers. It is upto individuals
to put sweetish vegetables such as peas, carrots etc,but onion is generally never used since
it takes the flavour in an entirely different direction (inion dominates).
Useful Hints: The same powder can be used to make the vegetable Bhaath, Vaangi Bhaath
etc. Here, cook the rice with a little short of water (to keep it from becoming soggy).
Spread the cooked rice to cool. In a separate pan with 2 spoons of oil heated, put in
mustard, after they split/splash (putr … putr…..putr), add a pinch of turmuric and then put a
piece or two of broken red chili (depending on how hot you want,add more) put 1 handful
of groundnuts (cashews if you prefer)fry them for a few seconds,add curry leaves. Now put
the cut vegetables or Badane Kaayi (baingon or egg plant) if it is vaangi-bhaath. Turn
around, cover the lid and cook or low fire. After the vegetables are done, put salt to taste.
Allow cooling time. Put the cooled rice, put 2-3 table of the sambar powder, little salt
(only to make-up for the rice now added). Add freshly grated coconut (fresh coconut pieces
put in dry grinder and done), Mix with hand well using 1-2 table spoon of oil and also at
this time squeeze in the juice of half a lime. Keep it away for an hour or so. Reheat (in
oven/microwave) before serving.

This is a traditional preparation from Karnataka and is a very fine combination of sweet,
sour, saltish and Hot (chili) tastes. The dish is eaten both with rice and with Chapathi
(some even spread it on the bread !).
Ingredients
4-6 green chilies
marble sized tamarind
grated coconut (two handfuls)
two spoonfuls of Menthya (methi seeds)
two spoonfuls of Jeerige (Jeera, cumin seeds)
one spoonful of Sasuve’ (mustard seeds)
two spoonfuls of yellu (til or sesame seeds)
fresh Kothumbari soppu (dhaniya/coriander leaves)
a pinch of Arishina (turmeric powder)
a spoon of rice (akki)
A large piece of Jaggery (1-2 cubic inch) or two tablespoons of brown sugar.

Method
In a pan, dry fry the Menthya seeds, Jeerige and Yellu. After you get the nice smell in 5
minutes, take it out and allow it to cool (the menthya seeds turn dark brown but should not
turn black). Grind it in a grinder/mixer, and then wet grind it again using water with
coconut, green chilies, mustard seeds, and Kothumbari soppu Akki (rice) and Arishina. Use
water to make it a thick liquid.
Wipe 1/2 Kg of Bende Kaayi(Bhindi/Ladies finger/Okhra)with a wet towel. Cut them into
medium sized (1 inch long) pieces. Take a pan with a table spoon of oil, fry the cut pieces
in low fire. Continue to fry till they are fairly well cooked (add a little of oil if needed).
Soak the tamarind (HuNise’ HaNNu) in a cup of water. After 5 minutes of soaking, squeeze
the tamarind thoroughly to get all the juice and then take away the remains of tamarind.
Pour the tamarind water onto the cooked Bende Kaayi. Allow it to soak and boil for 5
minutes (this takes away the loLe’ or soapy layer, from the okhra). Now put in the grinded
mixture, add salt to taste and stir well. Also add the Jaggery (bella) and keep the mixture
on low flame. Add a few curry leaves (Kari Bevina soppu) and allow the mixture to cook
on low fire, till it becomes a semi thick liquid. For Oggarane’ (tarka, phodni, vagar) heat a
spoon of oil, and when hot add mustard. After they split add half a red chili (broken), take
it off flame and put it into the hot Gojju. Stir well.
NOTE: Instead of Bendekaayi, Badane kaayi (Baingon, egg plant) can be used. Also Seeme
Badane’ kaayi (a flat pear shaped greenish vegetable available in Indian and Chinese
stores), Sore’kaayi (kaddu) or Sihi KumbaLa (Pumpkin), several types of amercian gourds,
or even plain onions chopped into larger pieces and put into Gojju. In all these cases, it is
necessary to cut them into somewhat larger (1 inch cube) pieces, fry them in a little oil and
cook them before pouring in the grinded mixture. There is no need to cook them in tamarind
water, although tamarind water is added as usual, towards the end.
Invariably, only one vegetable is used in Gojju, to preserve the distinct taste of that
particular vegetable.

The word “Khara Bhath” is to a large extent credited to the hotel industry. They were the
ones who popularised it, but it is also made in some form at home. Incidentally, the instant
version (made by MTR, Bangalore) is available for those “quickies”. Really, khara-bhath
is a variation to Uppittu (Uppumav) in that instead of the chili etc, the Saambar powder is
used to provide both khaara (eravu, theekha) and flavour. Bhaath (means rice in Marathi) is
used in Karnataka in a very liberal sense, it often applies to rice as well as things made out
of Rava (sooji). I have reproduced my Saambar recipe to include the Khara-bhath which
can be done using the saambar powder.
i) To make powder
The sambar powder can be made and kept for use upto 8 weeks (after that the flavor goes
down). Take equal quantities of Dhaniya seeds and red chilies (one handful of each, for a
small bottle-full of powder). Fry them “together” with a “few drops” of oil-just enough to
keep the “Baanale”(WOK) oily. (You will find that using 2 spoons at diagonals makes it
easy to fry). Fry on low fire till you get that “nice-smell” with very little fumes, take out
before dhaniya starts changing colour (the other indicator is the red chilies become shiny
with oil). Put them on a plate to cool.
Put half handful of chana daal (kadale bele) and half of udad daal (uddina bele) and fry
slowly using 1 teaspoon of oil. Fry till both start to turn brown then add two table spoons
of dry coconut (grated coconut normally available in all supermarkets will do well – but
not the sweetened variety). Also add a pinch or two of HING powder. Just “one-piece” of
daalchini chekke (pattai) must be added now. Some dried curry leaves and a pinch of
turmeric are also be added at this stage (if you have them). After adding these do not
continue frying for long, not more than a few seconds. Allow these to cool in the Baanale
(WOK), by switching off gas and keeping the Banale on another (cold) stove, for example.
Powdering with dry grinder: Firstly, powder the dhaniya and chilies. After finely done,
take out and then put the cooled ingredients of daals etc. Grind them well, then add the
powdered chili, run the dry grinder once more to mix. Take out, mix with a spoon and store
in a cleaned bottle, close it tight. Some people add turmeric only at the stage of mixing, this
is to retain the grinder for getting the “yellow” tinge of turmeric. But turmeric is essential
for the “keeping quality (storage)” of the powder.
ii) To make Khaara Bhaath
The sambar powder can be used to make the vegetable Bhaath, Khara Bhaath, Vaangi
Bhaath etc. Here, cook the rice with a little short of water (to keep it from becoming
soggy). Spread the cooked rice to cool. In a separate pan with 2 spoons of oil heated, put in
mustard, after they split/splash (putr … putr…..putr), add a pinch of turmuric and then put a
piece or two of broken red chili (depending on how hot you want,add more) put 1 handful
of groundnuts (cashews if you prefer)fry them for a few seconds,add curry leaves. Now put
the cut vegetables or Badane Kaayi (baingon or egg plant) if it is vaangi-bhaath. Turn
around, cover the lid and cook or low fire. After the vegetables are done, put salt to taste.
Allow cooling time. Put the cooled rice, put 2-3 table of the sambar powder, little salt
(only to make-up for the rice now added). Add freshly grated coconut (fresh coconut pieces
put in dry grinder and done), Mix with hand well using 1-2 table spoon of oil and also at
this time squeeze in the juice of half a lime. Keep it away for an hour or so. Reheat (in
oven/microwave) before serving.
Instead of rice, medium size rave’ (sooji, rava, samolina) can be used to make Khaara-
Bhaath. In this case, the rave’ is first dry fried on a low fire (use just one tea-spoon of ghee
or a small piece of butter if you prefer) till it is rid of moisture. Then fry finely cut
vegetables in 2 teaspoons of oil, then add water and salt to taste. Continue to heat till the
water starts to boil and then bring down the heat and add the dry fried rava slowly. Add 3-
4 tea spoons of oil, sprinkle 2-3 spoons of sambar powder, cover the lid and keep on very
low fire for 2-3 minutes. Open the lid, add the juice of half a lime, turn around, add grated
coconut. Turn off the fire. Add one or two teaspoons of ghee and close the lid. Before
serving, turn around slightly and serve hot.

Courtesy: K. Raghunandana Prasad Venkatesh Narsipur The flat beaten rice called
Avalakki (poha or Aval) is used here. There are both the dry and wet varieties made
depending on the thickness of Avalakki (dry variety if it is thin).
Ingredients
250 gms of Avalakki (thick variety)
3-4 hasi meNasina kaayi (green chilies)
a handful of Kadale kaayi (groundnuts/peanuts)
freshly chopped kothumbari soppu (coriander leaves)
10-12 Karibevina ele (curry leaves)
handful of freshly grated coconut
1 teaspoon of Kadale bele’ (chana dal or bengal gram)
1 teaspoon of uddina bele’ (urid dal, black gram split)
half a piece of fresh green lime
1 spoon of mustard
Finely chopped onions (optional).

Method
In a banale’ (kadai or wok) or aluminium pan take 2-3 teaspoons
of oil, keep it on medium fire. Put the mustard and wait till it starts splitting. Add Kadale’
bele’ and uddina bele’ and Kadale kaayi (groundnut/peanuts). Stir with a large spoon.
Reduce the fire to low and continue to stir till both Kadale and uddina bele’ turn golden
brown and groundnuts also turn brown. Add chopped green chilies and chopped coriander
leaves. Add a pinch of arishina (turmeric, manjal, haldi powder). If using onions add now
and fry. (If using dry grated coconut add it now).
In a separate vessel, wash the Avalakki well, by adding water, stirring and then draining
the water. Repeat this 2-3 times. Finally drain the water and add fresh water just sufficient
to immerse the avalakki. Add salt to taste and allow it to soak for 2-3 minutes.
Now, take the soaked avalakki by hand and squeeze it to drain out water completely, and
put it into the pan. Continue this process until all the avalakki is transfered to pan. Turn
around until the avalakki is mixed well. Add the freshly squeezed juice from lime. Turn
around and then add freshly grated coconut. Close the pan with a lid and turn off the fire
after 1 minute. ENJOY THIS LOW FAT BREAKFAST WHICH IS LIGHT ON THE
STOMACH AND TASTY TOO
P.S: The dry variety is preared the same way except that the thin avalakki is not soaked in
water but fried in oil directly. Consequently, lime juice and grated coconut are not added.
Instead, dried grapes (kismish or oNa drakshi) are often added. This is popular in coastal
Karnataka and parts of Maharashtra too.
There is an entirely different version of avalakki which is purely for munching. This is
called Avalakki puri. Depending on ones taste either puffed Avalakki or simply puri (muri
or puffed white rice) is used. Even puffed rice available in cereal boxes can be used for
this. To prepare this munching the procedure is simple and is as follows:
In the pan keep 4-5 teaspoons of oil, add mustard and wait till it splits.Reduce the heat, add
4-5 pieces of broken red chili, add pieces of dried coconut (kobbari) or a handful of dry
grated coconut. Add a pinch of hing (asafetida), a pinch of turmeric. Add two handfuls of
groundnuts, also add a handful of huri-Kadale (bhunja chana or puri-kadala). Add a handful
of fresh curry leaves and turn around frying till they become crisp. Stir well and finally add
the puffed rice (puri or avalakki puri as the case may be). Turn around for a minute and
switch off the fire. Mix with salt to taste and allow it to cool, before storing in a box. It
makes a tasty, crispy munch anytime, which can be stored for well over a fortnight.