Akon

Karapudi Chicken Dry

Karapudi Chicken Dry

Rendition: Here’s a treat for all non vegetarians! Want to make a quick spicy dish which makes your mouth water? Then this is your recipe! The chicken goes so well with the Karapudi that it’ll leave you craving for more. This yummy dish goes well with chapathis as well as rice!

YIELD

Serves 3-4 people

INGREDIENTS

• SpiceKansh ‘Karapudi’ [VIP]

• Chicken – 500 gm

• 2 large onions [finely chopped]

• 1 large tomato [finely chopped]

• 10-12 curry leaves

• 2 green chilli [finely chopped]

• 1 tablespoon of pepper powder

• 1 teaspoon of ginger & garlic paste

• 1 teaspoon of turmeric

• Salt

 

Cooking Method : Kadai/Pan (Medium Flame)

PREPARATION

Step 1: Add 2 tablespoons of oil/ghee to a pan and bring it up to heat. Add in the chopped onions and  caramelize for 1 minute.

Step 2: Add in the green chilli + curry leaves + ginger & garlic paste and cook it all for 1 minute.

Step 3: Add in the chopped tomato and fry for 1 minute. Follow it up with the chicken and fry for another 2 minutes.

Step 4: Add in the turmeric and season with salt and allow it to cook for around 8-10 minutes.

Step 5: Add 1 tablespoon of SpiceKansh ‘Karapudi’ + pepper powder and cook it for another 2 minutes.

Step 6: Garnish the dish with coriander leaves and your meal is now ready.

NOTE: Best eaten with Dal (bele) sambar or Rasam

 

 

Motte Saaru

Motte Saaru (Egg Curry)

Rendition: Here’s one lip-smacking dish for all the eggitarians! This dish reminds me of childhood where mom would make this dish and we’d get all excited! The spicy curry mixed with eggs still makes my mouth water! What’s better is it’s simple and easy to make! The curry goes with practically everything! Roti, rice, ragi balls, dosa, etc. Finger lick away!

YIELD

Serves 2-3 people

INGREDIENTS

• 1 tablespoon of SpiceKansh ‘Karapudi’ [VIP]

• 2 large onions (chopped)

• 5 eggs

• 5 tablespoons of grated coconut

• 4 pods of clove

• 2 inch length of cinnamon

• 1 tablespoon of roasted channa

• 1 teaspoon of poppy seeds

• 2 tablespoons of oil

• 500 ml of water

• Salt

Cooking Method : Kadai/Pan (Medium Flame)

PREPARATION

Step 1: MAKING THE PASTE : Add 1 chopped onion + all the grated coconut + cinnamon + clove + roasted channa + poppy seeds + the karapudi and grind it all to make a fine paste.

Step 2: Add oil to a kadai/pan and bring it up to heat. Add in the chopped onion and caramelize until slightly brown.

Step 3: Add in the paste and fry for about 4 minutes.

Step 4: Add the water and salt to taste. Fry for another 7-8 minutes (until it starts to boil).

Step 5: Crack open the eggs  and add them to the boiling mix. Cook it all for another 2 minutes with a lid on.

Step 6: The rooms fills up with utter deliciousness and your curry is now ready to be feasted upon.

NOTE: Best eaten with piping hot rice.

 

Brinjal Curry

Brinjal Curry

Rendition: We all love baingan ka bartha, its of course a favorite to many! What if we add a twist to it with our universal karapudi! The Karapudi exemplifies the aroma and the spices elevating the entire dish to another level! Hence telling goodbye to your conventional brinjal curries! This goes well with roti, rice and dosa! A must try!

YIELD

Serves 3-4 people

 

INGREDIENTS

• SpiceKansh ‘Karapudi’ [VIP]

• Round Brinjal – 400 gm [5-6 medium sized]

• 5 tablespoons of grated coconut

• 7-8 cloves of garlic

• 1 inch of ginger

• 2 half inch length of cinnamon

• 4 cloves

• 1 tablespoon of roasted channa

• 2 large onions [chopped]

• 1 tomato

• Coriander [handful]

• 500 ml of water

• Salt

Cooking Method : Pressure Cooker/Pan (Medium Flame)

PREPARATION

Step 1: MAKING THE PASTE : Add the grated coconut + ginger + garlic + 1 chopped onion + chopped tomato + roasted channa + cinnamon + clove + coriander + 1 and a half tablespoons of SpiceKansh ‘Karapudi’ and grind it all to make a fine paste.

Step 2: To a pressure cooker/pan, add in the oil + 1 chopped onionand fry for about 30 seconds.

Step 3: Cut the brinjal into 4 quaters and cook it for 2-3 minutes.

Step 4: Add in the paste from before and season with salt. Cook it for another 5 mins (until the oil is visible throughout the mix)

Step 5: Add in the water and cook it for another 6-7 minutes. (For pressure cooker: Cook it for 1 whistle count)

Step 6: Nothing else!!! Just eat and be mesmerized…..

NOTE: Goes well with either roti or curd-rice/ plain-rice

Dry Vegetable Sabji

Dry Vegetable Sabji

Rendition: Wanna make a quick recipe for your veggies? Here’s a good one. This yummy dish is easy to make, super healthy and is pleasing to the tongue! This dish also acts as a yummy starter or something spicy to have along with your traditional dal. This dish will leave you happy, healthy and wanting more. It goes well with roti, rice and dosa.

YIELD

Serves 3-4 people

INGREDIENTS

• SpiceKansh ‘Karapudi’ [VIP]

• Vegetable(s) of choice – 500 gm (eg. Potato, okra, beans, etc.)

• 2 large onions (finely chopped)

• 1 teaspoon of mustard seeds

• 1 tomato (chopped)

• 10-12 curry leaves

• 2 pinches of asafoetida

• 5-6 garlic cloves [freshly smashed]

• Coriander leaves for garnish

• Salt

Cooking Method : Kadai/Pan (Medium Flame)

PREPARATION

Step 1: Add 2 tablespoons of oil to a pan/kadia and bring it up to heat. Add in the mustard seeds + asafoetida + curry leaves + onion +  garlic and fry for a minute.

Step 2: Add in the tomatoes alongside youyr choice of vegetabl(s) and cook it for 5 minutes.

Step 3: Add 1 tablespoon of SpiceKansh ‘Karapudi’ and salt to taste. Close it up with a lid and cook for another 2 minutes.

Step 4: Let it rest for 2 minutes. Garnish the mix with coriander and take in the simplicity of your meal.

NOTE: Best eaten with roti. The dish can also be eaten as an accompaniment with curd-rice.

 

Naati Koli Saaru

Naati Koli Saaru

Rendition: Here’s one dish which is a legend in southern India. A favorite to all south Indians and a must in all households. This dish has be modified in various ways according to their ancestors but the one thing that remains unchanged is the use of Karapudi. A little complicated to make but it’s so worth it for the taste which will leave you craving again and again! This spicy dish is universal and can be eaten with everything! Be it dosa, rotis, rice and ragi balls. It’s an experience you’ll never forget.

YIELD

Serves 3-4 people

INGREDIENTS

• 1 kg of farm chicken / country chicken / broiler chicken

• 10 tablespoons of grated coconut

• 2 tablespoons of roasted channa

• 4 large onions [chopped]

• 2 tablespoons of poppy seeds

• 4 half-inch length cinnamon sticks

• 8 cloves

• 3 tablespoons of SpiceKansh ‘Karapudi’ [VIP]

• 1 teaspoon turmeric

• 1 litre of water

• Salt

 

Cooking Method : Kadai/Pan + Large cooking vessel
(Medium Flame)

PREPARATION

Step 1: Add 1 tablespoon of oil to a pan and bring it up to heat. Follow it up with 2 chopped onions and cook it until it turns light brown.

Step 2: Turn off the stove and add 3 tablespoons of SpiceKansh ‘Karapudi’+ poppy seeds + clove + channa + roasted channa and let the pan cool down.

Step 3: Take the ingredients from the pan and toss it into a mixer alongside 10 tablespoons of grated coconut and make a fine paste out of it.

Step 4: Take a large cooking vessel and add 3 tablespoons of oil + 2 chopped onions and fry until it becomes light brown.

Step 5: Add in the chicken + turmeric and fry for 5 minutes. Add a tablespoon of salt and fry for another 5 minutes

Step 6: Add a cup of water and cook the mix with a lid on for 10 minutes.

Step 7: Add in the paste from before (keeping aside 2 tablespoons) alongside 1 litre of water and cook for another 15 minutes.

Step 8: Separate the chicken from the sambar.

Step 9: Take another kadai/pan and add 1 tablespoon of oil, and bring it up to heat.

Step 10: Add 2 tablespoons of the remaining paste and fry for 2-3 minutes and season to taste.

Step 11: add in the separated chicken from before with 1 tablespoon of Spicekansh ‘Karapudi’ and cook for another 2-3 minutes and let it rest.

Step 12: At the end, you will have 2 dishes prepared, these 2 dishes go hand-in-hand and are a delight on a Sunday afternoon. Feast on!!

NOTE: Goes well with roti, dosa, steamed rice and, ragi ball.

Bele Sambar

Classic Dal (Bele) Sambar

Rendition: The Dal (bele) Sambar is the staple dish of Kannadigas. This divine sambar goes well with rice, roti, idli, dosa, and so much more. It can be eaten for any meal of the day and never lets you down. The dish is truly close to Kannadigas as it embodies the epitome of our 'Karapudi'; and as legend says it, bele sambar was the very first dish created using 'Karapudi'.

YIELD

Serves 3-4 people

INGREDIENTS

• SpiceKansh ‘Karapudi’ [VIP]

• 1 cup of toor dal (approx. 150 gm)

• 2 large tomatoes (chopped)

• 1 large onion (chopped)

• 10-12 curry leaves

• 1 teaspoon mustard seeds

• 1 pinch of asafoetida

• 2 dry red chilli

• Any vegetable such as potato, turnip, radish, etc. [Optional]

• Coriander leaves for garnish

• 500 ml of water

• Salt

Cooking Method: Pressure Cooker (Medium Flame)

PREPARATION

Step 1: In a pressure cooker, add 2 tablespoons of oil or ghee. Bring the temperature up and add in the mustard seeds, asafoetida, dry red chilli, curry leaves, chopped onions and fry for about 1 minute.

Step 2: Add the chopped tomatoes and fry for another minute.

Step 3: Add 1 and a half tablespoons (approx. 25-30 gm) of SpiceKansh ‘Karapudi’and fry for another minute.

Step 4: Add your choice of vegetables. [Optional]

Step 5: Add the toor dal along with the water.

Step 6: Garnish the pot with coriander leaves and add salt to taste.

Step 7: Close the lid and leave it to cook for 3 whistles.

Step 8: Voila!! The dish is now ready to be savoured.

NOTE: Best accompanied with pickles, papads, fritters or any dry side dish. Additional ghee can be added to the rice or sambar itslef to make it richer and exquisite.

 

 

Soppu Sambar

Leafy Vegetable (Soppu) Sambar

Rendition: Finding new ways to get those greens and veggies in your tummy? Well here’s a yummy solution! The leafy vegetable sambar is the best way binge on yummy food without feeling guilty. It is another favourite among the Kannadigas and goes by the moniker ‘Soppu’ Sambar. It’s healthy and tasty and super guilt free. This spicy combination goes well with rice, chapattis, ragi balls or just enjoy it like stew! 

YIELD

Serves 3-4 people

INGREDIENTS

Cooking Method :

PREPARATION