2 Spicy Karnataka Recipes We Love!

They’re nourishing, wholesome and are loaded with all the best of India’s healthy spices!  Chef Krishnappa is our newly appointed chef from Karma Kasa Sunshine Village located in Karnataka in Southwest India.  He shares two flavorsome traditional dishes to try. Bisi bele bath ‘hot lentil dish’ is your classic vegetarian comfort food that is warming for the soul. For carnivores, the Koli Saaru is a rustic chicken curry made with local spices that is soupy and full of zest – and is often prescribed to ward off a flu or cold.

Bisi Bele Bath

Ingredients:

Bisi bele bath masala:

  • 20gms
  • 20gms
  • 10gms
  • 10gms
  • 5gms
  • 5gms
  • 3 pods
  • 1 inch
  • 4
  • 20gms
  • 10gms
  • 10gms
  • 10 ml
  • 12
  • 5gms

Other ingridents:

  • 100gms
  • 100gms
  • 20gms
  • 100gms
  • 20gms
  • 2 cups
  • 15ml
  • 5ml
  • 100gms
  • 200gms
  • 400gms
  • 1 cup
  • 15gms

For tempering:

  • 20gms
  • 5gms
  • 1
  • 5gms
  • 10 whole

Method:

Cook vegetables, peanuts, tamarind, jaggery and onions in water with turmeric.

Boil for 10 mins.

Further add cooked Toor Dal, Rice and a cup of water.

Add Bisi Bele Bath Masala and simmer for 20 minutes.

Pour the tempering and serve Bisi Bele Bath with Boondi.


Koli Saaru

Ingredients:

For the masala paste:

  • 5ml
  • 5gms
  • 5gms teaspoon
  • 5gms teaspoon
  • 6
  • 1/2 inch piece
  • 5gms teaspoon
  • 5gms teaspoon
  • 50gms
  • 25gms
  • 1 inch piece
  • 25gms
  • 50gms
  • 15gms

Other ingredients:

  • 20ml
  • 2 sprigs
  • 75gms
  • 100gms
  • 1 teaspoon
  • 500gms

Methods:

Pour the peanut oil and the dry spices in a heated pan. Also add in the garlic and ginger and roast for 3-4 minutes on a low flame. 

Add in the onions and green chillies. After the Onions are cooked, in the same pan add in the fresh shredded coconut and the coriander leaves. Saute for a minute. 

Grind all the ingredients with about a cup of water to a smooth paste. 

Take a pressure pan and add in the peanut oil. Add in the curry leaves, onions and tomatoes all at once. Add in the salt and turmeric powder. Saute for a few minutes. Cover the pan and cook on a low medium heat. 

Add in the chicken. Toss the chicken well to coat. Add in the ground paste. 

Add some more water as necessary for the chicken to cook. Cover the cooker and simmer for 30 minutes. 

Serve hot with steamed rice.

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