Uddina Bele Gojju - North Karnataka Style

The taste and aroma of uddina bele gojju is very much delightful that you will finish off your meal with whole heartedly. The spice in the green chilies and curry leaves enhances the favour and taste. This is usually eaten along with dried green chilies which is called as Mor milgai in Tamil and Sendige Menasu in Kannada.It is a curd based gojju and is very tasty and very popular across Udupi-Mangalore region of Karnataka and goes very well with rice. This recipe hardly takes five minutes...but it tastes too good. It aids digestion, boosts energy and improves the skin health.

Check out  some other side dish recipes from my blog like 

Curry leaves Idli podi 

Mint and coriander chutney

Prep  time	Cooking time	Serves
10  mins	5 mins	2 persons

Recipe Type: Side dish

Course: North Karnataka Cuisine

Ingredients Split urad dal- 2 tbsp. Water – ½ cup Curd – ¾ cup Green chilies -4 nod Coriander leaves – ¼ cup Salt – 1 tsp Seasonings Coconut oil – 1 tbsp. Mustard seeds – ¼ tsp Hang – 1 tsp Dry red chilies-  3 nos

Method

1. Prepare all the items and make sure its ready before the process.

2. Take urad dal and soak for 1.5 hours. 

3. Now grind it into a fine paste consistency and keep it aside.

4. Add in whisked curd to the urad dal paste and mix it well. 

5. Add salt, asafoetica and coconut oil to the bowl. Make sure no lumps are left out. Now you will come across a thick consistency. Dilute the urad dal mixture by adding little water you can also substitute a part of curd with water. Add in salt and mix it well again.

6.Temper it with oil, mustard seeds, asafetida, curry leaves and red chillies. 

7. Now add in green chillies in the same oil and pour it to the gojju mixture.

8. Serve it with hot steaming rice and enjoy.

Serving Suggestions

Dosa or idli

Hot rice

Notes

• Coconut oil is preferred for better taste.
• Green chilies can be used more or less according to the preference of the spice level.
• Curd or buttermilk should not be sour.

Uduru Bele Palya (Toor Dal Sabzi) - North Karnataka Recipe

A dry and lightly-spiced fresh-tasting dal and vegetable curry from south India.Palya, also known as poriyal, are dry curries that are a very popular addition to South Indian meals. Fresh, with a subtle blend of flavors, this wholesome dish is certainly one that I would recommend to grace your dinner table. 

Traditionally, a full course South Indian meal starts with a sambar, followed by a rasam, along with a side dish or two such as this one and rice and perhaps a flatbread. Coming to the recipe we are using this toor dal to make a healthy palya goes well as side dish to rasam rice, sambar rice. Simple yet delicious curry and it’s yummy too

You can try other toor dal recipes on my blog like

Mamidikaya Pappu

Gujarati Trevti dal

Kadamba Mixed vegetable sambar

MORE DRY CURRIES RECIPES ARE LINKED BELOW


Mullangi greens stri fry

Boiled Potato Roast

Spring onion palya

Prep  time	Cooking time	Serves
30 mins	10 mins	4 persons

Recipe Course: Side course

Recipe type: South Indian cuisine

Preparation of toor dal Toor dal – 1 cup Water  - 1 ½ cups (depends on boiling) boiling Oil -1 tsp Turmeric powder – ½ tsp  Ingredients Salt –to taste Onions -1 cup Garlic- 8 cloves Tamarind extract -2 tbsp. Jaggery -2 tsp Red chilli powder -1 tbsp. Coriander leaves – few Salt – to taste  Seasonings Oil – 2 tbsp Mustard seeds -1 tsp Cumin seeds - 1 tsp Curry leaves -few sprigs Hing -pinch

Method

1. Wash the dal and soak it for 2 hours.

2. Now add water, turmeric powder along with the toor dal in a bowl and Bring to a boil, reduce the heat to low, cover, and simmer until the dals are softened, about 20 to 30 minutes.

3. Stir and continue to cook for another 5 minutes or so, taking care not to overcook the toor dal.They should still have a bit of crunch to them. 

4. Drain the toor dal and set aside, and reserve the cooking water. The cooking water can be used as a broth in other dishes.

5. Heat the oil in a pan on medium heat. Once the oil is hot enough add mustard seeds and hing. Once the mustard seeds pops add cumin seeds and curry leaves.

6. Add garlic and chopped onions and saute till the onions are transculent.

7. Now add red chilli powder followed by tamarind extract and jaggery.

8. Now add the cooked dal along with salt, and curry leaves , mix it well and fry for 5 minutes. 

9. Turn off the heat, add coriander leaves and mix it well. 

10. Now the delicious and healthy Uduru bele palya is ready to serve. 

Serving suggestions

Sambar rice

Rasam rice

Notes

• Do not add more water while cooking the dal. 
• Dal should not be over cooked.