MOSARANNA

Rice -- 2 cups (cooked)

Curd (yogurt) -- 1 to 1 1/4 cup

Oil -- 3-4 tablespoons
Split black gram (Urad dal) -- 1/2 teaspoon
Mustard -- 1/2 teaspoon
Dry curd chilli (mosaru menasu) -- 3-4 (soaked in spiced curd and sundried)
Sesame seeds -- 1/2 teaspoon
Curry leaves -- few

Onion -- 1 (chopped finely)
Coriander leaves -- 3 tablespoons (chopped)
Salt to taste

Heat oil in a pan and add the black gram. When it becomes brownish add mustard, chilli , Sesame seeds and curry leaves.

When the mustard and sesame start spluttering add onion and curd and turn off the heat immediately.


Add rice and salt and mix all the ingredients nicely.

Top with chopped coriander and serve.

SABBASIGE BATH

Rice (long grain) -- 2 cups (cooked)

Coconut -- 1/2 cup (grated)
Green chillies -- 2-3
Garlic -- 2 cloves


Oil -- 3-4 tablespoons
Clove -- 2-3
Cardamom -- 2-3
Bay leaf -- 1 (optional)
Cumin seeds -- 1 teaspoon
Mustard seeds -- 1/2 teaspoon
Turmeric powder -- 1/4 teaspoon
Onion -- 2 medium (sliced)
Dill -- 1 1/2 cup (chopped)
Salt to taste


Grind coconut,garlic and green chillies together to a smooth paste. Keep it aside.

Heat oil in a pan and add clove, cardamom , bay leaf and cumin seeds. Fry them on low heat until the nice aroma of the garam masala comes out.

Now add turmeric powder and mustard seeds. When the mustard crackles, add the onion and fry until cooked. Once the onion is done add dill , cover and cook over low flame until dill is cooked.

Put in the coconut paste and stir it for around 3-4 minutes on low heat.

Now add rice and salt and mix the rice and the cooked sauce nicely for a couple of minutes. Serve hot.

MAVINAKAI CHITRANNA

Rice (long grain) -- 2 cups (cooked)

Raw mango (green)-- 1 small (chopped)
Coconut -- 1/2 cup (grated)
Green chillies -- 3-4

Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 2 teaspoon
Red chilies -- 2 (broken)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/4 teaspoon
Curry leaves -- few

Salt to taste



Grind mango, coconut and green chillies together to a smooth paste. Keep it aside.

Heat oil in a pan and add urad dal . When the dal is a little brownish add mustard seeds and let them crackle.

Add curry leaves, turmeric powder and red chillies.
Stir for a couple of minutes.

Put in the coconut-mango paste and stir it with this tempering for around 3-4 minutes on low heat.

Now add rice and salt and mix the rice and the cooked sauce nicely for a couple of minutes. Serve hot.

DHAN MADDI, HULASEHULI

Dhan maddi is a havyaka version of pongal. It is prepared in every havyaka household during dhanurmasa (a month in hindu calender which is somewhere in december-january). Every married girl of the family visits her parents during this month at least once and feasts on this dish.



DHAN MADDI

Rice -- 1 cup
Mung dal (split green gram) -- 3/4 cup (fried)
Turmeric powder -- 1 pinch
Water -- 5-6 cups
Salt to taste
Ghee (clarified butter)for serving

to powder

Urad dal(split black gram) -- 5-6 teaspoons
Sesame seeds -- 3 teaspoons
White pepper corns -- 1 teaspoon (around 10)

Dry roast urad dal and sesame seeds separately. Add peeper corns to it and grind it into a coarse powder. Keep aside.

Dry roast mung dal in a pan until it turns pinkinsh in color and gives out nice aroma.
Wash rice and mix it with fried dal, turmeric and salt and cook it covered with 5-6 glasses of water. The rice and dal are overcooked in this dish to enable them to mix nicely.

When the rice and dal are cooked add the ground powder(reserve 1 1/2 teaspoon of powder for the tamarind chutney) and cook it for some more minutes. Add water if the dish becomes very thick or dry.

Serve hot topped with a spoonful of ghee, along with the hulase huli.




HULASE HULI

Tamarind puree -- 1/2 cup
Jaggery -- 1/4 cup
salt to taste

Oil -- 2 teaspoons
Red chilli -- 1
Mustard seeds -- 1/2 teaspoon
Sesame seeds -- 1/2 teaspoon
Curry leaves -- few


Mix tamarind puree, salt and jaggary together. Mix the reserved (see dhan maddi) urad-sesame powder to the chutney.

Heat oil in a small pan and add mustard seeds, red chillies and curry leaves. When the mustrd seeds crackle add sesame seeds and pout it over the tamarind chutney.
Mix nicely and serve with the dhan maddi.

DHAN MADDI

Dhan maddi is a havyaka version of pongal. It is prepared in every havyaka household during dhanurmasa (a month in hindu calender which is somewhere in december-january). Every married girl of the family visits her parents during this month at least once and feasts on this dish.



DHAN MADDI

Rice -- 1 cup
Mung dal (split green gram) -- 3/4 cup (fried)
Turmeric powder -- 1 pinch
Water -- 5-6 cups
Salt to taste
Ghee (clarified butter)for serving

to powder

Urad dal(split black gram) -- 5-6 teaspoons
Sesame seeds -- 3 teaspoons
White pepper corns -- 1 teaspoon (around 10)

Dry roast urad dal and sesame seeds separately. Add peeper corns to it and grind it into a coarse powder. Keep aside.

Dry roast mung dal in a pan until it turns pinkinsh in color and gives out nice aroma.
Wash rice and mix it with fried dal, turmeric and salt and cook it covered with 5-6 glasses of water. The rice and dal are overcooked in this dish to enable them to mix nicely.

When the rice and dal are cooked add the ground powder(reserve 1 1/2 teaspoon of powder for the tamarind chutney) and cook it for some more minutes. Add water if the dish becomes very thick or dry.

Serve hot topped with a spoonful of ghee, along with the hulase huli.




HULASE HULI

Tamarind puree -- 1/2 cup
Jaggery -- 1/4 cup
salt to taste

Oil -- 2 teaspoons
Red chilli -- 1
Mustard seeds -- 1/2 teaspoon
Sesame seeds -- 1/2 teaspoon
Curry leaves -- few


Mix tamarind puree, salt and jaggary together. Mix the reserved (see dhan maddi) urad-sesame powder to the chutney.

Heat oil in a small pan and add mustard seeds, red chillies and curry leaves. When the mustrd seeds crackle add sesame seeds and pout it over the tamarind chutney.
Mix nicely and serve with the dhan maddi.

CHITRANNA

Rice -- 1 cup
Oil -- 2 tablespoons
Urad dal -- 1 teaspoon
Chana dal -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Asafoetida powder -- a pinch
Turmeric powder -- 1/2 teaspoon
Green chillies -- 3/4, slit
Curry leaves -- few
Lemon -- 1 medium
Sugar -- 1/4 teaspoon
Salt to taste


Cook the rice using 2 cups of water.

Heat oil in a pan and add urad dal and chana dal. When the dals begin to brown add mustard seeds.

When Mustard seeds start crackling add asafoetida and turmeric powders, green chillies and curry leaves. Stir for 1 minute.

Now add cooked rice to the pan. Sprinkle sugar and salt on the rice. Squeeze the lemon juice on the top.

Mix everything together and and leave it on very low flame for 5 minutes. Ready to serve.