Hasi Sasive | Paji Sasmi: Mangalore Cucumber in Mustard-Coconut Yogurt

I love yogurt and yogurt based dishes as can be seen from my recipes for Balaee and Moong Dal Palak Khichdi cooked in buttermilk. So I am always on the lookout for new yogurt-based recipes. This week, when I was looking up Udupi recipes, I came across a whole host of yogurt-based recipes. So, here I am with the recipe for Hasi Sasive.

Paji Saasmi | Hasi Saasive
Paji Saasmi | Hasi Saasive
Mangalore Cucumber
Mangalore Cucumber

Also called Paji Sasmi, this dish involves no cooking (if you discount the tempering) and gets done in under 10 minutes.

All you need to do is grind Mangalore Cucumber pieces with mustard, coconut, and red chillies, and then mix it in sour yogurt. Finally just temper it with mustard seeds, curry leaves, and red chillies, and voila! the refreshing Hasi Sasive is ready.

What I loved about this dish is that while the yogurt was the cooling element, there was a hit of heat from two sources: the mustard and the chilli. The combination is just irresistible.

If you want to explore Udupi-Mangalore Cuisine, do try these recipes: Undi | Pundi Gatti, Nucchina UndeSouthekayi Hasi Majjige HuliUdupi Temple Rasam, and Beyisida Maavinakai Gojju.

How to Make Hasi Sasive | Paji Sasmi: Mangalore Cucumber in Seasoned Yogurt

Hasi Sasive is a yogurt flavoured with ground mangalore cucumber, mustard, coconut, and red chillies. This is a recipe from the Udupi-Mangalore region of Karnataka.
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Hasi Sasive | Paji Sasmi: Mangalore Cucumber in Seasoned Yogurt
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

This is the recipe for a cool and refreshing Hasi Sasive, which is also known as Paji Sasmi. This is a virtual no-cook recipe that can be thought of as a mustard-flavoured Mangalore Cucumber Raita.

Course: Accompaniment, Side Dish
Cuisine: Indian, Karnataka, Mangalore, Udupi
Servings: 4 People
Author: Aruna
Ingredients
  • 2 Cups Chopped Mangalore Cucumber
  • 1 Cup Sour Yogurt
  • 1/2 Cup Grated Coconut
  • 1 tsp Mustard Seeds
  • 2-3 Red Chillies
  • Salt to Taste
For Tempering
  • 1 tsp Oil
  • 1 tsp Mustard Seeds
  • 1-2 Red Chillies
  • A Few Curry Leaves
Instructions
  1. Grind the cucumber, mustard, red chillies and coconut to a coarse paste.

  2. Add the paste to the yogurt. Mix well.

  3. Add salt and mix well.

  4. In a ladle, heat the oil.

  5. Add mustard seeds and wait till they crackle.

  6. Add split red chillies and curry leaves.

  7. Add the tempering to the Hasi Sasive | Paji Saswe.

  8. Mix well.

 

Step-by-Step Recipe to Make Hasi Sasive | Paji Sasmi: Mangalore Cucumber in Seasoned Yogurt

  1. Add the mangalore cucumber, mustard, coconut, and red chillies to the chutney jar of the grinder.
  2. Grind the ingredients to a coarse paste. Do not make a fine paste of it.

  3. Mix the ground cucumber paste and salt into the yogurt.
  4. In a ladle, heat the oil and add mustard seeds.
  5. After the mustard seeds splutter, add split red chillies and curry leaves.
  6. Stir-fry for a few seconds.
  7. Add the tempering to the Hasi Sasive | Paji Sasmi.
Hasi Sasive | Paji Sasmi
Hasi Sasive | Paji Sasmi

Undi | Oondi | Pundi Gatti: Steamed Seasoned Rice Rava Dumplings

I have been wanting to make Undi (also spelled as Oondi to reflect the pronunciation) for a long time now and this week I got the perfect opportunity because of the theme for the #119th Foodie Monday Blog Hop chose Udupi cuisine as the theme.

Undi | Oondi | Pundi Gatti is a breakfast favourite in the Udupi-Mangalore region
Undi | Oondi | Pundi Gatti

Many South Indian states, an indeed individual regions, have some variation of steamed rice balls in their cuisine. Andhra has Uppu Undrallu, Coorg has Kadambuttu, while Kerala and Tamil Nadu have Kozhukattai. The Udupi-Mangalore region of Karnataka is famous for Undi, a seasoned steamed savoury rice dumpling, which is a favoured breakfast.

Also called Pundi Gatti in Tulu, Undi is light on the stomach and very easy to make. It took me about 40 minutes to make this batch. As it is fairly neutral in taste you can pair it with anything, even a simple Coconut Chutney.

The best way to enjoy this breakfast is to top a hot Oondi with some coconut oil. Just that. Nothing else. Believe you me, you will be in heaven.

I made three accompaniments: a cool and mustardy Hasi Saaswe | Hasi Sasmi (Manglore Cucumber in Yogurt), a spicy Hinga Chutney (Asafoetida flavoured Coconut Chutney) , and a sweet Jaggery Syrup. So there was a side for every palate. 🙂

A Single Oondi | Undi
A Single Oondi | Undi

How to Make Undi | Oondi | Pundi Gatti

Pundi Gatti | Undi is steamed rice dumplings from Tulu Nadu
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Undi | Oondi | Pundi Gatti
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
 

Undi | Oondi is a savoury steamed, seasoned rice dumpling that is a popular breakfast in the Udupi-Mangalore region. It is also called Pundi Gatti in Tulu.

Course: Breakfast, Snack
Cuisine: Karnataka, Udupi, Vegan, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Rice
  • 3/4 Cup Grated Coconut
  • 1 tsp Rai, Mustard Seeds
  • 1/4 tsp Methi, Fenugreek Seeds
  • 2 tsp Udad Dal, Husked Black Gram
  • 8-10 Curry Leaves Chopped Fine
  • 1 tbsp Oil Coconut Oil, preferred
  • 2.5 Cups Water
  • Salt to Taste
Instructions
Making the Rice Batter
  1. Wash the rice and soak it in 2 cups water for about 1 hour.

  2. Drain all the water from the rice and grind to a coarse paste. Do not make it very smooth.

  3. Add 2 cups water and mix well.

  4. Add the grated coconut and salt. 

  5. Mix well and set aside.

Making the Undi Dough
  1. In a large pan, over medium flame, heat the oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the udad dal and methi.

  4. Stir-fry till golden brown.

  5. Add the curry leaves and stir-fry for a few seconds.

  6. Turn the heat down to low and add 1/2 cup water.

  7. Add the rice flour batter and mix well.

  8. Over low flame, keep mixing till the dough starts to form a ball.

  9. Take off the heat and transfer to a plate.

  10. Cover and set aside for a few minutes.

Making the Undi
  1. Add water to a steamer/pressure cooker and let it start boiling.

  2. Divide the dough into 16 to 20 equal portions.

  3. Grease your palms and roll each portion into a ball.

  4. Slightly flatten each ball.

  5. Press your index finger into the ball to create an indentation.

  6. When all Undi are ready, steam them for 10 minutes. 

  7. Serve hot with Hinga Chutney or Coconut Chutney, and Jaggery Syrup.

 

Recipe with Step-by-Step Instructions to Make Undi | Oondi | Pundi Gatti

  1. Getting the Rice Batter Ready
    1. Wash the rice well under running water till the water runs clear.
    2. Soak the washed rice in 2 cups water for 1 hour. This will help remove the raw taste of the rice and reduce cooking time.
    3. Drain all the water from the rice and immediately grind to a coarse, grainy paste. Grind as soon as you drain water so that the moisture in the rice is not lost. Do not add any water. The batter should feel like rava mixed in water with the rice broken to fine pieces and not ground to a flour. I find that just a few seconds at the lowest speed does the trick.

    4. Transfer the ground rice to a large vessel and add 2 cups water.
    5. Add the grated coconut and salt.
    6. Mix well to create a flowing batter.
    7. Cover and set aside.
  2. Cooking the Undi Dough
    1. In a large pan, over medium flame, heat the oil and add mustard seeds.
    2. When the mustard seeds splutter, add the udad dal and methi.
    3. Stir-fry till the dal and methi are golden brown.
    4. Now add the chopped curry leaves and stir-fry for a few seconds.
    5. Turn the heat down to low. This is important to ensure that the dough cooks properly.
    6. To cool down the tempering, add 1/2 cup water. I find that it cools down the pan and prevents the rice batter from sticking.
    7. Immediately add the rice flour batter and mix well.
    8. Over low flame, keep cooking the batter till it becomes a dough and starts to form a ball.
    9. Take off the heat and transfer to a plate. You can keep it in the pan as well, but the dough tends to form a crust at the bottom because of the heat.
    10. Let the dough cool a bit for 5 minutes or so that it is not too hot for you to make undis.
  3. Making the Undi | Oondi | Pundi Gatti
    1. Get the steamer ready by adding water to a steamer/pressure cooker and let it start boiling. It is important that the Undi are steamed immediately. If you start building steam after putting in the Undi they will become hard.
    2. Divide the dough into 16 to 20 equal portions.
    3. Grease your palms with a few oil drops and roll each portion into a ball.
    4. Slightly flatten each ball and press your index finger into the ball to create an indentation. Perfectly round rice balls are served ONLY during funeral or remembrance services.

    5. When all Undi are ready, steam them for 7 to 10 minutes.
  4. Serve hot with just Coconut Oil, Hinga ChutneyCoconut Chutney, and/or Jaggery Syrup.
Oondi | Undi | Pundi Gatti
Oondi | Undi | Pundi Gatti

I am taking this classic Udupi recipe to the #119th Foodie Monday Blog Hop. I invite you to see what my fellow bloggers have cooked by clicking on the logo.

Ragi Rotti | Nachni Roti: A Recipe from Karnataka

Ragi Rotti is the lastest millet-based dish to be included in my diet. I have started to make it at least twice a week, and quite like this nutty, spicy Nachni Roti.

Ragi Rotti | Nachni Roti | Unleavened Bread Made with Finger Millet Flour
Ragi Rotti | Nachni Roti | Unleavened Bread Made with Finger Millet Flour

Reams have been written about how nutritious Ragi is and so I will not repeat it here. I often drink Savoury Ragi Ambli (Ragi Malt) for breakfast on weekdays and make Ragi Dosa on weekends. For lunch on weekends, I make Ragi Sangati and use it as a substitute for rice.

Now that I have added Ragi Rotti to my repertoire, I have started having it for lunch or dinner. 🙂

How to Make Ragi Rotti | Nachni Roti

Red Ragi Rotti (Finger Millet Bread) served with yoghurt
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Ragi Rotti | Nachni Roti: A Recipe from Karnataka
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Ragi Rotti is a nutritious roti made with Ragi Flour (Nachni Atta or Finger Millet). This recipe is from Karnataka and all the Ragi Rotti needs as accompaniment is Yoghurt.

Course: Main
Cuisine: Indian, Karnataka
Servings: 4 Rotis
Author: Aruna
Ingredients
  • 1 Cup Ragi, Nachni, Finger Millet Flour
  • 1/2 Cup Finely Chopped Onion
  • 1/4 Cup Finely Chopped Coriander
  • 3-4 Finely Chopped Green Chillies
  • 1 tsp Cumin Seeds
  • Salt to Taste
  • Water as Required
Instructions
Making the Dough for Ragi Rotti
  1. To the ragi flour, add salt, green chillies, cumin, coriander, and onion.

  2. Add a little water at a time and knead into a soft dough.

Making the Ragi Rotti
  1. Divide the dough into six equal portions.

  2. Roll each portion into a ball.

  3. In the centre of a cold/unheated tava or griddle, place one portion of the dough.

  4. Wet your hand and press the dough into a 6" circle of even thickness.

  5. Using a medium flame, heat the tava and let the Ragi Rotti cook till the surface dries out.

  6. Flip over and cook the other side as well.

  7. Serve the Ragi Rotti hot with some Dahi.

Before Making the Next Ragi Rotti
  1. Let the tava cool completely. Use two tavas alternately or then wash the tava under running water.

  2. Repeat the process of making the Ragi Rotti.

Step-by-Step Recipe for Ragi Rotti | Nachni Roti with Photos

  1. How to Make the Ragi Rotti Dough
    1. Place the Ragi flour in a large plate or bowl.
    2. Now add the salt, green chillies, cumin, coriander, and onion.
    3. Mix all the ingredients well. I do this because the onion adds some moisture of its own and this reduces the amount of water needed a bit.
    4. To the flour mix, gradually add water (a little at a time) and knead into a soft yet firm dough.
  2. How to Make the Ragi Rotti
    1. The dough can make 6 Rottis, and so divide it into six equal portions and roll each portion into a ball. Set aside.
    2. This Rotti needs to be patted into shape and so take a cold/unheated non-stick tava or griddle. If you are using an iron tava, lightly oil the surface using 2-3 drops of oil.
    3. Place one portion of the dough into centre of the tava.
    4. Dip your hand into a bowl of water. Using the wet hand, press the ball into a 6″ circle of even thickness.
    5. Now light the stove and over a medium flame, heat the tava.
    6. As the Rotti cooks, its surface will dry out.
    7. When the surface of the Rotti is almost completely dry, flip over and cook the other side as well for about 2 minutes.
    8. Serve the Ragi Rotti hot with some Dahi.
  3. Cool the Tava Before Making the Next Rotti
    1. The tava has to be completely cool before you can make another Ragi Rotti.
    2. So you can either use two tavas alternately or then wash the tava with cold water.
    3. Repeat the process of making the Ragi Rotti.

Pineapple Menaskai: Pineapple Curry from Mangalore

This week I had loads of Pineapple at home and decided to make Pineapple Menaskai with it. This recipe has been on my to-try list for a while, and I am happy that I finally made it.

Pineapple Menaskai | Pineapple Gojju
Pineapple Menaskai | Pineapple Gojju

What I loved about this recipe for Pineapple Menaskai is that it is super easy to make. The result is an explosion of flavours that makes great use of the tangy-sweet flavour of pineapple.

  • You can also make Menaskai with other vegetables and fruits like raw mangoes.
  • I did not have Bydagi chillies so used a mix of Kashmiri Chillies (for the colour) and Pandi chillies (for the heat/spiciness). Do use either Bydagi or Kashmiri chillies, otherwise your Menaskai will be very pale in colour.
  • Do you like Pineapple? You can also try Pineapple Kesari/Sheera, Pineapple Kichadi,  or Pineapple-Mango Salsa.
Pineapple Menaskai (also called Pineapple Gojju) served in a white bowl on a green background
Pineapple Menaskai | Pineapple Gojju

Recipe Source: I have used Smitha Kalluraya’s recipe as a base for mine.

How to Make Mangalore’s Popular Pineapple Menaskai

Pineapple Menaskai is a spicy, sweet, tangy pineapple curry from Mangalore
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Pineapple Menaskai
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pineapple Menaskai is a delicious spicy, sweet, and tangy Pineapple Curry from Mangalore in Karnataka. It is also called Pineapple Gojju.

Course: Main, Side
Cuisine: Indian, Karnataka
Servings: 4 People
Author: Aruna
Ingredients
  • 1.5 Cups 1" Pineapple Pieces
  • 1.5 tbsp Thick Tamarind Pulp
  • 2 tbsp Grated Jaggery
  • 1/4 tsp Turmeric
  • Salt to Taste
For the Ground Masala
  • 2 tsp Udad Dal
  • 1 tsp Chana Dal
  • 1/4 tsp Fenugreek Seeds
  • 2 tsp Sesame Seeds
  • 1/2 Cup Grated Coconut
  • 6 to 8 Bydagi Chillies See Notes
  • 2 Large Pinches Hing/Asafoetida
  • 4 to 6 Curry Leaves
  • 1/4 Cup Water
  • 1 tsp Oil I used Coconut Oil
For Tempering
  • 1 tsp Oil I used Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Udad Dal
  • 8 to 10 Curry Leaves
  • 1 Large Pinch Hing/Asafoetida
Instructions
To Make the Ground Paste
  1. Heat 1 tsp oil.

  2. Add udad dal, chana dal, and fenugreek seeds.

  3. Stir-fry till they start to change colour.

  4. Add the curry leaves and red chillies.

  5. Stir-fry till the dals turn golden brown.

  6. Add the sesame seeds and stir-fry for a few seconds.

  7. Turn off the heat.

  8. Add asafoetida and mix well.

  9. Add grated coconut and mix well.

  10. Let the mix cool.

  11. Using about 1/4 cup water, grind the fried ingredients into a smooth paste.

Making Pineapple Mesankai | Pineapple Gojju
  1. Heat 1 tsp oil.

  2. Add the pineapple pieces and turmeric.

  3. Saute for 5 minutes.

  4. Add 2/3 Cup Water, Jaggery, and Tamarind pulp. 

  5. Cover and cook for about 5 minutes.

  6. Add the ground masala and salt.

  7. Mix well.

  8. Add about 1/2 to 1 cup water.

  9. Bring to a boil. Simmer for about 5 minutes.

The Tempering
  1. Heat 1 tsp oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the udad dal and stir-fry till golden brown.

  4. Take off the heat.

  5. Add the asafoetida and curry leaves.

  6. Mix well.

  7. Add the tempering to the Pineapple Menaskai.

Recipe Notes
  • I did not have Bydagi chillies so used a mix of Kashmiri Chillies (for the colour) and Pandi chillies (for the heat/spiciness). Do use either Bydagi or Kashmiri chillies, otherwise your Menaskai will be very pale in colour.

 

Step-by-Step Recipe for Pineapple Menaskai

  1. Getting Started
    1. In a kadhai, add 1 tsp oil. I prefer to use Coconut oil as it lends a wonderful aroma and taste to the Pineapple Curry.
    2. When the oil is medium hot, add the pineapple pieces and turmeric.
    3. Stir-fry for about 5 minutes. This helps release the flavour of the Pineapple.
    4. Now add 2/3 Cup of water, the grated jaggery, and tamarind pulp. Mix well.
    5. Cover and let the mix simmer over medium heat for about 5 to 7 minutes, so that the Pineapple pieces stew a bit. In the meantime you can make the masala paste.
  2. Method for Making the Ground Masala 
    1. In a small kadhai, over medium heat, heat 1 tsp oil.
    2. Add udad dal, chana dal, and fenugreek seeds.
    3. Stir-fry till the dals just start to change colour. Do not wait till they become golden brown as they will fry further.
    4. To the frying dals, add the curry leaves and red chillies.
    5. Now stir-fry so that the curry leaves and chillies fry, and the dals turn golden brown.
    6. Now add the sesame seeds and stir-fry for a just few seconds.
    7. Turn off the heat.
    8. Quickly add the asafoetida and mix well.
    9. Immediately add the grated coconut and mix well.
    10. Using about 1/4 cup water, grind the fried ingredients into a smooth paste. You will get a lovely red-orange paste because of the Bydagi chillies.
  3. Putting Together the Pineapple Mesankai | Pineapple Gojju

    1. To the pineapple pieces that are stewing add the masala and salt.
    2. Mix well.
    3. Add 1/2 to 1 cup water and mix well. The gravy should be thick but flowing so use water appropriately.
    4. Over medium flame, let the Pineapple Menaskai cook and come to a boil.
  4. Getting the Tempering Ready
    1. In a ladle, heat 1 tsp oil and add mustard seeds.
    2. When the mustard seeds start to splutter, add the udad dal and stir-fry till golden brown.
    3. Turn off the heat and add the asafoetida and curry leaves.
    4. Mix well. The heat will fry the curry leaves.
    5. Add the tempering to the Pineapple Menaskai.
    6. Mix well.
  5. Cover and let the Pineapple Menaskai rest for 10 minutes.
  6. Serve with steamed rice with fryums on the side.
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore

Hitikida Avarekalu Saaru: A Winter Recipe from Karnataka

Hitikida Avarekalu Saaru: A Curry Made with Surti Papdi/Lilva Beans
Hitikida Avarekalu Saaru

One of the many blessings of blogging is that I get to deep dive into the cuisines of our beautiful country. Karnataka is one of those Indian states whose cuisine is not widely known (apart from what is available in those ubiquitous Udupi eateries). Today, I am presenting the recipe for Hitikida Avarekalu Saaru, a traditional winter favourite in Karnataka.

Avarekalu or Surti Papdi (Lilva Beans) are available in plenty in winter and are a treasured ingredient in Karnataka Cuisine. In fact, in recent times, there are Avarekalu festivals held in many parts of Karnataka. Kannadigas use these beans in very many ways including in Avarekalu Bisi Bele Bath and Akki Roti.

Using some creative license, I can describe Hitikida Avarekalu Saaru as Sambar with Surti Papdi. It has a very rich flavour from the spices in which the Avarekalu are cooked and tastes absolutely great with rice or Ragi Mudde. I eat this wonderful dish with rotis as well.

Peeling the Avarekalu does take some time, but the rest of the recipe is quite easy. Do give it a try.

We are using only the seeds (Avarekai) and not the outer pod to make this curry.

How to Make Hitikida Avarekalu Saaru

 

Hitikavare Hisukida Avarekalu Saaru | Sambar made with Surti Papdi
Hitikida Avarekalu Saaru
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Print Recipe
Hitikida Avarekalu Saaru is a delicious winter recipe from Karnataka. It is essentially Surti Papdi (Avarekalu or Lilva Beans) cooked in a spicy gravy. This is an excellent accompaniment to Ragi Mudde.
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Hitikavare Hisukida Avarekalu Saaru | Sambar made with Surti Papdi
Hitikida Avarekalu Saaru
Yum
Print Recipe
Hitikida Avarekalu Saaru is a delicious winter recipe from Karnataka. It is essentially Surti Papdi (Avarekalu or Lilva Beans) cooked in a spicy gravy. This is an excellent accompaniment to Ragi Mudde.
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Ingredients
For the Masala
Servings: People
Instructions
Preparing the Poppy Seeds
  1. Over medium flame, dry roast the poppy seeds till they start to change colour.
  2. For 30 minutes, soak the roasted poppy seeds in just enough water to cover them.
  3. Set aside.
Preparing the Avarekalu
  1. Soak the Avarekalu in lukewarm water for 30 to 45 minutes.
  2. Press each Avarekai gently to take off the outer skin.
  3. Set aside.
Making the Masala
  1. In a kadai, heat 1 tbsp oil.
  2. Add the onions and sautee till they become translucent.
  3. Add the garlic.
  4. Stir-fry for 1 minute.
  5. Add the cinnamon, cloves, marathi moggu, and red chillies.
  6. Stir-fry for 1 minute.
  7. Add the cumin and coriander seeds.
  8. Stir-fry for 1 minute.
  9. Add the grated coconut and mix well.
  10. Turn off the heat.
  11. Set aside and let the ingredients cool a bit.
  12. Grind the fried ingredients along with the soaked poppy seeds and the water the seeds are soaked in.
  13. Ensure you have a smooth paste.
  14. Set aside.
Making the Hitikida Avarekalu Saaru
  1. In a heavy bottomed vessel, heat the ghee or oil.
  2. Add the mustard seeds and let them splutter.
  3. Add the finely chopped onions and sti-fry till translucent.
  4. Add the finely chopped tomatoes and stir-fry till the tomato pieces are stewed.
  5. Add turmeric and salt.
  6. Add the ground masala and tamarind paste.
  7. Stir-fry for 2 to 3 minutes.
  8. Add 1/2 cup water and mix well.
  9. Add the Avarekalu and mix well.
  10. Bring the gravy to a gentle simmer.
  11. Let the Avarekalu cook in the gravy for 7 to 10 minutes. Add more water, if required.
  12. When the Avarekalu are just cooked (take some avarekalu and press between your index finger and thumb. The Avarekai should just be soft and break. It should not be mushy.)
  13. Turn off the heat.
  14. Serve hot with steamed rice, Ragi Mudde, or even Phulka.
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Hitikida Avarekalu Saaru: Surti Papdi in a spicy gravy
Hitikida Avarekalu Saaru