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Malnadu Traditional Lunch

Jul-13-2018
Rajeshwari Shyam Bhat
60 minutes
Prep Time
90 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Malnadu Traditional Lunch RECIPE

Malnadu traditional lunch without onion and garlic have the good flavour of banana leaf. Using fresh ingredients, picked daily from their farm is the hobby. In malnadu area we get unforgettable taste of tamarind, coconut, coconut oil, jeera chilli and appe saaru. Almost all the houses having grinding stone and grinding at least one item by using it, it is good for health and keeps our body healthy. This traditional satvik food culture or lunch evolved from ancient times and gives the smell of anti-bacterial banana leaf and ghee topping on hot rice.

Recipe Tags

  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 3

  1. For red rice.....
  2. Red rice 2 cup
  3. Water 2 1/2 ltr
  4. For payasam... Ghee 1 tsp
  5. Cashews halves 10
  6. Raisins 10
  7. Cardamom powder 1 tsp
  8. Cooked rice 2 cup
  9. Jaggery syrup 1/2 cup
  10. Grated coconut 1 cup
  11. For Tomato Chitranna...
  12. Cooking oil 1 tsp
  13. Mustard seeds 1 tsp
  14. Urad dal 1 tsp
  15. Red chilli 1
  16. Curry leaves 1 string
  17. Salt 1/2 tsp
  18. Turmeric powder 1/4 tsp
  19. Chopped tomatoes 1/2 cup
  20. Channa dal 1 tsp
  21. Cooked rice 2 cup
  22. Coriander leaves chopped 2 tsp
  23. Lemon juice 2 tsp
  24. For appe midi saaru or mango rasam...
  25. Raw small mango 1
  26. Water 4-5 cup
  27. Salt 1 tsp
  28. Cooking oil 1 tsp
  29. Mustard seeds 1 tsp
  30. Cumin seeds 1 tsp
  31. Red chilli 1
  32. Curry leaves 1 string
  33. Asafoetida a pinch
  34. Green jeera chilli 3-4 optional
  35. For Sweet corn mixed moong dal salad...
  36. Cooking oil 1 tsp
  37. Red chilli 1
  38. Mustard seeds 1/2 tsp
  39. Sweet corn 1/2 cup
  40. Moong dal soaked 1/2 cup
  41. Salt 1/4 tsp
  42. Coconut gratings 1/4 cup
  43. Lemon juice 1 tsp
  44. For cabbage palyam...
  45. Cooking oil 1 tsp
  46. Red chilli 1
  47. Tomato chopped 1/2 cup
  48. Mustard seeds 1/2 tsp
  49. Urad dal 1 tsp
  50. Curry leaves 1 string
  51. Salt 1/2 tsp
  52. Turmeric powder a pinch
  53. Chopped cabbage 1 cup
  54. Lemon juice 1 tsp
  55. For Banana stem Saasive....
  56. Banana stem cleaned and chopped 2 cup
  57. Mustard seeds 1 tsp for grinding
  58. Water 1 cup
  59. Coconut gratings 2 cup
  60. Jeera chilli 4
  61. Curd 3-4 tbs
  62. Rock salt 1 tsp
  63. Cooking oil 1 tsp
  64. Mustard seeds 1 tsp
  65. Red chilli 1
  66. For poori and Karchikai...
  67. Wheat flour 2 cup
  68. Fine rava 1/2 cup
  69. Salt 1/2 tsp
  70. Water 2 cup
  71. Cooking oil for dough 1/4 cup
  72. Cooking oil for deep fry 1/2 ltr
  73. Wheat flour for dusting 1/2 cup
  74. Coconut gratings 1 cup for Karchikai
  75. Jaggery syrup 1/2 cup
  76. Ghee 2 tsp
  77. Cashews few
  78. Raisins few
  79. For Cabbage - Mango Majjige Huli...
  80. Cabbage chopped 1 cup
  81. Peeled and chopped raw mango 1/2 cup
  82. Salt 1 tsp
  83. Water 2-3 cup
  84. Butter milk sour 1 1/2 cup
  85. Coconut gratings 1 cup
  86. Cashews 5-6
  87. Green chilli 1
  88. Cooking oil 1 tsp
  89. Mustard seeds 1/2 tsp
  90. Red chilli 1
  91. For Cabbage Curry....
  92. Cabbage chopped 1 cup
  93. Water 3-4 cup
  94. Coconut gratings 1 cup
  95. Salt 3/4 tsp
  96. Home made Sambar powder 1 tsp
  97. Chopped tomato 1 cup
  98. Tamarind small gooseberry sized
  99. Mustard seeds 1/2 tsp
  100. Red chilli 1
  101. Cooking oil 1 tsp
  102. Curry leaves 1 string

Instructions

  1. HEAT GHEE, FRY CASHEWS AND RAISINS, ADD COCONUT GRATINGS, FRY TILL GOOD AROMA
  2. ADD JAGGERY SYRUP AND CARDAMOM POWDER, SAUTE TILL THICK MIXTURE
  3. ADD COOKED RICE 2 CUP, MIX WELL THE COCONUT PAYASAM AND KEEP ASIDE UNTIL SERVE
  4. HEAT OIL, LET SPLUTTER MUSTARD SEEDS, URAD DAL, RED CHILLI, ADD CHANNA DAL, CURRY LEAVES, ADD TOMATO
  5. ADD COOKED RICE, SALT, LEMON JUICE, MIX WELL GARNISH WITH CHOPPED CORIANDER LEAVES AND KEEP ASIDE
  6. PEEL OFF AND CHOP APPE MIDI OR WILD MANGO, ADD CHOPPED MANGO, SALT AND WATER IN A VESSEL
  7. BRING IT TO COOK UNTIL SOFT IN MEDIUM FLAME, ALLOW IT TO WARM, GRIND SMOOTHLY
  8. HEAT COCONUT OIL, ADD MUSTARD SEEDS, RED CHILLI, JEERA LET IT SPLUTTER, ADD CURRY LEAVES
  9. ADD GROUND MANGO, BRING IT TO BOIL FINELY, TAKE OFF FLAME AND KEEP APPE SAARU ASIDE
  10. ADD SWEET CORN INTO TEMPER
  11. ADD HALF AN HOUR SOAKED MOONG DAL, TURN OFF FLAME
  12. ADD LEMON JUICE, SALT AND COCONUT, MIX WELL AND KEEP ASIDE SALAD UNTIL SERVE
  13. ADD SALT, TURMERIC TO TOMATO CHITRANNA'S HALF PART (MUSTARD, CHILLI, URAD,CHANNA, OIL, CURRY LEAVES)
  14. ADD CHOPPED CABBAGE, 1/4 CUP OF WATER, SAUTE FOR 3 MINUTES IN LOW FLAME TILL TENDER
  15. ADD LEMON JUICE, SAUTE FOR 2 MINUTES IN MEDIUM FLAME, TAKE OFF FLAME, KEEP ASIDE PALYAM UNTIL SERVE
  16. ADD GRATED COCONUT 2 CUP, JEERA CHILLI 3-4, MUSTARD SEEDS 1 TSP
  17. CLEANED, CHOPPED SLICES OF BANANA STEM, ADD SALT, SOME WATER
  18. MIX AND GRIND
  19. CLEANLY REMOVE ALL BY ADDING SUFFICIENT WATER
  20. ADD CURD
  21. ADD SEASONING, MIX WELL AND KEEP ASIDE BANANA STEM SAASIVE UNTIL SERVE
  22. ADD FINE RAVA 1/2 CUP INTO 2 CUP WHOLE WHEAT FLOUR
  23. ADD SALT AND SOME WATER, MIX WELL, KNEAD BY ADDING 1/4 CUP COOKING OIL FOR EXTRA SOFTNESS
  24. MAKE LEMON SIZED BALLS, DUST SOME FLOUR AND PRESS LIKE POORI, KEEP ASIDE ALL
  25. FLIP AND FRY POORI ONE BY ONE IN HOT OIL WITH MEDIUM FLAME, REMOVE AND KEEP ASIDE UNTIL SERVE
  26. FRY CASHEWS, RAISINS, COCONUT IN A TSP OF GHEE, ADD JAGGERY SYRUP, MIX TILL THICK, TAKE OFF FLAME
  27. TAKE PRESSED DOUGH POORI AND FILL SOME COCONUT MIXTURE, SEAL IT
  28. FLIP AND FRY TILL GOLDEN BROWN, REMOVE ON KITCHEN TOWEL AND KEEP ASIDE KARCHIKAI UNTIL SERVE
  29. COOK SOFTLY CHOPPED CABBAGE, RAW MANGO, SALT BY ADDING SUFFICIENT WATER
  30. COMBINE GRATED COCONUT, CASHEWS, GREEN CHILLI, BUTTERMILK, GRIND SMOOTHLY
  31. CHECK THE COOKNESS OF VEGGIES, TRANSFER THE GROUND COCONUT PASTE, ADD WATER IF REQUIRED
  32. ADD TEMPER INTO SLIGHTLY BOILING MAJJIGE HULI, TAKE OFF FLAME, COVER A LID, KEEP ASIDE UNTIL SERVE
  33. HEAT WATER ADD TOMATO, SALT, CABBAGE, COVER AND COOK UNTIL SOFT
  34. ADD GRATED COCONUT, SAMBAR POWDER, TAMARIND, SUFFICIENT WATER AND GRIND SMOOTHLY
  35. ADD GROUND MASALA INTO COOKED VEGGIES AND BRING IT TO BOIL FINELY
  36. HEAT OIL, CHILLI, MUSTARD SEEDS LET IT SPLUTTER
  37. ADD CURRY LEAVES AND SEASONING INTO BOILING CABBAGE CURRY, TAKE OFF FLAME AND KEEP ASIDE UNTIL SERVE
  38. DRAIN THE STARCH AND SERVE IN HOT
  39. START SERVING PAYASAM, CHITRANNA, SALAD (KOSAMBRI), PALYAM AND ONE BY ONE IN FLAVOUR OF BANANA LEAF
  40. PICKLE, RICE, APPE SAARU, WATER, TAMBULI, MAJJIGE HULI IN MALNADU STYLE
  41. POORI, KARCHIKAI, SAMBAR, CURD, GHEE ON THE TOP AND ENJOY THE FULL MEALS WITHOUT ONION AND GARLIC

Reviews (1)  

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Maithili Iyer
Jul-13-2018
Maithili Iyer   Jul-13-2018

Thanks for sharing this recipe.

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