Kadle Bajeel is a quick, healthy and very popular breakfast or evening snack in Mangalore. In Tulu language Kadle means black channa and Bajeel means Poha. In Mangalore its almost a tradition to have kadle bajeel every friday. Another similar combination is Sajjige Bajeel ... here sajjige means sooji upma. Only Bajeel/ Poha is also a breakfast on its own, usually served with ripe banana. Kadle Bajeel ... The Mangalorean combo breakfast/brunch is complete with a banana or two.
Ingredients for bajeel :
2 cups Thin Poha / beaten rice
3/4 cup freshly grated coconut
1/2 cup grated jaggery
salt to taste
For coarse grinding :
3-4 bedagi red chilli
1 tblsp coriander seeds
1 tsp cumin seeds
For tempering :
1 tblsp coconut oil / ghee
1 tsp mustard seeds
2 bedagi chillies broken
few curry leaves
Method :
1. In a blender coarsely grind the coriander, cumin and red chillies.
2. In the same blender take the coconut and give it one or two pulses.
3. In a mixing bowl take the poha and the ground spices and coconut mixture along with jaggery, salt and mix everything well. Best done with your hands.
4. Heat the oil/ghee in a small pan...add mustard seeds. When they splutter add the broken red chillies, curry leaves ...saute and toss it into the poha mixture.
5. Adjust salt, sugar to your taste. You can add 1/2 tsp sambar powder for extra flavour.
Ingredients for Kadle :
1 cup black channa / Kadle
1/4 cup grated coconut
1 small piece Jaggery or sugar to taste
for tempering :
1-2 tblsp coconut oil
1/2 tsp mustard seeds
1/2 tsp urad dal
2 sprigs curry leaves
2 bedagi chillies broken
pinch of asafoetida
Method :
1. Soak the kadle/ black channa overnight.
2. Next day pressure cook with 1 cup water and little salt & jaggery for 3-4 whistles.
3. Heat little oil in a pan, add mustard seeds and urad dal. When they splutter add asafoetida, broken chillies and curry leaves. Saute for a while then add it to the cooked channa.
4. Finally add the grated coconut and mix well.
5. Your Kadle Bajeel is ready to be served along with a hot cup of tea or coffee.
Ingredients for bajeel :
2 cups Thin Poha / beaten rice
3/4 cup freshly grated coconut
1/2 cup grated jaggery
salt to taste
For coarse grinding :
3-4 bedagi red chilli
1 tblsp coriander seeds
1 tsp cumin seeds
For tempering :
1 tblsp coconut oil / ghee
1 tsp mustard seeds
2 bedagi chillies broken
few curry leaves
Method :
1. In a blender coarsely grind the coriander, cumin and red chillies.
2. In the same blender take the coconut and give it one or two pulses.
3. In a mixing bowl take the poha and the ground spices and coconut mixture along with jaggery, salt and mix everything well. Best done with your hands.
4. Heat the oil/ghee in a small pan...add mustard seeds. When they splutter add the broken red chillies, curry leaves ...saute and toss it into the poha mixture.
5. Adjust salt, sugar to your taste. You can add 1/2 tsp sambar powder for extra flavour.
Ingredients for Kadle :
1 cup black channa / Kadle
1/4 cup grated coconut
1 small piece Jaggery or sugar to taste
for tempering :
1-2 tblsp coconut oil
1/2 tsp mustard seeds
1/2 tsp urad dal
2 sprigs curry leaves
2 bedagi chillies broken
pinch of asafoetida
Method :
1. Soak the kadle/ black channa overnight.
2. Next day pressure cook with 1 cup water and little salt & jaggery for 3-4 whistles.
3. Heat little oil in a pan, add mustard seeds and urad dal. When they splutter add asafoetida, broken chillies and curry leaves. Saute for a while then add it to the cooked channa.
4. Finally add the grated coconut and mix well.
5. Your Kadle Bajeel is ready to be served along with a hot cup of tea or coffee.
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