Relish the regional fare

Celebrate the cuisine of South India with these traditional authentic recipes

Nati Koli Chicken Ingredients

Country Chicken 800 Gm Coconut 1 Gm Red chilli 150 Gm Tomato 100 Gm Ginger, Garlic Paste 80 Gm Onion 250 Gm Tamarind 15 Gm Cloves 2 Gm Cinamon 3 Gm Cardamom 2 Gm Coriander Powder 40 Gm

Method In a pan heat oil add chopped onions & garm masala add ginger garlic paste & tomatoes allow it to simmer on a low heat. Add the chicken, turmeric powder and cook the chicken till its half cooked. Make a paste of red chilli, coriander, garam masala, poppy seeds, black pepper, tamarind & grated coconut. Add this paste & allow it to cook.

Tatte idli Rice 300 Gm Urad Dal 100 Gm Salt 5 Gm flattened rice 50 Gm

Method Soak the rice and urad dal and flattened rice over night. Grind it to a paste. Allow it to ferment for 4 to 6 hours. Put it in the mould and steam it for 20 minutes at 100 degree celcius.

Bisi Belle Bhath Ingredients Rice 100 Gm Tur Dal 100 Gm Turmeric Powder 5 Gm Shallots 50 Gm Tomato 50 Gm Jeera 3 Gm Mustard Seeds 3 Gm Curry leaves 2 Gm Red Chilli 5 Gm Jaggery 3 Gm Tamarind 5 Gm Salt 5 Gm Ghee 20 Gm Carrot 10 Gm Beans 10 Gm Cauliflower 10 Gm Green Peas 5 Gm Cashewnuts 5 Gm Bisi belle bath powder 20 Gm Chilli Powder 5 Gm

Method Boil rice and tur dal together, add turmeric powder and salt. Add carrot, beans, cauliflower and beans to this. In a pan add ghee, mustard seeds, jeera, red chilli, curry leaves, shallots and saute well. Add chopped tomatoes, cashewnuts, red chilli powder and bisi belle bath powder and allow it to cook. Add jaggery, tamarind juice, add this mixture to the boiled rice and tur dal cook well.

Arishna Ele Kadabu Ingredients Rice flour 300 Gm Salt 5 Gm Water 600 Ml Jaggery 100 Gm Cardamom powder 5 Gm Coconut grated 1 No. Fresh turmeric leaves 15 leaves

In a pan boil water, add salt and rice flour. Cook it and cool the mixture. Keep it aside. In the turmeric leaves spread the rice flour mixture and stuff it with jaggery, coconut add cardamom powder, fold it. Steam it for 10 minutes at 100 degree celcius.

—Recipes courtesy Cubbon Pavilion, ITC Gardenia