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Traditional Cuisine

Kundapura Chicken Curry


Condiments used for the masala powder:

Fry all the condiments in a little oil and powder it.


Prepare in a pressure cooker or crock-pot. Fry the cinnamon(broken into smaller pieces),cloves and bayleaves in a little butter.When the aroma arises add the chicken pieces cut into small pieces,onions,butter,tamrid juice,grated coconut,salt and the masala powder.If you are not certain about the spice add a part of the powder.Close the cooker and allow it to cook until 2-3 whistles have blown. (A young bird will take less time).

Add the coconut milk and simmer on a low flame adding more flavour according to your taste.


Chop an onion into fine pieces.Crush 4-5 cloves of garlic.Fry them in a little oil/ghee/butter till reddish brown and add to the dish before serving.

Tastes good with rice/idlis/kori roti/chapathi.

Contributed by:S.V.S

Ghee Rice :

Ingredients:(Serves FOUR)

Procedure: Wash the rice,drain and keep aside(don't expose to the air for long once washed).Cut the onions into fine long slices.

On a low flame in a heavy bottomed vessel take a part of the butter/ghee and fry the cinnamon,cloves and bay leaves for a minute or two.Add the cashews and raisans and fry till golden brown.Now increase the flame and add the onions and fry till they turn golden brown.At this point add the rice and if necessary more ghee/butter and fry till the rice is lightly golden.Add to it 4 glasses of hot water and salt.When the water begins to boil simmer ,reduce the flame and cover the vessel.Those who are not very calorie conscious could add a few spoons of ghee if the rice appears to have been very dry when frying.

The rice is usuall done in 15-20 minutes and tastes well with the above mentioned chicken curry as well as with vegetarian dishes.

Contributed by:S.V.S

Neeru Dosa/Rice Pancakes :


    . 2 cups rice, washed and soaked for 3-4 hours

    .1/2 coconut grated

    .salt to taste



    1.Grind soaked rice and coconut to a fine paste.

    2.Add salt, enough water to make a thin batter.

    3.Keep aside for 2-3 hours.

    4.Heat a dosa griddle (flat pan) to a high temp.

    5.Take 1 ladleful of mixture and try to splash portons of it around the pan such that

    they connect like a web .


    5.Pour at the centre and spread to make a round flat pancake shape.


    6.Tilt griddle in all directions to allow batter to spread thinly.

    7.When done flip over, drizzle a little oil, cook 1 minute.

    8.Fold in half and then quarter.

    9.While pouring the batter after a few dosas it may be necessary to grease the pan before

    pouring the batter.

    10..Serve hot with coconut chutney or onion-tomato sambar.


    Making time: 30 minutes (excluding soaking & maturing time.)

    Makes: 18-20 dosas

    Shelflife: Batter 1 day refrigerated

    Contributed by:Seema Shetty 

All contributions are welcome.