Pulli Bajji

Pulli Bajji is a south canara name for Tamarind Chutney.  Pulli in Tulu means Tangy.  It’s a sister variety of Emli ka chutney made by most North Indians.  This chutney is little liquid in nature and is served with various south indian dishes like pundi gatti,  pongal, dahi vada, rice/rava shamige etc.

Time Required -

20 minutes

To Serve -

4

Ingredients –

1. Tamarind – handful (soak in warm water)
2. Green chillies – 2 (chop finely)
3. Turmeric powder – 1/4 tsp
4. Ginger – 2 inch piece (grated)
5. Jaggery - 3 inch piece
6. Salt to taste
7. Seasoning of jeera

Preparation -

1) Squash tamarind with your hands and remove its pulp.  (People who use tamarind paste can put 2 Tbsp of this paste to a vessel with 1/4 glass of water.)

2) Add turmeric powder and jaggery to the tamarind pulp and keep it in medium flame for 5-7 minutes.  Keep stirring.

3) When the jaggery melts completely and the mixture is boiling – add salt, ginger grates and green chillies.  Boil it for 2 more minutes before you remove the vessel from the stove.

4) Add a normal seasoning in the end.

Serve it hot or cold.  This tangy chutney will enhance the taste of your main dish!!

Mango Mosarubajji

Time Required -

20 minutes

To Serve -

4

Ingredients –

1. Raw mango– 1
2. Curd – 1/4 litre
3. Green chillies – 2-3 (chopped finely)
4. Onion – 1 small (chopped finely) – optional
5. Salt to taste
6. coriander leaves – handful (chopped)
7. Curry leaves – 5-6
8. Asafoetida(hing) – 1 pinch
9. Oil – 2 tsp (for seasoning)
10. Sugar – 1/2 tsp
11. Ginger – 1 inch piece – grated
12. Coconut grates – 1 tbsp – optional

Preparation –

1) Heat water in a bowl.  Once, the water starts boiling, immerse the complete raw mango (without cutting or peeling) into the water. 

2) Boil the mango for 5 minutes.  A good indication to know that the mango is boiled is the changing colour of the mango peel from green to yellow.

3) Remove the mango from the water and keep it aside for cooling. 

4) Now, remove the peel of the mango and gently crush the pulp with your hand.  You can dispose the peel and seed of the raw mango.

5) Add curd, ginger, onion, coriander leaves, coconut grates, salt, hing, sugar and curry leaves and mix well.  Give it a jeera seasoning.

Serve it with hot rice!

Coriander Tomato Chutney

Time Required –

15 minutes

To Serve –

4

Ingredients –

• Coriander leaves – 1 bunch, cleaned.
• Tomato – 1 Big
• Onion – 1 small
• Green chillies – 3 to 4
• Tamarind – 2 inch piece
• Cooking oil – 1 tsp
• Salt to taste

Preparation –

1) Heat kadai and dry fry coriander leaves until the water content evaporates and the leaves shrink.  Cool it and grind it without water.

2) Heat little oil in the kadai and fry green chillies, onions and tomato until the water content evaporates again. 

3) Add this kadai content to the mixer with coriander paste.  Add tamarind and salt and grind to a smooth paste.  Water to be added only if required(keeping it minimum)

Can be used as a side dish with anything.  Tastes best with rice and dosa.

Mulangi Mosurbajji

Time required –

15 minutes

To Serve –

4

Ingredients –

• Radish – 2 (grated)
• Curds – 1/2 litre
• Green chillies – 3(chopped fine)
• Coriander leaves – handful (chopped fine)
• Salt to taste

Preparation –

1) Mix all the ingredients in a bowl.

2) Add seasoning with ghee.

Serve it with hot rice or phulkas. 

Heerekayi Bajji

 

Time Required -

 20 minutes

 To Serve –

 4

 Ingredients –

 Coconut grates of 1/2 coconut.

• Red chillies (Byadige variety) – 5 to 6
• Urad dal – 1 tsp
• Vegetable oil – 1 tsp
• Curry leaves – 5 to 6
• Salt to taste
• Tamarind juice – 1/4 cup
• Jaggery – 1/2 marble size
• Heerekayi (Ridgegourd) - 1 inch piece or peals of the complete vegetable.

Preparation - 

1) Heat oil in a kadai and fry urad dal and red chillies in the same for 2 minutes.

 2) Heat the vegetable without oil in a separate kadai for 2 to 3 minutes.

 3) All all the ingredients in a mixer and grind it with minimum water.

 Season the bajji and serve it with hot rice, idly or dosa. 

 Alternatively one can use the following vegetables instead of ridgegourd -

1.  Carrot
2. Bottle gourd
3. Pumpkin peel

Gennasina mosurbajji

Time Required -

20 minutes

To Serve -

4

Ingredients -

1. Sweet Potato(Gennasu) – 1 Large sized
2. Green Chillies – 5 to 6
3. Corriander leaves – 1 cup finely chopped
4. Salt to taste
5. Curds – 1/2 litre

Preparation -

1. Boil the sweet potato properly.
2. Smash them with green chillies.
3. Add curds and salt and mix well
4. Season it with ghee and garnish with corriander leaves

Serve with hot rice. Simple and yum…

Alternatively, one can prepare the same by replacing sweet potato with potato.

Tomato Garlic Bajji

Time Required –

30 minutes

To Serve –

4

Ingredients –

1. Tomatos – 6 to 8 (Chop into medium peices)
2. Garlic – 10 to 12 flakes
3. Tamarind Juice – 1 cup
4. Jaggery – 2 inch peice
5. Green Chillies – 4 to 5(slipt into two)
6. Salt to taste
7. Veg Oil – 2 tsp
8. Coriander leaves

Preparation –

1) Heat oil in a kadai and roast the garlic in the same.

2) Add tamarind juice, jaggery, green chillies to the same and keep stiring it. Keep a medium flame.

3) Once the jaggery is almost melted, add tomatoes, salt and keep stirring it in medium flame. Heat until the liquid content evapourates and it becomes thick.

4)Garnish with coriander leaves and give it a seasoning.

Serve it hot with rice… Enjoy!