Category: Traditional Karnataka Special


Sukkinunde is a traditional sweet dish of Karnataka.  It is usually prepared on Shraaddha (death ceremony).  Now time has changed and it is prepared on any usual day to just eat like that as any other sweet.  It is crispy and very tasty.   It is named in different names at different places.  In Andhra Pradesh it is called Boorelu or Poornalu, Sukkinunde in Karnataka, Sughiyan in Kerala but the inside stuffing may differ from place to place.  The different stuffing will be of toor dal, chana dal, coconut with jaggery.

It is a sweet dumpling stuffed with an outer covering of rice & urad dal batter.  It is rarely prepared and most of them are not aware, how to prepare.  It is very tasty sweet dish.




Shaalyanna-Rice Kesaribath

Shaalyanna-Rice Kesaribath

Shaalyanna/Rice Kesaribath is one of the famous traditional sweet dish prepared on the day of immersing Ganesha & Gowri. We prepare five types of rice dishes on that auspicious day.

It can also be prepared on any other day when you feel like having some delicious sweet dish. You can make a combination of Chitranna & Shaalyanna/Rice Kesaribath OR Pongal & Shaalyanna/Rice Kesaribath and so on.,

Let us try out Shaalyanna/Rice Kesaribath recipe today.





Yariyappa is one of the famous traditional sweet recipe made during Navarathri festival in South India. It is prepared on Saraswathi Pooja, on Sapthami, 7th day of Navarathri. It is prepared using Rice and Jaggery. Batter prepared out of rice and jaggery is dropped into the mould filled with oil/ghee. If you are not having any mould, you can prepare dosa from the batter. It is popularly known as Sweet Dosa. (more…)


Ellu Unde

Ellu Unde

Ingredients :

Ellu / Til                                          1 cup

Jaggery grated                              1 cup

Ghee                                                  2 tsp

Elaichi/cardamom                      1 tsp



Method :


Roast til/ellu untill it splutters. Allow it to cool.

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Finely grate jaggery.

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Dry grind Til and jaggery into fine coarse powder.

In a bowl put grounded til mixture, elaichi, ghee and mix well.

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Take a spoonful mixture and make unde.

You can add more ghee if necessary.

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Til unde is ready to eat. It can be consumed whenever you want to eat.

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Til Unde are done in festivals, functions etc.,

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Tips :

Til unde can be done both black and white til. I have used black til.


Bisi Bele Bath

Bisi Bele Bath

Bisi Bele Bath is a rice-based dish with its origins in the state of Karnataka, India. Bisi Bele Bath means hot lentil rice in the Kannada language. It is also known as Bisi Bele Huliyanna.

It is an authentic food of South India, Karnataka. It is very tasty and sour based. Anybody, once taste Bisi Bele Bath will never forget to say “Yummy” and becomes their favourite dish.

Bisi Bele Bath is prepared on festivals, get togethers, functions. It is served pipe hot with ghee topped on it.

Ingredients :

Rice                                                                             2 ½ cups

Toor dhal                                                                   2 cups

Turmeric                                                                   ¼ tsp

Tamarind Pulp                                                        1 cup

Jaggery                                                                       1 big lemon size

Bisi Bele Bath Powder                                            ½ cup

Grated coconut or dry coconut kopra           4 tsp

Ghee                                                                             3-4 tsp

Mustard                                                                     ½ tsp

Oil                                                                                4-5 tsp

Red chillies                                                               3-4

Salt to taste

Vegetables – diced carrot, beans, peas, potato, capsicum

or any vegetables as per your choice


Method :

Cook toor dhal, turmeric and cut vegetables separately in a pressure cooker.

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When it is cool. Put all cooked items in a thick bottomed vessel.

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Keep on high flame to cook.

Add tamarind pulp, salt to it.

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In a mixie, put coconut and Bisi Bele Bath powder and run for 30 seconds and add to the whole mixture.

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Mix all the ingredients well, add 5 cups of water and cook for about 10-15 mins.

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Often keep stirring.

In a pan take oil/ghee and temper with mustard seeds and red chillies.

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Now wash rice thoroughly and mix it to the dal mixture and cook in medium flame.

Gently mix on and often to avoid burning at the bottom.

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When Bisi Bele Bath is ¾ cooked turn the flame to low and cook. Close the lid.

After 5 mins gently mix bisi bele bath until your spatula reaches bottom.  Cook until rice in bisi bele bath is done.

Now switch off the flame and close the lid. Let it rest for another 10-15 mins.

You can also pressure cook Bisi Bele Bath after you reach the stage of mixing rice. But I do not prefer pressure cooker to cook as I see lot of difference in taste between two methods. You can try both methods and select the one of your choice.

Bisi Bele Bath is ready to serve.

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Serve piping hot Bisi Bele Bath with ghee on it and tomato & onion raita or boodi or potato chips.

Tips :

You can add onion to Bisi Bele Bath, its optional.


Gojju Chitranna

Gojju Chitranna

Ingredients :


Thick Tamarind Pulp                    2 cup

Jaggery                                              1 big lemon size

Rasam Powder                                ½ cup

Dry coconut / kopra                    4 tsp

Jeera                                                   ½ tsp

Pepper                                               ½ tsp

Chana / Bengal gram                    4 tbsp

Urad Dal                                            2 tbsp

Red chillies                                       4-5

Ground nut/peanut                      4 tsp

Mustard                                             ½ tsp

Turmeric                                           1½ tsp

Oil                                                         ¾ cup or as required

Curry leaves                                     7-8

Salt to taste


Method :

Roast jeera and pepper separately and make fine powder in a mixie and keep aside.

Roast 2 tbsp chana dal, 1 tbsp urad dhal and till in a pan.

In a mixed jar grind roasted items to fine powder and keep aside.

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Take a pan put thick tamarind pulp, 1 tsp turmeric and keep on high flame.

When tamarind is getting thickened add salt to taste, rasam powder and mix well. Keep sauting to avoid burning.

Continue cooking till it is more thickened or it reaches halwa consistency. Add jaggery and mix. Cook for 2-3 mins.

Now add grinded powder, jeera pepper powder and mix well.

In a separate pan put oil and temper with mustard seeds, groundnuts, chana, urad dal, red chillies, curry leaves.


Now add tempered items to gojju and mix well.

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Now gojju is ready. You can store in any container and used for upto 15 days or more. More the water used shelf life will be less. You can store in refrigerator for months together.

Mix with cooked rice and serve. For better results always cool the cooked rice and mix.

Tips :

Use less water while preparing tamarind pulp. While mixing with cooked rice you can add more oil as per your requirement.  If you want more spicy you can add more rasam powder.