Tuesday, November 3, 2009

Talipettu(Dudhi Tallipettu)

Talipettu is very famous in North karntaka. Its very simple to make and tasty also. I added grated sorekayi(dudhi) and onion. It tasted great.


2 cups Jowar flour
1/2 cup grated sorekayi(Dudhi)
1/2 cup onion ( diced into small pices)
1tbsp red chilli powder
1tbsp cumin seed
coriander finely chopped
salt to taste


Mix all the above ingredients.   As sorekayi leaves water add water carefully to knead the dough slowly. The dough should be stiff like chapati dough. 

Take a wide pan,put little oil and take a ball sized dough. Pat or press the dough using hand from center to make it as thin as possible. Apply little oil on top and keep pan on medium flame. Close the lid. keep checking in between. Usually it takes 15 mins to cook. Enjoy talipettu with yogurt,chatnipudi or butter. It tastes yummm....

Sorekayi kootu(Dodhi Curry)

 My sister Asha always makes Sorekayi kootu. She gave me this wonderful receipe. Kootu can be prepared with different vegetables. But sorekayi is main vegetable for kootu receipe.Today I prepared this sorekai kootu. In my hometown we never used this vegetable. This is the first time I am using this vegetable to make Kootu. My hubby loved  it.


1/2 Sorekayi(dodhi)
5-6 tbsp frozen or fresh coconut
2 tbsp coriander seeds
1 tbsp jeera
1-2 green chilli(add more for spicy taste)
1 tbsp oil
5-6 curry leaves
Pinch of hing


Grind coconut,coriander seed, cumin seed and cilantro add little water to fine paste with little water. Put oil in kadai. Add turmeric,hing.curry leaves, and salt.  Add grounded masala paste in the oil and boil for 5 mins. Peel the sorekayi and cut into cubes. Boil for 5 mins in lilttle hot water until half cooked. Then add the half cooked dodhi to boiling mixture. Don't add water as sorekai leaves water. Boil for 10-15 mins on medium flame. Don't overcook.  I added coriander so the colour of my kootu is green. Enjoy with chappati or rice.