THE SITE ABOUT THOULAVAS
Sunday, November 27, 2011
Monday, October 10, 2011
Sunday, August 7, 2011
MANGALORE DISHES
1.MANGO GRAVY
Ingredients:
*2 to 3 - mangoes ( small sized, ripe and sweet) or 1 to 2 cups - cubed pineapples
*2 tbsp - grated coconut, fresh/frozen
*2.5 to 3 tsp - ellu/til/sesame seeds
*3 - dry red chilies, low to medium spiced
*1/2 tsp - paprika
*1 tsp - jaggery
*1/2 tsp - tamarind paste
*1 to 2 tsp - oil
*1/2 tsp - mustard seeds
*3 to 4 - curry leaves
*a pinch - hing
*salt as per taste
Method:
1.Wash and cube the mangoes/pineapple;
2.Cook with salt and water for about 3-4 mins or until done.
3.Drain the water and keep aside. Keep the mango seeds too, if the mangoes are small.
Note:
*I retained the mango skin this time.
*But the skin was a little bitter.
*So, you might want to peel off the skin , unless they are Indian mangoes.
4.Dry roast sesame seeds and red chilies;
5.Grind with coconut , paprika and water to a smooth paste.
6.Add the masala paste to the cooked mangoes and boil well.
7.You can add water to get the desired consistency.
8.Add the tamarind paste, jaggery , salt and mix well.
9.Heat oil and temper with mustard seeds, curry leaves and hing;
10.Serve hot with rice and enjoy..........
2.UPPU HULI DOSE
Ingredients:
*1 cup - raw white rice soaked in water for about 4-5 hrs or overnight
*2 to 3 tbsp - fresh/frozen grated coconut
*3 to 4 - dry red chilies
*1/2 tsp - paprika
*1 to 2 tsp - coriander seeds
*2 tsp - jeera
*1/4 tsp - tamarind paste
*1-inch - ginger
*Salt as per taste
Method:
1.Grind the soaked rice and grated coconut to a smooth paste in a blender.
2.Add water as required.
3.Add the remaining spices and pulse a few times so that the spices are ground
coarsely.
4.Add enough water to the batter to make it watery and pourable.
5.The batter should be of the consistency of neeru dosa batter.
6.Add salt as per taste and mix well.
7.Heat a girdle/tava and pour a few drops of oil all over it.
8.Take a ladle full of batter and spill it all over the tava, little by little.
9.You can even tilt the tava to spread the batter evenly.
10.However, you will NOT be able to spread the batter with the back of the ladle
like the usual dosa batter as it is very watery.
11.Cook covered for a minute for two
12.Once done, fold the dosa into half and then to another half to form a
triangle.
13.Note that this dosa is to be cooked only on one side.
14.Remove from stove and serve hot with ghee/butter, curds or any chutney of
your choice.
3.GOLI BAJE
Ingredients:
*1 cup Maida
*1 1/2 cups Sour Curds
*6 to 7 Green Chillies – Chopped small
*Salt – to taste
*Cooking Soda (Soda Bicarb) – a pinch
*Oil for deep frying
Method:
1.Mix Maida, Sour Curds, Green Chillies,and salt in a bowl.We can add (Kari bevu)
leaves
2.Store this overnight or in the morning, for about 8 to 10 hours. This will
help the flour ferment into a thick gravy.
3.The next day, or in the evening, make medium sized balls and fry in oil in a
deep pan.
4.Serve hot with tomato ketchup and tea.
5.Garlic chutney is best combination for this.
NEXT WEEK SPECIAL.
1.FISH CURRY
2.KORI ROTTI
3.SEMEDA ADDE
4.BUNS
Ingredients:
*2 to 3 - mangoes ( small sized, ripe and sweet) or 1 to 2 cups - cubed pineapples
*2 tbsp - grated coconut, fresh/frozen
*2.5 to 3 tsp - ellu/til/sesame seeds
*3 - dry red chilies, low to medium spiced
*1/2 tsp - paprika
*1 tsp - jaggery
*1/2 tsp - tamarind paste
*1 to 2 tsp - oil
*1/2 tsp - mustard seeds
*3 to 4 - curry leaves
*a pinch - hing
*salt as per taste
Method:
1.Wash and cube the mangoes/pineapple;
2.Cook with salt and water for about 3-4 mins or until done.
3.Drain the water and keep aside. Keep the mango seeds too, if the mangoes are small.
Note:
*I retained the mango skin this time.
*But the skin was a little bitter.
*So, you might want to peel off the skin , unless they are Indian mangoes.
4.Dry roast sesame seeds and red chilies;
5.Grind with coconut , paprika and water to a smooth paste.
6.Add the masala paste to the cooked mangoes and boil well.
7.You can add water to get the desired consistency.
8.Add the tamarind paste, jaggery , salt and mix well.
9.Heat oil and temper with mustard seeds, curry leaves and hing;
10.Serve hot with rice and enjoy..........
2.UPPU HULI DOSE
Ingredients:
*1 cup - raw white rice soaked in water for about 4-5 hrs or overnight
*2 to 3 tbsp - fresh/frozen grated coconut
*3 to 4 - dry red chilies
*1/2 tsp - paprika
*1 to 2 tsp - coriander seeds
*2 tsp - jeera
*1/4 tsp - tamarind paste
*1-inch - ginger
*Salt as per taste
Method:
1.Grind the soaked rice and grated coconut to a smooth paste in a blender.
2.Add water as required.
3.Add the remaining spices and pulse a few times so that the spices are ground
coarsely.
4.Add enough water to the batter to make it watery and pourable.
5.The batter should be of the consistency of neeru dosa batter.
6.Add salt as per taste and mix well.
7.Heat a girdle/tava and pour a few drops of oil all over it.
8.Take a ladle full of batter and spill it all over the tava, little by little.
9.You can even tilt the tava to spread the batter evenly.
10.However, you will NOT be able to spread the batter with the back of the ladle
like the usual dosa batter as it is very watery.
11.Cook covered for a minute for two
12.Once done, fold the dosa into half and then to another half to form a
triangle.
13.Note that this dosa is to be cooked only on one side.
14.Remove from stove and serve hot with ghee/butter, curds or any chutney of
your choice.
3.GOLI BAJE
Ingredients:
*1 cup Maida
*1 1/2 cups Sour Curds
*6 to 7 Green Chillies – Chopped small
*Salt – to taste
*Cooking Soda (Soda Bicarb) – a pinch
*Oil for deep frying
Method:
1.Mix Maida, Sour Curds, Green Chillies,and salt in a bowl.We can add (Kari bevu)
leaves
2.Store this overnight or in the morning, for about 8 to 10 hours. This will
help the flour ferment into a thick gravy.
3.The next day, or in the evening, make medium sized balls and fry in oil in a
deep pan.
4.Serve hot with tomato ketchup and tea.
5.Garlic chutney is best combination for this.
NEXT WEEK SPECIAL.
1.FISH CURRY
2.KORI ROTTI
3.SEMEDA ADDE
4.BUNS
Sunday, July 31, 2011
TULU SCRIPT
Today
Tulu as a language continues to thrive in coastal Karnataka and Kasargod in Kerala. It has mainly survived due to the love of the Tuluvas towards their language. Tulu Sahitya Academy has introduce Tulu as a language in schools around coastal Karnataka namely Alva's High School, Moodbidri; Dattanjaneya High School, Odiyoor; Ramakunjeshwara English-medium High School, Ramakunja; and Vani Composite Pre-University College, Belthangady. It is planning to add more schools awaiting government permission. Tulu is also taught as a language in postgraduate level in Mangalore University and also there is a dedicated department for Tulu studies and research at Dravidian University in Kuppam Andhra Pradesh.
The Govinda Pai Research Centre at MGM College, Udupi started an 18-year Tulu lexicon project in the year 1979.[citation needed] Different dialects, special vocabularies used for different occupational activities, rituals, and folk literature in the forms of Paād-danāas were included in this project. The Centre has also released a six-volume, trilingual, modestly priced Tulu-Kannada-English lexicon. The Tulu lexicon was awarded the Gundert Award for the best dictionary in the country in 1996.
Malayalam Script Resemblance
The Tulu script and the Malayalam script partially resemble each other. The Tulu script does not have a few letters that the Malayalam script has, but it is more similar to the Malayalam script than the Tamil script is, in the sense that, unlike Tamil, both scripts have a separate letter for each varga consonant. One source states that there was a variant of the Grantha script called the Tulu-Malayalam script, dating from the 8th or 9th century,[3] possibly from which both the Tulu script and the Malayalam script evolved. Some others believe that the Tulu script is older and the Malayalam script evolved from it or was influenced by it,[4][5] though the oldest written Tulu document available, Tulu Mahabharato (Tulu: ತುಳು ಮಹಾಭಾರತ, Tuḷu Mahābhārata), is from around 1500 CE,[1] relatively new compared to the history of the Malayalam writing system, which dates back to 10th century.
-RAJESH BANAN
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