Karkala is a Taluk headquarters in Udupi District famous for the monolithic statue of Gomateshwara. Jains and GSB Konkanis have settled down in Karkala since many centuries. Karkala is also famous for some of the culinary specialties of Jains and GSBs.
GSBs adapted the available roots and vegetables in their cooking. Karkala is famous for two important things that GSBs love. Kooka(Sambrani, Chinese Potato) and Alambe(Laamb, Thunder Mushroom) that grow abundantly in the area. We get the best Kooka from Karkala during the season from October to February. Alambe is available only during the Monsoons, that too for a limited period.
We prepare many delicacies with Kooka. One such item, Kooka Upkari has been already highlighted by me.
Here is a combo meal with Kooka Sagle, a coconut masala based dish that goes well in a combo meal with rice and rasam, saaru or daalithove. I prefer Kulitha(Kudu, Huruli, Horsegram) saaru and rice with this.
Kulitha saaru making is usually done by pressure cooking horsegram with salt, draining the soup, tempering it with a seasoning of red chillies and crushed garlic in coconut oil. Now a days, saaru concentrate made by expert cooks in Karkala is available in the market for reasonable price. A spoonful of the concentrate can make one litre of saaru. This saaru or soup is popularly known as Kulitha Kadi in Karkala. Hot Kulitha Saaru is also good to sip on a cold winter night after the dinner!
For the Kooka Sagle:
Kooka(Chinese Potato) - 200Gm
Salt - To taste
Grated Coconut - 3/4 CupRoasted Coriander seeds - 2 TspRoasted Urad Daal - 1 Tsp
Roasted Red chillies - 4-6
Jaggery - A small piece
Tamarind pulp - Size of its seed
Mustard Seeds - 1/2 Tsp
Curry leaves - 1 sprig
Oil - 1 Tsp
Method:
Fill Kooka in a small gunny bag or any rough cotton bag and beat the bag against hard surface till the skin peels out. Wash thoroughly in water and remove any remaining skin/root from the Kooka.
Cut the kooka into small chunks. Cook in little water with salt till tender.
Grind grated coconut, coriander seeds, urad daal, jaggery, tamarind and red chillies coarsely.
Add this masala to the cooked kooka, raise the flame and cook till the masala is well absorbed by kooka and the curry is dry.
Season with mustard seeds and curry leaves in oil.
For the Kulitha Saaru:
Kulitha Saaru Concentrate - 1-2 Tsp
Water - 1 Litre
Salt - To taste
Green Chillies(Optional) - 2 slit
Red chillies - 2 broken
Garlic cloves - 6 crushed
Coconut oil - 1 Tsp
Method:
Dissolve the saaru concentrate in water. Add salt to taste.
Keep the vessel on the flame and bring to a boil. If you prefer, add green chillies.
Boil for 5 mins. Switch off the flame.
Season with red chillies and crushed garlic well fried in oil.
Serve with steamed White/Red rice.
GSBs adapted the available roots and vegetables in their cooking. Karkala is famous for two important things that GSBs love. Kooka(Sambrani, Chinese Potato) and Alambe(Laamb, Thunder Mushroom) that grow abundantly in the area. We get the best Kooka from Karkala during the season from October to February. Alambe is available only during the Monsoons, that too for a limited period.
We prepare many delicacies with Kooka. One such item, Kooka Upkari has been already highlighted by me.
Here is a combo meal with Kooka Sagle, a coconut masala based dish that goes well in a combo meal with rice and rasam, saaru or daalithove. I prefer Kulitha(Kudu, Huruli, Horsegram) saaru and rice with this.
Kulitha saaru making is usually done by pressure cooking horsegram with salt, draining the soup, tempering it with a seasoning of red chillies and crushed garlic in coconut oil. Now a days, saaru concentrate made by expert cooks in Karkala is available in the market for reasonable price. A spoonful of the concentrate can make one litre of saaru. This saaru or soup is popularly known as Kulitha Kadi in Karkala. Hot Kulitha Saaru is also good to sip on a cold winter night after the dinner!
 |
| Combo Thaali with Rice, Kulitha Saaru and Kooka Sagle |
Kooka(Chinese Potato) - 200Gm
Salt - To taste
Grated Coconut - 3/4 CupRoasted Coriander seeds - 2 TspRoasted Urad Daal - 1 Tsp
Roasted Red chillies - 4-6
Jaggery - A small piece
Tamarind pulp - Size of its seed
Mustard Seeds - 1/2 Tsp
Curry leaves - 1 sprig
Oil - 1 Tsp
Method:
Fill Kooka in a small gunny bag or any rough cotton bag and beat the bag against hard surface till the skin peels out. Wash thoroughly in water and remove any remaining skin/root from the Kooka.
Cut the kooka into small chunks. Cook in little water with salt till tender.
Grind grated coconut, coriander seeds, urad daal, jaggery, tamarind and red chillies coarsely.
Add this masala to the cooked kooka, raise the flame and cook till the masala is well absorbed by kooka and the curry is dry.
Season with mustard seeds and curry leaves in oil.
 |
| Kulitha Saaru Concentrate |
Kulitha Saaru Concentrate - 1-2 Tsp
Water - 1 Litre
Salt - To taste
Green Chillies(Optional) - 2 slit
Red chillies - 2 broken
Garlic cloves - 6 crushed
Coconut oil - 1 Tsp
Method:
Dissolve the saaru concentrate in water. Add salt to taste.
Keep the vessel on the flame and bring to a boil. If you prefer, add green chillies.
Boil for 5 mins. Switch off the flame.
Season with red chillies and crushed garlic well fried in oil.
Serve with steamed White/Red rice.
2 comments:
we have a kulithu saaru concentrate where u need not add salt also
Ha! That's good Mukund :-)
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