Thali Menu #155 – Karnataka Thali
Karnataka is a state in the south western region of India. Originally known as the State of Mysore, it was renamed Karnataka in 1973. The capital and largest city is Bangalore, now Bengaluru, known as the Sillicon Valley of India.
About the Cuisine
Karnataka’s cuisine takes influence from its neighbours like Kerala, Andhra Pradesh, Tamil Nadu and Maharashtra and also its unique geography. The flavours change from region to region. Mangalore and Uttara Canara are famous for their tangy seafood. South Karnataka is known for various types of rice dishes known as ‘Bath’. North Karnataka food is much spicier in comparison to the other parts of Karnataka.
Food grains such as ragi, rice, jower, urad dal, semolina are some staples. Palm jaggery is also an important ingredient in Karnataka’s cuisine. It is famous for some iconic dishes like Mysore Pak, Bisibele Bhath, Mysore Masla Dosa and Ghassi’s of the coastal region.
This weekend, savour the flavours across this beautiful part of India.
Recipe of the week
Laal maas - a fiery Rajasthani meat curry with freshly roasted spices and a burst of red chillies
- 2 Small onions (finely chopped)
- 2 green chillies (finely chopped)
- 18-20 red chillies
- 2 tsp coriander seeds (whole)
- 1 tsp jeera
- 1 cup mustard oil
- 10 cloves garlic (finely chopped)
- 1 piece small ginger (finely chopped)
- 1/2 kg lamb (cut into pieces with bones)
- 1 tsp salt
- 1 cup kachri powder (Kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder, small. You will find this in an Indian grocery store.)
- 3-4 pods cardamom
- 1/2 tsp black pepper
- 1 cinnamon stick
- A pinch of mace
- 1 pod black cardamom
- Handful coriander leaves (chopped)
1.Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish.
- 2.Add to that the coriander seeds and cumin seeds.
- 3.Once done, grind it into a nice fine powder.
- 4.Heat some mustard oil in a pan. Add to this the garlic and ginger.
- 5.Once the garlic turns slightly brown add the lamb pieces.
- 6.Give it a good mix. This is also a good time to add salt.
- 7.Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it.
- 8.Now add the chopped onions and mix all well.
- 9.Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Stir well.
- 10.Now add the red chilly powder and let it roast for about a minute.
- 11.Add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked.
- 12.Once the meat is cooked, take out all the pieces on a platter and strain the gravy.
- 13.Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact.
- 14.Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat.
- 15.Add about 1/2 cup water and some coriander leaves.
- 16.Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat.
- 17.Serve hot with a good garnishing of chopped coriander leaves.
Serve with Rice or Roti