Badaga recipes.....

BELLE BENGUVAE SANDEGE [GARLIC SIDE DISH]

by Anitha Gokul

Serves - 4

Garlic(whole with big cloves) - 4 to 5
Tomato(optional)-1
Pepper corns-1tsp(optional)
Chilli powder-2 tsps(the chilli powder should be prepared as Badagas do.The powder prepared for our chicken udaka is preferred i.e.,darker in colour)
Salt to taste
Ghee - 2tbsp

Method

Use a skewer(thuppathahittu soongi). Poke the center of the garlic pods(whole) and roast them on the flame directly on a gas stove till they all turn black and an aroma comes. You need not peel the skin of the garlic before roasting because they peel by themselves after roasting. Remove the pods from the skewer and peel the rest of the skin. Do the same thing for the tomato till the skin starts peeling. Remember to keep a low flame while roasting otherwise the inside will not get cooked.

Now put the garlic, tomato, chilli powder, salt and pepper in a mixer jar and run mixer till you get a smooth paste. Add some water.In a pan put the ghee, then mustard. After it splutters add the paste with little water and bring to boil till the required thickness.

Tastes best with (eragi hittu mudde) ragi balls and uppukorai.

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BELLE BENGUVE MAASU NEER

by Sangeetha Bheeman

GARLIC———1 FULL (medium size)
ONION———-1 (medium size)
TOMATO——–1 (big)
CHILLY PDR—-1 ½ TSP
SALT———— to taste
COCONUT——½ cup (grated)
OIL————– to saute

Method

Grind garlic,onion,tomato,coconut gratings & chilly powder all together (with water) to a fine paste. Heat oil in a pan,saute with mustard & curry leaves. Add salt & boil until everything’s cooked well & smells good(simmer the flame).Serve with hot cooked rice & ghee..!

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EERA BENGUVAE SANDEGE (ONION SIDE DISH)

by Anitha Gokul

Small onions - 250 gms
Garlic - 2 (optional)
Tomato-1
Jeera-1tsp
Chilli powder-2 tsps(koi udaka maasu hudi)
Salt-1tsp
Mustard,curry leaves,oil for seasoning.

Method

Peel the onions. In a pan put 1-2 tsps of oil. Add the jeera. After it stops popping add the onions(cut only the very big ones). Add the tomato without cutting ,otherwise the water in it will not let the onions fry. Simmer the flame and let it fry stirring now and then. When completely cooked remove from flame and let it cool. Put in a mixer jar and run the mixer. Add chilli powder, salt and turmeric and little water. Add oil in a pan, mustard, curry leaves and then the paste with water. Bring to boil till the sandagai thickens.

Note : The amount of chilli powder added depends on how spicy you want it.