Narthanga Ogare | Sadam Hiralehannu Chitraanna

Narthanga Ogare / Hiralehannu Chitraanna (In Narthanga is a tamil word and Hiralehannu is a kannada word. It’s a type of citric fruit in English it is called Citron ( It is very sour and it is used for citron (narthanga) pickle. The citron juice is used for ogare (Spiced Rice).


  • Rice - 2 cups (Cooked) ( i've used sona masoori)
  • Curry leaves - 1 stalk
  • Cashews - 6 to 10
  • Naarthangai / Citron juice (2 no)
  • Kobri (Dry Coconut) - 1/4 cup
Tempering : 
  • Mustard seeds - 1/2 tsp
  • Asafoetida/ hing - 1/2 tsp
  • Uddhina bele - 1/2 tsp
Ingredients for Dry Powder
  • 1/2 cup Black Gram / Uddhina bele / Urad dal
  • 1 tsp Black Pepper / Menasu / Kali Mirch
  • 1/2 tsp split chickpeas / Kadale bele / Chana dal
  • 4 to 5 Red Chillies / Byadagi Kempu mensinakai / Mirchi
Method for Dry Powder
  • Fry all the ingredients and make a smooth powder. Keep aside
  • Take a pan add homemade ghee (Desi ghee) 1/4 cup on a low heat
  • Add 1/2 tsp mustard seeds, uddhina bele 1/2 tsp, cashews pieces fry till golden color, Add curry leaves.  
  • Add cooked rice, dry powder, Salt and kobri (dry coconut)
  • Then add naarthanga juice mix well and serve hot

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Papaya KadagPuli

Papaya KadagPuli is an iyengar dish. When we buy the Papaya for this dish we should pick one which is not ripe. This is so that the fruit can be cooked. Try this, It has got a very good taste sweet cum sour mixed with masala. I loved it when my mom made this. Usually kadag - puli dish is made using other vegetables like okra(bhendi), Beetroot, Cucumber etc . Making this with Papaya Fruit gives this recipe a very unique taste.

  • Papaya - 2 cups, chopped
  • Curry leaves 2 to 3
  • Tamarind paste / juice - 1 tsp
  • Jaggery to taste
Masala Ingredients
  • Coconut - 1/2 cup
  • Turmeric powder - A pinch
  • Hing / Asafoetida
  • Mustard seeds - 1 tsp
  • Red chillies - 2 or 3 (acc to taste)
  • Dalia / Roasted chana / Hurkadale - 3 tsp
  • Take a pan add 1/2 cup of water and add papaya pieces and boil it till cooked well
  • Grind the masala using a bit of water make a thick paste
  • Add into cooked papaya and bring to boil
  • Add salt to taste and add curry leaves, Stir well
  • Add tamarind, jaggery stir well ... kadag puli becomes medium thick.
  • Serve hot with hot rice, chapati

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Masala Tatte Idli & Khara Kolkotte

For both the recipes we use the same ingredients but the method is slightly different. Hence i am putting it together. Serve it hot along with coconut chutney. My mom used to make this during festivals.

The Kolkotte dish is very popular in all iyengar houses. There is also a sweet version to this. That I will post very soon .

Tatte Stand / Plate Stand

Masala Tatte Idli

Masala Kolkotte

Ingredients for Idli Batter
  • Urad dal - 2 & 1/2 or 3 cup
  • Idly rava - 2 cup

Method for idli

  • Soak the urad dal for 5 hrs and make a smooth batter in the grinder or mixer
  • Soak the rava in the warm water for 2 minutes. If excess water drainout. Add the batter and mix it well along with salt to taste. And keep aside for ferment

Masala ingredients
  • Moong dal 1/2 cup
  • Chana dal 1/2 cup
  • Coconut small pieces - 1/4 cup
  • Green chillies - 1 or 2 , chopped
  • Coriander leaves chopped
Method for Masala
  • Soak the moong dal and chana dal for overnight.
  • Grind the moong dal and chana dal make it ruff grind (not smooth)
  • Add into idli batter and add coconut pieces, green chillies, coriander leaves
  • Mix well
Method for Masala Tatte Idli
  • Add the batter in to each plate ( plate stand u will get it in india).
  • Keep it in the pressure pan do not put pressure cooker weight. It will cook in the steam itself keep it about 10min.
Kolkotte Method

  • Add the masala into the batter and mix it well.
  • Take a small size of banana leaf and put it in the little batter and fold the one side of the banana leaf and steam cook for 10 minutes

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Agase Soppu Palya / Agathi Leaf Curry

Agase Soppu as we call it in kannada is a type of leaves . In english they are known as Agathi leaves ( i found this after googling around a bit). The iron content in these leaves makes them very a healthy vegetable. There is a bit of bitterness so to overcome that we add cooked toor dal into it. This makes it a curry (Palya) like recipe . This you can be prepared for lunch and can be had with hot rice / chapatis. I have not come across these leaves in US. But we definitely you get it in india. I prepared this dish when i was on vacation in India. This curry has a very unique and good taste.


  • Agase soppu / Agathi leaves - 1 bunch
  • Toor dal / Thogari bele / Yellow Pigeon Lentil - 4 tsp
  • Salt to taste / Uppu
  • Oil / Yenne - 5 tbsn
  • Grated Coconut / Thenginakai - 2 tsp
  • Mustard seeds / Sasive- 1/4 tsp
  • Hing / Asafoetida - A pinch
  • Red chillies / Kempu mensinakai - 1 or 2, small pieces
  • Chana dal / Kadale bele / Split Chikpeas - 1tsp
  • Lemon juice / Nimbehanina rasa - 1 tsp
  • Wash the leaves, drained and finely chopped
  • Heat pan add oil , and add mustard seeds, hing, chillies, chana dal, oneafter the other
  • Add leaves and fry it in the oil till cooked
  • Add cooked dal, coconut mix well
  • Add salt and lemon juice , stir well
  • Serve hot

| Copyright © Malas - Kitchen 2009 | | All rights reserved