north karnataka- karalu hindi

napolims445 · Regular Hubber Joined: 20 Jan 2005 Posts: 109

Hai,
does anybody know what are the karal seeds called in english..Karal hindi/karellu hindi/gurellu pudi is a kannada term and hindi means powder in north karnataka..
I know they r black seeds but dont know what is it called in english..
can anyone please help me..urgent
also can u tell me where can i find those..

Thanks

Vidya Pai · Posted: Fri Feb 11, 2005 1:11 am Post subject:

Hi napolims445,
I'm sorry I can't help u with the english name for the seeds, but since u mentioned north karnata I assume u r from that region. I happen to like the vegetable dishes from that region. I would appreciate if u could post a few recipes of the same. Thanx in advance.

napolims445 · Regular Hubber Joined: 20 Jan 2005 Posts: 109

[b]Udurupalya[/b]- (uduru=dry, palya=curry)
north karnataka recipe eaten with jowar roti

split moong dal- 1 cup
sabsipalya( dill leaves, suva bhaji)- 1 bunch from indian store
garlic- however u prefer- cut into strips
green chillies- ur taste
karalhindi(sorry do not know what is it called in other languages)kind of powder- 1-2 tbsp
salt

cut the sabsipalya and wash well in water and drain and then in seasoning oil add curry leaves, garlic, green chillies and sabsipalya and saute for a while till the raw smell and flavour of sabsipalya is gone and it is cooked. keep it aside. then boil moong dal in water and turmeric till it is cooked but not mushy(i mean the moong should maintain the shape and be cooked)
after the moong is done add the sabsipalya mixture and karalhindi and salt and mix for a while till all the flavour blends.
u can add lime juice if u want.
ur udurupalya is ready.
hope u will like it

will post recipes as and when i will get time[color=blue][/color]

Vidya Pai · Posted: Thu Mar 03, 2005 4:18 am Post subject:

Hi napolims445,
Thanx for the recipe, sometimes I do get 'dill' where I live so I'll surely try ur recipe the next time I find dill. But meanwhile can I use some other kind of greens in place of dill?

I have finally found out what the gurellu seeds r : they r called 'Sesame' in english and r also called 'til' (in hindi) and gingely( in tamil I think) . I think we get two varieties in India white and black. U can find these seeds at most indian grocery stores but I'm not sure if they r available in the powder form.

In ur recipe can I use white sesame seed ground in the cofee grinder in place of 'karalhindi'?

napolims445 · Regular Hubber Joined: 20 Jan 2005 Posts: 109

No gurellu is not black sesame seeds - the indian store here has that but it not karal/gurellu. It is not easy to find karalu in south karnataka also. we get that abundantly in north karnataka.

No i don't think so that u can substitute till /sesame seeds powder for karalu. They both are very different in taste. when i run out of karalu i make udurupalya without karalu. because i get karaluhindi everytime someone is coming from india.

I'm sure u can use other greens instead of dill, but u get a distinct flavour with dill leaves and to this if u can add karahindi u get an authentic flavour.

Note- udurupalya as the name says dry curry is dry(meaning when u touch the curry with ur fingers nothing should stick to ur fingers because it is not wet like other dals preparations

napolims445 · Regular Hubber Joined: 20 Jan 2005 Posts: 109

Stuffed Baingan( also close to yennegai)-

This is not the exact recipe that u get in kamat yatrinivas but this is the version that we make at home with jolada rotti...u know as i'm typing this i miss mummys jolada rotti and baingan...my mouth is watering.

Brinjals(small ones)- 8-10
for masala-
grated Dry coconut- 12-16 tbsp or if u r using dry coconut flakes from indian store- 8-11 tbsp
(because i have to grate dry coconut to get grated d.c and its time consuming, i use dry coconut powder or flakes from indian store ,
and i think the dry coconut flakes/powder which u get in american store contain some sugar -not sure)
peanuts- 3-4 tbsp
dhania seeds- 2 tsp
jeera 1 tsp
khara/red chilli powder- ur taste
salt - ur taste
rasam/sambhar masala pd- 1-2 tsp
tamarind- 1 ball of amla size or ur taste or u can omit
yellu/til seeds- 2 tsp
garlic- american size(big size)- 2-3
(i hope i remember everything right- will check once i go home and tell u if there r any changes)

Put all these in a blender starting with dry ingredients and adding less and less dry ingredients. gring this into powder. taste this because whatever it tastes is the taste u get when u make the baingans.
Cut the baingans stalk and make 4 slits in baingan longitudinally leaving one end intact so that u can stuff the mixture. Stuff the coconut mixture in the slit baingans. In a kadai take 1-2 tbsp of oil
and u may add additional seasoning or u can omit.
then when the oil is hot add the baingans and stir it now and then for 5 minutes and then add water 1/2 cup and the remaining mixture ( start with 1/2 cup ) and close the lid and let it cook for 10 minutes and now check if the baingans are cooked and also if the gravy consistency is to ur desire ( u can add water accordingly as much thick or thin gravy u want and also next time u can vary the proportion of ground mixture to baingan as per ur preference).
If baingans are cooked and the gravy is to ur req consistancy then its done. ready to eat. Hope u like my (my grandmas)version.

Note--When half cooked if u feel that salt,khara or tamarind is less u can add those now.

khushi · Junior Hubber Joined: 04 Feb 2005 Posts: 37

Hi Napolims445,
Thanks for the yennegai recipe, I will definitely try it. Please post other North Karnataka recipes, I'm from South Karnataka but love all NK dishes. We call Garelu pudi as Ucchal pudi, do you know about this. I hope I'm right. Even I get it when I visit India.

-Thanks,
Khushi.

napolims445 · Regular Hubber Joined: 20 Jan 2005 Posts: 109

exactly...
yes karelu/gurellu is also called as hucchellu or ucchal ....
do u know if we get that seeds in USA?

truebluemoon · Newbie Hubber Joined: 07 Feb 2005 Posts: 24

My aunt lives in Hubli and I have spent many a holidays at her place. I used to interact with the local people and learn local dishes. I know gurellu and haven't seen anyone but North Karnataka people use it.

I looked online a lot and found out they are called NIGER SEEDS.
In US, they are used for industrial purposes and also as bird feed. ( I should have known.....my roommate had a cockateel and she used to feed him with bird feed which had gurellu...only I didn't realise it was gurellu 8) )

I think to buy it in US, you may have to look for bird feeds...wierd, but true. You may also find it in some Indian stores.

I am posting a link to an image of Niger seeds, just to make sure we are all talking about the same thing

http://www.groversons.com/niger-seeds.html

truebluemoon · Newbie Hubber Joined: 07 Feb 2005 Posts: 24

Adding to the previous message, Niger (sometimes also spelt as Nyjer) seeds are also sold as Thistle seeds..
Its quite easily available in US

Hope this helps

napolims445 · Regular Hubber Joined: 20 Jan 2005 Posts: 109

Looks like it is karalu. I will go to a pet store and check it.
Clap

thanks troublemoon

napolims445 · Regular Hubber Joined: 20 Jan 2005 Posts: 109

Given below are the name of vegetables in kannada which we get only in karnataka i believe.( i do not know what are they called in other languages) and I would like to what are they called in english or what is their scientific name.
any botany prof here??
Please help.
Kachikai (small bitter berries)
kavalekai (sour berries)
chellikai (sticky berries)- these are called as gunda in indian stores here in usa
mullangikai (they are small 1 inch elongated with a tail vegetable ..has round seeds inside and belong to mullangi- raddish family) --people from north karnataka make dry curry from that

Thanks

tomato · Devoted Hubber Joined: 03 Mar 2005 Posts: 294

Hi napolims445,
Thanx a ton for the recipe.
Just a clarification: which baingan do u use purple or green?

Hi truebluemoon,
Keep up ur good work, and thanx for finding out what gurellu is?
Hats of to ur patience.

truebluemoon · Newbie Hubber Joined: 07 Feb 2005 Posts: 24

Hi tomato,
You need to use small purple brinjals for the recipe

napolims445 · Regular Hubber Joined: 20 Jan 2005 Posts: 109

Pundipalya( dal made of gongura leaves)-
In north karnataka the leaves are sold by name pundipalya only.

Pundipalya- 8" dia and about 5" -6" deep round vessel full of leaves
Chana dal and toor dal- together 1.25 cup
Garlic- i put 8-10 big pods cut into 1/2.
green chilli paste- ur taste
salt- ur taste
Tamarind- check if if the leaves are sour enough otherwise add tamarind to ur taste

take the leaves of pundipalya and add just a little water in its vessel also take the dals in other vessel and now u can keep both in cooker and boil for 3 whistles(depends on ur cooker strength).
Now in seasoning add garlic and saute for a while and now add boiled leaves and dal and to this add salt, green chili paste and tamarind if required. keep this for a while and finally add 1 tsp of oil(do not know why- but it makes a big difference in taste)
and switch off. Pundipalya is ready.Yummm.. Hope u all will like it

Pundipalya is available from nov-dec to apr-may i think