Kodubale is a delicacy from Karnataka. It’s one of the deep-fried snacks from this cuisine.  “Kodu” means Horn like shape (after a lot of debating with my friends I got stuck to this now!) and “Bale” means Bangle! So, a dish made in the shape of Horn but turned it into a bangle to keep them intact! Whatever, this tasty snack is simply delicious you can’t just stop at one it's so very addictive!
This is my Amma’s (Mother) favourite snack. She loves making these often, my mom learned a lot from my periamma (Maternal aunt) and I too learnt a lot from her, she was a real foodie! She used to try new recipes and keep the authentic recipes alive as well.  I have never seen anybody like her in, my whole family.  She is no more and I miss her a lot.  Most of my recipes are what I have learned from these two women in my life.  This post is dedicated to my Mum and her late sister.

I remember very well my childhood days in our rented house it was a tiny kitchen she used to put the oil and little dough to each of us make us sit in front of her and ask us to make them, it was like a thumb rule, they should be perfectly in a bangle shape.
I remember my childhood days very well, it was a tiny kitchen in our rented house.  When she put the oil on heat Mom used to give us all a steel plate and little dough to each of us in a bowl, make us sit right in front of her and ask us to roll them into little bangle shaped rings, it was like a thumb rule, they should be perfectly in a bangle shape. She is still a perfectionist.
After she fried she used put them in little plates next to us and to munch on so we enjoyed our given task!! Sometimes we used to go crazy and we used to make the first alphabet of our name or any other shape we fancied, she wouldn’t mind as long as the job was done.  As she always made in large quantities. (I am sharing the same quantity here as given by her, and even today I make the same quantity).  But, after some time my sisters used to get bored and run away but, I always stuck with mom and completed the task!  Probably, that is one of the reasons I started learning and loving to cook from a very young age.  I was a sous chef to them!

I still remember the only time she would never allow us to make kodubale was during Gokulashtami festival, every item on the list had to made with Madi (Madi is a term used in Brahmin communities wherein men and women in the family after bath wears dried clothes untouched by other persons and cook food without eating anything as they make it for Puja and God!).  That’s the only one time she wouldn’t allow us to touch and mom, dad, and periamma used to make all the savouries and sweets they used to make around 30 dishes!  Those days were fun, all the three of us use to enjoy!! Gokulashtami is a big festival in Tamil families. The Mango leaves, a lot of flowers, different kind of fruits, Rangolis etc.., It was bliss!!

This recipe I promise you, you will keep it forever. Don't forget to check my notes on my tips and follow it to T for a fool proof and perfect recipe.

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Kodubale/Kodbale (Spicy Bangle rings)! Delicacy from Karnataka

Kodubale is a speciality from Karnataka. Delicious, spicy and crispy perfect Bangle shaped snack which is deep fried, quick to make and tasty.

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Ingredients

• 4 cups Rice Flour
• 1 cup Chiroti rava
• 3/4th cup Maida
• 1 tbsp Omam (coarsely powdered)
• 2 to 3 tbsp white Sesame seeds
• 2 tsp salt ( salt as required)
• 1/3 cup oil (Hot Oil)
• 1/4 cup (2 sprigs) chopped curry leaves

Grind to paste

• 1 cup freshly grated coconut ( pressed almost tightly)
• 1 cup Dried copra (precisely 1/2 the dried copra)**
• 20 Byadgi chillies**
• 1/4 tsp Hing (Asafoetida)
• 1/4 cup coriander leaves (loosely packed) (optional)

Instructions

• Heat a pan and dry roast maida and chiroti rava till it is warm to touch. Keep aside to cool.
  
• Take all the Ingredients under Grind put it in a mixie jar and grind to a smooth paste of coconut, dry copra, red chillies, Hing and coriander leaves (optional).
  
• Take a bowl put all the dry ingredients together, Maida, Chiroti Rava, Rice flour, coarsely powdered Omam and salt as required mix well and keep aside.
  
• Heat a ladle full of (1/3 cup) of hot oil and pour it on the dry ingredients, mix well and keep aside. Heat oil in a wok keep it on the stove to a medium flame.
  
• Next add the ground smooth paste into the dry ingredient mixture mix well cover and keep aside.
  
• Heat oil in a wok keep it on the stove to a medium flame. Take a little portion of the mixture in a separate bowl sprinkle water and start kneading it to make a dough! Do not add more water, sprinkle or use little water ( 1 to 2 tbsp of water) every time and start bringing it into a dough consistency. (check notes)
  
• Once the dough has come together, knead it once and start making Kodubales! The dough should be rolled like a rope with the thickness of our little finger (about 3/4th of an inch) it should be perfectly in a round shape like a bangle with the end pinched and pressed to seal the edge on to the overlapping dough on which it is turned around so that they don’t get opened when they are fried in oil
  
• once the oil is hot drop around 8 to 10 in one batch, depending upon how much oil and kadai you have used to fry! Keep frying them turning around now and then so they cooked well on both sides and turn crispy, on a medium low flame. They turn golden brown once they are done. Take them on to a kitchen towel so it absorbs oil.
  
• Follow the same procedure with the rest of the dough ingredients deep fry all the them. Once done, store them in a air tight container it will stay up to 20-25 days! (unless you don't finish them before that)
  
• Hope you try it out make and enjoy!!

Notes

 

 

Notes and Tips:

1. I have given quite a large quantity so, please do remember do not add water completely to the mix. Divide the mix in parts, take one portion at a time and mix water little by little knead well and make the dough.  According to my mom If you make dough out of the whole mix and then use it, when you fry the rings they will absorb more oil, also they change the colour of the end product and they won’t have a long shelf life.
2. Don't forget to add hot oil to the mixture and mix well, this is the trick for the crispiest kodbales!
3. Keep the temperature of the oil constant for perfectly made crispy kodbales. Once when done and after you remove the kodbales bring the flame to low when you drop the rings then go back to the medium flame and fry them until done.
4. When you roll out them into ropes sometimes you might find that they break or become hollow don’t worry it is natural. Again, knead them into the dough, and roll them they will be fine.  Do not extra Maida or anything else to make it stiffer.  Just knead well and use it.
5. Seal the edge after you overlap it onto the main ring, so it won’t open up.
6. Before frying check, the oil is sizzling hot! To find out hold your hand 3 to 4 inches above the oil you can feel the heat! Otherwise, check by adding a pinch of the dough into the oil, it should come up within seconds and float to the top that means your oil is at the right temperature. Now you can slide the kodbales carefully from the side of the wok don’t drop it from a height, this will splash the oil everywhere, so just slide them into the oil.
7. Don’t leave the rings to dry out cover them with a cloth and the dough mixture too!
8. I have mentioned you can make around 60, it depends on the size you make. It also depends the thickness of the dough rolled don’t make them too thick, it may be not crunchy, don’t make it very thin as well it will be very crunchy but loses its taste.
9. I have used only Byadgi chillies, you can use a combo of Guntur and Byadgi chillies.
10. You can use Roasted Gram (chutney dal) instead of sooji as some kannada people make it.
11. My Mom sometimes uses 1 whole coconut it gives real taste.

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PULIYOGARAI or PULIYODHARAI (TAMARIND RICE)

Ingredients for Making Puliyogarai Gojju or Pulikaachal or Tamarind Sauce Preparation:

1. 1 fistful of Tamarind (tight fist)
2. 1 fistful of salt
3. 1 fistful of Rasam Powder
4. 1 copra or Dry coconut grated
5. 1/2 cup Black Til seeds/ kari yellu
6. 1/2 Acchu Jaggery50 gms Dhania powder
7. 1 tbsp of turmeric powder
8. 1/4' of asafoetida piece
9. 25 to 30 gms pepper powder (optional)

Seasoning:

1. 5-5 Red chillies (Guntur-Badgi)
2. 5 to 6 sprigs of curry leaves
3. 3 to 4 tbsp of mustard seeds

METHOD:

1. First of all soak Tamarind in 1 to 1 & 1/2 tumbler of water, do not use too much water as you need to boil it and make it like a sauce. Extract the thick juice of tamarind, filter & keep it ready.
2. Take a deep wok or pan, it is very important to take a deep kadai because once the gojju or sauce starts boiling it splutters everywhere, so be Careful when stirring the sauce.
3. Take a deep kadai, heat 3 to 4 tbsp, add mustard seeds when they splutter then add red chilies, turmeric powder & curry leaves.
4. Now add the filtered Tamarind juice extract and allow it boil for few minutes over a low flame, do not add too much oil this also makes the juice splutter everywhere when it is boiling. Do not forget all the process should go on in a slow fire or flame.
5. Now add salt & Rasam Powder, asafoetida, and grated jaggery and keep on stirring over a low flame.
6. Dry Roast the till seeds (Til seeds should be cleaned before using them in any dish you are making) & grind it with grated dry copra add this & coriander powder to the sauce.
7. If you want it little bit spicy you can add 25 to 30 gms of pepper powder too!!
8. Keep on continuously stirring .
9. The sauce starts to thicken and when you are stirring the sauce should not stick to the container, just like when you make your Halwas when the mixture leaves the side remove from fire.

To Make Tamarind Rice or Puliyodharai:

• 4 to 5 tbsp of Oil (Gingely or Ground nut Oil)
• 1 tbsp of mustard seeds
• 4 tbsp of channa dal
• 3 tbsp of urad dal
• 100 to 150 gms peanuts
• 4 to 5 sprigs of curry leaves
• 4 to 5 tbsp of Black Til seeds
• a pinch of turmeric powder
• 4 -5 Red chillies (Guntur-Byadgi)

METHOD:

1. Cook desired quantity of Rice, the above pulikaachal I have written is made for 1 kg of Rice and even the Tamarind Rice seasonings also is for 1 kg of rice.
2. Spread the rice on a parantha to cool.
3. Take a deep kadai, Heat oil add mustard seeds then add the peanuts once they start cracking up add all the ingredients one by one, cook in a low flame when the dals change colour switch off the stove.
4. pour the Tamarind sauce or pulikaachal over the rice, pouring is not the exact word as it will not be pouring consistency you can scoop the sauce on the rice and then pour the seasonings over it.
5. If you want you can add cashew nuts & Kadale Kaalu (Brown channa, the one which is used during Ganesha festival to make sundal!!) which should be soaked and fried can also be added to it.
6. Mix well all the ingredients and serve with carrot kosumbari (salad) or with Raitha or papads.

NOTE:

1. The above quantity of pulikaachal or Tamarind sauce is for making 1 kg of rice.
2. The Rasam powder if made fresh just for the sauce gives a nice good aroma for it.
3. The Rasam powder which I have used here is the one I make while I cook my rasams, the Rasam powder recipe is in my Masala powder posting.
4. The ingredients which I have used to make Rasam powder goes very well with this pulikaachal.
5. Do not make the pulikaachal or Tamarind sauce too thick as when it cools down it becomes too thicker.
6. This pulikaachal stays almost a year.
7. You can use more oil when you are making this rice.

I am sending this recipe to SWC-Meals on wheels as this stays longer than 2 days and will taste great the next day!!, The event started by Lakshmi from Taste of mysore.

The post Puliyogarai OR Puliyodharai (Tamarind Rice)-Quick Iyengar Puliyodarai appeared first on My Veg Fare.