ALL RECIPES

Karnataka Thali from the Garden — Kosambari, Tilisaru and Huli Recipes

Recipe 1 : with Tamarind and Methi Inspired by Karnataka's classic Bassaru Growing up, the combination of horse gram with garlic, pepper, and curry leaves was always something special. This flavor combination weaves its way through so many beloved Karnataka recipes — Bassaru, Udaka, a peppery rasam with lime or tamarind, and the comforting Masala Butti rice balls. This recipe takes that familiar, soul-warming base and layers in quinoa, mushrooms, and methi leaves for a deeply

A bright, quick dal made for the tender chaos of a spring garden harvest Spring · Vegan · 30 minutes · Serves 2–3 There is a brief, glorious window in spring when the garden demands to be eaten from immediately. Bok choy fans out in confident rosettes before the heat can bolt it. Swiss chard unfurls in deep jewel greens and magenta, still soft and sweet before it toughens into summer. And sorrel — undersung, lemony sorrel — appears like a small green secret, tart enough to

This is the chutney I always serve alongside tatte idli — deeply savory, faintly tangy, with just enough heat to wake up the palate without overwhelming the softness of the idli. The base of roasted chickpeas and fresh coconut gives it a creamy, slightly grainy texture that contrasts beautifully with the pillowy idli. It is bold enough to stand on its own and gentle enough to let the idli shine. I use homegrown Byadagi chilies from my garden — the long, wrinkled ones from Nor

Tatte means plate in Kannada, and these idlis are steamed in broad, shallow plates rather than the small stacked molds most of us grew up with. The result is an idli with a different character entirely — wide, cloud-soft, and generous. Its surface holds sambar beautifully without dissolving into it. The secret to this batter is the trio of soaked ingredients: urad dal and sabudana soaked together for their silky, binding quality; idli rice soaked separately for body and text