Udaka, Khara Chutney and Jolada Mudde

This is no party food. Jolada Mudde (Sorghum flour rounds, click to see recipe) and udaka are simple or comfort food. With little khara chutney (spicy chutney) your blocked senses gain more oxygen supply :D
Udaka is well mashed togaribele/split pigeon peas with little kharachutney and lemon juice. No tampering business...Dip hot hot joldada mudde in udaka and in khara chutney (if you dare to do it..I just show it ) and gulp it down... again no chewing please....just gulp in down! Everything should be made and eaten hot hot..so no left overs also


ಖಾರ ಚಟ್ನಿ/Spicy Chutney 
Caution : Very hot chutney....

You need the following :
Green Chillies : 2 cups (washed, dried, snapped into 3 pieces and fried in a tsp of oil)
Coriander leaves : 1 cup loosely packed (washed, dried and chopped)
Garlic : 1 fistful
Cumin : 1 tsp
Lemon Juice : 3tbsp
Salt
Wash green chillies, pat them dry on a kitchen towel. Break each chili  into 2-3 pieces. Heat a wok/pan and add these chillies with a tsp of oil and fry them till chillies get white blisters. Cool them and then measure.
Grind everything to a coarse paste in a mixer grinder. Store in a clean container in your refrigerator. Can be stored up to a month if refrigerated.

Photobucket

ಉದಕ /Udaka
You need the following :
Togaribele/split pigeon peas/toordal : 1/2 cup (1 cup holds 100 ml of water)
Water : 1 cup
Pressure cook with a pinch of turmeric. Remove water from the pressure cooked dal and mash it with a hand blender to make a smooth paste. Add a tsp of spicy chutney, salt and lemon juice. Mix well and dilute it with reserved dal water. You may want to adjust salt after adding water. Taste and adjust the flavors.
Best when served and eaten hot.

24 comments:

sowmya said...

I love that chilli chutney with curd rice..dal recipe sound interesting too..

Anonymous said...

Chilly chutney ................very nice...mouth watering....thanks Lakshmi..:)
Mangala

Asha said...

Udaka is new to me but huge Jolad muddes were made everyday just for laborers from the farm at my Mysore granparents' home. Khara chutney is my fave for ragi rotti.Slurp!! :)

LG said...

@ Asha,
yupp..jolada gundu thindu bevru surso kelsa maadi antha heltha idru nodi

DEESHA said...

Udaka is new to me. It does look very interesting, What a deadly combination of dishes, I would just lave to eat this

Sunshinemom said...

This must be something like thecha! My husband would love this pick me up:)

Smitha said...

I love Khara chutney but never tried Jolada mudde though, I have a lot of Jalada hittu lying around so looks like it is a good time to try those

rekhas kitchen said...

ooho lakshmi i am hungry nowand that chutney is so tempting

Happy cook said...

Looks and sounds so yummy delicious.
I have never had them, wish i was there so i could taste them :-)

Cham said...

I am ready to tickle my tongue and sense with ur chutney :) I got to taste the jolada mudde if i get a chance :)

Vanamala said...

i love this recipe ......... thnkx will gona try this.

Uma said...

mmm. chutney looks so mouth-watering. I love spicy chutneys. Never heard of Udaka! looks yum!

Anonymous said...

In 1970, my father got transferred to a small village near Chitradurga and I got exposed to some new sensations in food. Jolada mudde, Khara chutney were pretty common. I even got to try raw green chile for side(it was hot, I tell you!) just as my buddies!

While I prefer Raagi mudde, I think the Jolada rotti has a very unique taste and I pine for it now and then. And, then there is the whole new experience of dining in Khanavali!

Your post is making me reminisce my childhood days :)

LG said...

@ Anonymous,
ehehe..Jolada mudde is bland compared to ragi mudde which is tasty. Probably that is the reason why spicy chutney suits jolada mudde well also the health benefits of eating jola is more compared to ragi. This is very common in the districts of Chitradurga, Davangere etc...and we learned it from our neighbors in Chitradurga. Nice to have you here..keep visiting TOM

RAKS KITCHEN said...

The reciipe is new to me,looks so good Lakshmi!are you back?

Neha said...

Happy new year to u too dear.
The green chutney ,am feeling like having NOW..

Kitchen Flavours said...

Wow yummy recipes.... make me drool. Wanna taste them right now....

rk said...

happy sankranthi, lakshmi.
yen special thindi naalege?

Priti said...

I won't mind spicy chutney...looks gud

notyet100 said...

omg ,..again some thin yummy,..gnna try the hot chutney soon,.;-)

Anonymous said...

hello....I loved this recipe of yours..though I am from Bangalore, was not aware of this dish at all. I think the origin if from Northern Karnataka.

It brought lot of drool and giggles when I read this post....just loved the way you said...just gulp it..just gulp it down....just hilarious. Keep up the good work...I can see that you are simply enjoying it....continue having fun in cooking and sharing !!

vijayach2701 said...

udaka nodbittu nammammana nenapaytu. my mom used to prepare mouthwatering udaka. thanks a lot.

Vishal said...

Wow Just tried that chutney!! It is fantastic and truly Khara!! I did add a bit of tamrind and Jaggery to it as I like my balance of super Khara, sweet and sour!! Reminded me of chutneys I had as a child growing up in Davanagere.....

LG said...

@Vishal,

Thanks for the feedback :)