Location: Karnataka.
Preference: Veg.
Ingredients: Water, Kasuvina Gedde (Taro Corm), Asafoetida, Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Salt, Rice Flour, Yogurt, Coconut Oil, Mustard Seed, Cumin, Curry Leaves, Coriander Leaves.
Recipe at a Glance:
Step 1: Boil Kasuvina Gedde in water and drain the stock.
Step 2: Peel off Kasuvina Gedde and chop.
Step 3: Get Asafoetida, Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Salt, Rice Flour and mix well.
Step 4: Add Yogurt and paste.
Step 5: Add Kasuvina Gedde and mix well.
Step 6: Pour Coconut Oil and heat up.
Step 7: Add Mustard Seed, Cumin, Curry Leaves, Kasuvina Gedde, turn and fry.
Step 8: Add Coriander Leaves, turn and fry.
It’s ready to serve, let’s taste.
Discovering all Indian food. We have been wandering around the country since 1999 looking for food. We visit 28 states and 8 Union Territories in India. We have dedicated our lives to bringing all the Indian food together in a blog. And all of that is being documented here on the Best Indian Food Blog.
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India is a diverse country in the world, where food culture changes every 20 km. We are lucky to have discovered over 73,000 foods, tasted over 10,000 foods, managed to cook over 8,000 foods and still working. Claims the world’s largest food collection.
Our first post was on 25th October 2018, approximately 23 50 of +5:30. The same day Best Indian Food Blog starts the historical journey to the future. And after 114 days we have joined video blogging on 16 February 2019 but first post shared with you on 25 August 2019.
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