

Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
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A soul-satisfying combo of aromatic rice, tangy koddel, and refreshing kosambari. Gut-friendly comfort food!

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)

A classic Mangalorean curry featuring tender pumpkin cubes in a fragrant, spicy coconut gravy. The blend of sweetness from pumpkin and jaggery with the tang of tamarind makes this a comforting and unique dish, perfect with steamed rice.
Serving size: 1 cup

A refreshing and crunchy South Indian salad made with soaked moong dal, crisp cucumber, and fresh coconut. This protein-packed dish is a festive classic in Karnataka, perfect as a light side or a healthy snack.


Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.


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A soul-satisfying combo of aromatic rice, tangy koddel, and refreshing kosambari. Gut-friendly comfort food!
This udupi dish is perfect for dinner. With 708.0699999999999 calories and 16.349999999999998g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Cook the Pumpkin
Prepare the Masala Paste
Combine and Simmer the Curry
Serving size: 1 cup
Prepare the Moong Dal: Rinse the moong dal under cold running water until the water runs clear. Soak the dal in 2 cups of water for at least 30-45 minutes. Once soaked, drain all the water completely using a fine-mesh sieve. Set aside.
Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal, finely chopped cucumber, freshly grated coconut, chopped green chilies, and chopped coriander leaves. Gently toss to combine.
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds. Immediately add the hing and fresh curry leaves. Be careful as the leaves will sizzle. Sauté for another 10 seconds until the curry leaves turn crisp.
Finish and Serve: Pour the hot tempering over the salad mixture in the bowl. Just before serving, add the salt and fresh lemon juice. Mix everything together thoroughly. Serve immediately to enjoy the best crunchy texture.
Prepare the Tempering (Tadka)
Finalize and Serve