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Gudhudina Khaara Bajil

Print Recipe
Course Breakfast
Cuisine Mangalorean

Ingredients
  

Bajil

  • 2 cups thin poha
  • 1 cup freshly grated coconut

Spice mix

  • ½ cup jaggery
  • 5–6 Byadagi chillies
  • 1½ tbsp coriander seeds
  • 1 tsp cumin seeds
  • ¼ tsp turmeric (haldi)
  • Salt to taste
  • 1 tsp oil, for roasting the chillies

Optional nesal/tadka

  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 Byadagi chilli
  • 1 sprig curry leaves
  • Oil, for tempering (quantity not specified in the caption)

Instructions
 

Method

  • Dry-roast the coriander and cumin seeds. Skip this step if using spices that have already been roasted.
  • Roast the Byadagi chillies in 1 tsp oil. Skip this step if using chillies that have already been roasted in oil.
  • Hand-pound the roasted spices in a mortar and pestle, or use a spice grinder. Add the jaggery, turmeric and salt, then pound further to make a coarse mixture.
  • Add around 2 tbsp of the spice mix to the thin poha. Add the freshly grated coconut and mix well by hand. Add more spice mix and coconut if desired.
  • For the optional tempering, heat oil in a small pan. Add the mustard seeds, urad dal, Byadagi chilli and curry leaves. Pour the tempering over the poha mixture.
  • Serve immediately after mixing, with a banana on the side if desired.

Notes

  • Use thin poha, as specified in the original recipe. No soaking or rinsing step appears in the caption.
  • The recipe makes a spice mix; start with around 2 tbsp in the bajil and adjust to preference. Do not assume the full spice mixture must be added.
  • The nesal or tadka is optional.
  • With roasted spices ready, the bajil can be mixed without cooking when the tempering is omitted.