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Experience the comforting flavours of a traditional GSB thali with three soulful dishes from Karnataka’s coastal cuisine – Maskasangi Talasan made with crunchy drumsticks and semolina, protein-rich Muga Usli with sprouted moong, and a tangy-spicy Kanda Tambuli perfect to cool down in summer. These simple yet flavourful home-style recipes are close to every GSB heart – and now yours too!
Recipe –
1. Maskasangi (Drumsticks) Talasan –
Coconut Oil – ½ cup
Drumsticks – ½ kg
Turmeric Powder – ¾ tsp
Red Chilli Powder – 1½ – 2 tbsp
Salt To Taste
Semolina (Rawa) – 1 cup
2. Muga (Moong) Usli –
Sprouted Moong Beans
1 cup soaked & boiled
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Coconut Oil – 1 tbsp
Mustard Seeds – 1 tsp
Green Chillies – 3
Dried Red Chillies – 3-4
A sprig of Curry Leaves
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Fresh Coconut – 1 cup grated
Kokum – 4-5 petals
Jaggery – 2 tbsp crushed
Coriander Leaves – ½ cup chopped
Salt To Taste
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3. Kanda (Onion) Tambuli –
Onions – 2 chopped
Fresh Coconut – ½ grated
Tamarind – A cherry size
Byadgi Red Chillies – 5
Coriander Seeds – 1 tbsp
Turmeric Powder – ½ tsp
Water – 4 cups
Salt To Taste
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Produced by: Shivani Jaiswal, Shashank Alshi, Vishnu Pillai
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