Authentic Karnataka Kosambari & Mysore Bonda Recipe – Easy Palya & Chitranna

Last Updated on 2 months by Neha Deshmukh

Authentic Karnataka Kosambari & Mysore Bonda Recipe – Easy Palya & Chitranna

Hey everyone! Today, I’m so excited to share a little piece of Karnataka with you – a delightful spread featuring the refreshing Kosambari, the crispy Mysore Bonda, and a couple of easy side dishes, Palya and Chitranna. This isn’t just a meal; it’s a taste of home, a reminder of festive gatherings, and honestly, just really good food! I first made this whole spread when I was trying to recreate my grandmother’s cooking, and it instantly transported me back to her kitchen. Let’s get started, shall we?

Why You’ll Love This Recipe

This Karnataka thali is a beautiful balance of flavors and textures. You’ve got the coolness of the Kosambari, the satisfying crunch of the Mysore Bonda, and the subtle spice of the Palya. It’s relatively easy to put together, perfect for a weekend lunch or a special occasion. Plus, it’s a fantastic way to experience the diverse and delicious cuisine of Karnataka.

Ingredients

Here’s what you’ll need to bring these dishes to life:

• 2 tbsp Yellow moong dal
• 20 Beans
• 1 Carrot
• a small piece Cucumber
• 2 tbsp Coriander leaves
• 3 tbsp Grated coconut
• ?? cup Grated coconut (for Palya)
• 2-3 Green chillies
• 1 Green chilli (for Kosambari)

Ingredient Notes

Let’s talk ingredients! Moong dal is the star of the Kosambari, lending a lovely nutty flavor and protein. Urad dal, on the other hand, is key to getting that perfect crispy texture for the Mysore Bonda.

• Moong Dal: Make sure to use split yellow moong dal (pesara pappu) for the Kosambari. Soaking it is crucial for a soft, pleasant texture.
• Urad Dal: For the Mysore Bonda, using good quality urad dal is important. It needs to be soaked well to create a smooth batter.
• Tempering (Tadka): Every Karnataka household has its own little twist on tempering! Some add a pinch of asafoetida (hing) for extra flavor, while others prefer a generous amount of curry leaves. Feel free to experiment and find what you love.
• Coconut: Freshly grated coconut is always best, but unsweetened desiccated coconut works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. Start with the prep: Soak the moong dal for the Kosambari and the urad dal for the Mysore Bonda separately. This is best done at least 30 minutes beforehand.
2. Rice & Dal: Pressure cook rice and moong dal together until soft and fluffy. While that’s cooking, you can start on the vermicelli payasa simultaneously – multitasking is key in my kitchen!
3. Kosambari Time: While the rice and dal are cooking, mix the soaked moong dal with chopped carrot, cucumber, and green chilli. Add coriander leaves and grated coconut. Temper with mustard seeds and curry leaves in a little oil, and pour over the salad.
4. Palya Power: Cook chopped beans with grated coconut and your favorite spices (turmeric, chilli powder, and a pinch of salt work beautifully). You can add a squeeze of lemon juice for a little zing, if you like.
5. Bonda Bonanza: Grind the soaked urad dal into a smooth batter. Fry small portions of the batter in hot oil until golden brown and crispy. These are the Mysore Bondas!
6. Chitranna Charm: Prepare Mavinakayi Chitranna by sautéing grated raw mango with a simple tempering of mustard seeds, curry leaves, and a touch of chilli powder.

Expert Tips

• Don’t overcrowd the pan when frying the Mysore Bondas. This will lower the oil temperature and result in soggy bondas. Fry in batches!
• Taste as you go! Adjust the spice levels in the Palya and Mysore Bonda to your liking.
• For a fluffier Kosambari, gently fluff the mixture with a fork after adding the tempering.

Variations

Let’s get creative!

• Vegan Adaptations: This meal is naturally vegetarian, and easily vegan! Just ensure any accompaniments like Obbattu Saaru are made without dairy.
• Gluten-Free Considerations: All the dishes are naturally gluten-free.
• Spice Level Adjustments: My family loves a good kick, so we add extra green chillies. But feel free to reduce or omit them if you prefer a milder flavor.
• Festival Adaptations: These dishes are often made during festivals like Onam and Ugadi in Karnataka. You might see variations with different vegetables or the addition of festive sweets. My aunt always adds a sprinkle of pomegranate seeds to the Kosambari during Onam – it’s beautiful!

Serving Suggestions

This spread is best enjoyed family-style!

• Serve the hot, crispy Mysore Bonda with a side of Obbattu Saaru (a sweet and savory lentil-based sauce). It’s a classic pairing!
• Kosambari is a wonderful side dish with rice and dal, providing a refreshing contrast to the richer flavors.
• The Palya and Chitranna complete the meal, offering a variety of textures and tastes.

Storage Instructions

• Kosambari: Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 24 hours.
• Mysore Bonda: These are best eaten immediately. They tend to lose their crispness when stored.
• Palya & Chitranna: Can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

1. What is the best type of rice to use for this meal?

Any good quality, medium-grain rice will work well. Sona Masuri is a popular choice in Karnataka.

2. Can I make the Kosambari ahead of time? How long will it stay fresh?

You can soak the moong dal ahead of time. However, it’s best to assemble the Kosambari just before serving to prevent the vegetables from becoming soggy. It will stay fresh in the fridge for up to 24 hours, but the texture might change slightly.

3. What is the significance of these dishes in Karnataka cuisine?

These dishes represent the diverse flavors and culinary traditions of Karnataka. Kosambari is a cooling salad often served during festivals, while Mysore Bonda is a beloved snack. They are staples in many Karnataka households.

4. Can I adjust the spice level in the Palya and Mysore Bonda?

Absolutely! Feel free to adjust the amount of green chillies and chilli powder to suit your taste.

5. What is the ideal consistency for the Mysore Bonda batter?

The batter should be smooth and slightly thick, similar to pancake batter. If it’s too thin, the bondas will absorb too much oil. If it’s too thick, they won’t be light and fluffy.

Enjoy this taste of Karnataka! I hope you love making and sharing these recipes as much as I do. Let me know in the comments how it turns out for you!