Comments on: Who slaughtered the unsung zero of Karnataka?

By: Karan

Karan — Mon, 14 Apr 2008 00:18:43 +0000

ee thara discussion maado badlu,
aaskakti ero namma “hudugeerige” mattu “hudugarige” kalisidre hege??
.
becoz they r belongs to YOUNG GENERATION.they are the hope of “future”.

we must check the “old generation” who know how make
* kodu-bale,
* avarekaayi huli
* Chiroti
* chakkuli(garam aagirodu) etc..

don’t make it to Marketting..
naavu avugalanna naave kalitre uddhaara aagtivi..:) :) :-)

By: Bangalore Boy

Bangalore Boy — Fri, 04 Apr 2008 16:16:19 +0000

After seeing the picture…I got tempted :)
nice article….now im gonna go home n try n make kodu bale…
of course…me n my wifey r gng to make it at home for 1st time in our lives :)

By: Janasamanya

Janasamanya — Tue, 01 Apr 2008 06:31:09 +0000

O nanna Kannada bandhavare, neevella baree tinnodralle iri, nimmanna, Karunanidhi, Stalinnu, Patilu, Bihariglu, namma leadersu thintha irodannoo swalpa gamanseeppaa, adanna bittu…. kodubale, nippattina mahatvada baggee charche madtha kootkobedi.. kurigalagbedri….. sankta aguthe

By: venkatesh

venkatesh — Mon, 31 Mar 2008 10:23:25 +0000

how about a recipe for those who haven’t eaten it in recent months, and aren’t near a generous ajji or aththe?!

By: Rags

Rags — Mon, 31 Mar 2008 06:06:02 +0000

Arvind, Your mention of Kodu Bale has made my taste buds start working overtime and is virtually tasting it. But I completely agree with you. You can also add to the list Nippatu and ofcourse the great Avare kalu Nippatu.

By: Mayura

Mayura — Sun, 30 Mar 2008 17:27:24 +0000

Kannada Kandha,

>>@mayura: Are you serious? Venkateshwara Sweets using lard? Ee sarthi bengalurige bandhaga 1 kg mysore pak pack madisoNa antha plan maDidhnalree!

This was the position when I visited Bangalore last time. Check if they have reopened again and make sure they do not use lard instead of asli ghee….good luck

By: kssomeswara

kssomeswara — Sun, 30 Mar 2008 08:09:26 +0000

Koodubale made at home may be vanishing, but not the Kodubale itself. It is being sold by evey condiment store in Mysore or Bangalore under the ad word ‘home made’ or Manele Maadiddu. Some of them are tasty, some of them are nasty and lastly are wasty

By: koppal hainda

koppal hainda — Sat, 29 Mar 2008 12:53:56 +0000

if you want to know how local tindis are doing, i would recommend you to visit sree krishna sweets opposite cauvery school (adjacent to BGS hospital). my position is that kodubale and chakli tengoLu kajjaya making has been only outsourced ..why take pains to prepare the same at home when you can get lip smacking ones at the counter?

By: captainjohann

captainjohann — Sat, 29 Mar 2008 04:47:25 +0000

They are AVAILABLE AND ALSO NOT AVAILABLE. It is the question of quality. I find the same with Sambar of good quality is not available in bangalore. I frequent forum transit mall and nothing is palatable there.

By: Yella Ok

Yella Ok — Sat, 29 Mar 2008 03:30:40 +0000

It is the sad state of preservation and marketing of karnataka food and snacks. That idiotic place called some chennai place anand bhavan has the gall to call mysore paak as mysurpa and appropriate. and we kannadigas go throng it!! depressing.

Need of the hour is marketing “cuisines of karnataka” as someone put it. some of the blog owners need to get enterprising and publish a book on those fast-vanishing, available only with moms and ajjis and housewives recipes of karnatka cuisines - menthya avarekaayi bhaath, maatavaadi palya, avarekaayi huli and hithakida avare huli/kootu along with its variants. Why cant we get these in restaurants, I wonder?

By: Amrit Yegnanarayan

Amrit Yegnanarayan — Sat, 29 Mar 2008 02:31:01 +0000

Why only kodubale? All snacks like these are hardly made at home. No doubt home made stuff is preferable. We no longer make it at home, but I do remember the labor that amma had to put in to make these. I wonder how many of us on this blog would labor like that to make them.

On a slightly different note, I do need to narrate an incident about chakli. I had taken a few packets of Vijaya Chakli from US to B’luru. At a gathering of our family folks downing some UB, these chaklis were brought on to the table. They all disappeared quite quickly. When I said that it was from US, everyone balked. I was smiling and watching the fun at conversations that followed:)

BTW, how Vijaya Chakli came to be is a story in itself.

Wherever you all are – Happy Snacking

By: Faldo

Faldo — Fri, 28 Mar 2008 22:00:06 +0000

QM, I would like to add dumrot to the wish list.

I think (and hope) that the other items including kodbale, chakli and nippattu are still available.

By: Kannada Kandha

Kannada Kandha — Fri, 28 Mar 2008 18:26:10 +0000

@mayura: Are you serious? Venkateshwara Sweets using lard? Ee sarthi bengalurige bandhaga 1 kg mysore pak pack madisoNa antha plan maDidhnalree!

@Quizman: Baadaami haalu tasted good, the last time I had a cup in Arya Bhavan in Gandhi Bazaar. Aruna Coffee still smells good, but you have to be a few steps away…

By: Quizman

Quizman — Fri, 28 Mar 2008 17:40:41 +0000

I’m still able to get home made kodubale, puri unde, chakli, akki hapla, kobri mithai, “mixture” etc from my mother. Either she makes it or has a local cook help her make it under her direction. I don’t think it is a dying art form.

What seems to be dying are:
1. Chiroti - Chirotis made in madduve choultry’s simply don’t taste like they used to taste even in the 1970s.

2. Baadaami haalu - more tastu of haalu than baadaamiu. (to do a T.P. Kailasam impersonation)

3. Goddu Kootu - gone are the fragrant smells of fresh pepper and fresh gori kaayi.

4. Hale Mysore kaafi 50% Peabury-50% Plantation mixed- why have coffee beans become so stale and lacking in taste? Even during the 1980s you could “smell” a coffee shop (like Aruna Coffee in Gandhi Bazaar) for miles. Nowadays, you can pass by a coffee shop and not notice it.

Enough..I’m getting depressed.

By: Sir Vibhudi Aatmapudi

Sir Vibhudi Aatmapudi — Fri, 28 Mar 2008 17:14:00 +0000

By the gods! All these posts about Code Bales are turning me into a ‘Vrikodara!’

Nicely writ, Kaangeya. Thanks for sharing.