Recipes - Nivol


1 ½ tsp. carom seeds/ajwain
1 tsp. pepper corns
1-2 long red chillies
1 small onion
1 tsp. cumin
2 tsp. coriander
2 seeds tamarind
2 slices of dried skin of sour fruit/Vonti sol/jarge huli
½ cup grated coconut
3 flakes garlic
Salt as per taste

For Tempering:

2 tbsp. ghee
1 small onion (sliced)


Dry roast the spices individually until good aroma and set aside. Grind the roasted spices along with coconut, onion and tamarind. Soak vonti sol in little water.

Pour the ground masala into a vessel and bring to a boil. Add vonti sol along with soaked water. Adjust the consistency to medium thick adding water if required. Add salt and mix well.

Heat a tempering pan with ghee and brown the sliced onion. Pour this over the gravy and keep covered.

Editor’s Note: If vonti sol is not available, increase tamarind.



Comment on this article

  • jeevan, Mangalore

    Sat, Sep 26 2020

    Vonti Sol is Vate huli(Kannada)/ Yesal puli (tulu) not Jarige puli or kette puli

  • Jennifer, Mangalore

    Sun, Apr 21 2019

    Please note, Vonti-Solan is 'Kette Puli'.

    Jaarge Puli is 'Daarambe-Solan' its called Kodampuli by Coorgi/Keralites.

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