Tulu Nadu’s Famous Sajjige Bajil, A Typical Traditional Breakfast For Healthy Mornings

Tulunadu is a delightful region in the southwestern part of India that typically comes under the umbrella of Karnataka and Kerala. From vibrant traditions to coastal landscapes and cuisines, this unique region is a treasure trove of culture and rich history. With delightful mouth-watering cuisine, the destination boasts perfect breakfast dishes to elevate the mornings.

One such dish hailing straight from Tulu Nadu is sajjige bajil. The delicacy is prepared with a combination of spices and in many temples, you can find that the delightful recipe of bajil is served with delectable ingredients. The spices used here are traditionally hand-pounded but for a quick meal, you can also use a blender to pulse the spices.

Sajjige bajil is a refreshing breakfast prepared in the wee hours of the festive occasion that can be enjoyed with a steaming cup of filtered coffee. Bajil presents a rich combination of the sweetness of jaggery and aromatic spices that are pounded with hand.

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You can also find this breakfast combination in many parts of Mangalore and people usually start their day with this sweet and peppery breakfast combo that also works as a wonderful energiser. The breakfast delicacy promises to keep you full for a longer period of time or until your next meal.

Sajjige Bajil

Prepared with a blend of simple ingredients, follow these simple steps and enjoy your breakfast dish.

Ingredients

For the bajil

• 2.5 cups flattened rice flakes
• 1.5 cups fresh coconut
• 3 tbsp jaggery
• ¾ tsp table salt

Spices for the mixture

• 4 byadagi chillies
• 3 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 tsp coconut oil
• Seasoning
• ¾ mustard seeds
• ½ tsp turmeric powder
• 1 pinch asafoetida
• 1 sprig of curry leaves

For the sajjige

• 1.5 cups semolina
• 1 cup fresh coconut
• 2 byadagi chillies
• 4 green chillies
• ¼ cup coriander leaves
• ¾ tsp table salt
• 1 tsp lime juice

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Seasoning

• 4-5 tbsp coconut oil
• 1 tsp urad dal
• 1 tsp chana dal
• 1 tsp mustard seeds
• 10 chopped cashew nuts
• 1 sprig of curry leaves

Method

• For the bajil, start by roasting the spices all together with 1 tsp of coconut oil. Once the spices are cool, put them in a mortal pestle and pound them nicely. The process might take 20 minutes. Alternatively, you can also blend in a mixie.
• In a wok, prepare the seasoning by adding coconut oil, mustard seeds, curry leaves, asafoetida and dry red chillies. Fry them lightly until the mustard seeds stop popping around. Turn off the heat and stir jaggery, turmeric powder, grated coconut, salt and pounded spice mix.
• Now, add rice flakes and toss well with the spices. Blend well with the flakes and set it aside. Now, for the sajjige, prepare the seasoning by adding mustard seeds and coconut oil in a pan. Once the mustard seeds stop popping, add the urad dal, curry leaves, turmeric and byadgi. Fry these for a while until the dal turns golden yellow. Now, stir cashews and semolina into the mixture and fry the cashews until golden and crisp.
• Now, add coriander, coconut and tomato to the mixture. Top it with salt and water and mix well. After a minute or two, once the sajjige is cooked, add coconut and lime juice to the sajjige and mix nicely. You can add coriander for garnishing. Serve hot with bajil and coriander chutney and enjoy!