In This article Explained the preparation of a traditional Tuluva dish, Butai Pulimunchi.
It is a spicy and tangy fish curry popular in the Mangalore/Udupi region, characterized by its thick gravy and the use of sardines (Butai).
Ingredients
Main
Sardines (Bhootai): Freshly cleaned.
Tamarind: A large lemon-sized ball soaked in water.
For the Masala Paste
Dry Red Chillies: A mix of spicy and Bydagi chillies (for color).
Coriander Seeds: 2–3 tbsp.
Cumin Seeds (Jeera): 1 tsp.
Peppercorns: 1 tsp.
Fenugreek Seeds (Methi): A small pinch (do not over-add as it can become bitter).
Turmeric Powder: 1/2 tsp.
Garlic: 8–10 cloves.
Onion: 1 medium (chopped).
Ginger: 1-inch piece.
For Tempering/Cooking
Coconut Oil: 2 tbsp.
Curry Leaves: 1-2 sprigs.
Green Chillies: 2-3 (slit).
Onion: 1 small (finely chopped).
Preparation Steps
Roasting Spices: Lightly roast the dry red chillies, coriander seeds, cumin, peppercorns, and fenugreek seeds in a little oil until fragrant.
Grinding the Masala: Grind the roasted spices along with garlic, ginger, turmeric, the soaked tamarind (with its water), and one chopped onion into a very smooth, thick paste.
Tempering: In a clay pot (traditional) or a deep pan, heat coconut oil. Add curry leaves, slit green chillies, and finely chopped onion. Sauté until the onions turn translucent.
Cooking the Gravy: Pour the ground masala paste into the pan. Add salt to taste and a little water to adjust the consistency (Pulimunchi is traditionally a thick gravy, so don’t add too much). Bring the masala to a boil.
Adding the Fish: Once the gravy is boiling and the raw smell of the masala is gone, gently add the cleaned sardines.
Simmering: Cover and cook on medium-low heat for about 5–8 minutes until the fish is cooked through. Avoid over-stirring to prevent the fish from breaking.
Finishing: Drizzle a teaspoon of fresh coconut oil on top for aroma and switch off the heat.
Serving Suggestion
Best served hot with boiled rice or Neer Dosa. The flavor often improves if left to sit for a few hours.
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