Taste the Tradition
In This article provides a detailed information on preparing a combo of three popular South Indian and fusion egg dishes: Egg Chilly, Egg Urval, and Egg Ghotala. 1. Egg Chilly (Indo-Chinese) A spicy, Indo-Chinese style dish where boiled eggs are fried and tossed in sauces. Ingredients: For the Batter: Corn flour, Maida (all-purpose flour), Soy … Read more
In This article Explained the preparation of Marwai Dry (also known as Clams Dry or Koyyol Dry), a traditional Tuluva dish from coastal Karnataka Mangalore Style. Ingredients Main Ingredient Clams (Marwai): Cleaned and prepared. For the Masala (To be Ground) Grated Coconut: The base of the sukka. Red Chilies: For heat and color. Coriander Seeds: … Read more
Marwai Gassi is a traditional coastal Karnataka delicacy, specifically from the Tuluva community. It features fresh clams (Marwai) cooked in a rich, spicy coconut-based gravy (Gassi). Ingredients Main Ingredient Clams (Marwai/Koyyol): 1 kg (cleaned and shells opened) For the Masala (Roasting) Coriander Seeds: 2-3 tbsp Cumin Seeds (Jeera): 1 tsp Fenugreek Seeds (Methi): 1/4 tsp … Read more
In This article Explained step-by-step guide to making authentic Mangalore-style Ladyfish Tawa Fry. Ingredients Main Ladyfish (Kane/Kandige): 1 kg (cleaned and slightly slit for masala absorption) Oil: Coconut oil (preferred for authentic Tuluva taste) Masala Base (For Roasting) Coriander Seeds: 1 tbsp Cumin Seeds (Jeera): 1 tbsp Mustard Seeds: 1/2 tsp Fenugreek Seeds (Methi): 1/2 … Read more
This recipe features a spicy, aromatic Tulu-style Pepper Chicken that is perfect as a side dish or an appetizer. Ingredients For the Chicken Marinade: Chicken: 500g (curry cut) Turmeric Powder: 1/2 tsp Salt: To taste Lemon Juice: 1 tbsp For the Roasted Spice Powder: Black Peppercorns: 2 tbsp (adjust for spice level) Cumin Seeds (Jeera): … Read more
In This article Explained quick and easy way to make authentic-tasting Chicken Dum Biryani using a pressure cooker. Ingredients For the Chicken Marination: Chicken: 500g (medium cuts) Curd: ½ cup Ginger-Garlic Paste: 1 tbsp Turmeric Powder: ½ tsp Red Chili Powder: 1-2 tsp (adjust to taste) Biryani Masala: 1 tbsp Salt: To taste Lemon Juice: … Read more
In This article Explained the popular spicy and ghee-roasted chicken dish from the Tulu-speaking regions of coastal Karnataka. Unlike a standard curry, Urval is a semi-dry dish characterized by its rich red color and aromatic spices. Ingredients For the Masala Paste: Dry Red Chillies: A mix of Guntur (for heat) and Byadagi (for color). Coriander … Read more
Pulimunchi is a classic Mangalorean dish where “Puli” stands for tamarind (tangy) and “Munchi” stands for chili (spicy). Ingredients List The Main Protein Chicken: 750g to 1kg (cut into medium pieces, preferably with skin removed). For the Masala (Dry Roast & Grind) Dry Red Chilies: A mix of Guntur (for heat) and Byadgi (for color) … Read more
In This article explained the traditional way to prepare Kori Gassi, a flavorful and spicy chicken curry from the Tulu-speaking region of coastal Karnataka. Ingredients Main Components Chicken: 1 kg (Broiler chicken, cleaned and cut into medium pieces) Coconut: Grated coconut (approximately 200g) used to extract coconut milk Onions: Finely chopped for sautéing and masala … Read more
In This article explained the traditional Mangalore-style preparation of Bangude Gassi, a flavorful and spicy Mackerel coconut curry common in coastal Karnataka. 🥘 Ingredients Fish: 4 Large Mackerels (Bangude). Coconut: 1/2 cup freshly grated coconut. Spices for Roasting: Coriander seeds (3 tsp) Cumin seeds (1 tsp) Mustard seeds (2 tsp) Fenugreek seeds (Methi) (Less than … Read more