Taste the Tradition
In This article explained the preparation of a spicy, coconut-based Prawns Sukka paired with light, lacy Neer Dosa. 1. Prawns Sukka (Etti Sukka) Preparation Ingredients Prawns (Etti): Cleaned and deveined. Masala Base: Dried red chilies (Guntur and Byadgi for color and heat), coriander seeds, cumin seeds, peppercorns, fenugreek seeds (methi), and turmeric. Aromatics: Sliced onions, … Read more
This recipe is a spicier, more refined version of the classic Mangalorean Mutton Sukka, utilizing Bannur sheep mutton for a rich, authentic flavor. Ingredients For the Spice Powder (Masala) Cinnamon: 1 inch stick Green Cardamom: 8 pods Cloves: 10 pieces Black Peppercorns: 1 tsp Fenugreek Seeds: 1/4 tsp Coriander Seeds: 6 tbsp Cumin Seeds: 2 … Read more
In This article Explained traditional preparation of Bulonjeer Gassi, a flavorful Silver Fish curry from the Tulu-speaking region. The dish is known for its spicy and tangy coconut-based gravy. Ingredients Main: Silver Fish (Bulonjeer/Bonjil), cleaned and prepared. Masala Base: Dried Red Chillies (approximately 8-10) Coriander Seeds (2 tsp) Cumin Seeds (Jeera) Turmeric Powder Garlic cloves … Read more
In This article explained the preparation of a traditional Mangalore-style Squids Sukka (also known as Bondaas Sukka or Bandase Aajadina), a popular coastal Karnataka seafood dish. Ingredients Main Ingredient Squids (Bondaas): Cleaned and cut into rings. For the Masala Paste Dry Red Chillies: (Byadagi and Guntur variety for color and heat). Coriander Seeds (Dhania) Cumin … Read more
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 … Read more
In This article explained a simple and extremely easy method to prepare Chilly Chicken Gravy (mangaloren style). The recipe focuses on a quick process that results in a restaurant-style gravy suitable for pairing with fried rice or ghee rice. Ingredients Chicken: Cleaned and cut into bite-sized pieces. Marinade: Soy sauce, salt, pepper, and cornflour (for … Read more
A traditional coastal recipe where “Puli” means tamarind/tangy and “Munchi” means chili. This dish is famous for its thick, red, spicy gravy. Ingredients Main Mackerel (Bangude): 3/4 kg (medium-sized preferred) Coconut Oil: 50-55 ml For the Masala (To be roasted) Dry Red Chilies: 15-20 (specifically Gatti/Byadgi for deep color) Coriander Seeds: 2.25 tsp Cumin Seeds: … Read more
This article provides a step-by-step guide to making the famous Andhra Chili Chicken, specifically the “Naati” style popular in iconic Bengaluru eateries like Hotel Nagarjuna. Unlike the dark red Chinese-style chili chicken, this version is known for its vibrant green color, spicy kick from green chilies, and savory, slightly thickened gravy. Andhra Naati Style Chili … Read more
This is a vibrant and spicy twist on the classic scrambled egg dish, featuring a fresh green masala paste. Tulunadu Style Green Masala Egg Bhurji Recipe (Hara Anda Bhurji) Ingredients For the Green Masala Paste: Coriander Leaves: 1 large bunch, fresh. Green Chillies: 4-5 (adjust to your spice preference). Ginger: 1-inch piece. Garlic: 5-6 cloves. … Read more