Taste the Tradition
This recipe is a quick and healthy breakfast (or lunch/dinner) option that uses basic ingredients like wheat flour and onions. It is flavorful enough to be eaten on its own without needing any chutney or side dish. Ingredients For the Dough: Wheat Flour (Atta): 1 glass (sifted) Salt: To taste Ajwain (Carom seeds): A pinch … Read more
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 Mangalore-style sambar combines the earthy sweetness of beetroot with the protein-rich bite of black chickpeas. It is a traditional South Canara preparation featuring a freshly ground coconut-spice masala. Ingredients For the Masala (To be Ground) Grated Coconut: Freshly grated for the base. Dry Red Chillies: Adjusted for spice preference. Coriander Seeds (Kottumbari): The aromatic … Read more
In This article provides a step-by-step guide to preparing a traditional Udupi-style curry using Horsegram (Kudu) and Mangalore Cucumber (Taute). This dish is a staple in Mangalorean and Udupi cuisine, known for its earthy flavors and nutritional value. Ingredients Main Elements: Horsegram (Kudu) – Soaked and cooked Mangalore Cucumber (Taute) – Deseeded and chopped into … Read more
Thakkali Thokku is a versatile South Indian tomato relish that pairs perfectly with chapathi, idli, dosa, or even mixed with steamed rice. This recipe focuses on a slow-cooked method to ensure a long shelf life and deep flavor. Ingredients Tomatoes: 1 kg (ripe and red, finely chopped or pureed) Gingelly Oil (Sesame Oil): 1/2 cup … 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
Kadle Aajadina is a traditional Mangalorean dish featuring black chickpeas (Chana) coated in a rich, spicy, and aromatic coconut masala. It is a staple in Tuluva cuisine, often served as a side dish or with Neer Dosa/Pundi. Ingredients For Pressure Cooking: Black Chickpeas (Kadle): 2 cups (soaked overnight for 8 hours) Water: Enough to submerge … 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 traditional Mangalore-style Sweet Potato Upkari, a simple and flavorful dry dish commonly prepared in coastal Karnataka. Ingredients Sweet Potatoes: 2-3 medium, cubed Oil: 1-2 tbsp (Coconut oil is preferred for authentic flavor) Mustard Seeds: 1 tsp Urad Dal: 1 tsp Dried Red Chillies: 2-3, broken Curry Leaves: A sprig Green Chillies: … Read more