Taste the Tradition
This recipe is a quick, 5-minute healthy side dish that uses fenugreek leaves (Mente Soppu), onions, and tomatoes. It is ideal for those who usually find fenugreek bitter, as this preparation method balances the flavors beautifully. Ingredients Fenugreek Leaves (Mente Soppu): 1 large bunch (washed, dried, and finely chopped) Onions: 2 large (thinly sliced) Tomatoes: … 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
In This article Explained how to make incredibly soft and healthy rice chapatis using a simple boiling method. Ingredients Water: 3 cups Rice Flour: 2 cups Salt: To taste Oil: 2 teaspoons (optional) Ghee or Oil: For roasting Step-by-Step Instructions 1. Boiling the Water Add 3 cups of water to a kadai (pan). Add salt … Read more
In This article Explained simple and tasty way to use leftover rice to create a spicy, aromatic garlic breakfast or snack in just 5 minutes. Ingredients Leftover Rice: 2-3 cups (broken up and separated) Garlic: 1 whole bulb (peeled) Red Chili Powder: As per taste Salt: To taste Cooking Oil: 2-3 tablespoons (divided) Tempering Elements: … Read more
This is a traditional Mangalorean Style Horsegram Rasam (Kudutha Saaru), known for its nutritional benefits and earthy flavor. Ingredients For Pressure Cooking: Horsegram (Kudu): 1 cup (soaked for 4-5 hours or overnight) Water: 3-4 cups Salt: To taste Turmeric Powder: 1/4 tsp For the Masala Paste: Coriander Seeds: 2 tbsp Cumin Seeds (Jeera): 1 tsp … Read more
In This article Explained the preparation of Thouthe Pulikoddel, a traditional Mangalorean style cucumber curry characterized by its tangy, spicy, and slightly sweet coconut-based gravy. Ingredients Main: Field Cucumber (Magge/Thouthe), chopped into chunks. For the Masala (Grinding): Freshly grated coconut Dried red chilies (roasted) Coriander seeds Cumin seeds (Jeera) Fenugreek seeds (Methi) Turmeric powder Tamarind … Read more
This traditional recipe from (Tulu Nadu) Mangalore features Pathrode (colocasia leaf rolls) cooked in a flavorful, spicy coconut-based gravy called Gassi. 1. Preparing the Masala (Gravy Base) The gravy is built on a rich, aromatic spice blend: Dry Spices: Roast coriander seeds, cumin, fenugreek seeds, and dry red chillies until fragrant. Aromatics: Add turmeric powder … Read more
In This article Explained comprehensive guide to preparing a “Restaurant Style” Matar Paneer. The recipe focuses on creating a rich, creamy gravy that mimics the texture and flavor profile found in professional kitchens. Recipe Overview The dish is a classic North Indian curry featuring green peas (matar) and Indian cottage cheese (paneer) in a spiced … 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