Chauthi, Ashtami, Bisu and Dasara Mangalorean leaf lunch elements.
This curry-leaf-laden Poha Chivda was the first Diwali snack I learnt from Mom. It has been part of our Diwali faraal every year, and it is usually the fastest to finish at home too. One fistful somehow makes you want another.
Khara Kaddi is what we call it in both our homes. These spicy, crunchy sticks have always been part of Mom’s Diwali cooking, and they find their place on the Christmas Kuswar platter too. It is lovely when something so familiar carries from one family celebration into another.
If I had to call one sweet the queen of the Kuswar platter, it would be these roasted rice and coconut laadus. Ari tha Unde or Laadu in Tulu, and Thandhalache Laadu in Konkani, they hold a place in both sides of my family.
Kidiyo, or kulkuls, have their place on the Mangalorean Christmas Kuswar platter. Those little ridged curls and their crunchy bite are such a familiar part of the season. The name Kidiyo means worms, which makes sense when you look at their shape, though these are much more tempting!
Kokkisan, or roce cookies, are my favourite part of the Christmas platter at my in-laws’ place. Those delicate shapes and that lovely crunch are what I look forward to, and becoming part of the Crasta family has made preparing them even more special to me.
There is no keeping a Guliyo thief a secret at home. That hard, crunchy bite can be heard across the room! These tiny sweet rice marbles are a must on the Kuswar platter, and of all the Christmas specials, they are the ones I love making most.
Chakulis and 1950s songs go hand in hand in our home. Whenever I make these spirals, I think of Pappa at the dining table, piping them so neatly and effortlessly. I still wish I could pipe them the way he does.
A traditional Mangalorean payasa made with delicate rice addes, fresh coconut milk and jaggery, prepared for Krishna Ashtami prasada.
Peere da choli/sippe da chutney or Ridge Gourd Peels chutney. The same recipe can be followed for pumpkin, carrots, radish, beetroot or mix of all …
Kukku da Pajji Uppad / Raw Mango Pickle Mangalorean Style. This no-oil or sugar pickle is generally had with Ganji/Kanji (boiled red rice with it’s water) during …
