Gongura Palya | North Karnataka-Style Pundi Soppina Palya
Tangy gongura leaves with coarsely ground whole jowar, chana dal, peanuts and a green herb paste, served with hot Jolada Rotti.
Dant da Kajipu | Colocasia and Amaranth Stalk Curry
Dant da Kajipu made with colocasia and amaranth stalks, fresh coconut masala and a golden garlic tempering. A Mangalorean home recipe served with rice.
Padengi Thetla da Gassi
A Chauti family favourite with sprouted moong, colocasia leaf knots and hog plums in earthy coconut masala.
Temple-style Saar / Kolumbu Saar
There is a parimaala to this Saar that takes me straight back to prasada vanas in Mangalore devastanas. The spices roasting, the coconut turning golden, and that final tempering of mustard, hing and curry leaves. A familiar festive smell, even when I am far from home.One Dasara fell on a working day here, so our proper celebration had to wait until the weekend. I still made this Saar as part of a simple bhog for Devi. Sometimes that little pot is enough to bring the feeling of the festival into the kitchen.There are two ways we make Saar at home. For festivals, it is this freshly ground masala. For other days, there is Mom’s homemade Saar powder, kept ready in a jar. I make and refill mine every three months or so. After a month of eating out, a plate of Kolumbu Saar, Nuppu, Gujje Ajadina bokka Sandige was just the taste of home I wanted.Here are both ways from my Saar highlight: the freshly ground version for when there is time to roast and grind, and the powder to keep ready for another day’s meal. Either way, hot rice is waiting.
Buthai Pulimunchi / Mangalorean Sardine Curry
Buthai Pulimunchi is one of those curries that becomes even more delicious with a little time. We always make a little extra, so there is some to enjoy with the simplest meals afterwards. Hot red rice, dal, a little salad and a spoonful of that thick, tangy masala. That is a weekday lunch I love.
Marwai Pundi (Kube Mutli)
Marwai Pundi is one of those combinations where the two parts belong together. Soft steamed rice dumplings, a coconut curry with roasted spices, and marwai bringing their own flavour to the pot. The little dent in each pundi gives the curry somewhere to settle, and that is such a lovely part of eating it.
Boldhu Kajipu/ Saasime
At home, we typically called this Boldhu Kajipu because of its white colour. The version made with red chillies was what we called Saasime. These are the names I grew up with, familiar names for a curry that has always had a place at our table.
Yetti Bendekayi Gassi (Mangalorean Prawn and Okra Curry)
Yetti bendekayi gassi brings fresh prawns and okra together in a coconut curry, with kai kukku, or raw mango, adding another layer of flavour. I use the same base as the mild fish curries I usually make, and this combination is one I love with steaming hot rice and some happala on the side.
Kembude Da Gassi (Mangalorean Pumpkin Curry)
Kembude da gassi is a recipe passed down from my paternal grandma, Veeramma. Every time Mom makes it, it brings the biggest smile to Dad’s face. She recreates it so much like Grandma did, and Dad says the green chillies are the “top secret” ingredient.
Pork Indad: Mai’s Mangalorean Catholic Recipe
Pork Indad and Sannas for a Mangalorean Easter. Sweet, spicy and the sort of combination that makes a special-occasion meal feel complete.