Bambe Ajadina | Banana Stem Sukka
Bambe Ajadina, a comforting banana stem sukka, with a coarse coconut masala and memories from our family kitchen.
Mom’s Besan Ladoo
Mom’s besan ladoos, with Diwali memories from Shades of Yellow in Seattle to Edmonton.
Karanji (Nevri / Gujiya)
Generously filled coconut karanjis for the Diwali faral platter, with Mom’s memories and Mith da Amma’s tip.
Padengi Thetla da Gassi
A Chauti family favourite with sprouted moong, colocasia leaf knots and hog plums in earthy coconut masala.
Pathrode | Pan-Fried Colocasia Leaf Rolls
Before the Konkani-style Pathrode went into the coconut curry, I saved a few rolls to slice and pan-fry for a snack with chai. The edges turn slightly crisp in the pan, while the layers of leaves and spiced paste stay tender inside.They may remind you of Alu Vadi, but the green moong and rice in these layers give this version its own flavour. Colocasia leaves, also called Alu Patha or Thevu da Eere, are spread with a thick paste, stacked, folded and steamed before being sliced and fried.The layering takes a little time, so take your time with the steps. Spread the paste thinly between the leaves and at each fold so the roll holds together.
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.
Ragi Dose with Mom’s Kothambari Chutney
Some Sundays, we take a little break from our regular idlis and make Ragi Dose instead. Spongy finger millet dosas, with Mom’s coconut and coriander chutney on the side. It is a breakfast I keep coming back to, made just the way she makes it back home.
Nesal Pundi with Kempu Chutney
Some breakfasts bring that familiar Mangalorean feeling with very little fuss at the table. A plate of hot, coconuty pundi, a chutney on the side and filter kaapi. That was my hearty Saturday breakfast in the photograph, and it is still such a lovely way to start the day.
Two Green Chutneys for Idli: Homestyle Kothambari and Bangalore Darshini Style
Some Sundays call for our usual homestyle chutney, the coconut and coriander one Mom makes. Other Sundays, I want a little reminder of Bangalore, with steaming idlis and enough chutney to dunk every bite into.