From daily kajipu-nuppu and ganji-uppad to elaborate parba da vanas specials and kori rotti recipes, find the Mangalorean recipe that works best for you. Visit the recipe index page to search for recipes.
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.
Some of the simplest dishes in our cuisine get lost among the popular favourites. Kuddu tha chutney is one of those little gems. Made with horse gram, coconut and garlic, it is a simple lunchtime accompaniment that deserves a place on the plate.
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 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 and Sannas for a Mangalorean Easter. Sweet, spicy and the sort of combination that makes a special-occasion meal feel complete.
Sannas are my love language. Soft, fluffy little pillows, ready to mop up every bit of a good pork gravy.
Some recipes become known in a family because everyone keeps asking for them. Mom’s Yetti Pulao is one of those.
Meen Tawa Fry for the Mangalorean soul. A fish slice coated in red masala, coconut oil and curry leaves, with soft, lacy Neer Doses alongside. That is a plate I will happily call love.
We Mangaloreans do love our leaves, and Thimare Chutney is one of those simple recipes that says it so well. Fresh leaves, coconut and a few familiar ingredients, ground into a thick chutney to sit beside a bowl of ganji.
Garige is a favourite in both Nishal’s family and mine. And when there is ripe jackfruit waiting to be used, it is hard to resist making a batch.
