Kappa Rotti / Vodu Dose
There are some meals where the only thing missing is the wood fire.
Homestyle Charmuri with My Hand-Pounded Masala
My homestyle charmuri combines crisp puffed rice, vegetables, coconut oil and the hand-pounded masala I use for Gudhudina Khaara Bajil.
Gudhudina Khaara Bajil
Make Gudhudina Khaara Bajil with thin poha, fresh coconut and hand-pounded roasted spices. A Mangalorean breakfast with an optional tempering.
Pineapple Sasime
Make Pineapple Sasime, a Mangalorean side dish with fresh pineapple, coconut and mustard seeds, finished with an optional coconut oil tempering.
Sarne Adde da Payasa
A traditional Mangalorean payasa made with delicate rice addes, fresh coconut milk and jaggery, prepared for Krishna Ashtami prasada.
Pathrode Gassi
Pathrode Gassi is a meal in itself, something I can happily eat for breakfast, lunch or dinner. The colocasia leaves, known as Alu Patha or …
Peere tha Seepe da Chutney
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 …
Pelakai da Gatti
Pelakai da Gattis evoke lazy summer evenings in the chavadi (courtyard) of my grandparent’s home, where a huge pot of cha is served with pelakai …
Nei tha Nuppu
This rice also found its way into almost every Pulimunchi Kitchen delivery pop-up. Customers often asked how I made it. Serve Amma’s recipe with Kori …
Kukku da Pajji Uppad
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 …