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.
Gujje Ajadina | Raw Jackfruit Sukka
Mangalorean raw jackfruit sukka with a coarse coconut and roasted spice masala, mustard seeds, urad dal and curry leaves.
Thetla Pulimunchi | Colocasia Leaf Knots
Thetla Pulimunchi made with colocasia leaf knots and a browned-garlic tempering. A simple Mangalorean home preparation to enjoy with rice.
Manoli Korant Upkari | Ivy Gourd with Tender Cashews
A family festival and wedding favourite with ivy gourd, tender cashews, coconut-oil tempering and fresh coconut.
Kadle Manoli Ajadina | Chana and Tendli Sukka
A festive favourite of black chickpeas and ivy gourd with coarse coconut masala and tangy hog plums, served with rice and saar.
Bambe Ajadina | Banana Stem Sukka
Bambe Ajadina, a comforting banana stem sukka, with a coarse coconut masala and memories from our family kitchen.
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.
Kempu Chutney / Byadagi Chilli Coconut Chutney
A plate of hot idlis and a generous spoonful of chutney is such a familiar breakfast comfort. Some mornings call for green Kothambari Chutney. Here, it is Kempu Chutney, with coconut, Byadagi chillies, garlic and a little tamarind, finished with a sizzling coconut oil tempering.
Kuddu Tha Chutney (Horse Gram and Coconut Chutney)
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.
Thimare Chutney
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.