Ale
Ale is a refreshing, traditional yogurt-based drink, ideal for cooling off during the sweltering summer months. Similar to lassi, which is a sweetened yogurt drink, …
Ari tha Unde (Thandhalache Laadu)
If I had to call one sweet the queen of the Kuswar platter, it would be these roasted rice and coconut laadus. Ari tha Unde or Laadu in Tulu, and Thandhalache Laadu in Konkani, they hold a place in both sides of my family.
Bambe Ajadina | Banana Stem Sukka
Bambe Ajadina, a comforting banana stem sukka, with a coarse coconut masala and memories from our family kitchen.
Basale Kodhel
With the end of summer and the advent of the monsoons, we start spotting Basale or malabar spinach in the market. Mom’s dal-based coconut curry …
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.
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.
Chakuli: Pappa’s Spirals and Our Diwali Tradition
Chakulis and 1950s songs go hand in hand in our home. Whenever I make these spirals, I think of Pappa at the dining table, piping them so neatly and effortlessly. I still wish I could pipe them the way he does.
Chicken Ghee Roast Baos
This lockdown has finally given me the opportunity to revive my food photography and blogging love. I have created a recipe section for this website …
Christmas Fruit Cake with Rum-Soaked Fruits
My Christmas fruit cake with rum-soaked fruits, dark caramel, walnuts and warm spices, with advance preparations for fruit soaking and candied peels.
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.
Garige / Gariyo: Ripe Jackfruit Fritters
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.
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.
Gudhudina Khaara Bajil
Make Gudhudina Khaara Bajil with thin poha, fresh coconut and hand-pounded roasted spices. A Mangalorean breakfast with an optional tempering.
Gujje Ajadina | Raw Jackfruit Sukka
Mangalorean raw jackfruit sukka with a coarse coconut and roasted spice masala, mustard seeds, urad dal and curry leaves.
Guliyo (Sweet Rice Marbles for Christmas Kuswar)
There is no keeping a Guliyo thief a secret at home. That hard, crunchy bite can be heard across the room! These tiny sweet rice marbles are a must on the Kuswar platter, and of all the Christmas specials, they are the ones I love making most.
Homemade Candied Orange and Lemon Peels for Christmas Cake
Homemade candied orange and lemon peels for Christmas fruit cake, with a gentle syrup simmer, drying steps and ideas for the leftover citrus syrup.
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.
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.
Kappa Rotti / Vodu Dose
There are some meals where the only thing missing is the wood fire.
Karanji (Nevri / Gujiya)
Generously filled coconut karanjis for the Diwali faral platter, with Mom’s memories and Mith da Amma’s tip.
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.
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.
Khara Kaddi (Bejai-Style Spicy Sticks)
Khara Kaddi is what we call it in both our homes. These spicy, crunchy sticks have always been part of Mom’s Diwali cooking, and they find their place on the Christmas Kuswar platter too. It is lovely when something so familiar carries from one family celebration into another.
Kidiyo / Kulkuls (Eggless Christmas Kuswar)
Kidiyo, or kulkuls, have their place on the Mangalorean Christmas Kuswar platter. Those little ridged curls and their crunchy bite are such a familiar part of the season. The name Kidiyo means worms, which makes sense when you look at their shape, though these are much more tempting!
Kokkisan / Roce Cookies (Mangalorean Rose Cookies)
Kokkisan, or roce cookies, are my favourite part of the Christmas platter at my in-laws’ place. Those delicate shapes and that lovely crunch are what I look forward to, and becoming part of the Crasta family has made preparing them even more special to me.
Kori Gassi with Kori Rotti
There is something about Kori Gassi poured over crisp Kori Rotti that makes it hard to wait. A generous helping of curry, a little time …
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.
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 …
Mangalore Buns / Banana Puris
Mangalore buns always take me back to breakfast in Mangaluru. An early morning temple darshan, followed by a tiffin stop with family, hot buns and strong filter kaapi. I am a morning person, and breakfast dates with family and friends are one of my favourite things to fit into a visit home.
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.
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.
Meen Tawa Fry / Mangalorean Fish Tawa Fry
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.
Menthe Ganji
Menthe Ganji or Tarai da Ganji for Aati Amavasya today. This traditional rice and fenugreek seeds-based coconut milk porridge is eaten after drinking the super …
Mom’s Poha Chivda for Diwali
This curry-leaf-laden Poha Chivda was the first Diwali snack I learnt from Mom. It has been part of our Diwali faraal every year, and it is usually the fastest to finish at home too. One fistful somehow makes you want another.
Mom’s Yetti Pulao / Prawn Pulao
Some recipes become known in a family because everyone keeps asking for them. Mom’s Yetti Pulao is one of those.
Mom’s Besan Ladoo
Mom’s besan ladoos, with Diwali memories from Shades of Yellow in Seattle to Edmonton.
Neer Dose
What is it about Neer Dose that became so special in the hearts across India. One of the most popular dosas from Mangalore. The term …
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 …
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.
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.
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 …
Pineapple Sasime
Make Pineapple Sasime, a Mangalorean side dish with fresh pineapple, coconut and mustard seeds, finished with an optional coconut oil tempering.
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.
Puli Kodhel
This temple-style Mangalorean curry excludes onions and garlic, and is a festive favourite. Puli Kodhel can be prepared using a variety of vegetables, but the …
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.
Ragi Manni | A Sweet Memory of Grandma
Whole-ragi Manni with coconut, jaggery and cardamom, carrying memories of my paternal grandma and our Mahalaya Amavasya meal.
Sajjige Rotti
Sajjige Rottis sweetened with overripe bananas are a family favourite breakfast. I remember mom used to make this as a 3pm snack once we were …
Sannas: Soft Mangalorean Rice Cakes from the Crasta Home
Sannas are my love language. Soft, fluffy little pillows, ready to mop up every bit of a good pork gravy.
Sarne Adde da Payasa
A traditional Mangalorean payasa made with delicate rice addes, fresh coconut milk and jaggery, prepared for Krishna Ashtami prasada.
Soaking Fruits for Christmas Cake
Our Christmas cake preparation begins months before baking day with rum-soaked dried fruits, homemade candied peels and a favourite family ritual.
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.
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.
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.
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.
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.
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