Tulunad's famous dishes
Pelakai Gatti : Jack fruit(Pelakai) is a fruit of coastal area. jackfruit which can be used to make many dishes. During jack fruit season, every house which has a jackfruit tree smells the distinct fragrance of jackfruit . It is impossible to hide the smell of jack fruit when it’s ripe Pelakai Gatti also known as jackfruit cake is made in every house during the jack fruit season.
Ingredients:
-Jack fruit flesh
-black pepper as required
-salt as required
-teak wood leaves
-coconut pieces
Directions:
Wash and clean the white rice 2-3 times and soak atleast for 2 hours.
Drain the soaked rice. Add the drained rice and jack fruit Pacchir( flesh of jack fruit ) into a mixer along with few black pepper corns and salt. Grind it coarsely and not very finely
Once done few pieces of coconut is added which enhances the taste. The thick paste is then placed between teak (tekki) wood leaves, and
take the idly steamer and fill it with enough water for steaming purpose. Bring the water to a boil for 15 minutes later put the palakai gatti inside idly steamer.
Teak wood leaves will give a nice flavour and increases the fragrance of the gatti. After 20-25 minutes the gatti can be taken out. The colour of the teak wood leafs should be turned dark brown indicates that the dish is done.
This dish can be served with chicken curry.
Pundi :
Pundi or Pundi Gatti, usually a round shaped soft rice dumpling belonging to Mangalorean cuisine, native to Tulu Nadu region of India, prepared by soaking, grinding, tempering, cooking and finally steaming the rice. Pundi Gatti is popularly known as Pundi in Udupi and Mangalore towns of Karnataka state. Like most of the Mangalorean breakfast recipes it is usually served with coconut chutney.
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Ingredients:
- 1/2 cup Idly Rice
- 1/2 cup Normal Rice (sona masoori or basmati rice)
- 1 cup grated Coconut
- Salt as required
- 1/2 tsp Mustard seeds
- 1/2 tsp Urad dal (skinless and split black gram dal)
- 2 tsp Coconut oil or refined olive oil or sunflower oil or canola oil
- 10-12 Curry leaves
- Cooking oil for greasing steamer plates (as required)
Directions:
Soak white rice for 2 hours. Then wash and grind it with grated coconut adding little water to thick coarse paste. Heat kadai put oil add mustard and rice paste and salt keep stirring till it becomes thick. Let it cool for some time. Then make small dumpling from it and steam it for 15 to 20 min. Pundi is ready.
one more style of pundi
Wash and clean the idly rice and the normal rice 2-3 times and soak them together atleast for 2 hours.
Drain the soaked rice. Add the drained rice into a mixer.
Add grated coconut and 1 cup water. Grind it coarsely and not very finely.
Add the ground rice mixture into a large skillet or wok and add salt into it. Keep it aside.
Take another pan for tempering and heat it. Add 2 tsp oil and when the oil is heated, add mustard seeds. When the seeds stop to splutter, add urad dal and curry leaves and saute till dal turns light golden colour. Add the tempering into the rice mixture and now heat the wok on low medium flame. Keep stirring in between and cook till the mixture attains a dough like consistency.
Remove the wok from heat. Cover it with a lid and let it rest for 3-4 minutes but not longer. The rice balls should be made when they are still warm. Take some water in a bowl. Wet your hands and start preparing medium size balls from the dough. You can give it any shape round, circular or oval.
Take the idly steamer and fill it with enough water for steaming purpose. Bring the water to a boil. This will take 10-15 minutes. In the meantime, grease the steamer plates and place the the rice balls into the molds. When the water starts boiling, put the idly stand along with the steamer plates into the steamer. Cover it with the lid and steam it on medium flame for 15-20 minutes.
Insert a toothpick to check if it is cooked. If the toothpick comes out clean, then it is done else steam cook it for another 5 minutes. When the rice balls are cooked, take it out on a plate. Serve it hot with sambhar/curry and chutney.
Marvai Pundi :
Marvai means clams, Pundi means rice dumplings. Marvai pundi is one the favourite dish of Mangloreans
Unlike nowadays dishes, it takes a lot of time cleaning and preparing, but gives immense taste and satisfaction which we don’t get in the instant food. Its really tasty and healthy. It’s a like a complete meal. Its worth trying.
Ingredients :
Marwai/Clams 100 washed and cleaned
Coriander seeds 3 tsp
Jeera 1 tsp
curry leaves few
salt to taste
Garlic 5 to 6 cloves
Onion 2 chopped
Grated coconut 1
Methi seeds ¼ tsp
Pepper corns 5
Red chillies 10
coconut oil 1tbsp
Directions:
Take a pan little oil and fry red chillies, coriander seeds, methi seeds, jeera and pepper corns till aroma comes. Then grind grated coconut with garlic, half chopped onions and roasted spices into fine paste. Boil this paste for 5 minutes then add washed and cleaned clams and again boil it for another 10 to 15 min. keep it a side
Make a pundi( rice dumpling) refer above dish to make a pundi
Now boil the marwai curry when start boiling add pundi(rice dumpling) into it and boil it for 5 to 10 min. Then heat a pan add little oil put chopped onions fry till dark brown add curry leaves fry for a min pour this on boiling curry. Allow to soak pundis in gravy for atleast 30 min. Marvai pundi is ready.
Goli Baje :
Goli baje is soft from inside and crisp from outside. This Goli Baje recipe is eaten during tea-time, served with chutney.
Ingredients:
- ½ Cup, Yogurt
- 1 ½ tbsp, Rice flour
-¼ Cup, Chickpea flour (besan)
- 1 tsp, grated Ginger
- 1 Cup, All purpose flour (maida)
- 3 chopped Green chillies
- Salt to taste
- ½ tsp, Baking powder
- 10-12 roughly chopped Curry leaves
- 12 to 15 pieces, Coconut cut into small pieces
- Asafoetida, a pinch
- Oil, to deep fry
Directions:
Take a mixing bowl, add all purpose flour, chickpea flour, rice flour, yogurt, salt and sufficient water and make a thick batter.
Cover it and keep it aside for fermentation for 2 to 4 hours.
Now add grated ginger, chopped green chillies, curry leaves, baking powder, coconut, asafoetida and mix well.
Heat oil in a kadhai. Now wet your hands and take a small portion of batter and drop it into the oil.
You can fry 4-5 goli baje at a time. Fry on medium flame until they turns golden brown in colour.
Drain on an absorbent paper and serve hot with chutney or ketchup.
Sajjige rotti :
Sajjige Rotti is a mangalorean recipe.
Sajjige Rotti is very simple and easy to make and good for breakfast and snacks.
Sajjige means semolina and rotti means pancake.
Sajjige rotti recipe can be prepared for breakfast and even for evening tea time. Rottis are flat round bread, a bit harder than dosas. It is an instant recipe which does not need preliminary preparation as in dosa.
Ingredients:
250 gm rava
150 gm onion chopped
7 tsp grated coconut
15 curry leaves roughly chopped
4 tsp coriander leaves finely chopped
3 tsp green chilli finely chopped
2 tsp sugar
1/2 tsp coconut oil
salt to taste
Directions:
Add chopped onion, curry leaves, green chilli, coriander, grated coconut to rava.
Mix it well. Add salt and sugar
Add sufficient water and prepare dough. Dough should be such that it can be easily stretched to rotti.
Prepare a bit bigger balls than normal chapathi dough balls.
Grease a plastic sheet or aluminum foil and pat the dough evenly to round rotti.
Slowly remove plastic sheet from the rotti.
Heat the pan and grease it with oil. Place the rotti in pan. Fry it in medium flame.
Flip the side when it turns light brown.
Remove it once done.
Bajil :
Bajil means rice flakes in Tulu (Tamil: Aval, Telugu: Atukulu, Hindi: Poha). On days when we wake up at a time too late for breakfast but too early for lunch, we rattle our brains to think of an appropriate dish to cook – something that is light, easy and quick to prepare, that would sustain us for an hour or two and let us have our lunch at our usual timing.
Ingredients:
-rice flakes
-little water
-jaggery
-grated coconut
-chopped green chili
-mustard seeds
-blackgram dhal
-curry leaves
Directions:
Take about 2 cups of the thin variety of rice flakes.
Sprinkle only a very small quantity of water on the rice flakes (to soften them) lest they will become soggy.
Add about 1-2 tbsp of powdered jaggery.
Add 3 tbsp of freshly grated coconut.
For the tempering:
Add 1 tsp of refined oil to a shallow pan and heat it.
Once ready, add 1 tsp of mustard seeds and allow them to splutter.
Follow with the addition of 1 tsp of blackgram dhal, 1 chopped green chili and a few curry leaves.
Now add the tempering to the rice flakes and mix all ingredients
Bajil is ready
Pathrode:
Pathrode is one of the favourite dishes of Tulunad people. Pathrode recipe is slightly different in other parts of Karnataka. Pathrode or patrode is a very tasty snacks or breakfast recipe prepared using rice and colocasia leaves. Pathrode or patrode is also familiar by name patra vadi or patra vada.
Ingredients:
- 16 medium sized colocasia leaves / Kesuvina ele
- 2 cups dosa rice
- 6 - 8 red chili (medium spice)
- 4 tsp coriander seeds
- 1 tsp cumin seeds or jeera
- 1/2 cup grated coconut
- 1 lemon sized tamarind
- 1 lemon sized jaggery
- Salt as per your taste
Ingredients for tempering pathrode (optional):
1/2 cup grated coconut
1/2 cup powdered jaggery
1 tsp mustard seeds
1 tsp urad dal
1 red chili
5 - 6 curry leaves
4 tbsp oil
Directions:
Just have a look on the colocasia leaf I used. Stems are black, leaves are slightly thick and edges are dark.
Remove the stem and clean the leaves.
Soak the rice for 4 - 5 hours.
Prepare thick batter for pathrode having dosa batter consistency by grinding the soaked rice, red chili, coriander seeds, cumin seeds, grated coconut, jaggery, tamarind and salt.
Now on a clean surface keep a big colocasia leaf upside down. Apply the thick batter all over the leaf.
Keep another leaf and again apply the batter all over the leaf.
Likewise keep 4 leaves and apply batter well in between the leaves.
Now fold the leaves from both the sides.
Apply the batter again and roll it to make the rolls. Please have a look on the image.
Prepare all 4 rolls and steam them for 1 hour. If the leaves are not cooked properly, they might itch while eating. So do not compromise on cooking time.
Now once they are cooked you can eat them. Or slice the rolls to shallow fry them. Or you can chop them into small pieces and temper it
Heat a flat pan, drizzle some oil and shallow fry the slices on both the sides. Serve and enjoy.
Neer Dosa :
Neer dose a popular and simple dosa recipe from south karnataka.
neer dose / neer dosa is popularly served with chicken curry / chicken sambar, chutney and jaggery- coconut mixture.
Ingredients:
- 1 cup raw rice (sona masuri / dosa rice)
- ½ cup thin avalakki / beaten rice / poha
- ¼ cup coconut, fresh / desiccated
- salt to taste
- oil to grease the pan
- 2-3 cups of water
Directions:
soak the rice overnight, or atleast 4-6 hours.
the next morning, wash the rice in running water and blend along with coconut. (do not add in any water)
blend the rice to smooth batter and collect in a large mixing bowl.
add in required water to make pouring consistency. make sure the consistency is similar to rava dosa batter.
spread some oil over tava and pour the batter over the hot tava. you should be able to see some holes formed while pouring batter over tava. thats the right consistency of batter. if not you need to add some more watter.
smear some oil over the dosa.
cover the dosa with a lid. and allow to cook on medium flame. fold and serve.
serve the neer dosa with chutney or sweet jaggery mixed with coconut.
Manglore semige:
Semige is very special breakfast in Mangalore. Making it also need lot of effort.For this we have a special machine to make .
Ingredients:
semige macghine
4 cups red boiled rice/dosa rice salt to taste
Directions:
Soak white rice for 6 hours. Then wash it for 3 to 4 times and grind it adding little water to thick coarse paste. Heat kadai put oil add mustard and rice paste and salt keep stirring till it becomes thick. Let it cool for some time. Then make small dumpling from it and steam it for 15 to 20 min.
keep checking in between,by inserting fork/or tasting little. when it is cooked,make the flame low and start preparing shavige one by one. First you have to grease the chakli machine and put thin hole (shave) plate(mould) in it.
Take one cooked rice ball ,put it into the chakli machine and start rolling the handle of the machine so that it press the dough and the thin noodles comes out of the machine .collect one complete set in one plate. continue to do the same procedure with all the remaining rice balls.we keep the noodles wrapped inside the wet cotton cloth/cheese cloth so that it won't become dry and will be fresh whole day.
Kori Rotti:
Mangalorean Kori Rotti is a tasteful dish made using chicken and coconut milk.
Kori Rotti is a popular spicy dish of Udupi-Mangalorean cuisine, a combination of red-chili based Chicken Curry and crisp dry wafers (about 1mm thick) made from boiled rice. 'Kori' in Tulu language means Chicken and 'Rotti' is not the traditional Indian bread but a crispy dry and thin wafers.
Kori rotti is a traditional dish of the Tuluvas (Tulu- Speaking community). It is served at weddings, parties and special occasions. Almost all restaurants in the area of Udupiand Mangalore serve this food.
Ingredients:
1 kg Chicken (Curry Cut)
2 tablespoons Ghee
1 + 1 Onion Large , sliced
3/4 cup Coconut Grated
1 lime sized Tamarind ball
1/2 inch Turmeric whole (See Note 1)
1 tablespoon Coriander Whole (Dhaniya) seeds
1 teaspoon Peppercorns (Kali Mirch)
1/2 teaspoon Fenugreek (Methi) seeds
1 teaspoon Cumin (Jeera) seeds
1 pod Garlic , peeled (See Note 2)
8 Chilies short Red (spicy variety)
12 Chilies Kashmiri Red (more colour, less spice)
3/4 cup Coconut Milk (See Note 3) thin
1/2 cup Coconut Milk thick
to taste Salt
Curry Leaves (optional)
Directions:
In a pan, heat a tablespoon of ghee and add one sliced onion, grated coconut, tamarind and turmeric. Fry for 8-10 minutes till the coconut and onions start turning slightly brown and toasty.
In another pan, dry roast coriander, pepper, fenugreek, cumin, garlic and both types of chilies, till you get a slightly sweetish, spicy smell. This should take about 5 minutes. Be careful to roast on a low flame so as not to burn the spices.
Once cooled, grind the coconut mixture and the spice mixture together with some water into a smooth paste.
In a large pot, pour the ground masala or mixture, add thin coconut milk and the remaining sliced onions. Bring this to a boil and add the chicken pieces and salt.
Simmer the curry till chicken is cooked (this takes about 35-40 mins). Mix in the thick coconut milk. Stir once and switch off the flame. Top with a tablespoon of ghee and serve hot with rottis, rice and mangaloreanfish fry.
Chicken sukka :
Mangalorean Chicken Sukka or Kori Sukka/Kori Ajadina(Tulu) is an Indian Dish of Chicken native to Mangalore and Udupi region. "Kori Sukka" literally means "Chicken Dry" in Tulu, sometimes also called as "Kori Ajadina". However it can be prepared in two variations Dry and semi gravy.
Ingredients:
500 grams chicken cut into small pieces
1 sprig curry leaves
1/2 cup grated coconut
2 medium onion
4 - 5 cloves garlic
To taste salt
For frying
4 dry red chillies
2 red chillies
1 1/2 tablespoons coriander seeds
4 - 6 whole black pepper
1/4 teaspoon methi seeds fenugreek
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1 inch cinnamon
2 - 3 cloves
1/4 teaspoon turmeric powder
1 teaspoon tamarind
Directions:
Clean the chicken, and cut into small pieces.
Get all the ingredients listed under "For frying" ready
Heat a pan, and dry fry* coriander seeds, whole pepper, fenugreek, fennel seeds, cumin seeds, cinnamon, and cloves.
When they are almost fried, add the dry red chillies.
Now add a little oil, garlic and half of the sliced onions.
Fry while stirring frequently. Fry till the onions start turning brown.
Add turmeric powder and mix well. Switch off and let the mixture cool down.
Add 1/4th grated coconut, tamarind, and grind the mixture to a smooth paste in a blender.
Heat some oil in a pan, and fry the remaining onions to golden brown.
Add the chicken pieces, curry leaves, salt and fry on a high flame for another 2 minutes while stirring occasionally.
Add the ground paste, stir well, reduce to a low flame.
Cook with the lid closed for 10 minutes.
Open the lid. The chicken should be cooked by now. If the consistency is too dry, add a little water.
Add the remaining grated coconut, and mix well. Check for salt.
Cook for a couple more minutes while keeping an eye on the consistency. Don't let it go too dry.
Garnish with some coriander (cilantro) leaves, and serve hot with neer dosa, chapati or rice.
Chicken pulimunchi :
This dish is again very famous in & around Mangalore, my hometown. Very popular in most restaurants around. It lives up to its name; its very hot & tangy; will tingle your taste buds perfectly & clean your nose as well.
Ingredients:
Chicken-1kg roasted chillies-10 to20(12 byadgi chillies,8 long size red chillies) coriander seeds-2 to 3 tb spoon fenugreek-1/2 tsp cumin seeds-1 tsp cinnamon-small piece cloves-2 onion-4 to 5 garlic-4 to 5 cloves turmeric-1 tsp pepper-10 tamarind- lemon size ghee-3-4 tb spoon salt-as per taste
Directions:
Take 2 tb spoon of ghee in a pan.add garlic cloves, 3 sliced onions and fry for 2 to 3 min.now add cinnamon piece,cloves ,coriander seeds,fenugreek,pepper,cumin seeds and fry till the onion turns into golden brown in colour(check that they are not over fried).now take the roasted chillies,tamarind,turmeric and the above said fried ingredients in a mixer and grind it into fine paste. Take the grinded mixture in a deep pan.add chopped onions ,salt as per taste into the mixture and keep for cooking.add some water but let the gravy be little thick in texture.when it starts boiling, after 10 min add the chicken pieces.cook until its done.
seasoning: In a small pan take 1 tb spoon of ghee.fry 1 finely chopped onion till it turns golden in colour.add it into the chicken curry and close the lid.Delicious chicken pulimunchi is ready to serve.
Moode :
Moode/Mude is a very traditional Mangalorean recipe! Moode with mooga ghasssi (sprouted moong dal curry) is a must for breakfast. It can also go well with sambar and coconut chutney. Its a most time made during festive occasion which includes Krishna janmastami, Chaturti and even during Deepavali
Ingredients:
1 cup urad dal (Soaked in water for about 4-6 hours, best is 6 hrs) 3 cups idli rava or rice rava/ or 2 cups Idli rice/ Sonamasuri (Soak white rice in water for 4-6 hours, I have used rice rava 3 cups and have soaked it for 6 hours) Salt as per taste
Kedagi leaves Mould for steaming idli
Directions:
Grind the soaked urad dal to a smooth dal until it froths up and increases in quantity.
Wash the idli rava and drain out all the water; Add rava to the urad batter and blend well both the contents (About 3-5 minutes). If you are using soaked white rice, drain out all the water and grind until it gets to coarse consistency paste (rice batter can be little course rather than smooth fine).
Transfer into a large mixing bowl and let ferment overnight or for 8-10 hours; Add salt and mix well.
Pour into moode ele (kedige moulds) and steam cook for about 20-25 minutes; Moode is done when no grains stick to the fork when pierced.
Remove from stove and serve hot with coconut chutney, sambar, gashi or any other side dish of your choice.
