ture saar (Gourd Bushel Curry)

Ture or Gourd Bushel is a vegetable usually grown in the gardens. The curry prepared by adding dry fish is mouth-watering.

Ingredients Gourd Bushel - Washed and cut Coriander seeds - 2 tsp  Cumin seeds - 1 tsp  Red Chillies - 5  Turmeric - little  Onion - 1/2  Tamarind - very little  Grated Coconut - 1 cup  Salt - To taste  Seasoning Oil  Mustard Seeds - 1/2 tsp  Urad Dal - 1/2 tsp  Garlic - 1 clove  Curry leaves Preparation Method Fry Coriander seeds, Cumin seeds, Red chillies, Turmeric, Onion, Tamarind in little oil .  Grind the above fried ingredients with Coconut into a fine paste  In a vessel, add the cut pieces of Gourd. Add little masala paste, add water and cook.  Once the gourd is cooked, add the remaining masala paste, add salt. Bring it to boil.  Heat Oil. Add the ingredients mentioned above for seasoning.  Add the seasoning to the curry.  Note Dry fish may be added to this curry. Dry Roast the dry fish and add to the curry. Seasoning is NOT required.  Gourd Bushel can also be used to prepare dosa, halwa, manni.

mooDe

Ingredients Rice – 250g Urad Dal – 125g Boiled Rice – 1 cup Rice Flakes - Thick (gaTTi bajil) – ½ cup Salt Preparation Method Soak the above ingredients for 3 hours. Grind to a fine paste. Transfer the batter to a steel vessel, cover and ferment it overnight. Pour the batter into the leaf.   Steam cook them in a tondoor. Note Sometimes toddy (kali) is added to the batter.  Then Rice flakes need NOT be added. mooDe leaves are the leaves of the shrub botanically called 'Pandanus Odoratissimus'

appa

Ingredients Rice – 250g Urad Dal – 2 -3 tbsp Fenugreek Seeds – ½ tbsp Thin Rice flakes – 5 tbsp Coconut – 1 cup (Grated) Jaggery – According to taste Cumin seeds – ½ tsp Salt – A pinch Preparation Method Soak Rice, Urad Dal, Fenugreek Seeds for 3 hours. --(1) Wash Rice flakes in water. Do NOT soak it in water. – (2) Grind (1) and (2) to a fine paste. Add grated Coconut to the mixture and grind for a minute. Transfer the mixture to a steel vessel, cover it and ferment it overnight. Next morning add Jaggery, Cumin seeds and Salt. Heat the appada kaavali (A pan used to prepare appa which has round depressions). Add Oil to the depressions. Add enough batter to the depressions. Cover it and cook till golden brown. Turn the appas upside down and cook till golden brown. Remove the appas from the pan to the serving platter. Note chappe (Plain) appa is also prepared. Instead of Jaggery, Onion, Green Chillies and Coriander leaf is added. It is eaten with Coconut chutney

tureta (Gourd Bushel) maNNi

Ingredients ture (Gourd Bushel) Rice – 250g Grated Coconut – 1 cup Salt – a pinch Jaggery Ghee Cardamom (Optional) Preparation Method Wash Rice and soak in water for half an hour. Wash ture. Peel the skin, deseed and grind. Add Rice and grind it along with Grated Coconut, Salt. Add water to the mixture to make it dosa batter consistency. Add Jaggery according to your taste. Boil the above mixture with continuous stirring. The mixture thickens. At this point you may add ghee (Optional). On a plate place banana leaf. Smear Ghee on to the leaf. Pour the rice mixture and spread it across the leaf. May add Cardamom at this point. Allow it to cool. Cut it into square pieces.

raagi (Finger millet) maNNi

Ingredients raagi (Finger millet) - 250 g Coconut Milk - 1 cup Jaggery Ghee Cardamom Dry Fruits(Cashew, Raisins, Pista) Salt  Preparation Method Grind raagi. Add a pinch of Salt. Filter it using muslin cloth. Add Coconut milk (1 cup). Add Jaggery.  Boil the above mixture with continuous stirring. The mixture thickens. At this point add Ghee, Cardamom, Dry Fruits(Cashew, Raisins, Pista) Transfer the content to the plate. Add some more ghee. Allow it to cool.  Cut it into square pieces.

arita (Rice) maNNi

Ingredients Rice – 250g Grated Coconut – 1 cup Salt – a pinch Jaggery Ghee Cardamom (Optional) Preparation Method Wash Rice and soak in water for half an hour. Grind Rice along with Grated Coconut, Salt. Add water to the mixture to make it dosa batter consistency. Add Jaggery according to your taste. Boil the above mixture with continuous stirring. The mixture thickens. At this point you may add ghee (Optional). On a plate place banana leaf. Smear Ghee on to the leaf.  Pour the rice mixture and spread it across the leaf. May add Cardamom at this point. Allow it to cool. Cut it into square pieces.

tekkare dose

Mangalore Cucumber (toute)

Ingredients Rice – 250 g Cucumber or Mangalore Cucumber (toute) – 1 cup  Coconut – 1 cup (Grated) Jaggery - According to taste Preparation Method seepe (Sweet) tekkare dose Soak rice for 1 hour. Peel the skin of the cucumber, deseed and cut into small pieces. Grind Cucumber, Rice separately. Mix them. Add Jaggery, Salt. Add grated Coconut. Heat the Dosa tawa, add little oil and add the batter to make Dosa. chappe (Plain) tekkare dose chappe dose is prepared similar to seepe dose except that NO Jaggery is added to the batter. It is usually eaten with Coconut chutney.

neer dose

tarkaari gaTTi baje

gOLi baje

seepe pEr (Sweet Milk)

seepe pEr (Sweet Milk) is usually prepared during festivities. It is had along with Moode, sEmedaDya and sometimes with boiled kereng (Sweet Potato). Ingredients Coconut Milk Jaggery Cardamom Preparation Method Extract Coconut milk. Add Jaggery, Cardamom. Note To extract Coconut Milk Grate Coconut. Grind the grated Coconut along with warm water. Filter the mixture using a muslin cloth to get the milk.

raagi (Finger millet) Drink

Ingredients raagi (Finger millet) – 100g Sugar (Optional) Jaggery (Optional) Salt (Optional) Buttermilk (Optional) Preparation Method Soak raagi for 5 min. Grind raagi.  Add water to it and filter using a muslin cloth. Add 2 glass of water and boil for 2 -3 min. The liquid thickens and the color changes to dark brown. Note May add Sugar or Jaggery or Salt to the raagi while drinking. May also add Butter milk to the raagi while drinking. Donot add Sugar/Jaggery when Buttermilk is added.

ibbuLa (Musk Melon) rasaayana

Ingredients ibbuLa (Muskmelon) – 1 (Deseeded and deskinned) Rice Flakes (thin) – 100g Coconut Milk – ½ litre Cardamom - 2 (optional) Dry Fruits (optional) Preparation Method Mash the Muskmelon. Soak Rice Flakes for 2 min in water. Add to the mashed Muskmelon Add Sugar. Add Coconut Milk.  May add little Cardamom (optional) May also add dry fruits (Raisins, small pieces of Almonds, Cashewnuts)

baDpuLi/punarpuLi Juice

baDpuLi (Garcinia indica), commonly known as Kokum, is a fruit tree, that has culinary, pharmaceutical, and industrial uses. It is indigenous to the Western Ghats region of India, along the western coast. baDpuLi is a small round fruit, approximately 1 to 2 inches in diameter. It becomes dark purple to black in color as it ripens. The outer rind covers a chambered inner pulp that contains 6 to 8 seeds. It is known to resist the effect of the heat and thus makes a cool and a refreshing drink. This drink has a sweet and sour flavour. It is usually given to people having ‘Pitta’.

Ingredients baDpuLi Fruit Sugar/Jaggery Water Preparation Method Method 1 Remove the skin from the fruit. Sun dry the skin for 1 week. Store it in a container. Clean and soak the dried skin in water overnight. The color of the water changes to pinkish-purple. Add Sugar to the colored water. Boil the water for 10-15 min. Allow it to cool. Filter this syrup to a glass bottle and refrigerate. Note To have this drink, add ¼ glass of the syrup and ¾ glass water . Method 2 Remove the skin from the fruit. Sun dry the skin for 1 week. Store it in a container. Clean and soak the dried skin in water overnight. The color of the water changes to pinkish-purple. Add Sugar/Jaggery. Add more water if required. Method 3 Separate the pulp from the rind. Remove the seeds from the pulp. Soak the skin in water for 5 min. The color of the water changes to pinkish-purple. Mash the pulp. Add Sugar/Jaggery and water to it. Finally add the colored water mentioned above to the pulp mixture. Note This drink needs to be consumed immediately after preparation.

muLka

Jackruits are found in abundance, during the summer season, in Tulunadu region. Mulka is one of the sweet items prepared using Jackfruits. It is usually prepared in the evenings during tea time. Ingredients Rice - 1/2 cup Jackfruit - 1 and 1/2 cup (deseeded) Grated Coconut - 2tsp Salt - A pinch Preparation Method Soak Rice for 15 min. Grind Jackfruit very fine. Add pinch of Salt. Then add Rice and Coconut to it. Grind to a thick consistency. Take small quantities of the batter prepared and deep fry in oil. Note Do not add water while grinding.  Add very little if required. If the Jackfruit is not sweet you may add little jaggery while grinding.

padangi (Moong Dal) Juice

Padangi juice or Moong Dal juice is best suited for the humid weather of Tulunadu. It is considered healthy and helps in cooling off the body during the hot summer season. Ingredients Moong Dal - 1/2 cup Jaggery - According to taste Coconut - 2 tsp (optional) Preparation Method Dry roast the Moong Dal lightly. Blend the roasted Moong Dal with Jaggery and Coconut.

kOri gassi (Chicken Curry)

Ingredients Chicken - 1 kg Coconut Milk - 1/2 cup Oil - 1 tsp Ghee - 1 tbsp Salt - To taste Roast the ingredients below in Oil Coriander Seeds - 3 tsp Cumin Seeds - 1 1/2 tsp Mustard Seeds - 1/2 Fenugreek Seeds - 3 Peppercorn - 3 Gasagase/Poppy seeds - 1/2 tsp Clove - 2 Cinnamon- 1 inch Cardamom - 1 Garlic - 5 or 6 cloves Onion - 1 small Red Chillies - 15 Ginger - 1 inch Turmeric - 1 tsp Tamarind - v little Preparation Method Blend the roasted ingredients into a fine paste. In a vessel, add Chicken, Masala paste, Ghee and little Water. Cook till the chicken is well done. Add Coconut Milk and boil. Add Salt to taste. Note Chicken Gassi is usually served with Boiled Rice, Rotti (crispy dry rice flakes) or Neer dosa. Kori-rotti is a traditional of the Tuluvas and is served at weddings, parties and special occassions. Preparation of Rotti(Crispy dry rice flakes)

patroDe

Pathrode is one of the favourite dishes of the Mangaloreans. Calocasia plant or the Pathrode plant is a common sight in the backyard of most Mangalorean houses and also easily available in the markets. It is usually grown during the monsoon season.

Ingredients Husked Greengram Dal or Toor Dal - 1 cup Calocasia Leaves - 20 Grated Coconut - 1 cup Roasted Red Chillies - 12 Asafoetida Tamarind - marble size Salt Preparation Method Soak Toor Dal in water for an hour and drain off the water. Grind Toor Dal, Grated Coconut, Roasted Red Chillies, Tamarind, Asafoetida and Salt. Use minimum water, if required, to grind. Wash and dry the pathrode leaves, and cut the bigger veins on the back of the leaves with a pair of sharp scissors. Keep the vein side of the leaf up and with hand apply the ground masala to cover the entire surface. Stack the leaves one over the other. Roll the leaves after folding the sides. Slice into smaller pieces and steam cook them for about 20 min Add a little bit of coconut oil to the Pathrode and eat Note Any left over Pathrode may be made into 'Phodi' the following day. Dip the Pathrode in a mixture of Sooji Rawa/Rice Flour, little chilly powder, few drops of asofoetida, water and dash of salt. Either panfry or deep fry them. Leftover masala may be made into thick 'dosa' by frying it on both sides. It can be had with some coconut oil. Some of Calocasia leaves, if not properly chosen may cause some itchiness inside the mouth and throat even after cooked. So wash them briefly with some vinegar mixed in water. Do not soak in it for long as it will alter the taste of the leaves. Some even wash it in tamarind water. Reference(s) Pathrode Pathrode - Mangalorean Delicacy