Goli Baje
Goli Baje, a well-loved snack from Coastal Karnataka, is also known as Mangaluru Bonda, tracing its roots back to the coastal city of Mangaluru. Renowned for its delightful texture, Goli Baje boasts a light and fluffy consistency, with a crispy exterior giving way to a soft interior. Crafted from maida flour, this delectable treat incorporates additional ingredients like curd, coconut gratings, coriander, ginger, and curry leaves, creating a harmonious blend of flavors.
Manjal da Irretha Gatti
Manjal da Irretha Gatti is a syrupy blend of desiccated coconut and jaggery pressed between sheets of rice steamed in turmeric leaves. This traditional monsoon recipe s Konkani and Maharastrian versions go by the names patoli and patolya respectively.
Kottige Idli
idli manifests in diverse forms and sizes, reaching its pinnacle of flavor when delicately steamed in cones made from jackfruit leaves. The key lies in skillfully crafting these miniature baskets to ensure they are leak-proof. Referred to as 'Kottige,' alternatively known as 'Khotto,' and recognized as 'Gunda' in Konkani, this idli variety serves as a delectable complement to chutneys, potato stew, or even mutton curry.
Chicken Ghee Roast
Kundapur region just beyond the outskirts of Mangalore. This dish is a perfect embodiment of a stellar chicken preparation – featuring tender and succulent chicken pieces, a delightful masala blend, and an abundance of flavor in every mouthful. Indulge in this culinary masterpiece by pairing it with neer dosa or ghee rice for a truly satisfying experience.
Kori Ajadina
Sukka, also known as Kori Ajadina in Tulu, is a native chicken dish hailing from the Mangalore and Udupi region. The term "Sukka" shares its meaning with the Hindi word "Sukha," translating to "Dry." This Mangalorean specialty involves the artful combination of fresh chicken, a medley of spices, and grated fresh coconut to create a harmonious and flavorful preparation. Traditionally enjoyed during gatherings, savor the succulent Chicken Sukka with soft rice rotti, chapatti, or plain rice for a satisfying culinary experience.
Tethi Paladya
If you have a penchant for sunny-side-up eggs, you must give this curry-infused recipe a try. To begin, red chilies, tamarind, slices of onion, coconut, coriander, fenugreek, and cumin seeds are roasted and then finely ground into a paste. Following this, finely chopped onions and the paste are introduced into boiling water, stirred thoroughly. Now, onto the delicate stage: eggs are gently cracked into the simmering gravy. It is crucial not to disturb the ladle until the eggs are perfectly cooked. The dish is then seasoned with salt and fried onions before serving alongside rice or dosa
Nungel Meen Chutney and Ganji
nungel meen," typically features shark, prawns, shrimp, or anchovy. Acquiring a taste for it may take some effort due to its strong aroma and flavors. This chutney, also referred to as "Nungel Meen da chutney" in Tulu, holds popularity as a side dish in the Tulunadu region. Served alongside rice and other curries, its spicy, hot, tangy, and salty flavor profile, combined with crispy bits of dry fish and the textural addition of grated coconut, elevates this dry fish chutney to a heavenly accompaniment for rice. Indulge in the savory and flavorful chutney, pairing it with ghee-drizzled ganji or red rice gruel for an added treat.
