Mangalorean Cuisine Recipes

Mangalore Buns Recipe is a sweet, fluffy puri made using the pulp of bananas kneaded into the puri dough. These puffed, deep-fried delights are a popular tea time snack in Udupi and Mangalore, where they are also called “buns” because of their spongy and fluffy texture that is similar to bread. These Mangalore Buns use whole wheat flour, and are best made using slightly over-ripe bananas. A sprinkling of jeera or cumin seeds gives a break from the sweet flavour, making it a delightful tea time ...

Padpe Uppukari Harive Soppu Palya Recipe is a lovely South Indian style Spinach stir fry. The flavours are simple and well balanced that is made Mangalorean style with added goodness of coconut.  You can add any kind of green leaves like amaranth, fenugreek.  Did you know: Spinach helps improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of developing asthma and more.  Spinach is an excellent ...

Mangalore Bajji, also known as Mysore Bonda or Gole Baje is a popular evening snack from the state of Karnataka. It is made using maida which is mixed with a sour curd, chili, coriander, grated coconut mixture and soaked for an hour before frying them in hot oil. It is often seen in the popular Darshini's during the tea time, and served along with hot filter coffee. It is fairly easy to make, and requires very few ingredients that are easily found in the pantry. Serve Mangalore Bajji (Goli Baje) ...

The Mangalorean Neer Dosa Recipe, is a simple, quick recipe to make. This dosa unlike other dosa batter, the neer dosa is made purely from rice and combined along with coconut. The coconut not only gives the batter a good taste, but also gives it a soft texture. If you have never made Rava Dosa or Neer Dosa before, then this dosa will take a little practice to get the desired consistency of the batter and the texture.  You can serve the Mangalorean Neer Dosa Recipe along with Manoli Curry or ...

Kori Gassi Recipe  is a traditional Mangalorean chicken curry made with coconut milk. The delicious curry has a base of coconut and red chilli, an absolute classic from the coastal region of Mangalore. In Tulu language, Chicken is called Kori and Gassi is known as curry. This curry has a lovely blend of different fragrant spices, which is quite unique to Mangalorean cultural and heritage.  Coconut plays an important part in Mangalorean cuisine and the main ingredient in the Kori Gassi ...

Cucumber Neer Dosa Recipe is a twist to the traditional Neer Dosa which is made in the households of Mangalore. Traditionally it is just the rice which is soaked and made into the batter along with coconut milk, but in this recipe we have used cucumber to give a fresh and unique flavor. Serve Cucumber Neer Dosa Recipe with Kori Gassi and end it with a dessert like Konkani Style Mande for your weekend dinner. If you are looking for more Mangalorean recipes here are some:  Mangalorean ...

Mangalorean Style Sonay Sukhe is a very important dish for every mangalorean meal plate.  The preparation starts by tempering the mustard seeds, curry leaves, onion and garlic which is called as “Sukka”. It is used in most of the south Indian language in regions like Konkani, Karnataka and Mangalore.  You can as well use the same method in this recipe for many other legumes such as black channa, black eyed peas etc. Mangalorean use a special type of masala called as Bafat Pito which ...

Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe is a delicious stir fry made from small brinjal and cashew nuts with Konkan flavors. The preparation of tempering the mustard seeds, curry leaves, onion and garlic are called as “Sukka” in most of the common language from the southern region like Konkani, Karnataka and Mangalore. Serve the Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe  along with Mangalorean Padengi Ghassi  and Goli baje Recipe and steamed ...

Mangalorean Style Bafat Pito Recipe-Bafat/Bafad Spice Mix Powder which is a very famous among the catholic community in the Mangalorean cuisine. It is a blend of 6 spice mix to create an authentic spice mix powder that is used generously by the Catholics to prepare the most famous dish called the “Dukramas” which is a Pork dish. The powder can be made and stored in an airtight jar or a container and can be kept for at least a year or so. And then can be used for dishes like non veg gravies or ...

Mangalore Nurge Gashie is a spicy drumstick curry which is filled with coastal flavours. In this recipe, drumstick is cooked in thick tamarind gravy that is flavoured with coconut and whole spices. The coconut-tamarind spice paste gives a creamy texture and tangy taste to this dish. Weekend lunch can be made more exciting with the Nurge Gashie when served with steaming hot rice, rotis or parathas. Did you know? Drumstick pods helps to build strong bones, it is very good for pregnant women also. ...

मैंगलोर नुरगे गाशी एक तीखी ड्रमस्टिक करी है जो की कोस्टल फ्लेवर से भरपूर है. इसमें इमली के साथ साथ नारियल और दूसरे मसलो का प्रयोग किया जाता है. आप इस ड्रमस्टिक ग्रेवी को पराठे या चावल के साथ परोस ...

The Mangalorean Manoli Curry Recipe is a traditional curry from the Mangalorean Cusine in Karnataka. Manoli is a vegetable that belongs to the cucumber family, also popularly known as Indian Gherkins, Dondaikkai, Kovaikkai or even Ivy Gourd. This Manoli is cooked and simmered in a tangy and spicy coconut curry base, that brings out the best flavors of this dish.  Serve the Mangalorean Manoli Curry along with Whole Wheat Lachha Paratha and Tomato Onion Cucumber Raita for an everyday ...

Mangalorean Manoli Bheeja Upkari Recipe is the Konkani style Ivy Gourd & Cashew Sabzi. A customary side dish, in any function or festival in Konkani cuisine. Fresh, tender cashews are sauted along with tender ivy gourd to make this tasty and simple stir fry.  Serve Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi) with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Aralu Sandige Recipe for lunch. If you like this recipe, try more Tindora/Ivy ...

Mangalorean Kadle Manoli Recipe is a divine combination of black chickpeas and Ivy Gourd also known as tindora or dondakkai that is tossed with lots of coconut and homemade spice blend. The specialty of the Kadle Manoli is from two main things which is the roasting of the coconut with onions till it becomes golden brown and the use of Kundapura spice mix. Did you know: Kala Chana is rich in fibre and provides 13 grams of dietary fiber. A high-fiber diet lowers your cholesterol levels and helps ...

थोउठे कोडल मंगलोरीयन रेसिपी है जिसमे एक स्पेशल ककड़ी का प्रयोग किया जाता है जो कर्नाटक में मिलती है. इसमें ब्यादगी लाल मिर्च का प्रयोग किया जाता है जो इस करी को लाल रंग देती है. लाल मिर्च के अलावा ...

The Mangalorean Padengi Gassi Recipe is a wholesome curry that is made from Sprouted Green Moong Dal. The Gassi is a delicious dish from the Mangalore Cuisine, that is made with roasted coconut and chillies, and cooked along with tamarind giving this curry a tangy and rich taste and flavor. Serve the Mangalorean Padengi Gassi Recipe/ Green Moong Dal Gassi along with Kadalai Manoli, Ghee Rice and Butter Milk to make a delicious  lunch or dinner for your ...

मसूर दाल गस्सि रेसिपी एक तीखी, खट्टी रेसिपी है जिसमे मसूर दाल का प्रयोग किया जाता है. इसे मैंगलोर के हर घर में बनाया जाता है. इसमें ताज़े मसालो को नारियल के साथ पीसकर डाला जाता है. अपने रोज के खाने ...

Paneer Gassi Recipe is a delicious coconut and red chilli based curry from the coastal region of Mangalore. Traditionally the curry is made with chicken. This curry has a lovely blend of different fragrant spices, which is quite unique to Mangalore's cultural heritage. Mangalore cuisine is mostly influenced by Tulu speaking Bunts, the Kannada speaking Brahmins, Konkani speaking Catholics and Goud Saraswat Brahmins to name a few. Coconut plays an important part in Mangalorean cuisine and the main ...

Chicken Ghee Roast is a superb Mangalorean delicacy, which is tangy and spicy with a flavor of ghee roasted spices. Cooking it in ghee  gives the dish a fantastic aroma.    This also makes a great party food, so next time you plan a house party, you can impress your guests with this delicious recipe. Serve this delicious Chicken Ghee Roast as an appetizer, or you could also serve it along with Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for ...

This Mangalorean Chicken Ghee Roast Recipe, will leave you drooling while reading the recipe. Dry roasted spices ground into a aromatic masala, coated on the chicken pieces which is then cooked in ghee for a rich and classy flavour. hicken ghee roast is loved by most of the people in India as it is rich and has quite vibrant flavors from the homemade ground masala that is being used to cook the chicken. Mangalorean cuisine hails from South Karnataka that has influence from their neighboring ...

Mangalorean Mavinakayi Menasinakai Curry Recipe | Raw Mango Coconut Curry made with roasted and ground spices with fresh grated coconut. There is a distinguished aroma emanating from the curry due to sesame seeds added to the masala. You can use any oil but coconut oil is preferred so that you can get the traditional Mangalorean taste in the recipe. This Mangalorean Mavinakayi Menasinakai Curry Recipe is a sweet, spicy and sour gravy recipe that can be served with with steamed rice, Phulka, Pumpkin ...

Mangalorean Style Ambe Upkari Recipe is a spicy, tangy - sweet curry made with ripe mangoes, jaggery, along with simple South Indian spices, and tempered.  Mangalorean Style Ambe Upkari Recipe is usually served as a side dish with a South Indian Meal of Steamed rice, Mangalorean Style Sajjige Rotti, steamed rice, Sprouted Moong Dal Curry and Mangalorean Style Sonay Sukka Recipe (Dry Chickpea Stir Fry Recipe). If you like this recipe, try more recipes like Mangalorean ...

Bendekayi Koddel/Bolu Huli Recipe is a Mangalorean Style Bhindi Sambar Recipe that is made without coconut. Bolu Huli can be prepared from various vegetables like chayote, mangalorean cucumber, ridge gourd and more. To make bendekayi koddel, you should saute the bhindi until the sliminess is evaporated. This bolu huli has a typical coconut oil tempering with cumin seeds and hing. So what are you waiting for? Make this delicious Sambar for your next weekday lunch. Serve Bendekayi Koddel along ...

Udupi Style Mixed Vegetable Sambar Recipe is one recipe that uses authentic sambar powder to make a rich lentil and vegetable based Indian gravy. Ududpi is a small town that is famous for its “Cuisine” and the “Sai Krishna Temple”, one more important aspect of the cuisine is they are considered to be satvik which means they do not use any onion or garlic in their cooking. But in this recipe I have used pearl onions to give in extra flavor to the dish but you can omit that if it is not required. Serve ...