Curious about Mangalorean food? Check out our beginner's guide to Mangalorean cuisine with the 17 most iconic & unmissable Mangalore dishes.
Flat rice dumplings stuffed with flavourful mixture of coconut, jaggery & cardamom, steamed in aromatic turmeric leaves are a seasonal delicacy of Mangalore
Authentic Mangalorean Prawn Gassi or Yeti Gassi - Made with Coconut,Cocum,Tamarind and Shallots.Tangi,Earthy Curry which goes very well with Rice,Neer Dosas and Parathas.
Curious about Mangalorean food? Check out our beginner's guide to Mangalorean cuisine with the 17 most iconic & unmissable Mangalore dishes.
This easy Mangalorean recipe for Prawn Rava Fry gives you spicy prawns that remain juicy and are super crispy. Perfect for a family get togethers and an evening of drinking.
Mangalorean food is popular with the locals as well as famous personalities. Let’s take a look at some must-try Mangalorean dishes.
“Prawns Sukka” is a popular, coastal seafood delicacy from Mangalore. It is also known as Yetti Ajadina in Tulu. Its an absolute favourite of the people of Mangalore (south canara) and …
Authentic chicken kori rotti / mangalorean chicken curry recipe, also known as kori ghassi. Creamy, spicy and perfect for dinner!
Authentic Mangalorean Prawn Gassi or Yeti Gassi - Made with Coconut,Cocum,Tamarind and Shallots.Tangi,Earthy Curry which goes very well with Rice,Neer Dosas and Parathas.
Clams – my new seafood craze! Every week I visit my local farmer’s market and every single week, I need to buy seafood. Yes, my love for it is something all of you have become accustomed to. So this week, I decided to venture a little out of my comfort zone and buy clams. Out...Read More
Kori Rotti (Kori Gassi) is a Mangalorean style chicken curry where chicken is cooked with freshly roasted spices and coconut milk. It is a combination dish where the spicy chicken curry is poured over rice flour crispy bread called rotti. Make it at home using my easy recipe.
Mangalorean Style Lobia Gassi Recipe will be the favourite among all the vegetarians who would love to try a “Gassi”, which is a Mangalorean speciality. This curry is traditionally from Mangalore cuisine and is made with chicken. Here, we are cooking the Gasai with Lobia, which is Black Eyed Peas and it is cooked in coconut curry. You can also create variation by adding vegetables of your choice or even different type of lentils like chickpeas, peas etc. Serve the Mangalorean Style Lobia Gassi Recipe along with Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) to make a good meal for your Sunday lunch. If you are looking for more Gassi Recipes, here are some that you can make for your everyday meals: Mangalorean Padengi Gassi Recipe (Sprouted Moong Dal Curry) Masoor Dal Gassi Recipe Kori Gassi (Mangalorean Style Chicken Curry In Coconut Gravy)
Chuda as Chivda is called among the Mangalorean Konkani speaking community needs no introduction. It is a very popular tea time snack along the Konkan
How to make Udupi style rasam Podi. Saaru Podi
“Prawns Sukka” is a popular, coastal seafood delicacy from Mangalore. It is also known as Yetti Ajadina in Tulu. Its an absolute favourite of the people of Mangalore (south canara) and …
Mangalorean food is popular with the locals as well as famous personalities. Let’s take a look at some must-try Mangalorean dishes.
Kori Gassi (Mangalorean Chicken Curry) Kori Gassi is Chicken Curry from Mangalore region from southern India. It is a coconut base curry where chicken is cooked in paste made up of coconut, Byadagi red chilies and whole spices. In Tulu language Kori means Chicken and gassi means curry. For that gorgeous red color they use special Byadagi red chilies, it gives rich red color but not spicy at all. Kori Gassi traditionally served with Kori Rotti that is a very fine crispy flatbread made from rice
'Palya' is a Kannada (a South Indian language) word for a dry side dish made with any vegetable. I am not sure if there are any meat palyas. I was raised a vegetarian, and so I have only seen variants of vegetarian palyas. This particular one is a popular side dish served as part of a traditional Mangalorean Brahmin wedding meal. I altered the original recipe given to me by my mom a little based on other 'palya' recipes found online.
Kori Rotti (Kori Gassi) is a Mangalorean style chicken curry where chicken is cooked with freshly roasted spices and coconut milk. It is a combination dish where the spicy chicken curry is poured over rice flour crispy bread called rotti. Make it at home using my easy recipe.
(Newspaper ink is harmful if food is placed directly on it. The above picture is only to invoke memories of food sold in packets made from
This easy Mangalorean recipe for Prawn Rava Fry gives you spicy prawns that remain juicy and are super crispy. Perfect for a family get togethers and an evening of drinking.
This is yet another presentation to our viewers for Christmas. I have been waiting to make this curry specially for Christmas and update the recipe since long. This traditional dish is easy to prepare but there's a long story behind it. Please read on if my story interests you. Otherwise just follow the recipe and enjoy the presentation! ---------------------------------------------------------------------------------------- Mangalorean traditional food has many delicacies. If Daalithove, Bibbe Upkari and Pineapple Mango Saasam are significant popular dishes of GSB feast, Bunts have Kori Rotti and Sukkha. Likewise Muslims have Biryani and Chicken Fry and Catholics have the inimitable Pork Bafat and Sannas. Mangalorean Catholics are Konkani Christians. They have several feasts in a year when they cook Pork Bafat as one of the main dishes. Sannas are soft spongy idlis made with rice and urad daal batter fermented essentially with Toddy but they also make them adding yeast. Sanna is the right accompaniment with pork bafat. Sometimes, we may also find aapams or string hoppers served along with sannas at feasts. Christian caterers like M D'Souza, Patrao and Jillu's cook finely chopped pork with the masala in a big vessel on slow wood fire and make it delectable. Today, leading caterers from other faiths, such as Quality Akshaya and Kamath also cater pork bafat for Christian Weddings and functions. Pork Bafat is somewhat like its Goan cousin Sorpotel but Mangalorean Catholics make it better with three major ingredients, Dukra Maas(pork meat), Shindaap(Chopped onions, bay leaf, garlic, ginger and green chillies) and the spicy aromatic masala powder called 'Bafat Powder'. This powder is traditionally prepared at homes in rural places but now a days we get excellent commercial Bafat powder in a number of brands. Among these brands Bon, Boston and Aruna Bafat powder are very popular and they have the right blend of chillies and spices in them. This powder is a mixture of roasted spices like Coriander, Cumin, Pepper, Mustard, Turmeric and Chillies. The blood collected while butchering the pig is dried in an iron kadai and that is also added in calculated portion while cooking Pork Bafat traditionally, but of late that is not so commonly followed in cities where people from other faiths also relish the dish. Now I am from a GSB family, not a non vegetarian by birth. Till the age of 17, I was not even eating eggs or fish. We lived in a house owned by Jains from 1958 to 1974 where we were allowed only to cook and eat vegetarian food. Yet, we had a few Catholic neighbours who sometimes used to invite me for functions or for Christmas parties. I was hesitant to attend them and used to avoid them, fearing being taken to task by my parents! I however, used to get fascinated by the description of Dukra Maas and Sanna by my GSB friends Ananth or Ramesh, who were liberated during their early age because of their orientation among Catholic households. By mid Seventies, I was a non vegetarian habitually. My friend Ronald Pinto got a job in Bank in 1976 and he being very close to me told me that he wants to host me dinner at William Pereira's Hotel. I was thrilled that I can taste some Catholic delicacies there! He ordered beer, some fried fish and mutton fry with sannas for me and pork bafat and sannas for himself. The mutton was very tough and I was struggling to chew that! Then I asked him if I can try some of the pork from his share. He offered that, saying he was apprehensive that I was not used to eating pork meat. I relished that well and he ordered one more plate of that before we left the hotel! That was the first time I tasted this fantastic dish. Later in 1978, I was on a trip to Mumbai where I met my friend Alwyn Vaz who was working at Hofkin's Institute and staying in a mess in Byculla. There with him I had lunch over pork bafat and paav bread along with mackerel fried. The cook was a Mangalorean and he treated us well. He was happy to see a Konkana(That's what Mangaloren Catholics call us GSBs) relishing dukra maas and he served me the best portion of meat! Then of course there were many parties, festivals and family functions where I got a chance to eat pork bafat. An ex-serviceman by name Pinto, who was attender in the Bank I was working for and residing in Mysooru near my room, used to make this dish when we had monthly parties at his home with other 2-3 close colleagues. He also used to collect the fat from cooked pork and fry fish with that, saying that's the best suited fat for frying fish! Back in Bengaluru, my colleague Olivia used to invite me home for Christmas and Easter if not for her daughter's birthday party and treat me with this delicacy with home made sannas. My liberal views have earned me many friends from all faiths and they always look out for my feed back about the preparation. If I eat their food and certify that it's well made, they are happy. I feel good that same feelings continued among my Mangalorean Catholic friends about the taste of pork dishes at the restaurants they recommended and also about the quality of raw meat sold by a few private vendors. I met Jason Rego in the late Eighties when I was working in Bunder branch of the Bank I was working for. He recommended a place near Hotel Moti Mahal on Falnir Road behind a garage, where a guy named Robert sold good pork meat, obtained from farm bred pigs in hygienic condition, far superior as against the country pig meat usually sold in the market. Country pigs are tasty but they carry tapeworm which is dangerous to humans. By late Eighties I was married and settled down, started cooking pork at home. Robert's pork was indeed very good, but he used to make me wait in queue for a long time, and he sold meat only on Sunday mornings when regulars swarmed the place after church mass. I bought pork once a month at the most, and was not a good customer for him! Sometimes he talked sweet but gave slightly tougher meat. Then my friend Dr Prakash Shetty said, Saldore Cold Storage has excellent pork available on almost all the days. Tried there as well but the second and third experiences were pretty bad for me. Then the scenario shifted to Venus Bakery in Kankanady from where I purchased pork meat for some time. After we shifted home to North Mangalore, a family friend Margaret Sequeira recommended a shop in Kadri Market and the guy had better meat in stock at his home in Padua Hills. I met my Coorgi colleague MA Venu in Bejai where I was working from 1996 to 1999. He said, Jimmy's Supermarket and a guy in Kadri Shivbagh near Ruby Supermarket sold very good pork. I tried all those places and today, Isaac, owner of Roshni Stores in Urva Stores behind Kavitha Residency provides excellent fresh farm pig meat with very thin layer of fat on weekends and on festival days. Pork bafat is prepared well in a number of restaurants as well. William Pereiras' and Annella(Now non existent) in Hampankatta, Mangala in Valencia, Dolphin in Kadri Shivbagh, Hollywood and Costa in Kankanady and Sweekar in Urva Stores are a few memorable places where I have tasted very good pork bafat. I have also tasted this dish at the famous Toddy Shop in Baithurli near Kulshekhar. By all standards, the best pork bafat I ever tasted was in a small joint at melkar in Panemangalore back in the mid Nineties. I was attending the wedding of my friend Nanyappa at Sumangali Hall in Panemangalore and couple of common friends said, let's go and have a drink. At Melkar they found a wine shop and I saw the toddy joint in the same building, run by a Cartholic chap. I preferred to consume toddy as we don't get good toddy in Mangaluru and it was afternoon, when I avoided hard liquor. There that guy served the best pork bafat that I ever consumed outside. The masala, the smell of fresh bay leaf and the properly cooked meat made me go for at least 2 servings! Today, I make this dish just once or twice a year, as I also make Coorgi Pandi Curry and Chinese Chilli Pork sometimes. The other day I asked Isaac if he still gets the same good quality pork meat. He nodded his head and what I got this time is extremely good. Clean and tender, pink flesh and very thin layer of fat. That's exactly how a good meat should be. Of course Catholics like some thick layer of fat(lard) and make the dish rich. I prefer it more spicy, more tangy and with lots of bay fresh bay leaf. You may reduce the amount of chillies and bafat masala to suit your taste. Make this today and taste this tomorrow, That way all the masalas permeate into the meat and make it more tasty. Prepared in an earthen pot enhances the flavour of the dish. Some years ago, Sannas were available in bulk at a famous canteen near Padua High School. Their quality went down over the years and we stopped buying them from there. We tried making them at home sometimes adding toddy or yeast, but the results were not very encouraging. Meena makes spongy idlis with Mallige Idli recipe, that comes out well and goes well with Pork Bafat and Pandi Curry. Very good spongy home made sannas are commercially available at Roshni Store for Rs.3/- each and we don't take the trouble to make them at home. Enjoy Pork bafat with sannas. Merry Christmas, happy cooking! Ingredients: Pork meat - 1Kg cut into 1/2" chunks Onions(Preferably red baby onions) - 300Gms cut into small cubes Garlic - 20-25 cloves slit lengthwise and peeled Ginger - 3" piece sliced thin Green Chillies - 10-12 cut into round pieces Fresh Bay Leaf - 2 cut into two Rock Salt crystals - 2 Tsp(Or table salt according to taste) Bafat Powder - 30Gms(2 Tbsp) Kashmiri Chilli Powder(Optional) - 1 Tsp Tamarind - Lemon size ball extracted in 2 Tbsp water Vinegar - 1 Tbsp Method: Wash the pork chunks thoroughly and drain. Heat an earthen pot or a thick bottomed pan. Transfer the pork chunks into that. Add the shindaap(cut veggies), Bafat Powder and salt. Add tamarind extract, little water and bring to a boil. Cover and cook for 30-45 mins or till the meat is tender. Add optional Kashmiri chilli powder(For that deep Red colour) and cook for another 5-10 mins. Add vinegar, mix well, check for salt and switch off the flame. Serve hot with sannas, aapams, string hoppers or bread. Note: This curry is best eaten after a few hours when all the masalas, salt and tang get infiltrated into the meat.
Flavours of south Canara in an easy-to make gassi | Deepika Shetty
Welcome to Week 12, let's explore the coastal flavors and rich culinary traditions of Mangalore with our special Mangalorean Meal Plan!
Authentic chicken kori rotti / mangalorean chicken curry recipe, also known as kori ghassi. Creamy, spicy and perfect for dinner!
Chana Ghassi /Gassi - Mangalorean Coconut Onion sauce with Chickpeas. Simplified adaptation of Regional Indian Curry from Coastal Karnataka. Vegan Gluten-free Soy-free Nut-free Recipe.Serves 2 to 4 depending on how you serve the stew and appetite.
easy pundi recipe | rice dumplings recipe | mangalorean pundi recipe
Recipe for Mangalorean Fish Curry / Mangalore Style Meen Gassi Recipe made with coconut milk. Fish Gassi Recipe. With step by step pictures.
Authentic chicken kori rotti / mangalorean chicken curry recipe, also known as kori ghassi. Creamy, spicy and perfect for dinner!
My recent visit to Mysore made me to explore some popular dishes from Karnataka and its coastal region. When I read articles on Mangalorean cuisine, I stumbled upon this Chicken Curry – Kori Gasshi. Kori – Chicken and Gasshi – Spicy gravy based on thick coconut. When I read this recipe in an online site,...Read More
Mangalorean prawn ghee roast recipe with step by step pgotos and a recipe video. Prawn ghee roast is a delicious combination of prawns & spices slow roasted in ghee (clarified butter). Serve this Mangalorean delicacy with Neer Dosa, appams, or steamed rice & dal.
