One more from me..... Kusumbri Moong dal (yellow not the whole green one) a handful Grated carrot 2-3tbsp Grated Cucumber 2-3tbsp Green chillies 1-2 Coriander lvs chopped 2tbsp Salt to taste Grated coconut 1tbsp Lemon Juice 2 tbsp Soak the Moong dal for an hour or two. Remove the water and mix the grated carrot cucumber,chpped green chillies,chopped corianderlvs,grated coconut. Add the lemon juice and mix well. Just before serving add the salt. This can be eaten as a salad. Healthy and delicious for everybody. A slight variation if u use soaked chana dal in place of moong dal.. Anurekha
Hello Anurekha Hi Anurekha, Thanks for sharing Mangalorean recipes with us. Being a Bangalorean i am not familiar to these recipes and i really would love to try them out.
hi hi prathi how are you well about myself....i am from Rajaji nagar....i came down to blore only last year....i was staying in Africa( Botswana)....i only hav a daughter...18 yrs.....how long have u been living in blore? do keep posting more recipies devika
Mosaranna (Curd rice) Rice - 2 cups (cook softer with little more water than usual) Curds/ yogurt - 3 cups (or as needed) Grated Coconut - 2 tbsp Grated/finely chopped ginger - 1tsp Green Chillies - 4,5 (or as required) Cucumber - 1 peeled, deseeded and chopped finely table salt to taste OIl - 2 to 3 tsp Mustard - 1 tsp urad dal - 2 tsp gram dal - 1 tsp curry leaves corriander Mix the rice with yoghurt, salt, cucumber, corriander and coconut. In a small pan heat the oil and season with mustard and the dals. Add ginger, chillies, and curry leaves to this oil and saute. Add this seasoning to the curd rice and mix well. Serve with pickles. One can add pomegranate, grapes and grated carrot for variation.
Hello Dear Mrs.Devika I am born and brought up in Bangalore. From past 5 years i live in malyasia. I lived in rajajinagar too, before. I schooled there and i did my PU in KLE. Nice to know You. Take care
This is done in uttar kannada district. Tambuli: Ingridents: grated coconut-1/2 cup Raw mango-(if small then one) Green chillies:3-4 hing kari patta mustard seeds method: 1)first of all roast the green chillies with little oil and along with the hing. 2)then grind the roasted chilled along with the grated coconut with a very little jaggery added to it. 3)add water to the grinded mixture(1/2 cup) 4)add salt to it .the tambuli is almost done. for seasoning: oil,mustard seeds ,karipatta and add it to the tambuli that is ready
how about some mangalore sambars.................. Hi Anu, I'd tasted mangalore style sambar in a friends place & it was kinda different. the vegetables were drumstick and big mangalore brinjal (green, called Ghulla). can you share the recipe with us. thanks in advance.
Dear Anurekha... First of all, you have a nice name Thanks for posting mangalorean recipes. Being from Bangalore, I know that mangaloreans cook very well and the dishes are slightly different too. I would love it if you posted more of your recipes whenever you have time. I shall try out the neer dosa and the potato dish. As you did not mention, I take it that the dosa batter doesn't need to ferment. Can you also please give your version of the coconut chutney? Thanks in advance...Kamla.
Groundnut Chutney pudi Groundnuts – 1 cup Red chillies – less hot variety – 20 (if u use fiery variety decrease the number by 5 or 6) Cumin/ jeerige - 2 tsp Tamarind – a very small lemon size Jaggery powder – 1 ½ table spoons Hing – less than ¼ spoon Crystal salt to taste –(u may need from 1 to 1 ½ tsp. Add cautiously) Dry roast chillies, hing and jeera in a kadai. Dry roast the groundnuts separately. Warm up the tamarind. Add all these ingredients with jaggery, salt, and powder in a mixer. Let it be not too fine, but not as coarse as dal chutney powder. You can eat this with hot rice adding ghee or as a side dish to dosai, idli or curd rice. The only difference between this and fried gram powder is grated copra which is absent in the groundnut powder. <!-- / message --><!-- edit note --><HR style="COLOR: #ffffff" SIZE=1>
Hello Mangalore Sambars are quite different and there are different varieties too which i shall surely share with u all. Some are made with coconut and some without. i shall give u the recipe of the sambar u asked for very soon. Regards Anu