It is a collective name given to the cuisine of Tulu Nadu region of India which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Mogaveeras, Billavas, Bunts, Saraswat Brahmins and the Mangalorean Catholics. Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean Curry. Following is the list of top ten dishes from Mangalorean cuisine.
1) Kori Rotti
It is a popular spicy Coastal Karnataka dish, a combination of red-chili based chicken curry and crisp dry wafers made from boiled rice. This is somewhat similar to the Arabic dish tashreeb—the crispy hubz seasoned in bland thin chicken or mutton gravy.
2) Bangude Pulimunchi(spicy sour silver-grey mackerels)
This is quite a popular dish in Mangalore and very commonly made at every household there. The gravy is super spicy and tangy and adds amazing flavor to the fish.
3) Pelakai gatti/Jackfruit Dumplings
This is a very famous mangalorean cuisine. The color of gatti is usually bright yellow,that depends on the leaf used to steam the gatti.
4)Masala dosa
It is made by stuffing a dosa with lightly cooked potatoes, onions, green chilli and spices. Masala dosa is listed as number 49 on World's 50 most delicious foods complied by CNN in 2011.
5) Golibaje/Mangalore bajji
It is a popular food made from maida, curd, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, and salt.The ingredients should be thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried, preferably in coconut oil. It is often served with chutney. Mangaloreans often eat this at tea time.
6) Pathrade
This dish is close to getting extinct from Mangalorean kitchens. It is because most Mangaloreans have scattered all across the globe and finding the key ingredient to make the Pathrade - Pathradyache Kolay or Alwache Kolay (Colocasia Leaves) is difficult, the leaves are shredded and mixed with rice batter, Teak tree leaves (Sagoni in Konkani, Saaguvani in Kannada,Satgun in Hindi) are used in which this mixture is packed and then steamed in a steamer.
7) Neer Dosa
It is a delicacy from Tulu nadu region, 'Neer' is the word for water in Tulu. It is called as poo-pole in beary language, and thellin dose in Kundapura Kannada. Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny rice batter. Most types of dosa require the batter to be fermented for a few hours or even a day. However, fermentation can be skipped while preparing a neer dosa. Salt is added. A thin layer of batter is poured onto a heated flat griddle (tawa) greased with oil. The batter is spread with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. It is served hot.
8) Bisi Bele Bath
It is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot lentil rice in the Kannada language. It is also known as Bisi bele huliyanna., which means "hot lentil sour rice". The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips.
9) Rasam
Also called Chaaru or Saaru or Kabir is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils are added along with any preferred vegetables.
10) Payasa
It is prepared in festivals, temples, and all special occasions. It is made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.
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