Local Foods from Mangalore are a unique cuisine with specialties that carry nostalgia and beautiful memories for many. Some of these are seasonal in nature considering availability of certain fruits at a certain time (like Jackfruits) or leaves (like Colocasia) or...
Tulu fish names in English are useful to those travelling outside Tulundu. Fish is one of the staple foods in the region and people carry their food recipes throughout the globe. Fish is prepared in different styles as curries with gravy, pan roasts or fries. Check...
Kottige is usually made by Tuluvas on festive occasions as offerings to the Lord, but is prepared all year round in Mangalore. ‘Kottige’ is also known as ‘Khotto’ and it is called ‘Gunda’ in Konkani. It is a favorite for breakfast and goes well with Coconut Chutney...
Fish Tawa (Pan) fry is the most delicious part of a meal in Tulunadu region. This Mangalorean style dish is made by shallow frying the fish in Tawa masala. The fish tawa fry is a heavenly mingling of flavorful spicy paste along with soft fish which makes it a special...
Raw Mango pickle or Midi Kukkuda uppad (in Tulu) is one of the mandatory pickles found in every Tulunadu home. It is common to see raw mangoes piled up in the markets during its season in summer. They are purchased mainly for preparing pickles either in whole form or...
Menthe Ganji (in Tulu) is a rice and fenugreek porridge. It is simple to prepare and extremely nutritious from a health standpoint. Fenugreek seeds are a rich source of Vitamin B. It purifies blood, helps prevent pimples and wrinkles. The coconut milk in this recipe...
Egg drop curry, a flavorful coconut based curry is a popular dish in Mangalorean cuisine. It is reasonably quick to get done and a simple process. Eggs are dropped in boiling coconut gravy to make this, egg drop curry, a rich curry that goes excellently well with...
Bajil bella tarai (in Tulu literally means beaten rice or poha, jaggery, coconut) is a sweet dish eaten as breakfast in the Tulunadu region.. It is a tasty no-cook breakfast dish that can be prepared in 15 minutes. The end result is a slightly chewy and filling dish...
Guriyappa (or appada adde in Tulu) is a breakfast favourite in Tulunadu region. It is a dish made by steaming batter using a mould. The batter is made of lentils and rice and is similar in composition to the batter used to make idli and dosa. Guriyappa has many...
Sarneda Adde Payasa is a unique Tulunadu cuisine prepared with rice & coconut (as with most other coastal dishes) and sweetened with Jaggery. Ingredients to prepare Sarneda Adde Raw white rice – 1 cup Jaggery – 1 cup grated Grated coconut – 2 cups...
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