Dry fish chutney or Nungel Meen da chutney (in Tulu) is a popular side dish in Tulunadu region. It is served along with rice and other curries, especially when spice levels in the other curries are bland. The spicy hot, tangy, salty flavor combo with crispy bits of...
Mango curry in Mangalorean style is a blend of under ripe mangoes with spices making it a wonderful combination of sweet, tangy and spicy flavors. In Tulu, it is called Kukku dha kajipu. During summers and in the mango season, it is commonly prepared in all homes in...
Semeda Adye is the most popular food in the Tulunadu region. It can be said that this is the most original version of Indian noodles. It is made out of rice and served with sweetened and cardamom flavored coconut milk. This is the most popular combination during...
Appams are a fermented Dosa which is crisp on the frills, fluffy like idli at the centre and somewhat sweetish in taste. Yeast is the most common & convenient fermenting agent. Earlier it was sweet toddy and used even now where available to remain authentic....
Pelakai garige is a sweet jackfruit fried snack. They are made using ripe jackfruits. Pelakai Garige are crunchy on the outside & soft inside with a dominant flavour of jackfruit. They taste great while they’re steaming hot. Among all the dishes made from...
Mangalorean Chicken Sukka or Kori Ajadina (in Tulu) is Chicken dish native to Mangalore and Udupi region. The word “Sukka” is the same as Hindi “Sukha” which means “Dry”. Chicken Sukka a Mangalorean special preparation made using...
Manni is a traditional, healthy dessert made with Ragi (finger millet), jaggery, and coconut milk. This pudding with its jelly-like consistency, is very easy to make and tastes great as a dessert, while retaining the healthy tag. Manni one of the important traditional...
Arepuda Adye, a Tulunadu regional delicacy is rice dumplings infused with finely cut colacasia leaves and soaked in a spicy coconut gravy. In Tulu, “Arepu” literally means thick gravy / curry and “Adye” means rice cake. Everybody makes sure...
Manjal Irredha Gatti is one of the special Tulunadu cuisine. Manjal Irre means turmeric leaves. Gatti is sweet, steamed dumpling. It is especially made during Diwali festival. It is a rice-based recipe, which includes stuffing made of coconut and jaggery wrapped in...
Pathrode is a traditional Mangalorean dish using local ingredients. Variations of this are also prepared in other parts of the Konkan region of India. In Tulunadu region, it is prepared using colocasia leaves smeared with a spicy, tangy rice and coconut paste and...
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