Mangalorean Coconut Rice

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Ma's Sago And Tender Coconut Payasa

Sago And Tender Coconut Payasam

A couple of years ago, I decided to start cooking classes and my daughter saw an ad on Facebook and sent it to me.  At the same time, a friend emailed me the link.  I was excited with what I saw and the rest is history.  Thanks to a wonderful group for helping me discover myself through cooking.

The recipe I’d like to share today is a personal favourite and like most of my recipes very simple.  Am sure you will like it to.

The Recipe:

Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems and has become a very popular dessert in Mangalore.

¼ cup sago; sugar to taste; 1 tbsp raisins; 1 tbsp cashewnuts and a pinch of cardamom or cinnamon as desired; a 1/2 cup  tender coconut, cut into pieces; a pinch of salt; 1 cup milk; 45 gms of low fat milk powder.

Whisk the milk and milk powder together and keep aside till required.

Soak the sago in 3 cups water for half an hour.  This is to soften it.   Drain, add 1 ½ cups water and bring to the boil, lower flame for 5 minutes.  While cooking the sago will become transparent and may have a white spot in the middle.  This will become transparent by the time the Payasa is served.  Add milk, sugar to taste, raisins, cashew nuts, salt,and spices.  Remove from fire, cover and cool for 20 minutes.  Serve hot or cold.

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Fried Pepper Fish

Fried Pepper Fish

This is a recipe that is a family favourite. I had a class today and my guests loved it. You just have to make it to satisfy your tastebuds and once you do, you are hooked for life.

The Recipe:

500gms boneless fish cubes or fillets, wash, clean and drain.

Masala:  1 tsp pepper powder, 1 tsp chillie powder; 1 tsp coriander powder; 1/2 tsp jeera ( cumin) powder; 2 tbsp vinegar or lemon juice; 3 cloves garlic; 1/2 inch piece ginger; salt to taste; 2 tbsp rice flour or cornflour.  Blend to a smooth paste and rub all over fish. Marinade for 30 minutes.

1/2 litre oil for deep frying.

Coriander leaves and curry leaves for garnishing. Stir fry the curry leaves on medium heat  in 1/2 tsp olive oil till crisp and keep aside till required.

Heat oil to smoking point, lower the flame to medium heat and deep fry the fish in batches until brown and crisp on both sides. This hardly takes a few minutes, so watch the pan carefully to avoid burnt offerings. Drain thoroughly on kitchen paper and serve hot as a side dish or as an appetizer.

As I said, you have to make this dish.

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Brinjal in Spiced Yoghurt

Fried Brinjal Rings in Spiced Curds

As children, none of us liked brinjal or aubergine as it is called in the Western world.  No matter that my Mum did her best to entice us with various recipes.  None suited us and in fact it was our pet hate.  The sight of it was enough to send us into the doldrums.  My children are the same.  It is only now as an adult that I appreciate the humble brinjal.  This is a recipe from my Mum and goes well with rice as a side dish or even with any kind of spiced rice.

The Recipe:

1 large brinjal, sliced into 5 rounds ( I used the round purple variety; 250 ml curds; salt; 1 tsp chilli powder; 1/4 tsp turmeric powder; 1 tbsp vinegar; salt to taste; oil for shallow frying.

1 clove garlic, smashed; coriander leaves for garnish- optional.

Soak the brinjal in salted water for 15 minutes. ( Add enough of water to cover the brinjal with 1 tsp salt).    Drain and marinade with the chilli powder, turmeric, salt to taste and vinegar for 15 minutes.  Heat oil in a nonstick pan to medium heat and gently fry the brinjal slices till brown on both sides.  Drain on kitchen paper.

After all the slices are fried, add the garlic to the residue in the pan and gently stir fry for a minute.  Scrape this mixture into the curds (yoghurt), add salt to taste and beat with a fork until smooth.  Arrange the brinjal in a shallow dish and pour the beaten, spiced curds over.  Garnish with coriander leaves and serve with the rest of the meal.  This is a very simple dish that goes extremely well with biriyani, pulav, spiced rices and white rice.

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Spicy Fish Vindaloo

Pomfret Vindaloo

This is a recipe I got from my Mum's collection of recipes, painstakingly written down  when she went for cookery classes soon after her graduation.  I was frantically copying every thing down as we were leaving Bangalore for Malaysia.  Soon after I was going through my recipe book and came across this one.  The best joke is that when I made it for my Mum she said, " this is a nice .  Could you give me the recipe?!!!"  That being said, let me get on with the recipe.

The Recipe:

1, medium sized pomfret, sliced, washed and drained; 3 tbsp oil; a few coriander leaves; 1/2 a medium sized onion, sliced; salt to taste.

 Grind to a smooth paste:  1 tsp chilli powder; 1/4 tsp haldi; 2 pods cardamom, seeds only; 6 flakes garlic; 1 tsp jeera seeds;  3 tsp vinegar.        

Heat the oil in  a shallow non stick pan and fry the coriander leaves and sliced onion for a few minutes until onion is glazed.  Lower flame and fry the masala (ground paste) until thick.  Add 1 cup water, the sliced fish and salt to taste.  Cover and cook on a medium low flame till done.  This goes well with white rice and is one of the tastiest curries I have cooked.

Clams With Spinach

Traditional Mangalorean Clams With Spinach

Another traditional recipe that I miss which was a frequent dish in our house at least twice a month.  Every house had a chapra (frame) of basale (spinach)  growing in their garden and we could pluck it anytime we wanted to cook it.  Fresh and green and oh so delicious.  Cooked with fresh clams and freshly ground coconut and other condiments, this is a lip smacking, simple delight.

The Recipe:

500 gms of Indian spinach or basale, cut into finger sized pieces discarding the tough stems; 1/2 cup Indian Dhal (Tur dhal or yellow lentils); 1 kg  clams; salt to taste.

Masala:  Grind 1/4 cup grated coconut; 3 tsp coriander seeds; 1/4 tsp mustard; 2 pinch cumin seeds; 6 black pepper corns; 1/4 tsp turmeric powder; 4 flakes of garlic; 1 tsp chilli powder; 1 onion.  Consistency should be a thick, smooth paste.

Seasoning:  1 sprig curry leaves; 1/4 tsp mustard; 2 flakes crushed garlic; 1 tbsp oil.

Wash clams in running water till all the grit and sand is removed and water is clear.

Pressure cook the spinach and dhal with 250 ml water for 7 minutes.  Remove from stove. Open the cooker after 10 minutes cooling time and stir in the masala.  Return to the stove and add the clams.  They will open out within minutes.  Simmer for 3 minutes.  Add salt to taste.  Remove from stove and keep hot.

Heat oil in a shallow pan.  Add mustard and when it spurts, add the curry leaves.  Stir for a couple of minutes and then add the crushed garlic.  Fry till garlic is golden brown.  Pour it over the cooked Spinach and Clams  and serve hot with plain rice and home made mango pickle.

NB:  Can use prawns instead of clams.

Cashew Nut Indulgence

Cashew Nut Payasam

Mangalore is known for a surplus of cashew trees and summer time is a feast of fruits.  Most houses have  cashew trees in the compound and a single tree could have many hued pear shaped fruits ranging from yellow to orange to dusky red.  While the fruit is seldom eaten ( I made cashew fruit wine once which was a real hit, and that recipe will be shared some other time), the nuts are highly prized and a delicious addition to any menu.

The Cashew tree is large and evergreen and contains fruits which are pear shaped called the cashew apple. The fruits come in a variety of yellow, orange and red and has a very sweet aroma and taste. The fruit has a single whitish seed called cashew seed or cashew nut. The seed is surrounded with a double shell. It is a popular nut  which  can be eaten in numerous ways.  They are mildly sweet in flavor and packed with energy. The nuts have a buttery texture and are cream in color. It is used generously in Mangalorean cuisine and is a must in any Mangalorean household. 

Nutritional Value 

It helps to lower the bad cholesterol. It is a good source of magnesium which keeps our bones strong.It provides us with great energy and is packed with dietary fiber. It is a 'high-satiety food' which keeps us full and therefore are known to play a great role in weight maintainence.

Did you know? 

The cashew plant belongs to the family of poison ivy but surprisingly it produces a delicious nut.
The nuts last for about 4-6 months but if they are roasted at a very high temperature then it can easily get destroyed.

The Recipe:

1 cup cashew nuts; 3 cups milk; sugar to taste; 3 pods cardamom, crushed; 1 tsp sooji (semolina for thickening); 2 tbsp ghee; 1 leaf of vark or edible silver foil (optional).

Soak the cashew kernels overnight in warm water.  Next day drain and wash.  Heat a heavy bottomed pan and add the ghee.  Lower the flame and add the sooji, stir frying till golden brown.  Takes hardly a minute.  Next add the milk, sugar and cashew nuts and cardamom and bring to the boil.  Lower heat and cook till thick, stirring constantly to avoid burning.  Serve hot at the end of the meal with a tsp of ghee (optional).  Decorate with silver foil.  

NB:  Vark is stored in books of tissue paper.  Gently remove one leaf, open the tissue paper and invert over the payasam.  Avoid touching with your fingers as this is very delicate and will stick to your hands.  Adds a very professional twist to any dessert.

Mangalorean Cashew Pulav

Cashew Rice

Ever since I listed my kitchen with Plate Culture, I have been cooking Mangalorean Food for special occasions.  To hone my skills and also to plan for future cookery classes.  My family and friends are very appreciative and give me positive feedback all the time.  All the participants loved the idea of cooking their own Indian food in far away lands and here is one of the recipes I taught them.

The Recipe:

250 gms long grain, basmati rice, washed and drained; 1 cup cashew nuts, soaked overnight; 1 large onion, sliced fine; 1 inch piece ginger, minced; 4 large cloves garlic, minced; salt to taste; 1 tbsp ghee; 1 tbsp olive oil and 500 ml warm water; 2 cloves, 1 inch stick cinnamon and 2 cardamoms, whole.

Heat the ghee and oil (add both together) in a non stick pan.  Throw in the spices and when they crackle, lower heat and add onions, ginger and garlic.  Stir fry a few minutes till golden brown.  Add the rice and gently mix until transparent and all the grains coated with oil.  Add the soaked cashews (discard the water) and stir fry a few minutes.  Transfer to rice cooker, add salt and warm water and cook till done.  Serve with Chicken Stew and Cucumber Pachdi.

In A Pickle

 Tender Jackfruit Pickle

 We have never used bought pickles in our house as my Mum was an expert in making a variety of them every year during summer.  We always had a vast selection of pickles, relishes, chutneys and what not to suit every palate.  One of her specialities was the Tender Jackfruit Pickle which was a hit with everyone who tasted it.  Every summer my Mum would start her pickling and gift bottles to her friends and family.  If you are able to get a couple of tender jackfruits, try this recipe and enjoy the result.

The Recipe:

1 medium sized tender jackfruit.  Rub cooking oil lavishly all over your hands and the knife you will be using  to cut the jackfruit.  This will save you a lot of time and effort after wards when you have finished cleaning , coring and cutting the jackfruit into half inch pieces.  Steam in idli cooker for 15 to 20 minutes depending on tenderness of the fruit.  To test insert a metal or wooden skewer into a piece.  When it goes in easily, it is ready.  Keep aside.

Masala:  1/2 tsp jeera; 1 tsp pepper; 1 tsp mustard;  Stir fry in hot pan without oil  for 10 minutes until dry and crisp. .  Cool and grind with 1/2 cup vinegar, 1/2 tsp turmeric powder and 3 tbsp chilli powder to taste.  Keep aside.

Seasoning:  1 tsp mustard; 1 large pod garlic (about 1 handful), minced; 1 large sprig curry leaves; 1/2 cup gingelly oil.  Salt to taste.

Heat oil and add the mustard seeds.  When it spurts, add the curry leaves and stir fry a minute.  Add the garlic and brown on medium flame.  Remove from fire.  When cool, stir in the steamed jackfruit and ground masala and additional vinegar if required.  Add salt to taste.  Store in the refrigerator as it does not last long when stored at room temperature.  Enjoy with rice and dhall or curds rice or eat it by the spoonful like we did as kids.

Omlette In Mango Sauce

Moz San Go

I was very excited when my recipe for Mango Sauce was published in the Eve's Weekly years ago.  I have always loved experimenting in the kitchen and the Mango Sauce I made is today a household favourite.  I always have a bottle handy and use it with fried eggs, omlettes, chaat, bread and butter and plain boiled vegetables as well.  I gave it a fancy name because that's just what it is- a delectable figment of my imagination stored in a long glass bottle.

The Recipe:  

One  2 egg omlette cut into 3 pieces.  Keep warm

For The Sauce:  2 cups water; tamarind to taste; 4 country mangoes, skinned; 3 dried red chillies, broken into bits; a pinch of mustard; a sprig of curry leaves; 1 tsp ginger garlic, minced; oil for frying; jaggery or brown sugar to taste; a pinch of salt.

Soak the mango skins and tamarind  in the water for twenty minutes.  Squeeze and keep aside.  Heat the oil and add the mustard.  When it spurts, add the curry leaves and broken chillies.  Add the minced ginger garlic and stir for a minute.  Lower heat and add the tamarind water and the mangoes, jaggery and salt.  Bring to the boil.  Lower heat and simmer till sauce consistency is reached.  Cool, remove mangoes (can eat them) and bottle.  Keep in the refrigerator and use as and when desired.

A Very Special Treat

Sweet Mango Curry

My visit to Bangalore this year was spent catching up on all my favourite childhood recipes made to order  by my Mum .   During summer in Mangalore, the market would be flooded with all kinds of mangoes and the kaat or country mango was always destined for the Sweet Mango Curry, which I loved.  I would sit at the table for hours gnawing on the fibrous fruit and savouring the thick, aromatic curry.  It is quick and easy to prepare and one cannot help smacking one's lips in anticipation of yet another tradional favourite.

The Recipe:

10 country mangoes, skinned; 3 dry, red chillies broken into pieces; large sprig  curry leaves;  lime sized ball of tamarind soaked in 1 cup water for 15 minutes; jaggery or brown sugar to taste;  2 tbsp oil for cooking.  and a pinch of salt.


Soak the mango skins in 1 cup water for 15 minutes and squeeze all the juice out.  Discard the skins.  Heat oil in a deep pan.  Add mustard seeds.  When they splutter add the curry leaves and stir fry a minute.  Next throw in the broken pieces of dried red chilli and stir till crisp and colour intensifies.  Add the tamarind water, the mango water and the peeled mangoes with the jaggery to taste and a pinch of salt.  Bring to the boil, lower flame and simmer till thick.  Can be eaten plain or with rice.  Either way, this is one dish guaranteed to warm the cockles of your heart.

Jack (Fruit) Of All Trades

Tender Jackfruit

As a child, whenever my Mother cooked vegetables like jack fruit, pumpkin, ladies finger, greens and what not, we turned our noses up and surreptitiously dumped our portions in the dustbin. Last week my brother bought some tender jack fruits and requested my Mum to cook it.    I was aghast!  Memories of my childhood bete noire surfaced and I wrinkled my nose in disgust.  I liked the pickle but the vegetable was a different matter.  To cut a long story short, I liked it and am sharing the recipe today.


The Recipe:

1 small tender jack fruit, cleaned and chopped (this is an art; rub oil all over your fingers before you even attempt to cut it); 1/4 coconut, grated; 1 tsp mustard; 1 large onion, sliced fine; 3 dried red chillies broken; 1/2 tsp jeera (cumin seeds) powder; a few sprigs curry leaves; salt to taste a pinch of haldi (turmeric); a pinch of mustard and 2 tbsp oil for stir frying.

Grind the coconut and mustard together.  Keep aside till required.  Heat the oil in a non stick pan and add the mustard seeds.  When they crackle add the curry leaves and broken red chillies.  Stir fry a minute.  Now add the sliced onions, lower flame and cook till golden brown.  Add the ground coconut and fry for a few minutes till a delectable aroma arises.  Lastly add the turmeric, jeera powder and the tender jack, stir fry a minute, lower flame and cover and cook for 5 minutes.  Add water if required.  Serve hot with rice or chappathis.