Daali Thoy or Daali Thove / Konkani style simple dal recipe

daali thoy / daali thove

Daali Thoy or Daali Thove / Konkani style simple dal recipe

You’d think this is another dal recipe on the internet. Well, it is. But it’s simpler, lighter and healthier than your usual dal. That’s what I think, at least. Back home in Mangalore, granny would make this style of dal and a spicy fried mackerel or rava fried sardines to go with it. It makes for a lovely meal on a warm and humid day. In Mangalore, most recipes came from various communities and were known to be popular for the same reason. Like, Shettys and their chicken dishes, Konkanis and their vegetarian fare, and so on.

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Kadle Manoli Aajadina / Ivy Gourd and Chickpeas with Coconut

ivy gourd

Kadle Manoli Aajadina / Ivy Gourd and Chickpeas with Coconut

This one’s no different from the beans aajadina I had cooked recently. This one too uses the same coconut mixture in the end to be stirred in. Ivy gourd, from what I’ve seen and eaten around here, is almost always cooked to death. Well, that’s true for most vegetables. Homemade or not, these lovely crisp veggies are often overcooked with so many spices that you won’t know what you’re eating. I guess that’s why many twitch their face when they see these vegetables being served at lunch in the office or at home. Thankfully, I’ve grown up eating vegetables cooked lightly so they retain their colour, shape and original taste.

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Beans Aajadina / Beans Sukka / Beans stir fried with coconut

Beans aajadina / beans sukka

Beans Aajadina / Beans Sukka / Beans stir fried with coconut

French beans are one of my favourite vegetables. It cooks fast and works in any form and cuisine. Be it a quick stir fry with salt and pepper or garam masala or in sambar, beans are made a number of ways in India. One of my go to recipes is a sukka. We are more familiar with chicken, mutton and seafood sukka dishes at restaurants. But back home, sukka or as it’s called in Tulu “aajadina”, is a common way of making a side dish with vegetables. Beans, ivy gourd, chickpeas and many other legumes and vegetables are made this style.

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Kori gassi | Mangalorean chicken curry

Kori gassi / chicken gassiKori gassi | Mangalorean chicken curry recipe

Nothing can come close to my late grandmother’s kori gassi (chicken gravy, literally translated). It was even better when made in a clay pot (bisalé) on a wood fire ‘stove’ which gave it an earthy smokey flavour. The flavours would intensify the next day and the gassi would then be had with neer dosae (paper thin rice crepes) or semedadye (string hoppers/rice noodle cakes).

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Mangalorean style pork curry / Pork bafat

pork curry

Also called Bafat Pork and Dukra Maas.

A friend/colleague from my Bangalore Zomato days moved into my flat a month ago. We share a common love for pork. The Mangalore style in particular. Thankfully his mum sent him her recipe for Dukra Maas and we managed to find some pork here in Gurgaon (no not those dirty pigs running around the city!).

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Chicken Ghee Roast

Ghee Roast is originally from Kundapur. God knows the Kundapur women are fiercely protective of their recipes. I found my way around it, but it doesn’t come close to the one I tasted a few years ago. A Kundapur friend’s Kundapur mother’s, whose recipe she never shares.

Ingredients for ground masala:
Dried red chillies – 7-8
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Pepper corns – 1 tsp
Garlic – 2 cloves
Ghee – 2 tbsp

Other ingredients:
Chicken – 1/2 kg
Curry leaves – a fistful
Ghee – 2 tbsp

Method:
1. Saute all the ingredients for the ground masala in ghee one by one.
2. Grind into paste with some water.
3. Heat more ghee, add curry leaves and then tip in the ground masala in it.
4. Cook it till the colour of the masala darkens.
5. Add the chicken and a cup of water, cook for 20 mins in med – low flame or till chicken is cooked.

Serve with dosa or rice.

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