Monday 18 May 2015

Bangude Pulimunchi (Mackerel in hot and tangy gravy)

This is a very popular dish among the “Bunts” community in Mangalore.  Mackerel is known as Bangude in Mangalore.  Puli in Tulu language means sour and Munchi means chilly.   
Bangude/Ayala/Mackerel        -   2 big
Red chillies                                   -   10 to 15
Green chilly                                  -    1 or 2
Coriander seeds                          -    ¼ tsp
Jeera                                              -    ¼ tsp
Methi (uluva)                               -    ¼ tsp
Onion  sliced                                -    2 medium sized
Pepper corns                                -    ¼ tsp
Turmeric powder                        -     ¼ tsp           
Ginger                                            -     1” finely chopped
Garlic                                             -     3 flakes finely chopped
Tamarind                                      -     1 small lemon sized
Oil                                                  -     2 to 3 tsp
Curry leaves   optional


Cut and clean the bangude (ayala/mackerel), add pinch of turmeric powder and salt and keep aside.
Take tamarind in a bowl, add warm water then keep aside for 5 to 10 minutes then prepare thick puree.

Dry roast the red chillies, coriander seeds, methi seeds, jeera, pepper corns and turmeric powder for a few minutes till nice aroma comes (in a low flame).   Let it cool for sometime then grind it to fine paste.
Heat mudpot/vessel/pan, add oil, add finely chopped garlic, add chopped ginger fry for a minute then add sliced onion and green chilly fry till the onion colour turns light brown.  Then add grinded chilly paste, salt ,tamarind puree and water according to consistency (generally this is  medium thick gravy) let it boil for 5 to 10 minutes.  Then add fish pieces slowly mix so that the gravy gets coated on the pieces properly. 

Cover the pan and cook in medium heat for 5 to 10 minutes.
Enjoy Bangude Pulimunchi with steamed rice or akki roti.

Note :--  This tastes better if prepared in earthen pot, and tastes even better if kept for next day. 

Saturday 9 May 2015


This is the easiest and quickest  tomato curry which goes well with all dosa, rotis etc..   This can be used with rice for meals also.  Phanna upkari is a Konkani traditional dish in which we generally use red chillies and tamarind then season with onion.  (refer different types of Fish phanna upkari in blog).  I learnt this from Sudha pachi (aunty).   She introduced this dish into our family.  The taste of this phanna upkari is very nostalgic and takes me to my childhood days.  Even though she was a working woman she always found time to prepare this for us, even after coming back from work.   Today is mother’s day and My aunt is very much like mother and I still miss your tomato phanna upkari.


Tomatoes                           --  5 to 6
Onion                                  --  2 medium size
Red chilly powder            --   2 tsp (as per your spice level)
Oil                                        --   1 tbsp
Salt to taste
Finely chop onions and tomatoes and keep separately.  Take a deep frying pan, add oil when heats add finely chopped onions fry till golden brown then add chilly powder fry slightly for 2-4 seconds.   Quickly add tomatoes and salt and fry for 2 seconds then add little water just boil it for 5 to 10 minutes.   Tomato phanna upkari is ready to serve.

Friday 8 May 2015

Instant oats dosa

This is a very quick, healthy and tasty recipe for those people who don’t like to eat oats as porridge. This is a balanced diet and makes you feel full for a long time.  I learnt this from Paddu’s kitchen.

Oats                                     -     1 cup
Rice flour                            -      2 tbsp
Rawa  (semolina)              -      2 tbsp
Butter milk                         -      ¼ cup
Green chilly                        -      2 finely chopped
Coriander leaves               -      1 tbsp finely chopped
Jeera/cumin                       -       1  tsp
Salt to taste
Oil for making dosa


Slightly fry the oats for few seconds then make powder.  Take one bowl, add oats powder, rice flour, rawa, salt, butter milk, coriander leaves and green chilly mix with little water to make dosa batter consistency.  Keep aside for 15 minutes.  Heat non stick tawa pour a ladle of batter spread it lightly like a normal dosa.  Sprinkle 1 tsp oil around the dosa keep it on medium flame and cook it till it gets cooked completely.  When its cooked flip it over the other side and roast both sides properly (this dosa is very soft ).

Tuesday 5 May 2015


This is a dry chutney powder which can be stored for about one month and can be eaten with dosa, idly etc after mixing with Oil or Ghee.

Red chillies                    -- 10 to 15
Urad dal                         --  1 cup
Hing powder                 --  ¼ tsp
Salt to taste                 


Dry roast red chillies for a few minutes and keep aside.  Dry roast urad dal till light brown, then add hing powder and fry for another 2 minutes.   Switch off the gas and let it cool for sometime.  Crush red chillies to smooth powder in a mixie jar then add urad dal and salt and make a little coarse powder.  (please do not make fine powder because taste varies).  Store it an air tight container and serve accordingly.