Thursday, March 15, 2012

All About Tulu Nadu n Their Ethnic Cuisine

Manglorean cuisine is a collective name given to the cuisine of Tulu Nadu region of India which comprises cuisines like Udupi well as cuisine of the other Mangalorean communities like that of Billvas, Mogaveeras, Bunts, Saraswat Brahmins and Mangalorean Catholics.Mangalorean cuisine is largely influenced by the South Indian cuisine.

There are various theories and legends surrounding the origin of the Bunt community. They all suggest that the Bunts are not native to the Tulu Nadu region and are migrants from Northern India. The legends and theories connect the Bunts to the Naga of Hindu mythology. 
Bunts have always had a panchant for manly sports especially Kambala- water buffalo racing. In ancient times Bunt kings used to organize Arasa kambala where people would compete for a huge price money in offer. Nowadays kambala are organised by associations run by Bunts.                                                                    

Kori -katta a form of Cock fighting which is banned by the government of India due to pressure of animal activists was something which Bunts loved to organize.
Another passion of Bunts is yakshagana, a form of theatrical opera similar to Kathakali of Kerala. Stories from the Hindu mythology are usually depicted in them. A popular yakshagana play among the Bunts is based on the Devi Mahatmyam.

The most favoured meat preparaton of the Bunts is the chicken curry called kori gasee. Jackfruit, Banana, Mango etc., are used in various forms to prepare a wide variety of detectable dishes ranging from Kundapur to Mangalore, the Bunt cuisine contains many variations in use of ingredients and methods of preparation. This has only enhanced the distinctive flavors of each region and lent freshness to the culinary marvels of the community.
The cuisine of Bunts is popular all over the world  where many Bunts own a number of hotels and restaurants . Bunts specialize both in vegetarian and non-vegetarian dishes. Among non-vegetarian dishes, Kori Rotti,Kane Gasee,Neer Dosa and kori gasee are well know.
I appreciate Navanitha Malli for sharing her  collection of traditional recipe with my blog.

4 tbsps of desi ghee
3 big onions, chopped
Few curry leaves
15 cloves of garlic
1’ ginger
2 large tomatoes, chopped
1 tbsp tamarind paste or juice of 1 lime
40 gms puli munchi masala or to taste, available at all super markets in Mangalore
1 kg chicken, cut & cleaned
i appreciate 
 Salt to taste


1. Fry 3 big onions in 4 tbsps of ghee in a cooker till pink.
2. Add curry leaves & fry until it gives out a nice aroma.
3. Add 15 cloves of crushed Garlic & sauté for a while.
4. Now add grated ginger, chopped tomatoes, tamarind paste, puli munchi masala powder, add water & bring to a boil.
5. Lastly add the cleaned & cut chicken. Pressure cook till done.
6. Serve with dosas, chapatis or rice.

This curry is pretty spicy.


1lb chicken
Onion 1 (medium sized)
Cumin seeds 1/2 tsp
Curry leaves 1 sprig
Tamarind paste 1/2 tsp
Bafat powder 3 tsp
Coconut scraped 5 to 6 tbsp
salt to taste


1. Cook chicken with salt, 2 tsp Bafat powder and tamcon . When cooked keep aside.
2. To the scraped coconut add 1 tsp bafat powder and cumin seeds and mix.
3. Heat oil in a pan. Add chopped onion and fry.
4. When onion turns light brown and curry leaves and coconut mixture and fry till you get the aroma of the coconut.


1 kg chicken cut into medium size pieces
2 big onions cut fine
2 tomatoes cut fine
1 tsp ginger garlic paste
4 Tbsp thaal powder
1/2 tsp turmeric powder
1 cup coconut milk
salt to taste


1. Take little oil and ghee in a kadai, fry the onions till pink, add the chicken pieces and ginger garlic paste and continue to fry for a while
add the tomato, salt, add the thaal powder, turmeric powderand cook the chicken till done.
2. Add the coconut milk and bring it to a boil.
3. Garnish with freshly cut coriander leaves.
4. Thaal chicken is done.



1 kg preferably Desi chicken
1 tsp peppercorns
18 - 20 long red chillies
1 1/2 tbsp coriander seeds
1/8 tsp methi seeds
1 tsp jeera 
1/8 tsp turmeric powder
1 grated coconut
8 flakes of garlic (small size)
pure ghee as required
salt to taste
1/4 tsp thick tamrind extract
1 medium onion for grinding
1 large onions for cooking

Method :

1. Heat a tbsp ghee & roast all the dry ingredients like red chillies, coriander seeds, jeera, methi seeds, peppercorns, turmeric powder, one by one in a heavy bottomed pan. (Roasting has to be done till each ingredient starts giving out its aroma. Remove immediately.) 
2. In the same pan fry 1 medium onion & garlic till light brown in ghee. Remove.
3. In the same pan roast the freshly grated coconut till medium brown over low flame.
4. Grind all the above ingredients to a fine paste along with tamrind. Add water as required. Rinse the grinder with half cup water and add to the ground masala.
5. Take a cooker and fry one large onion in ghee till brown. Add the ground masala and salt. Boil for ten minutes without pressure. Check the taste.
6. Add the cleaned and cut chicken to the cooker. Cover and cook for further 15 - 20 minutes or till done with pressure.Broiler chicken takes less time 2 cook. ( You may add 2 cardamons, 2 cloves and a piece of cinnamon while cooking. )
7. Pour into a serving dish. ( Never garnish with coriander leaves. )

For seasoning:

2 tbsp ghee
1 medium onion, chopped fine
1. Take a small pan and heat the ghee. Add the onion and fry till medium brown.
2. Pour this over the cooked chicken curry. Cover immediately. 
3. Serve with Rotti. If Rotti is not available then serve it with other authentic Mangalorean dishes like neer dosa, idli, aapam, etc
 1.The same recipe can be prepared using 1 1/2 - 2 tbsp Mangalore Chilli Masala Powder & skipping the 1st step. The chilli powder can be reroasted along with the coconut.
2. You may use 1  1/2 coconuts, for more gravy.
3. This rasa can eaten with broken & soaked chakuli also. A real delicacy.....
COONDAPUR STYLE  add chicken and mix well and let simmer for 5 mins.


1 kg mutton pieces or chicken
1 1/2 tbsp Mangalore chillie masala powder                                                                    
1 big grated coconut
10 small flakes of garlic
pure ghee as required
salt to taste
1 tsp tamrind paste
1 medium onion for grinding
1 large onion for cooking
1 whole cardamom (optional)
1 piece cinnamon (optional)
2 cloves (optional)

Method :

1. In a heavy bottomed pan melt ghee & fry 1 medium onion, garlic till light brown. Add 1 tbsp of Mangalore chilli masala powder & fry for a further few minutes. Remove.

2. In the same pan roast the freshly grated coconut and 1/2 tbsp chilli masala powder together till medium brown over low flame.(Take care not to burn the coconut.) Grind to a coarse paste,( not fine) will take only a few minutes. Keep aside.

3. Grind the above fried ingredients ( No 1 ) to a fine paste adding tamrind paste & little water. Remove from grinder. Rinse the grinder with half cup water and add to the ground masala.

4. Take a cooker and fry one large onion in ghee till brown. Throw in the cardamom, clove & cinnamon. Add the ground masala ( No 1) and salt. Boil for ten minutes without pressure. Check the taste.

5. Add the cleaned and cut mutton to the cooker. Cover and cook for further 20 minutes or till done with pressure. There should be only very little gravy in the cooker. Add the coarsely grounded coconut & mix well. Cook for a further 5 min mixing & taking care not to burn the ajadina.

For seasoning:
2 tbsp ghee
1 medium onion
1 curry leaf ( optional )

1. Take a small pan and heat the ghee. Add the onion and fry till medium brown. Add curry leaf.
2. Pour this cover the cooked mutton curry.
3. Serve with neer dosa, idli, aapam, etc

Bafath Powder

Short chilies 125gms
Long chillis  650gms
Corrienderseeds 60gms
Cunin seeds  2 1/2tbs
Mustard seed  1tbs
Pepper corns 1tbs
Turmeric  1tbs
Cloves and cinnamon 1 1/2tsp
Method: Dry all the ingredients in the sun for 2-3days and powder all the ingredients into smooth and fine powder.
Store it in a airtight container or for longer period refrigerator it.


To prepare 750 gms masala powder
1/2 kg Dried long red chillies
125 gm coriander seeds
5o gm jeera
50 gm peppercorns
25 gm methi seeds 
4 tsp turmeric powder
1. Clean & remove the stalks of the chilies.
2. Roast a handful of chilies on a heavy bottomed pan over medium flame. The chillies must turn brown & crispy when you break them with your finger. Remove & follow the same procedure until all the chillies are roasted.
3. Roast rest of the ingredients separately over slow flame.
4. Cool & powder it and Sift using a metal sieve.
  Stores in a airtight box up to one year.

God comes to the hungry in the form of food.


  1. Pavi Hitesh All I can say is awesome,awesome,awesome:).

  2. Reena Pinto Really enjoy reading your blog