Tag: Mangalorean cuisine

Indache Manni (Palm Sago Pudding)

Explore the exquisite world of Palm Sago Starch. It is also known as Indache Peet in Konkani. This is a hidden gem in the culinary traditions of Mangalore. It is used to make manni also known as pudding.

Extracted from the trunk of the majestic Caryota urens tree, this unique ingredient has been cherished for generations. It is revered for its unparalleled ability to create delectable puddings. It tantalizes the taste buds with its subtle sweetness. It also serves as a natural coolant that soothes even the most unsettled stomachs.

In the rich culinary heritage of Mangalorean cuisine, Indache Peet is important. It is especially significant in creating delightful puddings like Manni. Indache Manni celebrates the fusion of simple ingredients. It uses jaggery, nuts, and coconut milk. The result is a treat that not only pleases the palate but also nourishes the body. The pudding has a wobbly texture, like a popular German dessert called ”Wackel Pudding,” known for its fun jiggle.

Check out my other recipes for tea-time snacks here below

Jackfruit fritters

Patholi

Egg Puffs


Indache Manni / Palm Sago Starch Pudding

Manni is indeed a delightful and almost extinct sweet preparation from Mangalore, a coastal city in Karnataka, India. Let’s dive deeper into this traditional pudding that has been cherished across generations.
Prep Time10 minutes
Active Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Indian, south-indian
Keyword: Dessert, Konkani Cuisine, summer, Teatime
Yield: 2
Calories:
Author: Sherryl Andria

Materials

  • 85 g Indache peet
  • 3.5 cups Water
  • 1 tsp Salt
  • ½ cup Coconut milk
  • 125 g Jaggery depending on sweetness
  • 4 pods Cardamom seeds removed and powdered
  • 10 pieces Cashew nuts halved, as required
  • 15 pieces Raisins optional
  • Ghee for greasing the plate and pan

Instructions

  • In a large pot, take 85g indache peet, 3.5 cups water, salt, 1/2 cup coconut milk. 150g jaggery and cardamom.
  • Mix together
  • Place the pot on medum heat, stirring continuously until it thickens. This take approximately 10 to 15 minutes.
  • When the mixture starts to boil, reduce heat.
  • Add cashews and raisins (if using). Keep stirring and mixing for 1 minute.
  • Turn off heat. Add 1 tsp ghee and mix well.
  • Grease a 12-inch steel plate with ghee. Pour the cooked mixture onto the plate.
  • Allow it to cool. Once it sets,cut into squares or diamond shapes.
  • Enjoy the delicate dessert of manni. Best when its cold.

Video

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Semolina Pancake / Dosa

Apart from being a delicious Semolina dosa or crepe one thing I like when I prepare this recipe is never have to think about soaking rice for 3 hrs, making a paste by blending it or going through my pantry to check if I have enough rice stocked up. Most recipes of Indian crepe or dosa needs to go through a fermentation process for a fluffy batter and this is one of the recipes which can be prepared within minutes, without going through the hassle of what kind of rice grain is required for it.

If you are trying this for the first time, make sure you have the right appliance or griddle with even heating. My first attempt was a hit and was on a portable hotplate which later got damaged over time and thereafter my pancakes were not cooking evenly.  That’s when I realized my pan was also damaged (thus pancakes turning sticky on the base). However, I managed to get a good tawa made for induction cooking (fits perfectly on my induction hob) after browsing through stores.

When I made my first beautiful semolina crepe with a dip of Asafoetida chutney and tomato rasam (my hubby prepared this – I wished I had taken pictures but I guess will have to wait for the recipe until he does it again 😋)

first pancake_IMG_7608

 

Appliance needed: Crepe pan/Tawa with tight-fitting lid, 25 cm non-stick

Preparation time: 10 – 15 minutes

Cooking time: 45 minutes

Makes: 10 – 12

Ingredients

Olive oil / Veg oil / Ghee 

All-purpose flour / Maida – 1 cup 

Semolina (fine) – 2/3 cup 

Salt – 1/2 tsp

Water – 2 1/2 cup 

Yogurt – 1/2 cup

Milk (pastuerised) – 1/2 cup

Shallot for coating the pan with ghee (*see here) – cut through the belly into half / through its root

Seasoning:

Mustard seeds – 1/4 tsp

Curry leaves – 1 long strand

Cumin Seeds – 1/2 tsp

Kashmiri red dry Chili – 2, halved

 

 

Directions

Preparing batter:

1. In a large bowl, Mix together flour, semolina and salt. Add water stirring between each addition until it is smooth without lumps.

Pour yogurt and milk . The batter must have a pouring consistency. Mix well and set aside.

Ingredients

Seasoning:

2. Heat a small container until hot coated with 1 tbsp veg oil , add mustard seeds. Once they sputter, add cumin, curry leaves and dry chilies. Toss it for half a minute and pour it into the batter.

Seasoning- semolina dosa

Mix the batter. Unfortunately I missed taking picture after seasoning but will update it the next time I make it. 🙂

Crepe Preparation:

3. Heat a crepe pan or omelette pan until hot, then rub around the inside of the pan using the shallot pierced onto a fork.

4. Using a large ladle pour about 100 ml or 1/4 cup (depending on the size of your griddle) into the center, then immediately tip the pan to coat the base evenly to form a thin base.  Drizzle some ghee along the sides. Cover with a tight-fitting lid and cook the pancake for 6 minutes on medium-high heat (induction  stove 6).

The pancake or dosa must be set entirely on the top and the sides must turn slightly brown.

pancake on a griddle_IMG_8963

5. Using a spatula, loosen the pancake off the griddle. Lift it off and place it on a flat/serving plate (*see notes).

Repeat with the remaining batter from step 4 to make as many pancakes needed.

lifting off crepe IMG_8962

Serve hot with any dip. My husband prepared coriander chutney to accompany the Semolina Dosa. I make this quiet often on weekends when we can relax and not use too much of our time in the kitchen. You can double the recipe for more pancakes and store left-over batter in the fridge to be used the following day.

semolina dosa IMG_8980

If you add more flour the pancakes become less brown in colour.

Semolina crepe_IMG_8982

 

 

Notes:

* To grease the pan with oil or ghee click here and check under directions 3-4.

* If your making the pancakes in advance, fold them in quarters and place them in an insulated box to keep them warm.

pancake in a insulated box _IMG_8954

*While lifting off or removing the pancake decrease heat and when pouring batter increase heat.

 

Stay Healthy! 🙂

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Cucumber Steamed Cake / Mangalorean Mandas

Yesterday was Deepavali, so I thought of preparing this incredible rice cake called as Cucumber cake or Mandas (konkani) which my mom used to prepare occasionally at home. The steaming process gives a lovely aroma due to the common ingredients such as jaggery and coconut that I usually add to most of my mangalorean snacks (please check the Mangalorean Recipe categories for more on this).

Preparation time: 15 minutes + soaking time

Cooking time : 30 to 60 minutes

Serves: 4 to 6

 

 

Ingredients

Cucumber – 370 g / 1 large, peeled with seeds removed and chopped

Ghee / Oil – 3 tbsp

Idli rice / White small grain – 1 cup, soaked for 3 to 4 hours (*see here)

Fresh or frozen grated Coconut –  95 g

grated coconut

Jaggery – 70 g, powdered (more info on jaggery read here)

Jaggery

 

 

Directions

1. Soak the rice for nearly 3 to 4 hrs with water 2 inches above the level of rice. Prepare the rest of the ingredients.

2. First blend the cucumber to liquefy, otherwise the blender might heat up while adding the hard ingredients at the bottom.

Cucumber chopped

Then, add the rest of ingredients such as rice, coconut and jaggery. Do not add any water and blend to make a smooth batter of running consistency.

batter for cucumber cake

3. Grease the container with 1 tsp Ghee. Pour the batter into a container and drizzle 2 tbsp ghee. Run a knife through the batter to evenly spread the ghee.

preparing for steaming

Cover with aluminium foil.

4.  In a large pot or work with enough water, place it on a stand of water bath. Close the lid. Cook for 30 – 60 minutes until a toothpick or skewer inserted comes clean without any wet batter.

steaming process

Cooking time varies so check after 30 minutes. You can remove the foil carefully with a pair of tongs and place it back. Steam can be very hot hence must take care not to cause steam burns.

IMG_8937

Steamed Cucumber Cake

 

Thank you for visiting!

 

Stay Healthy! 🙂

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Onion Fritters / Onion Bhaji – Vegan

Quick and easy vegan recipe of crispy Onion fritters also known as Onion Bhaji in Indian cuisine, mainly served as a snack or starter before a main course. Its also sometimes named as pakora (fritter) which are deep-fried in a batter of chickpea flour.

I make this quiet often when we want to munch on snacks and this is quick to prepare during weekends. Most of the recipes call for many ingredients for Onion Bhaji and I made it super-quick for minimal prep and time in the kitchen.

Preparation time : 5 minutes

Cooking time: 10 minutes

Serves: 2

Ingredients

Vegetable oil for deep-frying

Onion – 1 medium, thinly sliced

Chickpea flour/ Gram flour / Besan – 1/2 cup / 70 g

Rice flour – 2 tbsp, for crispness

Water – 25 ml if required

Red chili powder – 1 tsp (optional)

Salt – 1/4 tsp

 

Directions

1. Peel and wash onion. Cut into thin slices.

2. Add chickpea flour or besan, rice flour, salt. Mix and coat together using your hands or spoon. It will turn sticky as onions release water while mixing. Do not add water yet until well mixed for half a minute.

Ingredients for Onion Fritter | Vegan Recipe | Delicious Sweet Aroma

Now you can add little water but not too much.

4. Heat oil in a deep-bottomed container of 2-inch. Drop the batter in small amounts as shown.

Frying Onions | Deep-fry | Delicious Sweet Aroma

5. Fry in batches for 2 minutes or until it changes color to light brown. Strain with a slotted spoon and place on kitchen paper towels.

Frying Onions | Vegan | Delicious Sweet Aroma

Onion Fritters or Baji | Vegan | Delicious Sweet Aroma

Serve hot with tea ☕ or any spicy dip. We have this quiet often in the evenings and by the time I’m done frying with my last batch they are almost over ☺. However, this time I managed to get a picture while my hubby patiently waited.

Onion Fritters or Onion Baji | Vegan Recipe | Delicious Sweet Aroma

A quick picture before crunching into them.

Onion Fritter | Vegan/Vegetarian Recipe | Delicious Sweet Aroma

 

You can pin it for later use. If you have tried it please share your views . I would like to hear your thoughts👇 ✍. Thank you for visiting my post.

 

For related recipes of fritters and Ingredients click below:

Goli Baje Recipe

Spicy Banana Pepper Fritters 🌶

Jackfruit Fritters

Banana Fritters 🍌

 

 

 

Stay Healthy!

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Flower Crab – Curry (Mangalorean Recipe)

I have been wanting to make these crabs for so long but always had something else planned for the weekend. I have never cooked crabs nor had the slightest idea what should be done if the crab is alive, neither did my husband. I told my husband: “My job is to cook the crab yours is to kill it” (fair enough right? 😜). So, on Sunday we finally managed to wake up a bit early with excitement to get fresh crabs from the wet market near us. Hoping they were still available at the market we happily found them at one of the stalls I intended to buy from. I was expecting the crabs to be alive but they were slightly cold when touched, mostly frozen when transported from the port I believe, tied with rubber bands not moving. Husband: “My job is done!” with a grin. We let the person at the stall pick the crabs for us as he was better at picking the fresh ones, 4 huge crabs for 22$.

The process of cleaning crabs takes less than 15 mins for 4 crabs. Prepare a curry paste and let the crabs cook in the spice paste for 20 minutes. You must definitely give it a try by referring to pictures below 👏. Happy cooking!

IMG_8198

Preparation time: 20 minutes

Cooking time: 20-25 minutes

Ingredients

Flower crabs 🦀 – 1.5 kg, 4 large size

Olive oil – 2 tbsp

Curry paste:

Grated coconut – 150 g / 1 1/2 cup

Red dry Kashmir chili – 6, medium long

Coriander seeds – 1 tbsp

Garlic cloves – 3

Cumin / Jeera seeds – 3/4 tsp

Mustard seeds – 1/4 tsp

Black peppercorns – 8 

Turmeric powder – 1/4 tsp

Medium Onion – 1/2, roughly chopped

Tamarind – tennis ball size, soaked in water 

IMG_8203

 

Directions

>> How to clean Flower Crabs? It’s easy!

 

1. Turn the crab upside down. Lift the flap and discard.

IMG_8207

2. Grab the bottom end in one hand and the upper end in the other. Lift the upper end of the shell and discard. Use a spoon to scoop out the soft roe (mostly in brown) out of them.

IMG_8209

3. Remove the gills (spongy brown stuff) on both sides of the crab. I didn’t know those were gills until after I cooked them and realized they were inedible.

Gills_IMG_8198

4. Using kitchen scissors ✂ cut the walking legs (with hair) and discard.

Crab legs

5. Remove the entire claw of each crab (to make space in the cooking pot).

IMG_8211

6. In the end give it a through rinse to remove all the inedible stuff. If your container doesn’t hold the crab body, cut them into halves.

The crab is all ready to be cooked now.

 

1. Prepare the curry paste by adding all the ingredients in a blender. Grind to a smooth paste with water.

2. Heat oil in a wide deep-bottomed container. Add the curry paste and 1.5 cups of water for consistency along with 1 tsp of salt.

IMG_8218

3. Add the crabs to coat with the paste enough to stick to the crabs. Cover and cook on medium-high heat for 20 minutes.

IMG_8219

 

In 20 minutes they are done! It reminded me of mom making this for us when we were kids.

IMG_8224

We served them in separate plates with a bowl of rice 🍚. Used our hands and teeth (or crab Cracker) to bite and suck the juices. They tasted delicious and flavorful 😋😍. When they are hot juices ooz out as you break them apart and the flesh can easily be sucked out.

IMG_8229

 

Even if you have never tried cooking crabs. This is still the BEST recipe for a beginner. I hope you enjoyed reading though the fun process of how to clean and cook a crab in this post.

 

Cook’s tip:

*For left over crabs store it in an airtight container in the freezer. Since seafood tends to go bad soon it’s best not to store it in the fridge.

 

Stay Healthy!

 

 

 

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Sweet Pulav – Rice Recipe

Pulao or Pulav is a delicately flavored rice that is lightly toasted in Ghee and then cooked in spices such as cloves, cinnamon etc. There are different variations of making a pulav in Indian Cuisine with assorted veggies.

Sweet Pulav is mainly served during occasions in Mangalore. The main flavor of this dish is the gorgeous golden brown onions with the addition of raisins and cashew nuts which adds a pleasing crunch and flavor. Mangalorean weddings often have this served with beetroot+raisin or date chutney for a traditional taste.

 

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 4

 

Ingredients

Basmati rice – 1 cup

Salt – 1/2 tsp

Caster Sugar – 3 tbsp

Ghee/olive oil – as required (see directions)

Onions – 1 large, thinly diced

Raisins – 1/4 cup, soaked in 1/2 cup  warm water (15 mins)

Cashews – 1/4 cup, slit at the center

Water – double the quantity of rice

 

Directions

Soak the raisins in warm water for 10-15 mins. Drain and dry with a kitchen towel.

1. Frying Cashews, Raisins and Onions separately and setting aside in one plate.

Toss the cashews in 1 tbsp ghee and fry on high heat in a frying pan until its lightly toasted. Set it aside.

Cashew-nut | Toasted

Toss in raisins in the same pan with ghee, they will have plumped up. Set aside.

Raisin | Toasted for Pulao Recipe

Toss the onions in the same pan, add 1 more 1 tbsp of ghee and stir-fry on medium-high heat. Keeping eyes on them, they must turn dark golden brown and not black or burnt. This might take a while. Also, avoid tossing them too much.

The Onion | Fried for Rice Recipe | Delicious Sweet Aroma

 

2. In the same frying pan add the rice and toast it lightly with 2 tbsp ghee or oil. Transfer to a large pot.

Toasting Basmati RIce | Rice Recipe

3. Add cinnamon, cloves, salt and sugar. Pour 2 cups of water. It must be at-least 1 inch above the rice level. Cook on medium heat and bring to a boil. Keeping an eye, cover and cook until the rice is tender.

Basmati Rice | Aromatic | Delicious Sweet Aroma

4. Garnish with the fried onions, raisins and cashews.

Garnish food | Rice Recipe | Delicious Sweet Aroma

Serve hot with any curry dish.

Sweet Pulao Recipe | Mangalorean Recipe | Delicious Sweet Aroma

 

Sweet Rice Recipe / Sweet pulao Recipe | Delicious Sweet Aroma

 

 

Cooks tip:

*To obtain a caramelized texture of onions add enough ghee or oil. Wider the space faster is the frying process for larger portions. Keep stirring every minute for even browning.

 

Thank you for your likes and comments. For related rice recipe please click the recipe below. I have a few rice recipes which I prepare occasionally at home that saves a lot of time. When I have taken pictures of them will be sure to post it here and share.

Do not forget to check my Facebook page for more pictures and updates >> https://www.facebook.com/delicioussweetaroma/

 

 

Stay Healthy! 🙂

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Pork Recipe- Mangalorean Pork Bafat

I’m not sure why I have been hesitant on posting pork bafat recipe. Mostly because its commonly prepared by Mangaloreans, and I believe most people would know how to prepare it as it is a favorite among all Mangaloreans. However, some have their own special recipe so I thought of sharing this recipe my mom’s way and it’s always a great start to a new dish.

This recipe has been passed down for generations. Some call it pork bafat others Pork curry, and we at home call it “DUKRA MAAS” in konkani (Dukor – Pig  and Mass – Meat). You must have noticed while browsing through my posts some recipes call for Bafat powder. It is a ready-made powder which I got along with me to Singapore. Being brought up in Mangalore its a traditional Sunday ritual prepared by Catholics with its main features being the combination of vinegar and pork often served with a ‘pao’ (Idli / Dosa / Sanna) that is made from fermented rice of Konkani cuisine.

We get different types of pork meat in Singapore which is less fatty compared to the Mangalorean pork meat (best!). Hence, this pork recipe is more of a gravy than a curry. The fat imparts a great flavor to the dish which is why it must have some fat content. At home we sometimes prepare this in a claypot. As you follow through one of my posts on Claypot recipe cooking pork for longer gives it a unique taste. It gets more flavor the following day. So make sure you spare some for the next day.

Preparation time: 10 -15 minutes

Cooking time : 45 minutes

Serves: 4

Ingredients

Cubed Pork belly and lean meat – 1 kg (500 g each), I prefer less fat. Can also include bones

Onions – 3 large, chopped into 1/2 inch size

Garlic – 1/2 pod/bulb, sliced lengthwise

Ginger –  1 inch, finely chopped

Bafat  powder – 2 tbsp

Turmeric powder – 1/2 tsp

Vinegar – 2 tbsp

Salt – 1/2 tbsp

Cloves – 6 

Bay leaf  – 7 (optional), fresh if available, washed  and cut into halves

Directions

1. Cut the pork into cubes. Wash once and add it into medium deep-bottomed container. Prepare the onions, garlic and ginger.

Pork Meat | DUKRA MASS | Delicious Sweet Aroma

Ingredients for Pork | DUKRA MASS | Delicious Sweet Aroma

2. To the washed meat, add the rest of the ingredients such as: bafat powder, turmeric, vinegar, salt and cloves along with chopped onions, ginger and sliced garlic. Mix and combine together with your hands to coat spices to the meat.

If you have bay leaf you can add now. We usually have fresh ones at home in our backyard but I haven’t used it here.

Pork Recipe ingredients | Pork bafat | Delicious Sweet Aroma

3. On medium heat let the meat cook for 40 – 45 minutes covered. Check in between 2 or 3 times and mix. Water oozes out from the onions so there would be no need to add any water.

After 30 minutes, check for salt. Add if required.

Pork Recipe | Pork bafat | Delicious Sweet Aroma

4. Turn off heat when the pork has cooked. Serve with rice or bread. You can even have it as a side with beer.

Pork Recipe | DUKRA MASS or Pork bafat | Delicious Sweet Aroma

Cook’s tip:

*Do not add any water to this recipe. The onions release water as it simmers.

*If it gets too spicy add vinegar. The more the fat the more bafat powder you will need for spicing up the dish. The more leaner the meat less bafat powder is required depending on personal spice and same goes for black pepper pork.

If you wish to see related recipes hover over the recipe title and click:

Mangalorean Pancake with Pandan

Jackfruit fritters

Prawn with coconut milk

Pork Vindaloo

Black Pepper Pork

Coorgi Pork

Hope to hear your views on this recipe. Stay healthy!

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Vegetable Chili Paste

Vegetable Chili Paste is commonly prepared by my mom at home to give a good flavor and aroma to the dish. Its also known as meet-mirsang masala (chili paste) to us Mangaloreans living in the coastal region.

We grind the ingredients to a fine thick paste and store it in a small bottled container in the fridge. When preparing vegetarian dishes, just add the required amount of the chili paste needed based on your spice level.

Veggies that can be prepared with this chili paste for dry gavy dishes:

  • Yam- Elephant foot / Soorn (konkani)
  • Chickpea (any kind of chickpea) / Bengal gram / Garbanzo : soaked in water overnight before cooking
  • Raw banana plantains

Ingredients

Red dry Kashmiri Chilies – 15 

Coriander Seeds – 1 tbsp

Cumin / Jeera seeds – 1/2 tbsp

Mustard seeds – 1/2 tbsp

Garlic cloves – 4 large

Black Peppercorn seeds – 12

Pinch of turmeric powder

EDIT:

Ingredients veg dishes_IMG_8373

1. Grind all the ingredients with little amount of water into a fine paste using a blender ( smaller container the more finer paste). The paste must be thick and not watery.

Blending Ingredients for Paste | Veg or Vegan dishes | Delicious Sweet Aroma

Chilli paste for Veg dishes | Vegan | Easy DIY

2. Store in a sealed container in the fridge and use some amount when preparing dry vegetable dishes.

Paste for vegetarian dishes | Easy recipe | Delicious Sweet Aroma

Note:

*Make sure to use the paste withing a few weeks. You can also portion them in small zip-lock bags with name tag and freeze. When you plan on making it thaw or defrost them few hours before preparing the dish.

>>How to prepare vegetable dishes with this paste?

Click link below:

Raw Jackfruit Dry in Claypot

Clay-pot Recipe, Kadgi Sukhi (Mangalorean food)

Related Chili paste recipe that can be stored in a bottled container:

Fish Fry Chili Paste (Meet – Mirsang)

Vegetable Curry paste (for dips)

Stay Healthy!

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Chicken Curry with Kori Rotti – Easy Recipe

Curry is the pinnacle dish of South Asian meals goes-with-everything and a great accompaniment with bread, rice pancakes or rice. This Chicken Curry recipe is a basic recipe that is made easy where even a newbie can try and can never go wrong.

In Mangalorean cuisine we call this dish as Kori Rotti, Kori – Chicken and Rotti meaning rice wafers made from boiled rice. The Rotti is a bread where the rice paste is flattened and then sun dried to get thin sheets. Typically Kori Rotti  is made from freshly ground spices but I have used my version of basic recipe with generous amount of curry and gravy to compliment the dish.

Chicken curry is a family-friendly dish in my home most commonly prepared during weekends or festive occasions. Since this recipe is very basic prepared with ready-made spice powders it  doesn’t require a blender to make a curry paste these powders are usually available in Asian supermarkets. The addition of yogurt is another key ingredient to get a thick creamy texture.

Directions

1. Sprinkle 3/4 tsp salt evenly over the chicken and set aside.

Chicken | Chicken curry

2. Heat 4 tbsp ghee or oil in a deep-skillet, Fry chopped onions till slightly brown on high heat. Add tomatoes, cook and stir occasionally until softened, about 5 minutes.

Add salt, garam masala, bafat powder or chicken powder, turmeric and give it a final mix.

Chicken curry made easy

3. Add potatoes, garlic and ginger-garlic paste. Fry for 2 minutes. Add little less than 1/4 cup water, lightly whipped yogurt and finally the chicken. Give a good mix to coat the chicken.

CHicken curry masala | Delicious Sweet Aroma

4. Pour 11/2- 2 cups of water enough to cover the chicken pieces. Add some salt if necessary. Cover and cook on low heat for 25-30 minutes. Cook the potatoes till tender when pierced with a fork or knife.

Easy Chicken Curry | Delicious Sweet Aroma
Easy Chicken Curry | Kori Rotti | Delicious Sweet Aroma

Here’s a simpler version of the serving suggestion for Kori Rotti:

Place the pieces of Rotti on a plate by breaking them.

Top it with hot curry and mix with your hand so the crispy wafers become soft. Relish!!! :)
Kori Rotti | Delicious Sweet Aroma | Chicken Curry Recipe
Kori Rotti | Easy Chicken Curry | Delicious Sweet Aroma

Enjoy the delicious combination of spicy chicken curry and crispy Kori Rotti!

Easy Chicken Curry | Kori Rotti | Delicious Sweet Aroma

Chicken Curry | Mangalorean | South Indian

Sherryl Andria
Traditional Chicken Curry served with crispy Kori Rotti, a Mangalorean delicacy combining tender chicken and crunchy, thin bread.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Course
Cuisine Caribbean, Indian, Malaysian, Middle Eastern, Singaporean, Thai
Servings 4
Calories 1061 kcal

Ingredients
  

  • 1 kg Chicken with bones, chopped with 1 tsp salt
  • 4 tbsp ghee/veg oil
  • 2 large onions finely chopped
  • 1 tsp ginger-garlic paste
  • 2 medium tomatoes chopped
  • 1 tsp garam masala powder
  • 1 tbsp chicken powder/ bafat powder
  • ¼ tsp turmeric powder
  • 3 cloves garlic finely chopped (optional)
  • 2 medium potatoes cut into 1.5 inch
  • 5 tbsp yogurt lightly whipped with spoon
  • salt as per taste
  • water as required
  • fresh coriander leaves for garnish
  • pack of kori rotti for serving (optional)

Instructions
 

  • Heat 4 tbsp ghee or oil in a deep-skillet or pot over medium heat.
  • Fry chopped onions till slightly brown on medium-high heat.
  • Add 2 tomatoes, cook and stir occasionally until softened and form a thick sauce, about 5 minutes.
  • Stir in 1 tsp garam masala, 1/4 tsp turmeric powder and salt. Cook for 1-2 minutes until the spices are aromatic.
  • Add garlic and 1 tsp ginger-garlic paste. Fry for 2 minutes. 
  • Toss in potatoes and 5 tbsp yogurt. Mix together.
  • Add the chicken pieces to the skillet.
  • Pour in 2 cups water and salt if necessary. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
  • Let the curry simmer for about 20-25 minutes.
  • Check if the potatoes are tender by piercing with a fork. If the curry is too thick add little water to reach your desired consistency.
  • Taste and adjust the seasoning if needed. Garnish with fresh coriander leaves if available.
  • To serve, place a few pieces of Kori Rotti on a plate and spoon the chicken curry over the top.

Notes

You can also adjust the level of spiciness by adding more or less chicken curry powder according to your preference.
Keyword Comfort food, Curry, Flavorful, Recipe Indian Curry, South Indian, summer

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Raw Jackfruit Dry / Kadgi Sukhi in Clay Pot

Clay-pot recipes are one my families ancient ways of  cooking. My granies backyard has a separate open fireplace to cook food in clay-pots. My mom still cooks food in clay pots in granies kitchen. The food prepared in them are one of the tastiest than when prepared using other utensils.

Having lived abroad some foods can never replace home food. During my recent visit to Mangalore, I had enjoyed having cooked raw jackfruit prepared in clay pot (as we always do!). After I got to know that, this fruit is one of the fruits unknown to most people, I made sure I took a picture of it this time.

Home grown Jackfruits | Delicious Sweet Aroma

It varies in size. Since this fruit is very sticky, once cracked open, its a good idea to oil your hands and knife  before cutting. It’s an excellent vegetarian substitute for meat because of the fleshy inside. The skin of unripe jackfruit must be peeled first, the rest is chopped and then used to prepare savory dish with spicy chili paste. Young jackfruits also used to prepare curries, pickles and other dishes.

Raw jackfruitDSC04519

The size of Jackfruit used for preparing this recipe

Preparation time: 45 mins

Cooking time: 1 hour

Serves: 4 – 6 as sides

Ingredients

Raw Jackfruit – 1 small sized

Salt – 1 tsp

 

For tempering:

Vegetable/Sunflower oil – 2 tbsp

Mustard seeds – 3/4 tsp

Fresh/Frozen grated coconut – 1.5 cups (depending on the quantity)

Curry leaves – 2 stems

Garlic cloves – 2 large, smashed

Tamarind – 3 seeds, mixed in some water, seeds discarded

Onion – 1 medium, thinly sliced

Water – 1 cup or as required

Salt if necessary

Veg Red chili paste (click here) – 3 tbsp (mild), depending on spice level

Directions

How to >> Cut Raw Jackfruit

Method_cutjack

+ Prepare the working surface by covering with a large plastic. Add water into a large bowl and keep it aside.

Cut the Jackfruit into halves. Here, a traditional method using a sickle made it more easier. You can also use a large knife. (Following video shows how a ripe Jackfruit is cut)

Remove the latex from the fruit if a lot oozes out.

+Remove the skin. Cut them into chunks and dip them into the bowl of water. Set it aside until your ready to cook in the next steps.

Once your done. Apply  few drops of veg oil on hands to remove the latex. Wash with soap.

1. Cooking the jackfruit:

Strain the liquid from the jackfruit that was previously soaked in water. Add them into a claypot and enough water to soak. Add 1 tsp salt. Cook this until it becomes soft for 30 mins – 45 mins.

Kadgi Sukhi/Mangalorean cuisine/Raw jackfruit recipe

Raw Jackfruit dry, kadgi Sukhi, young jackfruit

step1c_DSC04543

Once the jackfruit is cooked. Strain it in a colander. Crush the jackfruit gently.

step2_DSC04548

Crushed cooked jackfruit

Cooked raw jackfruit, gujje, halsinahannu

2. Tempering: Prepare the ingredients as given under tempering.

Tempering ingredients for Kadgi Sukhi

Heat a clay-pot. Add oil. When the oil is very hot, add mustard seeds. After they sputter, add curry leaves and garlic. Stir for few seconds.

Tempering in a Claypot

Add onions. Stir fry until they turn translucent.

adding onion

3. Add red chili paste and fry for few seconds. Then, add grated coconut, tamarind water and some salt. Mix well and toss for a few mins.

Grated coconut and masala in claypot

Add some water.

Claypot recipe, raw jackfruit recipe, South-Indian cuisine

4. Add the cooked jackfruit and mix well to coat the spice paste. Cook for 5- 10 minutes.

Kadgi Recipe, Raw Jackfruit Dry Recipe

You can enjoy having it plain or by using it as a side-dish.

final3_DSC04576

Delicious Mangalorean Kadgi Sukhe, Raw Jackfruit Recipe

Sorry for a few blurry pics, I tried my best for good shots with time constraint. I hope you still enjoy making this. You can also try the recipe on how to make snacks using ripe jackfruit.

Stay Healthy!

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