Mangalore, namma Kudla is famous for its sea foods. If you see a name board in Tulu language anywhere in the corner of the mega cities, you will get verities of South Kanara or Udupi sea foods.    However, since I am a pure vegetarian, I can deal with this dishes and I know only what I taste.
Mangalore… namma kudla J even though we eat roti and other dishes on weekends with our friends, finally we land in Udupi restaurants. In Hyderabad Taj Mahal, Caffe Nandini, Kamat serves authentic udupi style cuisines. Before going to the respective restuarent our order is ready in mind 😉 we have vada sambar, masala dose, plain dose, rava dose or goilbaje. I do not know why goibaje is called as mysore bajji 😦
Well, everyone knows Mangaloreans use lot of oil that too, coconut oil in their dishes. Without coconut and its bye-products we cannot survive even a single day. The taste of coconut in our dishes and fried items in coconut oil has got its own taste which cannot be beaten by any other dishes.
Our breakfast includes dosa, sajjige bajil, idli, rice noodles ( semige/semiya), kadubu/pundi to name a few.
Lunch and dinner includes boiled rice, sambar, playa, pickle, buttermilk, papad.
Though we are not famous sweet eaters like North Indians, our sweets do not contain only coconut oil and dhals. Some of the famous sweets of this part of the State are:
- wide variety of halwa likely kashi halwa, papaya halwa, godhi/ whole wheat halwa, carrot halwa, beetroot halwa etc
- payasa such as semiya sabakki (semiya sabudana), hesaru bele( moong dal)payasa, kadle bele payasa (channa dal), akki payasa, carrot payasa, hal hittu payasa ( kheer made with rice batter)
- other sweets such as jilebi, satu, holige, athirasa, badam puri, hayagreeva
Our snacks includes- chakkuli, tukkudi, vada, pakoda, aloo bonda, kodbale.
well, without wasting much of time I am giving the recipe of mangalore special palya
Ingredients:
- tondekai- 1 cup
- cashew nuts- 1/2 cup
- coconut oil-1 tbsp
- shredded coconut-1 tbsp
- mustard seeds- 1/4tbsp
- broken red chilly- 1 samll
- curry leaves-few
Method:
- wash and cut tondekai lengthwise and keep aside.
- cook tondekai and cashewnut separately adding little water and salt in a pressure cooker for 2-3 whistles.
- In a pan heat coconut oil, add mustard seeds, dry red chilly and curry leaves. When it splutters, add cooked tondekai and cashew nut and fry for a minute. Now add shredded coconut and cook till water content is evaporated and palya is dry.
- tondekai palya is ready 🙂