Mangalore dishes recipes

Mangalore Cucumber Stir fry | Southekayi Palya I Yellow Cucumber Dry Curry

Mangalore Cucumber Stir fry | Southekayi Palya I Yellow Cucumber Dry Curry

Believe me this yellow cucumber is amazing as it finds it’s use in all varieties of side dishes that are prepared in Udupi like peel it’s skin and make chutney, cube it’s rind to make curry or stir fry, scoop out it’s seeds to make rasam or tambli
Mangalore Bonda/Goli Bhajji

Mangalore Bonda/Goli Bhajji

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Mangalore Buns | Sweet Banana Poori

Mangalore Buns | Sweet Banana Poori

For each dish that I pointed out ,I received a look and the message that we were there quite early and all the dishes I asked for were only served for dinner
Mangalore Cucumber Seeds Saaru ( Rasam )

Mangalore Cucumber Seeds Saaru ( Rasam )

Other Dishes With Mangalore Cucumber. When I posted Mangalore Cucumber Palya/Stir-Fry, I had told that I had saved the seeds for doing another dish called Saaru
POST EASTER SPECIAL: Pot Roasted Leg of Lamb in a Spicy Mangalore Style Curry.

POST EASTER SPECIAL: Pot Roasted Leg of Lamb in a Spicy Mangalore Style Curry.

I would absolutely love to see your dishes. The gravy that the meat is cooked in is tomato based and what brings it to life is the wonderful medley of spices in the Mangalore Bunt Chilli Powder/ Spice Blend* (see notes below or substitute with any "Meat Masala powder" available in Asian stores, though must admit taste of preparation will differ) 
Goli Baje/ Mangalore Bajji

Goli Baje/ Mangalore Bajji

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Neer Dosa  ( A Mangalore Cuisine )

Neer Dosa ( A Mangalore Cuisine )

But having grown up in Karnataka, my mother adapted to some popular delicious dishes into our daily eating life for which I am eternally grateful
Goli Baje/ Mangalore Bhajji

Goli Baje/ Mangalore Bhajji

Some of the dishes that Fadal particularly mentions most of the time are Mangalore Buns and this Goli Baje
Udupi Sambar ( Koddelu)

Udupi Sambar ( Koddelu)

I have always been fond of preparing some Udupi dishes, owing to my growing up years in the fabulous state of Karnataka and so we were exposed to different Kannada cuisine, most popular being Mangalore and Udupi, the hotels were known for their unique style of serving delicious sambar
Poppy Seeds Payasam | Khus Khus Kheer| Gasagase Payasa

Poppy Seeds Payasam | Khus Khus Kheer| Gasagase Payasa

Mangalore sweet buns. They are very popular and are used as the key ingredient in a variety of dishes like Aloo posto, Chachuri , Postor Bora, which are fritters of the ground seeds and a thick paste of posto, drizzled with mustard oil and spiked with green chillies to be eaten with plain rice