Curry leaves chutney made Mangalore style! It is delicious with dosas, idlis, paranthas and we even have it as a dip at home!
A while ago I had posted that I am looking for some books exploring the Marathi cuisine. I got a lot of recommendations and at the same time Ruth told me about her mom’s book which is basically a book specialising in Mangalorean cuisine. Now, N is a huge fan of Mangalorean cuisine and the child has taken a big liking to it as well. But then they have 100% similar taste buds. I mean if one likes it, I know, by default, the other will like it. If you put out 10 dishes on the table, chances are 9 out of 10 times at the end, you will see the same items on both their plates. It’s funny how the genes play their tricks. Anyways coming back to the book, after Ruth told me, the book was promptly bought. And so came the recipe of this curry leaves chutney.
I have cooked a lot from the book. Every weekend there is one recipe, at least, I try out of this. It is indeed becoming my go to book for seafood cooking. One thing I like about the book is how well it is distributed in sections. Mangalore – Salads and Chutneys, Mangalore – Poultry, Managalore – Seafood and so on.
The recipes are concise, yet don’t miss out on the steps that need to be done and are very clear to even someone who is just starting to cook. Even the hubby has been cooking from it, if that proves it 😉
Sometime ago, Ruth gave me a marinade paste called “Meet Misrang”, I loved it so much. Made fish with it, prawns, grilled and BBQ fish in that marinade and then used it for some veggie gravy too. Then I promptly went back to her asking how can I make that and guess the response. It’s there in the book she said. I did a happy dance and made it again.
And, last weekend hubby made, kane (lady fish) rawa fry marinated in that masala and rolled in rawa (semolina) and pan fried.
It really was finger licking good and so easy to make, both the masala and the final fry. We had the fish fry with Dhaal Saar (again recipe from the book) and dosa for dinner along with some salad on the side and what a fab meal it was!
So if you love Mangalorean food, this is a must buy book in my opinion. I have tried many recipes and not a single one has failed me. What I would have loved in the book though were pictures and stories. I find myself already moving away from plain recipe books slowly and I want books with stories, with history and all.
And here is a recipe from the book that is a staple at home, yes, the curry leaves chutney.
Curry Leaves Chutney made from the book. We all love it and now you will always find this in a jar in fridge at home. Along with the curry leaves podi as well!
Source – Jane DSouza’s cookbook.
Mangalore in my kitchen : Jane DSouza's delightful cookbook
- 2 cups curry leaves of
- 2 tbsp coconut grated
- 1 tbsp channa dal
- 1 tbsp toor dal
- 1 tbsp urad dal
- 1/4 tsp pepper powder
- 2 chillies red
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 tbsp oil
- 1 tsp sugar
- tamarind a little
- to taste salt
- Heat oil and fry all the ingredients on a low flame expect sugar, tamarind, salt and pepper powder for about 5 mins
- Grind everything to a fine paste, adding a little water if required
- Store in fridge in an air tight container, it lasts about a week feeling fresh