Mangalorean Recipes

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Welcome to Mangalorean Recipes

Curry Leaf Chutney

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Quantity: Measure: Ingredients: Description:
5 Teacup Curry Leaves (Kadi patta) Washed and dried indoors.
1, 1/2 Teacup Dhal, Chana  
1, 1/2 Teacup Dhal, Urid (white)  
15-20 Large Chillies Kashmir  
1/2 Teaspoon Methi - (Fenugreek)  
1 Teaspoon Mustard Seed (Sarson)  
2 Teaspoon Jeera (Cumin Seeds)  
A Little Hing - Asafoetida  
4 Tablespoon Cooking Oil  
  As Required Salt to taste
  As Required Tamarind to taste


Roast all ingredients in 2 spoons oil (except curry leaves and tamarind).  Keep aside.
Add more oil and roast the curry leaves along with tamarind for just a little while.  
Cool and grind into a coarse powder.

Last Updated on Sunday, 22 January 2017 20:12

Chicken "Kori Kachpu"

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Quantity: Measure: Ingredients: Description:
1.4 Kilogram Chicken Washed and cut in small pieces
2 Tablespoon Ginger Garlic Paste For marinade
6 Flakes/Cloves Garlic (Lason, Losun) Finely minced
6 Medium Chillies Green Finely minced
1 Inch Ginger (Adhrak) Finely minced
3 Tablespoon Cooking Oil For frying masala and meat
3 200 g Onions Sliced for frying
1 Teaspoon Garam-Masala For taste
1 Teaspoon Vinegar For taste
1 Salt-Spoon Salt For taste
1 Nos. Coconut (Narial) Scraped


Wash the chicken and cut in small pieces or suitable to your liking.  Apply ginger garlic paste, and keep in the refrigerator for two hours.

Prepare the sliced and minced masalas.

Put oil in a dekchi, and heat it.  When hot, fry the onions till they turn brown, and then add the minced masala and fry.  Add the meat and garam masala with a little hot water when the masala is fully fried and boil till it turns dry and the meat absorbs the masalas.  Put vinegar and salt to taste when the meat is dry.  Add the scraped coconut and mix well.

Last Updated on Sunday, 22 January 2017 20:13

About this site..

Welcome to Version 2.0 of Mangalorean Recipes. 

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This website makes an attempt to offer you recipes primarily from Mangalore, who originally migrated from Goa. So we have very many similarities.

Our mothers and grand mothers perfected Mangalorean cooking. However, the memory of the taste of these foods they prepared is fast being forgotten with new trends in the food industry,

For those, who are enterprising and interested in trying a variety of dishes, and those who are longing for their home food, this site may prove useful.

Being a Catholic brought up in that milieu, I have absorbed many values, which I like to share with those with similar interests.   I believe, the food is needed for the growth of the body, but there is also a spirit within us, which needs sustenance.   I wish to share the unique gift of music, which I have dedicated to my Maker,  and added it under the component: Catholic Church Music which can be freely used by our visitors, if they like it.

I have also included a Text Book to learn Music, and its script.   One generally does not realize its importance, with the modern recording and play back tools that are available.   But not all music is recorded, and the older music, is retained in the memory, and some have been good enough to write it in notation, which is the only way, to render music which is two dimensional, i.e. it is based on time and tonal pitch.   The lyrics can be written in spoken languages, but the music can not be. That is why, through a process of trial and error, the script was developed over 8 centuries, and the greatest of music that has come from the human mind, is available only in this form.

Thus the whole reason of this website, is to share what we have with others.   What we received from our ancestors, and which they gave us, because of their love for their children, we should also pass it on to the next generation.   I hope this tradition of sharing will go on, as years roll by and old faces disappear from the scene.

I would appreciate any feedback so please feel free to email me. Also I would like it if you gave your comments about the recipes and music on this site. Most recipes and music pages allow you to post your comments. So if you've had a chance to try the recipes or listen to the music, I would love to hear from you.

Thank You.

Walter Pais





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