Mangalorean Recipes

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Quantity Measure  Ingredients  Description
100 Grammes Ajwain, Vovom (carom seeds)
250 Grammes Arack Nut (Supari) black button supari (betel nut) pounded coarsely
20 Nos Cardamoms  
16 Nos Cloves (spice)  
10 Grammes Dill Seeds (Suva)  
2 Flakes Mace Powder/Javitri  
1/2 Nos Nutmeg Crushed
1/4 Teaspoon Salt - Black  
50 Grammes Sugar, Granulated Rock Sugar (misri or khansari)


1. Pound all ingredients coarsely.
2. Mix and pound or grind to a coarse powder.
3. Bottle and use as required. 

To proceed:

1. Wash and wipe dry or two mysore betel leaves.
2. Apply a speck of moistened choona on the back side.
3. Pluck off stem from base, and nip off tip too.
4. Place 1/2 tsp. of supari in centre over choona.
5. Fold and keep in mouth, chewing slowly.
6. This freshens the mouth and aids digest all those high caloried recipes. 

Note: Chewing on half a tsp. of this supari for anyone with digestive problems especially flatulence, goes a long way in rectifying them.

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