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Bunt cuisine | The wealthy Mangalorean

Bunt cuisine | The wealthy Mangalorean
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First Published: Fri, Sep 09 2011. 10 15 PM IST
Updated: Fri, Sep 09 2011. 10 15 PM IST
Kori Gassi
Serves 2
400g boneless chicken
1 coconut, grated
20-25 red chillies
15g coriander seeds
5g peppercorns
10g cumin seeds
100g onions, chopped
20ml tamarind pulp
5g turmeric powder
20g salt
3g fenugreek seeds
5g garlic
75ml ghee (clarified butter)
Juice of one lemon
100ml thick coconut milk
5g cloves
5g cinnamon
Roast the red chillies, coriander seeds, fenugreek seeds, peppercorns and cumin with a little ghee for 3-5 minutes. Add the grated coconut and garlic, roast nicely for 5 more minutes, add the turmeric powder and make a fine paste in a blender. Marinate the chicken with salt and turmeric, and keep aside. Make a fine powder with cinnamon and cloves, and keep aside. Heat ghee in a pan, sauté chopped onion until light brown and add the coconut masala, and cook for 20 minutes, add 100ml water and allow to simmer.
Add chicken, the cinnamon-clove powder, cook for 10-12 minutes, add the tamarind pulp and lemon juice. Add thick coconut milk. Splutter the cumin in desi ghee and add to the chicken.
Beeja Manoli Uppukari
Serves 3
500g tendli (gherkins)
150g cashew nut
4-5 green chillies, sliced
2 tbsp coconut, grated
Salt to taste
For the seasoning
1 tbsp coconut oil
1 tsp mustard seeds
5-6 curry leaves
2-3 red chillies
Blanch the tendli and cashew nuts with salt and green chillies and keep aside. Take a pan, heat coconut oil, add the mustard seeds and whole red chillies. Add the red chillies and curry leaves, and sauté for a while. Add tendli, cashewnuts, salt and toss. Stir in the grated coconut.
Recipes courtesy Saranya Hegde, author of Mangalorean Cuisine.
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First Published: Fri, Sep 09 2011. 10 15 PM IST