Bunt cuisine | The wealthy Mangalorean

Bunt cuisine | The wealthy Mangalorean

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.