A Mangalore recipe of mutton in a traditional coconut-based curry. One of the recipes I learnt from my grandmother.
Mutton Masala (Mangalorean Style)
Author: Bhagya Suvarna
- 1 kg Mutton
- 22 nos Red Chillies
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Poppy Seeds (Khus Khus)
- 5 nos Cloves
- 4 nos Green Cardamom
- 4 sticks Cinnamon
- 1 no Star Anise
- 1/2 Mace
- 2 1/2 tsp Coriander Seeds
- 3-4 nos Onions
- 2 sprigs Curry Leaves
- 2 nos Potato
- 4 nos Tomato
- 2 cups Coconut Grated
- 2-3 tbsp Coconut Oil
- 1 no Lemon
- 2 tbsp Coriander Leaves
- 1/2 tsp Turmeric Powder
Take a pan and dry roast the coconut on a medium to low flame. Keep aside.
Heat a pan with little coconut oil. Add half of the curry leaves and onion. Once the onion becomes pink add poppy seeds along with red chillies, mustard seeds, cumin seeds, cloves, cardamom, cinnamon, star anise, mace and coriander seeds. Roast all the ingredients.
Grind the roasted ingredients to a fine paste. Keep aside.
Heat coconut oil in another pan or pressure cooker and add curry leaves, ginger and garlic and for a few seconds.
Add the onions and fry it till it becomes brown in colour.
Add in turmeric powder and the chopped tomatoes and cook it till the tomatoes have turned soft.
Add the mutton pieces and stir, and cook until the mutton is almost 3/4th done.
Add in the potatoes and cook till the mutton and potatoes are completely cooked
Add the ground masala and cook it for a few minutes.
Add in the roasted coconut. Mix well and add the lime juice and coriander leaves.
Mix well and serve hot with parathas or steamed rice.
A regular preparation from Mangalore Spinach is a curry with Kudu (Horse gram). In another variation, dried shrimps are used in place of horse gram. There were some tiny shrimps in the fridge and I thought why not use them instead. The result was fabulous!
Mangalore Spinach and Shrimp Curry
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Author: Bhagya Suvarna
- 1/2 cup Tiny Shrimps Cleaned & shelled
- 1/2 nos Medium Coconut Grated
- 8-10 nos Medium Dry Chillies 40% Madras & 60% Byadgi Chillies
- 1 tsp Corriander Seeds
- 1/4 tsp Jeera Seeds
- 1+1/4 tsp Mustard Seeds
- 1 pinch Methi Seeds 4-5 seeds
- 6 pods Medium Garlic
- 1/4 tsp Turmeric
- 1/2 nos Medium Onion chopped
- 1 tsp Tamrind pulp
- 2 tbsp Refined Oil
- 1 sprig Curry Leaves
- Salt to taste
- 1 bunch Mangalore Spinach
- 1 nos Large Tomato Chopped
Grind the coconut, red chillies, coriander seeds, 1/4 teaspoon Jeera, 1/4 teaspoon mustard, Methi seeds, 2 flakes of garlic, turmeric, onion and tamarind to a fine paste. Keep aside.
Cook the stem of the spinach with a little water. Add the chopped spinach leaves and chopped tomatoes. Add salt to taste.
After the vegetables are cooked, add the ground masala and boil for 10 to 15 minutes. Add the shrimps and cook for a minute.
For the seasoning take a separate pan, heat oil and add Mustard. When it begins to splutter add the curry leaves and garlic. Pour this over the curry.
Serve with steamed rice or parathas.
The overripe bananas in the basket set me thinking… Why not have Mangalore Buns for breakfast.
Author: Mohanrao Suvarna
- 3 medium Overripe Bananas used small yellow ( Elaichi ) bananas
- 3 tbsp Sugar
- 1/4 cup Sour Curd
- 1/4 tsp Crushed Jeera
- 1 pinch Baking Soda
- 1 cup All purpose Flour You may require more depending upon the bananas
- 1 tbsp Gram Flour
- Oil for deep frying
- 1 pinch Salt
Peel and cut Bananas into medium pieces and grind it along with the sugar.
Mix baking soda and curd in a bowl and beat well.
Mix together the banana mixture, crushed jeera, gram flour and all purpose flour. Gradually add the curd mixture and knead it to a soft dough.
Keep it aside for 4-5 hours or preferably overnight to ferment.Once fermented the dough is ready. Make small balls and roll out into thick puris.
Heat oil in a frying pan and deep fry the buns until golden brown on both sides.