Mangalorean Catholic cuisine

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A Fried Fish in Mangalorean Catholic style
Fish Roe Curry in Mangalorean Catholic style

The Mangalorean Catholic Cuisine is the cuisine of the

Mangalorean Catholic
community.

Mangalorean Catholics are

Mahratta Invasion of Goa and Bombay. The culture of Mangalorean Catholics is a blend of Mangalorean and Goan cultures. After migration, they adopted some aspects the local Mangalorean culture but retained many elements of their Konkani ways of life
.

Non-vegetarian cuisine

Sanna–Dukra Maas

Their curry uses a lot of coconut and curry leaves while ginger, garlic and chilli are also used. Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in Laitao, the famous

Kori Rotti) are dry rice flakes dipped in chicken gravy dishes.[2]

Vegetarian cuisine

Kuswar

The "Balthazaar Chutney" is a popular condiment. The dish originated when Balthazaar, a Mangalorean Catholic nobleman, was taken prisoner by

Tippu Sultan in 1784 during the Captivity of Mangalorean Catholics at Seringapatam. Unable to stomach the indifferent camp food, he offered to make a chutney
for the captured Mangalorean Catholics.

The Pollu, a type of

banana leaf rice dish made with ground red boiled rice mixed with raw scraped coconut and roasted on a tava
on a banana leaf. The Mitais, Mandas, Ushae, Pitae and Mani are well known sweet dishes.

Kuswar

Kuswar is a term often used to mention a set of unique Christmas goodies which are part of the cuisine of the Mangalorean Catholic community There are as many as 22 different traditional recipes that form this distinct flavour of Christmas celebration in Mangalore. Neuries are puffs stuffed with plums, nuts, and fried theel (sesame) and sugar. Kidyo or Kulkuls are curly concoctions dipped in sugar treacle, pathekas are savoury of green nandarkai bananas, theel laddus and jaw snapping Golios. Macaroons is what Manglore is famous for and the subtle flavored rose cookies are a hot favorite. But it is the Rich Plum Cake which takes the better part of a week to make. Candied fruit, plums, currents, raisins are dexterously cut and soaked in rum. Flour sieved and gently warmed in the sun. Nuts shelled and chopped and the whole family comes together to make the cake. Jobs are allotted, one to whip up the eggs, while another creams the butter and sugar, cake tins are lined, and a strong pair of arms requisitioned to do the final mixing and stirring.

Tuluva
recipe. More spicy, it is fried in Meet Mirsang (salt and chilli), a red chilli masala, which is a popular condiment used to flavour Mangalorean Catholic dishes.

Notes

  1. ^ D'Souza, Stephan (2008-01-08), What's in a Name?, Mangalore: Daijiworld Media Pvt Ltd, archived from the original on 2012-02-08, retrieved 2017-08-16
  2. ^ Nayak, Amrita (2007-08-11), "Typically home", The Hindu, Mangalore, archived from the original on 2012-11-03, retrieved 2017-08-16 Alt URL

External links

  • Mangalorean Catholic Cuisine by RoseMary Albuquerque Pai from The Summer Sands Online newspaper
  • Mangalorean Cuisine by MyNation easy Recipes and Dishes
  • [1] www.oneplateplease.com by Jason Castelino, a Mangalorean foodie on the quest of unearthing the history and hidden gems of Mangalorean Cuisine
  • [2] by Rovena's Spices & Aromas, Mangalorean & Traditional food
  • [3] by Hungry Mangy - A home recipe collection submitted by members of the Hungry mangy group.