The GSB (Goud Saraswat Brahmin) community has fashioned a culinary history that stands out in the colorful tapestry of Mangalorean cuisine for its distinctive preparations, rich flavors, and strong ties to tradition. Welcome to “Tastes of Tradition: GSB Plated Delights” and here is the plate for month.
Boiled Rice
Mangalore Red Rice, also affectionately called “Boiled Rice,” is a unique, vibrant reddish-brown rice. It’s hue is a result of a meticulous parboiling process, where the rice is soaked, steamed, and dried before milling. This ancient technique not only imparts the distinctive color but also enhances the nutritional value of the rice. Packed with fiber, iron, calcium, and magnesium, Mangalore Red Rice is a powerhouse of health benefits compared to other varieties.
Dalitoy
Dalitoy is a simple yet flavorful Konkani style dal that is a staple in Konkani GSB households. It is traditionally made using toor dal, and tempered with mustard seeds, curry leaves, green chillies, red byadgi chillies or red round gundu chilies and asafoetida powder (Hing Powder).
Batate Gojju
Batate gojju is a traditional Konkani potato curry that is made with a blend of onions, green chillies and coconut. It is tempered with red byadgi chillies and mustard seeds.
Garlic Oodi (Sandige, Vadi)
Garlic Oodi or Garlic Sandige, is a thin, crispy cracker hailing from Karnataka. This savory snack boasts a distinct garlicky aroma and a satisfying crunch. Traditionally consumed alongside meals, Garlic Sandige adds a delightful textural and spicy element to the plate.
Kulitha Upkari (Horsegram / Huruli Palya)
Kulitha Upkari is a traditional Konkani dish made with horsegram, a type of lentil. The horsegram is cooked until it is soft and tender, and then the dish is tempered with garlic, grated coconut and green chillies.
