Mangalore Store

GSB Plated Delights – Plate 2

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.

Steamed Sona Masuri Rice Tinglore Kolombo (Tingalavare / Navy Beans Sambar) Godu Phovu (Sweetened Beaten Rice) Tendle & Bibbe Upkari (Tonde Kai / Ivy Gourd & Tender Cashew Palya) Fire roasted chilli papad

Steamed Sona Masuri Rice

Sona Masuri, a medium-grain rice, is prized for its light texture and delicate flavor, popular in almost all South Indian cuisines including GSB meal.

Tinglore Kolombo (Tingalavare / Navy Beans Sambar)

Tinglore Kolombo, also known as Tingalavre Sambar, is a hearty and flavorful dish originating from the Konkani Saraswat community. This delicious dish features Tingalavre, also known as white beans or navy beans, as the star ingredient. The beans and potato are simmered in a spiced broth, traditionally made with a homemade sambar powder, creating a rich and aromatic curry. A versatile dish that is enjoyed with rice, Neer Dosa, or Khotte. It is sure to tantalize your taste buds with its unique blend of spices and creamy beans.

Fire Roasted Chilli Papad

There’s a certain magic to a Chilli Papad roasted over an open fire. The thin papad, its edges charring to a crisp black while the center puffs into a light, airy bubble. The aroma is intoxicating – a smoky char mingling with the earthy lentil base and the fiery kick of chilies.

Godu Phovu (Sweetened Beaten Rice)

Godu Phovu, a sweet treat from Konkani cuisine, is a simple yet delightful dish. Thin, flattened rice flakes (poha) are mixed with grated coconut and jaggery, creating a sweet and slightly chewy base, while cardamom powder infuses the dish with its warm, aromatic essence. Enjoyed as a snack or an offering during festivals, Godu Phovu is a testament to how basic ingredients can be transformed into a satisfying and cultural staple.

Tendle & Bibbe Upkari (Tonde Kai / Ivy Gourd & Tender Cashew Palya)

Tendle Bibbe Upkari is a delightful Konkani dish celebrating the vibrant flavors of fresh, seasonal ingredients. “Tendle,” meaning ivy gourd in Konkani, pairs beautifully with “Bibbe,” which translates to tender cashews. This stir-fry features these key players alongside a sprinkle of spices, often including mustard seeds, curry leaves, and chilies. Coconut adds a touch of sweetness and richness.

Simple yet flavorful, Tendle Bibbe Upkari is typically enjoyed as a side dish with rice and dalithoy, offering a healthy and delicious accompaniment to your meal.

Shopping Cart
Open chat
How can we help you?