Celebrating Passion for Food
Dear readers, it must be pretty evident to you by now that we have been smitten by food and culture of Mangalore post our return from the food excursion of this coastal city. You may want to read about our trip here and here and we are trying to relive those moments by making some of the culinary gems that we tasted and learnt during our trip. If coastal food draws your fascination you may want to try out these Mangalorean recipes.
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If I have to verbalize my endearment for these roundels, I think it can be best expressed by stating that they were the primary reason for my visit to Mangalore, well actually one of the several. If you want to check out other reasons for our Mangalore trip, the recipe section Mangalore recipes may interest you. Our food excursion in the coastal city of Mangalore and temple city of Udupi resulted into several moments that we would nurture in our memories. You may read about the trip here and here.
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Neer Dosa originates from Tulu region in Karnataka. Neer means water in Tulu and this dosa attributes its name to the way it gets prepared which involves adding lot of water to make these dosas thin, soft with porous surface.
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This is a simple yet delicious preparation that serves as an ideal accompaniment with South Indian delicacies like Idli, Dosa, and Medu Vada or for that matter it can accompany the humble Vada Pav that originates from Mumbai.
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There are some dishes in our country that are so deeply ingrained in the food culture of that region that they become synonymous to that region viz. Vada Pav, Dabeli of West India, Sarso ka saag-Makke ki roti, Tandoori Chicken from North, Dosas and Idlis from South of India and many others. The recipe that we are discussing today is deeply associated with Mangalorean cuisine.
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My first rendezvous with filter coffee, if my memory does not play the betrayal games on me, was when I was a kid whose mother would find herself in the company of her acquiescent son wherever she would go.
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We had our first taste of this curry during our visit to Kerala. In fact, this curry was part of our first lunch that we had in Kerala at Kannur. I do not recollect the name of the restaurant located near Kannur bus station, where we had our lunch, but it seemed to be a pretty popular food joint as it was crowded when we reached there and were lucky to find seats after few minutes of waiting time. I liked this dish in particular and when we came back to pune we tried replicating this dish in our kitchen several times. After many trials we were successful in creating the similar dish with similar taste.
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Last year, I had an opportunity of visiting Kerala twice. Before taking this vacation, I had checked with my Malayali friends about the food items that I must not miss having during my trip to Kerala. I had a list of must-try dishes ready in my possession and Nadan-Egg Roast was one recipe that was on top of that list. During my first trip, I tried several restaurants but they did not have this recipe on their menu. On fourth day of my trip, when I was in Alleppey, enjoying my every moment of stay on the houseboat, we were in company of a very warm and courteous crew.
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Kerala never ceases to amaze you. Particularly when you have stayed in cities like Pune or Mumbai and any idea of greenery for its residents is weekend outing to Matheran or Mahabaleshwar, Kerala will surprise you with its lush green surroundings.
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