Celebrating Karwar cuisine at a food festival, executive chef Yogen Datta shares some classic dishes from the cuisine.
Udid Meti Mango curry with fenugreek and coconut
- Raw mango 100 gm
- Split black urad dal 50 gm
- Grated coconut 100 gm
- Jaggery 20 gm
- Dry red chilly 8 nos
- Hing (asafoetida) 5 gm
- Curry leaves 10 nos
- Mustard seeds 5 gm
- Fenugreek seeds 5 gm
- Coriander seeds 5 gm
- Salt to taste
- Peel and dice raw mango and keep aside.
- In a hot pan, roast coriander seeds, dry red chilly, split black urad dal and fenugreek seeds.
- Add fresh coconut to the above ingredients and grind them to a fine paste, keep aside.
- Heat oil in a kadai/pan, add in mustard seeds, curry leaves and hing.
- Into oil, add paste and cook slightly. Add jaggery.
- Add water and bring to a boil.
- Now, add mangoes and salt for seasoning, cook for about 10 minutes.
- Serve with steamed rice
Kalingada Pole Watermelon Rind Dosa
- Watermelon Rind 100 gm
- (only the white)
- Dosa rice 200 gm
- Poha (flattened rice) 50 gm
- Salt to taste
- Sugar 10 gm
- Wash poha and keep aside, reserving the strained water.
- Soak the dosa rice for an hour.
- Make a paste of the watermelon rind.
- Add ingredients into a grinder and grind to a smooth paste.
- Keep adding water from the soaked poha while grinding batter.
- Once the batter is smooth, add salt and sugar, check seasoning and consistency.
- Batter needs to be of a consistency to spread on the pan.
- Allow the batter to ferment at room temperature for six to eight hours.
- Heat a non-stick pan or a heavy dosa griddle to medium heat.
- Apply oil evenly on the griddle.
- Pour a ladle full of dosa batter on the hot pan and allow it to spread
- Cover with a lid and cook till done
- Serve with coconut chutney.