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‘Methi’culous coastal flavour

Published : Oct 6, 2017, 12:43 am IST
Updated : Oct 6, 2017, 12:43 am IST

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 
 Udid Meti Mango curry with fenugreek and coconut 

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 

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.
Tags: udid meti mango curry