A fiery and tangy mackerel curry from Mangalore, made with a freshly ground spice paste of coconut and roasted spices. This coastal Karnataka classic is best enjoyed with steamed rice or neer dosa.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
548cal
27gprotein
24gcarbs
Ingredients
500 g Mackerel (Cleaned and cut into 4-5 thick steaks)
1 tsp Turmeric Powder (Divided for marination and masala)
1 tsp Red Chili Powder (For marination, preferably Kashmiri for color)
1.5 tsp Salt (Adjust to taste)
3 tbsp Coconut Oil (Divided for roasting spices and making curry)
6 whole Byadgi Red Chilies (For mild heat and deep color)
4 whole Guntur Red Chilies (For heat, adjust to preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and wholesome South Indian stir-fry made with tender green beans, aromatic spices, and fresh coconut. This classic Karnataka side dish comes together quickly and is perfect with rice or roti.
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
About Bangude Gassi, Steamed Basmati Rice, Beans Palya and Curd
Creamy, aromatic Bangude Gassi with fluffy rice & gut-friendly curd. A protein-packed, homestyle delight!
This udupi dish is perfect for lunch. With 1146.34 calories and 45.029999999999994g of protein per serving, it's a nutritious choice for your meal plan.
40gfat
Cumin Seeds
0.5 tsp Black Peppercorns
0.25 tsp Fenugreek Seeds
1.5 cup Fresh Grated Coconut
2 medium Onion (1 roughly chopped for masala, 1 finely chopped for gravy)
5 cloves Garlic Cloves
1.5 tbsp Tamarind Pulp (Thick pulp, from a lime-sized ball of tamarind)
2 cup Water (For grinding and adjusting gravy consistency)
Instructions
1
Marinate the fish. In a bowl, gently rub the mackerel steaks with 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1/2 tsp salt. Set aside for 15-20 minutes while you prepare the masala.
2
Roast the spices. Heat 1 tbsp of coconut oil in a small pan over medium-low heat. Add the Byadgi and Guntur red chilies and roast for 1-2 minutes until fragrant. Add coriander seeds, cumin seeds, peppercorns, and fenugreek seeds. Continue roasting for another 2-3 minutes, stirring constantly, until aromatic. Turn off the heat and let the spices cool completely.
3
Grind the masala paste. In a blender, combine the cooled roasted spices, grated coconut, 1 roughly chopped onion, garlic cloves, 1/2 tsp turmeric powder, and tamarind pulp. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add more water if needed to facilitate grinding.
4
Prepare the gravy. Heat the remaining 2 tbsp of coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until soft and translucent.
5
Cook the masala. Add the ground masala paste to the pan. Sauté for 7-8 minutes, stirring occasionally, until the raw smell disappears and oil begins to separate from the sides of the paste. Add 1.5 cups of water and the remaining 1 tsp of salt. Stir well and bring the gravy to a gentle boil.
6
Cook the fish. Reduce the heat to a simmer and gently slide the marinated mackerel pieces into the gravy. Avoid stirring with a spoon; instead, gently swirl the pan to coat the fish. Cover and cook for 8-10 minutes, or until the fish is cooked through and flakes easily. Do not overcook.
7
Rest and serve. Turn off the heat and let the curry rest, covered, for at least 10 minutes to allow the flavors to meld. Serve hot with steamed rice or neer dosa.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
1 tsp Chana Dal (Split chickpeas)
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
1 pcs Onion (Medium, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
3 tbsp Water (For steaming)
0.5 cup Fresh Coconut (Grated)
0.5 tsp Jaggery (Grated or powdered, optional)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Prep the vegetables: Wash the green beans thoroughly. Trim the ends and chop them into small, uniform ¼-inch pieces. Finely chop the onion and grate the coconut. Keep all ingredients ready.
2
Prepare the tempering (Oggarane): Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. This should take about 30-45 seconds.
3
Sauté the dals and spices: Lower the heat slightly and add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown and become aromatic. Add the broken dried red chilies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp.
4
Cook the onions: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
5
Cook the beans: Add the chopped green beans, turmeric powder, and salt. Mix everything well to coat the beans with the spices. Sprinkle 3 tablespoons of water over the beans, cover the pan with a lid, and cook on low to medium heat for 8-10 minutes. Stir occasionally to prevent sticking. Cook until the beans are tender but still retain a slight crunch.
6
Finish the dish: Once the beans are cooked, add the freshly grated coconut, optional jaggery, and fresh lemon juice. Mix gently to combine and cook for another 1-2 minutes, allowing the flavors to meld. Turn off the heat and serve hot.
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
