A fiery and tangy fish curry from Mangalore, made with sardines simmered in a rich, aromatic gravy of roasted spices, tamarind, and coconut. This coastal Karnataka classic is a true explosion of flavor.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving
429cal
33gprotein
16gcarbs
Ingredients
500 g Sardines (Also known as Boothai. Cleaned and scaled.)
8 pcs Byadgi Red Chilies (Adds vibrant color and mild heat. De-seed for less heat.)
4 pcs Guntur Red Chilies (Adds spiciness. Adjust quantity to your preference.)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Black Peppercorns
1 medium Onion (Roughly chopped for the masala paste.)
Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Boothai Pulimunchi, Boiled Rice and Mango Pickle
Protein-packed Boothai Pulimunchi with fluffy rice & tangy pickle. A perfectly spiced, soul-satisfying meal!
This udupi dish is perfect for lunch. With 762.77 calories and 38.37g of protein per serving, it's a muscle-gain option for your meal plan.
26gfat
0.5 tsp
Turmeric Powder
2 tbsp Tamarind Pulp (Thick concentrate. Adjust to taste.)
3 tbsp Coconut Oil
10 leaves Curry Leaves
2 pcs Green Chilies (Slit lengthwise.)
1.5 cup Water (Adjust for desired gravy consistency.)
1.5 tsp Salt (Adjust to taste.)
0.5 tsp Jaggery (Optional, to balance the tanginess.)
Instructions
1
Roast the Spices
In a dry pan over low heat, add the Byadgi and Guntur red chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
Roast for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Be careful not to burn them.
Remove the spices from the pan and let them cool completely.
2
Grind the Masala Paste
Place the cooled roasted spices into a high-speed blender or mixie jar.
Add the roughly chopped onion, garlic cloves, turmeric powder, and thick tamarind pulp.
Add about 1/2 cup of water and grind everything to a very smooth, fine paste. Scrape down the sides and add a little more water if needed to facilitate grinding.
3
Prepare the Curry Base
Heat coconut oil in a traditional clay pot (manchatti) or a deep, heavy-bottomed pan over medium heat.
Add the finely sliced small onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the slit green chilies and curry leaves. Sauté for another minute until the curry leaves are crisp and aromatic.
4
Cook the Masala
Add the ground masala paste to the pan.
Cook for 6-8 minutes, stirring frequently, until the raw smell of the spices disappears and you see oil beginning to separate from the edges of the masala.
5
Simmer the Gravy and Cook the Fish
Pour in 1 cup of water, add salt and the optional jaggery. Stir well to combine.
Bring the gravy to a rolling boil, then reduce the heat and let it simmer for 5-7 minutes for the flavors to meld together.
Gently slide the cleaned sardines into the simmering gravy one by one. Ensure they are submerged.
Do not use a spoon to stir. Instead, hold the handles of the pan and gently swirl it to coat the fish with the gravy.
Cover the pan and cook on low heat for 8-10 minutes, or until the fish is cooked through and the gravy has thickened to your desired consistency.
6
Rest and Serve
Turn off the heat and let the curry rest, covered, for at least 20-30 minutes before serving. This crucial step allows the fish to absorb the flavors of the gravy.
Serve hot with steamed rice, neer dosa, or sannas.
Servings4
Serving size: 1 serving
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)
Instructions
1
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
3
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
5
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
6
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
