Announcing RCI July'09

Close to two and half years ago Lakshmi of Veggie Cuisine initiated an event that has become very dear to many food bloggers around the world; it is called RCI or Regional Cuisine of India. Each month, a region/state of India is chosen, and food bloggers around the globe are encouraged to explore the cuisine of that region/state and hence showcase some delicious and authentic dishes exclusive to the state/region.

After exploring many states and regions around our beloved motherland, this month I am honoured to take you all to my native land to sample and devour one of the finest cuisines. Yes my dear friends, this month we will be exploring the hidden gems in beautiful temple town of Udupi and gorgeous coastal city of Mangalore. The RCI for the month of July’09 is RCI-Udupi & Mangalorean Cuisine!




Snuggled between the mighty Arabian Sea on the west and the majestic Western Ghats on the east is this beautiful cities of Udupi and Mangalore. Surrounded by beautiful backwaters of Netravati and Gurupura rivers, Udupi & Mangalore are famous for their rich cultural diversity and are also a commercial trade centres. Everywhere you go you can’t help but fall in love with beautiful green rolling hills, swaying coconut palms, roaring sea, sparkling freshwater streams and glorious red tiled-roof buildings.

Mangalorean cuisine is as diverse as the people who have ruled this beautiful temple and coastal cities for centuries. History shows that Mangalore was ruled by Kadambas, Vijayanagar dynasty, Chalukyas, Rashtrakutas, Hoysalas, Mysore kingdom, Portuguese and then by the British. Each and every ruler has left behind their rich food culture which has become a part and parcel of Mangalorean cuisine. With four predominant languages being Tulu, Konkani, Kannada and Beary, Mangalore cuisine is also influenced by the neighbouring states of Kerala and Goa.


When it comes to origin of Udupi cuisine it is belived to be linked to the famous Sri Krishna Temple of Udupi. According to Wiki, Lord Krishna is offered food of different varieties every day, and there are certain restrictions on ingredients during Chaturmasa (a four-month period during the monsoon season). These restrictions coupled with the requirement of variety led to innovation, especially in dishes incorporating seasonal and locally available materials. The main ingredients used in the preparation of these delightful cuisines are vegetables, greens, beans & pulses, coconut and seasonal fruits and it strictly follows the tradition of vegetarian cuisine. There are times when you will not find onions and garlic used in cooking. This delicious Udupi cuisine was developed by Shivalli Madhwa Brahmins who cooked food for Lord Krishna, and at Krishna Matha in Udupi, the food is provided free.


The basic ingredients used in Udupi-Mangalorean cuisine are simple and easily available. Many a times you will find the use the ingredients which are grown in the backyard or which can be picked from any farmer’s market. Udupi and Mangalore has tropical climate and thus has abundant palm/coconut trees all around. Every smallest of small back gardens in this region has at least one coconut tree and curry plant and thus its no wonder that these two are the heart and soul of Udupi-Mangalorean cuisine along with ginger, garlic and chillies. When it comes to non-vegetarian cooking, it is next to impossible not to include rich sea food and Mangalorean Fish Curry and Kori Rotti (dry rice flakes served with spicy chicken curry) are the signature non-vegetarian delicacies of this region.


Some of the Tulu, Brahmin and Konkani community’s well-known vegetarian dishes include Neer Dosa (lacy rice crepes), Shavige (Rice noodles), Kadubu (sweet or savoury steam cooked rice dumplings/cakes), Akki Pundi (Rice dumplings, Patrode (colacasia leaves stuffed with spicy batter and steam cooked), Sanna (Fluffy Idli made using Toddy or yeast), Khotte Kadubu (Idli made using jackfruit leaves), Surnali (sweet pancakes), Goli Baje (savoury deep fried fritters), Appa/Appey (sweet or savoury dumplings), Mangalore Bonda (spicy potato fritters), Mangalore Buns (sweet deep fried poori made using banana), Daali Thoy (Lentil soup), Usli, numerous vegetable Upkari/Palya (stir fried vegetables), Saaru (Lentil soups), Sasam (coconut based dish), Kodhel (spicy vegetable and coconut based curry), Kairasa, Gashi (vegetable or lentil based coconut curry), Bolu Huli or Bolu Kodhel (Plain spicy vegetable curry/soup), Kosambari (raw vegetable/fruit salads), Menaskai (Sweet, sour & spicy coconut-sesame curry made using fruits/vegetables), Udupi Sambar (Vegetables, coconut and lentil curry), Majjige Huli (Coconut & buttermilk/yogurt based veg curry), Paramannam (Kheer/Payasam), Rasayana (Milk or coconut milk based fruit dessert), etc.


Some of Tulu, Mangalorean Muslim and Konkani (includes Mangalorean Catholics) community’s signature non-vegetarian dishes include Mangalore Fish Curry, Kori Rotti (dry rice flakes served with spicy chicken curry), Bangude Pulimunchi (Silver-grey mackerels curry), Sanna-Dukra Maas (Sanna means Idli made using Toddy or yeast and Dukra Maas means pork), Pork Bafat, Mutton Biryani, Sorpotel etc. You can find good collection of Udupi-Mangalorean nonvegetarian cuisines here. Shendi (Toddy), a country liquor prepared from palm sap is a popular drink around the region.


If you are not familiar with this regional cooking, then it is worth checking few websites and blogs like Mane Adige, Aayi’s Recipes, Dalithoy, Home Spices, Konkan World, Mangalore Recipes, Konkani Recipes, Red Chillies and your truly’s Monsoon Spice.


So what are you waiting for? It’s up to you to decide whether you want to impress us with traditional recipes or bowl us with the modern twists. And don’t forget to have loads of fun while discovering new regional cuisine! Please don’t forget to share all those little tit-bits, tips, fond memories while you cook up the storm this month!!!

Here are the Guidelines:


1. Write a post on your blog featuring Udupi & Mangalorean Cuisine from 1st of July to 31st July, 2009.


2. Please link back to this announcement page and/or simply use the logo below, and also to Lakshmi’s RCI announcement page.


3. Please feel free to use the logo below or RCI logo created by Lakshmi.


4. Email the following details to sia[at]monsoonspice[dot]com with RCI-Udupi & Mangalorean Cuisine as the subject line by 31st July.
• Your name
• Your blog name
• Name of the Recipe
• Permalink/URL of your post
• A photograph of the final dish (Any size is fine. Don’t worry about resizing the image.)


5. Please remember that the deadline for this event is 31st July, 2009 and no late entries will be entertained. I'll not include your entries in the round-up unless I get them through emails as it's not feasible for me to check individual blogs and pick your entries. I will post the final round-up in first week of August.


6. There is no limit to the number of entries that you might want to contribute. If you don’t have a blog but wish to participate in this event, send your entries with a picture, your name and recipe to sia[at]monsoonspice[dot]com before the deadline. I will post the recipes with your picture in my blog and include it in the round-up.

Simply copy and paste the below code to your post to use these logos.



<a href="http://www.monsoonspice.com/2009/06/announcing-rci-july09.html" target="_blank"><img src="http://farm3.static.flickr.com/2447/3667737935_9fd5862487_m.jpg" alt="RCI-Udupi & Mangalore" width="260" border="0" height="106" /></a>



<a href="http://www.monsoonspice.com/2009/06/announcing-rci-july09.html" target="_blank"><img src="http://farm3.static.flickr.com/2569/3673082642_b42a259b90_m.jpg" width="154" height="240" alt="RCI Logo1" border="0" /></a>


So friends, don’t delay. Cook some delicious Udupi-Mangalorean cuisine and send your entries. Thank you, Lakshmi for this wonderful opportunity!