Mangalore Curry Powder can be used to make the following:

Tendli Chana Sukka 

Mangalorean Kadle Manoli


½  kg Tendlis (Ivy gourd) (slit vertically  into 4 pieces)
1 cup Black chanas (black chickpeas)    

3 tbsp Mangalore curry powder
1 cup Fresh coconut (scraped)
1 large Onion
1 small Tomato
2 to 3 flakes Garlic
½ cup Curry leaves
3 ½ tsp Oil
Salt as per taste


Soak chanas in water overnight or for 4 to 5 hours.  Boil them in pressure cooker with little salt  for 4 to 5 whistles. Dry roast the coconut with half the quantity of curry leaves and keep it aside.

Grind half onion, garlic and curry powder with a little water to a fine paste. Remove and keep aside. In the same jar, grind the roasted coconut for a few seconds. Coconut should be coarsely ground.

Heat 3 tsp oil in a pan. Add ½ tsp mustard seeds, chopped onions (half), remaining curry leaves and tomato. Saute it for few minutes. Add the masala paste and mix it well. Add salt as per taste. When the raw smell goes, add the boiled chana and tendli. Finally, add the ground coconut.  Mix it and let it cook for a few minutes.  If it is too dry, you can add a little water and cook. Serve hot with rice and sambar.

Sprouted Moong & Potato Curry

Sprouted Green Gram & Potato Curry


2 cup sprouted green gram (moong) (How to sprout pulses)
2 potatoes, peeled and each cut into 4 pieces (aloo)
3 tbsp Mangalore curry powder
1 tomato, finely chopped (tamatar)
1 cup grated fresh coconut (nariyal)
1 tsp oil (tel)
1 onion (pyaaz)
4 cloves of garlic (lehsun)
A marble sized ball of tamarind (imli)
40 to 50 curry leaves (kadi patta)

For the tempering

2 tbsp oil (tel)
1 tsp mustard seeds (rai / sarso)
3 garlic with skin (lehsun)
1 dry red chilly (sookhi laal mirch)
1 tsp asafoetida (hing)
Few curry leaves (kadi patta)


Firstly, to make the masala, grind chopped onion, garlic, tamarind, curry leaves, grated coconut and mangalore curry powder with little water  to a smooth paste. Keep this masala paste aside.

Heat a pan. Add sprouted moong, potato chunks and chopped tomatoes. Add around 2 cups of water into the pan. Cover the pan and cook till the moong and potatoes are cooked. Once they are cooked, add the masala paste and give a mix. Add water if required to attain the desired consistency. Cover and cook for a minute or two. 

For the tempering

Crush the garlic with skin and keep aside. Heat 2 tbsp oil in a small pan.  Add mustard seeds, dry red chilly, asafoetida, crushed garlic and curry leaves.  When the ingredients start spluttering, pour this tempering into the curry.  Serve Moong and potato curry with rice or chapatis.

Mangalorean Fish Curry

Meen gassi


8 to 10 pieces of Pomfret
1 cup fresh coconut (scraped)
3 tbsp Mangalore curry powder
1 small Onion (chopped)
4 to 5 cloves of garlic
A lemon sized ball tamarind
Salt as per taste


Wash the fish and marinate it with salt and keep it aside.

Grind coconut, chopped onion, garlic, tamarind and Mangalore curry powder to a fine paste.

Transfer this masala paste to a pan. Add water as per the required consistency and heat. When the masala is cooked and starts boiling, add the marinated fish. Cook on a medium flame for 8 to 10 minutes. Add salt as per taste. Serve hot with steamed rice.

Mangalorean Chicken Sukka
Kori Ajadina


1 kg Chicken                               
2 large Onions (pyaaz)
1 Tomato (tamatar)            
9 cloves Garlic (lehsun)
1 tsp crushed ginger (adrak)
1 cup Grated coconut (nariyal)
4 to 5 sprigs of curry leaves (kadi patta)
4 tbsp Mangalore curry powder
2 to 3 tbsp coconut oil (tel)
2 to 3 tbsp fresh chopped coriander (dhaniya)
Salt as per taste (namak)


  • Clean the chicken and cut into medium sized pieces. 
  • Roast coconut with 3 sprigs of curry leaves till they change colour and turn aromatic. Allow this to cool down. After this cools, transfer it to a mixer jar and run the mixer for a few seconds so that you get coarsely ground coconut.
  • Heat coconut oil in a deep pan.
  • Add bay leaves, 1 tsp mustard seeds, remaining  curry leaves, chopped onion, crushed garlic, crushed ginger and saute. 
  • Now add chopped tomato and saute.
  • When the onion and tomato turns soft, add the chicken.
  • Add salt and cook covered for 7 to 10 minutes.
  • When the chicken is partially cooked,  add Mangalorean curry powder and mix well. Cook covered for few minutes.
  • When the chicken is almost done, add the ground coconut and give it a good mix.
  • Cook covered for a minute or two and turn off the flame. 
  • Garnish with chopped fresh coriander.
  • Serve hot.






Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.