Mangalorean Catholic cuisine facts for kids
The Mangalorean Catholic Cuisine is the unique food of the Mangalorean Catholic community. These are Roman Catholics from Mangalore and the nearby South Canara area in Karnataka, India.
Most Mangalorean Catholics have ancestors from Goan Catholics. They moved to South Canara from Portuguese Goa between 1560 and 1763. This happened during times like the Portuguese Inquisition in Goa and Bombay-Bassein and the Mahratta Invasion of Goa and Bombay. Their culture of Mangalorean Catholics is a mix of Mangalorean and Goan traditions. After moving, they learned some local Mangalorean ways but kept many of their original Konkani customs.
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Delicious Non-Vegetarian Dishes
Mangalorean Catholic curries use lots of coconut and curry leaves. They also often include ginger, garlic, and chili. Their food shows a clear Portuguese influence.
For example, Laitao is a famous pork roast. It's often the main dish at wedding dinners. Pork Sorpotel is another well-known pork dish. Traditional cooks like Davidam or Alicebai were often asked to help prepare these big meals.
Mangalorean Catholics use different parts of the pig in their pork dishes. This includes Pork Bafat, Cabidela, and Kalleze un Kiti (which means heart and intestines).
Some popular dishes are:
- Sanna–Dukra Maas: Sanna are like idlis, made fluffy with toddy or yeast. Dukra Maas means Pork.
- Unde–Dukra Maas: Unde is a type of leavened bread, served with Dukra Maas (Pork).
- Chicken Indaz: This chicken dish is also very popular.
The traditional Rosachi kadi (Ros Curry) is a fish curry made with ros (which is coconut milk). It's often served during the Ros (anointing) ceremony. This ceremony happens a day or two before a Mangalorean Catholic wedding. Their fish curry, especially their Fish Roe Curry, is famous for its taste across coastal India. Fried fish made in their style is also well-known.
Sheveo Roce and Pathal Bakri are dry rice flakes. They are usually dipped in chicken gravy dishes. Pathal Bakri is a type of Kori Rotti.
Tasty Vegetarian Meals
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The "Balthazaar Chutney" is a popular side dish. It has an interesting story. In 1784, a Mangalorean Catholic nobleman named Balthazaar was captured by Tipu Sultan. He didn't like the camp food. So, he offered to make a chutney for the other captured Mangalorean Catholics.
Pollu is a type of Sambhar. It often includes Galmbi (powdered dried fish) or Kambulmas (Dried Tuna). The traditional Fode is a popular pickle.
Thail Piao is another popular dish. Its name means "vegetables dumped with oil and onions." These are left to boil over a fire.
Some fresh dishes include:
- Karamb: A refreshing Cucumber salad.
- Foka: Lady’s finger (okra) mixed with cashewnuts.
Rice-based delicacies are also common:
- Appam: These are soft rice balls.
- Panpole: A type of pancake. Both are made from soaked rice, water, and salt.
- Thath Bakri: This dish is cooked on a banana leaf. It's made from ground red boiled rice mixed with raw scraped coconut. It's then roasted on a tava on the banana leaf.
For those with a sweet tooth, there are many well-known sweet dishes. These include Mitais, Mandas, Ushae, Pitae, and Mani.
Kuswar: Christmas Treats
Kuswar is a special word for a group of unique Christmas goodies. These are a big part of the Mangalorean Catholic Christmas celebration. There are about 22 different traditional recipes that make up this distinct flavor of Christmas in Mangalore.
Some popular Kuswar items are:
- Neuries: These are puffs filled with plums, nuts, fried sesame seeds, and sugar.
- Kidyo or Kulkuls: These are curly treats dipped in sugar syrup.
- Pathekas: Savory snacks made from green nandarkai bananas.
- Theel laddus: Sesame seed balls.
- Golios: Hard, jaw-snapping candies.
- Macaroons: Mangalore is famous for these.
- Rose cookies: These have a delicate flavor and are very popular.
The Rich Plum Cake is a highlight. It can take almost a week to make! Candied fruit, plums, currants, and raisins are carefully cut and soaked in rum. Flour is sieved and gently warmed in the sun. Nuts are shelled and chopped. The whole family often comes together to make the cake. Everyone gets a job, like whipping eggs, creaming butter and sugar, lining cake tins, or doing the final mixing.
Patrode: A Leafy Delight
Patrode or Pathrade is another popular dish. It's made from colocasia leaves. These leaves are stuffed with a mix of rice, dal (lentils), jaggery (palm sugar), coconut, and spices. The Mangalorean Catholic version of this steamed dish is a bit different from the Tuluva recipe. It's usually spicier and often fried in Meet Mirsang. This is a red chili masala, a popular seasoning used to flavor many Mangalorean Catholic dishes.
