Growing up in a quintessential south Indian family, rice was and will always be my comfort food! Getting married to someone who does not enjoy rice as much could not change my affinity towards authentic Udupi based dishes.
The thought of saar (rasam), thambuli, Urdinet, different chutneys, kukku bajji (mango curry), menaskai makes me want to head back home to my Mom who makes them all the best!
Here is a list of some mouthwatering udupi recipes – click here
Today’s recipe is inspired by yet another popular dish from the coastal Karnataka region called the Menaskai. You can prepare this dish with different fruits and veggies. Today, I prepared the this dish with some black olives and I was happy with the result 🙂
Do give it a try!
Preparation Time: 20 minutes
Cooking time: 15-20 minutes
Serves: 3 to 4 people
- Black olives – 1 small cup
- Green chillies – 2 to 3
- Jaggery powder – 2 Tsp
- Salt – 1 Tsp or as per taste
- Sesame Seeds – 2 Tbsp
- Urad Dal – 1 Tbsp
- Channa Dal – 1 Tbsp
- Fenugreek seeds / Methi seeds – 1/2 tbsp
- Dry red Chillies – 3 to 4 (or more if needed spicy)
- Shredded fresh coconut – 1 small cup
- Tamarind Paste – 2 Tsp
- Coconut Oil (preferred) – 1 to 2 tsp
- Mustard Seeds – 1 Tsp
- Urad Dal – 1 Tsp
- Asafoetida – 1 pinch
- Curry leaves – few
- In a deep bottomed pot, boil a cup of water with salt. Add the black olives and green chillies. Boil well till the olives are cooked.
- Meanwhile, in a wide bottomed pan, dry roast sesame seeds, urad dal, channa dal, fenugreek seeds, dry red chillies separately on a medium flame. Roast them well and make sure the ingredients do not smell raw.
- Once done, allow it to cool down before grinding it all into a fine paste with shredded coconut and tamarind paste. Add a little water if needed while grinding.
- Now, add the ground paste to the pot of cooked olives and mix well.
- Next, add the jaggery powder. Mix well.
- At this point, taste test for salt, tamarind flavor and the sweetness.
- Boil well for 3-4 minutes before turning off the heat.
- The last step is for the tempering. Prepare the same, using the ingredients mentioned in the ‘for tempering’ section. *The coconut oil aroma enhances the flavor of the dish but you can use any other oil if you are not a fan of coconut oil*.
- Enjoy the dish with some hot rice and papad!