Mangaluru: Got Tulu! Dade Korodu, Atilda Konerdh? That’s Tulu for “What should I give from the Kitchen?” If you are really hungry and craving for real and authentic Tulunadu Cuisine, and want to eat like Agoli Manjanna-the Bhima of Tulunadu (who could eat 20kgs of rice), then head on to Hotel Prestige-Sim’b’ly South Seafood Restaurant for the “Tulunadu Monsoon Food Festival” going on now. Try the “Agoli Manjanna Vanas (Thali), or the Tulunadu combo specials or other items from A la carte featuring the rich, authentic and tasty Mangalorean cuisines of the Tulu Nadu region. Their rich and fiery dishes will depict the raw and distinct flavours of the Tulunadu coast with authentic recipes. Chef PJ Joseph from Kerala and Chef Girish Shetty from Kudla have prepared a wide variety of authentic Mangalorean dishes like among other mouthwatering regional delicacies. With the special ingredients of Tulunadu like coconut, curry leaves, ginger, garlic and homegrown chilli, these special dishes have been prepared to give you the perfect taste of each of them.
Tulunadu Cuisine is a collective name given to the cuisine of Tulu Nadu region of India which comprises cuisines like Udupi as well as cuisine of other Mangaloreancommunities like that of the Mogaveeras, Billavas, Bunts, Saraswat Brahmins,Mangalorean Catholics and the Bearys. Kudla cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean Curry, as are ginger, garlic and chili. Tulunadu cuisine is well known for their distinct flavor. In general, the recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though for the non vegetarians, fish is also a regular meal.
The cuisine of Kudla would remain incomplete without usage of rice. Rice is cooked in various forms such as pancakes, wafer thin rice rotti, pundi, moode, kottige, neer dosa, etc. Apart from rice, another important thing used in the cuisine of Kudla is fruits- many of the recipes are incomplete without the usage of fruits such as jackfruit, bamboo shoot, breadfruit, raw banana, Basale (spinach), sweet cucumber (Thaute), etc. A remarkable feature of the Tulunadu sweet dishes is that instead of using sugar, Mangaloreans use jaggery made of palm so as to keep themselves healthy. Moreover, this sweet syrup has a fragrance and taste of its own and thereby makes the Payasammore delicious.
Moreover, the three main things that add flavor to the various dishes of Tulunadu/Kudlaare raw mango, tamarind and kokum. Kudla cuisine to some extent has been inspired by the mixed culture that constitutes the population of Mangalore. This is why one can enjoy both vegetarian as well as non vegetarian recipes at the same time. And to experience the goodness that Tulunadu cuisine has to offer, “Tulunadu Monsoon Food Fest” is the ideal destination to savour all the goodies. Stop by at “Sim’b’ly South” restaurant and feel the difference!
If you are really hungry, take the gauntlet by ordering the “Agoli Majanna Vanas (Thali) which features nearly 25 items including veg and non-veg-the platter comes with KanileSoup ( Bamboo shoot soup), Ambadede Uppad ( Hog Plum pickle), Aritha appala ( Rice papad), Thimare Chutney ( Brahmi leaf chutney), Kuduta Chutney ( Horse gram chutney), Kaai Kukku chutney ( Green Mango/coconut chutney), Upad Pachil ( Raw jack fruit in brine), Thojank Pelathari ( Tora plant/jack fruit seed preparation), ThekkaredaPachodi ( Cucumber salad), Kadale Baliyar Ajaddina ( Chik-peas and shark dry fish in spicy grated coconut), Puli Koddel ( Ash gourd sweet-n- sour curry)…..
Kori Ajaddina ( Chicken spicy grated coconut dry dish), Pelakaida Gatti ( Jack fruit-n-Rice cakes), Bangude Puli Munchi ( Spicy Mackerel curry), Kori Ressa ( Chicken gravy dish), Pathrode ( Spicy colocasia leaf dish), Kottige ( Rice idli steamed in leaf cup),Moode ( Idli steamed in leaf roll), Manjalda Irretha Gatti ( Sweet dish made of rice cakes steamed in turmeric leaf), Kaje Aritha Nuppu ( Boiled red rice), Kadle Salai Payasa ( Split chick pea payasam), Aritha Manni ( Rice based dessert), Bannangaida Manni ( Tender coconut dessert), Metheda Ganji (Rice porridge with methi and coconut)…all this for a very reasonable and affordable price a food lover can offer- priced at Rs 275/ only.
And in case you have a poor appetite and your belly won’t be able to fit in all the goodies that “Agoli Manjanna Thali” has to offer, then try the “Tulunadu Combo” comprising of either -” Kori Pulimunchi/Kori Ressa (Spicy chicken gravy dish served with choice ofpundi/kottige/moode/neer dosa) or ” Bangude Pulimunchi” ( Spicy Mackerel gravy dish served with choice of pundi/kottige/moode/neer dosa) – priced at Rs 200/ for each combo. Or you can order from the a la carte like Thauthe Koddel ( Field marrow curry),Maasa Sukka/Maasa Ressa ( Mutton -n-spicy grated coconut dry dish/chicken gravy dish), Marwai Sukka ( Clams-n-spicy grated coconut dry dish), Oorda Kori Sukka/Oorda Kori Ressa (Country chicken dishes), Meen Masalad/Meen Kavolid (Fish masalafry/Fish tava/pan fry), Marwai Pundi ( Steamed rice balls dipped in spicy clam curry)…and much more.
And if you are person who likes Nuppu (Rice) a lot, then ‘ Sim’b’ly South’ offers KajethaNuppu ( Boiled red rice), Bolantheda Nuppu ( white rice), Kojapu Nuppu ( Curd rice),Metheda Ganji ( Rice porridge with methi and coconut), Ganji chutney ( Rice porridge and chutney)….and to satisfy your sweet tooth, try some traditional “Bai Cheepe” (desserts) like Bannangaida Manni ( Tender coconut dessert), Aritha Manni ( Rice based dessert), Ragi manni ( Ragin-jaggery dessert), Bondada payasa ( Tender coconut payasam), Kadle Salai Payasa ( Split chickpea payasam)….
Speaking tomangalorean.com,DamoderShetty- Director (Operation), Hotel Prestige said, ” The richness ofTulunadu cuisine lies not only in the variety of cuisine but also in the ingredients used in creating such a variety. Our main objective is to bring different cuisines to this coastal city. Earlier we had “Onam Food Festival”, ” Ghee Roast Fest” and many other food fests, and the response has been tremendous with a huge clientele patronizing these food events. Known for its rich spices and aroma,Tulunadu cuisine is often on top of the charts of the food lovers, and for the food lovers ofKudla we wanted to give the best and traditionalTulunadu cuisine through this ‘Tulunadu Monsoon Food Fest’. And for this Food Fest we have paid attention even to minute details to ensure a perfect dining experience. Our guests can relish and be delighted in the sumptuous meal that they will enjoy and carry back the sweet memories home.Tulunadu Food Festival is something unique we wanted to do, and we are happy that the response has been great since we launched it. So to all the food lovers I extend a warm welcome to stop by and enjoy the varieties ofTulunadu delicacies and go home happy”.
