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12/08/2026

Aati Special Kashaya

We are in the month of Aati, and today is Aati Amavasya. This day holds special significance for the people of our coastal region and Tulunadu.

So, what makes the month of Aati special?

Our lives may have changed with time, and our lifestyles, thoughts and practices may be different, but our culture remains the same. Even today, in many places, we get to hear about Aati traditions being followed for one or two days. It is wonderful to see our culture being passed on to the younger generation through such traditions.

There are four important days observed during Aati Aati Amavasya, Aati Kalenja, Aati Kulluna and Aati Agel.

Aati is traditionally considered a difficult month. Heavy rains, illnesses due to changes in the weather, fewer working days for people, reduced wages, fewer business opportunities for traders, difficulty in drying and storing food — all these are things we are familiar with.

So, today I would like to share a little information about the Aati Kashaya. Irrespective of caste or community, this is a traditional drink that people have consumed during Aati.

The tree from which the bark is obtained is known as Sataneso Rook in Konkani. In English, it is called the Devil’s Tree. In Kannada, it is known as Saptaparni, because its leaves are arranged in groups of seven. In Tulu, it is called Paaleda Mara.

There is a traditional way of preparing the kashaya. Early in the morning, before sunrise, while still not wearing clothes , the bark of the tree is carefully removed with stone without using metal sikle and brought home. It is then cleaned thoroughly and ground together with pepper, garlic carom seeds , monkey jack and salt. This mixture is boiled in a clean vessel, and then a special variety stone is used for the tempering . This stone is called benachu kallu or borgal or Benagal in kannada

Only a small quantity is consumed — about 30 ml. It should not be consumed in excess. Traditionally, Fenugreek seeds porridge (Menthe ganji) is also prepared to help cool the body.

It is believed that on this day, the tree is associated with thousands of medicinal properties only on this day with is a immune booster . By consuming this kashaya on Aati Amavasya, our elders believed that it would protect them from illnesses during the coming months. These traditions have been passed down to us through generations.

Watch the video below to see how Aati Kashaya is traditionally prepared. 👇

06/08/2026

Spiced Jackfruit Patholi & Mandas | A Traditional Aati Special Recipe

Discover a unique and delicious twist to the traditional Jackfruit Patholi and Mandas! In this video, I'm sharing two authentic ways of preparing this seasonal delicacy one steamed in my homestyle and the other wrapped in tender teak leaves, which give the steam cakes a beautiful deep maroon colour and a wonderful natural aroma.

This special recipe was lovingly shared by Mrs. Mabel D'Souza, a parishioner from my church, while we were travelling together and exchanging traditional recipes. I tried it at home, and it turned out absolutely delicious!

Looking for something special to enjoy with your evening tea? Instead of making the usual onion pakodas, I tried a diffe...
05/08/2026

Looking for something special to enjoy with your evening tea? Instead of making the usual onion pakodas, I tried a different version by mixing onions with Malabar spinach, and they turned out absolutely delicious!

Recipe:

Take 7–8 onions and slice them thinly. Add salt, ½ tsp red chilli powder (optional), and 2 finely chopped green chillies. Without adding any water, gently squeeze and mix everything well with your hands until the onions release their natural moisture.

Now add chopped Malabar spinach and mix well. Shape the mixture into small portions and deep-fry until golden brown and crisp.

You can also replace Malabar spinach with spinach, dill leaves, or other leafy greens of your choice.

Mixed Green Leaves, Lentils & Jackfruit Seeds Stir FryMom's Special DishFor this recipe, I have used a combination of sp...
04/08/2026

Mixed Green Leaves, Lentils & Jackfruit Seeds Stir Fry

Mom's Special Dish

For this recipe, I have used a combination of spinach, fenugreek leaves, amaranth leaves, and dill leaves.

Ingredients
1 bunch spinach
1 bunch fenugreek leaves
1 bunch amaranth leaves
1 bunch dill leaves
10 jackfruit seeds, boiled and peeled
¼ cup toor dal
¼ cup freshly grated coconut
2 onions, sliced
2 green chillies, slit
1 piece kokum (or tamarind, if preferred)
Salt to taste
For the Tempering
3 tbsp coconut oil
4–5 garlic cloves, lightly crushed
2 sprigs curry leaves
2 dried red chillies

Method

*Wash all the leafy greens thoroughly and chop them finely.

*Soak the toor dal for 30 minutes.
Cook the dal in 3 cups of water until it is about half cooked.

*Add the chopped greens, onions, Monkey Jack peels (vaate puli), green chillies, and salt. Continue cooking until the greens are tender and most of the moisture has evaporated.

*Stir in the grated coconut and mix well.

*Heat coconut oil in a small pan. Fry the garlic until lightly golden, then add the dried red chillies and curry leaves.

*Pour the tempering over the cooked greens, mix gently, and serve hot.

This wholesome stir fry is a delicious combination of seasonal leafy greens, protein-rich lentils, and tender jackfruit seeds. It pairs perfectly with steamed rice and is a comforting, nutritious traditional meal.

Note: add 1 Tomato if you cannot find Monkey Jack

Jackfruit Steamcake special recipe coming soonWhen it rains heavily, what food do you crave the most? ☔For me, during th...
03/08/2026

Jackfruit Steamcake special recipe coming soon

When it rains heavily, what food do you crave the most? ☔

For me, during the jackfruit season, nothing beats dishes made with ripe jackfruit. And during the Aati month, Patholi is one of our most cherished traditional delicacies.

In my next video, I'll be sharing how we prepare Jackfruit Mandas at home, along with a very special method of making Patholi.

This recipe was shared with me by Mrs. Mabel D'Souza, a parishioner from my church. One day, while we were travelling together, she told me about this unique way of preparing Patholi. It was the very first time I had heard of this method.

I tried the recipe, and it turned out absolutely delicious! 👏👏👌

Thank you, Mabel D'Souza. May God bless you abundantly. 🙏

We love enjoying Mandas lightly pan-fried in ghee. And our village has a special tradition of serving Patholi, made without jaggery and coconut pieces, alongside spicy Chicken Sukka a wonderful combination that's close to our hearts and a traditional tulunadu preparation❤️

I'll be sharing this recipe very soon, so keep your jackfruit ready!

03/08/2026

If you have watched my previous video in the Malbar spinach recipe series , in my second episode i had prepared Malbar spinach steam cakes with big Malbar Spinach cakes and added to the curry , i had some leftover steam cakes and i prepared a dish paring with clams. In this recipe inhave used the Rovenas Chicken Sukka Masala ,itvwas something different intried . Thank you

How to Select and Preserve Fresh Bamboo ShootsNow is the season for fresh bamboo shoots! If preserved correctly with sal...
31/07/2026

How to Select and Preserve Fresh Bamboo Shoots
Now is the season for fresh bamboo shoots! If preserved correctly with salt, they can be used for an entire year.

Choose bamboo shoots that are fresh and tender. Some vendors sell old bamboo shoots that may look fine, but once soaked in water, they start to ferment and develop a foul smell. Fresh bamboo shoots have a light green outer covering and feel heavier for their size.

After bringing them home, peel off the tough outer layers and slice them into round pieces. Tender bamboo shoots are much easier to cut , discard the hard pieces mostly the joints .

Next, soak the sliced bamboo shoots in water for 3 days. Change the water twice a day.

After 3 days, you can either cook the bamboo shoots or preserve them with salt.

To preserve them, boil water with enough salt, allow the salted water to cool completely, and then add the bamboo shoots. Store them in clean glass bottles or jars. This method keeps the bamboo shoots well preserved for a long time.

29/07/2026

KORI ROTTI CHICKEN CURRY

Today, I'm sharing the recipe for the beloved Kori Rotti, a dish that's close to everyone from the coastal Karnataka Region .Many of you have been requesting this recipe, so here it is!

Kori Rotti is a traditional specialty of the Bunt, Billava, and Mogaveera communities, but today it has become a favourite dish for almost every Mangalorean.

No matter where we settle in the world, this is one recipe that instantly brings back memories of home.

Before you start, here are a few important tips:

This recipe varies from family to family and from village to village, so don't be surprised if you come across different versions.

Since Kori Rotti is served with crispy rice wafers that absorb a lot of gravy, the curry is usually made slightly thinner and in a larger quantity. This recipe is so perfect,it serves 12-15 members with a good amount of curry and you don't have to add extra water the next day as this is common with chicken curries it becomes very thick and you see only chicken pieces and no curry left😄

You may notice that I have used tomato, and a few whole spices and cashew nuts in this recipe. Traditionally, these ingredients are not used in authentic Bunt-style Kori Rotti, but here's why I've included them:

Cashew nuts reduce the sharpness of the spice and give the curry a rich, creamy However you can skip this ingredients.

If the tamarind is too sour or old one with dark black colour , it can affect both the taste and colour of the curry. Adding one tomato and a little tamarind juice helps balance the flavour perfectly.

Traditionally, this recipe is prepared using country chicken or kattada kori which has its own rich flavour, garam masala is usually not added considering that may effect the taste .

This recipe is prepared in the Udupi style. I'll be sharing another regional variation of Kori Rotti in my upcoming video.

Thank you and happy cooking! 🙏

25/07/2026

𝐌𝐮𝐭𝐭𝐨𝐧 𝐑𝐨𝐚𝐬𝐭

Mutton Roast is a rich, aromatic, and flavour-packed dish that's perfect for every special occasion. Tender mutton is pressure-cooked until juicy, then coated in a freshly roasted blend of coriander, cumin, pepper, fennel, cloves, and other warm spices. The addition of crispy fried onions (barista), creamy curd, curry leaves, and ghee gives this roast its deep, authentic flavour and irresistible aroma.

This semi-dry roast makes an excellent starter for parties, festive celebrations, and family gatherings. It also pairs beautifully with chapati, paratha, puri, naan, or steamed rice. Every bite is packed with bold spices and succulent mutton, making it a recipe you'll want to prepare again and again.

Try this easy homemade Mutton Roast and impress your family and guests with restaurant-style flavours made right in your own kitchen!
𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔

- 1 𝒌𝒈 𝑴𝒖𝒕𝒕𝒐𝒏
- 𝑺𝒂𝒍𝒕 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆
- ½ 𝒕𝒔𝒑 𝑻𝒖𝒓𝒎𝒆𝒓𝒊𝒄 𝒑𝒐𝒘𝒅𝒆𝒓
- 𝑾𝒂𝒕𝒆𝒓 (𝒋𝒖𝒔𝒕 𝒆𝒏𝒐𝒖𝒈𝒉 𝒕𝒐 𝒄𝒐𝒐𝒌 𝒕𝒉𝒆 𝒎𝒖𝒕𝒕𝒐𝒏)

𝑭𝒐𝒓 𝒕𝒉𝒆 𝑹𝒐𝒂𝒔𝒕𝒆𝒅 𝑴𝒂𝒔𝒂𝒍𝒂

- 2 𝒕𝒃𝒔𝒑 𝑪𝒐𝒓𝒊𝒂𝒏𝒅𝒆𝒓 𝒔𝒆𝒆𝒅𝒔
- ¾ 𝒕𝒃𝒔𝒑 𝑪𝒖𝒎𝒊𝒏 𝒔𝒆𝒆𝒅𝒔
- 2 𝒕𝒔𝒑 𝑩𝒍𝒂𝒄𝒌 𝒑𝒆𝒑𝒑𝒆𝒓𝒄𝒐𝒓𝒏𝒔
- 1 𝒕𝒔𝒑 𝑭𝒆𝒏𝒏𝒆𝒍 𝒔𝒆𝒆𝒅𝒔
- 8–10 𝑪𝒍𝒐𝒗𝒆𝒔
- 1 𝑩𝒂𝒚 𝒍𝒆𝒂𝒇
- 1½ 𝒊𝒏𝒄𝒉 𝑮𝒊𝒏𝒈𝒆𝒓
- 8–10 𝑮𝒂𝒓𝒍𝒊𝒄 𝒄𝒍𝒐𝒗𝒆𝒔
- 5–6 𝑶𝒏𝒊𝒐𝒏𝒔, 𝒕𝒉𝒊𝒏𝒍𝒚 𝒔𝒍𝒊𝒄𝒆𝒅 𝒂𝒏𝒅 𝒇𝒓𝒊𝒆𝒅 (𝑩𝒂𝒓𝒊𝒔𝒕𝒂)

𝑭𝒐𝒓 𝒕𝒉𝒆 𝑹𝒐𝒂𝒔𝒕

- 2 𝒕𝒃𝒔𝒑 𝑶𝒊𝒍
- 2 𝒕𝒃𝒔𝒑 𝑮𝒉𝒆𝒆
- 2 𝒔𝒑𝒓𝒊𝒈𝒔 𝑪𝒖𝒓𝒓𝒚 𝒍𝒆𝒂𝒗𝒆𝒔
- ½ 𝒕𝒃𝒔𝒑 𝑹𝒆𝒅 𝒄𝒉𝒊𝒍𝒍𝒊 𝒑𝒐𝒘𝒅𝒆𝒓
- ½ 𝒄𝒖𝒑 𝑪𝒖𝒓𝒅 (𝒀𝒐𝒈𝒖𝒓𝒕)

𝑭𝒐𝒓 𝑮𝒂𝒓𝒏𝒊𝒔𝒉𝒊𝒏𝒈

- 𝑭𝒓𝒊𝒆𝒅 𝒄𝒖𝒓𝒓𝒚 𝒍𝒆𝒂𝒗𝒆𝒔 (𝒐𝒑𝒕𝒊𝒐𝒏𝒂𝒍)
- 𝑪𝒐𝒓𝒊𝒂𝒏𝒅𝒆𝒓 𝒍𝒆𝒂𝒗𝒆𝒔 (𝒐𝒑𝒕𝒊𝒐𝒏𝒂𝒍)

24/07/2026

Aati Special Feast at Hotel Manpasand | A Taste of Tulunadu's Monsoon Heritage

The month of Aati (Ashada) is one of the most cherished seasons in Tulunadu. As the monsoon nourishes the land, nature offers an abundance of seasonal greens, bamboo shoots, jackfruit, medicinal herbs, and other traditional ingredients. Our ancestors believed that consuming these seasonal delicacies during Aati helps strengthen the body, improve immunity, and prepare us for the months ahead. It is a beautiful time when food, culture, and tradition come together.

To celebrate this rich culinary heritage, all of us from Sankalpa Swasahaya Sanga decided to get together and enjoy an authentic Aati Special Meal. We chose Hotel Manpasand, located behind the Old Government Bus Stand in Udupi, a place well known for serving traditional Tulunadu cuisine.

As soon as we entered the restaurant, we were delighted to see a beautiful collection of antique kitchen utensils and traditional household items used by our ancestors. The nostalgic display instantly transported us back in time, creating the perfect atmosphere to enjoy this heritage feast. The warm ambience and friendly hospitality made the experience even more memorable.

Our meal began with a refreshing drumstick soup, a comforting start to the monsoon feast. Soon, the banana leaf was filled with an impressive spread of authentic seasonal delicacies.

The meal started with salt, pickle, Brahmi chutney, horse gram chutney, dry fish chutney, and dry prawn chutney, each offering its own unique traditional flavour.

One of the highlights was the delicious Chicken Sukka served with Jackfruit Steam Cakes (Adde)—a wonderful Tulunadu combination that was packed with flavour.

The feast continued with an array of seasonal dry dishes including:

Bamboo Shoots with Black Chickpeas

Wild Jackfruit Sukka

Salted Jackfruit Sukka

Marwai Pundi (Clams with Rice Dumplings)

Traditional Pathrode

To complete the meal, we enjoyed rice served with dry fish curry and a comforting bowl of Horse Gram Rasam, a perfect monsoon accompaniment.

No traditional Aati meal is complete without its special desserts. We ended our feast with:

Turmeric Leaf Steamed Cake

Manni (Traditional Buttermilk)

Fenugreek Seed Payasam (Menthe Ganji)

Every dish reflected the wisdom of our ancestors, making use of fresh seasonal ingredients that are deeply rooted in Tulunadu's food culture. More than just a meal, it was a celebration of friendship, tradition, and our rich culinary heritage.

If you love exploring authentic regional cuisine and traditional food stories, this Aati feast is something you shouldn't miss. Join us as we take you through this wonderful seasonal dining experience in Udupi! 🌿🌧️🍃

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