If you are a seafood lover and love fish cuisine in its different forms, then this tangy podi yetti chutney will be a welcome addition to your menu. This chutney along with the nutritious Ganji (brown rice porridge) is absolute awesome combination at its best. Ganji/ Gruel was actually a poor man's supper.. often served with chutney or pickel or you may also say dishes of yester years.. almost past. Another great combination is along with dal rice.
Podi Yetti chutney is a delicacy of Mangalore and surrounding villages and is best savoured with Ganji. Tuluvas of coastal Mangalore formulated this chutney especially for monsoon when fresh seafood was pretty much unavailable. Today refrigerators and deep freezers help us store food for longer periods of time. Seasonal foods are no longer restricted to seasons as fresh food is imported from other places and made available to us in supermarkets.
Sometimes I feel that one of the most vulnerable and soon to be extinct Mangalorean dish are .. recipes where the main ingredient is the Dry fish. Other Dry fish used for chutney are mackerel, anchovies, sole, shark etc.
Ingredients :
100 gms Dry shrimp
1/2 coconut grated
5-6 Bedagi red dry chilli
4-5 garlic cloves
1/2 inch piece ginger
3-4 green chilli
a marble size tamarind
salt to taste
Method :
1. Clean and dry roast the shrimp till you get a nice aroma. Dry roast the grated coconut slightly.
2. In a blender grind coarsely the red chilli, garlic, ginger, green chilli, tamarind & little salt.
3. Dry fish/ shrimp already contain salt... hence be careful with salt. Please do not use water.
4. Once coarsely ground add the grated coconut and pulse till well mixed.
5. Transfer chutney to a mixing bowl. Crush the roasted shrimp and mix it into the chutney.
Come rain or shine ... Here is a recipe which ensure sea food for fish lovers.
Podi Yetti chutney is a delicacy of Mangalore and surrounding villages and is best savoured with Ganji. Tuluvas of coastal Mangalore formulated this chutney especially for monsoon when fresh seafood was pretty much unavailable. Today refrigerators and deep freezers help us store food for longer periods of time. Seasonal foods are no longer restricted to seasons as fresh food is imported from other places and made available to us in supermarkets.
Sometimes I feel that one of the most vulnerable and soon to be extinct Mangalorean dish are .. recipes where the main ingredient is the Dry fish. Other Dry fish used for chutney are mackerel, anchovies, sole, shark etc.
Ingredients :
100 gms Dry shrimp
1/2 coconut grated
5-6 Bedagi red dry chilli
4-5 garlic cloves
1/2 inch piece ginger
3-4 green chilli
a marble size tamarind
salt to taste
Method :
1. Clean and dry roast the shrimp till you get a nice aroma. Dry roast the grated coconut slightly.
2. In a blender grind coarsely the red chilli, garlic, ginger, green chilli, tamarind & little salt.
3. Dry fish/ shrimp already contain salt... hence be careful with salt. Please do not use water.
4. Once coarsely ground add the grated coconut and pulse till well mixed.
5. Transfer chutney to a mixing bowl. Crush the roasted shrimp and mix it into the chutney.
Come rain or shine ... Here is a recipe which ensure sea food for fish lovers.
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