Mangalorean Thali

March Thali

Mangalore is in the area referred to as South India. The chief language spoken is Kannada, an ancient Dravidian tongue that predates Sanskrit. There are records of a robust sea-trade (and pirates!) dating back to the era of Pliny the Elder in the 1st century. Traders plied goods northwards to Goa, Surat, Kutch, onto Muscat, Egypt and into Europe. Items traded were rice, turmeric, ginger, pepper, cassia-cinnamon, sandalwood, teak-wood.

The first menu of spring will feature foods that sprout and feed awakening the body and mind to the coming season of growth. 


1. Sambhar: Lentils spiced with coriander, fenugreek, roasted coconut and tamarind.

2. rice: Boiled basmati drizzled with ghee.

3. Coconut chutney: Fresh coconut, flavored with tamarind and tempered with mustard seed and curry leaf.

4. Masala potato: Over-wintered, local, root-vegetables tempered with ginger, turmeric, mustard seed.

5. Papad: wheat-free, savory lentil crisps.

6. Citrus Pachadi( pickle):This labor-intensive preserve was prepared from oranges and grapefruit purchased as they came off the trees in Florida. Expecting to find available citrus in abundance on our road-trip, I was Disappointed that the local farmers market had hardly anything local for sale. Be proud of Saint-Paul’s amazing farmer’s market!

7. Sprouted moong cachumber: The season of sprouting seeds reawakens the body and mind to the time of sunny living with this tart and piquant marinated salad.

8. Gulab-jamun: The famous Indian dessert of fried dumplings made of flour and milk solids, sweetened in a rosewater-syrup.