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Bangude pulimunchi is a Mangalorean mackerel based dish of coastal Karnataka in southwest India. The dish uses tamarind, a distinctive ingredient in traditional Mangalorean cuisine, to impart tanginess. [1] Another local mackerel dish is bangude masala, which is popular in the coastal districts of Dakshina Kannada and Udupi.
Mackerel is common along the Arabian Sea coastline, and is widely consumed in the states of Kerala, Karnataka, Goa and Maharashtra. Bangude (ಬಂಗುಡೆ), in Tulu, Konkani, Kannada and in the various dialects spoken along the Konkan/Karavalli coast, means mackerel.
Pulimunch/pulimunchi literally means "a gravy rich in tamarind juice". Mangalorean bangude masala can be considered a "modern fast food" version of the traditional bangude pulimunchi.
The recipe for bangude pullimunchi follows a blend of dry condiments like red chill, coriander, jeera, mustard, fenugreek seeds, dry roasted with turmeric, ginger, pepper corn. This is made into paste with tamarind juice or pulp, 3-4 pods of garlic, curry leaves and onion. Later tempered with little oil and curry leaves and the fish added with the curry paste and cooked till done. It is traditionally prepared in clay pots which enhances the taste of the curry. Tastes best with red rice.
Preparing Mangalorean bangude masala involves stewing skinned and cleaned mackerel in a thick gravy. Even though the gravies for most seafood dishes consumed along the Arabian Sea coast have generous amounts of grated coconut, the bangude masala gravy does not. The ingredients for the gravy are garlic, coriander, red chilli powder, ginger, onion and tomatoes. However, in coastal Kerala generous amounts of grated coconut is used. The tomatoes give a tangy taste to the dish. Recently, restaurants serving this dish have started using tomato puree and ketchups that are readily available in the market. Freshly chopped coriander leaves are used to garnish this dish.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
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Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
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Vada, vadai, wada, or bara is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.
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