Methi'culous coastal flavour

Udid Meti Mango curry with fenugreek and coconut

Ingredients
Raw mango 100 gm
Split black urad dal 50 gm
Grated coconut 100 gm
Jaggery 20 gm
Dry red chilly 8 nos
Hing (asafoetida) 5 gm
Curry leaves 10 nos
Mustard seeds 5 gm
Fenugreek seeds 5 gm
Coriander seeds 5 gm
Salt to taste

Method
Peel and dice raw mango and keep aside.
In a hot pan, roast coriander seeds, dry red chilly, split black urad dal and fenugreek seeds.
Add fresh coconut to the above ingredients and grind them to a fine paste, keep aside.
Heat oil in a kadai/pan, add in mustard seeds, curry leaves and hing.
Into oil, add paste and cook slightly. Add jaggery.
Add water and bring to a boil.
Now, add mangoes and salt for seasoning, cook for about 10 minutes.
Serve with steamed rice

Kalingada Pole Watermelon Rind Dosa

Ingredients
Watermelon Rind 100 gm (only the white)
Dosa rice 200 gm
Poha (flattened rice) 50 gm
Salt to taste
Sugar 10 gm

 

Method
Wash poha and keep aside, reserving the strained water.
Soak the dosa rice for an hour.
Make a paste of the watermelon rind.
Add ingredients into a grinder and grind to a smooth paste.
Keep adding water from the soaked poha while grinding batter.
Once the batter is smooth, add salt and sugar, check seasoning and consistency.
Batter needs to be of a consistency to spread on the pan. 
Allow the batter to ferment at room temperature for six to eight hours.
Heat a non-stick pan or a heavy dosa griddle to medium heat.
Apply oil evenly on the griddle.
Pour a ladle full of dosa batter on the hot pan and allow it to spread

Cover with a lid and cook till done
Serve with coconut chutney.

— Recipes courtesy Chef Yogen Datta