Pulimunchi Kitchen

Uddha Munchi (tall chillies) and Kudhya Munchi (short chillies) are what Amma used to call Byadagi and Gundu or Mundu chillies. Mom does the same. One brings gentle heat and that beautiful deep red colour, while the other carries a fiery punch. Two staples in my kitchen.

Even today, while sharing recipes, Mom still calls them Uddha Munchi and Kudhya Munchi. “Radd Kudhya Munchi, bokka aaji Uddha Munchi paad.” It always makes me smile. Small reminders that food carries not just flavour, but the language and little anecdotes of home.

Do you call it Udda and Kudya too?

A ladle of Mangalorean love. Nothing comes close to the comfort of a fish curry and rice meal back home, and even in homes away from one’s home. Meen da Ressa and Urpel Ari tha Nuppu. A Pulimunchi or a Kaithidina Meen often completes the meal along with some veg Upkari. Scroll through and the Buthai, or Sardine Pulimunchi, makes an appearance too. Cooking it all in a Bisale is what I miss the most.

The slow simmer, the deep flavours, the quiet reminder of home in every ladle. Nostalgic Saturdays.

Almost one month after my last post from India, I am here again. The homesickness had taken over completely. I missed the early morning sunrise, relaxed conversation with mom and dad over bonda-parndh and mom’s perfect kaapis. I remember strolling around in Car Street market with mom and picking these Kottige cups for the most delicious Idlis. We generally make these cups at home for festivals, but was happy to find readymade ones from an akka selling them near Poo Da Market during my visit this time. When I prepared Idlis in my Edmonton home last week, I missed the joy of relishing mom’s delicious Kottiges and chutney. Her batter renders the most perfect Idlis. I guess that’s why I am forever a Idli lover over Doses. I have tasted the best version 😀