A Malvani Food Blogger
It’s normal to crave hot beverages in chilly weather because your body needs internal warmth as well. Mutton soup makes a fantastic substitute for it. Your body generates heat as a result, keeping you warmer in the winter and Rainy seasons. It helps you cure cough and colds as well.
“Vataap” denotes a fine paste or gravy, and “Bhajlela” implies Roasted. This Vataap gets its body, texture, and sweetness from freshly grated coconut and onion. It also gets its spice from Byadgi chili, black pepper, cloves, ginger, and garlic, the flavor from cumin seeds, and a relaxing effect from poppy and coriander seeds.
Suran has some juice inside of it, which itches our skin and throat when we peel off the skin. You can apply Coconut Oil while cutting the Suran. Applying Kokam Agal as a marinade can help to neutralize the itchiness. If the irritation persists in your throat, you can either wait for a while or consume a small amount of tamarind, Kokam, or lemon juice.
Malvani Tomato Saar is one of the simple yet flavorful recipes. The word “Saar” means “Watery Curry”. This is a basic version of the Saar. I have prepared it without oil. It is the best example of Malvani Minimalistic food.
Hirvya Vataap serves as the foundation sauce for a variety of Malvani fish and vegetarian curries. “Hirvya” is a term that means raw & “Vataap” is a word that means paste or gravy. This Vataap is made primarily of coconut and contains fairly minimal ingredients. We can perceive each item’s contribution by testing, smelling, and seeing it.
A family of five or six would find it more affordable to purchase Kutaa rather than a complete Surmai (King Fish), as Surmai may be fairly costly because we eat seafood a minimum of Four days a week.
For Fry, Surmai (King Fish), Paplet (Pomfret), and Modusa are the finest options due to their taste, texture, and a single bone in the center. However, we’d rather get a whole Surmai when we have guests at our house, so it’s Surmai curry time.
We use the center portion of the fish to Fry and the head & tail parts of the fish to make Curry, which enhances the flavor of the curry.
The Beauty of Malvani Cuisine lies within the Aamti (Curry or Gravy). It is a part of our Main Course.
When it is thick gravy we call it Tikhla/Sukya or Usal. We refer to Tikhla/Sukya as thick gravies made of fish, chicken, or mutton, and use Usal as thick gravies made of beans.
Malvani Surmai fry is a favorite dish among fish eaters. King fish is popularly known known as Surmai, locally in Kokan Seashore. Surmai is quit big in size, so it is evenly cut into thin slices. It has a long center bone, so you don’t require much efforts while eating, it is one of the reason why it is popular among the fish lovers or if someone is new to sea food then it is the best to start with. Surmai has a layered structure. When it properly cooked then those layers got separated and it is really fun to eat those layers.
Malvani Crispy Batata Kaap is thinly sliced potatoes marinated in a mixture of turmeric, Malvani Fish Curry Masala, and salt, next, shallow fry with rice flour coating on low to medium heat.
We Malvanis also adore this crisp in our meals. We prepare a wide variety of vegetarian and non-vegetarian alternatives, so you simply cannot compromise on the crispiness of the dish. It is an absolute must-have for the ultimate meal experience.
