Wednesday, May 30, 2012

Mirsange Gatti (Spicy- Tangy Dip)

Mirsange Gatti is a very popular Mangalorean dish. I got addicted to it after I ate it at my aunt's place. Generally I don't like anything spicy but this even though spicy, I liked it a lot. Try making this wonderful dip and I'm sure you will love it. The best part is, it can be stored for more than a month.

  • Dry red chilli- 15-20
  • Tamarind- A big piece
  • Jaggery- 1 Tbsp
  • Garlic pods, large- 3
  • Salt- To taste
  • Coconut oil- 1 Tbsp
All the ingredients mentioned above, is to taste. You can vary accordingly to your level of spiciness, tanginess and sweetness.


Roast the dry red chilis in few drops of oil, for 30- 45 seconds.
Grind all the ingredients along with little water except oil, to get a fine paste. Give a taste test and add more tamarind or jaggery or salt, if required. Add more water, if required. The final consistency should be a thick paste. Once done, transfer it to a bowl and drizzle coconut oil. Mix it well. Mirsange Gatti is ready!!

Serve it along with dosa, undi, shevai etc. Above measurement serves four people. This remains good for a month, if refrigerated.

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