ಮಿಟಾಚೆ ದುಕ್ರಮಾಸ್ |Salted Pork with Field marrow| Mangalorean age old Traditional recipe| #Yummy

Salted Pork with Field Marrow is a traditional Mangalorean home-style delicacy that combines the rich, savory flavor of preserved salted pork with the mild, earthy taste of field marrow. The pork is soaked to reduce the excess salt and then cooked slowly with the vegetable, onions, garlic, and aromatic spices. The result is a hearty, rustic dish with a wonderful balance of salty, spicy, and mildly sweet flavors. It is especially delicious with hot boiled rice, dal, or traditional Mangalorean rice dishes. Ingredients 2 kg salted pork, cut into small pieces 1.5 kg field marrow, peeled and cut into cubes Choppings: 6 onions 4 pods garlic 3 inch ginger 6 green chilies 6 bay leaves Masala: 15 Byadgi chilies 5 Kashmiri chilies 4 Guntoor chilies 3 tbsp Coriander seeds 2 tsp cumin seeds 1/2 tsp pepper corns 1/2 tsp turmeric powder little tamarind cinnamon sticks cloves Method Desalt the pork: Wash the salted pork well and soak it in water for 2–4 hours, changing the water once or twice. This removes excess salt. Prepare the masala: Lightly roast coriander seeds, cumin, dried red chilies, Cinnamon, cloves and peppercorns. Grind them with turmeric and tamarind into a fine paste. Cook the field marrow in 2 cups of water. Keep aside. Add cubed pork in a vessel. Add the ground masala, choppings, mix well and cook till soft. Add the cooked field marrow. Mix gently. Cook until tender: Cover and cook on medium-low heat until the field marrow is completely tender and has absorbed the flavors of the pork and masala. Finish: Cook uncovered for a few minutes until the excess liquid evaporates and the masala coats the pork and vegetable. Taste before adding any salt. Serving Suggestion Serve hot with boiled rice, dal, sannas, or neer dosa for a traditional Mangalorean meal. Tip: Since salted pork can vary greatly in saltiness, always soak and taste it before adding any additional salt. Cooking the pork first also helps soften it and render some of its flavorful fat into the dish.