Mandorlotti with a South Karnataka Twist

Ingredients

In this South Karnataka adaptation of Mandorlotti, the traditional Italian recipe is infused with the flavors of the region. The original almond stuffing is enhanced with aromatic spices such as curry leaves and mustard seeds, which are commonly used in South Karnataka cuisine. Additionally, the tomato-based sauce incorporates local ingredients and spices, adding a unique tangy twist to the dish. We alse have the original recipe for Mandorlotti, so you can check it out.

• For the pasta: For the pasta:
• 200g (7oz) all-purpose flour 200g (7oz) all-purpose flour
• 2 eggs 2 eggs
• Water, as needed Water, as needed
• Salt, to taste Salt, to taste
• For the filling: For the filling:
• 100g (3.5oz) almonds, finely chopped 100g (3.5oz) almonds, finely chopped
• 50g (1.8oz) grated coconut 50g (1.8oz) grated coconut
• 1 tablespoon mustard seeds 1 tablespoon mustard seeds
• 1 tablespoon curry leaves, finely chopped 1 tablespoon curry leaves, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste
• For the sauce: For the sauce:
• 400g (14oz) canned tomatoes, crushed 400g (14oz) canned tomatoes, crushed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste
• For garnish: For garnish:
• Fresh cilantro leaves, chopped Fresh cilantro leaves, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, eggs, and a pinch of salt. Knead the mixture until it forms a smooth dough. If needed, add water gradually to achieve the desired consistency. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the mustard seeds and curry leaves, and sauté until the mustard seeds start to splutter.
3. 3.
   Add the finely chopped almonds and grated coconut to the pan. Stir-fry for a few minutes until the mixture is lightly toasted. Season with salt to taste. Remove from heat and let it cool.
4. 4.
   Divide the pasta dough into small portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine.
5. 5.
   Place small portions of the almond filling onto one half of each pasta sheet, leaving space between each portion. Fold the other half of the sheet over the filling and press the edges firmly to seal the filling inside.
6. 6.
   Use a pasta cutter or a knife to cut the filled pasta sheets into individual Mandorlotti pieces.
7. 7.
   In a large pot of salted boiling water, cook the Mandorlotti for about 5-7 minutes or until they float to the surface. Drain and set aside.
8. 8.
   In a separate pan, heat vegetable oil over medium heat. Add the cumin seeds and sauté until they start to crackle. Add the chopped onion and minced garlic, and cook until the onion turns translucent.
9. 9.
   Add the crushed tomatoes, red chili powder, turmeric powder, and salt to the pan. Simmer the sauce for about 10-15 minutes, allowing the flavors to meld together.
10. 10.
    Serve the cooked Mandorlotti with the tomato-based sauce. Garnish with fresh cilantro leaves.

Treat your ingredients with care...

• Almonds — Ensure the almonds are finely chopped to achieve a consistent texture in the filling.
• Curry leaves — Remove the stems before finely chopping the curry leaves to enhance their flavor.
• Canned tomatoes — Opt for high-quality canned tomatoes to ensure a rich and flavorful sauce.

Tips & Tricks

• If you prefer a spicier sauce, add a pinch of red chili flakes to the tomato sauce.
• Experiment with different fillings by incorporating local South Karnataka ingredients such as grated coconut, roasted peanuts, or mashed potatoes.
• To save time, you can prepare the filling and sauce in advance and refrigerate them until ready to use.
• Serve the Mandorlotti with a side of raita or a fresh green salad for a complete meal.
• Leftover Mandorlotti can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Mandorlotti hot, garnished with fresh cilantro leaves. Accompany the dish with a side of tomato-based sauce for dipping or pouring over the pasta.

Presentation advice

Arrange the Mandorlotti on a serving platter, allowing the vibrant colors of the pasta and sauce to shine through. Sprinkle some chopped cilantro leaves on top for an added pop of freshness.