Mangalorean Catholic cuisine

Historically, the Mangalorean Catholic diet was completely vegetarian. This changed during the 20th century, when with the advent of Westernisation, meat came to be consumed increasingly in the community, especially amongst the elite. Coconut and curry leaves are common ingredients to most curries. Sanna-Dukra Maas (Sanna is idli fluffed with toddy or yeast; Dukra Maas is pork) is one of the most popular dishes of the Mangalorean Catholic community. Rosachi Kadi (Ros Curry), a fish curry made with coconut milk (ros), is a traditional curry served during the Ros ceremony. Patrode, a dish of colocasia leaves stuffed with rice, dal, jaggery, coconut, and spices is popular. Kuswar are sweet delicacies prepared during Christmas and include around 22 varieties of sweets. Fish and rice form the staple diet of most Mangalorean Catholics. Par-boiled rice, known as red rice, is the traditional rice eaten and is preferred over raw rice.