Categories
chutney konkanirecipe Lunch Side Dish

Karibeva chutney pitti

Curry leaves chutney powder

Every time there is dried coconut (khobri) at home my mom prepares either chutney pitti Or soye khadi. When I found 4-5 dry coconut at home, I first cut them made pieces, ground few n kept in freezer for day to day use. But the well dried coconut n pleasant smell of coconut oil from them tempted them to try my hands on preparing chutney pitti. Quickly called mom and got started. I have also made few changes to add healthy ingredients.

Ingredients required

  1. Dry coconut -1
  2. Red chilli -12
  3. Coriander seeds -2 tsp
  4. Chana dal -5 tsp
  5. Urad dal -3tsp
  6. Hing – a pinch
  7. Tamarind – gooseberry size piece
  8. Curry leaves – about 5 strands
  9. Salt to taste
  10. Ground nuts – small bowl full
  11. Flax seeds – 2-3tsp

Method of preparation

  • Dry roast the dry coconut pieces, curry leaves, red chilli one after the other
  • Next roast chana dal, urad dal, coriander seeds, hing till it turns aromatic
  • I have added ground nuts and flax seeds additionally. Dry roast them separately one after the other
  • Once everything is roasted, combine once and roast for a min.
  • Cool all the ingredients, transfer to a mixie jar, add salt as per taste and grind to a fine powder
  • Cool completely and store in refrigerator in air tight container

Note:

This stays good in refrigerator for about 2 weeks.

You can have it with rice, roti or dosa.

Also I have added it while preparing curries, salads etc to enhance taste and also to include healthy ingredients in day to day food.

Categories
chutney Lunch Side Dish traditional recipe

Garlic Chutney (Loshne gooli)

Garlic chutney

A flavorful reminder of fond memories!

This chutney brings back memories of a trip to Bangalore when my brother whipped it up to comfort my under-the-weather kid. Its unique taste and long shelf life set it apart from our usual recipe. Plus, it’s surprisingly simple to make (peeling garlic aside, of course!)

Here is the way of preparation :

Ingredients required

  1. Garlic pods – around 30
  2. Byadgi chilli -6-7
  3. Dry coconut – half
  4. Tamarind – gooseberry size
  5. Salt to taste

Method of preparation:

  • Peel the garlic, cut the dry coconut into small pieces
  • Take a deep pan and dry roast garlic, red chilli, dry coconut one after the other
  • Let it cool for a while
  • Add it to a mixie jar along with tamarind and salt to taste. Grind to a coarse paste.

Enjoy this along with pej(kanji) or dosa or eat just like that.

Can be stored for 1-2 days

We can add few roasted ground nuts as well.

Categories
festivefood konkanirecipe Lunch traditional recipe traditionalrecipe

Ambade Menaskayi

I had never prepared menaskayi before as my sister prepares it very well. Now that we have started getting fully grown hogplums(ambado) and one dish we prepare every year with it is menaskayi. Since my sister had a leg injury and could not move and wanted to prepare and relish this dish we decided to work together on it.

Ingredients required for menaskayi

Even though procedure is lengthg it was a nice experience to cook and casually chat with sister about things around us.. It used to be a every day affair before and now rare and more special!

Listing below step by step procedure to prepare menaskayi

Ingredients required

  1. Hogplums -10
  2. Urad dal – 5tsp
  3. Black til – 5tsp
  4. Methi seeds- 1/2tsp
  5. Tamarind – gooseberry side
  6. Red chilly – around 10
  7. Grated Coconut – 1/2 coconut
  8. Jaggery – 2 small piece (as shown the pic above, can vary based on sweetness preferred)
  9. Curry leaves – 2 strands
  10. For tadka
    • Red chilly – 1(for tadka)
    • Urad dal – 1/2tsp(for tadka)
    • Coconut Oil – 2tsp
    • Mustard seeds- 1/2tsp
    • Curry leaves – 1 strand
Ambade Menaskayi

Steps are as below. Please follow the order while grinding masala which is important.

  • First clean the hogplums and then roughly crush them
  • Also soak the tamarind in warm water
  • Now take a frying pan and dry roast black til(seseme), urad dal and methi seeds one by one
  • Next add very little oil and roast the red chilli
  • Then add grated coconut and curry leaves and roast on low flame till aromatic
  • Now cool all the roasted items completely.  Extract juice from tamarind.
  • Now in the same pan add hogplums and little water and let it cook for 5-10min
  • Meanwhile grind the masala – coconut, red chilly, curry leaves and tamarind pulp which remains after extracting juice
  • Once these items are ground to fine paste add urad dal and grind again. Next add methi and grind.
  • Finally add black til and grind.
  • Now once hogplums are cooked add salt and jaggery and let it cook.
  • Once jaggery melts and syrup thickens add the ground masala
  • Let it cook well for about 10min
  • Once done add a tampering of the items mentioned above under heading tadka

Menaskayi can be refrigerated for 4-5 days. Usually prepared in functions – tastes best with daali toy.

Categories
konkanirecipe Lunch Side Dish traditionalrecipe

Batate Piyava Saung

This side dish is simple to prepare yet flavorful due to the addition of chilli powder and tamarind. Tastes best with daalitoy and can be paired with dosa or chapati too. Also can be had with rice and curd as a comfort food. Below is method of preparation

Ingredients required :

  1. Mustard seeds – 1/2tsp
  2. Coconut oil – 2 tsp
  3. Curry leaves – 1 strand
  4. Chilli powder – 1 tsp(as per spice tolerance)
  5. Tamarind – lemon sized
  6. Boiled potatoes – 3 medium sized
  7. Onion – 2 medium sized
  8. Salt to taste
  9. Asafoetida – a pinch
  10. Turmeric powder – 1/4 tsp

Method of preparation :

  • First boil the potatoes. Do not cook them too much. Let it be firm. After cooling them peel and cut them into big cubes
  • Soak the tamarind for 10-15min
  • Cut the onions lengthwise. I prefer cutting them into bug pieces for this curry.
  • Take a kadai. Add oil. Splutter mustard, add curry leaves
  • Add onions and fry them till they are translucent.
  • Now squeeze the tamarind and collect the pulp. To this pulp add salt, chilli powder, asafoetida and turmeric powder. Mix everything well.
  • Now pour this mixture into the pan and give it a good mix.
  • After it boils add the cubed potatoes. Mix well
  • Cover and cook on medium flame for 3-5min until it is combined well.

Notes :

  • You can use red chilli and add half tsp coriander seeds along with tamarind and grind it to prepare masala
  • Water can be added if you do not want a dry curry
Categories
Breakfast healthybreakfast traditional recipe

Sabudana Khichdi

Sabudana khichdi

We have been using sabudana(sabakki in kannada/ sabu tandulu in konkani) in the preparation of payasam but never tried in other forms. Recently learnt sabudana vada(I have posted sometime back). But since it had to be deep fried, I started exploring about sabudana khichdi. Got a few suggestions from my sister as well on soaking sabudana. During the previous attempts the sabudana had turned soggy and I always struggled with that perfect pearl like texture of sabudana. Mostly prepared during fasting days it is tasty and filling preparation which doesn’t take longer time if you get the things right. Here is how we made it.

Ingredients required

  • Green chilli – 3-4
  • Ginger – small piece
  • Peanut – 1cup
  • Sabudana – 1cup
  • Potato – 1 big
  • Coriander leave
  • Salt to taste
  • Oil -3tsp
  • Jeera – 1/4tsp

Method of preparation

  1. Boil the potato. Cool it, peel it and cut into pieces. If not boiling before, peel and cut into cubes. It may require more cooking time.
  2. Dry Roast the peanuts. Coarsely crush them in mixer
  3. Soak the sabudana for 4-5hrs in water before preparation.
  4. During preparation,Remove excess water from sabudana. Then mix with crushed peanut and keep ready.
  5. Use a heavy bottom pan on medium flame. Add oil and jeera.
  6. Once it splutters add finely chopped ginger and green chilly. Fry well.
  7. Now add potato. If uncooked then fry for about 5-7min Or until it cooks, on medium flame. If cooked then can fry for 1min.
  8. Add salt to taste and mix well.
  9. Now add sabudana and peanut mixture and mix well.
  10. Sprinkle some water and cook on low flame for 2-3min till sabudana turns transparent.
  11. While mixing take care not to make it soggy.

Note

It takes little bit of time and experience to get right consistency. Also the quality of sabudana also matters. Once the sabudana became very sticky during soaking itself so take care!