Category: konkanirecipe

Categories
drycurry konkanirecipe Lunch Side Dish thali

Kooka Sagle

Kooka Sagle

Kooka or Koorka or Sambrani(kannada) or chinese potato is a root vegetable available widely in winter. Sanekal kooka is a famous variety which has high demand. Although it is available for short duration we can store it for months. The process of deskinning this veggie is bit tedious job. Traditional way is to put it in a gunny bag and smash it to remove parts of skin. Then remaining skin can be removed using hands or by rubbing to the same gunny bag. The hand becomes brown and rough after this work so many dont like venturing into this 🙂 We also use the peeler used for peeling potato skin. This vegetable is very much loved. Used in ghashi, upkari or sagle, saung etc.

Ingredients required –

  1. Grated coconut – 1/2
  2. Red chilly – 7-8
  3. Tamarind – lemon size
  4. Coriander seeds – 1tsp
  5. Oil – 2tsp
  6. Mustard seeds – 1tsp
  7. Curry leaves – 1strand
  8. Kooka/ Chinese potato – 500grms
  9. Salt to taste

Method of preparation –

  • First peel and clean the kooka and cut it into 2,4 or 6 pieces depending on the size. Better to have big pieces.
  • Take the coconut, fried red chilly, tamarind and coriander seeds(no need to roast) and prepare a fine masala paste.
  • Take a pan and prepare tampering of oil, mustard and curry leaves.
  • Add the cut kooka to this and mix well. Add water and cook till it becomes soft. Time may vary depending on variety.
  • Now add the masala and little water from cleaning mixie and salt to taste.
  • Mix, cover and cook till raw smell of masala goes.

Below are the items on the plate –
🍽 Boiled rice
🍽 Daat daalitoy with a topping of curd
🍽 Mango pickle
🍽 Pappodu(papad)
🍽 Happolu(spicy papad)
🍽 Kooka sagle

Categories
Breakfast konkanirecipe nofermentation

Undi/ Pundi

Undi / Pundi / rice dumplings

Undi is one traditional breakfast dish of coastal region which is infamous for no fault of its own. You can see young people using the phrase ‘Pundi beyiduvudu’ or if you ask any konkani person about days breakfast they may reply saying ‘Unde baayl undi’ in a funny way.

I have not prepared this myself and documenting moms recipe here. Preparing undi does not require any preparation on the previous day. If you have about 1hr in the morning you can prepare this. Also useful when there are few guests for breakfast as it tastes good when hot and even when it is cooled. Also you can pair it with anything- curry, chutney, chutney powder, jaggery syrup, soye choornu, Coconut oil or just eat as it is.

Ingredients required-

  1. Rice rawa – about 750grms
  2. Coconut- 1
  3. Oil – 2-3tsp
  4. Mustard seeds -1/2tsp
  5. Curry leaves – 2strands
  6. Urad dal – 1tsp
  7. Methi seeds-1/2tsp
  8. Salt to taste
  9. Water about 1.5 ltrs

Method of preparation-

  • Grate the Coconut
  • In a pan take oil, mustard seeds, curry leaves, urad dal, methi seeds
  • Once mustard is spluttered add Coconut.
  • Also add water and salt to taste
  • Once water boils add rice rawa and starts mixing
  • Keep mixing on medium flame till it comes together
  • Now make small balls and press slightly in the center when it is still slightly hot.
  • Keep the steamer on gas. Once it is hot, steam these balls for about 20min.
Categories
konkanirecipe Lunch phodi thali

Kadgi Phodi

Kadgi Phodi /Raw jackfruit fritters

I love raw jackfruit(kadgi) very much. I actually like it more than ripe ones. So when we get kadgi, we cut them, cook and store in refrigerator to prepare various dishes such as chakko, koddel, phodi and nonche. This was the first kadgi for this year and today was phodi day😁

Ingredients required-

  1. Red chilly – about 10
  2. Coriander seeds – 1/2tsp
  3. Garlic -10-15
  4. Salt to taste
  5. Oil – for shallow frying
  6. Rava – for coating

Method of preparation –

  • Remove the skin of raw jackfruit and cut them into thin slices. Wash them clean.
  • Next with little water cook them. You can either pressure cook or cook in a vessel. Cooking time may vary depending on the quality of the jackfruit.
  • Once cooked cool and apply little salt.
  • Prepare a masala paste by using red chilly soaked in hot water(for about 30min), coriander seeds, garlic and salt.
  • Soaking red chilly makes it easy to grind. Let the paste be thick. You can use the water from Soaking chilly while preparing paste.
  • Apply the masala paste to the kadgi slices and coat it with rava.
  • Heat the tawa and fry them on both the sides by applying little oil.
Lunch thali

Our lunch thali today. It has –

  • Boiled rice
  • Amaranthus leaves/ bhajji bendi
  • Mattu gulla puddi sagle
  • Kadgi phodi
  • Urad papad
  • Mango pickle

Categories
festivefood konkanirecipe Snacks

Poha Chivda

Poha Chivda

A favorite snack item at home which we prepare often. There is a variety of thick poha available which is best for preparing chivda. If we use other varieties it may become soft soon. The measurements i have given here are rough ones. You can always vary it as per your taste. After all it is home made we have the liberty to customize it.

Ingredients required –

  1. Thick poha – 1.5cup
  2. Oil for frying
  3. Raisins – 5tsp
  4. Coconut pieces/kattoli-5tsp
  5. Ground nut – 5tsp
  6. Cashew- 5tsp
  7. Roasted gram/Putani -5tsp
  8. Sev – 1/4 cup
  9. Oil – 2tsp
  10. Mustard seeds – 1/2tsp
  11. Curry leaves – 3strands
  12. Red chilly- 2
  13. Turmeric powder – 1tsp
  14. Dry mango powder/amchur powder- 2tsp
  15. Salt to taste
  16. Sugar powder – about 4-5tsp

Method of preparation-

  • Prepare sev as explained in the previous post and take about half cup of it
  • Heat oil and fry the poha. Add little by little and keep gas in medium flame to avoid burning
  • In the same oil also fry ground nut and coconut pieces. It is best to use dry Coconut (khobre). You can also use fresh ones but may need more frying.
  • Now take a kadai and add oil. Once hot add mustard, red chilly cut into pieces.
  • Once it splutters add cashews and Raisins. Once it is roasted add putani.
  • Add coconut pieces and ground nuts as well.
  • Now add salt, sugar powder, turmeric powder and amchur powder. You can also add chilly powder.
  • Now add poha and sev. Mix very well keeping flame minimum.
  • Cool and store in air tight container.

Note :

Alternatively we can roast the poha instead of deep frying to make it more healthy. In such case thin poha can be used.

Categories
festivefood konkanirecipe Snacks

Sev / shavo /karo

Sev or shavo or karo as we call it in konkani, is a crispy snack which can be had as it is or it can be paired with uppittu(rullav), avalakki(phovu) or used in chats or preparation of chivda. We can prepare spicy as well as non spicy version.

Sev / shavo

Ingredients required –

  1. Besan / gram flour – about 2 cups
  2. Salt to taste
  3. Asafoetida/ hing – 1/4 tsp
  4. Carom seeds – 1/2 tsp
  5. Hot oil – about 8-10 tsp
  6. Oil – for deep frying
  7. Water
  8. Chilly powder – 2-3tsp

Method of preparation-

  • Sieve the gram flour and keep.
  • Now take about half cup water and to that add salt, chilly powder and hing
  • Mix well and add the gram flour
  • Kneed it well
  • Heat the oil and add to the dough little by little while kneeding
  • Once the dough comes together and doesn’t stick to hand it is done. It may take 8-10min.
  • Finally add the carom seeds and mix
  • Take the sev mould and add a small portion of the dough
  • Heat the oil and press the mould to prepare sev
  • Take care while ending each batch of sev to prevent lump formation. Gently shake the mould so that dough doesn’t form a lump at the end of the batch
  • Deep fry it till crispy and store in air tight container

Note :

  • Adding hot oil makes the sev crispy
  • Let the dough be soft and not too hard to help in making pressing easy
  • You can skip chilly powder if don’t want spicy sev
  • Different sizes of moulds can be used to prepare khara kaddi as well.