Category: Side Dish

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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 phodi Side Dish Snacks streetfood

Goli Baje

A popular snack item of Udupi and Mangalore region. It is also refered to as Mangalore bajji in other regions. This rules most of the small hotels and has a prominent place in star hotels too. ‘Nale raje Goli baje’ was the favourite line during the school days 😀 This should be made and had quickly as it tastes best when piping hot. It is a under 30min snack.

Goli baje

Ingredients required –

  1. Butter milk – 1 cup
  2. Salt – to taste
  3. Baking soda – 1/2tsp
  4. Sugar – 2tsp
  5. Green chilly -2
  6. Gram flour/Besan – 1tsp
  7. Maida – 1.5-2 cup
  8. Jeera – 1/2tsp

Method of preparation

  • Take the butter milk and add salt, sugar, baking soda.
  • Crush the green chilly and add to it.
  • Next add the gram flour and mix well
  • Now add the maida to prepare a batter which is slightly thick and has a running consistancy.
  • Keep aside for 5min
  • Finally add jeera and deep fry in oil.

Note –

  • You can use curd too in place of butter milk
  • Make sure to put small portions of batter in oil as it raises.

    Categories
    konkanirecipe phodi Side Dish Snacks streetfood

    Kananga Phodi / Sweet Potato Pakodas

    Kananga phodi / sweet potato fritters

    Easy and tasty tea time snack which is also a famous one during the car festivals(teru). Though it is easy to prepare, taking bites of phodis with lots of gupshup and laughter is the key to make it more tastier 😁

    Ingredients required –

    1. Gram flour (besan/ chane peet) – 1 cup
    2. Salt to taste
    3. Chilly powder – 1tsp ( can add more if you like spicy)
    4. Hing – a pinch
    5. Carom seeds – 1/2 tsp
    6. Water – for the batter
    7. Sweet potato

    Method of preparation-

    • Clean the sweet potatoes and prepare thin slice of it( no need to remove skin)
    • Prepare a batter by mixing gram flour , salt, chilly powder, carom seeds and hing. Add water and let the batter be thick
    • Keep oil in a heavy bottom pan for deep frying
    • Once the oil is hot dip the slices in the batter and fry till golden

    Note – you can add half tsp baking soda to the gram flour batter to make the phodis more fluffy and it is completely optional.

    Categories
    Lunch Side Dish

    Gulla(brinjal) Puddi Sagle

    Gulla Puddi Sagle

    A powdered(puddi) masala is filled in whole(sagle) brinjal. Hence the name. It is usually prepared using mattu gulla(a famous variety of Brinjal available in coastal Karnataka region). Now it is not in the season so we prepared using purple brinjal.

    Ingredients –

    1. Brinjal – 6-8
    2. Urad Dal – 2tsp + 1tsp
    3. Coriander seeds – 2tsp
    4. Coconut – half
    5. Tamarind – gooseberry sized piece
    6. Red chilly -6-7
    7. Salt – to taste
    8. Jaggery – lemon sized piece
    9. Oil – 3tsp
    10. Mustard seeds – 1tsp
    11. curry leaves
    12. Water – as required

    Steps to prepare are as below-

    •  Make horizontal and vertical cuts in the brinjal to make cavities to fill the masala. Keep them in water for sometime.
    •  Meanwhile roast 2tsp urad dal and 2tsp coriander seeds with little oil till aromatic.
    •  Next grind them with grated coconut(half), small piece of tamarind and red chilly(6-7). Add salt to taste and a piece of jaggery. Grind with minimum water.
    •  Now remove brinjal from water. Fill this masala in the cavities.
    •  In the pan take 3tsp oil. Add urad dal, mustard seeds and curry leaves to prepare a tampering.
    •  Keep these stuffed brinjal in the pan. Can add little water from cleaning mixie. This is optional. Since brinjal is kept in water, it will cook even without adding water.
    Categories
    Lunch Salad Side Dish

    Taushe ulal/ Cucumber Salad

    Now it is the season of cucumber and we are preparing a number of dishes using this #veggie which has lots of water content. This is most widely used in salads and eaten raw. Here is a simple and quick side dish. There’s another way of preparing ulal where a masala is ground and added. We prepare this as explained below-

    1. Cucumber – 1 medium
    2. Coconut – 1/4
    3. Salt – to taste
    4. Oil – 2tsp
    5. Mustard -1/2tsp
    6. Curry leaves
    7. Urad dal -1/2tsp
    8. Hing – pinch
    9. Red chilly -1
    10. Green chilly -1
    11. ginger – small piece

    Taushe Ulal / Cucumber Salad
    •  Cut cucumber into very tiny pieces. If it is a mature one you may remove skin n seeds as they might be bitter. Tender ones will be a little sweet.
    •  Also finely chop a small piece of ginger and 1 green chilly.
    •  Grate 1/4 Coconut.
    •  Mix all the above and add salt to taste.
    •  Now prepare a tadka/tampering with oil, mustard, curry leaves, urad dal, hing and one red chilly.
    •  Add the tadka and mix well.
    • Preferably prepare this just before serving else cucumber will release water.