Tag: konkanicusine

Categories
konkanirecipe Lunch pickle Side Dish

Karate God Nonche(Bittergourd sweet pickle)

Karate God nonche (Bittergourd sweet pickle)

A pickle which has sweet, salt, bitterness, sourness, crunchiness combined together. A very good way to include Bittergourd even if you don’t like it much. This one is my husband’s favorite as it is prepared in temple for samaradhan. This is the 2nd time I prepared it and throughout the process I was amazed to observe how every taste combines with other and becomes one to be this wonderful dish! Below is the recipe of this pickle.

Ingredients required-

  1. Bittergourd- 2 (small)
  2. Jaggery- 1/2 cup
  3. Tamarind- lemon sized
  4. Coriander seeds – 2tsp
  5. Urad dal – 2tsp+1tsp
  6. Methi seeds- 1/2tsp
  7. Red chilly- 5-6
  8. Salt to taste
  9. Oil- 3tsp
  10. Mustard seeds-1tsp
  11. Curry leaves-1 strand

Method of preparation-

  • Wash the Bittergourd and cut it into tiny pieces
  • Cook it in a pan with very little water till it turns soft
  • Now add the jaggery and continue to cook. Cook 9n medium flame till jaggery melts and starts thickening.
  • Now extract the tamarind juice by adding very little water and add it to the pan.
  • Continue cooking till raw smell of tamarind vanishes.
  • I had roasted coriander seeds, urad dal and methi seeds with little oil in the beggining itself in the same pan before cooking the Bittergourd.
  • Now to the cooled mixture add roasted red chilles or you can simply add them at the end while roasting other things if you don’t have roasted chilly.
  • Powder them all in a mixie jar. Let it be fine powder.
  • Now add this powder and salt to taste to the Bittergourd mixture.
  • Mix everything very well and cook for 2-3min more. Make sure to have flame on medium throughout the process.
  • Cool and store it in air tight container for couple of days.
Categories
chattambade konkanirecipe Snacks streetfood

Chattambade

Chattambade

Today there was a discussion about chattambade from a gaadi near my office at home. It used to stay fresh and crispy for hours. Then suddenly we decided to prepare it and quickly chattambade happened with no preparation and it tasted best.

There have been failed attempts of this snack when we either added more water while grinding or Ground it more. So have to be careful while grinding chana dal and rest of the steps are simple.

Ingredients required-

  1. Chana dal – 1 cup
  2. Coconut pieces – 4-5tsp(preferably copra)
  3. Curry leaves – 4-5 strands
  4. Ginger- small piece
  5. Green chilly- 5-6
  6. Salt to taste
  7. Oil – for deep frying

Method of preparation-

  • Soak the chana dal for about 3-4 hrs.
  • Meanwhile prepare tiny pieces of Coconut, curry leaves and ginger
  • Drain the water from chana dal and keep it aside for sometime to remove excess water
  • Coarsely grind it. Better to grind in batches. Even if 1 batch is ground to smooth make sure some batches are Coarsely ground so that chana dal pieces are retained.
  • Now add salt and pieces prepared and mix well. Mixture should be dry.
  • Now make small vadas , preferably thin so that it gets fried well.
  • Heat the oil and deep fry the chattambade on medium flame till it turns crisp. It may take 5-10min.
  • Serve it with coconut chutney. It can be stored for a day or two.
Chattambade before frying
Categories
Breakfast healthybreakfast konkanirecipe

Kirlele Mooga(Sprouted Moong) Usli

Kirlele Mooga( Sprouted Moong) Usli

This one is a traditional breakfast recipe of Udupi/Mangalore region. Sprouted moong usli is paired with poha and it makes a filling breakfast during any function.

The Sprouted moong is a natural coolant for this scorching summer also it is loaded with nutrients, good for weight management, diabetes and blood pressure management.

Also you can store the water used for boiling the moong and prepare saaru using the same.

Ingredients required-

  1. Green gram- 1 cup
  2. Green chilly-4-5
  3. Mustard- 1tsp
  4. Curry leaves – 1strand
  5. Jaggery- lemon sized piece
  6. Grated coconut- 5 tsp
  7. Salt to taste
  8. Oil – 2tsp
  9. Red chilly – 1
  10. Hing – a pinch
  11. Onion- 1 medium

Method of preparation-

  • I usually soak the moong in the morning
  • In the night I drain the water and keep it covered
  • Next day In the morning moong will sprout
  • Then add about 3 cups of water and cook it. If you want the usli to be mushy cook in pressure cooker for 1 whistle. Else cook in a vessel for 10-15min till it turns soft
  • Once done drain the water and keep aside
  • Now take a kadai and add oil. Prepare tadka by adding mustard, curry leaves, red chilly.
  • Then add onion and fry for 2min. Next add cut green chillies.
  • Next add grated coconut, salt and jaggery and hing. Adding jaggery is optional.
  • Finally add the green gram and mix well. Simmer the gas and cook for 2min.

Note –

  • The water from cooking the moong can be used in making saaru by adding salt and green chilly. Add a tadka of garlic in oil.
  • Also if you are preparing for fasting days skip the onion
  • The usli can be prepared without sprouting the green gram as well.
Categories
ambeupkari konkanirecipe Lunch

Ambe Upkari

Ambe upkari

A few days back I had posted the recipe of ambuli chutney . Now we are transitioning from preparing ambuli chutney almost daily to preparing ambe upkari almost daily phase of summer 😁 Well most our first lockdown was spent eating ambe upkari as we were fortunate to have lots of mangoes that year. Followed by no mangoes in not only our but also most of the other trees last year. So we didn’t eat ambe upkari the whole year. We did eat mangoes. But Alphonso and Mallika are not for ambe upkari for us😁 ambe upkari mango has to be a little sweet and sour. We call them ‘kaat ambo’. I will post the recipe but I suggest you to vary the quantities as per your taste.

Also a gentle reminder to respect that person who takes the responsibility to finish the ‘katto / ಗೆರಟೆ/ seed/ gutli’ at home on daily basis. I am sure it is the same person always😁

Ingredients required-

  1. Mango – 5-6
  2. Grated jaggery- 5 tsp
  3. Grated coconut- 2tsp
  4. Maida – 2tsp
  5. Green chilly – 5
  6. Oil – 2tsp
  7. Mustard- 1tsp
  8. Curry leaves- 1strand
  9. Urad dal – 1tsp
  10. Red chilly- 1
  11. Salt

Method of preparation-

  • First clean the mangoes and separate the skin.
  • Gently press the mangoes with hand. This will help it cook better and the curry will become thick.
  • Now take the skin and add some water to it. Squeeze well will hand to release the remaining pulp from the skin.
  • Repeat this 2-3 times and transfer the collected water to the vessel with mangoes. Some mangoes will have more pulp on skin and some may not have. So do this according to the quality of mango.
  • Now add the slit green chilly, salt to taste and grated jaggery. Amount of jaggery canbe varied as per sweetness of mango used and the sweetness tolerance.
  • Cook the mangoes for about 10min. This starts becoming thick.
  • At this point you can prepare the maida slurry by adding 2tsp maida and little water. Pour this to the vessel while stirring continuously. This helps in making the upkari thick. This step is optional too.
  • Finally add the grated coconut and a tadka of mustard, curry leaves, red chilly and urad dal in oil.
  • This tastes best after slightly cooled say after 30min.
Categories
chutney konkanirecipe Lunch Side Dish thali

Ambuli/Maavinakayi/Raw mango Chutney

Ambuli / Maavinakayi / Raw mango Chutney

My favorite pass time during summer is collecting the fallen tender mangoes and use them in pickles, chutney, pachodi etc. Since the mango trees bear the fruits once in 2 years we did not get any mangoes last year. So this year when we started getting mangoes we decided to make best use of it. Also I am amazed to see how many dishes can be made using those tender fallen mangoes. This one mango Chutney has been constant at home and it is prepared in 2 ways. On regular days it is made using garlic. And the days when we don’t eat garlic it is made using hing. Sharing both the recipes here. Make sure mango used is sour in taste. Ours is local variety mango(kaat ambo).

Raw mango Chutney with Garlic –

Ingredients required-

  1. Tender Raw mango – 1 small cup(we have very small ones, about 4 mangoes)
  2. Grated coconut- about 5tsp
  3. Green chilly- 2
  4. Garlic pods – about 8-10
  5. Salt to taste

Method of preparation-

  • Cut the mango into tiny pieces. Remove the seed.
  • Add everything listed above into a mixie jar. Do not add water first.
  • Grind them coarsely. If required add little water.

Raw mango Chutney with hing-

Ingredients required-

  1. Tender Raw mango – 1 small cup(we have very small ones, about 4 mangoes)
  2. Grated coconut- about 5tsp
  3. Green chilly- 2
  4. Hing – 1/2tsp(can use compound hing as well)
  5. Salt to taste

Method of preparation-

  • Cut the mango into tiny pieces. Remove the seed.
  • Add everything listed above into a mixie jar. Do not add water first.
  • Grind them coarsely. If required add little water.

Both the ways the taste will vary slightly. But both are unique.

The raw mango / ambuli used in this recipe