konkanirecipe Lunch Side Dish thali

Ghar dudde Saung

Ghar dudde(bottle gourd) Saung

Bottle gourd is in season. We usually prepare halwa, payasam or a simple stir fry(upkari) using it. I was discussing with mom for some spicy curry ideas using this vegetable. She suggested this recipe. I usually do not like one dish to other but I this one tasted like alambe phanna upkari. So if you see people selling this super summer veggie on the road side, do buy and try different recipes or you can even prepare juice.

Ingredients required-

  1. Coriander seeds – 1tsp
  2. Grated coconut- a little more than 1/4th
  3. Tamarind- gooseberry sized
  4. Red chilly- 5-6
  5. Bottle gourd (ghar dudde) – 1 big cup
  6. Oil – 2tsp
  7. Garlic cloves – 10-12
  8. Onion – 1
  9. Salt to taste

Method of preparation-

  • Clean and peel the skin of bottle gourd. Also remove the skin. Cut it into tiny pieces
  • Roast the coriander seeds and red chilly with 1/2tsp oil
  • After cooling grind the coriander seeds, red chilly, tamarind and grated coconut into a fine masala paste
  • Take a pan and add the oil. Add the crushed garlic after removing skin.
  • Fry it till golden. Then add onion and fry well.
  • Once onion is fried add bottle gourd. Mix it well and add very little water. Cover and cook it for about 10min or till bottle gourd is cooked. Don’t cook it till mushy.
  • Now add the masala and salt to taste. You can also add the water from cleaning mixie.
  • Mix well and cook for about 10min.
konkanirecipe Lunch phodi Side Dish Snacks streetfood

Cabbage Ambado

Cabbage ambado / pakoda

There are different ways in which cabbage ambado is prepared. In one of the method rice is soaked and ground with toor dal and it requires bit of a planning. But if you want to prepare it instantly then you can follow this method. The food carts also use same method to prepare these mouth watering ambades.

Ingredients required-

  1. Finely chopped Cabbage -1 cup
  2. Bombay rava – 1/2 cup
  3. Besan/gram flour- 3-4tsp
  4. Coriander seeds – 1tsp
  5. Chilly powder – 2-3tsp
  6. Salt to taste
  7. Hing- 1tsp
  8. Green chilly – 1
  9. Water
  10. Oil for frying

Method of preparation-

  • Firstly chop the cabbage and also green chilly into tiny pieces
  • Crush the coriander seeds and add to the cabbage
  • Now add salt and chilly powder, hing powder and mix everything well. Allow it to rest for sometime so that cabbage softens.
  • Then add gram flour and rava. You can add more rava if cabbage turns more watery.
  • Adjust it till you can form small tikkis. You can add very little water if mixture turns too dry.
  • Now heat the oil and deep fry them. Better to fry on medium heat so that it is uniformly cooked and does not burn from outside.
  • You can serve it for lunch/dinner or as evening snacks.

Breakfast Dosa fermentation festivefood konkanirecipe sweets

Godi Surnali

Godi(sweet) Surnali

This dosa is liked by many because it is sweet and usually had hot with a dollop of butter on top. I like it for its rich yellow color and the porous texture. This is mostly prepared on the Uthana dwadashi which is also the day of Tulasi Pooja. My way of preparing this dosa is as below.

Ingredients required-

  1. Dosa rice – 1 cup
  2. Poha – 1/2 cup
  3. Jaggery – 1/3 cup
  4. Salt – 1/4 tsp
  5. Turmeric powder- 1/2 tsp
  6. Fenugreek seeds – 1/4tsp
  7. Oil – for frying

Method of preparation-

  • Soak the dosa rice for about 3-4hrs along with Fenugreek (methi) seeds
  • Wash and clean this and grind to a fine paste.
  • Now rinse the poha(i have used thin poha) and grind along with jaggery.
  • Mix everything and keep overnight for fermentation
  • Next morning add salt and turmeric powder and mix well.
  • Spread a thick layer of batter on a hot tawa and add oil .
  • Cook it on medium flame. Since it is a thick porous dosa we don’t flip it. It is cooked from one side only.

Also please refer this recipe for Kirlele Mooga Ghashi(sprouted moong ghashi) which is prepared on Tulsi Pooja day.

festivefood konkanirecipe Lunch thali

Tomato Saaru

Tomato saaru / Saaru powder

There are a number of ways in which saaru is prepared. Different communities and even households have their own recipe as per their liking. Sharing here the recipe of saaru powder which we prepare and store for about a month.

Ingredients required-

For Saaru powder –

  1. Coriander seeds – 2tsp
  2. Methi seeds – 2tsp
  3. Jeera – 2tsp
  4. Chana dal – 5tsp
  5. Urad dal- 5tsp
  6. Toor dal – 5tsp
  7. Hing- a big piece
  8. Curry leaves- fist ful(4-5 strands)
  9. Byadagi red chilly-8-10

For saaru –

  1. Water -3 glass
  2. Ripe tomato-1
  3. Green chilly -3-4
  4. Tamarind- lemon sized
  5. Salt to taste
  6. Coriander leaves
  7. Mustard- 1tso
  8. Curry leaves- 1 strand
  9. Red chilly- 1
  10. Coconut oil – 2tsp

Method of preparation-

  • Dry roast all the items under Saaru powder till aromatic on medium flame.
  • Powder it, cool and store in a air tight container
  • To prepare saaru, to a vessel add finely chopped tomatoes, slit green chilly and water.
  • Boil it. Also add the extract of tamarind after soaking it in water.
  • Now add about 5tsp of above powder, salt to taste and cook for another 10min
  • Finally add chopped coriander leaves
  • Add a tadka of mustard, curry leaves and cut red chilly in coconut oil.

Note : A small piece of jaggery also can be added.

festivefood konkanirecipe Lunch Side Dish thali

Kadgi Chakko

Kadgi Chakko

This dish is prepared when tender most jackfruit is available. So i can say it is one of the first dishes we make when jackfruit season starts because we can prepare ghashi, koddel etc even after it is grown a bit(bikkand starts forming). Being a kadgi fan this one is my favorite dish too.

Ingredients required:

  1. Jack fruit
  2. Mustard seeds – 1tsp
  3. Curry leaves- 2-3 strands
  4. Urad dal -1.5tsp
  5. Coconut oil – 3tsp
  6. Urad dal – 2tsp(for masala)
  7. Coriander seeds- 2tsp
  8. Coconut- half
  9. Roasted red chilies- 6-7
  10. Tamarind- gooseberry size
  11. Jaggery- lemon sized
  12. Salt to taste

Method of preparation-

  • Cut the jackfruit remove skin and inner hard part(maavu)
  • Make tiny pieces of it
  • Take a heavy bottom pan and add oil
  • Add urad dal, mustard and curry leaves to prepare tadka
  • Then add jackfruit and add required water and cook till it becomes soft. Time may vary depending on jackfruit
  • Meanwhile roast urad dal and coriander seeds with little oil
  • To this add Coconut, tamarind and red chilly and prepare a coarse masala
  • Once jackfruit is cooked add the masala and jaggery and salt to taste.
  • Cook for 5-10 min or till raw smell of masala goes away.