Tag: traditionalkonkanirecipe

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
Breakfast chutney Dosa

Mint / Pudina Chutney

Mint / Pudina Chutney

I have always been ignorant about chutney. I used to eat dosa or idli with the curry more than with chutney. I have always passed that bowl of chutney which comes with masala dosa😁 Only after I got married I thought about chutney seriously as my husband equally admires chutney as much as dosa!

Still I was not much interested in preparing it, and once or twice got from Boon. Though it served the purpose, getting both bili chutney and kempu chutney together was a bad idea and it remained and we struggled to finish it😅

This made me think as wasting food never makes me feel good. I thought of chutney as those people in our life whom we don’t consider as important yet they are significant part of our life. Same way chutney is that small part of any breakfast spread which adds lots of flavor and taste.

This also made me realize the person who gets the grocery or cooks the food at home has lots of influence on what the family eats! Example, I like green peas more and try to add it in as many dishes. I used to rarely prepare chutney because I dint like it. These are the small things which affects overall food habits of the family. Do you agree?

Thus finally when I started preparing chutney I started liking it. After all accepting small things can make life more joyful! I prepare different chutneys now, but favorite has been Pudina Chutney. I have always wasted the pudina bunch after preparing juice, but when I started preparing this, I am utilizing the mint leaves completely.

Ingredients required:

  1. Mint / Pudina leaves – 1 cup
  2. Freshly grated coconut – 1cup
  3. Ginger – small piece
  4. Tamarind- gooseberry size
  5. Salt to taste
  6. Green chilly- 1
  7. Oil – 2tsp
  8. Mustard- 1tsp
  9. Curry leaves- 1 strand
  10. Urad dal – 1tsp
  11. Red chilly – 1

Method of preparation-

  • In a mixi jar add mint leaves, Coconut, ginger, tamarind, salt, green chilly and grind to a fine paste along with a very little water.
  • Transfer it to a bowl and add water from cleaning the mixi.
  • Adjust water as per thickness required.
  • Prepare a tadka with mustard, curry leaves, urad dal, red chilly (cut into pieces) in oil(preferably Coconut oil)
  • Add to the chutney and mix well before serving.
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.