Chutneys and bhajis

Potato Masala Bhaji (Batate Paattal Masale bhaji)

I dont know how I forgot to blog about this delicious recipe. One of my cousin recently reminded me of this.

At our home, we call this Aayi’s bhaji (just to distinguish from Amma’s bhaji!!!). This is prepared with either puri or dosa.

In Konkani Paattal means ‘a substance which has more liquid’ (Please somebody give me a more suitable word here). This name is given because the other bhaji I mentioned above is a dry bhaji.
Though the ingredients for both the bhajis are exactly same, because of the different procedures of cooking, they have a great difference in taste.

Ingredients :
Potatoes 3-4
Onions 2-3
Coconut ½
Cloves(lavang) 5-6
Cinnamon(Chakke,dalchini) 2 inch piece
Tamarind 1/2 tea spn
Pepper   5-6
Red chillies 5-6
Coriander seeds 1 tea spn
Oil 1 tea spn

Heat the oil. Fry cloves, cinnamon, red chillies,pepper and coriander seeds. Grind with coconut, tamarind and salt.
Peel and cut potatoes in small pieces. Cut onions. Cook onions and potatoes in water. When cooked, add the ground masala. Cook for 10min. Serve with dosa or puri.

Serves : 4
Preparation time : 30min

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Asafoetida Chutney(Hinga chutney)

Aayi makes two kinds of chutneys. One is hinga chutney and the other is alle chutney (Ofcourse she makes other chutneys also, but these two look similar). I never used to bother about which should go with what dish. But recently I am becoming specific about traditional food. So I was getting confused about these two chutneys. Yesterday while talking to Aayi, she gave me a simple answer, “make ginger chutney with anything prepared with urad daal, like dosa, idli etc and make hinga chutney with any other food like bhakri, buns etc”. Isn’t that a very clear and simple answer???. Now my basics are clear!!!.

Coconut 1 cup
Green chillies 4
Asafoetida(hingu) a pinch
Tamarind 1/2 tea spn

Grind all the ingredients with little water.

Serves : 5
Preparation time : 10min

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Masala Dahi(curd)

In Bangalore “Kamat Ahar” restaurant, they serve hot alu paratha with masala dahi. I guessed what might be the ingredients, since then, paratha and masala dahi are favourite combination at my home. I cannot guarantee that they use the same recipe, because I never get the courage to ask for recipes in restaurants :)… (whenever I come across with new recipe at my friend’s or relatives house, I shamelessly ask for recipe).

Curd 2 cups
Red chilli powder 1/2 tea spn
Chat masala 1/2 tea spn
Salt a pinch

Mix all the ingredients well and serve with hot paratha.

Serves : 3
Preperation time : 2-3 min

Updated on Sept 9
This is the seccond method for preparing the masala dahi. Thanks Avita and Aruna for the recipe.

Curd 2 cups
Pepper 1/4 tea spn
Cumin seeds 1/2 tea spn
Black salt (Rock salt)

Dry roast(fry without oil) pepper and cumin seeds. Powder them. Add the powder and black salt to dahi and mix well.

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Ginger Chutney (Alle chutney)

This is again a traditional chutney made with many dosas, rotis etc. This can be served with or without seasoning.

1 cup fresh/frozen coconut
1″ piece ginger
1/4th tea spn tamarind extract
4 green chilis

For seasoning:
1/2 tea spn mustard seeds
1/2 tea spn urad dal
3-4 curry leaves
1 red chili

Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.
Heat oil and add mustard seeds. When they start popping, add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney.
Serve the chutney with dosa or idli.

Serves : 3
Preparation time : 10mins

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Garlic Chutney (Losney chutney)

This is a very famous chutney in North Kanara. My mother prepares this with coconut dosa(soyi polo) or rice roti(alayle pita rotti). But some people make this with urad daal dosa or as a side dish with rice. Ilike this chutney-coconut dosa combination very much.
4-5 cloves garlic
1/2 cup fresh/frozen coconut
4-5 red chillies
1/4 tea spn tamarind extract or 1 piece of tamarind

Heat oil and fry garlic till brown (always remove the skin before frying garlic. Otherwise the garlic may splutter. My neighbour had serious burns on her face due to this). This step has to be done with extra care since the oil may catch fire sometimes.
Grind the fried garlic with coconut,red chillies,tamarind,coconut and salt.
Serve chutney with hot dosa.

Serves : 4
Preparation time : 10 min

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Sweet Chutney

From many days I am thinking about sharing the recipes of some of the delicious chutneys I make. Some of them, I haven’t tried here for a long time, so I cannot post the pictures. As and when I prepare them, I will upload the pictures also.

Sweet chutney is a must in most of the chaats. It gives sweet, sour taste to the chaat. I don’t like very sour taste, so reduced the amount of tamarind paste.

Tamarind pulp 2 tea spns
Sugar/Jaggery 2 and 1/2 tbl spns
Red chilli powder 2 tea spn
Jeera powder 1/2 tea spn
Green chilli(slit into two) 1
Salt As per taste

Mix all the ingredients with 1/4th cup water. Cook on a low flame mixing occasionally till the mixture becomes thick. Discard the green chilli.
Use as and when required. It can be preserved for 4-5 days in refrigerator.

Preparation time : 15min

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Brinjal cooked in coconut curry(Vaygana Nonche)

From a long time I am not able to post any of the traditional recipes. I felt like I am going away from the basic idea of having a Aayi’s recipe blog. Its mainly because most of my readers are non-konkanis. But there are few of them who visit my blog for traditional Konkani food. This recipe is for all those and also for non-konkanis who want to try out something different.I have learnt this dish from aayi. She prepares this with rice roti(alayle pita rotti) . Though the roti is little difficult to do, brinjal curry is very easy and takes very less time.
As far as I have seen this dish does not go with any other roti or rice. I feel rice roti and brinjal curry is an ideal combination for a breakfast.

Brinjal (chopped into squares) 2 cups
Onions(chopped) 1 cup
Coconut(grated) 1 ½ cup
Green chilies 4-5
Tamarind pulp 1/4th tea spn

Cook brinjal pieces and onion in water(almost 4 cups of water). Do not cook this in cooker, because brinjal pieces should not become a paste.
Grind coconut, green chillies, tamarind and salt. Add this grounded masala to cooked brinjal and onion. Cook for around 5minutes till the masala is completely done. Serve hot with rice roti.

Serves : 4
Preparation time : 15min

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Masala Bhaji (Batate Sukki Bhaji)

Masala Bhaji
Masala Bhaji (Potato sukki Bhaji)

My grand mother(amma as we called her, aayi’s mother) used to prepare this bhaji. She was very innocent and a lovely lady.  She was a great cook. Most of my summer holidays were spent at her home at Sirsi. Every time we visited her, she would get all excited and start preparing all her signature dishes for her. Many of her dishes have become very regular in our home now. They are so good that even people tasting it for the first time have fallen in love with them. This Masala Bhaji or sukki(dry) bhaji is one of them. I have prepared this for many of my friends and it is always a hit. Amma used to make it very spicy, but still all of us loved it. I now make it very less

We love you amma, wherever you are, we all miss you. May your soul rest in peace.

Masala Bhaji (Batate Sukki Bhaji)

A spicy Masala bhaji with potatoes cooked in freshly ground coconut and spices. Served with dosas.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 -4


  • 3-4 boiled potatoes about 2 cups chopped
  • 1 cup chopped onions
  • 3/4 cup grated fresh/frozen coconut
  • 5-6 cloves lavang
  • 2 " piece cinnamon Chakke,dalchini
  • 2-3 pieces of tamarind or 1/4 tea spn extract
  • 5-6 white peppercorns
  • Salt
  • 5-6 red chillies
  • 1 tea spn coriander seeds
  • Oil
  • A pinch turmeric


  • Heat the oil. Fry cloves, cinnamon, pepper, red chillies and coriander seeds.
  • Add coconut and fry for 5 minutes.
  • Grind with tamarind and salt.
  • Peel and cut boiled potatoes in big pieces.
  • Cut onions.
  • Heat oil and fry onions till they turn slightly brownish.
  • Add potatoes and fry for a minute.
  • Add the ground masala.
  • Cook for 10min till all water is absorbed.
  • Spread urad dosas batter on hot tava.
  • Keep 2 table spoon of bhaji on left half of dosa.
  • Cover with right half (as in masala dosa). Serve hot.


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Potato bhaji (with garlic)

This is my aayi’s special bhaji. She serves this with Puri. It is one of the most delicious potato dishes I have ever tasted. My taste buds scream with pain when I eat the sagu given with puris in Bangalore. Just try this and you will know what I mean ;).

Aayi makes this for breakfast. When I was a kid, I used to wake up to the amazing aroma of this bhaji on Sundays. The special homemade masala used for this dish gives a special kick to this dish. It tastes great when it is made spicy. The garlic gives an amazing garlicky taste and aroma. Aayi’s bhaji becomes blood red in color.

2 cups peeled and chopped potatoes
3/4 cup chopped onions
1 tea spn chopped and crushed garlic
1/4 tea spn methi seeds
7-8 cloves
2″ piece cinnamon
A pinch asafoetida
1-2 tea spn chili powder
A pinch turmeric

Dry roast 6 cloves, cinnamon, asafoetida & methi seeds. Crush them to powder.
Heat oil and add 2 cloves. Add finely chopped onion. Fry till they turn slightly brownish. Add potatoes, water(1 cup), turmeric, salt, chili powder. Cover & cook. When 3/4th cooked, add crushed garlic and the spice powder. Cook till completely done. Serve hot.

Serves : 3-4
Preperation time : 25min

PS: Aayi uses boiled potatoes in it, I cook the potatoes in onion like mentioned above. Either way, it turns out great.

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Mushroom Curry(Almbe Garam-masale ambat)

almbe ambat
Mushrooms were available only during season at my native. The season usually is hardly 1-2weeks per year. During this season, these mushrooms were carefully picked from forests and other places by the people who knew which were edible and which were not. So during these days, we used to eat loads of mushroom dishes since many of relatives and friends used to send us these amazingly tasty ones. Both my brother and I developed the taste for these from a small age because aayi makes many tasty dishes with them.  The artificially grown mushrooms which are available in markets these days can’t come anywhere near these, but when I start missing these tasty dishes, I buy them from the supermarkets and one of the dishes I make is this very tasty ambat.

2 cups mushroom pieces
1/2 cup chopped onions
1 cup fresh/frozen coconut
4-5 cloves
2″ cinnamon
5-6 peppercorns
1/4 tea spn tamarind extract or 1 big piece tamarind
1 tea spn coriander seeds
4-5 red chillis

Heat oil and fry cloves, cinnamon, pepper, coriander seeds, red chilies. Grind with coconut and tamarind.
Cook onion and mushroom with sufficient water(It will take around 10 mins to cook). Then add ground masala and salt. Cook for 5 minutes.
Serve hot with rice flour roti(alayle pita rotti).

Serves : 3-4
Preparation time : 20min

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