Gravy (Curry and daals)

Jeera-Pepper Kadhi (Jeer-mirya kadi)

33 Comments / Gravy (Curry and daals), Konkani Recipes / By

This is one of my favorite Konkani dishes. My Aayi is an expert in preparing this. Since we add cumin seeds(jeera) and pepper(miryakan) to this, it is good for health. I used to eat a lot more when this dish was prepared. I love to pair this with some lemon pickle. A lot of garlic is added to this gravy to give that amazing aroma.

Ingredients:
1 cup fresh/frozen coconut
1 tea spn cumin seeds(jeera)
6-7 peppercorns
3-4 red chillies
1/4 tea spn tamarind extract or 1-2 pieces of normal tamarind
1-2 tea spns finely chopped garlic
Oil
Salt

Method:
Heat oil and fry cumin, pepper and red chillies. Grind with coconut, tamarind and salt. Heat the ground masala with sufficient water(to a consistency of sambar) for 10min. Heat oil in a pan. Add garlic, when they turn to brownish, add to the cooked masala. Serve with hot rice.

Serves : 3
Preparation time : 10mins

Vandelaga tambali (Ekpanni tambali)

17 Comments / Gravy (Curry and daals), Konkani Recipes, Simple and Easy / By

This is a recipe mostly done in rainy season. Usually this is made of different kinds of leaves grown in the gardens. Very very good for health. This and Pathrado is a perfect combination. Vandelaga leaves are called Brahmi in Sanskrit and Ekpanni in Konkani. I used watercress when I prepared this here in US.

Ingredients:
1 cup Vandelaga(brahmi) leaves
4-5 green chilles
3/4th cup fresh/frozen grated Coconut
1 tspn cumin seeds
1/2 tspn ghee
1/4 tea spn pepper
1/4 tspn tamarind extract or 1-2 small pieces of tamarind
Salt

Method:
Heat ghee and fry the leaves till they turn yellowish. Remove from pan and fry coconut(without oil) for 2-3 min. Grind coconut and leaves with all other ingredients. Add salt and serve with rice. (After grinding, it should not be heated).

Serves : 4
Preparation time : 10 min

Daal (Dalithoy)

45 Comments / Gravy (Curry and daals), Konkani Recipes, Simple and Easy / By
Daali Thoy
Daali Thoy

Daali thoy(dalitoy/dalithoy) is the first recipe learnt by all konkani people when they start cooking. It is simple daal with chilies, ginger, asafoetida etc. This is a must in almost all Konkani functions and festivals. May be one of the very important comfort food. The traditional recipe does not call for coriander leaves, but I like this dish with coriander leaves.

Some places, like in South Kanara, ginger and turmeric are not added. But in North Kanara usually both of them are used for this dish.

Daali Thoy

Daal (Dalithoy)

Konkani special basic dal spiced simply with ginger and a simple seasoning.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 -4

Ingredients
  

  • 1 cup toor dal
  • 3-4 green chillies
  • 1 inch piece ginger
  • A pinch turmeric powder
  • Coriander leaves optional
  • 2 tspn ghee or coconut oil
  • 1/2 tea spn mustard seeds
  • 1 red chilli
  • A pinch asafoetida
  • 4-5 curry leaves
  • Salt

Instructions
 

  • Cook dal in pressure cooker with a pinch of turmeric, green chillies and finely chopped ginger. Typically it gets cooked in 3 whistles.
  • Heat the cooked dal with salt.
  • When it starts boiling, take off the heat.
  • Garnish with finely cut coriander leaves.
  • Heat ghee or oil.
  • Add mustard.
  • When mustard starts popping, add curry leaves and red chillies.
  • Add asafoetida.
  • Pour this seasoning over the cooked dal and close the lid.
  • Serve with hot rice, ghee and lemon.

 

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