Konkani Recipes Archives - Page 16 of 17

Sambar(Kolmbo)

Kolmbo is one of the most popular dishes of North Canara, a traditional Konkani Sambar. My Aayi makes delicious Kolmbo. This is my all time favorite sambar. When I was a kid, I used to ask for this dish almost 3-4days a week. All others in the home got so bored of it that, they all used to object when I asked for this. I used to eat it continuously for 2-3days. Now, my husband is a huge fan of this dish. So I can make and eat it for days.

Usually this is served with rice. But I think this can also be served with idli or dosas. I advice everyone to taste this atleast once, I can bet you will love it.

Pictorial :

Cook dal with a pinch of turmeric and drop of oil. Cook vegetables with little salt.

Heat oil and fry spices. Then add curry leaves, red chillies, coconut. Fry for few minutes.
Add cooked dal to vegetables.

Add ground paste to dal-vegetable mixture. Mix well and add coriander leaves. Let it cook.

Heat oil in a small pan and add mustard seeds. When they start popping, add curry leaves, asafoetida. Pour over salmar. Garnish with coriander leaves.

Sambar(Kolmbo)

A Konkani sambar loaded with vegetables, freshly ground spices and coconut.

5 from 2 votes

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Prep Time 15

Cook Time 30

Total Time 45

Servings 3 -4

Ingredients

1/2 cup toor daal
1/2 cup grated fresh/frozen coconut
1 tspn chana daal
1 tspn coriander seeds
1 tspn mustard seeds
1/2 tspn cumin seeds
1/4 tspn methi seeds
A pinch asafoetida
7-8 curry leaves
1/2 inch piece cinnamon optional
5-6 cloves optional
5-6 red chilies
1/2 tea spn tamarind extract or a small piece of tamarind.
2 cups vegetables - green beans carrot, cauliflower, tomato, potato, drumsticks, zucchini(not traditional), tendli
Oil
4-5 strands coriander leaves
A pinch turmeric
Salt

Instructions

Cook dal with little turmeric and 2 drops of oil (turmeric and oil help dal to cook fast).
Cook vegetables separately (I add little salt while cooking vegetables).
Heat 1 tspn oil and fry ingredients from chana dal to red chillies.
Add coconut and fry for 2-3 minutes.
Grind to a thin paste along with tamarind.
Heat cooked dal, add vegetables, ground masala and salt.
Add half the amount of coriander leaves while cooking.
Heat for 5-10 minutes.
Garnish with coriander leaves.
Heat 1 tspn oil. Add mustard seeds, when they start popping, add curry leaves.
Add this seasoning to the cooked sambar.
Serve hot with rice.

Mushroom Curry(Almbe Garam-masale 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.Â 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.

Ingredients:
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
Oil
Salt

Method:
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

Pumpkin-Peas Masala(Dudde randayi)

9 Comments / Konkani Recipes, Side dishes / By Shilpa

In North Kanara, people grow pumpkins in their gardens. So the leaves & stem of pumpkin is also used for this dish. This is one of the dishes, that was must in all temple meals(devla javan). I am a great fan of this dish from my childhood.

Pumpkin-Peas Masala(Dudde randayi)

A konkani classic sidedish with cooked peas and pumpkin in coconut paste.

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Prep Time 10

Cook Time 15

Total Time 25

Servings 5

Ingredients

1 cup pumpkin pieces
1 cup dried peas soaked overnight or black eyed beans or toor dal(cooked)
1/2 tea spn jaggery optional
3/4 cup fresh/frozen coconut
1/2 tea spn tamarind extract or 2 kokum pieces
4-5 red chillies
4-5 Teppal Sichuan pepper or Jummana Kayi
Salt

Instructions

Grind coconut, jaggery(optional) and red chillies(If tamarind is used, grind it with this masala). Cook pumpkin and peas(or dal) separately. If they are cooked together, pumpkin cooks faster and becomes like a paste.
Mix all other ingredients with masala & cooked pumpkin, peas or dal (If kokum is used, add it to the masala at this stage). Cook for 10 minutes.

Notes

Teppal should be crushed a little & used for more aroma. It should not be ground with the masala. If kokum is used, it should be added while cooking the masala.

Please read my post on teppalto get more information about Teppal. If pumpkin leaves are used, toor dal is used instead of peas.

Green Peas Kurma

14 Comments / Chutneys and bhajis, Konkani Recipes / By Shilpa

Green peas were/are seasonal at my native. When I was a kid, we used to bring it from Belgaum once or twice in large batches. Shelling these peas was a big job then. Aayi had few staple dishes that she would prepare every time peas were bought. Among them, my most favorite dish is this kurma. She serves this with hot puris. Now I make this often with chapathis also. I use the frozen peas here, which are always available in my freezer.

Ingredients:
1 cup fresh/frozen green peas
1/4 cup potato pieces
7-8 pieces cauliflower pieces
1/2 cup onion pieces
1 cup fresh/frozen coconut
3-4 pepper
1/4 cup tomato cut into big pieces
4-5 cloves
1″ piece cinnamon
1 tea spn coriander seeds
1 tea spn fennel seeds(Soamp/badishepi/saunf)
4-5 red chillies
Oil
Salt

Method:
Heat a little oil and fry coriander seeds, pepper, cloves, cinnamon, red chillies, fennel seeds. Grind with coconut.
Cook peas, onion pieces, potato pieces, cauliflower, tomato pieces together in a vessel with enough water. When almost cooked, add ground masala and salt. Bring it to boil. Serve with puri or chapathi.

Serves : 5
Preparation time : 20min

Dal with vegetables and coconut (Dali ambat)

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

If you ask me what is my comfort food, Dali Ambat is one of the dishes that comes to my mind. Dali ambat is a simple delicious gravy with vegetable and coconut. Paired with hot rice, this makes a great comforting meal. The aroma that comes out of it while its cooking is very intoxicating.

I have prepared this dish for many of my non-Konkani friends and this has become a regular in their homes too.

Ingredients:
1 cup Toor dal
1/2 cup fresh/frozen coconut
A pinch asafoetida
1 tea spn coriander seeds
5-6 red chillies
1/4 tea spn tamarind extract or 1-2 pieces of tamarind
Salt
5-6 Curry leaves
1/2 tea spn mustard seeds
Oil
1 cup of any one of the following vegetables
– Potato
– Tendli (ivy gourd)
– Brinjal(Egg plant)
– Seeme badane( chyote squash)
– Phagla(Indian gourd/kantola)
– Lauki(Gardudde/bottle gourd)

Method:
Cook toor dal with turmeric. Cook vegetables.
Heat oil and fry coriander seeds.
Grind with coconut, red chilies, tamarind.
Add to cooked dal & vegetables. Bring it to boil. Take off the heat.
Heat oil. Add mustard. When they start popping, add curry leaves & asafoetida. Add this seasoning to the gravy and close the lid. Serve hot with rice.

Serves : 4-5
Preparation time : 20min

PS: When ivy gourd(tendli) is used, add few cashews with them while cooking. It gives a great taste.

Cauliflower pickle(Flowera nonche)

10 Comments / Konkani Recipes, Pickles and powders, Simple and Easy / By Shilpa

This is a ready to serve pickle. Can be preserved in refrigerator for at the max 1 week. Cauliflower should be very fresh and crunchy for the best results. V loves this pickle, aayi makes this all the time when he is at home. We prefer this pickle made with only cauliflower, but the same can be made with a mixture of cauliflower and carrot too.

Ingredients:
3 cups cauliflower and/or carrot (cut into small pieces)
2 tea spn chili powder
1 tbl spn lemon juice
1/2 inch piece asafoetida(hingu) or 1/4th tea spn powder
2 tea spns ginger(cut into small pieces)
1 tea spn green chilies(cut into small pieces)
Salt As per taste

Method:
Wash the cauliflower and/or carrot (ie, cauliflower alone or carrot alone or cauliflower and carrot both can be used for this recipe) in water and dry it on paper for half an hour. Add all other ingredients and mix well. Serve. This remains good for about 1 week in refrigerator.

Serves : 6
Preparation time : 15min

Jeera-Pepper Kadhi (Jeer-mirya kadi)

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

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

Urad dal dosa (Udida pole)

44 Comments / Breakfast or snacks, Dosa Corner, Konkani Recipes / By Shilpa

This is the simplest way of doing Urad dal dosa. Some people add one table spoon of chana dal for making the dosa very crisp and/or half tea spoon of fenugreek seeds for taste andÂ fiberÂ content.

Ingredients:
2 cups dosa rice (or any normal white rice)
1 cup urad dal
1 tbl spn chana dal (optional)
1/2 tea spn fenugreek seeds(methi) (optional)
Oil
Salt As per taste

Method:
Soak all the ingredients(except for oil) for 4-5hours. Grind with salt. Leave the batter for 5-6hours. Make dosas.
Serve with bhaji or chutney.

Serves : 5
Preparation time : 20min

Coriander leaves gojju(Kottambari gojju)

4 Comments / Konkani Recipes, Side dishes, Simple and Easy / By Shilpa

This is used as a side dish. A sweetish chutney which is very flavorful.

Ingredients:
1/2 fresh/frozen coconut
1/4 tea spn tamarind extract or 1-2 pieces of tamarind
10 strands coriander leaves
2 tea spns jaggery
2-3 red chiles
Salt

Method:
Heat the chillies directly on the gas flame for 1min(be careful while doing this). Grind all the ingredients together. Serve as a side dish with rice.

Serves : 3
Preparation time : 5min

Urad Dal Paddu(Udida Appe)

38 Comments / Breakfast or snacks, Konkani Recipes / By Shilpa

Paddu(Kannada), appe(Konkani), ponganalu (Telugu), paniyaram(Tamil), unniyappam(Malayalam), is one very popular dish in South India. To make this we require a special paddu tava (Appe Kayli), which looks like following.

Usually we get two kinds of tavas, one of black colour(of cast iron) and other silver color(I guess it is aluminium). In silver one the batter does not stick to tava, so preferably use that. These days we get non stick paddu tava, which looks like following. If using cast iron tava, grease it with oil in the night and use it for making paddu next day. By doing this, paddu does not stick to tava.

Click here for sugarcane juice appe.

Urad Dal Paddu(Udida Appe)

4 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Servings 5

Ingredients

1 cup urad dal
2 cups rice
1/2 cup avalakki poha
Salt
Oil

Instructions

Soak dal and rice in water for about 3-4hrs.
Grind with poha(washed in water to make it soft) and salt.
Make it to the consistency of dosa batter.
Keep overnight for fermentation.
Heat the tava & add little oil.
Pour the batter in the tava(mix the batter well before using it).
When it is fried from one side, turn & cook on other side.
Serve hot with coconut chutney.

Notes

You can add chopped onion, coriander leaves and green chillies to the batter