Side dishes

Masala mushroom

Mushrooms(chopped) 2 cups
Onions 2
Chilli powder 1 tea spn
Garam masala 1/2 tea spn
Oil 1/2 tea spn
Coriander leaves

Heat oil and fry onion till it turns slightly brownish. Then add mushrooms, cover and cook for about 10 minutes. Add all the masala and cook for 2 minutes. Garnish with coriander leaves and serve hot.

Serves : 2
Preparation time : 15min

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Pumpkin-Peas Masala(Dudde randayi)

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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5


  • 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


  • 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.


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.


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Bhindi Masala (Bhende sagle)

Bhindi 1/4 kg
Grated coconut 1 cup
Jaggery or sugar 1 tspn
Coriander seeds 1 tspn
Red chillies 4-5
Urad daal 3/4 tspn
Tamarind juice 1/2 tspn
Mustard seeds
Curry leaves

Heat oil and fry coriander seeds and Urad daal. Add red chillies. Grind together with coconut, Jaggery or sugar, tamarind.
Heat oil and add mustard. Add curry leaves. Then add bhindi and salt. Fry for 2 min. Add turmeric. Add ground masala, a little water just sufficient to cook bhindi & cook till bhindi is cooked and all water is gone.

Serves : 3
Preparation time : 25min

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Cucumber Salad(Taushe kosmir/kosambir)

Cucumber 2
Tamarind paste or lemon juice 1 tea spn
Mustard, Cumin seeds and urad daal Half tea spns each
Green chillies 4-5
Garlic paste 1 tea spn
Curry leaves
Coriander leaves

Cut cucumber into small pieces. Add finely chopped chillies, tamarind paste or lemon juice, salt and garlic paste. Heat oil in a pan and add mustard, cumin seeds, curry leaves and urad daal.When they start to splutter add this to cucumber. Mix well. Garnish with coriander leaves.

Serves : 5
Preparation time : 15min

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Sprouted moong daal side dish ( Muga moLe randayi)

Muga MoLe Randayi

Muga MoLe Randayi is one of the most loved side dishes in Konkani homes of North Kanara, Karnataka. Muga MoLe in Konkani means sprouted moong.

Muga MoLe Randayi is a must-have for almost all functions. During the functions, huge quantities of mung beans are sprouted and washed over and over again till almost all the skin is removed (I like to leave the skin on for extra fiber). Then it is cooked in a paste of coconut and spices to make this very delicious sidedish. Muga Mole Randayi is usually served with Dalithoy and rice. These three are the match made in heaven. Along with moong, some seasonal things like tender cashews or banana or breadfruit are used in this dish.

2 cups sprouted moong (washed nicely to remove the skin)
1/2 cup vegetable pieces like raw banana(plantain) or potato or pala pansa kadgi( beru halasu or bread fruit) or kohlrabi or bamboo shoots(keerlu)
1 cup fresh/frozen coconut
1 tea spn coriander seeds
A pinch asafoetida(hingu)
5-6 red chillies
1/2 tea spn tamarind pulp
1 tea spn mastard seeds
4-5 curry leaves

Heat oil and fry coriander seeds & red chilies. Grind with coconut, tamarind and Salt.
Cook moong and vegetable(any one of the vegetable should be used). Add the ground masala & bring it to boil.
Heat oil fry mastard & curry leaves. Add this tadka to the above dish & close the lid.

Serves : 5
Preparation time : 20min

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Carrot Salad(Carrot kosmir/kosambir)

Carrot is supposed to be very good for eyes. Some people (like me) don’t like it when carrot is added to sambar. So kosmir or kosambir is a healthy and delicious way of eating it.

2 cups grated carrot
2 tbl spns lemon juice
1/2 tea spns each mustard seeds, cumin seeds(optional) and urad dal (optional)
4-5 green chillies
2 tea spns curd /yogurt
2 tea spns grated coconut
2-3 strands coriander leaves

Add chopped chillies, lemon juice, coconut and curd/yogurt to grated carrots. Heat oil in a pan and add mustard, cumin seeds and urad dal. When they start to splutter add this to carrot. Garnish with finely chopped coriander leaves.

Serves : 3
Preparation time : 15min

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Masala Capsicum with potato(Punjabi batata)

This is called Punjabi batata. I donno for what reason it is called so. I have no idea if it is a Punjabi dish or not.

Onion 2
Potatoes 2
Capsicum 2
Chilli powder 1 tea spn
Turmeric powder a pinch
Coriander powder 1 tea spn
Cumin(jeera) powder 1 tea spn
Cloves (lavang) 2-3
Cinnamon(dalchini) 1 inch piece

Cut all vegetables into square pieces. Heat oil. Add cloves and cinnamon. When it starts spluttering add onion. Fry till brown. Add potatoes and capsicum. Add little water,termeric and cook covered. When almost cooked, add all other masalas and fry till dry. Serve hot with chapatis or rice.

Serves : 4
Preparation time : 20min

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Cauliflower-Red chilli subji

3 cups cauliflower cut into pieces
1/2 cup chopped onion
2-3 cloves
1 inch cinnamon
1 tea spn red chilli powder
1 tea spn coriander powder
1/2 tea spn cumin powder
Oil or ghee

Heat oil and add cloves, cinnamon and onion. Fry till onion turns golden brown. Add cauliflower, salt and little water. Close the lid and cook. When half done, add chili power, coriander powder and cumin powder. Cook till cauliflower is done and all water is absorbed. Serve hot with rice or chapathis.

Serves : 3
Preparation time : 30 min

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Cauliflower-Coriander subji

2 cups cauliflower cut into pieces
8-10 strands coriander leaves
1/2 tea spn ginger pieces
1/2 tea spn garlic pieces
1/2 cup onion
3-4 cloves(optional)
1 inch cinnamon(optional)
Oil /Ghee
3-4 green chilies
Salt As per taste

Grind coriander leaves, ginger, garlic and green chillies. Heat oil and add cloves, cinnamon. Add onion and fry till brown. Add the ground mixture for 1 min. Then add cauliflower pieces and salt. Add water sufficient to cook cauliflower. Cook in a closed pan. Cook till no water remains and cauliflower is done. Serve hot.

Serves : 5
Preparation time : 30min

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