Skip to main content

Konkani Tavshe (Cucumber) Idli

Tavshe Idli
Like any Konkani household, I grew up eating Idlis and Dosas. Staying in Mumbai added Marathi delicacies too - Kande Pohe, Dadpe Pohe and so on.
While I was in Mangalore, my mother-in-law taught me this special Konkani delicacy. Tavshe Idli is a slightly sweet idli made of cucumbers. But you can cook it minus sugar and enjoy with coconut chutney like any regular idli. Take your pick. What I love about this idli is that it does not involve any soaking, grinding, fermentation.

Ingredients:
Grated Cucumber/Tavshe/Kakdi  - 3 cups
Idli Rava/Rice Rava - 1 1/4 cup
Shredded Coconut (fresh or frozen) - 1 cup
Sugar - 1/2 cup
Salt - 1/2 tsp
Oil preferably Coconut Oil

How to cook Konkani Tavshe Idli:
  • I use either mini cucumbers or big English cucumbers which are seedless. Peeling the skin is optional. Grate the cucumbers and squeeze out the juice from it. After squeezing out the juice of 3 cups of grated cucumbers, you will get about 2 cups. Discard the cucumber water or use it for cooking dals, soups etc.
  • Mix the grated cucumber, grated coconut, idli rava, sugar and salt in a mixing bowl. You can change the proportions of coconut and cucumber to suit your taste.
  • You can use grated jaggery/gud/gul instead of sugar as well.
Cucumber Idli
  • Grease the idli plates or any steel vessel with little coconut oil. Add the above mixture in the idli mold and steam for about 12 - 15 min. I used an Idli cooker. In case you are using a pressure cooker, remove the weight/whistle while steaming.
  • Remove the cooker lid and let it cool for 5 - 7 min. 
Serve Cucumber Idly with a dollop of ghee/clarified butter or coconut oil.  Mildly sweet Idlis taste great with coconut chutney.
Labels:

Comments

  1. ECFebruary 4, 2010 at 9:35 PM

    Never heard of this..sounds interesting..will come back to your blog when I find time

    ReplyDelete
  2. UmaFebruary 5, 2010 at 6:10 AM

    thanks EC..

    ReplyDelete
  3. DoriMarch 20, 2010 at 10:51 AM

    Wow, what a great idea... I am really loving your blog and recipes :)

    ReplyDelete
  4. UnknownJune 27, 2016 at 2:12 AM

    Wow ...yummy too good ..mouth watering ....

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more