Search This Blog

Konkani Khatkhate / Khatkhata

konkani khatkhate curry
A Konkani recipe of mixed vegetables with coconut and lentils (tur dal).
A varied mix of fresh veggies like pumpkin, green beans, drumsticks along with corn cob make this coconut curry a relish.  Based on the veggies available, you can also add ridge gourd, snake gourd, potatoes, sweet potatoes, arum root, etc.
This no onion garlic delicacy is more common among North Canara households during festivities like Ganesh Chaturthi.
I personally don't like certain vegetables for this curry - cauliflower, radish, cabbage which have a peculiar aroma.  Pumpkin and corn are my favorites.

Ingredients:
Grated Coconut - about 3/4 cup
Dry Red Chillies - 7 (Byadagi variety)
Tur Dal/Split Pigeon Peas - 1/2 cup
Kokam/Sol - about 5 pieces
Teppal/Triphal/Schezuan Pepper - about 10
Jaggery or Brown Sugar - 1 1/2 tsp
Salt

Green/French Beans - about 25
Drumsticks/Shevga Shenga - 1
Potato - 1 medium
Pumpkin/Lal Bhopla/Kadoo - about 1 cup
Green Peas - 1/2 cup
Corn Cob - 1

How to cook Konkani Khatkhate Curry:
  • Wash tur dal and cook dal with about 1 cup water till it turns soft.  Mash the cooked dal with a spoon.
  • Dice the corn cob into 3 or 4 pieces.  Cook them with enough water and little salt till the corn kernels turn soft.  Drain the water and save them for later.
  • Grind coconut, (mild) byadagi red chillies and turmeric with little water to a smooth paste.  Add teppal and grind the paste again for few seconds, just enough to get the aroma of teppal.  In Konkani, this is called as Teppala Masalo/Masol.
  • Below is a picture of a popular Konkani spice called Teppal.  It is called as Triphal in Marathi.  I guess, its English name is Schezuan Pepper, a spice commonly used in Chinese food.  Fresh Teppal is green in color, which is much more aromatic than the dry brown teppal.
Konkani Teppal or Triphal
  • Cut the ends of green beans, remove the strings and cut them into big pieces.   Chop the drumstick into 3 or 4 pieces.  Dice the potato and pumpkin into big cubes, peeling the skin is optional.  You can substitute pumpkin with butternut squash or any other squash in case pumpkin is not available.  Place all the veggies in a bowl of water.
  • Heat 1 - 2 cups of water in a big pot.  Add all the veggies and cook them covered.  When the veggies are almost done, add cooked corn cobs, ground coconut paste and mashed tur dal.  Bring it to a boil.  Now add kokam, salt and jaggery (to suit your taste).  Cook till you get the desired consistency.  Serve Khatkhate or Khatkhata with steamed rice.
  • Below is a picture of Kokam.  It is known as Kokam or Aamsol in Marathi and Birindasol in Konkani.  Its a sour fruit like plum and the dried skin is used to flavor coconut curries in Konkani cuisine.
kokam or amsol or birindasol

15 comments:

  1. delicious recipe and a new way to sneak mixed vegs in one dish...looks more inviting..thanx for sharing!!!

    ReplyDelete
  2. Yumm, gravy looks fabulous and wonderful with mixed veggies..

    ReplyDelete
  3. something new but looks delicious!

    ReplyDelete
  4. Authentic recipe,looks delicious and flavorful,wonderful combo of vegies and coconut milk.

    ReplyDelete
  5. New and interesting recipe. looks yummy!

    ReplyDelete
  6. First time in your blog,, you have a nice space here.. want to follow you but thr is no follower list..Veg curry looks delicious and innovative..

    ReplyDelete
  7. Hi Sunanda! sorry about the followers gadget.
    there is some issue with the blogger gadgets since past few days.. hopefully, it will be resolved soon ..

    ReplyDelete
  8. This recipe looks absolutely delicious, and I'm longing to make it....I can almost taste it!
    Just one problem...kind of a handicap, for those of us living in North America, I'm in Canada. Is there any way the names of ingredients can be translated into Tamil and Hindi/Punjabi. Our Indian grocery stores here in Canada are run by either North Indians or by Tamils. So names as important as "Teppal" would be unknown to them, but vital to the Khatkhate. Please!

    ReplyDelete
    Replies
    1. Tefla is known as Indian prickly ash. Sichuan pepper is from same family but not same as tefla. Some yes Sichuan pepper as a substitute for tefla..whole form works, powder form is very strong and does not work.

      Delete
  9. Hi GSB, I know Teppal is the most important ingredient in Khatkhate. I have seen a spice similar to Teppal in a local store, which is known as 'Vatal'.I am not sure if that Vatal is Teppal itself.
    I had read that Teppal is known as Schezuan Pepper which is used in Chinese Cuisine, maybe Asian stores might have it.
    I am sorry that I cannot provide you with the exact name.

    ReplyDelete
  10. nice one...we prepare this one with green pees and pumpkin.pls...post more konkani recipe's with their real name...thank you...

    ReplyDelete
  11. WILl amsol change THe color of KHAt khate???

    ReplyDelete
    Replies
    1. Hi Madhavi!
      Amsol does not change the color. You can add less if you like.

      Delete

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