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A Konkani style fish curry made of coconut and few roasted spices. This type of gravy called as Kande Ambat in Konkani is used for cooking both veggies and sea food. Today I cooked this Mashli (Fish) Ambat with a local fish Tilapia and it turned out great. Ingredients: Fish - about 1 pound Grated Coconut (fresh or frozen) - 1 cup Coriander Seeds/Dhane - 1 tbsp Dry Red Chilies (Byadagi variety) - 5 Tamarind/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Onion - 1 small Green Chili - 1 or 2 Salt Oil How to cook Konkani Mashli Ambat: Finely chop onions and slit the green chili lengthwise. Roast coriander seeds in about 1 tsp oil until they slightly darken and turn aromatic. Roast the dry red chilies too till they turn crisp. Grind roasted coriander seeds, roasted red chilies, tamarind, turmeric and coconut to a fine paste. Add about 1 cup water while grinding. Heat about 2 tsp oil in a kadhai/wok.  Add onions and green chili. Sauté until onions s...

Undi or Oondi is a popular Konkani breakfast recipe of steamed rice dumplings. This recipe is somewhat similar to Idlis , but takes lesser time and needs no fermentation. I generally prepare Undis for lunch and serve it with a spicy curry or chutney. While I was in Mangalore, I came across its Tulu name - Pundi Gatti . Ingredients: Idli Rava/Cream of Rice/Rice Rava - 1 cup Grated Coconut (fresh or frozen) - 1/2 cup Cilantro/Coriander Leaves - few sprigs Curry Leaves/Kadipata/Karbeo - a sprig (optional) Mustard Seeds - 1/2 tsp Urad Dal - 1/2 tsp Methi/Fenugreek Seeds - 1/4 tsp Oil preferably Coconut Oil Salt How to prepare steamed Undi: Finely chop cilantro leaves and pat the curry leaves dry. Heat about 2 tsp oil in a pan. Add mustard seeds, urad dal, methi seeds and curry leaves. When mustard seeds splutter, add 3 cups water.  Add salt to taste. When water starts boiling, add idli rava gradually and stir simultaneously. Cook it covered at low heat for 2 ...

Few years ago, we came to US. It took a while to know the local varieties of vegetables and fruits. I learned that Cantaloupe is nothing but a variety of Muskmelon and Butternut Squash tastes quite similar to Pumpkin. I keep trying to cook local seasonal vegetables in a desi style.. making paratha, curry and today's Konkani style shallow fried Zucchini . Ingredients: Zucchini Squash - 2 Semolina/Rava/Sooji - 1/2 cup Black Pepper Powder - 1/4 tsp Cayenne Pepper/Red Chilli Powder - 1/4 tsp Chat Masala - 1/2 tsp Salt Oil How to shallow fry Zucchini Squash: Dice zucchini into slightly thick slices. Sprinkle black pepper powder, cayenne pepper, chat masala and little salt. Mix well.  Coat the zucchini slices in semolina and shallow fry in a pan drizzling little oil. Check with a spatula if zucchini is cooked. Roast until the semolina crust turns crisp. You can add the seasonings to semolina as well.  Serve Semolina Zucchini fritters as an appetizer or as a si...

Shrikhand is an easy, effortless dessert made of thick yogurt. Ingredients: Yogurt/Curds - 4 cups Sugar - 2 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 2 How to prepare Homemade Shrikhand: Arrange a sieve/strainer with 2 layers of a thin cotton cloth. Place a bowl below the sieve to collect the water from the yogurt. Pour yogurt in cloth lined sieve and wrap the cloth on the yogurt. Keep this yogurt overnight in the refrigerator so that all the water from yogurt drips down in the bowl. Alternatively, you can hang the yogurt in a cloth as well. You will get about 2 cups of thick yogurt. This hung thick yogurt is also called as Chakka . Crush cardamom seeds in a mortar pestle. Chop the pistachios or any other nuts of your choice.   Mix sugar, saffron and thick yogurt in a bowl until sugar dissolves. Add more or less sugar to suit your taste. Garnish with cardamom and pistachios. Enjoy Shrikhand with Puri .

Sungta Ambat is a Konkani curry recipe of Shrimps/Prawns in a mildly spiced coconut sauce. This coconut gravy is called as Alle Kande Ambat in Konkani. Just like prawns, any fish can also be cooked in this sauce. Ingredients: Prawns/Shrimps/Sungta/Jhinga - 1 pound Shredded Coconut (fresh or frozen) - about 1 1/2 cups Coriander Seeds/Dhane - 1 1/2 tbsp Dry Red Chilies - 5 Green Chilies - 2 Onion - 1 medium Ginger/Alle (finely chopped) - 1 tsp Turmeric/Haldi - 1/4 tsp Tamarind/Chinch/Chincham - 1/2 tsp Salt Oil How to cook Sungta or Jhinga Ambat: Clean the prawns by removing the shells and the black vein. Wash the prawns well.   Heat about 1 tsp oil in a pan. Add coriander seeds and red chilies. Roast at low flame till coriander seeds slightly darken and turn aromatic. Grind coconut, roasted coriander seeds, red chilies, tamarind, turmeric and salt to a fine or slightly coarse paste. Finely chop onions, ginger and slit the green chilies lengthwise. Hea...

A Konkani recipe of Masoor Dal (Whole Red Lentils) in a mildly spiced coconut sauce. This protein rich red lentils coconut curry is perfect for both vegetarians and vegans. Ingredients: Whole Red Lentils/Masoor - 1/2 cup Grated Coconut - about 1 cup Medium Chopped Onions - about 2 tbsp Garlic/Lasun - 4 cloves Coriander Seeds/Dhane - 1 1/2 tbsp Dry Red Chilies - 6 Tamarind/Chinch/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Salt Oil How to cook Masoori Ambat: Wash red lentils with water. Cook lentils and chopped onions in 2 - 3 cups water till lentils turn soft. Add more water if required. Masoor is a brown skinned lentil/pulse which is orange or pink inside. Masoor Dal is available as skin-less red lentils. Roast coriander seeds and red chilies with 1/2 tsp oil in a pan. Roast at low flame until coriander seeds slightly darken and turn aromatic.  Grind coconut, roasted coriander seeds, roasted red chilies, tamarind and turmeric to a fine or slightly coarse ...

Paan Pole or Paan Polo are soft, thin crepes of rice and coconut.  These crepes also known as Neer Dosa or Tandalache Ghavan , can be made with rice flour minus coconut.   Ingredients: Idli Rice or Medium Grain Rice - 1 cup Grated or Shredded Coconut (fresh or frozen) - 1/4 cup Salt Oil How to make soft Paan Pole: Soak rice for 6 - 8 hours. Wash soaked rice well. Grind rice and coconut to a very fine paste. Add 1 - 2 cups water and salt to the batter. The batter consistency is too thin. Heat a pan and grease the pan with cooking spray or oil. Pour a ladle full of batter and swirl the pan to spread the runny batter evenly. Flip the dosa when the edges start leaving the pan. Cook for about a minute or so.   Repeat the same for the batter. Serve Paan Pole with Coconut chutney or a curry.

Mula Ambat is a radish coconut curry flavored with a Konkani spice Teppal and a dry fruit Kokum. Quite an easy recipe with very few ingredients. Ingredients: Radish/Moola/Mulangi - about 2 cups Grated Coconut (fresh or frozen) - about 1 cup Dry Red Chilies - 5 Turmeric/Haldi - 1/4 tsp Teppal/Triphal/Schezuan Pepper - 8 Kokam/Amsol/Birinda Sol - 4 pieces Salt How to prepare Mula Ambat: Peel the radish skin and dice it into bite size pieces.  Heat 2 - 3 cups water in a pot. Add diced radish and cook it covered till radish turns soft. Save the water for grinding the coconut paste. Grind coconut, turmeric and red chilies to a fine paste. Add teppal and grind the coconut paste for few seconds, just enough to get the aroma of teppal. This coconut sauce/gravy is called as Teppala Masalo and any other veggies can be cooked in a similar way.  Now add the coconut paste to the cooked radish and bring it to a boil. Lastly, add kokam and cook it for an...

Pathrode or Pathrado is a Konkani recipe of Colocasia or Arum or Taro Root leaves. This recipe is well known as Patra for Gujaratis and Alu Wadi for Maharashtrians. I have used Collard Greens for this Patrado recipe as a substitute for Alu Paan or Patrade Paan .  If you find this recipe time consuming, try the easier recipes of Alu Wadi made of Besan or Chickpea Flour and Patrade Pana Muddo . Ingredients: Collard Greens - a bunch Chana Dal/Split Bengal Gram - 1 cup Tur Dal/Split Pigeon Peas - 1/2 cup Rice (Medium Grain) - 1/4 cup Grated Coconut (fresh or frozen) - about 1/2 cup Coriander Seeds/Dhane - 1 1/2 tbsp Dry Red Chilies (Byadagi variety) - 10 Tamarind/Chinch/Chincham - 1 tsp Jaggery or Sugar or Molasses - 1 tsp Semolina/Rava/Sooji - 1/2 cup (optional) Salt   How to prepare Pathrode: Soak rice, chana dal, tur dal in water for 6 - 8 hours. Wash the soaked dals and rice well. Grind coconut, soaked dals, rice, cor...

A Konkani coconut curry recipe called as Kande Ambat . Generally, potatoes are cooked in this mildly spiced coconut sauce. Any vegetable can be cooked in this gravy. Today I made this curry with frozen Baby Lima Beans for our lunch. This tastes great with both chapatis and dosas. Ingredients: Baby Lima Beans - 2 cups Onion - 1 small Grated Coconut (fresh or frozen) - 1 cup Dry Red Chilies - 4 Coriander Seeds/Dhane - 1 1/2 tbsp Cloves/Lavang - 2 Black Peppercorns/Kali Miri - 5 Cinnamon/Dalchini - about 1/4 inch piece Tamarind/Chinch/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Salt Oil  How to prepare Lima Beans Curry: Heat 1 tsp oil in a pan. Add coriander seeds, cloves, black peppercorns, cinnamon and dry red chilies. Sauté at low flame till coriander seeds slightly darken and turn aromatic. Let the roasted spices cool. Black peppercorns add heat/spice to this curry, based on that use more or less red chilies to suit your tast...

Vaali Ambat or Vaali Bhaji Randayi is a Konkani coconut curry recipe. This leafy vegetable is known as Vaal or Vali Bhaji in Konkani, Mayalu in Marathi and Basale Soppu in Kannada. I guess its English names are Malabar Spinach or Chinese Spinach . There are a few variations to this Vaali Ambat - one is made adding papaya, another one with sukke sungta/dry prawns and third with bikan/jackfruit seeds. Ingredients: Vaali Bhaji/Mayalu/Basale Soppu - a bunch Toor Dal/Split Pigeon Peas - 1/4 cup Onion - 1 small Garlic/Lasun - 4 big cloves Grated Coconut (Fresh or Frozen) - 1 cup Dry Red Chillies - 5 Coriander Seeds/Dhane - 1 tbsp Tamarind/Chinch/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Salt Oil How to prepare Vaali Randayi: Separate the leaves (paalo in Konkani) and stems (dente in Konkani) of vaali bhaji. Roughly chop the washed leaves. Use the tender stems and cut it into big pieces. Medium chop the onions. Crush the garlic cloves. Wash ...

Sungta (in Konkani) Sukke is a coconut based dry curry of Prawns or Shrimps. A Sea Food recipe adapted from Goan cuisine - Bangde (Mackerel) Kalputi . Prawns are also known as kolambi or jhinga.  Ingredients: Prawns/Shrimps/Sungta (preferably fresh) - 1 pound (450 gms) Grated or Shredded Coconut (fresh or frozen) - about 1 cup Onion - 1 big Green Chilies - 8 Ginger/Ale/Adrak - 1 inch piece Curry Leaves/Kadipata/Karbeo - a sprig Cumin Seeds/Jeera - 1 tsp Turmeric/Haldi - 1/2 tsp Tamarind Paste/Chincham/Imli - about 1 tsp Cayenne Pepper/Red Chili Powder - 1 tsp Salt Oil How to prepare Prawns Sukke: Clean the prawns by removing the shells and the black vein (its digestive tract) which is at the back of the prawn. Wash the prawns well. Small prawns are preferred for this Sukke recipe. In a mixing bowl, add little salt, turmeric, cayenne pepper and tamarind paste. Add few drops of water and form a thick paste. Add the prawns, mix and coat them well...

Alvatti or Aluvati is a Konkani curry made of Alu Pan/Colocasia Leaves.  Colocasia leaves also called as Arum Leaves or Taro Root Leaves are easily available in the rainy season. I had blogged about Alu Wadi last year, where I used Collard Greens as a substitute for Colocasia Leaves.  Today, I made this curry with collard greens and it tasted good too.  In an authentic recipe, jackfruit seeds are also added, which I could not find here. Ingredients: Collard Greens - a bunch Grated Coconut - about 1/2 cup Toor Dal/Split Pigeon Peas - 1/4 cup Raw Peanuts/Groundnuts/Shenga - 1/4 cup Dry Red Chillies - 5 Coriander Seeds/Dhane - 1 tbsp Turmeric/Haldi - 1/4 tsp Tamarind/Chinch - 1/2 tsp Garlic/Lahsun - 4 big cloves Salt Oil How to prepare Aluvati: 1. Remove the thick midrib of collard greens and medium chop the leaves.  Crush the garlic cloves. 2. Wash toor dal well. Cook toor dal and raw peanuts till dal and peanuts turn soft.  I ...

We Konkanis love coconut, be it breakfast like GoDa Phovu or a curry like this one. The mild flavor of Udid Methi , as said in Konkani is the highlight of this eggplant curry. This no onion garlic recipe is a tasty delight for both vegans and vegetarians.

Puranpoli in Marathi, Ubbatti in Konkani, Holige in Kannada is a traditional sweet made especially during the festival of colors - Holi. In other words, Puranpoli is  a sweet paratha stuffed with lentils.

A Konkani curry recipe with lentils and coconut. Ingredients: Grated Coconut - about 1/2 cup Tur Dal/Split Pigeon Peas - 1/4 cup Coriander Seeds/Dhane - 1 tbsp Turmeric/Haldi - 1/8 tsp Tamarind/Chinch/Chincham - small piece Dry Red Chillies - 4 Mustard Seeds - 1/4 tsp Curry Leaves/Kadipata/Karbeo - a sprig Asafoetida/Hing - 1/4 tsp Salt Oil Method: 1. Wash tur dal well and cook till it turns soft. 2. Heat about 1/2 tsp oil in a pan.  Add coriander seeds and red chillies.  Saute at low flame till coriander seeds slightly darken and turn aromatic. 3. Grind grated (fresh or frozen) coconut, roasted coriander seeds and roasted red chillies to a fine or slightly coarse paste. 4. In a pot, add cooked tur dal and ground coconut paste.  Add salt and bring it to a boil. 5. For tempering/tadka/phan, heat about 1 tsp oil in a pan.  Add mustard seeds, curry leaves and asafoetida.  Turn off the heat when mustard seeds pop.  Pour thi...

We all talk about traditional authentic recipes, but there is no yardstick to measure authenticity. For me, my family recipes are traditional. This Konkani Sambar recipe is my paternal Grandma's, passed on to me by my mother.

Shallow fried Sweet Potato with a semolina crust.  Easy, tasty, crispy Konkani style fritters. Ingredients: Sweet Potato/Kanang/Ratali - 1 big Semolina/Rava/Suji - 1/2 cup Red Chilli Powder/Cayenne Pepper - 1 tbsp Turmeric/Haldi - 1/4 tsp Tamarind/Imli/Chinch - small piece (1/4 tsp) Salt Oil Method: 1. Peel the sweet potato skin and dice it into thick round slices. 2. In a mixing bowl, add sweet potato slices, red chilli powder, turmeric, tamarind and salt.  Mix/Toss well and keep it covered for about 30 minutes. 3. Coat the sweet potato slices in semolina.  Heat a pan and add 1 tbsp oil.  Fry the semolina coated sweet potatoes till they turn crisp.  Check with a spatula to see if sweet potatoes are cooked.  Pan fried, crisp Kananga Kaap or Phodi is ready. 4. You can also deep fry these fritters if you like.  Instead of semolina you can use corn meal (not corn flour) which has similar texture as semolina.  If you like more...

Sambar Rice, Rasam Rice are very popular and most loved South Indian Recipes.  This is a Konkani Rasam recipe with tomatoes, drumsticks, coconut. Ingredients: Tomatoes - 3 medium Drumsticks/Shevga Shenga - 1 (optional) Coriander/Cilantro Leaves - few sprigs Jaggery/Gud/Gul - 1/2 tsp Asafoetida/Hing - 1/4 tsp Salt Grated Coconut - 3 tbsp Tamarind/Chinch/Chincham - small piece Turmeric/Haldi - 1/8 tsp Coriander Seeds/Dhane - 1 1/2 tsp Cumin/Jeera Seeds - 1 tsp Mustard Seeds - 1/2 tsp Urad Dal/Split Black Gram - 1/2 tsp Fenugreek/Methi Seeds - 1/4 tsp Curry Leaves/Kadipata/Karbeo - about 8 leaves Dry Red Chillies - 4 (Byadagi Variety) Method: 1. Dice the drumstick into 3 or 4 big pieces.  Finely chop cilantro.  Wash the curry leaves and pat them dry.  Dice 2 tomatoes into big cubes. 2. Heat about 1 tsp oil in a pan.  Add coriander seeds, cumin seeds, mustard seeds, split black gram, fenugreek seeds, curry leaves and red chillies....

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.