POTATO TOMATO UPKARI / Spicy Potato Tomato Curry

Upkari in Konkani means a dry side dish.Potato Tomato Upkari is a dry side dish adding spice powders.This is one of the best Potato Tomato Curry recipe that you can make in a hurry,when you have no other vegetables or lentils stored in your kitchen.Once the Potato is boiled,making this Curry is very easy and simple.The recipe of this Potato Tomato Curry is very simple.You can also prepare this recipe without adding Onion.One of the best side dish you can serve with Rice, Chapathy, Parotta or Phulka .Try this recipe and enjoy.

The following ingredients are needed to prepare this delicious Potato TomatoUpkari/ Spicy Potato Tomato Curry.

Ingredients:-

Potato.              - 4 medium size boiled
Tomato.             -2 medium size
Salt.                   -to taste

For seasoning:-

Coconut oil.        -3tbsp
Mustard seeds.   -1tsp
Urad dal.              -1tsp
Curry leaves.       -1spring
Onion.                  -2 medium size (optional)
Red chilly powder.-1tsp
Turmeric powder.  -1/4 tsp
Jeera powder.        -1/2 tsp (optional)

Instructions :-

Wash and boil Potato till soft with skin.Peel the outer skin of the boiled Potato and chop into big square pieces.Keep aside.

Remove the outer skin,wash and finely chop Onion and keep aside.

Wash and roughly chop Tomatoes and keep aside.

Method :-

Heat Coconut oil in a pan on low flame. Add Urad dal and splutter Mustard seeds.Saute well.Add Curry leaves and saute well.

Add finely chopped Onion and saute well till the Onion pieces become translucent.

Add roughly chopped tomatoes and saute well till the Tomato pieces become mushy.

Lower the flame and add Turmeric powder, Red chilly powder and Jeera powder[Cumin powder].Mix  the spice powders with Onion Tomato mixture.

Add the boiled and chopped Potato pieces and saute well.

Add required Salt and mix everything well.

Sprinkle little Water and stir well.[Add less Water to make the curry little thick.]

Cover the pan with a lid and cook for 2 minutes on low flame.Saute well in between.When the Curry becomes slightly thick switch off the flame.

A  very tasty Potato Tomato Upkari / Spicy Potato Tomato Curry is ready to serve hot as a side dish with steamed Rice, Chapathi, Phulka or Parota.

THAKKA AMBAT / SPICY CURD CURRY adding Vegetables

Thakka Ambat in Konkani means a simple Spicy Curd Curry adding vegetables.Thakka Ambat is a Kochi GSB Konkani style spicy Curd based Curry.This Curry is a favourite side dish of Konkani people.Thakka Ambat is prepared with Vegetables like Ash gourd, Potato, Colocasia Root( arbi) and a rare root vegetable called Kachil.Kachil is a variety Yam vegetable available in Kerala.Adding Kachil- makes the curry more delicious.You can prepare this dish without adding Kachil- a root Vegetable rarely available.

Thakka Ambat is a Curd based Curry and a real comfort food for all.The recipe is very simple and easy to prepare. Try this recipe and enjoy.

The following ingredients are needed to prepare Thakka Ambat

Ingredients:-

Ash gourd.                     -1cup chopped
Potato.                            -2 medium size
Colocasia (Avala Mande) - 4
Kachil.[a variety Yam]      -1 cup chopped [optional]
Salt.                                 - to taste

For grinding Coconut Masala paste :-

Coconut grated. -1/2 of a medium Coconut
Green chilly.       -4  Or 2 dry Red chilly
Curd/Butter Milk -2 cup

For Seasoning:-

Coconut Oil    . -1tsp
Mustard seeds. - 1tsp
Jeera.                - 1/2 tsp
Curry leaves.     -1spring

Instructions:-

Remove the outer skin of Ash gourd, Potato and Kachil. Wash and chop them into one inch square pieces.Keep aside.

Remove the outer skin of Colocasia root /Arbi/ Avala mande and wash thoroughly  and chop into small round pieces.Keep aside.

Wash and pressure cook 1cup Ash gourd chopped into square pieces, 1cup chopped Potato square pieces, 1cup Colocasia roots chopped pieces,and 1cup chopped square pieces of Kachil(optional) with Salt till soft but not mushy.Keep aside

Grind 1 cup grated Coconut and 4 Green chilly(or 2 dry Red chilly) to a smooth paste.Keep aside.

Method :-

Transfer the pressure cooked square pieces of vegetables into a vessel .

Add the ground Coconut paste to the cooked pieces and bring this to boil with little Water for 2 minutes on low flame.

Add 2cup little sour Butter milk and switch off the flame when you see the bubbles comming.

(If using Curd, first add little water and whisk it well and then add the whisked Curd only after the gravy has cool down a bit.) Check for Salt.

Heat 1tsp Coconut oil in a pan and splutter 1tsp Mustard seeds, then add 1/2 tsp Jeera and 1 spring fresh Curry leaves and fry well. Switch off the flame.

Pour the seasoning over the Thakka Ambat in the vessel and keep covered for 1 minute.

A yummy Thakka Ambat is ready to serve with Rice.

BESAN MASALA PEANUT /Pittanthu Thallolo Bhimuku/ Cruncy Masala Peanut

Bhimuku in Konkani means Peanuts. In Konkani this deep fried Masala Peanut is called Pittanthu Thallolo Bhimuku.Besan Masala Peanut is a crunchy deep fried peanut coated with Chikpea flour and spice mix.It is a tasty and easy to make tea time snack.

There are so many variations in preparing this deep fried Masala Peanut.Here in this recipe no Garlic or Fennel seeds or Garam masala is used. The recipe is a Kochi GSB Konkani style.

The following ingredients are needed to prepare this crunchy Masala Peanuts /Besan Masala Peanut.

Ingredients :-

Oil.                                 - for deep frying
Raw Peanut.                   -2 cup
Kashmiri Red chilly powder.- 2tbsp
Hing powder.                  - 1/2 tsp
Salt.                                 - to taste.
Besan (Chickpea flour).  -1cup
Rice flour.                        -2 tbsp
Hing powder.                   -1/2 tsp

Instructions:-

Take 2 cup of raw Peanuts in a wide bowl.Rinse the Peanuts under running water. Drain them in a colander completely.Transfer them to the wide bowl.

Add 2 tbsp Kashmiri Red chilly powder, 1/2 tsp Hing powder and a pinch of Salt into the wide bowl.Mix well with the washed peanuts.Cover the wide bowl with a lid and keep aside for 2 hours.

In a small mixing bowl take 1/2 cup of Besan flour (Chickpea flour) and 2tbsp of Rice flour and mix well. 

Sprinkle the Besan & Rice flour mixture little by little on the wet peanuts in the wide bowl.

Sprinkle very little water on them and rub them with your fingers.So the flours will stick to the Peanuts and coat them well.(Never add too much of water). Mix well till each Peanut evenly coated with the Besan Rice flour mixture.

Do not add lots of water.The dough will become little thick and peanuts won't easily spread in Oil.Sprinkle water little by little.So the peanuts will coat well with the Besan batter.

You can add a pinch of food colouring (optional) and mix well with the masala coated Peanuts.

Method:-

Heat Oil in a kadai on high flame for deep frying.When the oil is hot lower the flame to medium heat.Add this masala coated Peanuts into the hot oil and deep fry them till light golden colour but not to burn.

When you add the Peanuts in hot Oil for deep frying first keep the flame in low medium and then increase the flame to medium heat and fry the peanuts.Remove the fried Peanuts from oil with a slotted spoon.

Drain it in a kitchen towel to absorb excess oil.Let it cool for 20 minutes and it will turn very crunchy.

Besan Masala Peanuts/ Crunchy Masala Peanut (Pittanthu Thallolo Bimuku) is ready to munch.Once cooled store the crunchy Masaa Peanuts in air tight container.

AMLA RICE /GOOSEBERRY RICE /Avaloya Seeth/ Nellilkai Saadam

Avalo in Konkani means Gooseberry and also called Amla.It has the richest source of Vitamin C.It helps to control diabetes,heart diseases and protect us from Cancer and also removes toxins from our body.It helps to prevent cold and cough if included in our diet regularly.

The recipe is very smle to prepare.The sourness of the Gooseberry along with Chilles,Salt, Hing, fried Peanuts and mixed with cooked Rice makes the dish perfect.The taste of this Amla Rice is similar to Lemon Rice and it makes a perfect lunch box recipe.
The following ingredients are needed to prepare this delecious Amla Rice.

Ingredients. :-

Rice.            -2 cup cooked

For grinding Masala paste :-

Gooseberry.      - 6 medium size
Coconut grated-1/2cup
Green chilly.    -5
Jeera.               -1tsp
Salt.                 -1tsp/to taste

For Seasoning:-

Sesameoil/Oil.  -3tbsp
Chana dal.        -1tsp
Urad dal.          -1tsp
Mustard seeds. -1tsp
Methi seeds.     - 1/4tsp
Peanut[Ground nut].-3tbsp ( fried)
Curry leaves.       -1spring
Dry Red chilly     -2
Hing powder.       -14 tsp
Turmeric powder. -1/4tdp

Preparation:-

Pressure cook 2 cup Rice for 1 whistle or till cooked.Keep aside.

Wash ,clean and chop Gooseberry into rough pieces.Discard the seeds.Keep aside.

Roast the Ground nuts/Peanuts in little Oil for a couple of minutes.Transfer to a plate and keep aside.

Grind the roughly chopped Amla along with grated Coconut,Green chillies,Jeera and Salt to a semi coarse paste.Keep aside.

Method:-

Heat Oil in a pan and add Chana dal and Urad dal.Splutter Mustard seeds.

When the dals turn golden colour add Methi seeds and saute  welltill little brown.

Add Curry leaves and broken dry Red chillies and saute well.

Add Hing powder and mix well.

Add the fried Peanut/ Ground nut and saute well.

Lower the flame and add Turmeric powder and saute well.

Add the coarsely grounded Coconut &Amla mixture paste and mix well with the seasoning for 2 minutes.Let the mixture cools a little.

When the mixture cooled add the cooled and cooked Rice and mix everything well.

A healthy Amla Rice/Gooseberry Rice is ready to serve along with Papads.A perfect lunch box recipe is ready.Make a try and enjoy.

LEMON RICE / Nimbu Bhath / Chitranna

Nimbu in Konkani means Lemon .Nimbu Bhath is also called Lemon Rice or Chitranna.
Lemon Rice is one of the most popular and often made South Indian  rice dish especially of Karnataka during religious ceremony. It is a very simple and traditional recipe.

You will never find a feast in Karnataka especially in Udupi side without Lemon rice which is popular as Chitranna in this place.This simplest and quickest lunch can be prepared by combining  already cooked Rice with the seasoning of Mustard, Peanuts, Curry leaves and more importantly Lemon juice. The Lemony yellow colour of the recipe make your taste buds tingle as soon as you see it.You can make many variations in this Lemon rice recipe.

No Garlic or Onion is used in this Lemon rice recipe.So is prepared during relegious ceremony.Lemon rice taste is tangy ,so add lemon juice accordingly.Yellowish tangy lemon rice along with crunchy peanuts makes the dish more delicious.

The following ingredients are needed to prepare this Lemon Rice.

Ingredients :-

Raw Rice.      -1cup

ground nut.     -3tbsp

cashew nuts.    -8 [Optional]

for Seasoning;-

Oil.                 - 4tbsp
Mustard.          -1tsp
Urad dal.          -1tsp
Chana dal.         -1/2tsp
Hing powder.     -1/4 tsp
Curry leaves.      -1spring
Dry Red chilly.    -2[optional]
Green chilly.         -3
Turmeric powder. -1/4 tsp
Lemon juice.        - 3 tblsp
Salt.                      -to taste.

Instructions

Wash and soak 1 cup Raw rice in water for 15 minutes .Pessure cook the Rice for 2 whistles adding 2 cups of water.Keep aside.

Broke 2 dry Red Chillies into halves and keep aside.[optional]

Half slit 3 Green chillies lengthwise and keep aside.

Squeeze Lemon juice from 3 medium size Lemons.

Heat 1tsp Oil in a pan and fry 3tbsp Ground nuts and 8 Cashew nuts until they turn light golden brown.Keep aside.

Method :-

Heat 2tbsp Oil in a pan and splutter1tsp Mustard seeds.Add 1tsp Urad dal, 1/2tsp Chana dal ,2 dry Red chillies broken into halves[optional], and saute for a minute till Urad dal and Chana dal slightly change its colour.

Add 2 half slit Green chillies,1spring Curry leaves and required Salt and saute well.

Add 1/4tsp Hing powder and 1/4 tsp Turmeric powder and saute well on low flame.

Add the cooked Rice and mix well for 2 minutes.

Add  Lemon juice and mix everything well.Cover the pan with a lid and cook for 5 minutes.

A tasty yummuy Lemon Rice /Nimbu Bhath /Chitranna is ready to serve.It does not require any side dish.

MASINGA SANGHA UPKARI / Spicy Drumstick Curry

Drumstick is called Masinga Sange in Konkani.Masinga Sange Upkari is a Konkani style Drumstick stir fry.This simple recipe of Konkani style Drumstick Curry is a very popular  side dish in most of the Kochi GSB homes. Drumstick is a vegetable which provides numerous health benefits.Being high in Calcium, Iron and other Vitamins,drumstick helps in strengthening bones, purifies blood, protect against infections.

The following ingredients are needed to prepare Masinga Sange Upkari / Spicy Drumstick Curry

Ingredients :-

1. Drumstick.           - 4
2. Chilly powder.      -2tsp
3. Turmeric powder. -1/4tsp
4. Hing powder.        -1tsp
5. Salt.                       -to taste
6. Coconut oil.           -2tsp
7.Mustard seeds.       -1tsp

Instructions:-

1. Remove the outer skin,wash and chop Drumsticks into 1 and 1/2 inch lengthy pieces.

2. In a pan cook the chopped Drumstick pieces adding little Salt and required water till soft and tender.Keep aside.

3. In a bowl take 2tsp Chilly powder, 1/4 tsp Turmeric powder, 1tsp Hing powder, little Salt and mix well adding little water to make a thick and spicy Chilly paste.Keep aside the prepared thick and spicy Chilly paste.

Method :-

1. Heat Coconut oil in a pan and splutter Mustard seeds and saute well.

2. Add the cooked Drumstick pieces and saute well.

3. Add the prepared thick and spicy Chilly paste from the bowl and mix properly to coat the paste to the cooked Drumstick pieces.Saute well on low flame.

4. Check for Salt add little Salt if required and mix well.[Little Salt is already added in the Chilly paste.]

5. Sprinkle little water.Cover the pan with a lid and cook on low flame till the chilly paste nicely coated with the cooked Drumstick pieces.Saute in between and switch off the flame.

6. Pour little Coconut oil on the top of the Drumstick Upkari if you feels the curry is too hot and spicy.

A tasty and delicious Masinga Sange Upkari / Spicy Drumsick Curry is ready to serve as a side dish with Rice.

VITAMIN CHEERA, MANGO CURRY adding Coconut Masala paste.

Vitamin cheera is a leafy vegetable in Spinach family.This spinach leaves are an excellent source of many Vitamins and essential Minerals and anti-oxidants.This Vitamin cheera leaves are packed with Carbo hydrate and Proteins.This cheera is used in preparing various dishes .This recipe is a combination of Vitamin cheera leaves and raw Mango pieces in Coconut Masala paste which makes the Curry more healthy and delicious.It is must included leafy vegetable in our daily diet.

The following ingredients are needed to prepare this healthy dish.

Ingredients :-

Vitamin cheera.       -2 cup tightly packed leaves.
Raw Mango pieces. -1/4 cup
Salt.                          -to taste

For Coconut Masala:-

Coconut grate     -1cup
Green chilly..        -2
Turmeric powder. -1/4tsp

For Seasoning:-

Oil                  -2tsp
Mustard seeds.-1tsp
Jeera.               -1/2tsp

Instructions :-

Clean, wash and finely chop Vitamin Cheera and cook in a vessel adding Water and Salt till soft.Keep aside.

Wash and remove the outer skin of a small raw Mango and chop into small square pieces.Keep aside.

Grind Coconut grating with Green chillies and Turmeric powder to a smooth paste.Keep aside.

Method :-

Heat Oil in a Pan .Splutter Mustard seeds and Jeera and saute well.

Add the finely chopped and cooked Vitamin Cheera  and saute well.Cover the pan with a lid and cook for 2 minutes on low flame.Saute in between.

Add the chopped raw Mango pieces and saute well.

Add the ground Coconut Masala to the cooked Vitamin Cheera and mix well.Add little Water .Mix and boil well.

Cover the pan with a lid and cook on low flame for 2 minutes.Switch off the flame.

A tasty,yummy and healthy Vitamin Cheera Curry is ready to serve with hot steaming Rice.

THAKKA KADHI / Seasoned Butter Milk / Moru Curry

 Butter milk is called Thaak in Konkani.Thakka Kadhi means seasoned Butter Milk.Thakka Kadhi is a very simple and delecious Konkani stylel seasoned butter milk recipe goes well with Rice.This Kadhi is prepared very frequently in most of the Konkani house holds in Kerala.

Moru Curry is a popular seasoned butter milk served as a part of the famous Ona sadhya in Kerala.Moru Curry is prepared in differen styles in Kerala.No Konkani meals in Kerala is complete without the last course of  rice with Butter milk.Thakka kadhi is considered  to be a a good digestive dish and served at the end of the meal for easy digestion.This simple Thakka Kadhi recipe is easy to prepare and takes only 5 minutes.I think this easy recipe helps you a lot.Make a try and enjoy.

I used Shallots in this recipe to get more flavour  to the dish.Simple seasoning using  shallots in Coconut oil makes the dish aromatic.Use of Shallots in this recipe is completely optional.You can give normal tempering if you prefer.

The following are the ingredients needed to prepare this delecious Thakka Kadhi.

Ingredients:-
-
Curd/Butter milk. - 1/2litre

For Seasoning :-

Coconut oil.         -1tbsp
Mustard seeds      -1 tsp
Methi seeds.         -few
Dry Red chilly.     -2
Shallots.               -8 (optional)
Salt.                      -to taste
Ginger.                 -a small piece.
Green chilly.         -3
Curry leaves.        -1 spring
Turmeric powder. -1/4tsp
Water. -1/4 cup

Instructions:-

Add 1/4 cup Water to 1/2 litre Curd and whisk the Curd to get a semi thick butter milk consistency. Mix well and keep aside.

Peel the skin of the Shallots .Wash and finely chop and keep aside.[Optional]

Remove the outer skin of the Ginger piece .Wash and crush .Keep aside.

Slit the Green chillies lengthwise.Keep aside.

Chop the dry Red chillies into halves and keep aside.

Method :-

Heat Coconut oil in a steel pan and splutter Mustard seeds and few Methi seeds ( only 6 or 8)

Add dry Red chilly halves and saute well till the chillies fried in oil a little and slightly change its colour.

Add chopped Shallots and little Salt and fry till the Shallots become translucent on low flame.[Optional]

Add crushed Ginger and slit Green chillies and saute well till the Green chilly slightly fried and wilt.

Add Curry leaves and saute on low flame for 1 minute.

Add  the whisked Curd / Butter milk and stir continuously for 5 minutes on very low flame till the steam comes.Do not boil the Curd /Butter milk.It may curdle.

You can add little water to the whisked Curd or butter milk  to get a semi thick butter milk consistency to the dish.

Check Salt and add if required.Switch off the flame and stir for few minutes.

A yummy delecious Thakka Kadi / Seasoned Butter Milk / Moru Curry is ready to serve
with Rice especially with White Rice.

You can refregerate this Thakka Kadhi / Seasoned Butter Milk /Moru curry for 4 days.The taste is awesome.Make a try and enjoy the dish.

GROUNDNUT MASALA CURRY / Spicy PEA NUT CURRY /BHIMUKA UPKARI

Bhimuku in Konkani means Peanuts, also known as Ground nuts. Upkari means dry side dish or Curry.Peanuts are high in Protein and Fibre and helps to increase the weight.They are rich in Vitamins and Minerals.This Groundnut Masala Curry recipe is very simple.You can serve this curry as a side dish with steamed Rice.Adding Onion in this recipe makes this spicy Masala Curry more tasty. You can avoid the Onion and make this simple and easy Groundnut Masala Curry /Spicy Peanut Curry for Navaratri days too.

The following ingredients are needed to prepare Groundnut Masala Curry/Spicy Peanut Curry.

Ingredients :-

Groundnut. -1cup
Salt.             - to taste

For crushing:-

Black Pepper. -1tsp
Jeera.              -1tsp

For Seasoning :-

Coconut oil.        -1tbsp
Urad dal.             -1tsp
Mustard seeds.    -1tsp
Green chilly.        -2
Curry leaves.       -1 spring
Onions.                -1 medium (optional)
Turmeric powder.-1/4tsp
Coconut grating. -2tbsp


Instructions :-

Wash and soak Groundnut /Peanut / Bhimuku in water for 8 hours.

Pressure cook the soaked Groundnut / Peanut  for 5 whistles or boil them in a vessel with required amount of water and little Salt till become soft but tender.Keep aside.

Peel and finely chop Onions and keep aside.

Wash and half slit Green Chillies lengthwise and keep aside.

Grate 2tbsp Coconut and keep aside.

Dry roast the Pepper and the Jeera for 1 minute.Crush or coarsely powder the dry roasted Pepper and jeera with a mortar and pestle and keep aside.


Method :-

Heat 1tbsp Coconut oil in a pan on low flame.Add Urad dal and saute well and splutter Mustard seeds.Add Curry leaves and fry for a second.

Add half slit Green chillies and saute well till the Green chillies fry a little.

Add finely chopped Onion and add a pinch of Salt and saute well till the Onion becomes translucent.

Add cooked Groundnut / Peanut and saute well.Cover the pan with a lid and cook for 2 minutes on low flame.

Check Salt and if needed add little Slt and mix well.

Add the coarsely crushed Pepper and Jeera and saute well.Mix them well with the cooked Groundnut.

Add the grated Coconut and mix everything well till the masala coated well with the Groundnut.Switch off the flame.

A tasty,yummy, delicious and spicy Groundnut Masala Curry /Spicy Peanut curry Bhimuka Upkari is ready to serve as a side dish.

Try the recipe and enjoy the dish.

BEETROOT CURRY/ Beetroot Coconut Masala Curry

Beetroot is a healthy vegetable.We should include them into our diets.Beetroot reduces bad cholesterol and helps to reduce blood plessure.Beetroot Curry is a delecious gravy combined with Tur dal in Coconut Masala paste.The recipe is very simple and very tasty.Use of Onion is completely optional.You can give normal tempering if you prefer.Beetrot itself has sweetness.So do not add more Jaggery than recommended.

The following ingredients are needed to prepare this lip smacking Beetroot Curry .

Ingredients :-

Tur dal.                 -1/2 cup
Beetroot.               -2medium size
Turmeric powder. -1/4 tsp
Jaggery.                -a small lemon size
Tamarind.             - a small goose berry size.

For grinding Coconut Masala:-

Coriander seeds.         -2tsp
Urad dal.                      -1/2tsp
Chana dal.                    -1/2 tsp
Red chilly.                     -4
Black Pepper.                 -5
Jeera.(Cumin seeds).      -1/2tsp
Methi seeds (Fenugreek).-1/4 tsp
Curry leaves.                   -1 spring
Coconut grated              . -1 cup
Salt.                                  -to taste

For Seasoning :-

Coconut/Oil.     -2tsp
Urad dal.          -1/2tsp
Mustard seeds. -1tsp
Curry leaves.    -1 spring
Onion.              -1 medium.size.(optional)

Preparation:-

Remove the outer skin of the Beetroot with a peeler.Wash and chop into small cubes.Keep aside.
Pressure cook Tur dal with chopped Beetroot cubes adding 1cup Water till soft.

Heat 1tsp oil in a small pan and roast Coriander seeds till a slight aroma comes out and keep aside.

In the same pan roast Urad dal, Chana dal, Methi seeds, Pepper, Jeera, Red chillies, and Curry leaves till the Urad dal and Chana dal slightly changes the colour.

Grind Coconut grating along with all the roasted items to a fine paste adding little water.Keep aside

Soak Tamarind in 1/4 cup Water and squeeze to get the Tamarind Pulp.Keep aside.

Crush or powder the Jaggery.Keep aside.

Method :-

Take 1/2 cup Water in a vessel and add crushed Jaggery and 1/4 cup Tamarind Pulp. Boil well till the Jaggery melts.

Transfer the cooked Beetroot cubes and Tur dal into the Jaggery Tamarind mixture in the vessel from the Pressure cooker.Add Turmeric powder and little Salt.Let it boil for 2 minutes.

Add the ground Coconut Masala and mix well.Add little more Water to bring the Curry to the right consistency and boil for 2 minutes. Switch off the flame.

Heat 2tsp Coconut oil in a tempering Pan Add Urad dal and splutter Mustard seeds. Add Curry leaves and saute well.

If you are using Onion add the finely chopped Onion now and fry till the Onion turns transparent.
(Use of Onion is completely optional.)You can give normal tempering if you prefer.

Transfer the tempering into the Beetroot Curry in the vessel.

A lip smacking and delecious Beetroot Coconut Masala Curry is ready to relish with hot Rice.

THORI DAALI THOY / TUR DAL CURRY/ Thora Parippu Curry

Thori Daali in Konkani means Tur Dal and Thora Parippu in malayalam.

Thori Daali Thoy is a classical Konkani dish made with cooked Tur dal in liquid form.The consistency of this dish is very thin.This liquid type dish has a different style of preparation.
Tori Daali Thoy is the most famous and common dish in Konkani cuisine.

Thori daali Thoy is a traditional and popular Kochi GSB Konkani style dish made in almost every GSB Konkani house holds in Kochi. Almost every kitchen in konkani community has a store of this Tur dal at least in small quantities.

Thori daali Thoy is one of the first and main menu in Kochi GSB Style meals.This side dish is prepared during Temple feast.No konkani meal is complete in Kochi GSB Community without this delicious dish .Thori Daali Thoy is used as an accompaniment to Rice.

Garlic, Onion ,Tomato , Hing powder are not used in this Kochi GSB stye Thori Daali Thoy recipe.

The following ingredients are needed to prepare this delicious Thori daali Thoy Recipe.

Ingredients :-

Tur dal                . - 1cup
Green chilly.         - 4
Water.                   -1cup
Turmeric powder -a pinch (optional)
Salt.                      -to taste

Ghee.                   -1tsp

For Seasoning :-

Coconut oil.     -2tsp
Mustard seeds. -1tsp
Curry leaves   . -1spring
Dry Red chilly. -1 (optional]

Instructions :-

Half slit Green chillies lengthwise. Keep aside.

Rinse Tur dal in Water and then pressure cook with half slit Green chillies, 1cup Water, 1tsp Ghee and a pinch of Turmeric powder for 2 whistles or till soft and well cooked.

Method :-

In a vessel transfer the pressure cooked Tur dal and Green chillies adding required amount of Water and Salt .
Mix well and boil for 2 minutes.Swith off the flame.

Heat 1tsp Coconut Oil in a pan and splutter Mustard seeds
.

Add Curry leaves and  dry Red chilly broken into halves (optional) and fry for a second.
Switch off the flame.

Pour this seasoning into the hot  Thori DaaliThoy in the vessel and immediately close the vessel with a lid . So the aroma of the seasoning will not goes out..

A tasty and hot Thori Daali Thoy is ready to serve hot with steamed Rice.

You can add little more water and boil to get thin consistency according to your choice.

Try and enjoy.

CABBAGE UPKARI /Cabbage Stir Fry

Upkari in Konkani means dry side dish or stir fry.Cabbage Upkari is a very simple Konkani dish and very easy to prepare.This Upkari is usually eaten as a side dish along with Chapathi or steamed Rice.Cabbage is an excellent source of Vitamin and a low calorie vegetable.

Cabbage Upkari can be prepared in different ways.You can prepare this upkari without using Onion.
If you are not using Onion you can add 2tbsp Coconut grating at the end of the cooking and mix with half cooked Cabbage instead of adding Onion.Here in this recipe I used Onion instead of Coconut grating.

The following ingredients are needed to prepare this Cabbage Upkari recipe.

Ingredients :-.

Cabbage. - 2 cup chopped
Salt.         - to taste

For Seasoning :-

Oil.                    -2tsp
Mustard seeds. -1tsp
Green chilly     . -3
Turmeric powder.-a pinch
Onion.               -1 big (optional).
or
Coconut grating. -2tbsp (optional)

Instructions:-

Wash and finely chop 2 cup Cabbage .Keep aside.

Wash and half slit 3 Green chillies lengthwise and keep aside.

If you are using Onion, finely chop1 big Onion and keep aside .[optional]
Or
If you are not using Onion, grate 2tbsp fresh Coconut and keep aside.[optional]

Method

Heat 2 tsp Oil in a pan and splutter Mustard seeds. Add half slit Green chillies and saute well for1 minute to fry the Green chillies a little.

If you are using Onion,now add the finely chopped Onion and saute well.Fry until the Onion turns translucent. (optional)

Add a pinch of Turmeric powder and saute well on low flame.

Add the finely chopped Cabbage without adding any drops of Water and saute well.

Add Salt and mix well.
.
Close the pan with a lid and let it cook on medium flame. 

Saute well in between.
.
No need to add Water. Cabbage will give out some moisture after adding Salt.[Sprinkle very little Water if required].

When the Cabbage became half cooked ,now add 2tbsp grated Coconut and mix well if you are not using Onion.(optional)

Saute well and switch off the flame.

Don't over cook the cabbage.To get the real crunch the Cabbage should be half cooked.
a tast,yummy crunchy healthy Cabbage Upkari is ready..

Serve Cabbage Upkari hot as a side dish to Chapathi or steamed Rice.

JEEVO AMBYA THIKSANI HUMMAN /Raw Mango Spicy Curry

Raw Mango is called Jeevo Ambo in Konkani and Thiksani Humman is a spicy Curry.This recipe is a perfect dip for Idly, Dosa,Idyappam, Shevai, boiled Tapioca and also a perfect side dish for hot steamed Rice.

The following ingredients are needed to prepare this lip smacking Raw Mango Spicy Curry.

Ingredients :-

Raw Mango. -2 medium size
Salt.              -to taste.

For seasoning :-

Coconut Oil.          -2tbsp + 1tsp
Mustard seeds.       -1/2tsp
Urad dal.                -1/2tsp
Methi seeds.           - 1/4 tsp
Red chilly powder.  -3tsp
Water.                      -1/2 cup
Hing powder.           -1tsp
Curry leaves.            -few

Instructions:-

Wash and remove the outer skin of 2 medium size raw Mangoes and chop them into small cubes.Apply little Salt on the chopped raw Mango pieces and keep aside for 10 minutes.

Method :-

Heat 2tbsp Coconut oil in a pan on low flame and splutter 1/2tsp Mustard, 1/2tsp Udid dal, 1/4tsp Methi seeds and saute well. Add few Curry leaves.Saute well and fry the Curry leaves.

Now add the marinated raw Mango pieces and saute well for 2 minutes.

Lower the flame and add 3tsp dry Red chilly powder and saute well.

Immediately add 1/2 cup of water into the pan. Mix well and boil for 2 minutes.

Add required amount of Salt and mix well.

Cover the pan with a lid and cook till the raw Mango pieces become soft and well cooked on medium flame.

Add 1tsp Hing powder and mix well.Switch off the flame.

Add 1tsp Coconut Oil on the top of the Thiksani Humman and mix well.

The consistency of this Spicy curry is semi thick.

.
A tasty, yummy, spicy Jeevo Ambya Thiksani Humman /Raw Mango Spicy curry is ready to serve as a perfect dip for Dosa, Idli, Idyyappam, Shevai and also a side dish for hot steamed Rice.

Try the recipe and enjoy the dish.

POTATO and ONION UPKARI / Spicy Potato Onion Curry / Potato Onion Stir Fry

POTATO and ONION UPKARI is a spicy dry side dish curry.Upkari in Konkani means dry side dish.
Spicy Potato and Onion Curry is a classical combination of cubed Potatoes and cubed Onions coated in Pepper powder and Red chilly flakes.Spicy Potato Onion Curry is  delecious and  served as a side dish for Chapathi, Roti, Naan and even tasty dry side dish with steamed Rice.

The following ingredients are needed to prepare this yummy, Spicy Potato Onion Curry.

Ingredients :-

Potato. -4 medium size
Onion. -3 medium size

For seasoning:-

Coconut oil.         -3tsp
Mustard seeds.      -1tsp
Urad dal.              -1tsp
Salt.                     -to taste
Red chilly flakes. -1tsp
Pepper powder.    -1/4tsp

Instructions:-

.Wash and boil 4 medium size Potatoes. When cooled, peel and chop into medium cubed pieces.Keep aside.

.Chop 3 medium size Onion into medium cubed pieces.keep aside.

Method ,:-

Heat Coconut Oil in a pan.Splutter Mustard seeds and Urad dal.

Add the chopped pieces of Onion.Saute well and cook till the Onion pieces become translucent.

Add Salt and saute well.

Add 1tsp Red chilly flakes and 1/4 tsp Pepper powder and mix well with the Onions.

Add boiled and chopped Potato cubes and saute well.Cover the pan with a lid and cook for 1 minute.
Mix well till the Onions and Potato cubes coated well with  the spices  and cook for 1 minute. Switch off the flame.

A tasty spicy Potato Onion dry side dish Curry is ready to serve with Chapathy,Roti, Naan or with steamed Rice.

DUDDHIYA ELCHIKKERY / PUMPKIN ERISSERY with Green gram/ Pumpkin Curry in ground Coconut Masala.

Pumpkin is called Duddhi in Konkani.Elchikkery is one of the main gravy in Kochi GSB  meals for marriage functions and other relegious functions. This curry is prepared in most of the Kochi GSB homes.Onion  and Garlic is not used in this recipe.

Elchikkery is a traditional Konkani dish made with Pumpkin and Green gram cooked in ground Coconut Masala paste and finally seasoned with roasted Coconut grating.The consistency of this gravy dish should be reasonably thick but not flowing.The signature of the Pumpkin Elchikkary is the final seasoning of roasted Coconut grating.

Pumpkim Elchikkery made with Green gram make the gravy more healthy and tasty.
The recipe is very simple ,easy and delecious.Small children also love this dish because of the sweetness of the cooked Pumpkim.It is a must try easy recipe and I can assure you that it is so yummy and tasty and even small children and adults equally love this dish.The flavour of the seasoning and the garnishing of roasted Coconut grating makes the dish more delicious.


The following ingredients are needed to prepare Duddhiya Elchikkery / Pumpkin Erissery with Green gram.

Ingredients :-

Pumpkin.       -2cup chopped cubes.
Green gram.   -1 cup.
Salt.                -to taste
Darmbya Sol. -a small piece.(also known as Kudam puli /Kerala Tamarind).

For grinding Coconut Masala paste :-

Coconut grated.     -1 cup
Dry Red chilly       -5
Turmeric Powder.  -1/4 tsp

For Seasoning :-

Coconut oil.     -2tsp
Mustard seeds. -1tsp
Jeera.                -1/2 tsp [Cumin seeds]
Curry leaves.    -1spring

For Garnishing with grated Coconut :-

Coconut  oil.       -1/4tsp 
Coconut grating. -2tbsp

Instructions :-

Soak 1cup Green gram for 6 hours and pressure cook for 3 whistles till soft and well cooked.Keep aside.

Chop and remove the hard outer skin of the Pumpkin.Wash and chop the Pumpkin into 1/2 inch cubes and keep aside.

Grind grated Coconut along with dry Red chillies and Turmeric powder to a smooth paste adding very little water and keep aside the ground Coconut Masala paste.

Method :-

In a cooking vessel add the chopped Pumpkin cubes.Boil and cook the Pumpkin cubes adding required water and Salt till soft and tender.

Add the cooked Green gram into the cooking vessel and mix well.Boil for 2 minutes on low flame.

Add a small piece of Darmbya sol (Kudam Puli / Kerala Tamarind) and boil for 5 minutes.

Add the ground Coconut Masala paste into the cooking vessel and boil for 2 minutes.

Check for Salt and add little Salt if needed and mix well.

Add little more water to adjust the consistency of the gravy and boil for 2 minutes.The consistency of the gravy is reasonably thick but not flowing.Then switch off the flame.

Heat Coconut oil in a small pan for seasoning. Splutter Mustard seeds, Jeera [Cumin seeeds] and  saute well.Add Curry leaves and saute well. Switch off the flame.

Pour the above seasoning into the Curry in the cooking vessel.

In the same small pan heat 1/4tsp Coconut oil and add 2tbsp Coconut gratings. Roast the Coconut gratings till golden brown colour on low flame. Switch off the flame

Pour the above roasted Coconut gratings over the Duddhiya Elchikkery in the cooking vessel.

A tasty, delicious and little sweet Duddhiya Elchikkery / Pumpkin Erissery is ready to serve hot with Rice.

 Note:-

You can add cooked Tur dal instead of Green gram for preparing Duddhiya Elchikkery.

JEEVO AMBYA RAMDAYE / RAW MANGO CURRY /Raw Mango Ozichu Curry

Raw mango in Konkani is called Jeevo Ambo and Ramdaye means Curry or Gravy. Raw Mango Curry is a very simple and delicious coconut based gravy to be serve with steamed Rice.The sour flavour of the raw mango makes the Curry a lip smacking one.The recipe is very simple and easy to prepare.

The following ingredients are needed to prepare this lip smacking tasty dish.

Ingredients :-

Raw Mango.        -1 medium
Green chilly.        -2 (half slit)
Turmeric powder.-1/4 tsp
Salt.                      -to taste.

For grinding the Coconut masala :-

Coconut grating.        - 1 cup
Dry Red chillies.        - 2
Green chilly.               - 1
Jeera (Cumin seeeds). - 1/2 tsp
Shallot                         -1 (optional)

For Seasoning :-

Coconut oil.     -2tsp
Mustard seeds. -1tsp
Dry Red chilly. -1 (broken into halves)
Curry leaves.    -1 spring
Shallots.            -5 big size

Instructions :-

Wash, clean and remove the outer skin of a medium size Raw Mango, and cut into medium size pieces.Keep aside.

Peel the skin of the Shallots.Wash and chop into roundels.Keep aside.

Grind grated Coconut along with dry Red chillies, 1 Green chilly, Jeera and 1 Shallot (optional) by adding very little water to a smooth paste. Keep aside the ground Coconut Masala paste.

Method :-

In a vessel add the chopped raw Mango pieces, half slit Green chillies, Turmeric powder, required Salt and enough water and allow it to boil. Once it boils reduce the flame and let the raw Mango pieces get cooked till soft.

Once the Mango pieces are cooked add the ground Coconut Masala paste with little water. Let it cook for 2 minutes on low flame and switch off the flame.

Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add broken dry Red chilly, Curry leaves and the chopped Shallots into the pan. Saute well till the Shallots become light brown in colour and switch off the flame.

Pour this seasoning over the Raw Mango Curry in the vessel.

A lip smacking  Raw Mango Curry is ready to serve with hot steamed rice.Raw Mango gives a unique flavour and tastes to the Curry.

Try this recipe and enjoy the dish.

PAPAYA & MUGGA ELCHIKKERY/ Raw Papaya & Green gram in ground Coconut Gravy/Papaya Erissery seasoning with roasted Coconut grating.- Kochi GSB Konkani style recipe

Elchikkery is one of the main gravy in Kochi GSB Konkani meals for marriage functions and other relegious functions.It is a very easy recipe and prepared in most of the Kochi Konkani homes.

Elchikkery in Ground Coconut is a traditional dish made mostly with Pumpkin and Tur dal cooked in ground Coconut Masala paste and finally seasoned with roasted Coconut grating.The consistency of this gravy should be reasonably thick but not flowing.The signature of this gravy is the final seasoning of roasted Coconut grating in golden brown colour.This dish can also be made with Raw Papaya & Green gram instead of Pumpkin & Tur dal.Here in this recipe I used Raw Papaya with Green gram.It is a variation of the traditional Pumpkin Elchikkery.Papaya Elchikkery made with Green gram make it more healthy and tasty.It is an easy and delecious Curry prepared using Coconut Oil.It is a must try recipe and I can assure you that it is so yummy, tasty, and the flavour of the seasoning and garishing with roasted Coconut grating is awesome.

Ingredients:-

Raw Papaya. -1 medium
Green gram.  -1 cup
Salt.               -to taste.
Darmby sol . -1 small piece.( Kudam puli or Malabar Tamarind)

For grinding the Coconut Masala:-

Coconut grated.    -1 cup
Dry Red chillies.  -4
Turmeric powder. -1/4 tsp

For Seasoning :-

Coconut Oil.            - 2tsp
Mustard seeds.        - 1tsp
Cumin seeds(Jeera).-1/2tsp
Curry leaves.           -1 spring

For garnishing :-

Coconut grating    . -2tbsp.

Instructions:-

.Soak 1cup Green gram for 4 hours and pressure cook adding little Salt and required Water for 3 whistles till soft.Keep aside.

.Remove the outer green skin of the Raw papaya and chop into 1/2 inch cubes, wash and keep aside.

.Grind 1cup Coconut grated with Dry Red Chilly and Turmeric powder to a smooth paste.Keep aside.

Method :-

In a vessel boil 2 cup Water and add the chopped Papaya cubes with little Salt.Boil until the Papaya cubes turns soft but firm and tender.

Add Darmbya sol (Malabar Tamarind or Kudam puli) to the cooked Papaya cubes and boil for 2 minutes on low flame.

Add the cooked Green gram and mix well with the Papaya cubes and again boil for 2 minutes on medium flame.

Add the ground Coconut Masala paste to the cooked Papaya Green gram mixture and mix every thing well and boil for 2 minute.

Check for Salt and add if needed.Add a little more Water if required to adjust the consistency and boil for 2 minutes.The consistency of the gravy should be reasonably thick but not flowing. Then switch off the flame.

Heat Coconut oil in a small pan and splutter Mustard seeds.Add Jeera and Curry leaves and fry for 1 minute.Switch off the flame.Pour this seasoning into the gravy in the vessel.

In the same pan heat  little Coconut Oil. Add 2tbsp grated Coconut and roast till the Coconut starts turning golden brown colour.Pour this roasted Coconut gratinng into the prepared Elchikkery and mix well.

A yummy Papaya & Mugga Elchikkery is ready to serve hot with Rice.Try and enjoy. 

KARBAVA THUMBALI PUDDI/ Spiced Curry leaves Chutney Powder.

 Curry leaves  are called Karbavu in Konkani and Thumbali Puddi means spiced Chutney Powder.Curry leaves have numerous health benefits.Curry leaves have Vitamins and rich in Calcium and a good digestive.There may be different ways of making Curry leaves Chutney powder.Curry leaves Chutney Powder can be served with Idli, Dosa, Upma, Lemon Rice etc and is a healthy, 

delicious and easy to make chutney powder recipe.

You can just mix this Curry leaves Chutney powder with cooked Rice along with the seasoning of Mustard seeds, fried Ground nut and little Salt in a tsp of Ghee and the taste is awesome.

The following ingredients are needed to prepare Karbava Thumbali Puddi/ Spiced Curry Leaves Chutney Powder.

Ingredients :-

Curry leaves   .     -1 cup tightly packed.
Urad dal.               - 2tbsp
Chana dal.             -2tbsp
Tur dal.                  -2tbsp
Dry Red chilly.      -6
Black Pepper.         -2tsp
Jeera.                      -2tsp
Desiccated Coconut.-3tbsp (Copra or  dry Coconut grated)
Tamarind.                -a lemon size.
Salt.                         -to taste


Instructions &Method :-

Clean ,wash well and pat the Curry leaves with a clean cloth and spread them on a clean dry cloth and let it dry well for 8 hours.There should not be any moisture in the Curry leaves .

Heat 1tsp Oil in a pan and add the dry Curry leaves and roast until they turn crispy on low flame.Donot burn. Keep aside to cool them.

Dry roast Chana dal, Urad dal along with dry Red Chillies and Tur dal in a seperate pan till golden colour and keep aside.Dry roast Jeera and Papper in the same pan and keep aside.Dry roast desiccated Coconut or Copra along with a lemon size Tamarind and mix all the roasted ingredients together and roast again for 1 minute in the same pan.Switch off the flame and set aside to cool the roasted items.

Dry grind all the roasted items along with Tamarind  and add the roasted crispy Curry leaves and grind again everything together along with required amount of Salt to a slightly coarse powder.

When cooled store them in an air tight glass bottle.The bottle should be sun dried.So the chutney powder will remain flavourful for more than a month.