THERA PANNA GANTIYA GHASSI / Knotted Colocassia Leaves Curry.

Thera paan is the Konkani word for Colocasia leaves.Ganti means knot.Colocasia leaves are rolled between the palms lengthwise like a cigar and knot both the ends together resumbling a small ball.This is called Thera Panna gaanti.

Thera Panna Gantiya Ghassi is a Coconut based gravy using knotted Colocasia leaves.Colocasia leaves are available abundantly in Kerala and Karnataka.We can make many dishes with the colocasia leaves.

Colocasia leaves are also called Taro Leaves.Taro leaves are good for healthy skin and vision and is rich in vitamin A and B.You need to add some sour agents in any dish made with Colocasia leaves.After consuming the dish, they give an itching feeling to the throat. Souring agents like Tamarind, Star fruit, sour Hog plum etc removes that itching feelings.You can add any on of this souring agent in the Colocasia leaves dish.Tamarind is used as a souring agent in this recipe.You can add chopped Star fruits instead of Tamarind. Colocasia Leaves knotted Ghassi is a Konkani delicacy which doesn't have any itching sensation if prepared as per the recipe below.

The following ingredients are needed to prepare this Gantiya Ghassi.

Ingredients:-

Colocasia leaves.           -10
Colocasia root/Mandae - 4
Tamarind.                      -a small lemon size/8 Star fruits
Salt.                                -to taste
Hing powder.                  -1tsp

For grinding the Coconut Masala paste:-

Coconut grated   . -1 cup
Dry Red chillies.   -5
Turmeric powde.r -1/4 tsp

For Seasoning:-
Coconut oil.     -1tsp
Urad dal.          -1/2tsp
Mustard seeds. -1/2tsp

Instructions:-

Clean,wash and deveined and roll the Colocasia leaves length wise and knot both the ends together resumbling a small balls.Keep aside.

Clean and peel the outer skin of the Colocasia Root/ Mandae and chop into 1inch lengthy slices. Keep aside.

Soak Tamarind in little warm water to extract pulp and keep aside.

Pressure cook the knotted Colocasia leaves and chopped Colocasia roots adding little water and required Salt for 2 whistles and keep aside.

Grind grated Coconut, Red chillies and Turmeric powder to a smooth paste adding little water.Keep aside the gound Coconut Masala paste.

Method:-

Transfer the pressure cooked knotted Colocasia leaves and Colocasia roots to a cooking vessel.

Add the Tamarind Pulp and little water into the cooking vessel.Boil and cook for 2 minutes.

Add the ground Coconut Masala paste and mix with the cooked Colocasia leaves and Coclocasia roots.

Add little more water to make the curry to a semi thick consistency.Mix well and bring to a boil, then simmer for 3 minutes.

Check for Salt.Mix well and cook on low flame for 2 minutes.

Add Hing powder and mix well then switch off the flame.

Heat Coconut oil in a pan. Add Urad dal and  splutter Mustard seeds andsaute well until the Urad dal becomes golden colour.Switch off the flame.

 Pour this seasoning over the Curry in the vessel.

A yummy lip smacking tasty Tharya Panna Gantiya Ghassi is ready to serve hot with hot steamng Rice.

Try and enjoy.

Chunda phal & Potato Humman /Turkey berry Potato Curry/ Sundakkai Gravy/ Chundanga Curry

Raw Turkey berry is called Jeeva Chunda phal in Konkani. Humman  means gravy.

Turkey berry is also called Pachai Sundakkai in Tamil and Chundanga in Malayalam.

Turkey berry is mostly grown in south India especially in Tamil Nadu and Kerala.

We can prepare varieties of dishes with this Raw Turkey berry.

Turkey berry has a good medicinal value and good for health.

The recipe is very simple and tasty one.This is almost the easiest and most delicious recipe with a combo of Potato and Turkey berry. 

The consistency of the gravy depends on individual choice.Some prefer to make it thick and some like to have it thinner. So add Water according to your preference.

The following ingredients are needed to prepare this delicious Chunda Phal & Potato Humman

Ingredients:-
Potato.                    -2 medium size
Raw Turkey berry. -1 cup

For Seasoning:-
Oil/Coconut oil.      -1tsp
Mustard seeds.        -1tsp
Red chilly powder. -1tsp
Water.                     -1cup
Salt.                        -to taste

Instructions:-
Remove the outer skin of Potatoes.Wash and chop the Potatoes into square pieces. Keep aside.

Wash 1cup raw Turkey berry and chop each Turkey berry into half and put them in water in a bowl .Keep aside.

Method,:-
Heat 1tsp Coconut oil in a pan and splutter 1tsp Mustard seeds.

Lower the flame and add 1tsp Red chilly powder and saute well.

Add the chopped Potato pieces and saute well.

Add 1cup Water.Mix and boil well.

Cover the pan with a lid and cook the Potatoes on low flame till the Potatoes becomes soft and well cooked.

Drain the water from the chopped Turkey berry in the bowl .

When the Potatoes half cooked add the chopped Turkey berries and mix with the Potatoes and saute well.

Add Salt and  required Water and mix well.

Cover the pan with a lid and cook the Potatoes and Turkey berries on low flame for 2 minutes or till cooked well.Switch off the flame.

If you want to thicken the gravy dilute 1tsp Corn flour in little Water and mix well with the gravy and give a boil and then switch off the flame.

A yummy and tasty Jeeva Chunda phal & Potato Humman is ready to serve with Rice, Dosa, Idli, Chapathi, Phulka, Idiyappam, plain Bread etc.

Try and enjoy.

SUKKI CHUNDA PHALA PACHATI/Sundakkai Vathal/ DryTurkey berry Curry/ Chundanga Pachadi.

Turkey berry is called Chunda phal in Konkani, Chundanga in Malayalam and Sundakkai in Tamil.

Dry and salted Turkey berry is called Sukkhe Chunda phal in Konkani.

Turkey berry is  mostly grown in south India especially in Kerala and in Tamil Nadu.

Dry and salted Turkey berry is called Sundakkai Vathal in Tamil.This Sundakkai Vathal is available in all the south Indian Super markets.We can make varities of dishes with dry Turkey berries.

Sukkhe Chunda Phala Pachati is a traditional Kochi Konkani style Coconut and Curd based gravy.

Salt is already coated in this dry Turkey berry.So I used very little Salt in this Pachati recipe.

The following ingredients are needed to prepare this delicious  Sukkhe Chunda Phala Pachati.

Ingredients:-
Salted Dry Turkey berry. -1 cup (store brought)
Oil.                                   -3tbsp for frying.
Curd or Butter milk.        -2 cup
Salt.                                  - very little.

For grinding the Coconut Masala paste:-
Coconut grated.               -1 cup
Dry Red chillies.             -5
Turmeric powder.            -1/4 tsp

For Seasoning:-
Coconut Oil.    - Itsp
Mustard seeds. -1/2tsp
Jeera.                - 1/2 tsp
Curry leaves   . -1 spring

Instructions:-
Heat 3tbsp Oil in a frying pan and add the salted dry Turkey berries (Sundakkai Vathal) and fry well by sautng in the oil till crispy,but not burnt.Keep aside.

Grind grated Coconut with Dry Red Chillies and Turmeric powder adding little Water to a smooth paste.Keep aside.

Whisk the Curd by adding little Water if it is thick.Keep aside.

Method :-
Transfer the ground Coconut Masala paste in a cooking vessel and add little Water.

Add very little Salt.Mix well and boil until the bubbles starts to come in the middle of the vessel.

Lower the flame and add the whisked Curd or Butter milk and give a boil.Donot boil for more.The curry will curdle.Switch off the flame.

Heat 1tspCoconut oil in a pan and splutter Mustard seeds.Add Jeera and Curry leaves and saute for a second.Then switch off the flame.

Add this seasoning over the Pachatti in the vessel.

When the gravy little cooled add 1/2 of the fried crispy Sundakkai Vathal in the Pachadi.Add the other half of the fried Sundakkai Vathal at the time of serving the Pachadi.So the crunchiness of the fried Sundakkai Vathal remains as it is.

Serve this delicious Chunda Phala Pachati /Chundanga Pachadi with Plain White Rice or Curd Rice.

Try and enjoy.

THERA PANNA BHAJI / COLOCASIA LEAVES GRAVY/Colocasia leaves Bhaji/ Therya Bhaji

Colocasia leaves are called Thera Paan in Konkani.Bhaji in Konkani means gravy.Thera Panna Bhaji is a delicious Konkani dish.Thera panna Bhaji is a Kochi GSB style Colocasia leaves & stems Gravy adding Star fruit,Coconut grating,Green chilly and Hing powder.This dish is also called Therya Bajji.This Thera panna Bhaji is prepared in temple feast during Karthik Poornima festivals.It is a no Onion no Garlic recipe.You can make this recipe for any religious festival occassions.No seasoning is done in this dish.Lastly Coconut oil is poured into the curry for flavour and aroma. Star fruit and Tamarind pulp is added in the recipe for taste as well as to get rid of itching from Colocasia leaves and stems. Instead of Star fruit you can add Bimbul /Bilimb fruit or Tamarind only. Colocasia leaves are also known as Taro leaves.

The following ingredients are needed to prepare Thera panna Bhaji / Colocasia Leaves Gravy.

Ingredients:-

Colocasia leaves.    -10
Colocasia stem.       -10
Star Fruit/ Karmbal.  - 4
Tamarind.                  - a marble size.
Salt.                           - to taste.
Green chilly.               - 4
Hing powder.              -1tsp
Coconut grated.          -1/4 cup
Coconut oil.                 -1tbsp.

Instructions:-

Wash, clean and devein the Colocasia leaves and roughly chop them and keep aside.

Remove the outer skin of the Colocasia stems and chop them into 1inch lengthy pieces. Wash  well and keep aside.

Wash and chop Star fruits into large lengthy pieces and keep aside.

Soak Tamarind in little warm Water and keep aside.

Wash and half slit Green chillies lengthwise and keep aside.

Pressure cook the chopped Colocasia leaves and chopped Colocasia stems adding 1/2 cup of Water and required Salt.After one whistle, simmer the flame and keep them in the cooker for 15 minutes.Then switch off the flame.

Once cooled, open the cooker lid and add chopped Star Fruits, soaked Tamarind, slit Green chillies and little Water.Mix well and boil and cook for 15 minutes.Switch off the flame.

Method:-

Transfer the pressure cooked items in a cooking vessel.Check Salt and add little Salt if required and mix well.Cover the vessel with a lid and cook on low flame for 2 minutes.

Remove the lid and add 1tsp Hing powder.Mix well and cook again for 2 minutes on low flame.

Add grated Coconut and mix every thing well and switch off the flame.

Finally pour 1tbsp Coconut oil over the Therya Bhaji.

Thera panna Bhaji / Colocasia Leaves Gravy is ready to serve hot with steamed Rice.

Try the recipe and enjoy the dish.

VENTI GHASSII / COLOCASIA STEM CURRY/ Venti Ramdaye

Colocasia stem is called Venti in Konkani.

Venti Ghassi is a traditional Konkani style Coconut based side dish  using Colocasia stems.

This side dish is prepared during  festivals.
A very simple, quick and easy to make recipe.

The following ingredients are needed to prepare this delicious Venti Ghassi.

Ingredients:-

Colocasia stem               -15
Colocasia root[Mandae] -4
Tamarind.                       -a lemon size
Salt.                                 -to taste
Coconut oil.                     -2tbsp
Hing powder.                   -1/4 tsp

For grinding the Coconut Masala paste:-

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

For Seasoning:-

Coconut Oil.       -2tbsp
Mustard seeds.    -1tsp
Hing powder.      -1/2tsp

Instructions:-

Clean and peel the outer skin of the Colocasia stems. Chop the peeled Colocasia stems into equal lengthy pieces Wash them well and keep aside.

Scrap the outer skin and clean the Colocasia root/ Arbi/ Alva Mande .Chop the Colocasia roots into equal lengthy pieces and wash them .Keep aside.

Pressure cook the chopped Colocasia stems and chopped Colocasia roots adding 1cup Water and little Salt  for 1 whistle or till soft and well cooked.Keep aside.

Grind the grated Coconut,dry Red chillies and Turmeric powder to a smooth paste.Keep aside.

Method :-

Transfer the pressure cooked Colocasia stem and Colocasia root/ Arbi to a cooking vessel.

Add the Tamarind pulp and little Water .Mix well boil for 3 minutes.

(You can add chopped Star fruit or Bimbul or Darmbya sol(Kudum puli/ Malabar Tamarind) instead of Tamarind pulp.)

Add the ground Coconut Masala paste to the cooked veggies.

Add little more Water to make required consistency.Mix well and bring to a boil.
Simmer for another 10 minutes.

Add Salt and mix well and boil on low flame.

Cover the vessel with a lid and cook on low flame for 2 minutes and then switch off the flame.

Heat 1tbsp Coconut oil in a pan and spluttter Mustard seeds. Then add Hing powder and saute well. Switch off the flame.

Pour this seasoning over the Venti Ggassi and keep covered for few minutes.

Pour 1tbsp Coconutoil over the Gashi.

A very delicious Venti Ghassi /Colocasia Stem Curry/Venti  Ramdaye is ready to serve with Rice.

Try  this recipe and enjoy the dish.

TENDER COLOCASIA LEAVES ALVATI / Thera Panna Alavati / Pathroda Panna Alwati

Alvati is a Konkani cuisine prepared with tender Colocasia leaves and Stems during rainy season.Alvati is a  Coconut based gravy using Colocasia leaves and stems.Colocasia leaves Alvati / Thera Panna Alavati is a traditional GSB Konkani community dish prepared especially on Sree krishna Janmashtami festival.During rainy season we get soft and tender Colocasia leaves/ Tharya Paan which has less or no itching sensation.So Konkani people prepare this Alvati using tender Colocasia leaves and stems.

You need to add some sour agent in any dish made with Colocasia leaves.After consuming the dish, they give an itchy feeling to the throat.Souring agents like Tamarind, sour Hog plum, Star fruits etc. are used to remove that itchy feeling.Hog plum (Ambado) or Star fruit (Karmbal) is used to avoid itchiness in preparing Colocasia Alvati. If Hog plum (Ambado) or Star fruit (Karmbal) is not available we use Tamarind.If using Hog plum, just crush them or if using Star fruit chop them finely and cook along with Colocasia leaves.

The following ingredients are needed to prepare Tender Colocasia Leaves Alvati .

Ingredients:-

Colocasia leaves.-15 (tender.)
Colocasia stem.   -15 (tender)
Hog plum - 3 or Star fruit.-5( instead of using Tamarind)
Salt.                     -to taste.
Green chilly.        -2
Ginger.                 -a small piece

For grinding Coconut Masala Paste:-

Coconut grated.    -1/2 cup
Dry Red chillies.   -2
Tamarind.              -a lemon size (instead of using Hog plum or Star fruit)

For Seasoning:- 

Coconut oil.           -2tsp
Mustard seeds.       -1tsp
Hing powder.         -1/2tsp
Curry leaves.          -1spring

Instructions:-

1. Choose tender Colocasia leaves (Therya pan / Taro leaves).Tender Colocasia leaves would not have developed thick veins.So they cooked well. Remove if any thick veins and nerves on the back of the Colocasia leaves.Wash and finely chop them. Keep aside.

2. Peel the outer layer of the tender Colocasia Stems and  finely chop and wash the chopped Stems. Keep aside.

3. Soak Tamarind in little warm water and then extract Tamarind Pulp.Keep aside.

4. Grind the grated Coconut, dry Red chillies and Tamarind pulp to a smooth paste adding little Water.Keep aside.[If using Hog plum or Star Fruit, avoid Tamarind  Pulp while grinding the Masala.]

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

6. Peel,wash and finely chop the Ginger and keep aside.

7. Pressure cook finely chopped tender Colocasia leaves and Colocasia stems with  little Salt and 1/2 cup Water for 2 whistles.Keep aside.

8. (If using Hog plum (Ambado) or Star fruit (Karmbal),you can pressure cook it along with Colocasia leaves and stems.)

Method:-

1. In a cooking vessel add the pressure cooked Colocasia leaves and Colocasia stems.Add half slit Green chillies and finely chopped Ginger pieces.Mix well and bring them to boil for 2 minutes.

2. Add ground Coconut masala paste into the cooking vessel. Mix well with the cooked Colocasia leaves and stems.Boil again for 2 minutes.Check for Salt and add little Salt if needed and mix all the ingredients well and boil on low flame.When the raw smell of the ground Coconut masala goes off switch off the flame.

3. Heat Coconut oil in a pan and splutter Mustard seeds and saute well.Add Curry leaves and fry for a second.Add Hing powder and saute well.Then switch off the flame.

4. Pour the above seasoning into the Colocasia leaves Alvati in the cooking vessel.

5. Transfer the Colocasia leaves Alvati to a serving bowl.

A very tasty and delicious Tender Colocasia Leaves Alvati / Thera Panna Alavati /Pathroda panna Alwati is ready to serve with hot steaming  Rice.

Try the recipe and enjoy the dish.

TENDER PALAK LEAVES ALVATI

Alvati is a Konkani delicacy made originally with tender Colocasia leaves or Therya pan/Taro leaves during rainy season.Alwathi is a tradtonal Konkani recipe made on Ganesh Chaturthi and on Sreekrishna Janmastami festival.During rainy season we get soft and tender Colocasia leaves which has less or no itching sensation.So we prepare this delicious Curry using tender Colocasia leaves/Taro leaves.Konkani Alvatti or Aluvati can be prepared in different ways.We can prepare Alwati with tender Palak leaves called Palak Alvati.The recipe is very simple which melts in your mouth.Seasoning in Coconut oil makes the Palak leaves Alvati more tasty. You can give Garlic seasoning instead of Mustard seasoning in this recipe if you love garlic flavour.

The following ingredients are needed to prepare  Tender Palak Leaves Alvati.

Ingredients :-

Palak leaves.     - 4 bunch (tender)
Green gram.      -1/2cup or Groundnut. -1/2 cup
Ginger.              - a small piece chopped
Green chillies.   -3
Star fruits.         -2 or Hog plum.-1 crushed
Salt.                   - to taste

For grinding Coconut Masala paste:-

Grated Coconut.   - cup
Dry Red Chillies. -5
Tamarind.             -a small marble size.

For seasoning:-

Coconut oil.     -1tbsp
Mustard seeds. -1tsp
Cumin seeds.    -1/2tsp
Curry leaves.    -1spring.

Instructions:-

Wash and finely chop tender Palak leaves and keep aside.

Soak Green gram or raw Ground nut for 8 hours.

Pressure cook the soaked Green gram or raw Ground nut along with Ginger and finely chopped Palak leaves for 3 whistles.Keep aside.

Half slit the Green chillies lengthwise and keep aside.

Soak  a small piece of Tamarind in little warm water and then extract Tamarind pulp.

Wash and chop Star fruits into thin lengthy pieces and keep aside.Or you can add 1crushed Hog plum [Ambado] into the curry

Grind grated Coconut along with dry Red chillies and extracted Tamarind pulp to a smooth paste adding very little Water. Keep aside the ground Coconut  masala paste..

Method :-

In a cooking vessel add the pressure cooked Palak leaves and Green gram or Groundnut.Add half slit Green chillies, chopped 2 Star fruits [or 1 crushed Hog plum /Ambado] and required Salt.Boil and cook for 2 minutes.

Add the ground Coconut masala paste into the cooking vessel and mix with the cooked Palak leaves.Boil for 2 minutes on low flame.Switch off the flame.

Heat Coconut oil in a pan on low flame for seasoning.Splutter Mustard seeds and Cumin seeds and saute well.Add Curry leaves and fry for a second.Then switch off the flame.

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

A very tasty and delicious Mustard seasoning  Tender Palak Leaves Alvati is ready to serve with hot steaming Rice.

Note:-

If using Garlic Seasoning in the Tender Palak Leaves Alvati instead of using Mustard Seasoning:-

Heat 1tsp Coconut oil in a pan for Garlic seasoning on low flame.Add 10 crushed Garlic flakes with skin into the hot oil and fry well till golden colour.Pour this Garlic seasoning into the tender Palak Leaves Alvati in the cooking vessel.A very tasty garlic flavour Tender Palak Leaes Alvati is ready to serve with steamed Rice. 

KULITHA HUMMAN / HORSE GRAM STEW/ Kulitha Saaru

Horse gram is called Kulithu in Konkani.Kulitha Saaru/ Kulitha Humman is a very famous  side dish in Konkani Cuisine and prepared during Winter and rainy season.Horse gram is cooked till soft and Saaru is made adding water and boil well and then season with Mustard,Garlic and Curry leaves.Adding finelly chopped Coriander seeds makes the curry aromatic and delicious.

The following ingredients are needed to prepare this delicious Kulitha Saaru./Kulitha Humman.

Ingredients:-

Horse gram.        -1cup
Green chilly.       -3
Salt.                     -to taste
           
For Seasoning :-

Coconut Oil.         -1tbsp
Mustard seeds.      -1tsp
Dry Red chilly      - 2 broken into halves
Curry leaves.        -few
Garlic.                  - 4 crushed
Coriander Leaves.- few

Instuctions:-

Clean ,wash and soak Horse gram (Kulithu) for 8 hours or overnight.Pressure cook the soaked Horse gram adding Water for 8 whistles or till cooked soft..Keep aside.

Wash and half slit Green Chillies lengthwise and keep aside.

Peel and slightly crush the Garlic cloves.Keep aside.

Broke dry Red chillies into halves and keep aside.

Finely chop Coriander leaves and keep aside.

Method:-

When cool transfer the cooked Horse gram from pressure cooker with water into a cooking vessel.
Add  water to make it thin Saaru or watery consistency.                             

Add  half slit  Green chillies to the Horse gram Saaru and boil it for 2 minutes adding required amount of Salt. Mix well and then switch off the flame.

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

Add 2 dry Red chillies broken into halves and saute for a second.

Add few Curry leaves and saute well.

Add crushed Garlic with skin and saute till golden colour. Switch off the flame.

Pour this seasoning into the Kulitha Saaru/Kulitha Humman in the vessel.

Add finely chopped Coriander leaves over the Kulitha Humman./Kulitha Saaru.

Serve hot with steamed Rice

KULITHA UPKARI / HORSE GRAM STIR FRY

Horse Gram is called Kulithu in Konkani.Kulitha Upkari is a popular and famous side dish in Kochi GSB Konkani cuisine.Horse gram is very beneficial for human health.It has a rich source of Protein, Minerals and Vitamins and also rich in Nutrients.

The following ingredients are needed to prepare  Kulitha Upkari / Horse Gram Stir Fry.

Ingredients :-

Horse gram.         -1cup (soaked)
Salt.                      -to taste
Grated Coconut.   -2tbsp [optional]

For Seasoning:-

Coconut oil.           -1tsp.                     
Mustard seeds.       -1tsp 
Green chillies.        - 3
Curry leaves.          -1spring
Red chilly powder. -1/2 tsp
Hing powder.          - a pinch

Instructions :-

Remove the stones, wash and soak 1cup Horse gram for 8 hours or overnight.

Drain and Pressure cook the soaked Horse gram with required Salt and 1cup of water for 3 whistles and simmer for 10 minutes or cook  till soft. Keep aside.

Wash and half slit Green chillies lengthwise and keep aside.

Method :-

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

Add half slit Green chillies and Curry leaves and fry for a minute.

Then lower the flame and add 1/2 tsp Red chilly powder and a pinch of Hing powder. Saute well.

Drain water and add the cooked Horse gram and saute well.

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

Sprinkle little water and mix well.Cover the pan with a lid and cook the Horse gram for 2 minute on low flame and saute in between.

Add grated Coconut and saute well.[optional].Then switch off the flame.

A very tasty Kulitha Upkari is ready to serve as a side dish with Rice.

KUVALE SASSAM / ASH GOURD MUSTARD CURRY

Ash gourd is called Kuvale and Mustard seed is called Sassam in Konkani.
Kuvale Sassam is a famous  Konkani dish. In Kuvale Sassam curry we use raw Mustard seeds.So the curry is called Sassam.The recipe of Kuvale Sassam is a traditional Kochi GSB style Ash gourd Mustard Curry.Mustard seeds are added in the ground coconut masala paste and seasoning of Mustard seeds in oil is not done in this recipe.

We can prepare varieties of tasty and delicious Konkani dishes with Kuvale / Ash gourd.

Try the other few recipes of Kuvale /Ash gourd from the blog

Kuvale Sasam:-another version.

 http://konkanicookbook.blogspot.com/2019/01/kuvale-sasam-ash-gourd-curry.html?m=1

Kuvale Potato Mandae Sassam
https://konkanicookbook.blogspot.com/2018/05/kuvale-potato-mandae-sassam-konkani.html?m=1

Kuvale Tomato Sassam
http://konkanicookbook.blogspot.com/2018/05/kuvale-tomato-sassam-konkani-dish-ash.html?m=1..





The following ingredients are needed to prepare Kuvale Sassam/Ash gourd Mustard Curry.

Ingredients:-

Ash gourd.     -1cup chopped
Salt.               - to taste.
Curry leaves. -1spring
Curd.              -2 cup whisked

For grinding Coconut Masala paste:-

Coconut grated. -1cup
Green chilly.       - 4  slit lengthwise
Mustard seeds.  -1/4 tsp crushed

Instructions:-

Remove the outer skin of Ash gourd. Wash and chop the Ash gourd into small pieces and keep aside.

Wash and half slit Green chillies lengthwise and keep aside.

Crush 1/4tsp Mustard seeds using mortar and pestle.Keep aside. 

Grind 1cup grated Coconut with 4 slit Green chillies and 1/4 tsp crushed Mustard seeds into a coarse paste adding little Water.Keep aside the ground coconut paste.

Method:-

In a  cooking vessel cook the chopped Ash gourd pieces adding Salt and little water.

Add the ground Coconut paste to the cooked Kuvale/Ash gourd pieces. Add required water to make a semi thick consistency.Mix well and bring it to boil and cook it for 2 minutes on low flame.

Add fresh Curry leaves and mix well.Then switch off the flame.

When the curry is cooled add 2cup whisked Curd and mix well.

A tasty Kochi GSB style Kuvale Sassam/Ash gourd Mustard Curry  is ready to serve as a side dish with  rice.

Try the recipe and enjoy the dish.

TOMATO PULCHIKKERY / Tomato Pulissery

Tomato Pulissery is made traditionally in Kerala.Tomato Pulchikkery is a popular Konkani dish.Pulissery is known as Pulichikery in Konkani.In Kerala, Kochi GSB people makes this curry with Butter milk adding coconut paste and it tastes wonderful.This yummy recipe is a combination of Tomatoes, Curd and Coconut masala paste which gives a yummy tastes to the Curry.

You can also prepare this Tomato Pulchikkery with seasoning.The seasoning makes the Curry more delicious.The seasoning of Mustard seeds along with Cumin seeds [Jeera] and Curry leaves in Coconut oil makes the Curry more tasty.

The followings ingredients are needed to prepare this delicious Tomato Pulchikkery.

Ingredients:-

Tomato.                -4 medium size
Green chilly.         -2 half slit lengtwise
Salt.                       -to taste
Butter milk/ Curd. -1 cup (little sour)

For grinding Coconut Masala paste:-

Coconut grated.     -1cup
Dry Red chillies.   -5
Turmeric powder.  -1/4tsp

For Seasoning:-

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

Instructions:-

Wash and chop 4 medium size ripe red Tomatoes roughly into pieces.Keep aside.

Wash and half slit 2 Green chillies lengthwise and keep aside.

Grind 1cup of grated Coconut along with 5 dry Red chillies and 1/4tsp Turmeric powder to a smooth paste adding very little water.Keep aside the ground Coconut masala paste.

Whisk the Curd and keep aside. Curd should be added  into the curry only after the curry is cooled.

Method:-

In a  cooking vessel add the chopped Tomato pieces and boil with 1cup of water and required Salt.

Add 2 slit Green chillies and cook till  the Tomatoes become mushy.

Add the ground Coconut masala paste into the cooking vessel and mix with the cooked Tomatoes.Boil  and cook for 2 minutes on low flame till the raw smell of the ground masala goes away. Switch off the flame.

When the curry is cooled add 1cup of whisked Curd. Mix and combine well.

Add few fresh Curry leaves in the Pulchikkery in the cooking vessel.[optional].

Heat 1tsp Coconut oil in a  pan for seasoning. Splutter 1tsp Mustard seeds, 1/2tsp Cumin seeds/ Jeera and saute well. Add 1 spring Curry leaves and fry for a second.Switch off the flame and pour the above seasoning into the Pulichikkery in the cooking vessel and close the cooking vessel with a lid.

A very tasty Tomato Pulchikkery is ready to serve with Rice.This Pulchikkery is one of my favourite Curry and the taste is excellent with rice.

Try the recipe and enjoy the dish.

BAINGAN UPKARI / PURPLE BRINJAL STIR FRY / VYNGAN UPKARI

Brinjal is known as Baingan / Vyngan in Konkani.Baingan Upkari is one of the most popular, simple and easy to prepare recipe in Konkani cuisine.Vyngan Upkari/Baingan Upkari is a lip smacking vegetable recipe made with chopped Brinjals coated with Masala powder.Brinjal is also known as Egg plant, is a low calorie vegetable with good health benefits.There are different varieties of Brinjals.For preparing Brinjal Upkari I prefer young tender small purple Brinjals which are delicious and have a unique flavour and taste.

The following ingredients are needed to prepare this delicious dish.

Ingredients:-

Purple Brinjal.      -5 (tender Gundu variety)
Coconut oil.          -2tsp
Urad dal.               -1tsp
Mustard seeds.      -1tsp
Salt.                       -to taste
Coriander powder. -2tsp
Red chilly powder. -1tsp
Turmeric powder . -1/4tsp
Sambar Powder.     -1/2tsp

Instructions:-

Wash and chop Purple Brinjals into lengthy pieces and keep side.

Method:-

Heat Coconut oil in a pan.Add Urad dal and saute well. Splutter Mustard seeds and saute well.

Add chopped Brinjal pieces into the pan and saute well.

Add required Salt and mix well.Sprinkle little Water.Cover and cook till the Brinjal pieces become soft. Saute in between.

When the Brinjal pieces are 3/4 cooked, lower the flame and add Coriander powder, Chilly powder, Turmeric powder and Sambar powder and mix well.Cover and cook for 2 minutes on low flame.Mix all the ingredients well and switch off the flame.

A tasty Brinjal Upkari/ Purple Brinjal Stir fry is ready to serve as a side dish with Rice.

AAVALYA THUMBALI / Gooseberry Chutney / Amla Chutney

Gooseberry is called Aavalo in Konkani and Chutney is called Thumbali in Konkani.Gooseberry is an excellent source of Vitamin C and high in antioxidants.Gooseberry is good for the skin and hair and include in your diet which is good for health.

During the season Gooseberry are available fresh and cheap in the Indian market.We can make varieties of dishes with fresh Gooseberry.We can make Vitamin C packed Gooseberry Chutney.There are many versions of making this Gooseberry Chutney.
This Gooseberry Chutney recipe is very simple and easy to make.

The following ingredients are needed to prepare this delicious Chutney.

Ingredients:-

Raw Gooseberry. - 8
Salt.                     -to taste

Coconut oil.        -1tsp ( for roasting)
Urad dal.             -1tbsp
Chana dal.           -1tbsp
Red chilly.           -4
Coconut grated.  -1cup
Tamarind              -a small marble size.
Hing powder.      -1tsp

For Seasoning:-

Coconut oil.       -1tsp
Mustard seeds   .-1tsp
Curry leaves.     -1spring

Instructions:-

Chop raw Gooseberry into small pieces and discard the seeds.Keep aside.

Method:-

Heat 1tsp Oil in a pan and roast Red chillies till crispy. Keep aside.In the same pan add Urad dal and Chana dal and roast till the dal turns golden colour. Keep aside.In the same pan add Coconut grating and roast till the Coconut turns golden colour.Add Hing Powder.Mix all the roasted items together.

First grind the chopped Raw Gooseberry pieces with required Salt to a smooth paste.Do not add any Water.It should be dry.Add the roasted items along with a small marble size Tamarind and grind again with ground Gooseberry paste to a little coarse paste.

Transfer the ground paste (Gooseberry Chutney) to a bowl.

Heat 1tsp Coconut Oil in a pan and splutter Mustard seeds.Add Curry leaves and fry for a second.

Pour this seasoning to the gooseberry chutney in the bowl and mix well.

Vitamin C packed Gooseberry Chutney/ Aavalya Thumbali/ Amla Chutney is ready to serve with plain Rice, Curd Rice, Chapathi or Dosa.This will last in the refrigerator for 2 weeks.Serve this chutney with your everyday meal.

More Gooseberry Recipes in  this blog

AMLA RICE / Avaleya Seeth.

AVALYA PULCHIKKERY

AVALYA KADI

AAVALYA EDGAI

Try and enjoy.

SURNA THUMBALI/ Raw Elephant Yam Chutney

Surna Thumbali is a traditional Kochi GSB Konkani style Yam Chutney made with crushed raw Elephant Yam.Chutney is called Thumbali in Konkani.This dish is also called Surna Thumbali.It is easy to prepare and the recipe is very simple.

The following ingredients are needed to prepare this delicious Raw Yam Chutney/ Surna Thambali.

Ingredients:-

Raw Yam( Surnu) -a small piece.[50gram]
Red chilly.              -5
Tamarind.              - a gooseberry size
Curry leaves.         -1spring
Hing powder.         - 1tsp
Salt.                        -to taste

For Seasoning:-

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

Instructions:-

Clean, remove the mud, peel and chop Jeevo Surnu (raw Yam) into small square pieces.Wash well in water and keep aside.

Roast 5 dry Red chillies in little Coconut oil in a pan and keep aside.

Grind the chopped raw Yam  pieces along with roasted Red chillies, a gooseberry size Tamarind, Curry leaves, Hing powder and little Salt to a coarse paste without adding  water.

Transfer this coarsely ground raw Yam chutney Paste / Surna thumbali into a serving bowl..

Heat 2tsp Coconut oil in a pan and splutter Mustard seeds. Add Jeera (Cumin seeds) and Curry leaves. Saute well and fry for a second and switch off the flame.

Add this seasoning into the Surna Thambali in the serving bowl.

Serve this tasty, yummy Surna Thumbali  with steamed Rice, Dosa or Idli. Try the recipe and enjoy the tasty Yam Chutney.

KARATHYA THUMBALI / BITTER GOURD CHUTNEY/Hagala kayi Chutney/ Karela Chutney.

Bitter gourd is called Karathae in Konkani.Bitter gourd is good for controlling diabetics.Karathae Thumbali is an excellent side dish and is a nutritional recipe that goes well with steamed Rice.It is a very simple and very tasty dish.This Bitter gourd Chutney is prepared using grated Coconut, fried Bitter gourd,, roasted Urad dal, roasted Red chillies adding Tamarind.No jaggery or Sweet is used in this recipe. The Chutney tastes too good and awesome. You actually do not come to know the bitter taste in it.Bitter gourd is one of the best among healthy vegetables.Bitter gourd is good for maintaing insulin.

The following ingredients are needed to prepare this delicious Bitter gourd Chutney.

Ingredients :-

Bitter gourd. - 1medium size
Salt.              - 1 tsp to marinate
Coconut oil.  -  for frying

For grinding:-

Grated Coconut. -1 cup
Red chillies.       - 6
Urad dal .           -3tsp
Hing powder .    -1 tsp
Tamarind.           - a big gooseberry size
Salt.                    - to taste
Water.                 - a little
Coconut oil.         - 1tsp for roasting

For Seasoning :-

Coconut oil.     -1tsp
Mustard seeds. -1tsp
Urad dal.          -1tsp

Instructions:-

Wash Bitter gourd and wipe dry with a clean cloth.Cut the Bitter gourd length wise and remove all seeds.Then chop into thin slices.Apply 1tsp Salt to the Bitter gourd slices and keep aside for 5 minutes.Squeeze the Bitter gourd slices with your hand to reduce the bitterness and keep aside.

Soak a big gooseberry size Tamarind  in water for 5 minutes and keep aside.

Method:-

Heat Coconut oil in a frying pan and add the squeezed Bitter gourd slices and fry them in oil until turns golden brown in colour. Remove from oil and keep aside the fried Bitter gourd slices.

Heat a pan with 1tsp Coconut oil and roast 6 Red chillies, 3tsp Urad dal and 1tsp Hing powder on low flame.Switch off the flame and let the above roasted ingredients to cool down.

Grind the fried Bitter gourd slices along with grated Coconut, roasted Red chillies, roasted Urad dal, Hing powder, soaked Tamarind and required Salt to a little coarse paste adding very little water.Keep aside the coarsely ground Bitter gourd paste,

Heat 1tsp Coconut oil in a pan and splutter 1tsp Mustard seeds.Add 1tsp Urad dal and roast till the Urad dal changes to golden colour.

Add the coarsely ground Bitter gourd paste into the pan and mix well on low flame till the water evaporates and it becomes thick.Switch off the flame.

A tasty and yummy Bitter gourd Chutney/ Karathya Thambali is ready to serve with hot steamed rice.Store the Bitter gourd Chutney in a glass bottle with lid and keep it in a refrigerator and stays good for few more days.