MUGGA DALI & TOMATO THOY / SPLIT YELLOW GREEN GRAM & TOMATO CURRY

 

Split Yellow Green gram is called Mugga dal in Konkani Mugga Dali & TomatoThoy is a liquid type dal curry. This dal curry is a Watery side dish.In Konkani homes dali thoy is a must for meals and prepared in every homes. 

Among all types of dals, Split yellow moog dal is very easy to cook without soaking and easy to digest.Mugga dali & Tomato Thoy is a very delicious and comforting side dish and it keeps the body cool.The recipe is simple,quick and easy to prepare using very little ingredients.

The following ingredients are needed to prepare this Mugga Dali& Tomato Thoy.

Ingredients:-

Split yellow Green gram. -1 cup
Turmeric powder.             -1tsp
Ginger chopped                -1tbsp
Salt.                                   -to taste
Green chilly.                      -5 half slit
Tomato.                              -2 big
Curry leaves.                      -1sprig


For Seasoning:-

Coconut oil /Oil.   -1tsp
Mustard seeds.      -1tsp
Dry Red chilly.      -1
Jeera /cumin seeds.-1tsp
Curry leaves.          -few
Hing powder.          -a pinch

Instructions:-

Pressure cook 1cup split yellow Moog dal with Turmeric powder, chopped Ginger and adding sufficient Water for 1 whistle. Keep aside  the cooked split yellow moong dal along with cooked water.

 

Wash and chop Tomatoes into small pieces and keep aside.Wash and half slit Green Chillies lengthwise and keep aside.


Method:-

Transfer the cooked split yellow Moong dal from the cooker along with cooked water to a cooking vessel and boil well. Add required Salt and mix well. Add half slit Green chillies, chopped Tomatoes and Curry leaves into the vessel and boil for 5 minutes.Switch off the flame.

Heat 1tsp Coconut oi / Oil in a small pan for seasoning and splutter Mustard seeds. Add Jeera (cumin seeds), one dry Red chilly broken into halves and few Curry leaves into the pan and saute well and fry for a second. Add a pinch of Hing powder (asafoetida) and mix well and then switch off the flame.

Pour the above seasoning over the Curry in the cooking Vessel and immediately close the lid of the cooking vessel to retain the aroma of the seasoning in the Curry.

A tasty Mugga Dali & Tomato Thoy / Split Yellow Green Gram & Tomato Curry is ready to serve with Rice. Make a try and enjoy the dish.

Mugga dali & Tomato Thoy

TOMATO CHUTNEY WITHOUT GRINDING / TOMATO THUMBALI

Tomato Chutney is called Tomato Thumbali in Konkani.This delicious Chutney is prepared without grinding the ingredients.The recipe is simple,quick and easy to make. This Tomato chutney can be served with Idli,Dosa and also served as a side dish with Rice .You can keep this Chutney in refrigerator in a clean and dry container and use it when ever needed and lasts for 3 or more months..Always use clean and dry spoon to scoop the chutney from the container.



The following ingredients are needed to prepare this delicious Tomato Chutney.


Ingredients:-

Tomato.                        - 8 medium size
Black pepper.               -8
Green chilly.                 -5
Curry leaves.               -1spring
Ginger garlic paste.     -1tbsp
Kashmiri Chilli powder -1tbsp
Turmeric powder.         -1/4 tsp
Amchur powder.          -1 tsp
Coriander leaves.        -1 bunch
Salt.                             -to taste
Oil.                               - 2tbsp



Instruction:-


Wash, clean and finely chop Tomatoes and keep aside.

Peel, wash and finely chop Onion and keep aside.

Wash and half slit Green chillies and keep aside.

Clean,wash and finely chop Coriander leaves and keep aside.



Method:-

Heat 2tbsp Oil in a pan and add finely chopped Onion and saute well till the Onion become translucent.

Add Curry leaves and Black pepper corns and fry for a second.

Add half slit Green chillies and saute well.

Add Ginger garlic paste and saute well till the raw smell goes off.

Add finely choped Coriander leaves and mix well.

Add the finely chopped Tomatoes and saute well till the chopped Tomatoes become mushy.

Add Kashmiri Red chilly powder, Turmeric powder and Amchur powder one by one and stir and mix well.

Add required Salt and mix well till all the items turn mushy.

Cook and saute well in low flame  till it done and oil leaves from it's sides.Saute in between.

Super tasty, yummy and delicious Tomato chutney/ Tomato Thumbali with out grinding is ready to serve with Dosa, Idli, Chapathi and also serve as a side dish with Rice.

Transfer the Tomato Chutney to a clean sun dried container and always use clean and dry spoon to serve from the container.

You can keep this Tomato Chutney in a refrigerator and use it when ever needed.Last for a long time.

Super Dosa with Tomato Chutney 

TENDLI KADI / IVY GOURD CURD CURRY

Ivy gourd is known as Thendula /Tendli in Konkani.Tendli Kadi is a curd based Konkani dish.Any curry with curd in it is called Kadi in Konkani.Tendli /Ivy gourd is rich in Vitamins and Minerals and has many health benefits.Tendli is used for preparing various Konkani dishes and also used for making Pickle.

The following ingredients are needed to prepare this delicious Ivy gourd Curd Curry

Ingredients:-

Tendli.         - 8
Salt.            -to taste
Curd.          - 1 cup whisked


For grinding the Coconut Masala paste:-

Coconut grating.        -1/2 cup
Green chillies.            -3
Black Pepper Corn.   - 1tsp
Jeera/Cumin seeds.  -1tsp

For Seasoning:-
Coconut oil/ Oil. -1tsp
Mustard seeds. -1tsp
Red chilly.         -1 broken into 2 halves.
Curry leaves.    -few


Instructions:-

Wash and chop the edges of 8Tendlis and slice into medium thin lengthy pieces. Keep aside.

Heat a pan and dry roast Black Pepper Corns and Jeera till a nice aroma comes out.

Grind the roasted Pepper corns and Jeera along with freshly grated Coconut and Green chillies to a fine paste adding little Water and keep aside.


Method:-

In a cooking Vessel boil 1cup Water and add the sliced Tendli pieces and cook till the Tendli pieces become soft and cooked well.

Add Salt and mix well .

Add the ground Coconut Masala paste to the cooked Tendli slices and boil and cook for few minutes.

Lower the flame and add 1cup whisked Curd and mix well. When the Curry starts to boil switch off the flame.

Heat Coconut oil/Oil in a pan and splutter Mustard seeds.Add broken Red chilly and Curry leaves and fry for a second and switch off the flame.

Add this seasoning into the Tendli Kadi in the cooking vessel.

A tasty and delicious Tendli Kadi is ready to serve with Rice

PARIPPU RASAM / DAALI SAARU / Tur dal Rasam

The following ingredients are needed to prepare this delicious /Parippu Rasam /Daali Saaru.

Ingredients:-

Tur dal.                 -1cup
Tomato.                -1medium size
Onion.                   -1medium size
Greenchilly.           -2
Turmeric powder.   -1/4tsp
Red chilly powder. -1tsp
Rasam powder.       -1tsp
Salt.                         - to taste
Coriander leaves.     -1 bunch

For Seasoning:-

Coconut oil/Oil. -1tsp
Mustard seeds.   -1tsp
Jeera.                  -1tsp
Garlic cloves      -5
Curry leaves.      -1spring

Instructions:-

Wash and finely chop Tomato and  keep aside.

Peel, wash and finely chop Onion and keep aside.

Peel the Garlic cloves and lightly crush them and keep aside.

Wash and half slit Green chillies lengthwise and keep aside.

Clean, wash and finely chop Coriander leaves and keep aside.

Wash and pressure cook Tur dal with finely chopped Tomato, finely chopped Onion, half slit Green chillies and cook for 2 whistles on medium flame.Keep aside.

Method:-

Transfer the cooked Tur dal Tomato mixture from the cooker into a cookig vessel and boil for 2 minutes on medium flame.

Add 1/4tsp Turmeric powder, 1tsp Red chilly powder, 1tsp Rasam powder and mix well with the cooked Tur dal.

Add Salt and finely chopped Coriander leaves and bring it to boil for 2 minutes and switch off the flame.

Heat Oil in a pan and splutter Mustard seeds.Add Jeera, crushed Garlic cloves and Curry leaves and saute well. Switch off the flame .

Transfer the seasoning over the Parippu Rasam  /Dali Saaru in the cooking vessel.

A tasty Daali Saaru / Parippu Rasam is ready to serve with Rice.

CABBAGE SUKKA/ CABBAGE COCONUT MASALA STIR FRY

Cabbage Sukka is a Konkani style stir fry.This side dish is a delicious Cabbage stir fry made with chopped Cabbage and freshly grated Coconut Masala mixture.The recipe is quick and easy with limited ingredients.This Cabbage Stir fry is served as a side dish with hot steamed Rice.

The following ingredients are needed to prepare this Cabbage Coconut Masala Stir fry /Cabbage Sukke.

Ingredients:-

Cabbage.                               - 1small
Dharambe sol ( kudam puli). - a small piece
Salt.                                        -to taste

For Coconut Masala Mixture:--

Coconut grating.    -1 cup fresh
Red chilly powder. -1 tbsp
Turmeric powder . -1/4 tsp

For Seasoning:-

Coconut oil /Cooking Oil. -1tbsp
Urad dal.                           -1tsp
Mustard seeds.                  -1/2 tsp

Instruction:-

Clean a small Cabbage and chop into very small lengthy pieces.Rinse and drain the chopped Cabbage and keep aside.

In a mixing bowl add freshly grated Coconut, Red chilly powder and Turmeric powder and mix all together thoroughly using your finger tips and keep aside.

Method:-

Heat Coconut oil/ Oil in a pan and add Urad dal and saute well.

When the Urad dal starts to change its colour spluttter Mustard seeds and saute well.

Add the chopped Cabbage pieces, Dharambe sol and required Salt  into the pan and mix well.Do not add Water.

Cover the pan with a lid and cook the Cabbage pieces on low flame till 3/4 cooked.Saute in between.

Add the Coconut Masala mixture and mix well with the cooked Cabbage pieces.

Again cover the pan with the lid and cook the Cabbage Coconut mixture on low flame for 2 minutes and stir in between and then switch off the flame.

A tasty Cabbage Sukka /Cabbage Coconut Masala Stir fry is ready to serve with Rice.

CARROT& ONION SALAD

The following ingredients are needed to prepare this delicious Salad.

Ingredients:-

Carrot.           -2 big grated
Onion.           -2 medium size
Green chilly. -2 chopped roundels
Salt.               -to taste
Lemon juice. -from a small Lemon

Instructions:-

Wash and grate thinly 2 big Carrots with a grater and keep aside.

Peel,wash and finely chop 2 medium size Onions and keep aside.

Wash and chop 2 Green chillies into very thin roundels and keep aside.

Method:-

In a mixing bowl crush the finely chopped Green chilly thin round pieces with required  Salt using your finger tips thoroughly.

Add finely chopped Onion pieces and mix with crushed Green chilly round pieces.

Add the finely grated Carrots and mix every thing well.

Lastly squeeze juice from one Lemon into the mixture and mix again well.

A spicy ,sour ,salty and tasty Carrot & Onion Salad is ready to serve as a side dish with Rice.

RAW MANGO & SHALLOTS CHUTNEY /JEEVO AMBO & PIYAVU THUMBALI/ Pacha Manga Ulli Chummanthi

Raw Mango is called Jeevo Ambo and Shallot is called Piyavu in Konkani.

The recipe is very simple, quick and easy to prepare.Raw Mango & Shallots Chutney is a lip smacking and delicious side dish made with Raw Mango, Coconut grating ,Red chillies, Ginger, Shallots, and Curry leaves. Raw mango chutney recipe does not need any cooking and goes well with hot steaming Rice or hot Kanji [rice gruel].

The following ingredients are needed to prepare this lip smacking and  delicious Chutney.

Ingredients:-

Raw Mango. - 1 medium size
Coconut grated. -1 cup
Dry Red chilly.   -4 or Green chilly.  -4
Ginger.                - 1/2 inch piece
Shallots.              - 4
Curry leaves.       -1 spring
Salt.                     -to taste

Coconut oil.        -very little.[optional]

Instructions:-

Wash and peel the skin of a medium size Raw Mango and cut into small pieces and discard the seed.Keep aside.

Peel the skin,wash and chop Ginger into small pieces and keep aside.Instead of plain Ginger you can use mango flavour Ginger Which is known as  'Manga Inji' in Malayalam for making this Raw Mango chutney

Peel the skin of Shallots,wash and keep aside.Do not add Onion instead of Shallots.You can also make this Raw mango Chutney without adding Shallots .

Method:-

Grind the chopped Raw Mango pieces with grated Coconut, dry Red chillies, chopped Ginger pieces, peeled Shallots and required Salt into a coarse paste.Lastly add Curry leaves and grind again just once without adding Water.The consistency of the Chutney is thick.

Transfer the thick ground Chutney paste to a serving bowl.

Add little Coconut oil and mix well and roll  the Chutney to a round shape with your hands.

A lip smacking yummy Raw Mango Chutney adding Shallots is ready to serve with Rice.

RAW MANGO DAL CURRY/Kerala style Manga Parippu Ozichu Curry.

Raw Mango Dal Curry is a delicious side dish made with Raw Mango and cooked Tur dal. The recipe is simple,quick and easy to prepare.This is a no Onion and no Garlic Curry.  


The following ingredients are needed to prepare this Raw Mango Dal Curry. 

Ingredients:-

Raw Mango.        -1 small
Tur dal.                -1 cup
Turmeric powder.- a pinch
Green chillies     . -2


For Seasoning:-

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




Instruction:-

Wash and half slit 2 Green chillies and keep aside.

Wash and pressure cook 1cup Tur dal adding a pinch of Turmeric powder and 2 half slit Green chillies for 3 whistles.Keep aside.

Wash, peel the skin and chop 1small raw Mango into medium square pieces. Keep aside.



Method:-

Boil 1 cup Water in a cooking vessel and add the chopped Mango pieces and cook till soft.

Add the pressure cooked Tur dal along with Water and boil well.

Add Salt and mix well.

Cover the vessel with a lid and cook on low flame for few minutes.

Heat 1tsp Coconut oil in a pan and splutter Mustard seeds.Add 1/2 tsp Cumin seeds and few Curry leaves and fry well for a second and switch off the flame.

Add the above seasoning into the cooking vessel and mix well.

A yummy and delicious Raw Mango dal Curry is ready to serve with Rice.

RAW MANGO, DRUMSTICK & SHALLOT COCONUT MASALA CURRY /Kerala style Manga & Muringa Ozichu Curry

Raw Mango,Drumstick & Shallot Coconut masala Curry is a Kerala style lip smacking side dish made with freshly grated coconut, chopped raw mango, chopped drumstick, shallots and other spices. The recipe is simple,quick and easy to make with few ingredients and this side dish goes well with Rice.

The following ingredients are needed to prepare the delicious Raw Mango, Drumstick & Shallots Curry

Ingredients:-


Raw Mango.       -1medium size
Drumstick.           -1
Green chilly.        - 3
Salt.                     - to taste.
Coriander leaves.- few [optional]

For Grinding the Coconut Masala paste:-

Coconut grating.      -1/2 of a Coconut
Red chilly powder.   -1/4tsp
Coriander powder.   -1/2tsp
Turmeric powder.     -1/4tsp
Shallots.                   -2


For Seasoning:-

Coconut oil        -1tbsp
Mustard seeds.  -1tsp
Curry leaves.     -1spring
Shallots.             -4 [chop into thin round pieces]
Dry Red chillies. -2 split into halves


Instuctions:-

Wash and peel the skin of a Raw Mango and chop into medium square pieces.Keep aside.

Peel the outer skin and chop the Drumstick into 1inch lengthy pieces.Wash well and keep aside.

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

Peel, wash and chop 4 Shallots into thin round pieces and keep aside.

Broke 2 dry Red chillies into halves and keep aside.

Grind the grated Coconut along with 2 Shallots, Red chilly powder, Coriander powder and Turmeric powder to a smooth paste adding very little water and keep aside the ground coconut masala paste.

Wash and finely chop Coriander leaves and keep aside.[optional]


Method:-

In a cooking vessel add the chopped Raw Mango pieces, chopped Drumstick pieces, half slit Green chillies, Salt and required amount of water. Boil and cook till the Mango and Drumstick pieces become soft.

Add the ground Coconut Masala paste. Mix well and boil for a minute  on low flame and switch off the flame.

Heat Coconut oil in a pan on low flame for seasoning and splutter Mustard seeds and saute well. Add broken dry red chilly pieces and Curry leaves.Saute wel and fry in oil for a second.

Add chopped thin Shallot pieces and saute well and fry the shallots on low flame.Switch off the flame.

Add the above seasoning into the curry in the cooking vessel and stir well.

Add the finely chopped Coriander leaves and mix well.[optional]

A tasty and yummy Raw Mango, Drumstick & Shallots Coconut Masala Curry is ready to serve with Rice.

GODDA KUTTU PAAYSU /JAGGERY KUTTU PAAYASAM

Jaggery Kuttu Paayasam is a sweet dish made with cooked Rice and Jaggery.

Jaggery Kuttu Paayasam is known as Godda Kuttu Paaysu in Konkani.This Payasam is made with Cooked Rice, Jaggery Syrup, Ghee, fried Coconut bits, Cashewnut and Kissmiss.This Payasam is also used as an offering for God.In Kerala temples, this version of Jaggery Paayasam is served to the devotees as a Nevadyam/ Prasadam after offering to God in important temple functions.

The following ingredients are needed to prepare this delicious Godda Kuttu Paayasu /Jaggery Kuttu Paayasam.

Ingredients:-

Cashew nuts.          -10
Kismiss.                 -10
Jaggery grated.      -1cup
Water.                    - 1cup
Cooked Rice.         -1cup
Ghee.                     -2tbsp
Fried Coconut bits -2tbsp.
Cardamom pods.   -8

Instructions:-

Heat little Ghee in a pan and fry Cashew nuts and  Kismiss and keep aside.

Remove the outer skin and crush the Cardamom  and keep aside.

Slice the Coconut pieces into little thin bits and fry them in little Ghee till golden colour and keep aside -(2 tbsp)

Cook Rice seperately in a Pressure cooker and keep aside.The Rice grain should be cooked well ,but soft and fluffy.Donot over cook.

In a pan add 1cup grated Jaggery,1cup Water and heat on medium flame till the Jaggery dissolves in Water.Filter the Jaggery solution and keep aside.

Method :-

In a wide bottom pan add the Jaggery Solution and boil well.

Add the Cooked Rice into the pan and mix with the Jaggery solution and keep on stirring till the Jaggery solution completely mix with the cooked Rice.

Do not take your hand from stirring after the cooked Rice mix with the Jaggery syrup.

Once the Jaggery solution coated with the cooked Rice, it starts sticking on the sides.

Add 2tbsp Ghee and stir well.Stir continuously till the mix gets cooked and coated well.

Add the fried Coconut bits and cook for 5 minutes stirring in between on low flame.

Add the fried Cashew nuts and Kismiss and mix well and switch off the flame.

Allow it to cool for 2 minutes and then add the crushed Cardamom and mix well.

The Jaggery Payasam tends to thicken as it cools.

Decorate the Jaggery Paayasam with fried Cashew nuts.

A sweet and yummy Godda Kuttu Paaysu / Jaggery Paayasam is ready to serve.

Serve Payasam warm or cold and enjoy the flavour of Paayasam.

PHOVA KARAMBI / SPICY POHA MIXTURE / MASHED BEATEN RICE-a snack..

Beaten rice is known as Phovu /Poha.Phova Karambi is a Konkani dish.This spicy Poha mixture is served as a evening snack with tea/coffe. Thin Poha (Beaten rice / Flattened rice) and freshly grated Coconut is used in making this instant and healthy snack.

The following ingredients are needed to prepare this evening snack.

Ingredients:-

Thin Poha.          -1 cup
Green chilly.        - 2
Shallots.              - 5
Grated Coconut  -1 cup fresh  
Curry leaves.       - few. 
Salt.                     - to taste 
Sugar.                  - 1/2 tsp (optional)
Lemon Juice.       - 1/2tsp (optional)

Instructions:-

1). Always use Thin variety of Poha / Beaten rice to make Phova Karambi.

2). Use freshly grated Coconut to make the Poha snack soft.

3). Wash and finely chop Green chilly into thin roundels and keep aside.

4). Peel the outer skin, wash and finely chop Shallots into thin roundels and keep aside. (Do not use Onion instead of Shallots in preparing this snack).

5). Wash and finely chop few Curry leaves and keep aside.

Method:-

1). In a wide mixing bowl add Poha (Beaten rice) and grated Coconut and mix together and mash it thoroughly with hand to make it soft.Do not add any drops of water.Keep aside.

2). In a small bowl add finely chopped Green chilly, finely chopped Shallots, finely chopped Curry leaves and required Salt.Mix all the finely chopped items and Salt thoroughly with your hand [finger tips] for few minutes.

3). Add the Green chilly + Shallot + Curry leaves + Salt mixture to the mashed Poha Coconut mixture in the wide mixing bowl and mix well.You can add little more freshly grated Coconut if the Poha mixture is too dry. 

4). Add 1/2 tsp Sugar and mix well with all the ingredients in the mixing bowl.(optional)

5). Add Lemon juice  into the Poha mixture and mix every thing well.(optional). Keep aside the Phova Karambi / Poha mixture for 2 minutes. Do not Keep the Poha Karambi for a longer time.

6). You can season this snack with 1/2 tsp Mustard seeds and few Curry leaves in Coconut oil.(optional).

A tasty, healthy  and instant Phova  Karambi / Spicy Poha Mixture/ Mashed Beaten Rice is ready to serve as a evening snack with Tea /Coffee.

BEANS UPKARI / SPICY FRENCH BEANS STIR FRY

SPicy French beans stir fry is called Beans Upkari in Konkani.We can make different version of French  Beans stir fry

.

The following ingredients are needed to prepare this spicy French beans sit fry.

Ingredients:-

French beans. -2 cup chopped
Salt. -to taste

For Seasoning:-

Coconut oil/ Oil. -2tsp
Mustard seeds. -1tsp
Garlic cloves. -6
Coriander powder. -2tsp
Red chilly powder. -1tsp
Turmeric powder. -1/4 tsp

Instructions:-

Wash, trim both the edges of the French beans and chop into small  pieces.

In a pan add the chopped French beans along with little Salt and enough Water.Cover and cook on low flame till soft and the water completely dries up.Saute in between. Keep aside.

Peel and chop Garlic cloves into lengthy pieces.Keep aside.

Method:-

HeatCoconut oil/Oil in a pan and spluttter Mustard seeds.

When the Mustard seeds starts to splutter add chopped Garlic cloves and saute for few seconds.

Lower the flame and add Coriander powder, Red chilly powder and Turmeric powder and stir well.

Add the cooked French Beans pieces and mix well. Saute well until the spicy masala coat with the chopped French beans.

Switch off the flame and serve the French beans stir fry hot with Rice.

SURNA SUKKA / YAM COCONUT MASALA CURRY

Elephant Yam is called Surnu in Konkani.Surna Sukka is a Kochi GSB style Coconut based Yam Masala curry.This delicious dry side dish goes well with steamed Rice.

The following ingredients are needed to prepare this delicious Surna Sukke /Yam Coconut Masala Curry.

Ingredients:-

Surnu/ Yam - 3cup chopped
Salt.             -to taste
Tamarind.     - a marble size

For grinding the Coconut Masala paste.

Coconut grated.  -1 cup
Red chillies.         - 6
Turmeric powder. -1/4 tsp

For Seasoning:-

Coconutoil/ Oil. -1tbsp+ 1tsp
Urad dal.           -1tsp
Mustard seeds. -1 tsp

Instructions:-

Clean and remove the mud and peel the outer skin of a small Surnu (Yam) and chop into 1/2 inch square cubes,about 3 cups. Wash the chopped Surnu/Yam cubes in Water thoroughly to remove the mud if any and keep aside.

In a vessel add the the chopped Surnu/ Yam cubes and pour enough Water to cover the Yam cubes and boil and cook on medium flame till the Yam cubes become soft and tender.Keep aside.

Grind Coconut grating along with dry Red chillies and Turmeric powder to a coarse paste without adding Water.Keep aside the Coconut Masala paste.

[Or instead of grinding the Coconut Masala paste, you can mix the grated Coconut,1tsp Red chilly powder and 1/4 tsp Turmeric powder with your finger tips without adding Water.]

Soak a marble size Tamarind in little Warm water for 5 minutes and extract Tamarind juice and keep aside.

Method:-

Heat 1tbsp Coconut oil/ any cooking Oil in a pan and add Urad dal.When the Urad dal starts to change its colour splutter Mustard seeds and saute well.

When the Mustard seeds splutter add the cooked Surnu pieces / Yam cubes and saute well.

Add required Salt and extracted Tamarind juice and mix well with the cooked Surnu/ Yam cubes.

Add the coarsely ground Coconut Masala paste into the pan and mix well with the Yam cubes.

Cover the pan with a lid and cook on low flame stirring in between till the cooked Yam pieces nicely mixed with the Coconut masala paste. Switch off the flame.

Lastly add 1tsp Coconut oil over the Yam Masala curry /Surna Sukka and mix well.

A tasty Surna Sukka / Yam Coconut Masala Curry is ready to serve as a side dish with Rice.

SPICY IVY GOURD DRY MASALA CURRY /TENDLE MASALA CURRY /Kovakkai Thoran

Ivy gourd is called Tendle in Konkani. This Ivy gourd Masala curry  recipe is very simple,quick and easy to prepare with few ingredients. Tendle gives a unique flavour to this dish. We can make variety of dishes using Ivy gourd.

The following ingredients are needed to prepare this Spicy Ivy Gourd Dry Masala Curry / Tendli Masala Curry.

Ingredients:-

Tendli /Ivy gourd. -10
Salt.                      -to taste

For grinding the Coconut Masala paste:-

Coconut grated.    -1/2 cup
Red chilly             -6
Coriander powder. -1/2tsp
Tamarind.               - a small piece

For Seasoning:-

 
Coconut oil/ Oil.     - 1tbsp

Urad dal.                 -1/2 tsp

Mustard seeds.        -1tsp
Cumin seeds/ Jeera. -1/4 tsp
Onion.                      -1 medium size
Curry leaves.             -few Curry leaves

Instructions:-

Wash and chop both the ends of each Tendli and slice them into thin roundels.Keep aside.

Peel and finely chop Onion and keep aside.

Soak a small piece of Tamarind in little Water for 5 minutes and keep aside.

Roast dry Red chillies in little oil and keep aside.

Grind grated Coconut, roasted Red chillies, Coriander powder and the soaked Tamarind to a coarse paste without adding Water.Keep aside the coarsely ground Coconut Masala paste.

Method:-

Heat 1tbsp Coconut Oil or any Cooking Oil in a pan and splutter Mustard seeds.

Add Cumin seeds /Jeera and Curry leaves. Saute well and fry for a second.

Add finely chopped Onion and saute well till the Onion becomes translucent.

Add the chopped Tendli roundels and saute well and sprinkle very little Water to cook the Tendli roundels.

Add required Salt  into the pan and mix well.

Lower the flame and cover the pan with a lid and cook the Tendli roundels till soft and well cooked.

Add the coarsely ground Coconut Masala paste and mix well with the cooked Tendli roundels and cook for few minutes and switch off the flame .

A tasty and yummy Ivy Gourd Dry Masala Curry/ Tendle Masala Curry is ready to serve as a side dish with Rice.

IVY GOURD & CASHEWNUT STIR FRY / TENDLI & KAJU BEE UPKARI

Ivy gourd is called Tendli and fresh raw and tender Cashewnuts are called Kaju bee in Konkani.Upkari means stir fry.This side dish is a stir fry of Cashew nuts with tender Ivy gourd.
Ivy gourd & Cashew nut stir fry is a all time favorites dish in Konkani cuisine and is a good combination.

This side dish is prepared in important functions.Tender Cashew nuts are costly and are available only during monsoon season in Kerala.So this Ivy gourd & tender Cahewnut combination stir fry is served on some occassions like Marriage and other important religious functions.

If fresh tender Cashewnuts are not available we can prepare this dish with whole un roasted Cashewnuts.

Add 15 Cashewnut into 1cup hot boiling Water and boil for 10 minutes and then let it soak for one hour to make the Cashewnuts soft and tender.

The following ingredients are needed to prepare this delicious Stir fry.

Ingredients:-

Tendli/ Ivy gourd. -15 (Tender)
Cashew nuts.        -15 (Tender or Whole)
Coconut oil.         -2tbsp
Urad dal.              -1tsp
Mustard seeds.     -1/2tsp
Dry Red chilly.     -1
Green chillies.      - 3
Curry leaves.        - few
Salt.                      -to taste
Sugar.                   - a pinch
Coconut grated.   -1/2 cup

Instructions:-

Wash 15 tender Ivy gourd/Tendli and trim both the ends of each Tendli and chop into thin lengthy slices and keep aside.

Boil 15 Whole Cashewnut in hot boiling water for 10 minutes.Let the boiled Cashewnut soak in hot Water for 1 hour to make it soft and tender.Keep aside.

Wash and half slit  Green chillies lengthwise and keep aside.

Broke dry Red chilly into 2 halves.Keep aside.



Method:-

Heat 2 tbsp Coconut Oil in a pan and add Urad dal and saute well.

When the Urad dal starts to change its colour splutter Mustard seeds and saute well.

Add broken Red chilly and fry well.

Add half slit Green Chillies and saute well and fry for a second.

Add few Curry leaves and fry well.

Add sliced Tendli pieces and saute well.

Sprinkle little Water and mix well.Cover the pan with a lid and cook on medium flame till the Tendli  pieces half cooked .Saute in between.

When the Tendli pieces half cooked or change its colour add soaked soft Cashew nuts and mix well.

Add required Salt and a pinch of Sugar and sprinkle little Water if needed and mix well.

Cover the pan again with the lid and cook on medium flame for 2 minute or until Tenduli and Cashewnut cooked well and soft, stirring occasionally.

Finally add grated Coconut and mix well and switch off the flame.

Ivy gourd & Cashew nut Stir fry/Tendli & Kaju bee Upkari is ready to serve hot as a side dish with Rice.

TENDER  IVY GOURD

 WHOLE   CASHEWNUT       

CHONO & KOOK SOYI BAJJILLI GHASSI / Potato & Whole Bengal gram Masala Curry with roasted Coconut.

Roasted Coconut Masala Curry is known as Soyi Bajjilli Ghassi in Konkani. This Masala curry is prepared with Potato and whole Bengal Gram.Whole Bengal gram is called Chono and Potato is called Kook in Konkani.

The following ingredients are needed to prepare this delicious Masala Curry.

Ingredients:-

Whole Bengal gram. -1 cup
Potato.                       -2 medium size
Dry Mango piece.     -a small piece  or Malabar Tamarind.-a small piece
Salt.                            -to taste

For roasted Coconut Masala paste:-

Coconut grating.  -1/2 of a Coconut
Coriander seeds.  -2tbsp
Urad dal.              -2 tbsp
Dry Red chillies.  -10
Turmeric powder. -1/4 tsp

Instructions:-

1). Wash and soak Whole Bengal gram / Black Chana for 8 hours or over night and Pressure cook till soft adding enough Water and keep aside.

2). Peel,wash and chop Potato into medium cubes and keep aside

3). To Prepare Roasted Coconut Masala paste (Soyi Bajjillo Massolu):-

i). Heat a pan and dry roast Urad dal and dry Red Chillies together till dal starts to change its colour and the Chillies became crispy.Transfer to a plate.

ii). In the same pan dry roast Coriander seeds till nice aroma comes.Transfer to the plate

iii). In the same pan add 1tsp Coconut oil and roast Coconut grating till golden brown.Add again all the roasted ingredients in the same pan.Mix and saute well for a minute and switch off the flame.

iv). Keep aside  the roasted ingredients to cool and sprinkle a pinch of Turmeric powder and mix  with all the roasted ingredients.

v). Grind  all the roasted ingredients together to a fine paste till the oil seperates without adding any drops of Water.When cooled transfer the ground Coconut Masala Masala paste into a  clean and dry air tight glass bottle.

Method:-

1). In a cooking vessel boil 2 cup of Water and add the chopped Potato pieces.Cover and cook on medium flame till soft.

2). Add the cooked Bengal gram (Chono) and mix with the cooked Potato pieces and boil for 2 minutes.

3). Add required  Salt and add a small dry Mango piece or Dharambe sol (Kudam Puli)  into the cooking vessel and mix well. Cover the vessel with a lid .Boil and cook on low flame  for 2 minutes.

4). Add 3tbsp of ground Coconut Masala paste into the cooking vessel and mix with the cooked Bengal gram (Chono) and cooked Potato (Kook) pieces.The consistency of the gravy is  semi thick.So add little water to make the gravy to a desired consistency and bring it to boil.Simmer for 2 minutes and switch off the flame.

5). No seasoning needed in this roasted Coconut Masala Curry.Transfer the Chono & Kook Soyi Bajjilli Ghassi to a serving bowl.

A tasty, yummy and lip smacking Chono & Kook Soyi Bajjilli Ghassi / Potato & whole Bengal gram roasted Masala curry is ready to serve with rice.