Ulli Sambar / Shallot Sambar (Piyava Sambar)

Ulli Sambar / Shallot Sambar (Piyyava Sambar in Konkani) is a delicious and tasty side dish made using Shallots and is served with rice, dosa or idli.

The following ingredients are needed to prepare Ulli Sambar /Shallot Sambar /  Piyyava Sambar.

Ingredients:-

Toor dal.            -3/4 cup
Potato.               -2 medium size
Shallots.            -10 or 15
Tamarind.          - a gooseberry size
Sambar powder. - 3tbsp
Hing powder.     -1tsp
Salt.                    - to taste

For Seasoning:-

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

Cumin seeds.    -1/2tsp
Curry leaves.    -1spring

Instructions:-

1). Peel and chop Potato into medium size pieces and keep aside.

2). Wash and pressure cook Toor dal along with chopped Potato pieces and 2 cup of water for 3 whistles and keep aside.

3). Peel and wash Shallots. Heat little Coconut oil in a pan and roast the Shallots till translucent and keep aside.

4). Soak Tamarind in little water and extract Tamarind juice and keep aside.

5). In a small bowl add Sambar powder and 3 tbsp of water. Mix well without lumps and keep aside the Sambar powder mixture.

Method:-

1). In a cooking vessel add the cooked Toor dal and cooked Potato pieces along with cooked water and boil well.

2). Add required Salt into the cooking vessel and mix with the cooked Toor dal and Potato pieces.

3). Add extracted Tamarind juice into the cooking vessel and mix well. Boil and cook for 2 minutes on low flame.

4). Add roasted Shallots into the cooking vessel and mix well.

6). Add Sambar powder mixture into the cooking vessel. Mix well and boil for 4 minutes on low flame.

7). Add Hing powder into the curry and mix well. Boil for a minute and switch off the flame.

8). Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry well. Switch of the flame.

9). Pour the above seasoning into the Sambar in the cooking vessel.

10). Transfer the Ulli Sambar / Piyyava Sambar to a serving bowl.

A tasty Ulli Sambar / Shallots Sambar / Piyava Sambar is ready to serve with dosa, idli, or rice.

Banana Stem Chutney (Gabbya Tambali)

Banana Stem Chutney/Gabbya Tambali is a delicious Banana stem Chutney made with Banana stem, Red chillies, Tamarind, Mustard seeds, Urad dal and other ingredient Banana stem chutney is a delicious side dish goes well with dosa, idli or rice.

The following ingredients are needed to prepare Banana stem Chutney / Gabbya Tambali.

Ingredients:-

Banana stem.       -2 cup chopped
Turmeric powder. -1/4 cup
Dry Red chillies. -3
Tamarind.            - a gooseberry size.
Mustard seeds.     -1tsp
Urad dal.              -2tsp
Curry leaves.        -1spring
Kasoori Methi.     -1tsp
Salt.                      -to taste
Coconut oil.         -2tsp

For seasoning:-

Coconut oil.    -1tsp
Urad dal.         -1/2tsp
Mustard seeds. - 1tsp
Dry Red chilly. -1 broken into halves.
Curry leaves.     - few

Instructions:-

Banana Stem (Gabbo)

1). Wash and chop Banana stem into thin round slices and finely chop the thin round slices.

 Pressure cook the finely chopped Banana stem adding Turmeric Powder for 1 whistle. Keep aside.

2) Soak Tamarind in little warm water and keep aside.

Method:-

1). Heat 2tsp Coconut oil in a small kadai and roast Urad dal and saute well. Splutter Mustard seeds. Add dry Red chillies and fry well. Add Curry leaves and fry for a second.Add the cooked Banana stem into the kadai and mix with the roasted ingredients till the water is completely absorbed.Switch off the flame. Allow the roasted ingredients to cool.

Urad dal, Mustard seeds, Red chillies, Currry leaves,Tamarind and Kasoori methi 

2). Grind all the above ingredients along with Kasoori methi and soakedTamarind to a smooth paste.

3). Transfer the Banana stem chutney to a serving bowl.

4). Heat 1tsp Coconut oil in a small pan for seasoning. Add Urad dal and roast well. Splutter Mustard seeds and saute well. Add broken dry Red chilly and fry well. Add Curry leaves and fry for a second. Saute well and switch off the flame.

5). Pour the above seasoning into the Banana Stem Chutney in the serving bowl.

A tasty and delicious Banana Stem Chutney /Gabbya Tambali is ready to serve as a side dish with idli, dosa or rice..

Banana Stem Chickpea Curry

Banana Stem Chickpea Curry is a coconut based semi dry curry made with white chickpeas and banana stem cooked in ground coconut masala paste.

The following ingredients are needed to prepare Banana Stem Chickpea Curry.

Ingredients:-

Banana stem.          -2 cup chopped
Chickpeas.              -1/2 cup
Red chilly powder. -1 and 1/2 tsp
Green Chilly.          -1
Coriander leaves.   -few
Lemon juice.          -from 1 lemon
Salt.                        -to taste

For grinding Masala paste:-

Grated Coconut. -1cup
Onion.                 -2
Cumin seeds.      -2tsp
Curry leaves.      -1 spring
Garlic.                -1 clove
Coconut oil.       -2tsp

For Seasoning:-

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

Instructions:-

1). Wash and soak Chickpea in water for 8 hours or overnight.

2). Wash and chop Banana stem into thin round slices. Finely chop the Banana stem round slices and keep aside.

3). Drain the soaked water and pressure cook the Chick peas along with finely chopped Banana stem for 4 whistles adding 1cup of water and keep aside.

4). Peel and finely chop Onion and Garlic. Keep aside.

5). Wash and finely chop one Green chilly and few Coriander leaves.Keep aside.

6). Heat 2tsp Coconut oil in a pan and splutter Cumin seeds. Add finely chopped Onion and Garlic and saute well till Onion become translucent. Add Curry leaves and saute well. Switch off the flame and allow the above ingredients to cool. Then grind all the above roasted ingredients along with grated Coconut to a fine paste. Keep aside the ground Coconut Masala paste.

Method:-

1). In a wide bottom kadai add the cooked Chick peas and Banana stem. Saute well.

2). Add required Salt into the kadai and mix well.

3). Add Red chilly powder into the kadai.

4). Mix the Red chilly powder with the cooked Chick peas and Banana stem mixture. Boil and cook till the water is absorbed.

5). Add the ground Coconut Masala paste into the kadai and mix well.

6). Boil and cook for 2 minutes on low flame. Saute in between.

7). Add finely chopped Green chilly pieces and Coriander leaves into the kadai. Mix well till the water evaporates. Switch off the flame.

8). Heat Coconut oil in a pan for seasoning. Splutter Mustard seeds and saute well. Add Curry leaves and fry well. Switch off the flame.

9). Pour the above seasoning into the curry in the kadai and mix well.

10). Transfer the Banana stem Chickpea Curry to a serving bowl.

A tasty and delicious Banana Stem Chickpea Curry is ready to serve as a side dish with rice.

Banana Stem Fried Rice.

A tasty and delicious Banana Stem Fried Rice made with Banana stem and Basmati rice.The following ingredients are needed to prepare Banana Stem Fried Rice.

Ingredients:-

Basmati Rice. -1 and 1/2 cup
Banana Stem. -1 cup
Ghee.              - 3 tsp
Cashew nuts.  -15
Raisins.           -15
Cinnamon.      -1 small stick
Bay leaf.          -2
Sugar.              -1/4 cup
Salt.                 -to taste.

Instructions:-

1). Wash and soak  Basmati Rice in water for 30 minutes. Drain and keep aside.

2). Wash and chop Banana Stem into thin round slices. Remove the fiber and finely chop the round slices and keep aside.

3). In a wide bottom pan add 1tsp Ghee and roast the finely chopped Banana stem and keep aside.

4). In the same pan heat 1/2 tsp Ghee and fry the Cashew nuts on low flame till golden colour and keep aside. Add Raisins and fry in Ghee till puff up and keep aside.

Method:-

1). Heat 1 and 1/2 tsp Ghee in a pressure cooker and roast the Bay leaves and Cinnamon till nice aroma comes.

2). Add the soaked Basmati Rice into the cooker and fry well for 2 minutes on low flame.

3). Add roasted Banana Stem pieces and saute well.

4). Add 2 and 3/4 cup of water and required Salt into the cooker and mix well.

5). Add 1/4 cup Sugar into the cooker and mix well.

6). Cover and cook for 2 whistles and switch off the flame.

7). When the pressure releases open the cooker vessel and transfer the fried rice to a serving vessel.

8). Gently flip the fried rice with a fork.Garnish the Banana Stem Fried Rice with ghee fried Cashew nuts and Raisins just before serving.

A tasty and delicious Banana stem Fried Rice is ready to serve.

Ponsa Ambat (Sweet Jackfruit Curry) - Konkani recipe

Ponsa Ambat is a Konkani style sweet Jackfruit curry made with ripe Jackfruit bulbs, Jaggery and Chana dal. Easy to make recipe with step by step method and photos are given below.

The following ingredients are needed to prepare Ponsa Ambat /Sweet Jackfruit Curry.

Ingredients:-

Ripe Jackfruit bulbs. -10
Jaggery grated.          -3/4 cup
Chana dal.                  -3/4 cup
Cashew nuts.              -12
Salt.                            - a pinch

For grinding the Coconut Masala paste:-

Grated Coconut.   - 1cup
Dry Red chillies.  -2
Turmeric powder. -1/4 tsp

For Seasoning:-

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

Instructions:-

1). Chop a ripe Jackfruit and seperate the ripe Jackfruit bulbs and keep aside on a plate.

2). Remove the Jackfruit seeds from each Jackfruit bulb.

3). Chop each Jackfruit bulb into to halves lengthwise and then chop each half into two pieces. Keep aside the chopped Jackfruit bulb pieces.

4). Wash and pressure cook Chana dal adding 2 cup of water for 4 whistles on medium heat and keep aside.

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

6). Grate Jaggery with a knife or grater.

7). In a small vessel add the grated Jaggery and 1/2 cup of water. Boil well till the Jaggery dissolves in water. When little cooled filter the Jaggery water to remove the impurities.Keep aside.

Method:-

1). In a wide bottom steel kadai add the Jaggery water.

2). Add cooked Chana dal along with cooked water and mix well with Jaggery water.

3). Add Cashew nuts into the steel kadai. Boil and cook for 5 minutes on low flame. Stir in between.

4). Add ground Coconut Masala paste into the steel kadai and mix well with Chana dal Jaggery mixture. 

5). Add a pinch of Salt and mix well. Boil and cook on low flame for 2 minutes. Stir in between.

6). Add chopped ripe Jackfruit bulb pieces into the kadai and mix well. Cook the Jackfruit bulb pieces for few minutes on low flame. 

7). The consistency of the gravy is semi thick. When the Jackfruit curry becomes semi thick, stir well and switch off the flame.

8). Heat Coconut oil in a small pan for seasoning and splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry for a second. Switch off the flame.

9). Pour the above seasoning into the ripe Jackfruit curry in the steel kadai.

10). Transfer the Ponsa Ambat /Sweet Jackfruit Curry to a serving bowl.

A tasty and delicious Ponsa Ambat/ Sweet Jackfruit Curry is ready to serve with rice.

Banana Stem Coconut Stir Fry

A healthy and tasty stir fry made with Banana stem adding ground Coconut paste and goes well as a side dish with rice.

The following ingredients are needed to prepare Banana Stem Coconut Stir Fry.

Ingredients:-

Banana stem.     - 2 cup chopped
Salt.                    - to taste
Grated Coconut. -1 cup
Green chillies.     - 3
Cumin seeds.      -1/2tsp
Curry leaves.       -1spring

For Seasoning:-

Coconut oil.      -1tsp
Urad dal.           - 1/2tsp
Mustard seeds. -1tsp
Cumin seeds.    -1/4tsp
Curry leaves.     -1spring

Instructions:-

1). Wash and chop Banana stem into thin round slices. Remove the fibre and finely chop the round slices. Pressure cook the Banana stem pieces for 2 whistles adding 1/4 cup of water and keep aside.

2). Grind grated Coconut, Green chillies, Cumin seeds and Curry leaves to a coarse paste adding 2tbs of water. Keep aside the ground Coconut paste.

Method:-

1). Heat Coconut oil in a pan and add Urad dal and saute well. Splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry for a second.

2). Add the cooked Banana stem pieces and required Salt into the pan and mix well.Cover and cook for 2 minutes without adding water. Saute in between.

3). Add the coarsely ground Coconut paste into the pan and saute well on low flame for few minutes and switch off the flame.

4). Transfer the Banana stem Coconut Stir-fry to a serving bowl

A tasty Banana Stem Coconut Stir Fry is ready to serve as a side dish with rice.

Banana Stem Curd Curry (Vazhappindi Moru Kootan)

Banana Stem Curd Curry / Vazha Pindi Moru Kootan is a Curd and Coconut based curry made with finely chopped Banana stem cooked with ground Coconut paste and whisked Curd. A delicious and tasty curry goes well with rice. Simple and easy to make recipe with step by step method and photos are given below.

The following ingredients are needed to prepare Banana Stem Curd Curry/ Vazhappindi Moru Kootan.

Ingredients:-

Banana stem. - 2 cup chopped
Curd.             -2 cup
Salt.               -to taste

For grinding Coconut Paste:-

Grated Coconut. -1cup
Green chillies.    -3
Cumin seeds.      -1tsp

For seasoning:-

Coconut oil.   -1tsp
Cumin seeds. -1/2 tsp
Curry leaves. - 1 sping

Instructions:-

1). Wash and chop Banana stem into thin round slices.Remove the fiber if any and finely chop the thin round slices. Pressure cook the finely chopped Banana stem adding 1/4 cup of water for 2 whistles and keep aside.

2). Grind grated Coconut, Green chillies and Cumin seeds to a smooth paste adding very little water. Keep aside the ground Coconut paste.

Method:-

1). In a mixing bowl add Curd and whisk the Curd properly without adding water.

2). Add the ground Coconut paste into the mixing bowl.

3). Mix the ground Coconut paste and Curd thoroughly with a spoon.

4). Transfer the ground Coconut paste Curd mixture to a wide bottom kadai and boil for a minute.Add little Salt into the kadai and mix well.

5). Add cooked Banana stem into the kadai and mix well.

6). Check for Salt and add required Salt into the curry and mix well. When boiling bubbles starts to appear switch off the flame.

7). Transfer the Banana stem Curd curry to the mixing bowl and mix well.

8). Heat oil in a pan for seasoning and splutter Mustard seeds and Cumin seeds. Add Curry leaves and fry for a second. Switch off the flame.

9). Pour the above seasoning into the Banana Stem Curd curry in the mixing bowl.

A tasty Banana Stem Curd Curry / Vazha Pindi Moru Kootan is ready to serve with rice.