Kulitha Polo (Horse gram Dosa)

Horse gram is called Kulithu in Konkani. Kulitha Polo / Horse gram Dosa is a Konkani breakfast dish served with spicy mango pickle or with hot and spicy chutney. Kulitha polo recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Kulitha Polo/ Horse gram Dosa.

Ingredients:-

Raw Rice.                   -1 cup
Horse gram (Kulithu) -1/2 cup
Grated Coconut.         -1 cup
Dry Red chillies.        -6
Black Pepper.             - 1tsp
Salt.                            -1tsp
Oil.                             - for roasting dosa

Instructions:-

1). Wash Raw Rice and soak in water for 5 hours. Drain the soaked water and keep aside.

2). Wash Horse gram and soak in water for 5 hours. Drain the soaked water and keep aside.

3). Soak dry Red chillies and Black Pepper corns together in little water for 1 hour. Drain the soaked water and keep aside.

4). Grind soaked Horse gram along with freshly grated Coconut, soaked Red chillies and soaked Black Pepper corns to a fine paste and transfer the ground Horse gram batter to a vessel.

5). Grind Raw Rice to a fine batter adding very little water. Transfer the ground Rice batter to the same vessel.

6). Add required Salt and mix both the batter in the vessel together with your hands. 

7). Close the batter vessel with a lid and keep aside to ferment the batter for 8 hours or overnight.

fermented Horse gram batter

Method:-

1). Heat a dosa tawa on medium flame and apply little oil with a oil brush When it is hot sprinkle little water and wipe the hot tawa with a clean cloth.

2). Mix the fermented Horse gram dosa batter with a ladle and take a ladle of batter.

3). Pour the dosa batter on the tawa and spread it on tawa immediately with the back of the ladle and make thin round dosa. (You can also make thick round horse gram dosa with the batter)

4). Cover the dosa tawa with a lid and cook dosa on low flame till the base of the dosa is roasted well.

5). Open the lid and spread little oil around the sides and over the dosa with a oil brush.

6). Flip the dosa with a flat spatula to roast the other side.

7). When both sides of the dosa are roasted well fold the roasted dosa to one side and remove the well roasted Horse gram dosa from hot tawa with a flat spatula.

8).Transfer the Horse gram dosa to a serving plate.Repeat the process and make similar dosas with the remaining batter. Kulitha polo / Horse gram Dosa is ready to serve with spicy mango pickle.

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Note:-
Left over Horse gram dosa batter can be stored in the refrigerator for further use.

Ambya Ghassi (Raw Mango Masala Curry)

Ambya Ghassi is a coconut based Konkani curry made with raw mangoes and goes well with rice.A delicious and easy to make Raw Mango Masala Curry / Ambya Ghassi recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Ambya Ghassi / Raw Mango Masala Curry.

Ingredients:-

Raw Mango. -2
Salt.               -to taste

For grinding Coconut Masala paste:-

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

For seasoning:-

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

Instructions:-

1). Wash the raw mangoes and chop both the sides with skin. Again chop the mango into big pieces. Keep aside the chopped raw mango pieces and mango seeds.

2). Grind grated coconut along with dry red chillies and turmeric powder to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

Method:-

1). In a cooking pan add the chopped raw mango pieces, mango seeds and 1cup of water.

2). Add required salt into the cooking pan.Boil and cook the raw mango pieces till soft.

3). Add ground coconut masala paste into the cooking pan and mix with the cooked raw mango pieces.

4). Mix well and boil on low flame for one minute and switch off the flame.

5). Heat coconut oil in a small pan for seasoning and add urad dal.Splutter mustard seeds and saute well on low flame till urad dal changes to golden brown colour. Switch off the flame.

6). Pour the above seasoning into the mango masala curry in the cooking vessel.

7). Mix the seasoning with mango masala curry in the cooking vessel..

8). Transfer the Ambya Ghassi / Raw Mango Masala Curry to a serving bowl.

A tasty Ambya Ghassi / Raw Mango Masala Curry is ready to serve with rice.

Curd Chilli Chutney

Curd Chilli Chutney is a spicy, salty, little sour and delicious side dish made using salted sun dried Curd Chillies, Coconut, Shallots and Tamarind, goes well with rice, dosa, idli etc.

The following ingredients are needed to prepare Curd Chilli Chutney.

Ingredients:-

Sun dried Curd Chillies. -5
Shallots.                          - 8
Urad dal.                         -1tbsp
Fresh Coconut.                -1 cup (chopped)
Tamarind.                        - a small piece
Curry leaves.                   -2 spring
Salt.                                 - to taste
Coconut oil.                     -2tsp for roasting

Instructions:-

1). Heat 2 tsp Coconut oil in a pan and fry the salted sun dried Curd Chillies till crispy and keep aside the fried Curd chillies.

2). Peel Shallots and roast in the same pan on low flame till translucent and keep aside.

4). Add Urad dal in the same pan and roast till golden brown in colour. Add Curry leaves and fry in oil. Switch off the flame and keep aside the roasted ingredients to cool.

Method:-

1). In a mixer grinder add the roasted Urad dal, fried Curd Chillies, roasted Shallots and Curry leaves along with Coconut, Tamarind and required Salt.

2). Grind all the above ingredients together to a fine paste adding very little water.

3). Transfer the ground Curd Chilli Chutney to a serving bowl.

A very tasty Curd Chilli Chutney is ready to serve as a side dish with rice, dosa or idli.

Cucumber Pulissery

Cucumber Pulisseri is a coconut and curd based gravy dish made with Mangalore Cucumber (field marrow) and Green Cucumber and goes well with rice.Cucumber Pulissery recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Cucumber Pulissery.

Ingredients:-

Mangalore Cucumber. -1/2 of a medium
Green Cucumber.        -1
Curd.                            -1cup
Turmeric powder.         -1/4tsp
Red chilly powder.       -1tsp
Salt.                              - to taste

For grinding Coconut Green chilly paste:-

Grated Coconut. -1 cup
Green chillies.    -3

Foe Seasoning:-

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

Instructions:-

1). Wash, chop and remove the seeds and again chop the Mangalore Cucumber and Green Cucumber into medium thick pieces with skin and keep aside.

2). Wash the Green chillies and grind along with freshly grated Coconut to a smooth paste adding little water. Keep aside the ground Coconut Green chilly paste.

3). Whisk the Curd adding little water without lumps and keep aside.

Method:-

1). In a cooking vessel add the chopped Mangalore Cucumber pieces, Green Cucumber pieces and 1cup of water.

2). Add required Salt, Turmeric powder and Red chilly powder into the cooking vessel and mix with the cucumber pieces. Boil and cook till both the cucumber pieces become soft.

3). Add ground Coconut Green chilly paste into the cooking vessel.

4). Mix the ground coconut chilly paste with the cooked cucumber pieces. Boil and cook for 2 minutes on low flame. Switch off the flame and keep aside the curry to cool.

5). Add whisked Curd into the cooking vessel and mix well.

6). Heat 1tsp Coconut oil in a small pan for seasoning and splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry in oil for a second and switch off the flame.

7). Pour the above seasoning into the Cucumber Pulissery in the cooking vessel and mix well.

8). Transfer the Cucumber Pulissery to a serving bowl.

A tasty Cucumber Pulissery is ready to serve with rice.

Therya Gantiye Theek Humman / Spicy Taro Leaves Curry.

Therya Gantiye Humman is a spicy Konkani curry made with knotted taro leaves adding hog plums and spice powders, goes well with rice.Therya Gantiye Theek Humman recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Therya Gantiye Humman / Spicy Taro Leaves Curry.

Ingredients:-

Taro leaves (Therya paaan). -15
Hog plum (Ambade).            -5
Salt.                                       -to taste

For Grinding Spicy Masala powder:-

Coriander leaves. -2tsp
Urad dal.              -2tsp
Chana dal.            -1tsp
Red chillies.          - 6
Cumin seeds.         -1tsp
Black pepper.         -15 corns

For Seasoning:-

Coconut oil.     -1tbsp
Urad dal.          -1tsp
Mustard seeds. -1tsp
Methi seeds.     -10 seeds only

Instructions:-

1). Wash Taro leaves thoroughly in water. Drain water completely and devein the leaves.Take a Taro leaf and fold it. Place the folded Taro leaf in between your palm and roll it lengthwise and make a knot and insert both the ends together inside the knotted leaf. Make similar Taro leaves knots and keep aside on a plate.

Knotted Taro Leaves

2). Wash  and gently crush the Hog plums. Pressure cook the knotted Taro leaves and crushed Hog plums adding required Salt and sufficient water to cook for 3 whistles. Keep aside the cooked Taro leaves and Hogplums.

3). Heat a pan and dry roast Urad dal, Chana dal, Red chillies, Coriander seeds, Cumin seeds and Black pepper corns on low flame till nice aroma comes out.Switch off the flame and allow all the roasted ingredients to cool. Then grind all the roasted ingredients together to a smooth powder.Keep aside the ground Spice Powder mixture.

Method :-

1). Heat Coconut oil in a cooking pan and add Urad dal and saute well. Splutter Mustard seeds and Methi seeds. Saute well.

2). Add Red chilly powder and Turmeric powder into the cooking pan and mix well.

3). Add Hing powder into the pan and mix with the Red chill powder and Turmeric powder and saute well.

4). Add the pressure cooked knotted Taro leaves and Hog plums into the cooking pan.

5).Add 1 cup of water into the cooking pan and mix well. Boil and cook for 2 minutes on low flame.

6). Add ground Spice powder mixture into the cooking pan and mix well with the cooked knotted Taro leaves. Boil and cook for another 2 minutes on low flame.

7). You can add little more water into the pan and make the curry to a semi thick gravy consistency.

8). Transfer the spicy Taro leaves curry to a serving bowl.

A tasty Therya Gantiye Humman / Spicy Taro leaves Curry is ready to serve hot with rice.