Vaingan Kuk Humman (Konkani Recipe)

Vaingan Kuk Humman or Vaingana Humman is a Konkani style spicy brinjal potato curry goes well with rice.Brinjal is called vaingan and potato is called kuk in Konkani.

The following ingredients are needed to prepare Vaingan Kuk Humman.

Ingredients:-

Brinjal (Vaingan).  -3 small
Potato.                    -1 medium size
Red chilly powder. -1tsp
Hing powder.          -1/2tsp
Mustard seeds.        -1tsp
Coconut oil.            -1tsp
Salt.                         -to taste

Instructions:-

1). Remove the stalk and wash the brinjals and chop into medium lengthy pieces and keep aside.

2). Peel, wash and chop potato into medium lengthy pieces and keep aside.

Method:-

1). Heat coconut oil in a cooking pan and splutter mustard seeds and saute well.

2). Add red chilly powder and hing powder into the pan and mix well on low flame.

3). Add chopped brinjal pieces and saute well.

4). Add chopped potato pieces into the pan and saute well.

5). Add 1cup of water and required salt into the pan and boil well. Cover and cook till the brinjal and potato pieces become soft and cooked well. Switch off the flame .

6). Transfer the brinjal potato curry to a serving bowl. 

A tasty brijal potato curry,Vaingan Kuk Humman is ready to serve with rice.

Surnu Dhadaaylolo (Konkani Recipe)

Surnu Dhadaaylolo is a Kochi GSB Konkani dish made with raw yam.Yam is called Surnu in Konkani.Surnu Daddayelolo is a delicious and healthy raw yam dish served as a side dish with rice, dosa, idli etc.Raw yam is rich in protein and minerals that are necessary for our body.

The following ingredients are needed to prepare for Surnu Dhadaaylolo.

Ingredients:-

Raw Yam (Surnu).-200 gm or a small piece
Grated coconut.     -1 cup
Green chilly.          - 2
Tamarind.               - a gooseberry size
Salt.                        - to taste

For Seasoning:-

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

Instructions:-

1). Remove the outer skin of a raw yam (surnu) and chop into small pieces. Wash the chopped raw yam pieces thoroughly in water to remove the dust and mud and keep aside.

2). Soak tamarind in little water and extract tamarind pulp and keep aside.

3). Wash and chop green chillies into halves and keep aside.

Method:-

1). Grind the chopped raw yam pieces along with grated coconut, chopped green chilly pieces, tamarind pulp and little salt together to a coarse paste in a small mixer grinder without adding water.In olden days all the above ingredients are crushed together to a coarse paste using grinding stone hand grinder called ragodo in Konkani.

2). Transfer the ground or crushed raw yam mixture to a serving bowl.

3). Heat coconut oil in a small pan for seasoning  on low flame and splutter mustard seeds and saute well. Add curry leaves and fry in oil for a second. Add hing powder and mix well. Switch off the flame.

4). Pour the above seasoning on the ground (crushed) raw yam mixture in the serving bowl.

A tasty and healthy raw yam dish, Surnu Dhadaaylolo is ready to serve as a side dish with rice, dosa, idli etc.

Surna Tambude (Konkani Recipe)

Surna Tambude is a Konkani dish.Yam is called Surnu in Konkani. Surna Tambudi is a sweet and spicy yam curry made with boiled yam pieces and served as a side dish with rice, dosa or idli. Surna Tambude recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Surna Tambude.

Ingredients:-

Yam (Surnu). - a small piece
Jaggery.         - a small lemon size
Tamarind.      - a small lemon size
Salt.                - to taste

For grinding Chilly Paste:-

Dry Red chillies. -10
Coriander seeds. -2 tsp
Mustard seeds.    - 1tsp
Methi seeds.        - 1/4 tsp (Fenugreek)
Hing powder.       - 1/2 tsp (asafoetida)
Turmeric powder. - 1/4tsp

For Seasoning :-

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

Instructions:-

1). Chop and remove the outer skin of a small yam piece.Again chop the yam piece into medium square pieces.

2). Wash and clean the chopped yam pieces in water several times and remove the mud. Pressure cook the chopped yam pieces till soft adding required amount of water. Drain cooked water and keep aside the cooked yam pieces.

3). Grate or crush a small piece of jaggery and keep aside.

4). Soak a small lemon size tamarind in 2 tbsp of water for 5 minutes. Squeeze and extract tamarind pulp and keep aside.

5). Roast the ingredients given below one by one. 

Heat 1/4 tsp oil in a pan and roast red chillies till crispy (not burnt) and keep aside. Add coriander seeds in the same pan and roast for a second and keep aside.Add methi seeds and mustard seeds in the same pan and roast both for a second and switch off the flame. Add turmeric powder and hing powder and mix with all the roasted ingredients and keep aside to cool.

6). Grind all the above roasted ingredients with extracted tamarind pulp to a smooth paste adding very little water. Keep aside the ground chilly paste.

7). Keep aside 1tsp mustard seeds and 1spring curry leaves for seasoning the yam curry.

Method:-

1). In a cooking pan add the cooked yam pieces, ground chilly paste and little water. Mix well and boil for few minutes.

2). Add required salt into the cooking pan and mix with the ground chilly paste and cooked yam pieces.

3). Add grated jaggery into the pan and mix with the cooked yam pieces and ground chilly paste. Boil and cook for 2 minutes on low flame.

 

4). When the cooked yam curry becomes little thick and nicely coated with the chilly paste, mix well and switch off the flame.

5). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and saute well. Add curry leaves and fry in oil for a second and switch off the flame.

6). Pour the above seasoning into the yam curry (Surna Tambude) in the cooking pan.

7). Transfer the sweet and spicy Surna Tambude to a serving bowl.

A very tasty, sweet and spicy yam currry, Surna Tambude is ready to serve as a side dish with rice, dosa or idli.

Avalo Puddi Gallolo (Gooseberry Dry Pickle)

Gooseberry Dry Pickle (Avalo Puddi Gallolo in Konkani) is a delicious and mouth watering dry pickle made with large and fresh Indian gooseberries and this dry pickle will stay good for more than 2 years. Avalo Puddi Gallolo recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Avalo Puddi Gallolo (Gooseberry Dry Pickle).

Ingredients:-

Gooseberry.                  -20 or 25 (large)
Dry Red chilly powder - 4tbsp (or Dry Red chilly.-150 gm)
Mustard seeds.              -1tsp
Methi seeds.                  -1tsp
Hing powder.                 -1tsp
Salt.                                - 2tsp
Gingelly oil.                   - 1/4 cup

Instructions:-

1). Wash fresh and large gooseberries and pat dry with a clean cloth. Steam cook the gooseberries for 5 minutes in a steamer or in a idli cooker. Switch off the flame and transfer the steamed gooseberries on a plate and keep aside to cool. Once cooled pat dry the steamed gooseberries. Seperate the gooseberry segments with a knife and discard the seeds.

2). Dry roast mustard seeds and methi seeds seperately and crush them seperately to a smooth and little coarse powder using a mortar and pestle. Keep the crushed mustard powder and methi powder on a plate.

3). Roast dry red chillies in little gingelly oil on low flame and grind to a smooth powder or you can use dry red chilly powder. (In this pickle kashmiri dry red chilly powder is used)

4). In a small pan dry heat 2tsp salt for a second on low flame and keep aside to cool.

Method:-

1). Heat gingelly oil (sesame oil) in a wide bottom steel pan on medium flame.

2). Add gooseberry segments into the pan and saute well in oil with a dry spoon.

3). Add salt into the pan and mix well with the gooseberry segments.

4). Keep on stirring the gooseberry segments with dry spoon and fry the gooseberry segments in oil for 20 minutes. Gooseberry segments shrink a little and start to change its colour.

5). When the gooseberry segments starts to slightly change it's colour add hing powder and mix well.

6). Lower the flame and add crushed mustard seeds and methi seeds and mix with the gooseberry segments.

7). Add kashmiri dry red chilly powder (or add roasted and ground red chilly powder) into the pan and mix with the gooseberry segments on low flame.

8). When the pickle gets dry switch off the flame.Mix well all the ingredients in the pan with a dry spoon until the spice powders nicely coated with the gooseberry segments.

9). Keep aside the gooseberry dry pickle (avalo puddi gallolo) to cool.

10). Once cooled to room temperature, store the gooseberry dry pickle in a clean and sun dried glass bottle with a clean dry spoon and close the glass bottle tightly with its lid.

Avalo Puddi Gallolo (Gooseberry Dry Pickle) is ready to use.This gooseberry dry pickle has a good shelf life and it will stay good for more than 2 years.No need to keep the gooseberry dry pickle in the refrigerator. Always use clean and dry spoon to take out the pickle from glass bottle for better shelf life.

Avaal Boi (Konkani Recipe)

Avaal Boi is a healthy and delicious Konkani dish made with gooseberry segments goes well as a side dish with rice, dosa or idli. Avaal Boi recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Avaal Boi.

Ingredients:-

Gooseberry .             - 4
Turmeric powder.     - a pinch
Grated coconut.        -3 tbsp
Red chillies.              -5
Coriander seeds.       -1/2 tsp
Cumin seeds (Jeera). -1/2 tsp
Curd or Buttermilk.   -3/4 cup    

Salt.                           - to taste

For Seasoning:-

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

Instructions:-

1). Wash gooseberries and soak in little boiling water for about 45 minutes adding a pinch of turmeric powder.Switch off the flame and remove the boiled gooseberries from water and discard the boiled water. Seperate the gooseberry segments using a knife. Remove and discard the gooseberry seeds. Keep the seperated gooseberry segments on a plate.

2). Heat 1/2 tsp coconut oil in small pan and roast dry red chillies till crispy and keep aside. (It should not be burnt). In the same pan add coriander seeds and roast till nice aroma comes and keep aside.Dry roast 1/2 tsp cumin seeds (jeera) in the same pan for a second and keep aside. Grind all the above roasted ingredients along with grated coconut, gooseberry segments and required salt to a smooth paste adding 2tbsp of water. Keep aside the ground paste.

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

Method:-

1). In a mixing bowl add the ground gooseberry coconut paste.

2). Add whisked curd into the mixing bowl and mix with the ground paste using a spoon.

3). Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds and 1/4 tsp cumin seeds and saute well. Add curry leaves and fry in oil for a second. Switch off the flame.

4). Pour the above seasoning to the curd gooseberry mixture in the mixing bowl.

5). Mix well all the ingredients in the mixing bowl with a spoon and keep aside.

A tasty and healthy Avaal Boi (gooseberry dish) is ready to serve.

Tomato Coconut Curry

Tomato Coconut Curry is a coconut based delicious gravy dish made with tomatoes and goes well with rice.

The following ingredients are needed to prepare Tomato Coconut Curry.

Ingredients:-

Tomato.                - 4
Green chillies.      - 2
Turmeric powder. - 3/4 tsp
Salt.                      - to taste

For grinding Coconut Cumin paste:-

Grated Coconut. -1 cup
Cumin seeds.     -1/2 tsp

For Seasoning:-

Coconut oil.      - 2 tsp
Mustard seeds. - 3/4 tsp
Cumin seeds.    -1/2 tsp
Curry leaves.     -1spring

Instructions:-

1). Wash and chop tomato into thin lengthy slices and keep aside.

2). Wash and slit green chillies into lengthy pieces and keep aside.

3). Grind grated coconut along with cumin seeds to a coarse paste adding very little water. Keep aside the ground coconut cumin paste.

Method:-

1). Heat coconut oil in a pan and splutter mustard seeds and cumin seeds and saute well.

2). Add slit green chillies into the pan and fry in oil for a second.Add curry leaves and fry in oil and saute well.

3). Add chopped tomatoes along with required salt into the pan and mix well. Cover and cook on low flame till the tomato slices become soft.

4). Add Turmeric powder into the pan and mix with the cooked tomato slices.

5). Add ground coconut cumin paste into the pan along with 1 and 1/2 cup of water and stir well. Give a boil and switch off the flame.

6). Transfer the tomato coconut curry to a serving bowl.

A tasty Tomato Coconut Curry is ready to serve with rice.

Avalo Daddaylolo (Crushed Gooseberry)

Crushed Gooseberry (Avalo Daddaylolo in Konkani) is a simple, easy to prepare tasty and healthy side dish made with raw gooseberries goes well with rice or kanji (rice gruels).

The following ingredients are needed to prepare Crushed Gooseberry /Avalo Daddaylolo.

Ingredients:-

Raw Gooseberry. - 3
Green chilliy.       - 1
Salt.                      - to taste
Coconut oil.          -1tsp

Instructions:-

1). Wash raw gooseberries and chop into small pieces and discard the seeds.

2). Wash green chilly and pat dry with a clean cloth.

Method:-

1). Grind the chopped raw gooseberry pieces, green chilly and little salt in a small mixer grinder to a smooth paste.

2). Transfer the ground gooseberry green chilly mixture on a serving plate.

3). Add 1tsp coconut oil on the ground gooseberry mixture and mix well.

A tasty and healthy Avalo Daddaylolo (Crushed Gooseberry) is ready to serve.

Karikku Dosa (Tender Coconut Dosa).

Tender Coconut Dosa also known as Karikku Dosa (in Malayalam) and Adsara Polo (in Konkani) is a healthy breakfast dish made with idli rice and tender coconut. Karikku Dosa recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Karikku Dosa (Tender Coconut Dosa).

Ingredients:-

Idli Rice.                    -2 cup
Tender Coconut.        -1
Salt.                           -3/4 tsp
Sugar.                        - a pinch

Cumin seeds (Jeera).-1/2tsp (optional)

Instructions:-

1). Cut tender coconut into halves and take out the white tender part of the coconut using a knife and keep aside on a plate.

2). Wash and soak idli rice in water for 6 hours. Drain the soaked water and keep aside the soaked rice.(You can use raw rice instead of idli rice).

Method:-

1). Grind soaked idli rice and tender parts of coconut in a mixer grinder to a smooth paste adding little water. Transfer the ground batter to a bowl. Add salt, a pinch of sugar and little more water into the batter. Mix the batter with a ladle and make a normal dosa batter consistency.(You can add raw cumin seeds in this batter) optional.

2). Heat a dosa tawa and grease with little oil.

3). Mix the ground batter and take a ladle full of batter.

4). Pour the batter on hot tawa.

5). Gently spread the batter on hot tawa and make a round thik or thin dosa.

6). Cover and cook dosa on low flame.

7). Open the lid and spread little oil on the sides of the dosa with oil brush.

8). Flip the dosa with a flat spatula to cook the other side.

9). When both sides of the dosa are cooked well, remove the cooked dosa from hot tawa using flat spatula.

10). Transfer the karikku dosa (tender coconut dosa) to a serving plate.Make tender coconut dosa with the remaining batter.

Karikku Dosa / Tender Coconut Dosa /Adsara Polo is ready to serve with chutney of your choice