Ambya Solla Gashi/ Sun dried Salted Raw Mango Slice Curry

Ambya solla gashi is a roasted coconut spicy masala curry made with sun dried salted raw mango slices and goes well with rice. Sun dried raw mango slice is called ambya sol in Konkani.

The following ingredients are needed to prepare Ambya Solla Gashi / Sun-dried Raw Mango Slice Curry.

Sun dried salted raw mango slices.-5 slices
Tur dal.               -1/2 cup
Grated Coconut. -1 cup
Dry Red chillies. -5
Urad dal.             -1tbsp
Coriander seeds. -1tbsp
Turmeric powder.-a pinch
Salt.                     -to taste

For Sun Dried Salted Raw Mango Slices

Wash and cut raw mangoes into lengthy slices and remove the seeds. Apply required salt on chopped raw mango slices and spread them on a plastic sheet. Keep the salted raw mango slices under hot sun to dry for 4 to 5 days.Once dried completely store them in a clean and dry airtight glass bottles.

Instructions:-

1). Wash and pressure cook tur dal for 2 whistles adding 1 and 1/4 cup of water and keep aside.

2). Heat a pan and dry roast urad dal, dry red chillies, coriander seeds and grated coconut till golden brown colour and switch off the flame. Add a pinch of turmeric powder into the dry roasted ingredients. Mix well and keep aside the roasted ingredients to cool. Once cooled grind all the roasted ingredients together to a smooth paste without adding water. Keep aside the ground roasted coconut spicy masala paste.

Method:-

1). In a cooking vessel add the salted and sun dried raw mango slices (ambya sol in Konkani), little salt and 2 cup of water. Boil and cook the sun dried salted raw mango slices till soft.

2). Add cooked tur dal along with cooked water into the cooking vessel and mix well. Boil for a minute on low flame.

3). Add ground roasted coconut spicy masala paste into the curry in the vessel and mix well. Boil the curry and cook for 4 to 5 minutes on low flame and switch off the flame.

4).Transfer the ambya solla gashi / sun dried salted raw mango slice curry to a serving bowl.

A very tasty and delicious Ambya Solla Gashi / Sun-dried Salted  Raw Mango Slice Curry is ready to serve with rice.

White Chana Ghashi/ Chickpea Coconut Masala Curry/ Chana Gassi

White Chana Ghashi / Konkani chana ghassi / Chana gassi is a very tasty and easy to prepare Konkani style white chickpea coconut masala curry goes well with rice, dosa, idli, appe, chapathi and poori. White Chana Ghashi recipe is given below with step by step photos.

The following ingredients are needed to prepare White Chana Ghashi.

Ingredients:-

White Chana/ White chickpea. -1/2 cup
Grated coconut.  -1/2 of a coconut
Dry red chillies.  -4
Turmeric powder.-1/4tsp
Tamarind.            - a gooseberry size
Mustard seeds.     -1tsp
Urad dal.              -3/4 tsp
Curry leaves.        -few
Water.                    -as required
Salt.                       -to taste
Coconut oil/ oil   . -1tbsp +1tsp

Instructions:-

Wash and soak white chana / white chickpea / kabuli chana in water overnight. Drain and pressure cook soaked white chana adding 1 cup of water for 3 whistles or till soft.

Method:-

1). In a wide bottom pan add the pressure cooked white chana along with little cooked water.

2). Add required salt and 1/2 cup of water into the pan and boil on low flame.

 

3). Heat 1tsp oil in a small pan and roast dry red chillies till little crisp. In a mixer grinder grind the roasted red chillies along with grated coconut, turmeric powder and tamarind to a smooth paste adding 2 tbsp of water.

4). Add the ground coconut masala paste into the pan. Wash the mixi jar with 1/4 cup of water and add it into the pan.

5). Mix the ground coconut masala paste with cooked chickpea and boil the curry for 3 to 5 minutes on low flame. Stir well in between.When the curry becomes semi thick gravy switch off the flame.

6). Heat 1tbsp coconut oil in a small pan for seasoning. Add urad dal and saute well. Splutter mustard seeds. Add curry leaves and fry in oil. Switch off the flame.

7). Pour the above seasoning to white chana ghashi /chickpea coconut masala curry in the pan and mix well.

8). Mix the white chana ghashi / chickpea coconut masala curry using a ladle.

  Transfer the chana ghashi to a serving bowl.

Very tasty White Chana Ghashi / Chickpea Coconut Masala Curry / Chana Gassi is ready to serve.

Ammini Kozhukattai / Steamed Mini Rice balls

 

 

 Ammini kozhukattai /steamed mini rice balls are very easy to prepare steamed and stir fried small rice dumplings made with rice flour and can be served for breakfast, dinner or as a evening snack along with chutney. Ammini Kozhukattai / Steamed Mini Rice Balls recipe is given below with step by step photos.

The following ingredients are needed to prepare Ammini  Kozhukatta / Steamed Mini Rice balls.

Ingredients:-

Rice flour.-1cup
Water.       -2 cup
Oil.           -1tsp
Salt.          -1/2 tsp

For Seasoning:-

Mustard seeds.-1/2 tsp
Urad dal.         -1/2 tsp
Cumin seeds.  -1/4 tsp
Dry red chilly. -2
Curry leaves.   -1 sprig
Asafoetida.      -a pinch
Grated coconut.-1/4 cup
Oil.                    -1tbsp

Instructions:- 

In a kadai add 2 cup of water, 1tsp oil, 1/2 tsp salt and boil on medium flame. Add 1 cup rice flour into the boiling water and stir well till it becomes a thick dough. Switch off the flame and keep aside the thick rice dough to cool for 10 minutes. 

Method:-

1). Mash the little cooled thick rice dough using your hand. Apply little oil on your palms. Take a small portion (about 1tbsp) of rice dough and keep it in between your palms and make very small round rice dough balls.Make small round rice balls with the remaining rice dough and keep them on a plate.

 

 2). Boil sufficient water in a steamer. Place the plate with small round rice balls into the steamer.Cover the steamer with lid and steam cook the small rice dough balls for 20 minutes on medium flame.

3). Remove the steamed small rice balls from steamer and keep aside to cool.

4). Heat 1tbsp oil in a pan. Add urad dal and saute well. Splutter mustard seeds and cumin seeds. Add dry red chilly broken pieces and curry leaves into the pan and fry in oil for a second. Add a pinch of turmeric powder, a pinch of asafoetida and a pinch of salt into the pan mix well.

 

5). Add steamed small rice balls into the pan and mix in the seasoning.

 6). Add grated coconut and toss the steamed mini rice balls for 5 minutes on low flame and switch off the flame.

Ammini Kozhukatta / Mini Steamed Rice Balls are ready to serve with chutney.

Moong Dal Vada

 Moong dal vada is a tasty and delicious teatime snack made with split yellow moong dal adding green chillies, finely chopped onion and coriander leaves. Moong dal vada recipe is given below with few clicks.

The following ingredients are needed to prepare Moong Dal Vada.

Ingredients:-

Yellow moong dal.-1 cup
Green chilly.        -2
Fennel seeds.       -1tsp
Asafoetida.          -1tsp
Onion.                 -1
Curry leaves.       -few
Coriander leaves.-few
Salt.                     -to taste
Oil. -for deep frying

Instructions:-

1).Wash and soak split yellow moong dal in water for 2 hours. Drain and keep aside.

2). Finely chop onion and coriander leaves and keep aside.

Method:-

1). Grind the soaked split yellow moong dal along with asafoetida, fennel seeds, green chillies and curry leaves to a coarse paste without adding water. Transfer the coarsely ground moong dal mixture to a bowl. Add finely chopped onion, coriander leaves and required salt into the ground moong dal mixture and mix well.

 

 2). Heat oil in a kadai for deep frying. Once the oil is hot drop a small amount of moong dal mixture into hot oil with a spoon and fry until golden and crisp on both sides. Remove the fried moong dal vada from hot oil with a slotted spoon and transfer to a serving bowl. Repeat the process and deep fry the remaining moong dal mixture in hot oil till golden and crisp.

Moong dal vada is ready to serve with ketchup or coconut chutney.