Birmi Karmbala Upkari (Bimbula Upkari)

Bilimbi fruit is called Birmi Karmbal / Bimbul in Konkani. Birmi Karmbala Upkari / Bimbula Upkari is a delicious stir fry made with Bilimbi fruits and can be served as a side dish with Rice, Dosa, Idli etc.You can store the Birmi Karmbala Upkari in the refrigerator and it wiil stay good for a month.

The following ingredients are needed to prepare Birmi karmbala Upkari / Bimbula upkari.

Ingredients:-

Bilimbi [Birmi karmbal]. -18
Urad dal.                          -2tsp
Dry Red chillies.              - 4
Chana dal.                        -2tsp
Hing powder.                   -1tsp
Coriander seeds.              -2tsp
Mustard seeds.                -1tsp
Salt.                                 -to taste
Oil.                                  -2tsp

Instructions:-

1. Wash and clean the Bilimbi fruits / Birmi Karmbal / Bimbul.

2. Chop each fruit into 4 lengthy pieces and keep aside.

3. Heat 1/4 tsp oil in a pan on low flame and dry roast Urad dal, Chana dal, Red chillies and Coriander seeds till dal change its colour to light brown. Switch off the flame and add Hing powder. Keep aside the roasted ingredients to cool.

4. Grind the above roasted ingredients to a fine powder and keep aside.

Method:-

1. Heat oil in a pan and splutter Mustard seeds and saute well.Add the chopped Bilimbi pieces and saute well.

2. Add required Salt and sprinkle some water.Saute well till the Bilimbi pieces become soft on low flame.

3. Add the ground spice powder into the pan.

4. Saute well till the Bilimbi pieces are nicely coated with the ground spicy powder. Switch off the flame.

5. Transfer the Birmi Karmbala Upkari to a serving bowl.

A very tasty Birmi Karmbala Upkari is ready to serve as a side dish with Rice, Dosa, Idli etc.

BIRMI  KARMBALA  UPKARI [BIMBULA  UPKARI] RECIPE - STEP BY STEP METHOD WITH PHOTOS

Instructions:-

1. Wash and clean the Bilimbi fruits / Birmi Karmbal / Bimbul.

2. Chop each fruit into 4 lengthy pieces and keep aside.

3. Heat 1/4 tsp oil in a pan on low flame and dry roast Urad dal, Chana dal, Red chillies and Coriander seeds till dal change its colour to light brown. Switch off the flame and add Hing powder. Keep aside the roasted ingredients to cool.

4. Grind the above roasted ingredients to a fine powder and keep aside.

Method:-

1. Heat oil in a pan and splutter Mustard seeds and saute well.Add the chopped Bilimbi pieces and saute well.

2. Add required Salt and sprinkle some water.Saute well till the Bilimbi pieces become soft on low flame.

3. Add the ground spice powder into the pan.

4. Saute well till the Bilimbi pieces are nicely coated with the ground spicy powder. Switch off the flame.

5. Transfer the Birmi Karmbala Upkari to a serving bowl.

A very tasty Birmi Karmbala Upkari / Bimbula Upkari is ready to serve as a side dish with Rice, Dosa, Idli etc.

Potato Saung (Batata Saung)

Potato Saung / Batata Saung also known as Batate Song is a popular Konkani dish made with potato and onion, cooked in spicy coconut masala paste. A delicious and spicy side dish goes well with Rice, Chapathi, Paratha etc.

The following ingredients are needed to prepare Potato Saung / Batata Saung 

Ingredients:-

Potato. -2 medium size
Salt.     - to taste

For grinding the Coconut Masala paste:-

Grated Coconut.                -1/2 cup
Kashmiri dry Red chillies. - 6 or 8
Coriander seeds.                 -1tbsp
Fenugreek seeds (Methi).    -10 seeds only
Tamarind.                             - a marble size

For Seasoning:-

Coconut oil. -1tsp
Onion.          -1 medium size
Salt.              -a pinch

Instructions:-

1. Peel, wash and chop the Potatoes into small pieces. Pressure cook the chopped Potato pieces adding 1cup of water for 2 whistles and keep aside.

2. Peel and finely chop Onion and keep aside.

3. Heat a pan and dry roast Coriander seeds and Fenugreek seeds. Keep aside.

4. In a small vessel boil the Kashmiri Red chillies adding little water till soft and keep aside.

5. Grind the grated Coconut along with roasted Coriander seeds, Fenugreek seeds, boiled Kashmiri Red chillies and Tamarind to a smooth paste adding very little water and keep aside the ground coconut masala paste.

Method:-

1. Heat Coconut oil in a pan and add finey chopped Onion.

2. Add a pinch of Salt and saute well till the Onion becomes translucent.

3. Add the cooked Potato pieces into the pan.

4. Mix the Potato with the Onion pieces.

5. Add ground  coconut masala paste into the pan .

6. Add required Salt and 1/4 cup of water and mix well.Boil and cook for 5 minutes on low flame and stir in between.

7. When the gravy become semi thick, stir well and switch of the flame.

8. Transfer the spicy Potato curry to a serving bowl.

A very tasty and delicious Potato Saung / Batata Saung is ready to serve hot with Rice, Chapathi, Paratha etc

POTATO SAUNG / BATATA SAUNG RECIPE- STEP BY STEP METHOD WITH PHOTOS

1. Peel, wash and chop the Potatoes into small pieces. Pressure cook the chopped Potato pieces adding 1cup of water for 2 whistles and keep aside.

2. Peel and finely chop Onion and keep aside.

3. Heat a pan and dry roast Coriander seeds and Fenugreek seeds. Keep aside.

4. In a small vessel boil the Kashmiri Red chillies adding little water till soft and keep aside.

5. Grind the grated Coconut along with roasted Coriander seeds, Fenugreek seeds, boiled Kashmiri Red chillies and Tamarind to a smooth paste adding very little water and keep aside the ground coconut masala paste.

Method:-

1. Heat Coconut oil in a pan and add finey chopped Onion.

2. Add a pinch of Salt and saute well till the Onion becomes translucent.

3. Add the cooked Potato pieces into the pan.

4. Mix the Potato pieces with the Onion pieces.

5. Add ground coconut masala paste into the pan 

6. Add required Salt and 1/4 cup of water and mix well.Boil and cook for 5 minutes on low flame and stir in between.

7. When the gravy become semi thick, stir well and switch of the flame.

8. Transfer the spicy Potato curry to a serving bowl.

 A very tasty and delicious Potato Saung / Batata Saung is ready to serve hot with Rice, Chapathi, Paratha etc.

Cornflakes Chivda / Cornflakes Mixture.

Cornflakes Chivda is a deep fried Cornflakes mixture served as a tea time snack.

The following ingredients are needed to prepare Cornflakes Chivda / Cornflakes Mixture.

Ingredients:-

Cornflakes.            - 2cup
Peanuts.                -1/2cup
Kerala Pappadam. - 5
Green chillies.        - 4
Curry leaves.          -1spring
Cumin seeds.         -1tsp
Turmeric powder.    -1/2tsp
Salt.                         - to taste
Oil.                           - 3tsp for seasoning
Oil.                           - for deep frying


Instructions:-

1. Take 2cup Corn flakes.

Cornflakes.

2. Heat oil in a pan for deep frying and add the Cornflakes and deep fry till they expand and become crisp and golden colour.Keep aside.

 

3. In the same pan deep fry1/2 cup raw Peanuts till crisp and keep aside.

4. Chop 5 Kerala Pappadam into lengthy strips and again chop into 1/2 inch lengthy pieces.In the same pan deep fry the chopped Pappadam pieces and keep aside.

5. Wash, pat dry and slit 4 Green chillies into halves and keep aside.




Method:-

1. Heat oil in a wide bottom kadai and splutter Mustard seeds and Cumin seeds. Saute well.

2. Add Green chillies and fry in oil till crisp and colour changes.

3. Add Curry leaves and fry in oil till crisp.

4. Add Turmeric powder and required Salt and mix well.

5. Lower the flame and add the fried Cornflakes and mix well.

6. Add the fried Peanuts and mix well.

7. Add the fried Kerala Pappadam and gently toss with a spatula and switch off the flame.

8. Combine all the ingredients together with the fried Cornflakes and allow to cool.

A tasty, crunchy and crispy Cornflakes Chivda / Cornflakes Mixture is ready to serve as a tea time snack.

Kadala Curry Without Coconut

Chickpea curry is called Kadala curry. A tasty side dish made with Chickpeas without coconut and goes well with rice, puttu, chapathi, appam etc.

The following ingredients are needed to prepare Kadala Curry without Coconut.

Ingredients:-

Chickpea (Kadala).     -2 cup
Tomato.                       -3
Onion.                         -1
Green chillies.             -3
Ginger.                         - 1/2 inch piece.
Garlic.                          -3 cloves
Red chilly powder.       -1/2tsp
Turmeric powder.         -1/4tsp
Coriander powder.        -1/2tsp
Garam masala powder. -1/4tsp
Pepper powder.             -1/4tsp

For Seasoning:-

Cooking oil.     -2tsp
Mustard seeds. -1tsp
Curry leaves.    -1spring

Instructions:-

Wash and soak Chickpeas in water overnight and pressure cook the soaked Chickpeas along with Salt and 1cup of water for 3 whistles and keep aside.

Peel and finely chop Onion and keep aside.

Wash and finely chop Green chillies and keep aside.

Peel and finely chop Ginger and Garlic. Keep aside

Wash and finely chop Tomatoes and keep aside.

Method:-

Heat oil in a wide bottom pan and splutter Mustard seeds and saute well.

Add chopped Onion pieces and saute well till translucent.

Add finely chopped Ginger and Garlic and saute well till the raw smell of the Garlic goes off.

Add Curry leaves and saute well

Add chopped Tomatoes and saute well till mushy.

Add Red Chilly powder, Turmeric powder, Coriander powder and Pepper powder and mix well.

Add cooked Chickpeas along with the cooked 1cup of water and mix well.

Add Garam masala powder and mix well. Boil and cook for 2 minutes on low flame and switch off the flame.

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

Pour the above seasoning into the Kadala curry in the wide bottom pan.

A very tasty and delicious Kadala Curry without Coconut is ready to serve with Rice, Puttu, Paratha, Chapathi, Appam etc.

Pumpkin Chutney

The following ingredients are needed to prepare Pumpkin Chutney.

Ingredients:-

Pumpkin              - a small piece
Grated Coconut.  -1/2 cup
Dry Red chillies.  - 4
Coriander leaves. -1 bunch
Tamarind.             - a small marble size
Urad dal.              -2 tsp
Cooking oil.         -1tsp
Salt.                      - to taste.

Instructions:-

Peel the outer skin and remove the seeds of a small Pumpkin piece. Chop into small pieces. Wash well and keep aside.

Heat oil in a pan and roast dry Red chillies and keep aside. 

In the same pan add Urad dal and roast well till brown colour and keep aside.

In the same pan add chopped Pumpkin pieces, little Salt and 1/2 cup of water.Boil and cook till the Pumpkin pieces become soft and keep aside to cool.

Method:-

Grind the cooked Pumpkin pieces along with roasted Red chillies, roasted Urad dal, Tamarind and chopped Coriander leaves to a fine paste.

Transfer the ground paste to a serving bowl.

A very tasty Pumpkin Chutney is ready to serve with Dosa, Idli and also as a side dish with Rice.