Kachila Ambat (Kochi GSB Konkani Recipe)

Kachila Ambat / Kachil Ambat is a Kochi GSB Konkani style curd and coconut based curry made with Kachil. Kachil Ambat is usually prepared during special festival occasions. Kachil is a variety Yam available in plain white and purple colour. A detailed recipe of Kachila Ambat and step by step method with photos.

The following ingredients are needed to prepare Kachila Ambat / Kachil Ambat.

Kachil.                            - 1/2 kg (white colour)
Ash gourd [Kuvale].       - 250 gm.
Colocasia root [Mande]. - 5
Curd.                               -2 cup
Salt.                                 - to taste

For Grinding the Coconut Paste:-

Grated Coconut. -1cup
Green chillies.    -2

For Seasoning:-

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

Instructions:-

1. Chop and remove the outer skin of Kachil and chop into medium cubes. Wash well and keep aside.

2. Chop and remove the outer skin of Ash gourd. Remove the seeds and chop the Ash gourd into medium cubes. Wash well and keep aside.

3. Remove the outer skin and chop Colocasia root [Mande] into lengthy pieces. Wash well and keep aside.

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

5. Grind grated Coconut along with Green chillies to a fine paste. Keep aside the ground Coconut paste.

Method:-

1. In a pressure cooker add chopped Kachil pieces, Ash gourd pieces, Colocasia pieces and 1cup of water and pressure cook for 2 whistles. (You can cook the vegetables in a cooking vessel adding water and Salt till soft).

2. In a cooking vessel add the pressure cooked vegetables and add 2 cup of water.

3. Add required Salt into the cooking vessel and mix well.

4. Boil and cook the vegetables for 2 minutes on low flame.

5. Add the ground Coconut paste into the cooking vessel and mix well.

6. Boil and cook for 2 minutes on low flame. Switch off the flame.Keep aside the curry to cool.

7. Keep aside the curry to cool.Then add whisked Curd into the curry in the cooking vessel and mix well.

8. Heat Coconut oil in a pan on low flame for seasoning. Splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry well.

9. Pour the above seasoning into the curry in the cooking vessel.

10. Transfer the Kachila Ambat to a serving bowl.

A very tasty Kachila Ambat is ready to serve with Rice.

KACHILA AMBAT RECIPE - STEP BY STEP METHOD WITH PHOTOS

Instructions:-

1. Chop and remove the outer skin of Kachil and chop into medium cubes. Wash well and keep aside.

2. Chop and remove the outer skin of Ash gourd. Remove the seeds and chop the Ash gourd into medium cubes. Wash well and keep aside.

3. Remove the outer skin and chop Colocasia root [mande] into lengthy pieces. Wash well and keep aside.

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

5. Grind grated Coconut along with Green chillies to a fine paste. Keep aside the ground Coconut paste.

Method:-

1. In a Pressure cooker add chopped Kachil pieces, Ash gourd pieces, Colocasia pieces and 1cup of water and pressure cook for 2 whistles. (You can cook the vegetables in a cooking vessel adding water and Salt till soft).

2. In a cooking vessel add the pressure cooked vegetables and add 2 cup of water.

3. Add required Salt into the cooking vessel and mix well.

4. Boil and cook the vegetables for 2 minutes on low flame.

5. Add the ground Coconut paste into the cooking vessel and mix well.

6. Boil and cook for 2 minutes on low flame.Switch off the flame.

7. Keep aside the Curry to cool.Then add whisked Curd into the curry in the cooking vessel and mix well.

8. Heat Coconut oil in a pan on low flame for seasoning. Splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry well.

9. Pour the above seasoning into the curry in the cooking vessel.

10. Transfer the Kachila Ambat to a serving bowl.

A very tasty Kachila Ambat is ready to serve with Rice.

Mugu ani Jeeve Kelya Sukke (GSB Konkani Recipe) / Green gram and Raw Banana Dry Masala Curry.

Mugu ani Jeeve Kelya Sukke is a GSB Konkani style coconut based dry masala curry made with Green gram and raw Bananas goes well as a side dish with rice and dal curry.

The following ingredients are needed to prepare Mugu ani Jeeve Kelya Sukke / Green gram and Raw Banana Dry Masala Curry 

Ingredients:-

Green gram.    -1/2 cup
Raw Banana.   -5
Salt.                 - to taste
Dharambe sol. -a small piece ( kudam puli)

For Coconut Masala Mixture:-

Coconut grated.      -1cup
Red chilly powder. -1 tsp
Turmeric powder.    -1/4 tsp

For Seasoning:-

Coconut oil.    - 2tsp
Urad dal.         -1tsp
Mustard seeds. -1tsp

Instructions:-

1. Soak Green gram in Water for 8 hours or overnight. Pressure cook the soaked Green gram along with 3/4 cup of water for 2 whistles and keep aside.

2. Wash and Peel the outer skin and chop raw Bananas into small pieces and keep the chopped raw Banana pieces in water. Drain water completely just before cooking.

3. In a bowl add grated Coconut, Red chilly powder and Turmeric powder. Mix all the the 3 ingredients in the bowl together thoroughly using your hands.Keep aside the Coconut Masala mixture.

Method. :-

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

2. Add the chopped raw Banana pieces into the pan and saute well. Add 3/4 cup of water into the pan. Cover and cook the raw Banana pieces till soft.

3. Add the cooked Green gram, a small piece of Dharambe sol (Kudam puli) and required Salt into the pan and mix well.

4. Add the Coconut Masala mixture into the pan and saute well till the water is evaporated. Switch off the flame.

5. Transfer the Sukke to a serving bowl

A tasty Mugu ani Jeeve Kelya Sukke / Green gram and Raw Banana Dry Masala Curry is ready to serve as a side dish with rice and dal curry.

Vaingana Mashinga Sange Sagle / Brinjal and Drumstick Dry Masala Curry [Konkani Recipe]

Vaingana Mashinga Sange Sagle is a Konkani style coconut based dry masala curry made with long green Brinjal and Drumstick. A delicious dry masala curry goes well as a side dish with rice. A very tasty, simple and easy to make recipe with step by step method and photos.

The following ingredients are needed to prepare Vaingana Mashinga Sange Sagle / Brinjal and Drumstick Dry Masala Curry..

Ingredients:-

Long Green Brinjal. - 6
Drumstick.                -3

For dry Masala paste:-

Grated Coconut.  - 1cup
Dry Red chillies.  - 5
Coriander seeds.  -1tbsp
Fenugreek seeds. -1/4tsp
Tamarind.             - a small piece

For Seasoning:-

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

Instructions:-

1. Remove the stem and wash the long green Brinjal and chop into halves lengthwise and then chop into 3/4 inch small lengthy pieces. Keep aside.

2. Remove the string like outer skin of the Drumstick and chop the Drumstick into 1 and 1/2 inch lengthy pieces. Wash well and keep aside.

3. Roast Red chillies in little oil in a pan on low flame and keep aside. In the same pan add Coriander seeds and roast well till a nice aroma comes. Add Fenugreek seeds [Methi seeds] and roast for a second and switch off the flame . Keep aside the roasted Coriander seeds and Fenugreek seeds.

4. Grind grated Coconut along with roasted Red chillies, roasted Coriander seeds, roasted Fenugreek seeds and Tamarind to a coarse paste adding very little water. Keep aside the coarsely ground Coconut Masala paste..

Method:-

1. Heat oil in a pan and splutter Mustard seeds and saute well. Add Curry leaves and fry well.

2. Add chopped Drumstick pieces, 1cup of water and required Salt into the pan and cook the Drumstick pieces till soft.Then add chopped long green Brinjal pieces into the pan and saute well along with cooked Drumstick pieces. Cover and cook till the Brinjal pieces become soft.

3. Add coarsely ground Coconut Masala paste into the pan and mix well.

4. Mix well the cooked Brinjal and Drumstick pieces with the ground Cococnut Masala paste and cook on low flame till the water completely evaporates. Switch off the flame.

5. Transfer the brinjal drumstick dry masala curry to a serving plate.

A very tasty Vaingana Mashinga Sange Sagle / Brinjal and Drumstick Dry Masala Curry is ready to serve hot as a side dish with rice.

VAINGANA MASHINGA SANGE SAGLE RECIPE - STEP BY STEP METHOD AND PHOTOS

Instructions:-

1. Remove the stem and wash the long green Brinjal and chop into halves lengthwise and then chop into 3/4 inch small lengthy pieces. Keep aside.

2. Remove the string like outer skin of the Drumstick and chop into 1 and 1/2 inch lengthy pieces. Wash well and keep aside.

3. Roast Red chillies in little oil in a pan on low flame and keep aside. In the same pan add Coriander seeds and roast well till a nice aroma comes. Add Fenugreek seeds and roast for a second and switch off the flame. Keep aside the roasted Coriander seeds and Fenugreek seeds (Methi seeds).

4. Grind grated Coconut along with roasted Red chillies, roasted Coriander seeds, roasted Fenugreek seeds and Tamarind to a coarse paste adding very little water.Keep aside the coarsely ground Coconut Masala paste.

Method:-

1. Heat oil in a pan and splutter Mustard seeds and saute well. Add Curry leaves and fry well.

2. Add chopped Drumstick pieces,1cup of water and required Salt into the pan and cook the Drumstick pieces till soft.Then add chopped long green Brinjal pieces into the pan and saute well along with cooked Drumstick pieces. Cover and cook till the Brinjal pieces become soft.

3. Add the coarsely ground Coconut Masala paste into the pan and mix well.

4. Mix the cooked Brinjal and Drumstick pieces with the ground Masala paste and cook on low flame till the water completely evaporates. Switch off the flame.

5. Transfer the brinjal drumstick dry masala curry to a serving plate.

A very tasty Vaingana Mashinga Sange Sagle / Brinjal and Drumstick Dry Masala Curry is ready to serve hot as a side dish with rice.

Cabbage Undi / Steamed Cabbage Cake [Konkani Recipe]

Cabbage Undi is a Kochi GSB Konkani style delicious and healthy steamed cake made with fresh Cabbage leaves served as a breakfast dish with coconut oil. A detailed recipe and step by step method with photos.

The following ingredients are needed to prepare Cabbage Undi /  Steamed Cabbage Cake.

Ingredients:-

Cabbage.                -3 cup freshly chopped
Idli Rice.                - 2 cup
Grated Coconut.    -1 small
Dry Red chillies.   -5
Turmeric powder. -1/4tsp
Tamarind.             - a small piece
Hing powder.       -1tsp
Salt.                      -to taste.

Instructions:-

1. Wash and chop Cabbage leaves into small lengthy pieces and keep aside.

2. Wash and soak Idli Rice for 6 hours in water. Then drain the soaked water completely and keep aside.

3. Grind grated Coconut along with dry Red chillies, Turmeric powder and Tamarind to a smooth paste. Add soaked Rice and grind again to a thick and little coarse batter. Transfer the ground batter to a vessel. Add Hing powder and required Salt and mix the batter well. Keep aside the ground batter.

Method:-

1. Mix the thick ground batter in the vessel.Add the freshly chopped Cabbage leaves into the ground batter.

2. Mix the freshly chopped Cabbage leaves with the ground batter using your hands.

3. Pour the Cabbage Undi mixture in a small wide bottom vessel up to 3/4 of the vessel.

4. Keep the wide bottom vessel with Cabbage Undi mixture on a steamer plate.

5. Boil sufficient water in the steamer vessel on high flame.

6. When water in the steamer vessel boils, lower the flame to medium heat and place the steamer plate with Cabbage Undi mixture vessel on the steamer vessel.

7. Close the steamer plate with a lid and steam cook the Cabbage Undi for 25 minutes on medium flame.

8. When done, switch off the flame and open the lid. Remove the steamer plate from the steamer vessel and allow the steamed Cabbage Undi to cool.

9. When cooled transfer and demould the Cabbage Undi to a serving plate.

10. Cut the steamed Cabbage Undi into desired shapes.

 A very tasty and healthy Cabbage Undi / Steamed Cabbage Cake is ready to serve with Coconut oil for breakfast or dinner.

Try the recipe and enjoy the tasty and healthy breakfast dish.

CABBAGE UNDI /STEAMED CABBAGE CAKE -STEP BY STEP METHOD AND PHOTOS

Instructions:-

1. Wash and chop Cabbage leaves into small lengthy pieces and keep aside.

2. Wash and soak Idli Rice for 6 hours in water. Then drain the soaked water completely and keep aside.

3. Grind grated Coconut along with dry Red chillies, Turmeric powder and Tamarind to a smooth paste. Add soaked Rice and grind again to a thick and little coarse batter. Transfer the ground batter to a vessel. Add Hing powder and required Salt and mix the batter well. Keep aside the ground batter.

Method:-

1. Mix the thick  ground batter in the vessel.Add the freshly chopped Cabbage leaves into the ground batter.

2. Mix the freshly chopped Cabbage with the ground batter using your hands.

3. Pour the Cabbage Undi mixture in a small wide bottom vessel up to 3/4 of the vessel.

4. Keep the wide bottom vessel with Cabbage Undi mixture on a steamer plate.

5. Boil sufficient water in the steamer vessel on high flame.

6. When water in the steamer vessel boils, lower the flame to medium heat and place the steamer plate with Cabbage Undi mixture on the steamer vessel.

7. Close the steamer plate with a lid and steam cook the Cabbage Undi for 25 minutes on medium flame.

8. When done, switch off the flame and open the lid. Remove the steamer plate from the steamer vessel and allow the steamed Cabbage Undi to cool.

9. When cooled transfer and demould the Cabbage Undi to a serving plate.

10. Cut the steamed Cabbage Undi into desired shapes.

 A very tasty and healthy Cabbage Undi / Steamed Cabbage Cake is ready to serve with Coconut oil for breakfast or dinner.

Try the recipe and enjoy the tasty and healthy breakfast dish.