POTATO and ONION UPKARI / Spicy Potato Onion Curry / Potato Onion Stir Fry

POTATO and ONION UPKARI is a spicy dry side dish curry.Upkari in Konkani means dry side dish.
Spicy Potato and Onion Curry is a classical combination of cubed Potatoes and cubed Onions coated in Pepper powder and Red chilly flakes.Spicy Potato Onion Curry is  delecious and  served as a side dish for Chapathi, Roti, Naan and even tasty dry side dish with steamed Rice.

The following ingredients are needed to prepare this yummy, Spicy Potato Onion Curry.

Ingredients :-

Potato. -4 medium size
Onion. -3 medium size

For seasoning:-

Coconut oil.         -3tsp
Mustard seeds.      -1tsp
Urad dal.              -1tsp
Salt.                     -to taste
Red chilly flakes. -1tsp
Pepper powder.    -1/4tsp

Instructions:-

.Wash and boil 4 medium size Potatoes. When cooled, peel and chop into medium cubed pieces.Keep aside.

.Chop 3 medium size Onion into medium cubed pieces.keep aside.

Method ,:-

Heat Coconut Oil in a pan.Splutter Mustard seeds and Urad dal.

Add the chopped pieces of Onion.Saute well and cook till the Onion pieces become translucent.

Add Salt and saute well.

Add 1tsp Red chilly flakes and 1/4 tsp Pepper powder and mix well with the Onions.

Add boiled and chopped Potato cubes and saute well.Cover the pan with a lid and cook for 1 minute.
Mix well till the Onions and Potato cubes coated well with  the spices  and cook for 1 minute. Switch off the flame.

A tasty spicy Potato Onion dry side dish Curry is ready to serve with Chapathy,Roti, Naan or with steamed Rice.

DUDDHIYA ELCHIKKERY / PUMPKIN ERISSERY with Green gram/ Pumpkin Curry in ground Coconut Masala.

Pumpkin is called Duddhi in Konkani.Elchikkery is one of the main gravy in Kochi GSB  meals for marriage functions and other relegious functions. This curry is prepared in most of the Kochi GSB homes.Onion  and Garlic is not used in this recipe.

Elchikkery is a traditional Konkani dish made with Pumpkin and Green gram cooked in ground Coconut Masala paste and finally seasoned with roasted Coconut grating.The consistency of this gravy dish should be reasonably thick but not flowing.The signature of the Pumpkin Elchikkary is the final seasoning of roasted Coconut grating.

Pumpkim Elchikkery made with Green gram make the gravy more healthy and tasty.
The recipe is very simple ,easy and delecious.Small children also love this dish because of the sweetness of the cooked Pumpkim.It is a must try easy recipe and I can assure you that it is so yummy and tasty and even small children and adults equally love this dish.The flavour of the seasoning and the garnishing of roasted Coconut grating makes the dish more delicious.


The following ingredients are needed to prepare Duddhiya Elchikkery / Pumpkin Erissery with Green gram.

Ingredients :-

Pumpkin.       -2cup chopped cubes.
Green gram.   -1 cup.
Salt.                -to taste
Darmbya Sol. -a small piece.(also known as Kudam puli /Kerala Tamarind).

For grinding Coconut Masala paste :-

Coconut grated.     -1 cup
Dry Red chilly       -5
Turmeric Powder.  -1/4 tsp

For Seasoning :-

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

For Garnishing with grated Coconut :-

Coconut  oil.       -1/4tsp 
Coconut grating. -2tbsp

Instructions :-

Soak 1cup Green gram for 6 hours and pressure cook for 3 whistles till soft and well cooked.Keep aside.

Chop and remove the hard outer skin of the Pumpkin.Wash and chop the Pumpkin into 1/2 inch cubes and keep aside.

Grind grated Coconut along with dry Red chillies and Turmeric powder to a smooth paste adding very little water and keep aside the ground Coconut Masala paste.

Method :-

In a cooking vessel add the chopped Pumpkin cubes.Boil and cook the Pumpkin cubes adding required water and Salt till soft and tender.

Add the cooked Green gram into the cooking vessel and mix well.Boil for 2 minutes on low flame.

Add a small piece of Darmbya sol (Kudam Puli / Kerala Tamarind) and boil for 5 minutes.

Add the ground Coconut Masala paste into the cooking vessel and boil for 2 minutes.

Check for Salt and add little Salt if needed and mix well.

Add little more water to adjust the consistency of the gravy and boil for 2 minutes.The consistency of the gravy is reasonably thick but not flowing.Then switch off the flame.

Heat Coconut oil in a small pan for seasoning. Splutter Mustard seeds, Jeera [Cumin seeeds] and  saute well.Add Curry leaves and saute well. Switch off the flame.

Pour the above seasoning into the Curry in the cooking vessel.

In the same small pan heat 1/4tsp Coconut oil and add 2tbsp Coconut gratings. Roast the Coconut gratings till golden brown colour on low flame. Switch off the flame

Pour the above roasted Coconut gratings over the Duddhiya Elchikkery in the cooking vessel.

A tasty, delicious and little sweet Duddhiya Elchikkery / Pumpkin Erissery is ready to serve hot with Rice.

 Note:-

You can add cooked Tur dal instead of Green gram for preparing Duddhiya Elchikkery.

JEEVO AMBYA RAMDAYE / RAW MANGO CURRY /Raw Mango Ozichu Curry

Raw mango in Konkani is called Jeevo Ambo and Ramdaye means Curry or Gravy. Raw Mango Curry is a very simple and delicious coconut based gravy to be serve with steamed Rice.The sour flavour of the raw mango makes the Curry a lip smacking one.The recipe is very simple and easy to prepare.

The following ingredients are needed to prepare this lip smacking tasty dish.

Ingredients :-

Raw Mango.        -1 medium
Green chilly.        -2 (half slit)
Turmeric powder.-1/4 tsp
Salt.                      -to taste.

For grinding the Coconut masala :-

Coconut grating.        - 1 cup
Dry Red chillies.        - 2
Green chilly.               - 1
Jeera (Cumin seeeds). - 1/2 tsp
Shallot                         -1 (optional)

For Seasoning :-

Coconut oil.     -2tsp
Mustard seeds. -1tsp
Dry Red chilly. -1 (broken into halves)
Curry leaves.    -1 spring
Shallots.            -5 big size

Instructions :-

Wash, clean and remove the outer skin of a medium size Raw Mango, and cut into medium size pieces.Keep aside.

Peel the skin of the Shallots.Wash and chop into roundels.Keep aside.

Grind grated Coconut along with dry Red chillies, 1 Green chilly, Jeera and 1 Shallot (optional) by adding very little water to a smooth paste. Keep aside the ground Coconut Masala paste.

Method :-

In a vessel add the chopped raw Mango pieces, half slit Green chillies, Turmeric powder, required Salt and enough water and allow it to boil. Once it boils reduce the flame and let the raw Mango pieces get cooked till soft.

Once the Mango pieces are cooked add the ground Coconut Masala paste with little water. Let it cook for 2 minutes on low flame and switch off the flame.

Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add broken dry Red chilly, Curry leaves and the chopped Shallots into the pan. Saute well till the Shallots become light brown in colour and switch off the flame.

Pour this seasoning over the Raw Mango Curry in the vessel.

A lip smacking  Raw Mango Curry is ready to serve with hot steamed rice.Raw Mango gives a unique flavour and tastes to the Curry.

Try this recipe and enjoy the dish.

PAPAYA & MUGGA ELCHIKKERY/ Raw Papaya & Green gram in ground Coconut Gravy/Papaya Erissery seasoning with roasted Coconut grating.- Kochi GSB Konkani style recipe

Elchikkery is one of the main gravy in Kochi GSB Konkani meals for marriage functions and other relegious functions.It is a very easy recipe and prepared in most of the Kochi Konkani homes.

Elchikkery in Ground Coconut is a traditional dish made mostly with Pumpkin and Tur dal cooked in ground Coconut Masala paste and finally seasoned with roasted Coconut grating.The consistency of this gravy should be reasonably thick but not flowing.The signature of this gravy is the final seasoning of roasted Coconut grating in golden brown colour.This dish can also be made with Raw Papaya & Green gram instead of Pumpkin & Tur dal.Here in this recipe I used Raw Papaya with Green gram.It is a variation of the traditional Pumpkin Elchikkery.Papaya Elchikkery made with Green gram make it more healthy and tasty.It is an easy and delecious Curry prepared using Coconut Oil.It is a must try recipe and I can assure you that it is so yummy, tasty, and the flavour of the seasoning and garishing with roasted Coconut grating is awesome.

Ingredients:-

Raw Papaya. -1 medium
Green gram.  -1 cup
Salt.               -to taste.
Darmby sol . -1 small piece.( Kudam puli or Malabar Tamarind)

For grinding the Coconut Masala:-

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

For Seasoning :-

Coconut Oil.            - 2tsp
Mustard seeds.        - 1tsp
Cumin seeds(Jeera).-1/2tsp
Curry leaves.           -1 spring

For garnishing :-

Coconut grating    . -2tbsp.

Instructions:-

.Soak 1cup Green gram for 4 hours and pressure cook adding little Salt and required Water for 3 whistles till soft.Keep aside.

.Remove the outer green skin of the Raw papaya and chop into 1/2 inch cubes, wash and keep aside.

.Grind 1cup Coconut grated with Dry Red Chilly and Turmeric powder to a smooth paste.Keep aside.

Method :-

In a vessel boil 2 cup Water and add the chopped Papaya cubes with little Salt.Boil until the Papaya cubes turns soft but firm and tender.

Add Darmbya sol (Malabar Tamarind or Kudam puli) to the cooked Papaya cubes and boil for 2 minutes on low flame.

Add the cooked Green gram and mix well with the Papaya cubes and again boil for 2 minutes on medium flame.

Add the ground Coconut Masala paste to the cooked Papaya Green gram mixture and mix every thing well and boil for 2 minute.

Check for Salt and add if needed.Add a little more Water if required to adjust the consistency and boil for 2 minutes.The consistency of the gravy should be reasonably thick but not flowing. Then switch off the flame.

Heat Coconut oil in a small pan and splutter Mustard seeds.Add Jeera and Curry leaves and fry for 1 minute.Switch off the flame.Pour this seasoning into the gravy in the vessel.

In the same pan heat  little Coconut Oil. Add 2tbsp grated Coconut and roast till the Coconut starts turning golden brown colour.Pour this roasted Coconut gratinng into the prepared Elchikkery and mix well.

A yummy Papaya & Mugga Elchikkery is ready to serve hot with Rice.Try and enjoy. 

KARBAVA THUMBALI PUDDI/ Spiced Curry leaves Chutney Powder.

 Curry leaves  are called Karbavu in Konkani and Thumbali Puddi means spiced Chutney Powder.Curry leaves have numerous health benefits.Curry leaves have Vitamins and rich in Calcium and a good digestive.There may be different ways of making Curry leaves Chutney powder.Curry leaves Chutney Powder can be served with Idli, Dosa, Upma, Lemon Rice etc and is a healthy, 

delicious and easy to make chutney powder recipe.

You can just mix this Curry leaves Chutney powder with cooked Rice along with the seasoning of Mustard seeds, fried Ground nut and little Salt in a tsp of Ghee and the taste is awesome.

The following ingredients are needed to prepare Karbava Thumbali Puddi/ Spiced Curry Leaves Chutney Powder.

Ingredients :-

Curry leaves   .     -1 cup tightly packed.
Urad dal.               - 2tbsp
Chana dal.             -2tbsp
Tur dal.                  -2tbsp
Dry Red chilly.      -6
Black Pepper.         -2tsp
Jeera.                      -2tsp
Desiccated Coconut.-3tbsp (Copra or  dry Coconut grated)
Tamarind.                -a lemon size.
Salt.                         -to taste


Instructions &Method :-

Clean ,wash well and pat the Curry leaves with a clean cloth and spread them on a clean dry cloth and let it dry well for 8 hours.There should not be any moisture in the Curry leaves .

Heat 1tsp Oil in a pan and add the dry Curry leaves and roast until they turn crispy on low flame.Donot burn. Keep aside to cool them.

Dry roast Chana dal, Urad dal along with dry Red Chillies and Tur dal in a seperate pan till golden colour and keep aside.Dry roast Jeera and Papper in the same pan and keep aside.Dry roast desiccated Coconut or Copra along with a lemon size Tamarind and mix all the roasted ingredients together and roast again for 1 minute in the same pan.Switch off the flame and set aside to cool the roasted items.

Dry grind all the roasted items along with Tamarind  and add the roasted crispy Curry leaves and grind again everything together along with required amount of Salt to a slightly coarse powder.

When cooled store them in an air tight glass bottle.The bottle should be sun dried.So the chutney powder will remain flavourful for more than a month.