TOMATO PULCHIKKERY / Tomato Pulissery

Tomato Pulissery is made traditionally in Kerala.Tomato Pulchikkery is a popular Konkani dish.Pulissery is known as Pulichikery in Konkani.In Kerala, Kochi GSB people makes this curry with Butter milk adding coconut paste and it tastes wonderful.This yummy recipe is a combination of Tomatoes, Curd and Coconut masala paste which gives a yummy tastes to the Curry.

You can also prepare this Tomato Pulchikkery with seasoning.The seasoning makes the Curry more delicious.The seasoning of Mustard seeds along with Cumin seeds [Jeera] and Curry leaves in Coconut oil makes the Curry more tasty.

The followings ingredients are needed to prepare this delicious Tomato Pulchikkery.

Ingredients:-

Tomato.                -4 medium size
Green chilly.         -2 half slit lengtwise
Salt.                       -to taste
Butter milk/ Curd. -1 cup (little sour)

For grinding Coconut Masala paste:-

Coconut grated.     -1cup
Dry Red chillies.   -5
Turmeric powder.  -1/4tsp

For Seasoning:-

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

Instructions:-

Wash and chop 4 medium size ripe red Tomatoes roughly into pieces.Keep aside.

Wash and half slit 2 Green chillies lengthwise and keep aside.

Grind 1cup of grated Coconut along with 5 dry Red chillies and 1/4tsp Turmeric powder to a smooth paste adding very little water.Keep aside the ground Coconut masala paste.

Whisk the Curd and keep aside. Curd should be added  into the curry only after the curry is cooled.

Method:-

In a  cooking vessel add the chopped Tomato pieces and boil with 1cup of water and required Salt.

Add 2 slit Green chillies and cook till  the Tomatoes become mushy.

Add the ground Coconut masala paste into the cooking vessel and mix with the cooked Tomatoes.Boil  and cook for 2 minutes on low flame till the raw smell of the ground masala goes away. Switch off the flame.

When the curry is cooled add 1cup of whisked Curd. Mix and combine well.

Add few fresh Curry leaves in the Pulchikkery in the cooking vessel.[optional].

Heat 1tsp Coconut oil in a  pan for seasoning. Splutter 1tsp Mustard seeds, 1/2tsp Cumin seeds/ Jeera and saute well. Add 1 spring Curry leaves and fry for a second.Switch off the flame and pour the above seasoning into the Pulichikkery in the cooking vessel and close the cooking vessel with a lid.

A very tasty Tomato Pulchikkery is ready to serve with Rice.This Pulchikkery is one of my favourite Curry and the taste is excellent with rice.

Try the recipe and enjoy the dish.

BAINGAN UPKARI / PURPLE BRINJAL STIR FRY / VYNGAN UPKARI

Brinjal is known as Baingan / Vyngan in Konkani.Baingan Upkari is one of the most popular, simple and easy to prepare recipe in Konkani cuisine.Vyngan Upkari/Baingan Upkari is a lip smacking vegetable recipe made with chopped Brinjals coated with Masala powder.Brinjal is also known as Egg plant, is a low calorie vegetable with good health benefits.There are different varieties of Brinjals.For preparing Brinjal Upkari I prefer young tender small purple Brinjals which are delicious and have a unique flavour and taste.

The following ingredients are needed to prepare this delicious dish.

Ingredients:-

Purple Brinjal.      -5 (tender Gundu variety)
Coconut oil.          -2tsp
Urad dal.               -1tsp
Mustard seeds.      -1tsp
Salt.                       -to taste
Coriander powder. -2tsp
Red chilly powder. -1tsp
Turmeric powder . -1/4tsp
Sambar Powder.     -1/2tsp

Instructions:-

Wash and chop Purple Brinjals into lengthy pieces and keep side.

Method:-

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

Add chopped Brinjal pieces into the pan and saute well.

Add required Salt and mix well.Sprinkle little Water.Cover and cook till the Brinjal pieces become soft. Saute in between.

When the Brinjal pieces are 3/4 cooked, lower the flame and add Coriander powder, Chilly powder, Turmeric powder and Sambar powder and mix well.Cover and cook for 2 minutes on low flame.Mix all the ingredients well and switch off the flame.

A tasty Brinjal Upkari/ Purple Brinjal Stir fry is ready to serve as a side dish with Rice.

AAVALYA THUMBALI / Gooseberry Chutney / Amla Chutney

Gooseberry is called Aavalo in Konkani and Chutney is called Thumbali in Konkani.Gooseberry is an excellent source of Vitamin C and high in antioxidants.Gooseberry is good for the skin and hair and include in your diet which is good for health.

During the season Gooseberry are available fresh and cheap in the Indian market.We can make varieties of dishes with fresh Gooseberry.We can make Vitamin C packed Gooseberry Chutney.There are many versions of making this Gooseberry Chutney.
This Gooseberry Chutney recipe is very simple and easy to make.

The following ingredients are needed to prepare this delicious Chutney.

Ingredients:-

Raw Gooseberry. - 8
Salt.                     -to taste

Coconut oil.        -1tsp ( for roasting)
Urad dal.             -1tbsp
Chana dal.           -1tbsp
Red chilly.           -4
Coconut grated.  -1cup
Tamarind              -a small marble size.
Hing powder.      -1tsp

For Seasoning:-

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

Instructions:-

Chop raw Gooseberry into small pieces and discard the seeds.Keep aside.

Method:-

Heat 1tsp Oil in a pan and roast Red chillies till crispy. Keep aside.In the same pan add Urad dal and Chana dal and roast till the dal turns golden colour. Keep aside.In the same pan add Coconut grating and roast till the Coconut turns golden colour.Add Hing Powder.Mix all the roasted items together.

First grind the chopped Raw Gooseberry pieces with required Salt to a smooth paste.Do not add any Water.It should be dry.Add the roasted items along with a small marble size Tamarind and grind again with ground Gooseberry paste to a little coarse paste.

Transfer the ground paste (Gooseberry Chutney) to a bowl.

Heat 1tsp Coconut Oil in a pan and splutter Mustard seeds.Add Curry leaves and fry for a second.

Pour this seasoning to the gooseberry chutney in the bowl and mix well.

Vitamin C packed Gooseberry Chutney/ Aavalya Thumbali/ Amla Chutney is ready to serve with plain Rice, Curd Rice, Chapathi or Dosa.This will last in the refrigerator for 2 weeks.Serve this chutney with your everyday meal.

More Gooseberry Recipes in  this blog

AMLA RICE / Avaleya Seeth.

AVALYA PULCHIKKERY

AVALYA KADI

AAVALYA EDGAI

Try and enjoy.

SURNA THUMBALI/ Raw Elephant Yam Chutney

Surna Thumbali is a traditional Kochi GSB Konkani style Yam Chutney made with crushed raw Elephant Yam.Chutney is called Thumbali in Konkani.This dish is also called Surna Thumbali.It is easy to prepare and the recipe is very simple.

The following ingredients are needed to prepare this delicious Raw Yam Chutney/ Surna Thambali.

Ingredients:-

Raw Yam( Surnu) -a small piece.[50gram]
Red chilly.              -5
Tamarind.              - a gooseberry size
Curry leaves.         -1spring
Hing powder.         - 1tsp
Salt.                        -to taste

For Seasoning:-

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

Instructions:-

Clean, remove the mud, peel and chop Jeevo Surnu (raw Yam) into small square pieces.Wash well in water and keep aside.

Roast 5 dry Red chillies in little Coconut oil in a pan and keep aside.

Grind the chopped raw Yam  pieces along with roasted Red chillies, a gooseberry size Tamarind, Curry leaves, Hing powder and little Salt to a coarse paste without adding  water.

Transfer this coarsely ground raw Yam chutney Paste / Surna thumbali into a serving bowl..

Heat 2tsp Coconut oil in a pan and splutter Mustard seeds. Add Jeera (Cumin seeds) and Curry leaves. Saute well and fry for a second and switch off the flame.

Add this seasoning into the Surna Thambali in the serving bowl.

Serve this tasty, yummy Surna Thumbali  with steamed Rice, Dosa or Idli. Try the recipe and enjoy the tasty Yam Chutney.

KARATHYA THUMBALI / BITTER GOURD CHUTNEY/Hagala kayi Chutney/ Karela Chutney.

Bitter gourd is called Karathae in Konkani.Bitter gourd is good for controlling diabetics.Karathae Thumbali is an excellent side dish and is a nutritional recipe that goes well with steamed Rice.It is a very simple and very tasty dish.This Bitter gourd Chutney is prepared using grated Coconut, fried Bitter gourd,, roasted Urad dal, roasted Red chillies adding Tamarind.No jaggery or Sweet is used in this recipe. The Chutney tastes too good and awesome. You actually do not come to know the bitter taste in it.Bitter gourd is one of the best among healthy vegetables.Bitter gourd is good for maintaing insulin.

The following ingredients are needed to prepare this delicious Bitter gourd Chutney.

Ingredients :-

Bitter gourd. - 1medium size
Salt.              - 1 tsp to marinate
Coconut oil.  -  for frying

For grinding:-

Grated Coconut. -1 cup
Red chillies.       - 6
Urad dal .           -3tsp
Hing powder .    -1 tsp
Tamarind.           - a big gooseberry size
Salt.                    - to taste
Water.                 - a little
Coconut oil.         - 1tsp for roasting

For Seasoning :-

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

Instructions:-

Wash Bitter gourd and wipe dry with a clean cloth.Cut the Bitter gourd length wise and remove all seeds.Then chop into thin slices.Apply 1tsp Salt to the Bitter gourd slices and keep aside for 5 minutes.Squeeze the Bitter gourd slices with your hand to reduce the bitterness and keep aside.

Soak a big gooseberry size Tamarind  in water for 5 minutes and keep aside.

Method:-

Heat Coconut oil in a frying pan and add the squeezed Bitter gourd slices and fry them in oil until turns golden brown in colour. Remove from oil and keep aside the fried Bitter gourd slices.

Heat a pan with 1tsp Coconut oil and roast 6 Red chillies, 3tsp Urad dal and 1tsp Hing powder on low flame.Switch off the flame and let the above roasted ingredients to cool down.

Grind the fried Bitter gourd slices along with grated Coconut, roasted Red chillies, roasted Urad dal, Hing powder, soaked Tamarind and required Salt to a little coarse paste adding very little water.Keep aside the coarsely ground Bitter gourd paste,

Heat 1tsp Coconut oil in a pan and splutter 1tsp Mustard seeds.Add 1tsp Urad dal and roast till the Urad dal changes to golden colour.

Add the coarsely ground Bitter gourd paste into the pan and mix well on low flame till the water evaporates and it becomes thick.Switch off the flame.

A tasty and yummy Bitter gourd Chutney/ Karathya Thambali is ready to serve with hot steamed rice.Store the Bitter gourd Chutney in a glass bottle with lid and keep it in a refrigerator and stays good for few more days.