Chana dal Upkari (Konkani Recipes)

Chana dal Upkari is a Chana dal Stir fry / Chana dal Sundal made with split chickpeas.A delicious side dish goes well with rice, chapathi, paratha etc. A no Onion and no Garlic  recipe.

The following ingredients are needed to prepare Chana dal Upkari /Chana dal Stir Fry/ Chana dal Sundal

Ingredients:-

Chana dal.           -1cup
Dry Red chillies. -3
Hing powder.       -1/2tsp
Coriander leaves. - few
Mustard seeds.      -1tsp
Salt.                       - to taste
Coconut oil.           - 1tsp
Coconut gratings.   -2tbsp

Instructions:-

Wash and pressure cook Chana dal adding1cup of water for 2 whistles. Drain the water and keep aside the cooked Chana dal.

Seperate the Coriander leaves from its branches. Wash well and clean the leaves and keep aside.

Broke the dry Red chillies into halves and keep aside.

Method:-

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

Add broken dry Red chillies and fry for a second.

Add Hing powder and saute well.

Add the cooked Chana dal and required Salt and mix well. Saute well on low flame for a minute and switch off the flame.

Add the Coriander leaves and saute well.Cover the pan for 2 minutes.

Garnish the Chana dal Upkari / Chana dal Stir fry adding 2tbsp of Coconut gratings just before serving.

A  very tasty Chana dal Upkari / Chana dal Stir fry / Chana dal Sundal is ready to serve as a side dish with rice, chapathi, paratha etc.

Tomato Chutney Without Onion

A tasty and delicious Tomato Chutney made with tomatoes and without adding Onion and can be served as a side dish with rice, chapathi etc.

The following ingredients are needed to prepare Tomato Chutney Without Onion.

Ingredients:-

Tomato.               -3 medium size or 2 large
Dry Red chillies. - 3
Urad dal.             -1tsp
Hing powder.      -1tsp

For Seasoning:-

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

Instructions:-

Wash and roughly chop Tomatoes and keep aside.

Method:-

Heat 1/2 tsp oil in a pan and roast the Urad dal and dry Red chillies till dal change its colour.Add Hing powder and saute well.

Add the roughly chopped Tomato pieces into the pan and saute well.

Add required Salt and mix well.

Cover and cook the Tomatoes for 3 minutes on low flame and switch off the flame.Allow the ground Tomato mixture to cool.

Grind the Tomato mixture to a fine paste adding 2tbsp of water.

Transfer the ground Tomato chutney to a serving bowl.

Heat Coconut oil in a pan for seasoning. Splutter Mustard seeds and saute well. Add Curry leaves and fry for a second and switch off the flame.

Pour the above seasoning into the Tomato Chutney in the serving bowl.

A tasty and delicious Tomato Chutney without Onion is ready to serve as a side dish.

Koduve Ghassi (Konkani Recipes)

Koduve Ghassi is a popular Kochi side GSB Konkani recipe.Koduvi Ghassi also known as Koduve Gassi / Koduvi Gashi /Koduve Gasse is a very tasty and delicious coconut based gravy dish made with Koduvi leaves. Koduvi is a small green slightly bitter leafy vegetable. A detailed Koduve Ghassi recipe and step by step method with photos.

The following ingredients are needed to prepare Koduve Ghassi.

Ingredients:-

Koduvi leaves. - 2 cup
Ambya sol.      - 4 pieces (dry mango pieces)
Salt.                  -to taste

For grinding the Coconut Masala paste:-

Grated Coconut.  -1 cup
Dry Red chillies.  - 6
Urad dal.               -1tbsp
Coriander seeds.   -1tbsp
Turmeric Powder. -1/4tsp

Instructions:-

1. Clean and remove the thick stems and roots of the Koduvi leaves.Wash the Koduvi leaves couple of times in water to remove the dust. Drain and roughly chop the Koduvi leaves and keep aside.

2. Heat a pan and dry roast Coriander seeds seperately on low flame till nice aroma comes and keep aside on a plate.

In the same pan add Urad dal and dry Red chillies and roast well till Urad dal change its colour and Red chillies become crisp on low flame. Keep aside on a plate.

In the same pan add 1/2tsp Coconut oil and roast the Coconut grating till golden brown colour on low flame. Add all the dry roasted ingredients in the pan and roast again along with Coconut grating for a minute on low flame and switch off the flame.When little cooled add Turmeric powder and mix with all the roasted ingredients.

Grind all the above roasted ingredients together to a smooth paste adding 2tbsp of water.Keep aside the ground Coconut Masala paste.

Method:-

1. In a cooking pan add the ground Coconut masala paste.

2. Add required Salt, small pieces of Ambya sol (dry Mango pieces) and 2 cup of water. Mix well and boil on low flame.

3. Add the roughly chopped Koduvi leaves into the ground Coconut paste in the cooking pan.

4. Mix the Koduvi leaves with the Coconut paste.Boil and cook for 2 minutes on low flame until the leaves become soft. Switch off the flame.

5. Transfer the Koduve Ghassi to a serving bowl.

6. A tasty and delicious Koduve Ghassi is ready to serve with Rice.

KODVE GHASSI -STEP BY STEP METHOD WITH PHOTOS.

Instructions:-

1. Clean and remove the thick stems and roots of the koduvi leaves. Wash the koduvi leaves a couple of times in water to remove the dust.Drain and roughly chop the Koduvi leaves and keep aside.

2. Heat a pan and dry roast Coriander seeds seperately on low flame till nice aroma comes and keep aside on a plate.

In the same pan add Urad dal and dry Red chillies and roast well till Urad dal change its colour and Red chillies become crisp on low flame. Keep aside on the plate.

In the same pan add 1/2tsp Coconut oil and roast the Coconut grating till golden brown colour on low flame. Add all the dry roasted ingredients in the pan and roast again along with Coconut grating for a minute on low flame and switch off the flame.When little cooled add Turmeric powder and mix with all the roasted ingredients.

Grind all the above roasted ingredients together to a smooth paste adding 2tbsp of water.

Method:-

1. In a cooking pan add the ground Coconut masala paste.

2. Add required Salt, small pieces of Ambya sol (dry Mango pieces) and 2 cup of water. Mix well and boil on low flame.

3. Add the roughly chopped Koduvi leaves into the ground Coconut paste in the cooking pan.

4. Mix the Koduvi leaves with the Coconut paste.Boil and cook for 2 minutes on low flame until the leaves become soft. Switch off the flame.

5. Transfer the Koduve Ghassi to a serving bowl.

6.A tasty and delicious Koduve Ghassi is ready to serve with Rice.

Related Post-

Koduve Humman.
 https://konkanicookbook.blogspot.com/2019/02/koduve-humman-konkani-recipe.html

Tumbler Idli - Hittu - Konkani style Glass Idli / Konkani Recipes

Hittu also called Ittu is a Konkani style steamed Rice Idli traditionally prepared in woven Jackfruit leaves. Hittu / Idli steamed in tumbler is called Tumbler Idli or Glass Idli. During Konkani festivals like Parab, Samsar Padavo, Sutta Punnav (changing sacred thread ceremony) Kochi GSB Konkani People prepare Hittu (steamed Idli) in woven Jackfruit leaves basket called Khotto.When Jackfruit leaves are not available to weave the basket (Khotto) then Hittu / Ittu / Idli is steamed in steel tumblers called Glass Hittu /Tumbler Idli.

The following ingredients are needed to prepare Hittu / Ittu/ Tumbler Idli / Konkani style Glass Idli.

Ingredients:-

Idli Rice.              - 4 cup
Urad dal.              -1cup
Fenugreek seeds. -1tsp
Salt. -to taste

For mixing the Fermented Idli batter:-

Ginger.          - a small piece [optional]
Cumin seeds. -1tsp

Instructions:-

Soak Idli Rice in water for 6 hours.

Soak Urad dal and Fenugreek seeds together in water for 6 hours.

Grind Urad dal and Fenugreek seeds together to a thick and fine batter adding very little Water and keep aside in a big vessel.

Grind the soaked Idli Rice to a smooth and little coarse batter adding little Water. Transfer the ground Idli batter to the same big vessel.

Mix well both the batters together in the big vessel using your hands and add required Salt and mix again.

Leave the batter to ferment for 8 to 12 hours.

Scrap and peel the outer skin of a small piece of Ginger. Wash and finely chop the Ginger piece and keep aside.

Method:-

1. Mix the fermented batter with a laddle.

2.Add finely chopped Ginger and Cumin seeds and mix with the fermented batter.

3. Grease little oil inside the steel tumblers, so that the batter will not stick to the tumblers when steamed.

4. Pour the Idli batter into the greased tumblers up to 3/4 of each tumbler.

5. Boil sufficient water into the steamer vessel.Keep the steamer plate on the steamer.Place the batter filled steal tumblers on the steamer plate.

6. Close the steamer with lid and steam cook the tumbler Idlis/ Kholla Hittu for 15 to 20 minutes on medium flame.

7. Open the steamer lid and you can see the Idlis puff up in the steel tumblers.

8. Remove the tumblers from the steamer plate and keep aside to cool for few minutes before demoulding.

9. Release the Idlis from the tumblers using a spoon.To demould, rotate the spoon around the edges of the steel tumblers. Then keep the steel tumbler upside down on a  plate.The steamed Tumbler Idli / Hittu /Glass Idli slid into the plate.

10. Transfer the steamed Hittu / Tumbler idlis/ Glass Idlis to a serving plate.

A tasty Hittu / Tumbler Idli / Konkani style Glass Idli is ready to serve with Coconut Chutney or Sambar or Pickle of your choice.

TUMBLER IDLI - HITTU - KONKANI STYLE GLASS IDLI RECIPE -STEP BY STEP METHOD WITH PHOTOS

Method:-

1. Mix the fermented batter in the vessel with a laddle.

2. Add finely chopped Ginger and Cumin seeds and mix with the fermented batter.

3. Grease little oil inside the steel tumblers, so that the batter will not stick to the tumblers when steamed.

4. Pour the Idli batter into the greased tumblers up to 3/4 of each tumbler.

5. Boil sufficient water into the steamer .Keep the steamer plate on the steamer.Place the batter filled steel tumblers on the steamer plate.

6. Close the steamer with lid and steam cook the Hittu / Tumbler Idlis / Kholla Hittu for 15 to 20 minutes on medium flame.

7. Open the steamer lid and you can see the Idlis puff up in the steel tumblers.

8. Remove the tumblers from the steamer plate and keep aside to cool for few minutes before demoulding.

9. Release the Idlis from the tumblers using a spoon.To demould the Hittu / Tumbler Idli rotate the spoon around the edges of the steel tumbler. Then keep the steel tumbler upside down on a plate.The steamed  Hittu /Tumbler Idli / Glass Idli slid into the plate.

10. Transfer the  demould Hittu / Tumbler idlis /Glass Idlis to a serving plate.

 A tasty Hittu / Tumbler Idli / Konkani style Glass Idli is ready to serve with Coconut Chutney or Sambar or Pickle of your choice.

 

Alsande Sukke (Konkani Recipe) / Yard Long Beans Curry

Yard long beans is called Alsande /Alasande /Jeeve Chawli in Konkani. Alasande Sukke or Alsande Sukke / Yard long beans curry is a coconut based Konkani style dry side dish made with tender Yard long beans and goes well with rice.A very tasty, delicious and easy to make recipe and step by step method with photos.

The following ingredients are needed to prepare Alsande Sukke / Yard long beans Curry

Ingredients:-

Yard long beans. - 30 (tender)
Salt.                    - to taste

For grinding the Coconut Masala paste:-

Dry Red chillies. - 6
Coriander seeds. -1tsp
Urad dal.             -1/2tsp
Grated Coconut.  -1cup
Tamarind.            - a small marble size

For Seasoning:-

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

Instructions:-

1. Take 30 tender Yard long beans [Alsande].Wash well the tender Yard long beans 2 /3 times in water.

2. Chop the tender Yard long beans into very thin pieces and keep aside.

3. Heat little Coconut oil in a pan and roast 6 dry Red chillies, 1/2tsp Urad dal and 1tsp Coriander seeds seperately. Grind 1cup grated Coconut along with roasted Red chillies, roasted Urad dal, roasted Coriander seeds and a small marble size Tamarind to a smooth paste adding 2tbsp of water and keep aside the ground Coconut masala paste.

Method:-

1. Heat 2tsp Coconut oil in a wide bottom kadai and add 1tsp Urad dal and saute well.Splutter 1tsp Mustard seeds and saute well.

2. Add chopped Yard long beans [Alsande] into the kadai.

3. Add required Salt and mix with the chopped Yard long beans. Cover the kadai with a lid and cook on low flame till the Yard long beans become soft. Saute in between.

4. Add the ground Coconut masala paste into the kadai.

5. Mix the Coconut masala paste with the cooked Yard long beans.(Sprinkle 2tbsp of water if needed).

6. Saute well and cook on low flame till the ground Coconut masala paste nicely coated with the cooked Yard long beans and switch off the flame.

7. Transfer the Alsande Sukke (Yard long beans curry) to a serving bowl.

8. A very tasty and delicious Alsande Sukke / Yard Long beans Curry is ready to serve as a side fish with Rice.

ALSANDE SUKKE RECIPE -STEP BY STEP METHOD WITH PHOTOS.

Instructions:-

1. Take 30 tender Yard long beans (Alsande).Wash well the tender Yard long beans 2 or 3 times in water.

2. Chop the tender Yard long beans into very thin pieces and keep aside.

3. Heat little Coconut oil in a pan and roast  6 dry Red chillies, 1/2tsp Urad dal and 1tsp Coriander seeds seperately. Grind 1cup grated Coconut along with roasted Red chillies, roasted Urad dal, roasted Coriander seeds and a  small marble size Tamarind to a smooth paste adding 2tbsp of water and keep aside the ground Coconut masala paste.

Method:-

1. Heat 2tsp Coconut oil in a wide bottom kadai and add 1tsp Urad dal and saute well.Splutter 1tsp Mustard seeds and saute well.

2. Add chopped Yard long beans [Alsande] into the kadai.

3. Add required Salt and mix with the chopped Yard long beans. Cover the kadai with a lid and cook on low flame till the Yard long beans become soft. Saute in between.

4. Add the ground Coconut masala paste into the kadai.

5. Mix the Coconut masala paste with the cooked Yard long beans.(Sprinkle 2tbsp of water if needed).

6. Saute well and cook on low flame till the ground Coconut masala paste nicely coated with the cooked Yard long beans and switch off the flame.

7. Transfer the Alsande Sukke (Yard long beans curry) to a serving bowl.

8. A very tasty and delicious Alsande Sukke / Yard Long Beans Curry is ready to serve as a side dish with Rice.