Chawli Sukkeylele / Salted and Sun dried Long Beans/ Achinga Payar Kondattam

Salted and sun-dried long beans/ Achinga payar vattal or Achinga payar kondattam is called Chawli Sukkeylele in Konkani. It is a ready to fry side dish and once deep fried in hot oil the sun-dried long beans becomes crispy and can serve as a side dish with meal. Kondattam recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Chawli Sukkeylele / Salted and Sun-dried Long Beans / Achinga Payar Kondattam .

Ingredients :-

Long yard beans.   -1 kg
Salt.                        -1/4cup
Red chilly powder. - 4 tbsp
Urad dal flour.        -1/2cup
Hing powder.         -1tsp

Instructions:-

Wash the long beans / achinga payar (chawli) in water. Drain water completely and cut into 1 inch lengthy pieces.

Method:-

1). Apply salt and red chilly powder to the chopped long beans pieces.Mix well and keep aside for 10 minutes.

2). Add urad dal flour and hing powder to the long beans chilly powder mixture.

3). Mix well all the ingredients using your hands till urad dal flour nicely coated with the long beans pieces.

4). Spread the flour coated long beans pieces on a plastic sheet and place it directly under hot sun to dry it the whole day.

5). When the flour coated long bean pieces are 3/4 th dried, transfer them to a large plate.

6). Again keep the long beans pieces under hot sun to dry up completely till they become very crispy. Store the chawli sukkeylele /salted and sun dried long beans pieces / achinga payar kondattam in a clean and dry air tight container and it will stay good for a year.

8). As and when needed deep fry the salted and sun-dried long bean pieces /chawli sukkeylele in hot oil till crispy.

Deep fried crispy chawli sukkeylele /achinga payar kondatam is ready to serve hot as a side dish with meal.

Fried Pumpkin Seeds (Dudde Bee Thallele)

Fried pumpkin seeds /Salted and sun dried pumpkin seeds fry (Dudde bee thallele in Konkani) is an age old Konkani snack served hot with rice and daal curry.

The following ingredients are needed to prepare Fried Pumpkin Seeds / Duddde Bee Thallele.

Ingredients:-

Pumpkin seeds. -1 cup (matured)
Salt.                   - to taste
Oil.                    - for deep frying

Instructions:-

1). Cut a yellow pumpkin and collect the meatured pumpkin seeds inside the pumpkin. Wash the seeds and drain water completely.

2). Keep the pumpkin seeds on a large plate. Apply little salt on the pumpkin seeds and keep aside for 5 minutes.Place the marinated pumpkin seeds under hot sun to dry completely.

3). Store the sun dried pumpkin seeds in a clean and dry container and fry the seeds as and when needed.

Method:-

1). Heat little oil in a wide bottom pan and add the salted and sun-dried pumpkin seeds into the hot oil and fry them until crisp and brown in colour.

2). Saute well for 2 minutes on medium flame to fry the pumpkin seeds uniformly.

3). When the seeds puffed up and become brown in colour remove the fried pumpkin seeds from oil using a slotted spoon and transfer to a plate.

Crispy and crunchy Fried Pumpkin Seeds / Dudde Bee Thallele is ready to serve hot with rice and dal curry.

Boiled Tapioca With Green Chilly Shallot Chutney / Chenda Kappa with Pacha Mulaku Ulli Chutney

Boiled tapioca served with green chilly shallot chutney (Chenda kappa with pacha mulaku ulli chutney) is a delicious evening snack in Kerala.Tapioca also known as Cassava is called Kappa in Malayalam in Kerala.Green chilly shallots chutney is a mouth watering chutney made with green chillies, shallots, tamarind, salt and coconut oil goes well with boiled tapioca and also with kanji (rice gruels).

The following ingredients are needed to prepare Boiled Tapioca and Green chilly Shallot Chutney.

Ingredients:-

For Boiled Tapioca:-

Tapioca /Cassava. - 1 kg
Salt.                     - 1tsp
Water.                  - as required

For Green chilly Shallots Chutney:-

Green chilly. -2
Shallots.        -5
Tamarind.     - small piece
Salt.              - to taste

Method:-

1). Clean tapioca and peel the outer skin.Cut the tapioca into large round pieces using a knife. Wash the tapioca pieces thoroughly in water 2 to 3 times to remove the mud if any.

2). Cook the chopped tapioca pieces in a vessel adding a pinch of salt and enough water till it turns soft but not mushy.Drain the boiled water completely and keep aside the chenda kappa/ boiled tapioca pieces

3). Wash green chillies and chop into small pieces.Peel and wash shallots.

4). Gently crush the shallots along with chopped green chillies, tamarind and required salt using mortar and pestle.Don't make it a smooth paste.

5). Transfer the crushed green chilly shallots chutney to a bowl and add coconut oil over the chutney and mix the chutney well.

Serve the Green chilly Shallots Chutney with Boiled Tapioca pieces.

Sweet Rava Appam / Lellava Godu Appo

Ghee roasted Sweet Rava Appam / Rava Unniyappam (Lellava Godu Appo in Konkani) is a delicious and sweet snack made with rava (semolina), banana, sugar and milk. Sweet Rava Appam recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Sweet Rava Appam /Lellava godu Appo.

Ingredients:-

Rava (Semolina).          -1cup
Sugar.                            -1/2 cup
Ripe small banana.        -1
Boiled and cooled milk. - 1 cup
Chopped Cashew nut.     - few
Raisins.                            - few
Cardamom.                      - 4
Ghee.                                - for roasting

Instructions:-

1). Heat 1tsp ghee in a pan and fry cashew nut pieces till golden colour and keep aside. Add raisins into the same pan and fry in ghee till they puffed up and keep aside.

2). Peel and crush cardamom using mortar and pestel and keep aside.

3). Mash a small ripe banana (mysore banana or palayamkodan banana) to a smooth paste using hands (about 1/4 cup) and keep aside.

Method:-

1). In a mixing bowl add rava (semolina). Add boiled and cooled milk into the mixing bowl and soak rava for an hour.

2). Then add crushed cardamom, mashed banana paste, fried cashew nuts and fried raisins into the mixing bowl and mix with the soaked rava.

3). Add sugar into the mixing bowl and mix with the rava banana mixture.

4). Keep aside the rava banana sugar mixture to rest for 5 minutes.

5). If the rava sugar mixture is too thick, add 2 tbsp of water into the mixture and mix well to make a semi thick batter of pouring consistency.Keep aside the sweet rava batter.

6). Heat a appe pan (paniyaram pan) on high flame and pour 1tsp ghee in each cavity of the appe pan.

7). Take a ladle of sweet rava batter and pour it in each cavity of the appe pan. Fill all the cavity of the appe pan with sweet rava batter.

8). Close the appe pan with a lid and cook the rava appam on low flame for 3 minutes or till the bottom of the sweet rava appam becomes golden colour.

9). Open the lid and turn the rava appam with a spoon to cook the other side.

10). Remove the well roasted sweet rava appam from appe pan with a spoon and transfer to a serving plate.

  
11). Make sweet rava appam with the remaining batter.

Ghee roasted Sweet Rava Appam / Rava Uunniyappam/ Lellava Godu Appo is ready to serve hot.

Kadgi Podi / Raw Jackfruit Fry

Kadgi Podi /Ponsa Bajo /Tender Jackfruit Fry is a Konkani style deep-fried raw jackfruit fritters made with tender jackfruit pieces and ground masala, can be served as a tea time snack or as a side dish for lunch. Kadgi Podi recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Kadgi Podi / Raw Jackfruit Fry.

Ingredients:-

Tender Jackfruit. - a small piece.
Raw Rice.           - 1 cup
Tur dal.               -1tbsp
Coriander seeds. - 1tsp
Dry Red chillies. - 8
Hing powder.       - 1/4tsp
Salt.                      - to taste
Coconut oil.          - for deep frying

Instructions:-

1). Cut a small piece of tender jackfruit and chop into round pieces. Remove the outer green thorny skin of jackfruit pieces and keep them in water in a vessel.

2). Drain water completely and chop the jackfruit pieces into triangle shape thin slices.

Apply little salt on all jackfruit slices and sprinkle 2tbsp of water and mix well.

3). Keep the jackfruit slices in a steamer vessel and steam cook for 15 minutes. Transfer the steamed jackfruit slices to a plate and allow to cool.

4). Wash and soak raw rice and tur dal in water for 2 hours.In a mixer grinder add coriander seeds, dry red chillies, hing powder and required salt and grind to a smooth paste.Drain the soaked water completely and add the soaked raw rice and tur dal into the mixer grinder and grind again to a smooth paste.Transfer the ground batter to a vessel and mix the batter well.

Method:-

1) Heat oil in a deep frying kadai on high flame.

2). Once the oil is hot dip the steamed triangle shaped jackfruit slices into the ground batter in the vessel.

3). Gently drop the batter coated jackfruit slices into the hot oil one by one and deep fry on medium flame until crisp and golden brown.Deep fry the slices in batches.

4). Flip and turn the jackfruit slices in hot oil using a slotted spoon to cook the other side..

5). Once both side of the jackfruit slices are fried well and become crispy and golden colour, remove the fritters from oil with the slotted spoon and transfer to a plate.

6). Repeat the process and deep fry all the steamed jackfruit slices and keep them on a plate.

A tasty and crispy Kadgi Podi /Raw Jackfruit Fry is ready to serve as a tea time snack with tomato sauce or as a side dish for lunch.