Chembin Thandu Thoran / Taro Stem Coconut Masala Stir Fry

 Chembin thandu thoran is a coconut masala stir fry made with taro stems (colocasia stems), garlic and shallots and goes well with rice.

The following ingredients are needed to prepare Chembin Thandu Thoran.

Ingredients:-

Taro stem/ Chembin thandu.-4 or 5
Bilimbi / Irumban puli. -3
Salt.                       -to taste
Water.                    -1tbsp

For coarsely grinding Coconut Masala:-

Grated coconut.   -1/4 cup
Cumin seeds.        -1/4 tsp
Dry red chilly.      - 4
Garlic cloves.       - 4
Turmeric powder. -1/4 tsp

For Seasoning:-

Mustard seeds.-1tsp
Dry red chilly. -1
Shallots.          -5
Curry leaves.  -few
Coconut oil.   -1tbsp

Instructions:-

1). Peel and remove the outer skin of taro stems/ chembin thandu. Wash well in water and chop them into small pieces. Chop bilimbi/ irumban puli /chemmin puli into small round pieces. Chop shallots into lengthy pieces. Keep aside.

2). Grind grated coconut along with cumin seeds, dry red chilly, garlic cloves and turmeric powder to a coarse paste without adding water. Keep aside the coarsely ground coconut masala.

Method:-

1). Heat 1tbsp coconut oil in a wide bottom pan and splutter mustard seeds. Add chopped dry red chilly and chopped shallots into the pan and saute in oil. Add curry leaves and fry in oil.

2). Add chopped chembin thandu / taro stems in to the pan and saute well. Cover and cook taro stems on low flame till it wilt. Saute in between.

3). Add required salt, chopped bilimbi / irumbanpuli or chemminpuli and 1 or  2tbsp of water into the pan and mix with taro stems. Cover and cook on low flame. (Instead of adding bilimbi / irumban puli in the stir fry, you can add a small piece of tamarind when coarsely grinding coconut masala).

4). Add coarsely ground coconut masala into the pan and mix with the cooked taro stems. Saute well on low flame for 2 minutes and switch off the flame.

5). Transfer the chembin thandu thoran / taro stem coconut masala stir fry to a serving bowl.

Very tasty Chembin Thandu Thoran / Taro Stem Coconut Masala Stir Fry is ready to serve hot with rice.

Manga Inji Chutney / Mango Ginger Chutney

 Manga Inji is a raw mango flavoured ginger. Manga Inji chutney is a very tasty raw mango flavour coconut chutney made with mango ginger.Mango ginger / manga inji  is an ayurvedic vegetable root that looks very similar to common ginger and turmeric but have a raw mango flavour when chopped. Mango ginger is used for making chutney, pickle, soup etc.

The following ingredients are needed to prepare Manga Inji chutney.

Mango ginger /Manga inji.- 4 small pieces
Shallots.            - 10
Green chillies.   - 5
Coconut pieces. - 1 cup chopped
Curry leaves.     - 2 sprig
Tamarind.          - a small piece.
Salt.                   - to taste

Instructions:-

Peel the outer skin and wash mango ginger (manga inji), peel and wash shallots, wash green chillies, freshly chop coconut pieces. Keep aside all the above ingredients along with curry leaves and a small piece of tamarind on a plate.

Method:-

In a small mixer grinder add manga inji /mango ginger, freshly chopped coconut pieces, shallots, curry leaves, green chillies, tamarind and little salt. Grind all the ingredients together to a smooth paste. Transfer the ground manga inji chutney /mango ginger chutney to a serving bowl.

Manga Inji Chutney / Mango Ginger Chutney is ready to serve with appam, idli, dosa etc.

Kulitha Sukke/ Horse Gram Thoran

 Kulitha sukke / Horse gram thoran / Muthira thoran is a konkani style dry masala curry made with horse gram and goes well as a tasty side dish with rice.

The following ingredients are needed to prepare Kulitha Sukke / Horse Gram Thoran.

Ingredients:-

Horse gram / Kulithu.-1 cup
Dry red chilly.       -1
Grated coconut.     -1 cup
Red chilli powder. -3/4 cup
Turmeric powder. -1/4 tsp
Urad dal.               -3/4 tsp
Mustard seeds.      -1tsp
Salt.                       -to taste
Coconut oil.          -2 tsp

Instructions:-

1). Wash and soak horse gram / kulithu in water for 8 hours or overnight. Pressure cook the soaked horse gram adding 2 and 1/2 cup of water and 1/2 tsp salt for 5 to 6 whistles or till soft. Drain cooked water completely and keep aside the cooked horse gram / kulithu.

2). Freshly grate coconut and mix with red chilly powder and turmeric powder.Keep aside the coconut mixture.

Method:-

1). Heat 2tsp Coconut oil in a wide bottom pan and add urad dal and saute well. Splutter mustard seeds. Add dry red chilly and saute well in oil.

2). Add cooked horse gram / kulithu into the pan and mix well.

3). Add coconut mixture and required salt into the pan and mix with the cooked horse gram. Saute well and cook on low flame for 5 minutes without adding water. Switch off the flame.

Kulitha Sukke/ Horse Gram Sukke is ready to serve as a side dish with rice.

Samba Wheat Rava Upma / Dalia Upma

 Samba Wheat Rava Upma  / Dalia Upma is a healthy breakfast dish made with samba wheat rava adding vegetables and cashews.

The following ingredients are needed to prepare Samba Wheat Rava Upma / Dalia Upma.

Ingredients:-

Samba wheat rava.-1 cup
Carrot.                    -2
Frozen green peas. -1/4 cup
Onion.                    -1 big
Green chilly.           -3
Ginger.                    -a small piece
Curry leaves.           -1 sprig
Urad dal.                 -1tsp
Chana dal.               -1/2 tsp
Mustard seeds.        -1tsp
Cumin seeds.           -1/2tsp
Cashews.                  -few
Dry red chillies.        -2
Oil.                            -2 tsp
Ghee.                        -1tbsp
Boiled hot water. -2 and 1/2 cup
Salt.                           -to taste

Instructions:-

1). Half slit green chillies. Finely chop onion and ginger. Finely chop carrot. Keep aside.

2). Wash samba wheat rava in water. Drain water and keep aside the cleaned samba wheat rava.

Method:-

1). Heat oil in a wide bottom pan.Add urad dal and chana dal into the pan and saute well till golden brown.Splutter mustard seeds and cumin seeds.Add broken dry red chillies and few cashews into the pan and fry well.

2). Add half slit green chillies, chopped ginger and curry leaves into the pan and saute well.Add finely chopped onion and required salt and mix well till onion pieces become translucent.

3). Add finely chopped carrot and frozen green peas into the pan and saute well.Sprinkle little water and cover and cook the vegetables for 2 minutes.

4). Add washed samba wheat rava into the pan and saute well.Add 2 and 1/2 cup boiled hot water into the pan and mix well. Boil the rava with constant stirring and cook for 5 minutes.Add ghee into the pan and mix with the boiled rava mixture.

5). When the water completely evaporates and the rava upma becomes thick switch off the flame and keep covered for 2 minutes.Transfer the samba wheat rava upma to a serving plate.

Samba Wheat Rava Upma / Dalia Upma is ready to serve with salad or raita.

Kappe Gashi / Tapioca Coconut Masala Gravy.

 Kappe gashi is a konkani style very easy to prepare and very tasty coconut masala curry made with tapioca and goes well with rice.

The following ingredients are needed to prepare Kappe Gashi / Tapioca Coconut Masala Gravy.

Ingredients:-

Tapioca.               - 250 gm
Turmeric powder.- a pinch
Grated coconut.   -1 cup
Red chillies.        - 5
Coriander seeds. -2 tsp
Tamarind.           -a marble size.
Salt.                    -to taste
Coconut oil.       -1/2 tsp

Water.                -as needed

Instructions:-

1). Cut and remove the outer skin of tapioca. Chop the tapioca into medium thick pieces.Wash and clean the chopped tapioca pieces in water and keep aside.

2). Heat 1/2 tsp coconut oil in a pan and roast dry red chillies and coriander seeds on low flame. Grind grated coconut along with roasted dry red chillies, roasted coriander seeds and tamarind to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

Method:-

1). In a vessel add the chopped tapioca pieces, 2 cup of water, a pinch of turmeric powder. Mix well and boil the tapioca pieces for 5 minutes on low flame. Switch off the flame and discard the boiled water from tapioca pieces.

2). Add 1 cup of water and 1tsp salt into the vessel and again boil and cook the tapioca pieces.

3). Add ground coconut masala paste into the vessel and mix with the boiled and cooked tapioca pieces. Add little water if required. The consistency of the gravy is semi thick. Boil the gravy for 2 minutes on low flame and switch off the flame.

4). Pour the tapioca coconut masala curry to a serving bowl.

A delicious Kappe Gashi / Tapioca Coconut Masala Gravy is ready to serve hot with rice.