Konkani delicacies A potpourri of flavours
The subtle flavours and textures are what make Konkani cuisine a favourite among many. We share a few vegetarian recipes that can be easily prepared with natural ingredients.
By : migrator
Update: 2018-12-01 19:24 GMT
Chennai
Ivygourd Tendle Ambat
Ingredients
200 gms ivygourd
1 large potato
4 onions
A fistful of cashewnuts
1 drumstick
1/4 of a large coconut, grated
12 roasted red chillies
1 heaped tsp tamarind paste
100gms toor dal/pigeon peas
Salt
3 tbsps coconut oil
Method
- Pressure cook the toor dal.
- Chop two of the onions very fine. Keep aside.
- Chop the ivygourd, drumstick, potatoes and the remaining two onions into bite sized pieces and pressure cook to only one whistle along with the cashewnut.
- Grind the grated coconut, roasted red chillies and tamarind to a fine paste.
- Drop the cooked dal, vegetables and the ground masala into a pan. Add salt and adjust to a pouring consistency by adding water. Boil well.
- Heat oil. Add the finely chopped onions and toast to a rich golden brown. Tip the seasoning into the ambat.
- Boil and keep aside for half an hour for the flavours to infuse before consuming.
Malabar Spinach and Jackfruit seed Bendhi
Ingredients
A small bunch of Malabar spinach
15 jackfruit seeds
1/2 of a coconut, grated
14 roasted Byadgi chillies
1 tbsp tamarind paste
25 cloves of garlic
2 tbsps coconut oil
Salt
Method
- Clean the Malabar spinach. Discard the thick stems if any and retain the tender ones. Wash thoroughly and chop both the stems and leaves together.
- Cook them together with a little salt till done. Keep aside.
- Remove the outer white peel of the jackfruit seeds. Cut the seeds into half.
- Wash and pressure cook to four whistles with a little salt.
- Grind the coconut, roasted red chillies and tamarind to a smooth paste.
- Drop in the cooked jackfruit seeds and the masala into the Malabar spinach. Boil well.
- Heat oil. Drop in the garlic which has been lightly crushed.
- Roast to a rich golden brown.
- Tip the seasoning into the boiling bendhi.
- Simmer for a couple of minutes. Switch off and keep aside for half an hour for the flavours to infuse.
Sanna pollo Rice and Pigeon Peas pancake
Ingredients
125 gms rice
125 gms toor dal/split pigeon peas
12 roasted Byadgi chillies
1/4 of a small coconut, grated
2 large onions
1 heaped tsp tamarind paste
Salt
Oil to roast the sanna pollo
Method
- Wash and soak the rice and toor dal for four hours. Drain and keep the water aside.
- Grind the grated coconut, roasted red chillies and tamarind to a smooth paste with the water which had been kept aside.
- Add the rice and dal and grind to a semolina like consistency.
- The batter should neither be thick nor runny. Chop the onions fine and tip them into the batter along with salt.
- Mix thoroughly.
- Heat a tava/skillet. Pour a ladleful of the batter onto it and spread it as you would make a pancake or a dosa. It should be neither too thick nor thin. Drizzle with oil. Roast to golden brown. Serve hot.
Black eyed Beans Chowli Koddel
Ingredients
200 gms black eyed beans
1/2 of a large coconut
12 roasted Byadgi chillies
1 heaped tsp tamarind paste
25 cloves of garlic crushed
2 tbsps coconut oil or oil of choice
Salt
Method
- Wash and pressure cook the black eyed beans till done.
- Grind the coconut, roasted red chillies and tamarind to a smooth paste and pour it into the cooked beans.
- Add salt and boil well.
- Heat oil in a pan. Add garlic and roast untill it becomes rich brown. Tip it into the boiling koddel.
- Simmer for a minute and then cover and keep aside for about half an hour for the flavours to infuse before serving.
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