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Author: shobanaprao

  • Piyava Thambali

                     Try out this Piyava Thambali! Ingredients: Coconut gratings, 1 cup, Roasted Byadgi Red Chillies, 3-4 Tamarind, size of a seed Onion, medium sized, finely chopped, 2 Ginger, 1/2 ” piece, grated Salt, to taste Coconut Oil, 1 tsp Method: As the first step,…

  • Channa Saaru

                     Channa Saaru is a delicious dish to be had with rice ! Ingredients:- Black Chickpea ( Channa), 1 cup Fresh Coconut Gratings, 1/4 cup Red Chillies, 3 * I have used the Byadgi variety Green Chillies, slit, 1-2 Tamarind, size of a small marble Coriander Seeds, 1 tsp Jeera…

  • Soyi Bajjile Ghashi Mashingasanga anik Batato Ghalnu

    Ingredients: Coconut gratings, from 1/2 coconut Red Chillies, 10-12, or to taste Tamarind, marble sized ball Coriander seeds, 1 tbsp. Urad dal, 1 tbsp. Cooked Tur dal, 1/4 cup Potatoes, boiled and cubed, 2 Drumsticks, 2, (cut into 1 and 1/2 inch pieces) Salt, to taste Oil, as required.  Method:…

  • Vaingana Puddi Sagle

                 A favourite with every Konkani household. This version is dry with just a little water being sprinkled while cooking the brinjals. Ingredients: Brinjals, 8-10 Fresh Coconut Gratings, 3/4 cup Roasted Red Chillies (Byadgi), 6-8 or as per taste Tamarind, marble sized ball Coriander seeds,…

  • Karibeva Chutney

                                                 This is a simple chutney made of Karibevu, which is my mother tongue Konkani is what we call the aromatic “curry leaves”, known as “Karubevana soppu” in Kannada,…

  • Mixed Vegetables Nonche

    We make this mixed vegetables pickles which can be made in a jiffy, from time to time. These are generally part of the menu in every Konkani wedding 🙂  The main feature of this pickle is that we use fresh vegetables like cauliflower, raw mango, carrots and ivy gourd (tendle)…

  • Udid Ani Mooga Dali Polo

    Ingredients: Urad ( Black Gram) dal, 1 cup Moong ( Green Gram) dal, 1 cup Ginger, 1 ” piece, grated Green chillies, chopped, 3-4 Hing, (Asafoetida), a pinch Oil,  Salt, to taste Method: Prepare the batter by soaking urad dal and moong dal in water for about two to three hours. Grind…

  • Madgane

    “Madgane” (actually pronounced “mud-ga-ne.”) is a well-known Konkani sweet dish made of chana dal (Bengal gram dal) and jaggery with the richness of coconut milk.   Ingredients:- Chana dal (Bengal Gram dal ), – 1/2 cup Rice flour – 2 tbsp. Coconut gratings –  2 cups Jaggery grated – 1 cup, or…

  • Poddale Beeye Polo

                  “Poddale” in Konkani is Snake Gourd which is called Chichinda or Padval in Hindi, Podalangai in Tamil and Padavalakai in Kannada. You may be surprised to know that we Konkanis make use of the snake gourd seeds as well. We make dosas using…

  • Batate Humman

                    This dish of potatoes (“batato” in Konkani) is one of my favorites. “Humman” is a spicy kind of thickish coconut based curry. It usually is served as an accompaniment in the main meal of rice and dal, where it complements the dal…

  • Batata & methi Sukke

               This dish of potatoes and fenugreek (methi)  leaves has been a favourite of the family over the years. I learnt this from my mother years ago and still make it from time to time.                       …