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Category: Saarus & Kadis

  • Avalya Boi

                                             Avallo / gooseberry  is a powerhouse of Vitamin C, Its is is also rich in iron, calcium, phosphorous. It supports liver function and flushes out toxins from the body. So including Avallo in our…

  • Taikila kadi

                                   Taikilo means tora leaves, which is a variety of green leafy vegetable that grow during the monsoon season and can be seen in backyards and barren lands.We have already updated more details about these plant…

  • Tomata saaru

                                    Tomata saaru ( as an accompaniment with idlis)                 Idli and saaru ( rasam ) was the hit combo at my home. A large container filled with…

  • Avalya Saaru

                        Here is another nearly forgotten recipe made with brined Avallos / gooseberries . This is so easy & quick to make ..yet so tasty ! This recipe”s credit goes to my beloved and much respected friend – Jayanthi Kamath , so here…

  • Karibeva Saaru

                               Saaru is a thin watery based accompaniment to rice.We prepare varieties  of saaru using simple ingredients  – many of them already documented in this blog by me and my co author friends. Today sharing one more tasty…

  • Hinga Kadi

                     Kadi is usually used as an accompaniment to rice though a few of them can be used as drinks too.I and my Blogger friends have already shared many versions of kadi in this blog which can be found in the ” Archives…

  • Tomato Saaru with losun phanna

                               I have already shared a tomato saaru and today it is another variety which is hot and sweet in taste.My amma prepare this saaru with limited ingredients,The garlic/ losun phanna  is the highlight of it. It tastes…

  • Tomato saaru (with sambhar powder )

                                 There are many recipes for making tomato saaru. But this is the good old  simple and easy recipe which my amma prepares, which she learnt from my grandmother. We do not need rasam powder for this…

  • Shelu Saaru

                             This is a hardly done and almost forgotten dish !! Thanks to my dear FB friend Padmini Kamath for sharing this recipe ! So lets see how it’s done  ! Ingredients :- Grated Coconut – 1/2 cup Green Chillies –…

  • Nivole (ajwain kadi)

               Nivole is a kadi prepared from Vonvon. Vonvon means Carom seeds in English, Ajwain in Hindi,Omam in Tamil  , Oma in kannada, Ayamodakam in Malayalam. It is one of those rare spices that fulfill the twin purpose of adding flavour and being good for health. Carom…

  • Saaruupkari

                               Saarupkari is the most common dish which can be found in most of the households in South Kanara.This dish is made using any one of the pulses like red Chavli(bagdo), Alsando/chavli, Navybeans/Tingalavro, whole Mung, Kulith/Horsegram.A very easy…

  • Ubbati Saaru!

                                                           Our Ancestors were  so innovative in using every single drop of food to turn it into a delicious dish . Ubbati Saaru is…

  • Kokum Saaru – Version -3

                     This is a recipe of GSB’S of North Karnataka. I have already given two  kokum saaru recipes earlier . This is an unusual one that includes adding a burnt wood ( usually a coconut shell )  to lend it  an unique  flavour  . Please…

  • Kokum Saaru – Version -2

     I have already posted Kokum Saaru version -1  which I learnt from my mother ! Here is another version ! this is a very quick & easy recipe ! Ingredients :- Kokum, fresh deseeded or dried,-10 pieces. 1/2 litre water. Salt. 15 garlic cloves. 5 red chillies. 1 tbsp oil.…

  • Rasam

                                 There is nothing like home cooked food ! especially when one is sick or home after a long time out of town – there is nothing as soothing as a simple home cooked no -fuss meal…

  • Kokum Saaru version – 1

                 Kokum being a native of the western ghats is very much used in Mangalorean GSB  cooking ..It imparts a tangy flavour and also can be used for colouring too .Besides being packed with numerous health benefits ..it can be used to make Sherbaths ,…

  • Devasthana Saru (Amchi Kodial)

                         If any one of you got a chance to participate in the GSB temple Samaradhana in and around Mangalore – you will get to know  the unique taste of this droolicious“Saru” and its heavenly combination  with raw rice.   This is…

  • Ekpani Kadi

              Come rainy season & you can find Ekpani leaves ( also known as Brahmi ) flourishing . So many dishes can be made of these leaves which have medicinal use against so many ills  .. I have already given Ekpani chutney recipe .. Now please…

  • Tendlya Dhavi Kadi

                                 Here is another very tasty dish introduced by our friend  Jayashri Shenoy  who is conversant with both Kerala GSB dishes & Mangalore GSB dishes !  She has added a lot of recipes here ! You would…

  • Kotambari palya Saaru/ Coriander leaves saaru

                      Corainder leaves are one of my favourite herbs. I just love using it in my dishes be it South Indian or our own Konkani cuisine. I have already posted  the Gojju recipe prepared using coriander leaves. Today I am sharing the recipe of Saaru using this herb which I…

  • 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…

  • Bimbla Saaru

                  Are you searching for an easy yet tasty saaru recipe ? Here I am with such a yummilicious saaru/rasam to be had with rice.Bimbul is otherwise called  Birmi karmbal/illimbeen puli/bimbili,   etc in various languages.It is very good to lower cholesterol.Similar saaru can be prepared with tamarind or brined…

  • Ambey Daali Saaru

                  This delicious recipe is from our culinary expert Asha Satish Phillar Akka’s  cook book The Konkani Saraswat Cuisine Book. Its a saaru that is prepared when mangoes are plentiful in the market. A refresher during the hot summer months. Ingredients:- Thuvar Dal – 1/3…

  • Avale Kadi

     This recipe is from our member Asha Satish Philar  akkas    Konkani Saraswat Cuisine cook bookKadis do not have dals or vegetables and are perhaps unique to saraswat cuisine. They are coconut based and generally use spices which have medicinal value .Kadis are served hot Ingredients ;-  Avallos / gooseberries –…

  • Tomato Saaru(without coconut)

                                   Saaru is very common in South India and its no different in a Konkani household.We prepare many types of Saaru but the most favourite is the one with tomatoes. Most of the saarus have coconut…

  • Jeere-Meere Kadi

                  Unlike the Solkadi or the Buttermilk Kadi, which can also be served as a drink, this is used as an accompaniment with rice.T his is a very simple dish to make and healthy too with the addition of cumin seeds (jeere) and pepper corns (meere…

  • Takka kadi/ Buttermilk kadi

                       Kadi is an appetizer and is used as an accompaniment to rice. Kadis are usually of watery consistency and can also be drunk as such after lunch /dinner just like the Solkadi .They are considered to be helpful for digestion too.In…