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Category: Side Dishes

  • Kelya Sassam

    This is a sweet side dish using ripe bananas . This is very easy to prepare & can be made to use up over ripe bananas. Most special occasions demand this dish as also in weddings . Ingredients  Ripe bananas  – 2 big or 4 small Grated coconut – 1…

  • Avnas Ambe Sasam

    Avnas ambe sasam is sweet sour side dish. This dish is prepared when mangoes are in season. Being a no onion garlic recipe, its likely to get included in the menu for festivals and functions during summer season. This gravy/paste in this recipe is not cooked , so take care…

  • Matti Gulla Phodi

                                  Matti Gulla is one of my favourite  Mangalorean Vegetable.. Its distinct flavour and taste has won the heart of amchis.  Gulla Phodi is in demand during the months of Feb until June. Weddings, parties, hotels…

  • Duddhiya Panna Phodi

    Duddhiya Panna Phodi (Pumpkin Leaves Phodi/Fritters) Ingredients 7-8 Big Pumpkin leaves or 15-20 small ones (remove stalk and wash well) 1 and 1/4th cup Rice flour 3/4th cup Urid flour ( Dry roast urid on low flame and powder it in dry grinder use 3/4th cup of this powder) 1…

  • Pikkile ambe gojju

                                             I always wonder how our elders used to prepare the yummiest of dishes using simple ingredients and this is one such dish.I have already posted one recipe of Gojju here…

  • Kadgi /Gidgi sukke

               This is a simple  super tasty side dish of tender jack fruit  and  a super combination with rice and Dali thoy. This is an another yummy dish from amchi cochin GSB. Ingredients Tender jack fruit. –  ½  of a medium size. Grated coconut – 3…

  • Boothal & Chari sukke

    Boothal & Chari sukke

                                 GSB s  are very ingenious at making very tasty dishes even from items which are usually considered waste ! If a GSB gets a jack fruit only the thorns are discarded. each & every part is used to…

  • 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,…

  • Doodhi ani kobba Upkari

    Doodhi ani kobba Upkari (pumpkin with sugar cane stir fry) Doodhi ani kobba Upkari  Ingredients:-  Pumpkin –  ½ kg cut into cubes  Sugar cane – ½ cup cut in to 1” long pieces  Green chilly  –  3 to 4  Grated coconut  – 2 tbsp.  Grated jaggery  – 2tbsp.  Hing  -a…

  • Ambuli Chutney

    If you are a Mangalorean GSB and if you simply hear “Ambuli Chutney Losun galnu”   of course you will say I am drooling.  This recipe is very simple and easy to prepare. Ingredients Raw tender Mango. – 1 big Grated Coconut  –  ½ Coconut Roasted Red Chillies  –  6 Garlic…

  • Brined mango chutney

                                     Brined mango chutney –   Kholamba gojju is one of the typical chutney type side dish of GSB community usually had with steaming rice. Ingredients  Brined mango – 1 Coconut grated  – 1 cup Red…

  • Teek happala kismuri

                                      Kismuri is like a salad which can be made in a jiffy.It is helpful when you dont have too much stock of vegetables or when there are guests who arrive unexpected .Kismuri can…

  • Ambuli Bhuthi

                 This is a combination of  “Ambuli with losun” ,  a  simply a mouth watering dish of GSB, South Canara.  This dish is carry forward from my elders to me. This dish and “Dali thoy” is a perfect combination of a super meal. Ingredients:- Tender…

  • Gabbya Polthein

    Gabbya Polthein ( Banana Stem Salad)Gabbo(Banana Stem) is widely used by GSB’s to make various delicacies like Sukke, polthein, sassam and upkari. It is high in fibre and considered to be effective for weight loss.Ingredients: Gabbo (banana stem) finely chopped – 1 long piece Green chillies chopped – 2 or…

  • Kotambari palle gojju

                  Gojju is similar to chutneys as it is neither heated or boiled. It is had as a side dish and can pep up even the simplest of meals. This gojju made up of coriander leaves is a mixture of flavours ..sweet, spicy, tangy…

  • Donne mirsange puddi sagle

    Donne mirsange puddi sagle (stuffed capsicum konkani style)is an extremely delicious preparation made with capsicums.The tiny variety work best for this recipe. Makes an excellent side dish for rice and dal or rotis alike. Do try it and enjoy this very tasty dish. Ingredients required : 10 to 12 tiny…

  • Ambe Upkari / humman

                Ambe upkari is a traditional konkani dish of  the Amchis in both  North canara as well as South canara.It is prepared at every home  during the mango season irrespective of where they stay .This is also slightly similar to the  Humman of  kerala side .This is neither…

  • Ganti Talasani

                                              Ganti Talasani is another recipe made with arbi leaves.Here ganti means tying knots.First step for this curry is,after removing the veins of the leaves,each leaves should be rolled and tied as…

  • Karathe Pathrodo

    Karathe Pathrodo

                                               Karathe Pathrodo (Bitter Gourd )                  Pathrodo is normally a GSB dish prepared with colocassia leaves. But this dish has neither got…

  • Gulla,mashingasangh and batate sukke

    Sukke as the name suggests is a semi dry dish with mustard and curry leaves seasoning except 1 or 2 which has either onions or garlic seasoning.Its prepared on festivals and on the days when the onions and garlic have to be avoided.Sukke is prepared mostly using combinations of vegetables…

  • 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…

  • Kooka Song.

    Kooka (Chinese Potato) Song. This is a favorite yummy dish of  Mangalore G.S.B.  This recipe is a modified easy version of the authentic Song recipe.  Ingredients :- Kook ………………………20 Fried Red Chilly…………   10 Tamarind …………………..a small gooseberry size Coriander seeds ……………1 tbsp Onion ………………………2 medium Oil ………………………… 1 tbsp Mustard…

  • Mulangi Bhajjunu phodi

                    Phodis are a great accompaniment to the amchi meals.Usually phodis are deep fried but I prefer them frying on tava(North canara version) which makes it healthy and quick to make too.Most of the vegetables can be prepared in the same way like…

  • Sanna Khotto/idly

    This is spicy version of idly, a very traditional amchi dish and a superb accompaniment to an amchi meal. Serve it drizzled with coconut oil .Ingredients required: Toor dal- half cup Raw rice- three fourth cup Grated coconut- 1.5 cups Tamarind-marble sized Roasted red chillies- about 15 a tiny piece…

  • Karathe Bhutti/Puddi sagle

    Karathe (bitter gourd) Bhutti/Puddi sagle is a lip smacking coconut based dish especially for bitter gourd fans. Adds zing to even the plainest of amchi meals. Ingredients :- 4 med sized bittergourds 4 med sized onions chopped 3tsp coriander seeds 1.5 cups of grated coconut 1tsp fenugreek/methi seeds 12 roasted…

  • Bhenda Sagle

                  Bhenda sagle  (ladies finger curry) is a very tasty coconut gravy which can be made as follows.It makes an excellent combination with rice and dalithoy. Ingredients :- Ladyfingers- 10 to 15 Coconut – one and half cups Tamarind -the size of a marble Coriander seeds-1 tsp…

  • Duddhi Panna Podi

                        Pumpkin leaves fry is a typical GSB delicacy.. Its always a nostalgic dish which bring  nice fond memories of your childhood. We used to get the pumpkin leaves abundantly but now I get them very rarely.So whenever I get them ,,…