The absolute staple of Konkani cuisine- Dalitoy (simple yellow dal)! Our kids basically live on this – which I’m not too upset about, because it is full of #plantbasedprotein and #fiber. Of course it is naturally #lowcarb as well.
Native Vegan Simple Yellow Dal – aka Dalitoy Read More »
This is a typical Konkani dish. Sukke in konkani means dry. So as you are making this dish, try to add as little water as possible for best taste. Ingredients: 2 cups of jackfruit (best to use fresh cut) 1 cup grated coconut 5-6 red cyanne peppers 1 tsp coriander seeds 1/2 tsp feugreek seeds
One of the easiest to make accompaniment for Konkani dishes is sanna pollo (spicy pancakes). This version is made with bitter fenugreek leaves and sweet snake gourd seeds. Ingredients: 1 C rice 1 C fenugreek (methi) leaves 1/2C snake gourd (poddale) seeds (these can be harvested when cutting open a snake gourd for other dishes, placed in a ziploc
Fenugreek and snake gourd seed sanna pollo Read More »
A super easy typical Konkani dish that takes a lot of garlic and tastes just great. Ingredients: 1C unsprouted mung beans, sprouted overnight 1C yellow cucumbers or magge, chopped into 1″ thick pieces 1/2C grated coconut 2tsp tamarind paste 6-8 red chillies 8-10 garlic cloves, smashed 2tsp coconut oil Method: Slowly roast the red chilies and grated
Magge koddel with sprouted moog (or Yellow cucumbers with sprouted mung beans) Read More »
This is a typical Konkani breakfast item that we loved as kids. Ingredients: For undis: Two cups of idli rawa 1 cup finely grated coconut One teaspoon urid dal One teaspoon rai One teaspoon methi seeds Oil for the seasoning Salt to taste Water( approximately 2 cups) For the gojju: One bunch fresh coriander Two
Undi and Coriander Gojju Read More »
Again, if you like spicy, try this dish. The best part is that you can make it in 15 minutes flat with 6 ingredients! Ingredients: – 200g soy chunks (the original recipe calls for small fingerling potatoes, shrimp, clams or mussels) – 2 medium onions, finely chopped – 1 t mustard seeds – 2 T
Meatless Phanna upkari (aka the spiciest Konkani dish you’ve ever tasted). Read More »
Arrowroot powder is the starch component of the perennial tuber, marantha, found in tropical forests. It has a neutral taste when used in cooking and it is easy to digest. The jelly like Duddali is a common konkani dessert. My mom makes it using almond milk and jaggery, but I made this little different. Ingredients:
Arrowroot Halwa (Duddali) Read More »
These Idli moulds are made out of thick leaves called ‘Kedige’ in Kannada. The Tamil name is ‘Thazambu’ leaf and it is called ‘Screwpine’ in English. The leaves gives the beautiful aroma to the idlis. When we use these moulds to make the idli, it is called Kadubu in Kannada and Moodo in Konkani. Ingredients for the
Kadubu (Idlis) and Hinga (Asafotida) chutney! Read More »
