Moong   dal  khichdi (cheruparipu halwa)

Moong  dal                  1cup

White rice                    ¾  cup

Coconut grated            1cup

Jaggery                           1cup

Ghee                               2to3tbsp

cardamom powder        1/2tsp

dry fruits                       (optional)

small banana               2or 3

Method    :-  Dry fry the moong dal   till light brown colour   then   add  it to white rice and wash .   cook this mix  in 3 and a half cups of water for  3 to 4 whistles in a pressure cooker..

heat thick bottom pan add jaggery and ½cup water make thick syrup.. then  add grated coconut mix it for 2 to 3 min  then add cooked rice and dal mix  and 2tbsp of ghee..mix it well till its becomes thick. Add cardamom powder and mix it well.  Grease a plate with ghee.  Pour the mixture on it and spread evenly..then decorate it with banana rings. When it is cooled to room temperature, cut into desired shape and serve with ghee. 

 

Prawns curry with raw mango and hing /Sungata Hinga Udda

Prawns curry  with raw mango  and hing / Sungata Hinga Udda

I learnt this from my mother in law in kannur.  Normally prawns, crabs, mussles, etc are not easy to digest and sometimes makes our stomach upset.   Just to overcome this problem, Hing or Ginger are  extensively used while making  preparations.  In this curry Hing (kaayam) is used for fragrance and to nullify the adverse effects.

Ingredients

Prawns                        --   1 cup cleaned

Raw mango                --    1  (if not available  tamarind pulp – 1 tbsp)

Chilly powder             --- 3 tsp

Hing (kaayam)           ---  ½ tsp

Coconut oil                ---   3 tsp

Salt to taste

Method


In a pan or mud pot, heat 2 tsp of oil, add hing powder, fry for few seconds, then add chilli powder, fry for few seconds, then add salt, cleaned prawns, water and raw mango pieces, mix well, cover and cook in low flame for 15 minutes.  once its done,  drizzle one tsp of oil, switch of the flame, serve with rice.

This curry tastes better the next day.

CRAB CURRY WITH GINGER (KURLA ALLE PIYAVA GASSI)

After a short break I am back again with lip smacking fish recipes.  This is the season of crabs and crabs of various sizes are available in the market.  So, I thought of starting with a crab curry recipe for you all.   “kurlo” means crab, ‘alle’ means Ginger,  piyavu means Onion and gessi means curry in Konkani language.

CRAB CURRY  WITH GINGER (KURLA ALLE PIYAVA GASSI)

 Ingredients

Crab                         --  ½ kg cut and cleaned

Coconut                  ---  grated  1 cup

Red chillies            ---  15 to 20  fried in little oil

Big onion                --   1 No  chopped

Green chilly           --    2 nos

Ginger                    --  1 inch piece chopped into small pieces

Coconut oil           --    1 tsp

Salt to taste

Method

Cook crab in 1 cup of water for 15 minutes in an Earthen pot or any vessels (I prefer to prepare fish items in earthen pots because it gives a different fragrance and taste to the preparation).  For masala grind grated coconut and red chillies into fine paste.  Add this paste to the cooked crab and boil it for 5 minutes.  Mix the onion, green chilly and ginger with salt  thoroughly  and add to the boiling crab mixture and cook for 5 minutes.  Switch off the gas add one tsp of coconut oil on top of it.

Your crab curry is ready to serve with rice, chappathi, roti etc.

pedvo thollalo

Pedvo thollalo  (mathi fry—sardines fry)

Ingredients

Small pedvo (mathi)                 --    ½ kg cut and clean

Chiily powder                           --    1 tbsp

Salt    to taste

Hing powder                            -- ¼ tsp

Rice powder                            --   2 to 3 tbsp

Oil for frying                            ---  1 cup

Method

Mix chilly powder, salt, hing and little water and make paste  and marinate the fish with this paste and keep it for 30 minutes ( it can be directly fried after marination but if its kept for some time it tastes good).    Roll the marinated fish in rice powder and deep fry them.

 

Onion chutney

Grated coconut           -- ½ cup

Red chillies                 --  4 to 5 numbers

Chopped Onion           --  1 small size

Salt to taste

Method

Grind grated coconut, red chilly and half chopped onions into rough paste.  Then add remaining chopped onions  and salt.  Ready   to eat with Neer Dosa

Undi (steamed rice balls) with piyyava gojju

Undi  is  a breakfast dish  in  all  Konkani ‘s  home. Its  usually served with  ravo( thick jaggery syrup with cardamom) or piyava gojju  (spicy onion  gravy) or with any variety of  pickles..

This is very healthy  also.

Ingredients

2 cups of white rice

1cup of grated coconut

Salt to taste

Methi seeds ¼ tsp

Mustard seeds 1tsp

Urad dal  2 tsp

Oil  2 tbsp

Method:

  soak rice for  at least  4 to 5 hour.  then wash and drain it.   Coarsely   grind rice,  salt and coconut.  Heat oil in kadai   add mustard seeds when they splutter add methi (fenugreek or uluva)  seeds and urad  dal  fry till little  brown  then add  grinded rice mix  and stir till  it becomes thick consistency to make a ball. 

                                               Then turn the gas off  and  leave it to cool.  After cooling   make small small  balls from this  mix..as shown in pic   

then steam this balls  for 20 min.   Undi  is  ready to eat with ravo and piyyava  gojju..

   

MUSHTI POLO (DOSA)

White Rice                                         2 Cups

Urad Dal                                            ¼ CUP

Cooked Rice Or Rice Flakes (Avil)   ¼ CUP

METHOD

Soak rice and urad dal  for 2 hours. If using  rice flakes..soak it for  half an hour .

Grind all this into fine paste.  Add salt to taste.  Keep it for  6to8  hours for fermentation.

Heat  the dosa  tawa  and make thick dosa  close lid and cook the dosa  only one side no need to turn dosa.  Super soft dosa ready to eat..

Sabudana dosa(chowwary/sago)

Raw rice               2 cups

Urad dal                 ½ cup

Sabudana              ½ cup

Methi                     1tsp

Sugar                    1tsp

Salt                       to tatse

Method  

soak raw rice, urad dal, sabudana,  methi  for 4 to 5 hours.   Grind and keep to fermentation  over night.  Add salt and sugar.

You can make thick and thin  crisp  dosas

NEER DOSA  (PAAN POLO)

White Rice              ---   2 cups

Grated  coconut     ---   ¼ cup

Salt  to taste.

Method

Soak Rice for 2 hours.   Grind rice  with grated coconut into fine paste.  Make Dosa batter thinner than normal dosa batter.  Heat the thawa  pour the batter on heated thawa (don’t spread).   Cook  covered for 2-3 minutes.   Serve with Onion chutney or Honey or sugar syrup.  Goes well with spicy fish or chicken curry.

 

Kothambari chutney (Coriander chutney)

Ingredients

Grated coconut               --   ½ cup

Red Chillies                    --     5-6

Coriander seeds             ---    ½ tsp

Mustard seeds               ---     ¼ tsp

Coconut oil                   ---     ½ tsp

Salt to taste

Curry leaves     few

Method

Grind  coconut, red chillies, salt   and coriander seeds   into a fine paste.  Tadka with mustard and curry  leaves.   Goes excellent with Dosa and Idli.

Andhra Chutney

Andhra Chutney

This is a very quick chutney  which can used for chappathi and poori.   I learnt this     from our neighbor aunty Sujata  she is from Rajamundry, Andra Pradesh. 

Ingredients

Besan  (kadala podi)               --    1  tbsp

 Chopped ginger                     --     ½ tsp

Chopped green chilly              --     ½ tbsp

Channa Dal   (kadala parippu)  --  1 tsp

Coriander leaves chopped      --- 1 tsp

Jeera                                            ½ tsp

Curry leaves                            ---  few

Oil                                           ---  1 tbsp

Method

Mix the besan in 1 cup of water  and keep aside.

heat kadai  put oil in it… add jeera  fry for 1 min.,   then add channa dal.  When it turns in to lightbrown add chopped ginger, green chilly, coriander leaves and curry leaves.    Fry  for 1 min.,  then add Besan water and stir for 2-3 min continuously  till it becomes thick  consistency.    Serve hot with chapathi or poori

 

Mysore Masala dosa chutney

Ingredients   

Red chillies                     ---  10 nos

Channa dal                    ---   1 tbsp

Ginger                            ---    ½ inch

Garlic                             ---    2  -  3  flakes

Clove                             ---    2  -  3

Cinnamon                    ---    ½ inch

Salt to taste

Method

Grind all ingredients in to a fine paste.    Core Ingredient of mysore masala Dosa.  This chutney is applied on the dosa.

 

Green chilly chutney

Ingredients

Grated coconut        --          ½ cup

Green chillies           ---         5  -  6

Curry leaves few

Oil for  tadka

Mustard                    ---        ¼ tsp

Salt to taste

Method

Grind coconut , salt and green chilly in to fine paste.  Temper with mustard and curry leaves.   Goes excellent with dosa  and chapathi.

RAISIN CHUTNEY (CHANDRA MANDAL)

RAISIN CHUTNEY (CHANDRA MANDAL)

This  is a special dish which I tasted only in VenkatRamana Temple, Thayyil, Kannur and that too during Navaratri season only.   My mom-in-law  used to prepare this very well and she taught me how to prepare.

Ingredient

Grated   coconut       1tbsp

Red chilly                    4 nos

Green chilly                3

Tamarind                      1 lime size ball

Jaggery                          1tbsp

Coriander  leaves         2tbsp chopped

Salt to taste

Raisins (kismiss)                 15 to 20

Method

Soak raisin in hot water  for 15 min.

Grind  grated coconut, chillies, salt , coriander leaves and jaggery into fine paste. Then   smash soaked raisin  and mix into  the  paste.  Then heat oil in kadai put mustard seeds and curry leaves..pour this on  the paste and mix well. U can store it in fridge for 1 week.

Salted Mango Chutney (mitta ambuli chutney)

In Konkani  Pickle is called  Nonche.  From olden days Konkanis are well known for their pickles and pappads.   Many  different varieties of pickles are made from different varieties of vegetables.   In these Mango plays  a vital role.  Unripe  mango  is used as fresh and salted for pickles.   To prepare salted mango, unripe mangoes in mango season are kept in ceramic jars alongwith water up to the neck lever of the jar and rock salt for a period of not less than 2-3 months.  These jars are kept away from sunlight and are tightly closed.   These salted mangoes  are called  “Khola Ambo” or “Mitta Ambuli”.   These salted mangoes are used in non-mango season and mostly in rainy season to prepare quick chutneys and curries.

Ingredients:
salted mango        ---  ½ of big one or  an averaged sized one
 Gandari chilly      ---    10to 15   or          ( 3-4 green chilies)
A pinch of  asafetida  (hing—kaayam)

Coconut oil ½ tsp

Method:

Soak the mangoes in water for sometime to remove the excess salt. Discard the water. Grind mangoes ,green chilies and asafoetida to a smooth paste without adding much water. grind into smooth paste no need to add salt bcz mangoes have salt in it..take ground masala into boil  add ½ tsp coconut oil on top of it mix well.

Jeere meere chutney(black pepper& cumin seed chutney)

Grated   coconut                         1cup

Red chilly roasted in little oil      5

Jeera                                           1tsp

Black pepper(meera)              2tsp

Tarmind  pulp                         ½ tsp

Salt to taste

Coconut oil                              1/2tsp

  

Method

Heat oil  fry jeera and meera for  2- 3 min. then let it to cool.

 Then grind it with  grated coconut, red chilly, salt and pulp..use little water when grind. Nice combi with white rice ..

 

Spicy chilly dates  chutney..

Dates                   10 to 15

Chilly          powder.     2tsp

crushed      garlic      1tsp

crushed      ginger      1 tsp

Lime juice             1tbsp

Methi    seeds         ¼ tsp

Mustard              1/2tsp

Curry leaves few

Sugar              1tsp

Oil.                   1tbsp

Hing                ½ tsp

 Method

Deseed dates and cut into 4.         Heat oil in pan add mustard seeds then add methi  fry for a min then add ginger and garlic fry it till  light brown.  then   add curry leaves, hing , chilly powder  fry it for 2 min..then  add   chopped dates and salt,  sugar  fry for a min.   switch  off the gas add lime juice.   Goes well with biryanis…