Fried Yam Kismuri – 2

This is yet another type of fried Yam Kismuri that is made, the difference being that the coconut is ground here along with other condiments. It goes well with Rice or Rotis. Easy to prepare as the Yam can be fried and kept ready before hand!

Ingredients :

  • 250 gms Yam
  • 1/4 of a large coconut grated
  • 9 roasted red chillies
  • 2 tbsps coriander seeds
  • 1tsp Tamarind paste
  • 1 inch piece of ginger
  • 1 large onion chopped fine
  • 1 green chilly
  • Salt
  • 2 tsps Coconut oil
  • Oil for frying the Yam.

Method :

Deskin and wash the Yam well. Chop into extremely small pieces as shown in the picture above. Apply salt and keep aside for ten minutes so that it releases water. . Heat the oil in a pan. Squeeze out all the water from the Yam. Fry it in batches till crisp. Drain on absorbent paper and keep aside. Chop onions, fine. Grate the ginger. Chop the chilly fine and crush with a little salt. Grind the coconut, roasted red chillies, coriander seeds, tamarind and ginger to a semi coarse paste with a little water. Tip it into a bowl. Add the chopped onions, crushed green chilly, coconut oil and the fried Yam pieces. Mix well. Allow the Kismuri to stand for half an hour before serving in order to allow the Yam to absorb moisture from the Masala.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd and Potato White Hummanna Recipe

This is a very popular Kerala Konkani dish called Dhavi Randayi meaning White Gravy. Green chillies added to spice the dish keep the white colour of this dish intact. Normally the Konkani community makes use of roasted red chillies in all their coconut gravies which gives the gravy a rich orange colour. This combination of Bittergourd and Potatoes is a family favourite.

Ingredients :

  • 1 bitter gourd
  • 2 large potatoes
  • 1/2 of a large coconut
  • 10 green chillies slit
  • 6 or more Bimbul/ tree sorrel depending on the sourness required
  • Kidney Bean sized piece of Hing/asafoetida
  • 2 tbsps Coconut oil
  • Salt

Method :
Slice the the Bittergourd into half moons. Slice and quarter the potatoes. Boil the Bittergourd, potato and the Bimbul with salt till done. If tree sorrel or Bimbul is not available you can use either Hog Plums/Ambadi or tamarind paste. Grind the coconut to a smooth paste with Hing and add it to the cooked vegetables. Boil well and drizzle with coconut oil. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Valval /Vegetables in Coconut Milk Recipe

Valval or Yogiratna is a traditional Amchi dish prepared on festive ocassions. A blend of a variety of vegetables which are dunked in coconut milk, it can be made either by seasoning or without it. Both taste equally good as one has the flavour of the seasoning of jeera and curry leaves and the other is drizzled with hing and coconut oil. Posting one today without the seasoning.

Ingredients :

100 gms each of the following vegetables:

  • Ashgourd
  • Pumpkin
  • Gherkin
  • Runner beans
  • Ridgegourd
  • Potato
  • Peas
  • 10 green chillies slit
  • 1 Coconut
  • 15 Cashewnuts halved
  • Salt
  • 1 tsp Hing/asafoetida
  • 2 tbsps Coconut oil

Method :
Boil all the vegetables except pumpkin together with a little salt and slit green chillies in an open pan. When the vegetables are almost done add the pumpkin and boil well for a couple of minutes. Pressure cook the cashews with a little salt. Add them to the cooked vegetables Extract milk of one coconut by grinding the coconut to a fine paste with water and extracting the milk a couple of times. Add it to the boiled vegetables. Alternatively you can use the readily available coconut milk. Boil the Valval well. Drizzle with Hing and Coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Double Beans Hummana

Double Beans are my favourite as they lend the necessary texture and sweetness to a dish. The Hummanna or coconut based gravy made of Double Beans is a delight! Goes well with Rice, Neer Dosa or even with Bread. The fragrance of Asafoetida and Coconut oil is divine!

Ingredients :

  • 100 gms Double Beans
  • One large potato cubed into tiny pieces
  • 12 roasted dry red chillies
  • 1 tbsp tamarind paste
  • 2 tbsps coconut oil
  • 1 tsp Hing/asafoetida
  • Salt

Method :
Soak the Double Beans for eight hours. Pressure cook to one whistle and then cook for ten minutes on a slow flame with little salt. Switch off. Cook the potatoes with a little salt separately. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked double beans and potato. Boil well. Drizzle with Hing. Switch off and add coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Gantye Ghashi/ Knotted Colocassia leaves and Hog plums in Coconut gravy Recipe

This is a traditional Konkani recipe which calls for the Wild Colocassia Leaves to be tied into knots. The leaf is rolled tightly and formed into a knot. Hog Plums are added instead of tamarind and are cooked along with the knotted leaves. I have added a few peanuts too as I like the crunch.

Ingredients :

  • 15 Wild Colocassia leaves
  • 3 Hog plums
  • A fistful of raw peanuts.
  • 1/2 of a coconut grated
  • 7 roasted dry red chillies
  • Salt
  • 2 tbsps Oil
  • 1 tsp Mustard
  • 3 sprigs Curry leaves.

Method :
Wash and pressure cook the peanuts with a little salt. Devin the leaves and wash them thoroughly. Roll each leaf tightly and tie it into knots. Crush the Hog Plums. Drop the knotted leaves and Hog plums along with salt into a pan. Add two glasses of water and cook on a high flame till done. Drop in the cooked peanuts. Grind the coconut and roasted red chillies to a smooth paste with the water used to cook the peanuts. Drop it into the cooked leaves. Adjust consistency. It should be neither too thick nor runny. Boil well. Heat oil in a pan. Add the mustard and after it splutters drop in the curryeaves. Boil for a few seconds. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Radish Leaves Molagootal Recipe

I had bought some Radish to make a Sambhar and ended up having a bunch of Radish Leaves. Instead of making the usual stir fry, decided to make a Molagootal or a Dal and coconut based gravy which is flavoured with these leaves. It goes well with both Rice or Rotis.

Ingredients :

  • A small bunch of Radish greens
  • 100 gms Arhar Dal/ Split Pigeon peas
  • 1/4 coconut grated
  • 1 tsp Jeera/ Cumin seeds
  • 5 dry red chillies
  • 2 tsps oil
  • 3 tsps Urad Dal/ Black gram Dal
  • 1 tsp mustard seeds
  • A pinch of Haldi / Turmeric powder
  • Salt

Method :
Wash the Radish Greens well and chop them fine. Pressure cook the Arhar Dal with a pinch of turmeric. Cook the chopped Radish greens with a little salt till done. Heat 1 tsp oil. Drop in 2 tsps of urad dal and when it turns golden brown add the 4 dry red chillies. Toss. Remove and allow to cool. Grind the roasted ingredients along with coconut and Jeera to a smooth paste. Churn the Dal. Drop it into the cooked Radish greens along with the ground paste. Boil well. Heat the remaining tsp of oil. Add the mustard seeds and after they splutter add the remaining tsp of Urad Dal. After it turns golden brown drop in the dry red chilly. Toss and pour the seasoning into the Molagootal. Serve it with hot rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Horse Gram/Kulta Koddel Recipe

Horse Gram is used in a variety of preparations in South Indian cuisine. Seasoned with either Garlic or mustard and curry leaves, it is high in Calcium, Phosphorus, Iron and Protein. Posting a popular Mangalorean dish called Kulta Koddel which is Horse gram seasoned with garlic in a coconut based gravy. Absolutely delicious!

Ingredients :

  • 100 gms Horse gram
  • 8 Jackfruit seeds
  • 1/2 of a coconut grated
  • 12 roasted red chillies
  • 1 heaped tsp tamarind paste
  • Salt
  • 15 cloves Garlic gently crushed
  • 2 tbsps Coconut oil

Method :

Peel the Jackfruit seeds and cut them into half. Wash them along with the Horse gram and pressure cook along with a little salt. After one whistle, reduce heat and cook for 12 – 15 minutes. Grind coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked Horse gram and Jackfruit seed mixture. Adjust consistency by adding water and salt as required. The gravy should be of pouring consistency. Heat oil in a pan. Add the crushed garlic and sauté to a rich golden brown. Drop it into the boiling Koddel. Allow to boil for a couple of minutes. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Colocassia Roll Upkari /Stir Fry Recipe

The Colocassia Roll made with Rice and Split Pigeon peas can either be sliced and roasted or crumbled and turned into a stir fry. The recipe has already been posted under ‘Coconut Based Dishes’ of this website and has also been posted at the end of this recipe for easy access. Posting the recipe to the Stir fry today.

Ingredients :

  • 1 log of Colocassia Roll
  • 1 Onion
  • 1 Dry red chilly broken into two
  • 2 tsps Oil
  • Salt
  • 1 tsp Mustard

Method :

Crumble the Colocassia Roll with your fingers. Chop the onions fine. Heat oil in a pan. Add the spoon of mustard and after it splutters add the onions, broken Red chilly and salt. Roast till translucent. Tip in the crumbled Colocassia Roll and mix well. Heat thoroughly and serve hot.

Rice and Split Pigeon peas Pathrado /Colocassia leaves roll Recipe – 1

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kabuli Chana/Chickpea Sukkein Recipe

This is a traditional Mangalorean preparation which goes well with Rice or Rotis. I have added pieces of Yam to enhance the flavour and texture. You may use Potato or even Breadfruit if you wish to.

Ingredients :

  • 100 gms Kabuli Chana
  • 25 tiny cubes of Yam/Suran
  • 1/4 of a coconut grated
  • 12 roasted dry red chillies
  • 1 heaped tsp tamarind paste
  • 2 tsps Urad Dal/Black Gram Dal
  • 4 tsps oil
  • 1 tsp Mustard
  • 2 sprigs curry leaves
  • Salt

Method :

Wash and soak the Kabuli Chana for eight hours. Pressure cook it with some salt. Chop the yam into the same size as the Chana. Cook them in an open pan with salt till done. Drop them into the cooked Chana. Roast the Urad Dal in a tsp of oil to a rich golden brown. Grind the coconut, roasted red chillies, roasted urad dal and tamarind to a semi coarse paste. Heat the remaining oil. Drop in the mustard seeds and after they splutter add the curry leaves. Tip in the cooked Chana, Yam and the ground masala. Boil well till it becomes semi solid. Serve with hot Rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Seasoned Pathrado / Colocassia leaves Roll Recipe

The monsoon months herald a variety of vegetables that have to be seen to be believed! Tender Colocassia leaves, wild ones, hog plums, bamboo shoots, tree Colocassia, taro leaves to name just a few. The delicacies that are made from these various greens and vegetables are amazing! Posting a seasoned Colocassia roll today. I have already posted two different varieties earlier which you can find under the catagory ‘Coconut based preparations’ of this website.

Ingredients :

  • 18 large and medium sized Colocassia leaves( makes 6 logs)
  • 200 gms rice
  • 200 gms split Pigeon peas/Arhar Dal
  • 30 roasted Byadgi chillies
  • 2 tbsps tamarind paste
  • 1/2 of a large coconut
  • A little bigger than a Kidney bean sized piece of Hing/asafoetida
  • 2 onions
  • Salt
  • 5 tbsps Oil
  • 1 tbsp Mustard
  • 1tbsp Urad dal/ black gram dal
  • 1/2 tsp Methi seeds/Fenugreek

Method :
Devein the Colocassia leaves and cut the stem too. Wash thoroughly and pat them dry. Wash and soak the rice and arhar dal for four hours. Grind the coconut, roasted red chillies , hing and tamarind to a smooth paste with water as required and then add the rice and arhar dal. Grind to a semolina like consistency and keep the batter thick. Add salt. Chop the onions fine and mix everything together. Place a large Colocassia leaf wrong side facing upwards. Apply the batter thinly. Place another one on top of this leaf and again apply. I normally use only Three such leaves placed one upon the other. Fold and roll into a log. Finish off similarly with the other leaves. Heat oil in the pressure cooker. Add the mustard, and after it splutters add the Urad dal followed by methi seeds. Once the Urad dal has turned golden brown pour in two glasses of water into the seasoning. Gently lower the Colocassia logs into the cooker. Cover and cook to six whistles. Serve warm with Dal and rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.