Cauliflower Ambat Recipe

As I have mentioned earlier, an Ambat is a coconut based preparation which is seasoned with onion. Vegetables or Lentils of choice are used. Posting aan Ambat made with Cauliflower today.

Ingredients :

  • 12 bite sized pieces of cauliflower
  • 2 potatoes cubed
  • 2 onions sliced roughly
  • 1/2 of a small coconut
  • One fistful split Pigeon peas pressure cooked and churned
  • 12 roasted dry red chillies
  • 1 tbsp tamarind paste.
  • 1 onion minced
  • 3 tbsps oil
  • Salt

Method :
Boil the cubed potato and sliced onions in salted water till three fourth done. Add the cauliflower and cook till done. Do not overcook cauliflower. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked vegetables along with the pressure cooked split Pigeon peas /Dal. Heat oil in a pan. Add the minced onion and fry to a rich brown. Drop it into the Ambat. Adjust salt and give one boil. Cover and keep aside for half an hour for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Malabar Spinach and Raw Papaya Ambat Recipe

An Ambat is a coconut based gravy preparation which is seasoned with finely chopped onions. It can be made with a variety of vegetables or lentils. Today I have made a traditional one which is a combination of Raw Papaya and Malabar Spinach. It goes well with, Rice, Roti and even with Bread.

Ingredients :

  • 10 tendersticks of Malabar Spinach
  • 15 bite sized pieces of Raw Papaya
  • 3 large onions
  • 1/2 coconut grated
  • 10 roasted red chillies
  • 1 heaped tsp Tamarind paste
  • Salt
  • 5 tbsps oil
  • 50gms or one large fistful split Pigeon peas

Method :

Wash and chop the Malabar Spinach with its tender stems. Cut the Raw Papaya into bite sized pieces. Slice one and half onion. Boil all the three together in three glasses of water to which salt has been added. Wash and pressure cook the split Pigeon peas. Churn it. Chop the remaining onions fine. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Drop the churned dal and the ground masala into the cooked vegetable mixture. Heat oil in a pan. Drop in the finely chopped onions and roast to a rich brown. Tip in the seasoning into the boiling Ambat. 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.

Alwathi /Wild Colocassia leaves Curry Recipe

Alwathi is a traditional Konkani preparation made of Wild Colocassia leaves and is specially made on Krishna Janmashtami. Hog plums are usually added to lend tartness to the dish, but if unavailable tamarind can be used. Either peanuts or Corn on cob is added.

Ingredients :

  • 21 Wild Colocassia leaves
  • 2 corn cobs
  • 1 Coconut grated
  • 1 tbsp tamarind paste
  • 10 roasted red chillies
  • 2 inch piece of ginger
  • 2 green chillies
  • 4 tbsps Coconut oil
  • 2 heaped tsps mustard
  • 6 sprigs Curry leaves
  • Salt

Method :
Devein the Colocassia leaves. Wash them thoroughly. Chop them roughly. Cut the corn cobs into ten pieces. Pressure cook the chopped leaves and corn cobs in three glasses of water with a little salt to four whistles. Slit the green chillies. Grate the ginger. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Once the pressure has been released, drop the ground masala, ginger and green chillies into the cooked mixture. Boil well. Heat the oil in a pan. Add the mustard seeds and after it splutters drop in the curry leaves. Tip the seasoning into the Alwathi. Keep aside for fifteen minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Moong Pathrado / Colocassia leaves Roll – 2

This is Pathrado or Colocassia leaves Roll made with Moong or Green Gram. A delicacy with the Konkani community of Mangalore, it is eaten drizzled with Coconut oil or with a Coconut Ghashi. It is simply mouth watering!

Ingredients :

  • 21 Colocassia leaves
  • 250 gms Moong/Green gram
  • 1 small coconut grated
  • 25 dry red chillies roasted in a little oil
  • 4 Chickpea size of Hing/asafoetida
  • 2 level tsps Tamarind paste
  • Salt

Method :
Devein the Colocassia leaves using a gentle hand, as they tear easily. Wash and wipe dry. Keep aside. Wash and soak the Moong overnight. Grind the coconut, roasted red chillies, hing and tamarind to a smooth paste using just enough water to facilitate grinding. Using this paste grind the moong in small batches to a semi coarse consistency. Add water while grinding only if necessary as the batter should be thick. Tip this ground Moong and coconut batter into a vessel. Add salt and mix thoroughly. Place a large Colocassia leaf on the table top with its underneath facing upwards. The base of the leaf should be towards you and the tip pointing upwards. Apply the batter on it. Place a leaf slightly smaller than the first one on it. Apply the batter on the second leaf too. Place the third leaf and follow it up with the batter again. Fold both the ends of the leaf towards the centre. They stay put as they get stuck to the batter. Now fold both the sides of the leaf and bring them to the centre. Lastly fold the tip and bring this too towards the centre. This way you have all the ends folded. Now tightly roll the leaves from the bottom to the top till they form a log. Keep aside. Finish off with the remaining leaves. Place the rolls in a steamer and steam them for half an hour. A knife inserted in the roll should come out clean. This shows that the Pathrado is cooked. Switch off. Allow to cool a little. Remove from the steamer, cut into pieces and serve drizzled with Coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Black Pigeon peas Bendhi Recipe

Black Pigeon peas Bendhi with Jackfruit seeds is a delicacy made when Jackfruit is in season. Jackfruit seeds are peeled and pressure cooked along with salt and used in a variety of preparations. Bendhi is a preparation where garlic is used for seasoning. Posting a Black Pigeon peas and Jackfruit seed Bendhi today.

Ingredients :

  • 125 gms Black Pigeon peas
  • 12 Jack fruit seeds peeled and halved
  • Half coconut grated
  • 12 roasted dry red chillies
  • 1 tsp tamarind paste
  • Salt
  • 15 cloves of Garlic crushed gently
  • 2 tbsps Coconut oil

Method :
Wash and soak the Pigeon Peas for 6 to 8 hours. Tip into pressure cooker. After one whistle lower the flame and allow to cook for fifteen mnts. Pressure cook jackfruit seeds to two whistles with a little salt. Grind the coconut, roasted chillies and tamarind to a smooth paste and pour the paste into the cooked Pigeon peas and Jackfruit seed mixture. Add salt and adjust consistency of the Bendhi by adding water as required. It should neither be too thick nor watery. Boil well. Heat oil in a pan. Drop in the crushed garlic and roast to a rich golden brown. Pour the seasoning into the boiling Bendhi. Boil for a couple of minutes, switch off and keep aside for about fifteen minutes for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ladyfinger or Okra Sagllein Recipe – 2

This Okra Sagllein is a take off on the Masala that is normally used to make Pomfret Ghashi. A common Masala is ground and either vegetables of choice or fish added to it. This preparation is unseasoned, but is drizzled with a generous amount of coconut oil.

Ingredients :

  • 100 gms Okra
  • 1 potato
  • 3 onions
  • 2 inch piece of ginger
  • 1 green chilly
  • 1/2 coconut grated
  • 12 roasted dry red chillies
  • 1 heaped tsp tamarind paste
  • Salt
  • 3 tbsps coconut oil

Method :

Deskin the potato, wash and slice it thinly. Slice the onions. Snip off the ends of the Okra and chop them into one inch size pieces. Grate the ginger. Slit the green chilly. Boil the onion, potato, salt and ginger in two glasses of water. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the cooked onion and potato mixture. Add water to adjust the consistency of the gravy. It should neither be too thick nor runny. Add the Okra, slit green chilly and boil well. Switch off. Drizzle with coconut oil. Mix thoroughly. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Onion Bhuthi Recipe

Onion Bhuthi is a traditional Konkani preparation which goes well with both Rice and Roti. Our forefathers made this Onion Bhuthi during the monsoon season, as vegetables were scarce then, because of the incessant rains. Onions could be bought during summer and stored in bulk. Onion Ambat, Onion Gozzu, Onion Tamballi and Onion Upkari were the other dishes prepared. Each has its own unique taste. You can find the recipes to all in this website.

Ingredients :

  • 4 large onions
  • 1/2 of a large coconut
  • 12 roasted Byadgi Chillies
  • 1 tbsp tamarind paste
  • Salt
  • 3 tbsps Coconut oil
  • 1 tsp mustard

Method :

Peel the onions, wash thoroughly and chop them fine. Heat oil in a pan. Drop in the mustard. After it crackles add the chopped onions and salt. Keep roasting on a gentle flame till translucent. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the roasted onions. Allow to boil and keep roasting till it turns semi solid. Keep aside for about fifteen minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pigeon peas Ghashi Recipe

With raw jackfruit available in plenty, decided to make a Pigeon peas and Raw jackfruit Ghashi which goes well with Rice, Roti or Bread. Seasoned in coconut oil with mustard and curry leaves, the aroma is enticing!

Ingredients :

  • 200 gms White Pigeon peas
  • 14 bite sized pieces of Raw Jackfruit
  • 1/2 a coconut grated
  • 12 dry red chillies roasted
  • 1 heaped tsp tamarind paste
  • Salt
  • 2 tbsps Coconut oil
  • 1 heaped tsp mustard
  • 3 sprigs curry leaves

Method :

Wash and soak the Pigeon peas overnight. Pressure cook them with a little salt. Pressure cook the raw jackfruit pieces with salt to one whistle. Tip it into the cooked Pigeon peas. If using canned ones, use the open pot boiling method. Do not pressure cook as they will turn mushy. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked Pigeon peas and Raw jackfruit mixture. Adjust salt. Boil well. Heat oil in a pan. Add the mustard and after it splutters add the curry leaves. Toss and drop it into the boiling Ghashi. Keep aside for half an hour for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Avial/ Mixed Vegetables in Coconut gravy Recipe

This traditional South Indian recipe calls for a mixture of vegetables. The vegetables used vary, depending upon the preference of the family. This is a dish which is not seasoned, but the liberal use of fresh curry leaves and a drizzle of a generous amount of coconut oil makes it supremely divine!

Ingredients :

100 gms of each of the following vegetables

  • Pumpkin
  • Ashgourd
  • Peas
  • Carrot
  • Small variety of Brinjal
  • Farmyard beans
  • Raw Banana
  • Drumstick
  • 15 green chillies
  • A pinch of jeera/Cumin seeds
  • 1 coconut grated
  • 1/4 tsp Haldi/turmeric powder
  • 1 glass slightly sour buttermilk
  • 10 sprigs of curry leaves
  • 5 tbsps coconut oil

Method :

Deskin the vegetables and chop the Ashgourd, pumpkin, carrot and raw Banana into bite sized pieces. Chop the farm yard beans an inch long, the drumsticks into two inch sized pieces and the Brinjal into half. Cook the Ashgourd, Carrot, Peas and Farmyard beans together in two glasses of water. When they are three fourth done add the Brinjal, Raw banana and Drumstick. Add salt and when they are almost cooked add the pumpkin. Grind the grated coconut, green chillies and jeera to a smooth paste with the buttermilk. Drop the paste into the cooked vegetables along with the haldi and the curry leaves. Add enough water to make it into a semi solid preparation. Boil well. Drizzle with coconut oil and allow to stand for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Farmyard Beans and Ridge Gourd Sukkein Recipe

This is a traditional Konkani preparation. Sukkein usually calls for roasted Urad Dal which lends flavour to the dish. It can be made from a variety of vegetables. Posting a Farmyard Beans and Ridge Gourd one today.

Ingredients :

  • 200 gms Ridge gourd
  • 100 gms Farmyard Beans
  • 1/2 of a small coconut
  • 10 roasted Byadgi chillies
  • 1 heaped tsp Tamarind paste
  • 2 heaped tsps urad dal/ Black gram dal
  • 1/2 tsp coconut oil to roast the urad dal
  • 3 tbsps coconut oil for the seasoning
  • 1 heaped tsp mustard
  • Salt
  • Jaggery as per requirement

Method:

Deskin the ridge gourd and chop it into bite sized pieces. One can make a chutney from the peel, so do not discard. String and chop the farm yard beans into one inch long pieces. Heat oil. Drop in the mustard and after it splutters add the farm yard beans, salt and half a glass of water. When three fourth done add the ridge gourd and cook till done. Roast the urad dal in half a tsp of coconut oil to a rich golden brown. Grind the coconut, roasted red chillies, tamarind paste and the roasted urad dal to a coarse paste. Tip it into the cooked vegetables. Add jaggery and adjust salt. Cook till it reaches a semi solid consistency. Serve with rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.