Pathrado /Aloo Vadi /Colocassia leaves roll Recipe

Pathrado in Konkani, Aloo Vadi in Marathi, Pathra in Gujarati refer to Colocassia or Taro leaves rolled and steamed after being generously stuffed. The stuffing used varies, depending on the region where it is made. The Konkani community of Mangalore makes use of either Whole green gram or a mixture of rice and split Pigeon peas to make the stuffing. Posting the recipe for the latter today.

Ingredients :

  • 125 gms rice
  • 125 toor dal/split Pigeon peas
  • One coconut grated
  • 25 roasted dry red chillies
  • 2 tbsps tamarind paste
  • Kidney bean sized piece of hing/asafoetida or as per taste.
  • Salt
  • 18 colocasia leaves deveined, washed and wiped thoroughly.

Method:

Devein the Taro leaves using a gentle hand, as they tear easily. Wash and wipe dry. Keep aside. Wash and soak the rice and dal together for about 4 hours. Grind the coconut, roasted red chillies, hing and tamarind to a smooth paste. Add the rice and dal and grind to a batter of semolina like consistency. Add salt. Mix well. Place a leaf on the table top. Apply the batter. Place another leaf on it. Apply the batter again. Place the third leaf. Follow it up with the batter. Fold and roll it up like a log. Keep aside. Finish off with the remaining leaves. Steam in a steamer or in a pressure cooker without whistle for half an hour. A knife inserted in the Pathrado should come out clean if it is done. If not, steam for another ten minutes. Cut and serve drizzled with coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tender Jackfruit and Drumstick Curry Recipe

This Coconut based gravy seasoned with garlic is a gastronomical delight!! The succulent pieces of tender Jackfruit and the flavour of fleshy drumsticks are best eaten with hot rice. Byadgi chillies give the gravy not only a beautiful colour but also the required texture!

Ingredients :

  • 18 bite sized pieces of tender Jackfruit
  • 2 Drumsticks
  • Half of a large coconut grated
  • 12 Byadgi chillies roasted
  • A heaped tsp of tamarind paste
  • Salt
  • 20 cloves of garlic
  • 3 tbsps coconut oil

Method :

Pressure cook the tender Jackfruit in a glass of water with salt, to two whistles. Chop the Drumstick into bite sized pieces and cook them separately in an open pan with a little salt. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked tender Jackfruit. Add the cooked Drumstick. Thin down the gravy to the required consistency. Adjust salt and boil well. Heat the coconut oil. Crush the garlic gently and drop it into the oil. Roast to a rich golden brown. Tip it into the boiling curry. Boil well for a couple of minutes and keep aside for half an hour for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ivygourd/ Tendle Ambat Recipe

Ivygourd Ambat is one of the most delicious amongst the Ambats made by the Konkani community of Mangalore in India. An Ambat is basically a preparation made of a vegetable of choice in a coconut gravy seasoned with onions. One or more vegetables may be used depending upon the family’s preference. Today I have added a couple of drumsticks, Cashews and potatoes along with the ivygourd to enhance the taste.

Ingredients :

  • 200 gms ivygourd
  • 1 large potato
  • 4 onions
  • A fistful of cashewnuts
  • 1 drumstick
  • 1/4 of a large coconut grated
  • 12 roasted red chillies
  • 1 heaped tsp tamarind paste
  • 100gms toor dal/Pigeon peas
  • Salt
  • 3 tbsps Coconut oil

Method :

Pressure cook the toor dal. Chop two of the onions very fine. Keep aside. Chop the ivygourd, drumstick, potatoes and the remaining two onions into bite sized pieces and pressure cook to only one whistle along with the cashewnut. Grind the grated coconut, roasted red chillies and tamarind to a fine paste. Drop the cooked dal, vegetables and the ground masala into a pan. Add salt and adjust to a pouring consistency by adding water. Boil well. Heat oil. Add the finely chopped onions and toast to a rich golden brown. Tip the seasoning into the Ambat. Boil and keep aside for half an hour for the flavours to infuse before consuming.

Note: Pressure cook the vegetables to only one whistle as over cooking makes them mushy. Alternatively the open pan method too can be adopted to cook them.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Green gram and Colocassia leaves dumplings /Moong and Aloo leaves Sannakhotto Recipe

Another variety of the Sannakhotto is the one made with whole green gram/Moong, rice semolina/idli rava, chopped onions and Colocassia leaves. Extremely healthy because they are neither roasted nor fried. The Sannakhotto is steamed and drizzled with a tsp of coconut oil. Goes well with Dal and Rice or can be had as a meal by itself.

Ingredients :

  • 125 gms Moong
  • 100 gms idli rava
  • 2 large onions
  • 1/4 of a large coconut grated
  • 12 roasted dry red chillies
  • 1 tbsp tamarind paste
  • A tsp of Hing/asafoetida
  • Salt
  • Oil to grease the containers.

Method :

Wash and soak the Moong for 8 hours. Drain. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add the Moong and grind it to a Semolina like consistency. Add the rice semolina and salt. Keep aside. Chop the onions and Colocassia leaves fine. Drop them into the batter along with hing. Mix thoroughly. Grease bowls or the Idli mould with oil. Pour the batter into the mould and place them in a steamer which has been kept boiling. Steam till done. Takes around 20 minutes. A knife inserted in the Sannakhotto should come out clean. Allow to cool and serve drizzled with a tsp of coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Cabbage Sannakhotto /steamed dumplings Recipe

This is a traditional Konkani preparation which goes well with Dal and Rice. Also served as Masala Idli in some of the restaurants, the Sannakhotto can be made with a variety of vegetables or garden fresh greens. Today I have selected Cabbage and onion to make it. It is best eaten with a tsp of coconut oil drizzled on it.

Ingredients :

  • 125 gms toor dal/Pigeon peas
  • 125 gms rice
  • 3 onions chopped fine
  • Cabbage chopped the same amount as the onions
  • 1/2 of a small coconut
  • 9 guntur chillies roasted
  • 9 bedgi chillies roasted
  • 1 tbsp tamarind
  • Salt

Method :

Wash and soak the rice and toor dal together for 3 hours. First grind the coconut, roasted chillies and tamarind to a smooth paste. Add the rice and toor dal and grind to a Semolina like consistency. Remove and add the chopped onion, cabbage and salt and mix well. Grease the Idli mould with coconut oil. Pour the batter into the mould and place it in a steamer which has been kept boiling. Steam till done. It takes around 20 minutes. A knife inserted in the sanna khotto should come out clean. Allow to cool. Remove from the mould. Serve drizzled with coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana Masala Recipe

A large amount of onions, a few cloves of garlic and some ginger are a must while making a traditional Chana Masala. Here, I have skipped both the onions and garlic. The family just loved it!!!

Ingredients :

  • 250 gms Chickpeas
  • A small bunch of coriander leaves
  • 5 tbsps of grated coconut
  • 7 green chillies
  • 2 inch piece of ginger
  • 2 tomatoes
  • 1 heaped tsp Everest Kitchen King Masala
  • Salt
  • A large pinch of Haldi/turmeric powder
  • 1 tbsp coriander powder
  • 1tsp jeera /cumin powder
  • 1/2 tsp chilly powder
  • 2 tbsps cashewnuts
  • 1 tbsp fresh cream
  • 2 tbsps ghee/clarified butter
  • 5 tbsps oil
  • 1/2 tsp cumin seeds
  • Coriander leaves for garnish

Method :

Wash and soak the Chickpeas for about 8 hours. Pressure cook with salt. Grind together the grated coconut, green chillies, coriander leaves, ginger and the tomatoes to a smooth paste. Keep aside. Make a paste of the cashews with a little water. Keep it aside too. Heat the ghee and oil mixture in a pan. Add the jeera. After it splutters add the ground masala and keep roasting on a gentle flame till it starts leaving the sides of the pan. Add the haldi, chilly, coriander and jeera powders. Roast for a minute. Add the Everest Kitchen King Masala. Toss for a minute. Drop in the cashew paste and the cream. Roast for a couple of minutes. Drop in the cooked Chickpeas and boil well. Garnish with finely chopped coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kadge Chakko/Tender jackfruit Subzi Recipe

This tender jackfruit Subzi is a delicacy and a must in all Konkani households when in season. Non-vegetarians call it the vegetarian version of Mutton sukka. Extremely aromatic because of the seasoning of fenugreek seeds, it is a must try for all those who like tender jackfruit.

Ingredients :

  • Half kg raw jackruit
  • Half a coconut
  • 6 bedgi and 6 guntur chillies roasted
  • 2 tbsps coriander seeds
  • 1 tsp urad dal/black gram dal
  • 1 tbsp tamarind
  • Salt
  • 4 sprigs curry leaves
  • 4 tbsps coconut oil
  • 2 tsps mustard
  • 1 tsp urad dal/black gram dal
  • 1/2 tsp methi/ Fenugreek seeds.

Method :

Pressure cook the chopped tender jackfruit pieces and break them into very tiny pieces using fingers only. Please do not use a masher to mash them.
Roast the coriander and urad dal in a little coconut oil to a rich golden brown.
Grind the coconut, roasted red chillies, coriander seeds and urad dal along with the tamarind to a coarse paste.
Heat 4 tbsps coconut oil. Add mustard and after it crackles add the urad dal and methi. After they turn golden brown add the curry leaves. Pour the Masala, salt, the tender jackfruit pieces and roast on a low flame till all the water evaporates.

Note: I normally season the tender jackfruit pieces add the ground masala and then transfer it to the microwave for 10 minutes . It gets cooked evenly and all the water gets absorbed. Saves the task of keeping an eye on the preparation.
Best eaten drizzled with fresh coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ridge gourd Bhaartha Recipe

BHAARTHA could be of ghosale / ridge gourd, brinjal or even potato. Not to be confused with the Bhartha made of roasted brinjals. The basic Masala of coconut roasted red chillies and tamarind paste remains the same only the vegetable differs. Addition of ginger while grinding adds zing to the BHAARTHA. Garnished with raw onions, a green chilly n drizzled with coconut oil. It goes well with both roti and rice!!!

Ingredients :

  • 250 gms ridge gourd
  • 1/2 of a small coconut
  • 6 roasted Byadgi chillies
  • 3 roasted Guntur chillies
  • 1 tbsp tamarind paste
  • 2 inch piece ginger
  • 1 small onion chopped fine
  • 1 green chilly
  • Coconut oil
  • Salt

Method :
Deskin the ridge gourd. Chop into pieces and cook till done. Cool thoroughly. Grind together coconut, roasted red chillies tamarind and ginger to a smooth paste. Crush the green chilly with salt and add the ridge gourd, chopped onion and drizzle with coconut oil!.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Jeere meerya /Cumin and Pepper Kadhi Recipe

An absolute delight with hot rice is the Jiremirya Kadhi made by the Konkani community of Mangalore. Rich and fragrant with roasted Cumin and Pepper, it is seasoned with Garlic . This Coconut Based gravy is neither too thick nor thin and goes well with rice as well as Dosas.

Ingredients :

  • Half coconut grated
  • 6 roasted Byadgi chillies
  • 2 roasted Guntur chillies
  • 1 tbsp tamarind paste
  • 1large tsp jeera/cumin seeds
  • 15 pepper corns
  • 18 garlic cloves
  • Salt
  • 1tbsp ghee/clarified butter
  • 1 tbsp Coconut oil

Method :

Heat a tbsp of ghee. Add the jeera and pepper corns and allow them to splutter. Grind the coconut, roasted red chillies, tamarind and the roasted jeera and pepper to a smooth paste. Add enough water to thin it down to the consistency required. Heat a tbsp of oil. Add the garlic and roast to a rich golden brown. Add salt. Season the kadhi with it and boil well. Serve with hot rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Jive Tori Bendhi/Fresh Pigeon peas and Chinese potato gravy Recipe

Fresh Pigeon peas and Chinese potato are in season and the variety of dishes that the Konkani community of Mangalore makes from them are simply amazing!!! Posting a combination of both of them with an aromatic garlic seasoning. Best eaten with Rice.

Ingredients :

  • 100 gms shelled Pigeon peas
  • 12 tiny Chinese potatoes
  • 1/2 coconut grated
  • 10 roasted red chillies
  • 1tsp tamarind paste
  • 15 garlic cloves
  • Salt
  • 3 tbsps Coconut oil

Method :

Wash and pressure cook the Chinese potato to one whistle. Deskin and keep aside. Pressure cook the Pigeon peas too to one whistle with a little salt. Drop both the cooked peas and the Chinese potato into a vessel. Add salt and boil for five minutes. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the vegetables and boil well. Lightly crush the garlic cloves taking care to keep them intact. Heat the coconut oil. Drop in the garlic and roast it to a rich golden brown. Pour the seasoning into the boiling Bendhi. Allow to boil for a couple of minutes. Keep it aside for half an hour for the flavours to infuse, before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.