Medu Vada is a popular South Indian dish served with Sambhar and Chutney. Usually the Vada is dunked into the Sambhar to allow it to soak up all the Sambhar. My family likes it with only a Chutney so skipped making the Sambhar. Recipe Links to both the Sambhar and Chutney are given below.
Soak the urad dal for five hours. Drain and grind to a smooth thick batter without adding water in the wet grinder. Those of you using the mixer will need to sprinkle a little water to facilitate grinding. Tip into a bowl. Grind the ginger, green chillies and hing coarsely. Add it to the batter along with the coarsely ground pepper, slivers of coconut, salt and finely chopped curry leaves. Heat oil in a pan. Drop in tiny dumplings of the batter into the hot oil, and fry to a rich golden yellow. Remove, drain on a tissue and serve hot with coconut chutney.
Note: Always drop in a small dumpling of the batter to check the temperature of the oil. It should rise to the top immediately. If it doesn’t, wait for the oil to heat. Dumplings fried in underheated oil result in greasy Medu Vada.
As I mentioned earlier, Black eyed Beans are my favourite. Made a Koddel today. A Koddel is a traditional Konkani preparation wherein either lentils or vegetables in coconut gravy are seasoned with garlic. Though the garlic is usually crushed with the skin on, I prefer mine without the skin. Goes well with Rice or Chapati.
200 gms Black Eyed Beans
1/2 of a large coconut
12 roasted Byadgi chillies
1 heaped tsp Tamarind paste
25 cloves of Garlic crushed
2 tbsps Coconut oil or oil of choice
Wash and pressure cook the Black eyed Beans till done. Grind the coconut, roasted red chillies and tamarind to a smooth paste and pour it into the cooked Beans. Add salt and boil well. Heat oil in a pan. Add the garlic and roast to a rich brown. Tip it into the boiling Koddel. Simmer for a minute and then cover and keep aside for about half an hour for the flavours to infuse before serving.
This is the third variety of coconut chutney which goes well with Idli, Dosa, Uthappa or even with Upma. I always prefer to season the coconut chutney with coconut oil as it imparts its unique fragrance.
Half of a large coconut grated
5 green chillies
1/2 tsp Tamarind paste
3 tsps Coconut oil or oil of choice
1 tsp mustard
3 sprigs curry leaves
Chop the green chillies. Heat a tsp of oil in a pan and roast them for a few seconds. Grind the grated coconut, green chillies, Tamarind and salt to a smooth paste. Adjust consistency by adding enough water. Heat the remaining oil. Add the mustard and after it splutters add the curry leaves. Toss and drop the seasoning into the chutney. Mix and serve.
This is a simple and delicious Subzi which goes well with both, Rice or Roti. Here I have used Sambhar powder to spice it up. You may use spices of your choice or even a pinch of Garam masala to make it flavourful.
200 gms French Beans
2 medium sized potatoes
2 large onions
2 heaped tsps Sambhar powder
2 tbsps oil
1 tsp mustard
5 tbsps grated coconut
String the French Beans and wash thoroughly. Chop them fine. Chop the potatoes, onions and tomatoes fine too. Heat oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the French Beans and potatoes, the Sambhar Powder and salt. Mix well. Pour in 250 ml water, cover and cook till three fourth done. Add the tomatoes and cook till done. Garnish with grated coconut and serve hot.
Dhoddak is a close cousin if the Uthappa sans onions and spice. Idli batter is used to make it. A small pan called Kadhai is used to make the Dhoddak as each of it has to be seasoned individually with mustard seeds.
250 gms urad dal/Split Black Gram
600 gms rice
Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a rava like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours. Alternatively you can use Idli batter too.
Heat a Kadhai. Drizzle a tsp of oil. Drop in a few mustard seeds and after they crackle pour a ladleful of the batter. Drizzle with oil on the sides. Cover and roast the Dhoddak to a golden brown. Flip. Roast on the other side too. Serve with coconut chutney.
The Masala Dosa is a popular dish all over India. Traditionally served at breakfast, many like to have it for lunch as well as it is not only filling, but is delicious as well. It can be served with a dollop of butter on top for those who love their Dosa with butter.
200gms Urad dal/Split Black Gram Dal
50gms Toor dal/Split Pigeon peas
600 gms Rice
1 tbsp Methi/Fenugreek seeds
2 tsps sugar
Wash the the rice, urad dal and toor dal and soak them in enough water together for 5 hours Soak the methi seeds separately. Grind everything together to a smooth batter non stop in the wet grinder for half an hour adding water little at a time to fluff up the batter. Remove, add salt and allow to ferment for 10-12 hours. Add the sugar and mix well.
6 potatoes pressure cooked, peeled and chopped
4 large onions sliced
12 green chillies chopped fine
3 inch piece of ginger grated
1tsp Tamarind paste
4 tbsps oil
1 tsp mustard
1tsp Urad Dal /Black gram Dal
Heat the oil in a pan. Add a tsp of mustard and after it splutters add a spoon of urad dal. After it turns golden brown add the sliced onions, salt, ginger and green chillies. Roast till the onions are transparent. Add a pinch of haldi and toss. Add the chopped potatoes, Tamarind paste, sprinkle a little water and heat well.
Powder the Daalia and then add the rest of the above mentioned ingredients. Grind to a smooth paste with water to a Chutney like consistency. This chutney is not seasoned.
To make the Masala Dosa.
Heat a tava/Skillet. Pour a ladleful of the batter and spread in concentric circles to make a Dosa eight inches in diameter. Drizzle a tsp of oil or Ghee/clarified butter and allow to roast to a golden brown. Tip in a few tsps of Bhaji onto the Dosa, fold and remove . Serve hot with Chutney.
This is a traditional Konkani preparation which is relished with rice, Neer dosa or even with Rice Bhakri. It can be made either with Lentils or vegetables of choice, but the most popular version is of that with Potato. Non vegetarians add Prawns instead of vegetables to the same gravy and it is called Sungta Hinga Uddak.
3 medium sized potatoes
1/2 coconut grated
10 roasted Kashmiri Chillies
1 tbsp Tamarind paste
1 tsp Hing/asafoetida (or as required)
2 tbsps Coconut oil
Deskin and wash the potatoes. Slice them lengthwise. Boil them in 500 ml of water to which a little salt has been added till done. Grind the coconut, roasted red chillies and tamarind, to a smooth paste. Tip it into the cooked potatoes. Adjust salt. Add the Hing. Boil well. The consistency should neither too thick nor thin. Drizzle with Coconut oil and keep aside for about fifteen minutes for the flavours to infuse before serving.
Bread fruit for the Konkani community is a delicacy! A variety of dishes ranging from stir fries, to Pakoras, Gravy based dishes and fritters are made when it is in season. Posting a simple stir fry seasoned with Mustard and dry red chillies today.
One medium sized Bread fruit
5 Dry red chillies broken into bits
2 tbsps Coconut oil (or oil of choice)
1 heaped tsp Mustard
1/2 tsp Hing/asafoetida
Deskin the Breadfruit. Wash it and cut it lengthwise. Discard the thin hard layer in the centre. Slice the Breadfruit thinly. Heat oil in a pan. Add the mustard. After it splutters add the broken red chilly bits, Hing and toss. Drop in the sliced Bread Fruit, salt and half a glass of water. Cook on a gentle flame till done. Serve it hot.
Note: Most stirfries are prepared on a high flame as the vegetables that are sautéed generally take very little time to cook. Breadfruit Stir Fry tastes best when it is a little soft rather than crunchy.
Soyi Bhajjilli Ghashi which literally translates to a Gravy of Roasted coconut is a Kerala Konkani preparation. A combination of vegetables like Potatoes and Drumstick or Chana/Black Chickpeas and Bread Fruit along with Cashew nuts are used in this dish. Coconut is roasted to a rich brown and ground to a fine paste with other condiments. This dish is not seasoned and served either as an accompaniment or over Rice.
A handful of Cashew nuts halved
1/2 of a small coconut grated
100 gms Arhar Dal/Split Pigeon peas
1 tbsp Tamarind paste
2 tbsps Coriander seeds
1 heaped tsp Urad Dal/Black gram Dal
12 roasted Dry red chillies
Oil to fry the potatoes.
Peel the potatoes and wash them. Cube them into bite sized pieces and wash them again under running water. Drain, apply a little salt and keep aside for a few minutes. The potatoes release water. Squeeze out all the water from the potatoes. Heat oil in a pan and deep fry them to a rich golden brown. Chop the Drumstick into one inch sized pieces and cook with a little salt in a glass of water. Boil the Cashew nuts separately in water till done. Wash and pressure cook the Dal . Churn and keep aside. Roast the grated coconut on a slow flame to a rich brown. Roast the coriander seeds and split black gram Dal separately in a tsp of oil to a golden brown. Grind the roasted coconut, the roasted coriander seeds and split Black gram, tamarind paste and the roasted red chillies to a smooth paste. Tip the fried potatoes, the cooked Cashew, pieces of cooked drumstick, the ground paste and the churned Dal into a pot. Boil well. Serve hot.
Note: If using Chana/Black Chickpeas soak them for about eight hours and then pressure cook them. Chop the Breadfruit and cook it separately. Rest of the procedure remains the same.
Tip: Grating and freezing the coconut for a couple of hours ensures even browning and also hastens the process of roasting.