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!!!
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
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!.
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.
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
1tbsp ghee/clarified butter
1 tbsp Coconut oil
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.
Vellappam and Stew are a family favourite. Vellappam is traditionally made with yeast and fermented coconut water. I picked up this recipe from my sister in law Jayasree Varma Nayak wherein she used beaten rice as a substitute for yeast. It tastes simply divine!!!
2 glasses raw rice ( I used the normal kolam rice)
1 glass poha/beaten rice
1/4 tsp soda bicarb
Wash and soak the rice for five hours. Grind to a smooth batter with Poha. Add salt and the soda bi carb and thin down to a batter slightly thicker than Neer dosa batter. Allow to ferment for 10-12 hours. Make appam.
The recipe for Stew can be found under the catagory of ” Coconut based Preparations” of this website.
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.
100 gms shelled Pigeon peas
12 tiny Chinese potatoes
1/2 coconut grated
10 roasted red chillies
1tsp tamarind paste
15 garlic cloves
3 tbsps Coconut oil
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.
Yogiratna or Valval is a traditional Konkani preparation. A variety of vegetables are used in this mildly spiced Coconut based dish. There are two versions of the same. One is with a seasoning of jeera/cumin seeds and curry leaves in coconut oil and the other without a seasoning but drizzled with Hing/asafoetida and coconut oil. Both have their own unique taste and are equally delicious.
Equal quantities of all the following veggies. I used 150 gms of each.
10 green chillies
1 large coconut grated
4 tbsps coconut oil
2tsps jeera/cumin seeds
4 sprigs curry leaves
Chop n boil the vegetables together except Pumpkin in salted water. Pumpkin is to be boiled separately as it cooks very fast. Pressure cook the cashewnuts in salted water to one whistle. Pour the cooked vegetables, pumpkin and cooked cashewnuts in a vessel.
Extract coconut milk and add to the above vegetables with the slit green chillies. Boil well.
Heat the coconut oil. Add the jeera and after it splutters add the curry leaves. Toss for a couple of seconds and pour into the boiling Yogiratna. Serve hot with rice.
Rava Bhakri is a typically Mangalorean breakfast eat which is best enjoyed with fresh home made butter. There are two variations to the same. One is with a drizzle of asafoetida and the other with ginger. Today I have posted the former version. You will find this amazingly simple and quick to make breakfast simply delicious!!
250 gms Rava/Semolina
7 green chillies
1/4 coconut grated
6 tsps sugar
Chickpea sized piece of Hing/asafoetida
4 sprigs curry leaves
Mixture of ghee/clarified butter and oil to roast the Bhakri.
Grind the coconut, green chillies, salt, sugar and hing to a fine paste with a little water. Tip it into a large bowl. Chop the curry leaves fine. Drop them into the bowl along with the Rava. Add enough water to get a batter of dropping consistency. Keep aside for five minutes. The Rava would have absorbed all the water. Add more water to get a batter wherein you can take a portion of it and pat it on to the tava/skillet. Mix the batter thoroughly. Heat the tava. Pat small portions of the mixture on to it. Drizzle the ghee and oil mixture. Roast. Flip and roast on the other side too by drizzling again with the ghee and oil mixture. Serve hot with butter.
Note: This measure yields 12 bhakris, three inches in diameter.
An easy quick and delicious preparation which can be a breakfast eat or can be made as an evening snack, the Bread Upma is also a life saviour when one has unexpected guests. The fragrance of the sautéed onions and fresh coriander leaves will leave your guests asking for more!!!
One loaf of Bread (20slices)
8 green chillies
5 sprigs curry leaves
3 medium sized onions
3 tbsps ghee /clarified butter
5 tbsps oil
1 heaped tsp mustard
1 heaped tsp urad dal/ black gram dal
A small bunch of coriander leaves
Half of a small coconut grated
Hing/ asafoetida as per taste
150 ml water
Cut the slices into tiny cubes. Dissolve hing and salt in the water. Sprinkle the water on the bread. Chop the coriander leaves fine. Mince the green chillies. Slice the onions. Heat the mixture of ghee and oil. Drop in the mustard. After it splutters add the urad dal. After the urad dal has turned a golden yellow add the curry leaves and green chillies. Toss., drop in the sliced onions and roast on a high flame till translucent. Add the bread, coriander leaves and the grated coconut. Mix thoroughly and heat well. Serve hot.
Aloo Methi is a very popular dish in North Indian cuisine. The fragrance of Methi leaves, the sweetness of the roasted potato, the mild aroma of spices make this a delight!! One can enjoy it with Naan, Roti, Poori or even with Dal rice.
One big bunch of Methi leaves
3 large potatoes deskinned and cubed
2 large onions chopped fine
1 tsp Jeera/Cumin seeds
2 tbsps chilly powder
1/2 tsp turmeric powder
1 tsp sugar
2 tbsps Coriander powder
1tsp jeera/cumin powder
4 tbsps Besan/Chickpea flour
6 tbsps oil
Dry roast the Besan till it gives its aroma and turns a rich golden brown. Keep it aside. Heat oil. Add the tsp of jeera and after it splutters add the chopped onions and potatoes. Drop in the salt, chilly powder and turmeric powder and roast on a slow flame. Cover and cook till three fourth done. Add the Methi leaves, sprinkle a little water, cover and cook. Drop in the coriander and cumin powder, the sugar and toss for a couple of minutes. Finally add the roasted Besan. Mix well. Heat for a couple of minutes and serve hot with lemon wedges and freshly sliced onion.
Note: Do not chop the Methi. It wilts once it is exposed to heat.
The frittersor Pakora made of this variety of Eggplant called Matti Gool in Karnataka is simply delicious. I had posted a coconut based dish of the same Eggplant a few days ago. This particular variety of Eggplant is grown in the village called Matti near Udipi in South Karnataka. It is seasonal, hence it is much sought after for the couple of months that it is available.
One large Eggplant
1 heaped cup Besan/ Chickpea flour
1/2 cup Rice flour
1tsp chilly powder
1/4 tsp Ajwain / Carom seeds
1/4 tsp hing/asafoetida
Oil to fry the Pakora
Wash and pat dry the Eggplant. Slice it neither too thick nor thin in the shape desired. Make a thick batter of pouring consistency of the Besan, rice flour, ajwain, hing and salt with just enough water. Heat the oil in a pan. Dip the slices of the, Eggplant in the batter and deep fry till crisp and golden. Drain and serve hot.