This is yet another variety of Saung that is popular with the Konkani community of Mangalore. One can use either tamarind paste or tomatoes to add sourness to the dish. I personally prefer using tomatoes to the variety of Saung made, as it adds texture to the gravy. The only Saung that I make use of Tamarind paste is while making the Potato and Onion Saung. Saung goes well with both Chapati and Rice.
250 gms of shelled peas
3 large onions
2 heaped tbsps Coriander powder
1 tbsp Kashmiri Chilly powder
5 tbsps coconut oil
Deskin and wash the potatoes. Chop them into tiny cubes. Chop onions and tomatoes fine. Keep aside. Pressure cook the peas and potatoes with a little salt in two glasses (500ml) of water with a little salt to one whistle. Allow the cooker to cool down completely before opening it. Meanwhile, heat the oil in a pan. Add the chopped onions and roast on a high flame till half of them turn dark brown and the other half remain translucent. Drop in the Coriander and chilly powders. Toss for a couple of seconds and immediately add the tomatoes and salt. Roast for a couple of minutes till the tomatoes wilt. Add the cooked pea and Potato mixture, a glass of water if required and simmer gently, stirring often till the tomatoes are cooked. Cover and keep aside for half an hour for the flavours to infuse before serving.
Fresh Pigeon peas are in season. The family loves any preparation of Pigeon peas, so decided to make a Stirfry to go along with the Rice, Dalithoy, Okra Sagllein, Chilly Papad Kismuri, Guava Raita and some Gooseberry pickle. Recipe Links to all are given below.
A variety of Pickles, Preserves and juice can be made from Amla. High in Vitamin C, phosphorus and Iron, Amla is considered to be a tonic for the brain. Posting an easy to make Amla pickle today, which can be enjoyed all year round.
1 kg Amla
150 gms Kashmiri Chilly powder
1 tsp Haldi /Turmeric
2 tbsps Mustard seeds
1 tsp Hing/Asafoetida
6 tbsps Coconut oil or oil of choice.
Wash and wipe the Amla clean. Allow it to dry for a couple of hours. Sprinkle around 10 tsps of salt and mix well. Keep mixing about three to four times a day, so that all the Amlas are well coated with salt. Repeat this for four days. The Amlas release water. On the fifth day, grind the mustard seeds and Hing to a fine powder. Drop it into the Amla along with the chilly powder and oil. Mix well. Add salt as per requirement. Bottle and refrigerate. This pickle takes around two months to mature.
Note: An easier and quicker method is to boil the Amlas in enough water with salt, to cool them thoroughly and then add the remaining ingredients. The Pickle made this way doesn’t have a shelf life of more than a fortnight.
This is an irresistible fruit and yoghurt/ Curd combo, which goes well with any meal or can be had as a meal by itself. You can use either ripe or raw Guavas to this Raita. I prefer mine just ripe, not too raw nor over ripe. The crunch of Guava, the fragrance of coriander leaves and green chillies is divine!
250 ml Curds
1 green chilly
2 tsps sugar
1/4 tsp Everest Chat Masala
1 tbsp finely chopped coriander leaves.
Chop the Guava into tiny bits. You can also chop it slightly bigger if you like it bite sized. Crush the green chilly along with the salt and sugar. Tip it into the chopped Guava along with the Curds and chopped coriander leaves. Mix well and serve.
I have mentioned earlier that baking is not my Forte, and I prefer using the premix while making cakes. Posting a chocolate flavoured Pillsbury premix cake which has been decorated with jelly sweets and sticks.
This is another variety of Coconut chutney that is served with Dosa or Idli. Goes well with Neer Dosa and Appam too.
1/2 of a large coconut grated
2 green chillies
3 roasted dry red chillies
1 tbsp Coriander seeds
1/2 tsp Asafoetida
1 tsp Tamarind paste
3 tsps oil
2 sprigs curry leaves
1 tsp mustard
Heat a tsp of oil and sauté the Asafoetida in it, till it gives its aroma. Grind the sautéed Asafoetida, Coriander seeds, coconut, green chillies, roasted red chillies, Tamarind and salt to a smooth paste. Adjust the consistency of the chutney by adding enough water. It should be neither too thick nor watery. Heat the remaining oil in a pan. Drop in the mustard and after it splutters add the curry leaves. Toss and pour the seasoning into the chutney. Mix well and serve.
Today’s Thali Meal of Rice, Dalithoy, Chapati, Hyacinth Beans Coconut Based curry , Onion Fryums and Brinjal Saung. Washed down with Buttermilk and a serving of Guava. The recipe link to each of the items has been posted below.
Saung is a Konkani delicacy. It can be made with fresh vegetables or dried lentils. Though the most popular one is the Potato and Onion Saung, I love the one made with Brinjal as well. Traditionally, Tamarind puree is added to give the tang to Saung, but I have replaced it with tomatoes to add texture to the gravy.
10 baby Brinjals
3 tbsps Coriander powder
2 tbsps Kashmiri Chilly powder
5 tbsps coconut oil
Wash and slit the Brinjal into half, keeping the stem intact. Chop the tomatoes and onions fine. Keep aside. Heat oil in a pan. Add the onions and the Brinjals and roast along with a little salt, till the onions turn a golden brown. Add the coriander powder, chilly powder and the remaining salt. Toss, and drop in the tomatoes. Add a glass of water and bring to a boil. Simmer till the Brinjals and tomatoes are cooked. Serve hot with either Rice or Roti.
Powder the roasted Bengal Gram Dal . Tip it along with grated coconut, green chillies, Tamarind paste, salt, Coriander and curry leaves into the blender. Pulse it till a coarse powder is formed. Add water and grind it to the consistency of Chutney. The final mixture should be neither too thick nor watery and should not be too smooth. This Chutney is not seasoned. Serve it with any of the breakfast items.