Category: Coconut Based Preparations

Sanna polo is a pancake like preparation albeit a spicy one. It can be made using onion or with a variety of greens. Cabbage too is a popular choice. Today I am posting one using a combination of tora leaves and onion.

Ingredients:

One bunch Tora leaves washed and chopped fine

2 onions chopped fine

125 gms Arhar dal

125 gms rice

1/2 of a coconut

6 roasted Guntur chillies

6 roasted Byadgi chillies

1 tbsp tamarind paste

Salt

Oil for roasting the Sannapolo.

Method:

Wash and soak the rice and arhar dal for two hours. Drain. Keep aside. Grind the grated  coconut, roasted red chillies and tamarind to a smooth paste. Drop in the arhar dal and rice and grind to a consistency of fine semolina. Tip this batter into a bowl. Add salt, the chopped tora leaves and onion and mix thoroughly. The batter should neither be too thick nor thin.

Heat a griddle/ tava. Pour a ladleful of batter and spread it to the thickness that you would prefer. I like mine slightly thick. Drizzle with oil. Roast on a low flame and flip and roast on the other side till done. Do not compromise on oil as it tastes best when roasted on both sides using atleast a teaspoon of coconut oil on each side. Remove and serve hot with dal rice.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Tora leaves known as Taikilo in Konkani, Takla in Marathi and Togate soppu in Kannada are a seasonal delicacy. Found abundantly during the monsoons, the tender leaves are used in a variety of preparations. As the season ends,  the leaves lose their tenderness and become slightly bitter.

Here is a Tambli prepared from the tender leaves.

Ingredients:

1/4 cup very tender tora leaves

1/2 cup buttermilk

1/4 cup grated coconut

2 tsps cumin seeds

1/4 tsp pepper corns

1 green chilly chopped

1 tsp oil

For seasoning:

2 tsp oil

1 tsp cumin seeds

Method:

Wash and clean the tora leaves. Heat one teaspoon oil in a pan and roast the leaves, chilly, pepper and cumin together. Tip it into a blender along with the coconut and salt and grind to a smooth paste.
Transfer it to a serving bowl, add buttermilk and 1/4 cup water. Heat two teaspoons oil in a pan. Drop in the cumin seeds and when they crackle tip them into the tambli.
Serve it chilled over rice.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Tora leaves are a seasonal delicacy and a variety of preparations from stir-fries, dumplings and fritters are made each of which are unique and delicious.. here is a dumpling which is also called a muddo in my mother tongue Konkani.

The recipe is similar to the cabbage sanna khotto which I have posted in my website. Just replace the cabbage with lots of finely chopped tora leaves.

Posting the recipe link to the same.

https://vinayasculinarydelights.com/cabbage-sannakhotto-steamed-dumplings-recipe/

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Snake gourd which is a bland vegetable has very few takers and most Indian households have their own unique recipes to include this vegetable in their diet.

I, honestly enjoy any preparation of snake gourd, especially the simple stir-fry that is made by the Konkani speaking community to which I belong.

I was intrigued to see a post called Snake gourd Pathrado , mainly because of the name,  by Anupama U Bhat.  I lost no time in trying it out. It has turned out so fragrant and delicious… Sharing her recipe today.

Ingredients:

1 snake gourd weighing 400 gms

Half of a small coconut

5 roasted byadhi chillies

2 roasted Guntur chillies

1 heaped tsp tamarind paste

Asafoetida a small piece/ 1/2 tsp powder

2 tbsps rice/ rice powder

Salt

1 tsp mustard seeds

1 tsp Urad dal

1/4 tsp fenugreek seeds

3 tbsps oil preferably coconut oil

2 sprigs curry leaves.

Method:

Scrape the snake gourd, wah and slice it. Soak the rice for an hour. I used rice flour..Heat oil in a pan. Add the mustard seeds and after they splutter add the urad dal .As it turns a golden yellow drop in the fenugreek seeds and allow them to turn a golden brown. Add the curry leaves.  Tip in the sliced snake gourd. Add salt, cover and cook till done. Sprinkle a little water in between if required as sometimes some varieties of snake gourd do not ooze water.

Grind the rice,  grated coconut, roasted red chillies, tamarind and asafoetida to a coarse paste. Drop it into the cooked snake gourd. Add just a quarter glass of water and mix thoroughly. Heat on an extremely gentle flame till it comes together and leaves the sides of the pan. Serve hot with dal and rice.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Chakko is a coconut based preparation very popular with the GSB community. It is prepared using tender jackfruit when it is in season. One can also make it with tender okra. The baby ones are ideal since they need no prior cooking.

Ingredients:

1/2 kg tender okra
Half a coconut grated
6 roasted Byadgi chillies
6 roasted Guntur chillies
2 tbsps coriander seeds
1 tsp urad dal
1 tbsp tamarind paste
Salt

Seasoning:
4 tbsps coconut oil
2 tsps mustard
1 tsp urad dal
1/2 tsp Fenugreek seeds

2 sprigs curry leaves

1 tbsp coconut oil.

Method:

Wash and pat dry the okra. Snip off the edges and either keep them whole or cut them into two. Roast the coriander seeds and urad dal in a tsp of oil till they give out their aroma. Tip them along with the grated coconut, roasted red chillies and tamarind paste into a blender and grind to a semi coarse paste. Keep aside.

Heat oil in a pan. Drop in the mustard seeds. After they splutter add the urad dal. Once it changes to a golden yellow add the Fenugreek seeds. Toss. Add the curry leaves. Sautee for a couple of seconds and then add the okra. Gently mix for a couple of minutes and then drop in the ground masala. Add salt, 100 ml water, mix well  and cook and cover  till it turns dry. Drizzle with coconut oil and serve hot with dal and rice.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Navilkosu/ Ganth Gobi / Knol kol or what is also known as Kohlrabi is devoid of any taste or flavour. The seasoning with either garlic, asafoetida or onion lends it flavour. Here is a coconut based curry with garlic seasoning.

Ingredients:

2 medium sized Kohlrabi

Half of a small coconut grated

7 roasted Byadgi chillies

1 tsp tamarind paste

12 cloves of garlic crushed

2 tbsps coconut oil

Salt.

Method:

Peel the Kohlrabi and cut into bite sized pieces. Wash thoroughly. Tip it in a pan with enough water to cover it. Add salt and cook till done. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked Kohlrabi and bring to a roaring boil. Heat the oil in a pan. Add the garlic and roast to a golden brown. Tip it into the boiling curry. Allow to simmer for a couple of minutes. Switch off and keep aside for half an hour to allow the flavours to infuse. Serve over rice

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

I have posted a variety of Sukke in this website, but no two Sukke taste the same. It’s the flavour of the vegetable that makes the difference, though the basic masala remains the same. Here is a sukke made of bread fruit which is called Jeev Kadgi in my mother tongue Konkani.

Ingredients:

300 gms Breadfruit

1/2 of a small coconut grated

6 roasted Guntur chillies

6 roasted Byadgi chillies

1tbsp tamarind paste

1 tbsp Urad dal

2 tbsps coconut oil

1 tsp mustard seeds

A tsp of jaggery

Salt.

Method:

Deskin and slice the Breadfruit into bite sized pieces. Heat 1 tsp oil in a pan. Add the mustard and after it splutters add the sliced Breadfruit. Add salt and a quarter glass of water. Cover and cook till done. Roast the urad dal in the remaining oil to a golden brown. Tip it into a blender along with the grated coconut, roasted red chillies and tamarind paste. Grind to a semi coarse paste adding water as required. Drop this ground masala into the cooked Breadfruit. Add the jaggery and adjust salt. Cook the sukke on a slow flame till it starts coming together and reaches a semi solid consistency. Serve with rice and dal.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Jackfruit seeds can be roasted, stir-fried, fried and cooked. I have already posted quite a few recipes of Jackfruit seeds.. posting a coconut based gravy called Hummanna today which is flavoured with asafoetida.

Ingredients:

25 jackfruit seeds peeled

1/2 of a coconut grated

6 roasted Guntur chillies

6 roasted Byadgi chillies

1 tbsp tamarind paste

A kidney bean sized piece of Asafoetida

Salt

2 tbsps coconut oil.

Method:

Wash the peeled jackfruit seeds and cut them into halves. Pressure cook them with a little salt. Usually two whistles work well. If they are still a little underdone, then cook them in a pan. Grind the coconut, roasted red chillies, asafoetida and tamarind to a smooth paste. Drop this masala into the cooked Jackfruit seeds adjusting the consistency as required with water. The gravy should be a little runny since this preparation is served over rice. Bring the Hummanna to a roaring boil. Lower heat and keep shimmering for a couple of minutes. Switch off and drizzle with coconut oil. Allow to stand for half an hour for the flavours to infuse before serving.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Sukke in my mother tongue Konkani refers to any preparation which is dry. A variety of sukke can be made from fresh vegetables. The basic masala for sukke contains urad dal which is roasted in a little oil till it turns a rich golden brown. This is what makes the sukke flavourful. Hogplums are used as a souring agent. When not in season replace with tamarind.

Ingredients:

25 jackfruit seeds

3 hogplums crushed

1/2 of a coconut grated

12 roasted Byadgi chillies

1 tbsp urad dal

1 tbsp jaggery

1 tbsp coconut oil

2 tsp mustard seeds

Salt.

Method:

Wash the peeled jackfruit seeds and either slice them or cut them into two. Pressure cook them to two whistles, with a little salt. Keep aside. Roast the urad dal in a teaspoon of coconut oil to a rich golden brown. Tip it into a blender along with the grated coconut and roasted red chillies. Grind to a semi coarse paste. Keep aside. Heat the remaining coconut oil in a pan. Add the mustard seeds. After they splutter add the cooked Jackfruit seeds and crushed Hogplum along with the water in which the jackfruit seeds were cooked. Cook on a low flame till the Hogplum changes colour. Add the ground masala, jaggery and adjust salt as required. Mix thoroughly, cover and cook on a low flame till the preparation turns dry. Serve with rice and dal.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.