Surna/Yam Koot

Sooran, Surnu, Yam, Elephant Foot are the various names given to this versatile tuber. I have posted a variety of preparations of Yam earlier and you can find them in a number of sections of this website. Today it’s a Surna Koot which is a cold preparation. Yam is chopped fine and fried to a crisp. It is then mixed with the coconut chutney that is prepared. I am referring to the ground coconut as ‘Chutney’ as this preparation isn’t heated.

Ingredients :

250 gms Yam deskinned, washed and chopped into tiny cubes

1/2 of a small coconut

10 roasted Byadgi chillies

1/4 tsp tamarind paste

1 tsp coriander seeds

9 seeds of methi/fenugreek

A Chickpea sized piece of Hing /Asafoetida

Salt

1 tbsp coconut oil

1 sprig curry leaves

1 tsp mustard seeds

Oil to fry the yam.

Method:

Sprinkle salt over the chopped yam, mix well and allow to stand for ten minutes in a colander. Squeeze the yam gently and fry it in hot oil on a medium flame till crisp. Remove, drain on absorbent paper napkin and store in an airtight container when cool. Roast the coriander seeds and methi in a tsp of oil till they give their aroma. Grind the coconut, roasted chillies, tamarind, roasted coriander seeds and methi to a fine paste using cold water. Tip it into a bowl. Add salt. Mix well. Heat a tbsp of coconut oil. Add the mustard seeds and after it splutters drop in the curry leaves. Toss and pour the seasoning into the ground coconut masala. Tip in the fried yam pieces. Mix well and allow to stand for fifteen minutes for the yam to absorb the masala. Serve as a side dish with rice.

Note: Since the fried yam already contains salt, be cautious while adding it to the masala.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Cucumber Sasam/Hullel

Cucumber Hullel is a cold preparation which is specially made during Dussehra. In some parts of Karnataka it is called Sasam and as Kocholi too. This preparation is usually made just before a meal is served as it isn’t heated. Though it can be refrigerated, there is a definite change in the taste, so best prepared fresh. It is served as an accompaniment to rice.

Ingredients:

1 medium sized cucumber weighing 150 gms

6 heaped tbsps grated coconut

1 roasted red chilly

1 green chilly

1/4 tsp mustard

1 inch piece of ginger

1/4 tsp tamarind paste

Salt

Seasoning:

1 tsp coconut oil or oil of choice

1/4 tsp mustard

1 sprig curry leaves

Method:

Wash and deskin the Cucumber. Quarter it and slice thinly. Grind together coconut, roasted red chilly, ginger, mustard and tamarind paste. Tip it into the sliced Cucumber. Mince the green chilly and crush it with salt. Add it to the Cucumber Hullel and mix thoroughly. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss and pour the seasoning into the Cucumber Hullel. Mix and serve immediately.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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

Arbi/Colocassia root White Hummana

The Taro or Colocassia root as well as it’s leaves are widely used in India. I have posted a couple of recipes earlier of the root and quite a few of the leaves. Posting a dish which is very popular with the Konkani community in Kerala. It is called Dhave/White Hummana.

Ingredients:

10 Arbi roots

1/2 of a coconut

9 green chillies slit

1 tsp tamarind paste or 5 Bimbul/tree sorrel

A Chickpea sized piece of Hing /Asafoetida

2 tbsps Coconut oil

Salt

Method:

Wash the Arbi thoroughly. Tip into a pot of boiling water and allow to simmer till a knife inserted in the Arbi goes in smoothly. Drain and allow to cool. Peel the Arbi and slice into bite sized pieces. Tip them back again into a pan. Add a large cup of water, salt, tamarind and the slit green chillies. Simmer till the chillies change colour. Grind the coconut and Hing to a smooth paste. Drop it into the cooked Arbi. Boil well. Drizzle with coconut oil. Keep aside for fifteen minutes for the flavours to infuse.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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

Pathrado-Colocassia leaves roll- 3

This is the third variety of Colocassia leaves roll or Pathrado as it is known in my mother tongue Konkani. This has added onion and ginger and is steamed just as the other two varieties which have been posted under Coconut preparations of this website. It is served hot drizzled with coconut oil as a side dish with rice and dal.

Ingredients :

18 large and small Colocassia leaves

200 gms rice

200 gms Arhar Dal/ split pigeon peas

30 roasted Bedgi chillies

2 tbsps tamarind paste

1/2 of a large coconut

A piece of Hing/Asafoetida slightly larger than a kidney bean

2 onions chopped fine

2 inch piece of ginger grated

Salt

Method:

Devein the Colocassia leaves and cut the stem too. Wash thoroughly and pat them dry. Wash and soak the rice and arhar dal for four hours. Grind the coconut, roasted red chillies , hing and tamarind to a smooth paste with water as required and then add the rice and arhar dal. Grind to a semolina like consistency and keep the batter thick. Add salt. Add the chopped onions and grated ginger and mix everything together. Place a large Colocassia leaf wrong side facing upwards. Apply the batter thinly. Place another one on top of this leaf and again apply. I normally use only Three such leaves placed one upon the other. Fold and roll into a log. Finish off similarly with the other leaves. Place the rolls in a steamer and steam for half an hour. A knife inserted in the Pathrado should come out clean. Serve hot drizzled with coconut oil.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Green Peas Ambat Recipe

An Ambat is a preparation where finely chopped onions are used in the seasoning. I have posted quite a few recipes using various vegetables and today it is with fresh peas. This preparation goes well with Rice or Roti.

Ingredients :

250 gms shelled peas

One potato finely chopped

3 medium sized onions finely chopped

1/4 of a large coconut grated

4 ladlesful of cooked Arhar Dal churned well

9 Byadgi chillies roasted in a little oil

1 level tbsp tamarind paste

Salt

3 tbsps Coconut oil or oil of choice

Method:

Heat two glasses of water in a pan. Tip in the peas, potato and one of the finely chopped onions along with salt and cook till done. Grind the coconut, roasted red chillies and tamarind to a smooth paste and drop it into the peas, Potato and Onion mixture along with the Dal. Adjust salt and boil it thoroughly. Heat oil in a pan. Drop in the remaining onions and roast to a dark brown. Season the boiling Ambat and continue boiling for a minute. Switch off. Cover and keep aside for about fifteen minutes to allow the flavours to infuse before serving.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Ridgegourd Ambat-2

Another traditional Ambat which goes well with Rice or Roti. Usually fresh cashews are added when in season, but I always make do with the dried ones. The earlier Ambat I had posted is slightly different from this one as it has a seasoning with Fenugreek seeds and is sans cashews. Ingredients : 250 grams Ridgegourd A big fistful of Cashews 1 potato cubed 1 large onion sliced 1 large onion chopped fine 2 ladlesful of cooked Dal 1/4 of a coconut grated 10 roasted Byadgi Chillies 1 tsp Tamarind paste Salt 3 tbsps Coconut oil / oil of choice Method: De skin the Ridgegourd and cube it. Save the peel to make either a Chutney or a stirfry. Cook the cashews separately till three fourth done. Drop in the potato cubes and the sliced onions. Add salt and a glass of water. When it’s almost cooked, drop in the Ridgegourd cubes. Boil for a couple of minutes and add the cooked Dal to it. Grind the coconut, tamarind and, roasted red chillies to a fine paste. Drop it into the boiling Ambat . Heat the oil in a pan. Drop in the finely chopped onions and roast to a deep brown. Season the Ambat with it and boil thoroughly. Keep aside for fifteen minutes to allow the flavours to infuse before serving. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Fresh Rajma/Kidney Beans Bendhi Recipe

It is a real delight when one can lay one’s hands on fresh lentils. The curry is more flavourful than the version of it’s dried one. Today I have posted a traditional Konkani preparation using fresh Rajma/Kidney Beans which is seaaoned with garlic and where Chinese potato is used to enhance the taste of the Bendhi.

Ingredients :

250 gms fresh Rajma (shelled)

25 tiny Kooka/ Chinese potato

Half of a coconut grated

6 roasted Byadgi chillies

4 roasted Guntur chillies

1 tsp Tamarind paste

2 tbsps of Coconut oil or oil of choice

15 garlic cloves gently crushed

Salt

Method:

Soak the fresh Rajma overnight. Pressure cook with salt to one whistle, lower heat and cook for five minutes. Keep aside. Wash the Chinese potato well. Pressure cook it for three whistles. Switch off. Allow to cool. Deskin the potatoes. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip the cooked Rajma, the Chinese potatoes and the masala into a vessel. Add water as required to make a gravy of pouring consistency. Boil well. Adjust salt. Heat oil in a pan. Drop in the crushed garlic and roast to a rich brown. Drop it into the boiling Bendhi. Boil for a couple of minutes, switch off, cover and allow to stand for fifteen minutes for the flavours to infuse before serving. Goes well with both Rice and Rotis.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Fresh Pigeon Peas Ambat Recipe

Fresh pigeon peas are in season. A variety of dishes are made when the season lasts and they are also peeled and stored away for use during the year. Posting a traditional Ambat from the Konkani cuisine today. It goes well with Rice, Roti, Bread or even with Dosa.

Ingredients :

  • 250 gms shelled Fresh pigeon peas/Toovar
  • 1 large potato chopped into tiny cubes
  • 3 large onions chopped fine
  • 1/2 of a large coconut
  • 6 roasted Guntur chillies
  • 6 roasted Byadgi chillies
  • 1heaped tsp tamarind paste
  • 100 gms or 1 large fistful toor/arhar dal pressure cooked and churned
  • Salt
  • 4 tbsps coconut oil

Method:

Pressure cook the potatoes, fresh pigeon peas and half of the chopped onion in a glass of water and some salt to two whistles. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked pigeon peas along with the churned Dal. Boil well. Adjust salt. Heat the coconut oil in a pan. Add the remaining chopped onions and roast to a rich brown. Drop them into the boiling Ambat. Allow to simmer for a couple if minutes. Cover and keep aside for about fifteen minutes for the flavours to infuse. Serve hot.

Bell pepper and Peanut Kairas Recipe

This is a lip smacking dish that I learnt from my friend Purnima Trikannad Udyavar. It goes well as a side dish with Dal and rice or with Chapati too. It’s a mix of tangy, sweet and spice and is extremely flavourful!

Ingredients:

  • 3 green capsicums/ Bell peppers
  • 1/2 cup peanuts
  • 1 tbsp Chana dal/ Bengal Gram Dal
  • 1 tsp Coriander Seeds
  • 1/4th tsp Fenugreek seeds
  • 2 tbsps Sesame seeds
  • 5 Dry Red chillies
  • 3 tbsps grated coconut
  • 2 tbsps oil
  • Salt
  • 2 tbsps Tamarind paste
  • 5 tbsps jaggery syrup
  • A large pinch of Hing/ Asafoetida
  • A large pinch of Haldi/ Turmeric powder
  • 1 tsp mustard seeds.

Method:

Chop the Bell pepper into bite sized pieces. Pressure cook the peanuts with a little salt till done. Keep aside.
Heat 1 tbsp oil in a pan. Roast the Chana Dal, Coriander seeds, Methi and Sesame seeds in that order to a golden brown. Roast the red chillies separately in a drop of oil. Allow to cool. Grind this mixture with the grated coconut to a smooth paste. Keep aside.
Heat the remaining 1 tbsp oil in a pan. Drop in the mustard and after it crackles add the Hing. Toss. Add the chopped Bell pepper and saute for a few minutes. Add salt and Haldi. Toss.
Add the boiled peanuts to it and cover and cook for a few minutes. Drop in the ground paste, tamarind paste and the jaggery syrup. Mix thoroughly. Add half a glass of water, cover and cook till done.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Sanna Khotto- Steamed Rice and split Pigeon pea Dumplings Recipe.

This is the fourth variety of Sanna khotto that I am posting today. This is a traditional Konkani recipe which is prepared during the month of Shravan or during Navratri when onion and Garlic are generally avoided. A dumpling where Asafoetida is the ingredient which adds to the flavour.

Ingredients:

  • 125 gms Rice
  • 125 gms Split Pigeon peas/ Toor Dal
  • 1 Coconut grated
  • 25 roasted Byadgi chillies
  • A kidney beans sized piece of Hing/ Asafoetida
  • 1 heaped tsp tamarind paste
  • Salt
  • Coconut oil

Method:

Wash and soak the rice and split pigeon peas for four hours. Drain and keep aside. Grind the coconut, roasted red chillies, Hing and tamarind to a smooth paste. Add the rice and split Pigeon peas and grind to a semolina like consistency. Do not make a smooth batter. It’s the coarseness which adds to the texture of the Sanna khotto. Add salt and mix thoroughly.

Heat water in a pan or in the Idli Cooker. Place the stand over it. Keep the water boiling. Grease the katoris ( small bowls) with coconut oil. Pour in the prepared batter and place them on the stand. Cover and steam till done. The process takes about fifteen minutes. To check whether the Sanna khotto is ready, insert a knife in it. It should come out clean. Remove from flame and keep aside to cool. Unmould and serve drizzled with oil. Goes well with Dal and Rice.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.