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.
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
3 tbsps Coconut oil or oil of choice
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.
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.
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
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.
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.
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
4 tbsps coconut oil
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.
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!
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
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.
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.
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.
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
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.
This is a traditional Goan recipe where Drumstick which is also called Maska saang is gently simmered in Coconut milk. Goes well with Rice, Roti or even with Rice Bhakri.
2 large onions finely chopped
2 large tomatoes boiled and pureed
1 inch piece ginger grated
3 cloves of garlic finely chopped
1 tsp Coriander powder
1/2 tsp Cumin powder
1 tsp Chilly powder
1/4 tsp Garam masala
A large pinch of Turmeric powder
2 tbsps oil
300 ml Coconut milk
String the Drumstick and cut into two inch size pieces. Boil it with salt in half a litre of water till done, but firm to touch. Drain the water and keep it aside. Heat oil in a pan. Drop in the chopped onions, garlic and ginger and sauté till the onions are translucent. Add the turmeric, Chilly, Coriander, Cumin and Garam masala powders and toss for a minute. Drop in the chopped tomatoes and roast till mushy. Tip in the water in which the drumsticks were boiled. Adjust salt and boil well. Add the cooked drumstick and the coconut milk. Simmer for a couple of minutes. Serve hot.
Bittergourd, Yam and Okra chopped into tiny bits, fried and stored in air tight containers are a boon when having house guests. A variety of dishes can be made from them. I have earlier posted two varieties of Bittergourd and Yam Kismuri, a pickle and also a Puddi Sagllein. Today posting a Sasam made of fried Okra/Bhindi which is known as Bhenda Sasam in Konkani. This preparation can be enjoyed with both Rice or Roti.
250 gms Okra
Oil for frying
Wash and pat dry the Okra. Chop into thin roundels. Apply a little salt and keep aside. Heat oil in a pan. Deep fry the Okra till golden brown and crisp. Drain on absorbent paper and store in an airtight container. If fried in Coconut oil it stays good for two months without turning rancid and needs no refrigeration.
Ingredients for the Masala :
1/2 of a coconut grated
12 roasted Byadgi Chillies
1 cup mildly sour Buttermilk
A large pinch of Hing/asafoetida
2 tsps Coconut oil
1 tsp Mustard
2 sprigs Curry leaves
Heat a tsp of oil. Drop in the Hing and toss for a couple of seconds till it gives its aroma. Remove immediately to prevent burning and tip it into the mixer jar. Grind the coconut, roasted Hing and roasted red chillies along with the Buttermilk to a smooth paste. Pour it into a vessel. Add salt. Mix well. Do remember that the Okra already has salt in it. Heat oil in a pan. Drop in the mustard seeds. After they splutter add the curry leaves. Toss. Drop the seasoning into the ground Masala. Keep it aside.
The Masala is first served in a dish and the fried Okra is added just before eating. Adding it earlier tends to make it soggy.
This fragrant Sukkein goes well with almost everything. You can serve it with Rice, Roti, Bread and even with Dosa. In fact I can make a meal of it with plain hot rice.
One medium sized bunch Methi leaves.
2 large onions chopped fine
1 large potato chopped fine
1/2 of a small coconut grated
2 tbsps Coriander seeds
1 tsp coconut oil
12 Roasted Byadgi chillies
1tbsp Tamarind paste
2 large fistfuls Dal/Split Pigeon peas pressured cooked and churned
2 tbsps Coconut oil or oil of choice.
1 tsp Mustard
Clean the Methi leaves and wash them well under running water. Chop them roughly and keep aside. Heat oil in a pan. Add the mustard and after it splutters add the onions and potatoes. Add salt and roast till the onions are translucent. Drop in the Methi leaves and roast on a gentle flame till they wilt and change colour. Roast the coriander seeds in a tsp of oil to a golden brown. Grind them along with the Coconut, roasted red chillies and tamarind to a semi coarse paste with as much water as required to run the mixer. Pour this ground paste into the cooked Methi, Onion and potato mixture. Drop in the cooked Dal too. Boil thoroughly till it reaches a semi solid consistency. Serve hot.
Fresh Kidney Beans are seasonal. Available during the winter months, they can be used in a variety of dishes. Today I have posted a Humman, which is a coconut based gravy. It can be served either with Rice, Neer Dosa, Roti or even with bread.
250 gms shelled fresh Kidney beans
1 medium sized potato
1/2 of a large coconut grated
12 roasted Byadgi or Kashmiri chillies
1 tbsp Tamarind paste
1 tsp Hing/asafoetida
3 tbsps coconut oil
Deskin the Potato, wash and chop into tiny cubes. Pressure cook with the fresh Kidney beans in 500ml (2 glasses) of water with a little salt to two whistles. Grind the grated coconut, roasted red chillies, Hing and tamarind to a smooth paste. Pour the ground masala into the cooked beans and Potato mixture, adjust salt and add enough water to get a gravy of pouring consistency. Boil well. Drizzle with coconut oil. Mix thoroughly, cover and keep aside for half an hour for the flavours to infuse before serving.