Category: Coconut Based Preparations

Onion Tamballi/Tamboli/Tambli is a coconut preparation which is garnished with raw onions and coconut oil. It is an accompaniment to rice and fried fish. Goes well even with dosas and rice bhakri.

Ingredients:

• Half of a small coconut
• 6 roasted Byadgi chillies
• 2 roasted Guntur chillies
• 1 tbsp tamarind paste
• 2 onions roughly chopped
• 1 small onion finely chopped
• 2 green chillies crushed
• Salt
• Coconut oil

Method :
Grind the coconut, roasted red chillies, tamarind and the two roughly chopped onions to a fine paste. Remove, add the crushed chillies, salt and the finely chopped onion. Drizzle with coconut oil and serve with rice.

Note: This is a cold preparation and is usually prepared just before a meal. Any leftovers have to be refrigerated immediately.

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Ambat is a coconut based preparation which is seasoned with finely chopped onions. Vegetables or lentils can be used to make Ambat.

Ingredients :

• 200 gms magge/ Mangalore cucumber deskinned and chopped into bite sized pieces
• 2 medium sized potatoes peeled and cubed
• 2 medium sized onions cubed
• 1 drum stick cut into 2inch pieces
• A handful of cashews halved
• 100 gms pigeonpeas/ tuvar dal pressure cooked and churned
• 1/2 of a small coconut
• 7 Guntur chillies roasted
• 7 Byadgi chillies roasted
• 1 tbsp tamarind paste
• Salt

Seasoning

• 3 tbsps oil
• 2medium sized onions finely chopped
• 1/4 tsp methi seeds/fenugreek

Method :

Pressure cook Mangalore cucumber, potato, cashew and onion in a glass of water with a little salt to just one whistle. After the pressure is released add the drumstick and cook on an open flame till done. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked vegetables along with the Dal, adjust salt and boil well.

Heat 3 tbsps oil. Add two medium sized onions chopped fine and roast till they are light brown. Add 1/4 tsp methi seeds and continue roasting till the onions become a rich brown. Drop the seasoning into the ambat and boil for a couple of minutes.

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Mangalore Cucumber as the very name indicates is a variety of cucumber grown in places in and around Mangalore. Called Magge in Konkani, it can be enjoyed raw or cooked in a variety of ways.

Ingredients :

• 250 gms Mangalore cucumber cut into bite sized pieces with the skin.
• Half of a medium sized coconut grated
• 6 Byadgi chillies roasted
• 6 Guntur chillies roasted
• 1 tbsp tamarind paste
• 25 garlic cloves
• 3 tbsps coconut oil (or oil of choice)
• Salt

Method :
Pressure cook the Cucumber to two whistles with a little salt.
Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked cucumber . Adjust salt and add enough water to make it to a gravy like consistency. Heat 3 tbsps oil. Add the garlic and roast to a rich golden brown. Season the koddel with it and boil well. Keep aside and allow to infuse for about half an hour before serving.

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Gajbaje literally means a concoction in Konkani. This dish is a flavourful concoction of a variety of vegetables that are available during the monsoons. Enjoy it with rice or on its own. It is a meal by itself!!!

Ingredients:

50 gms each of the following vegetables:

• Pointed gourd/Ghointa/parwal
• Teasel gourd/Phagila/ kanthola
• Farmyard beans/alsando/chawli
• Pumpkin/dudhi/Lal bhopla
• Mangalore cucumber/magge
• Sweet potato/ kanang/ratalu Jackfruit seed/bikkand/fanas ka beej
• Taro leaves/terya panna ganti/arbi ke pathe
• Ridgegourd/ghosale /turiya
• Sweet corn/jolu/makai
• Tender bamboo shoots/keerlu
• Salt

Other Ingredients

• 100gms Hogplums/ambadi
• 1 coconut grated
• 12 roasted dry red chillies
• 4 tbsps coconut oil
• 2tsps mustard
• 5 sprigs curry leaves.

Method :
Cook all the vegetables in salted water till done.Crush the hog plums and cook them separately. Grind the coconut and roasted red chillies to a smooth paste. Add the cooked hog plums and masala to the vegetables and boil well.

Seasoning
Heat coconut oil. Add mustard and after it splutters add the curry leaves, toss and pour into the gajbaje.

Note: in case of unavailability of hog plums replace it with 1 heaped tbsp of tamarind paste.

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Here is a semi dry subzi made of Ivy gourd also known as gentleman’s toe or Tindora. Mangaloreans love coconut in their dishes and make use of it liberally.

Ingredients :

• 250 gms ivygourd
• 2 large onions
• Half of a small coconut
• 6 roasted Byadgi chillies
• 6 roasted Guntur chillies
• 1tbsp tamarind paste
• 3 tbsps coconut oil
• 1 tsp mustard.
• Salt

Method :
Chop the ivygourd into tiny pieces.
Chop the onions fine.
Heat oil and add the mustard. After it crackles add the onion and salt and roast till transparent. Add the ivygourd, a glass of water and cook till done.
Grind the grated coconut, roasted red chillies and tamarind to a smooth paste and add to the cooked onion tendle mixture. Allow to boil well n cook till it turns semi solid.

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