Coconut Based Preparations - Vinaya's Culinary Delights

Radish Leaves Molagootal Recipe

Posted on July 16, 2018July 16, 2018 by vinaya

I had bought some Radish to make a Sambhar and ended up having a bunch of Radish Leaves. Instead of making the usual stir fry, decided to make a Molagootal or a Dal and coconut based gravy which is flavoured with these leaves. It goes well with both Rice or Rotis.

Ingredients :

A small bunch of Radish greens
100 gms Arhar Dal/ Split Pigeon peas
1/4 coconut grated
1 tsp Jeera/ Cumin seeds
5 dry red chillies
2 tsps oil
3 tsps Urad Dal/ Black gram Dal
1 tsp mustard seeds
A pinch of Haldi / Turmeric powder
Salt

Method :
Wash the Radish Greens well and chop them fine. Pressure cook the Arhar Dal with a pinch of turmeric. Cook the chopped Radish greens with a little salt till done. Heat 1 tsp oil. Drop in 2 tsps of urad dal and when it turns golden brown add the 4 dry red chillies. Toss. Remove and allow to cool. Grind the roasted ingredients along with coconut and Jeera to a smooth paste. Churn the Dal. Drop it into the cooked Radish greens along with the ground paste. Boil well. Heat the remaining tsp of oil. Add the mustard seeds and after they splutter add the remaining tsp of Urad Dal. After it turns golden brown drop in the dry red chilly. Toss and pour the seasoning into the Molagootal. Serve it with hot rice.

Horse Gram/Kulta Koddel Recipe

Posted on July 12, 2018 by vinaya

Horse Gram is used in a variety of preparations in South Indian cuisine. Seasoned with either Garlic or mustard and curry leaves, it is high in Calcium, Phosphorus, Iron and Protein. Posting a popular Mangalorean dish called Kulta Koddel which is Horse gram seasoned with garlic in a coconut based gravy. Absolutely delicious!

Ingredients :

100 gms Horse gram
8 Jackfruit seeds
1/2 of a coconut grated
12 roasted red chillies
1 heaped tsp tamarind paste
Salt
15 cloves Garlic gently crushed
2 tbsps Coconut oil

Method :

Peel the Jackfruit seeds and cut them into half. Wash them along with the Horse gram and pressure cook along with a little salt. After one whistle, reduce heat and cook for 12 – 15 minutes. Grind coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked Horse gram and Jackfruit seed mixture. Adjust consistency by adding water and salt as required. The gravy should be of pouring consistency. Heat oil in a pan. Add the crushed garlic and sauté to a rich golden brown. Drop it into the boiling Koddel. Allow to boil for a couple of minutes. Keep aside for half an hour for the flavours to infuse before serving.

Colocassia Roll Upkari /Stir Fry Recipe

Posted on July 12, 2018 by vinaya

The Colocassia Roll made with Rice and Split Pigeon peas can either be sliced and roasted or crumbled and turned into a stir fry. The recipe has already been posted under ‘Coconut Based Dishes’ of this website and has also been posted at the end of this recipe for easy access. Posting the recipe to the Stir fry today.

Ingredients :

1 log of Colocassia Roll
1 Onion
1 Dry red chilly broken into two
2 tsps Oil
Salt
1 tsp Mustard

Method :

Crumble the Colocassia Roll with your fingers. Chop the onions fine. Heat oil in a pan. Add the spoon of mustard and after it splutters add the onions, broken Red chilly and salt. Roast till translucent. Tip in the crumbled Colocassia Roll and mix well. Heat thoroughly and serve hot.

Rice and Split Pigeon peas Pathrado /Colocassia leaves roll Recipe – 1

Kabuli Chana/Chickpea Sukkein Recipe

Posted on July 11, 2018November 6, 2020 by vinaya

This is a traditional Mangalorean preparation which goes well with Rice or Rotis. I have added pieces of Yam to enhance the flavour and texture. You may use Potato or even Breadfruit if you wish to.

Ingredients :

100 gms Kabuli Chana
25 tiny cubes of Yam/Suran
1/4 of a coconut grated
12 roasted dry red chillies
1 heaped tsp tamarind paste
2 tsps Urad Dal/Black Gram Dal
4 tsps oil
1 tsp Mustard
2 sprigs curry leaves
Salt

Method :

Wash and soak the Kabuli Chana for eight hours. Pressure cook it with some salt. Chop the yam into the same size as the Chana. Cook them in an open pan with salt till done. Drop them into the cooked Chana. Roast the Urad Dal in a tsp of oil to a rich golden brown. Grind the coconut, roasted red chillies, roasted urad dal and tamarind to a semi coarse paste. Heat the remaining oil. Drop in the mustard seeds and after they splutter add the curry leaves. Tip in the cooked Chana, Yam and the ground masala. Boil well till it becomes semi solid. Serve with hot Rice or Roti.

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Seasoned Pathrado / Colocassia leaves Roll Recipe

Posted on July 7, 2018August 24, 2020 by vinaya

The monsoon months herald a variety of vegetables that have to be seen to be believed! Tender Colocassia leaves, wild ones, hog plums, bamboo shoots, tree Colocassia, taro leaves to name just a few. The delicacies that are made from these various greens and vegetables are amazing! Posting a seasoned Colocassia roll today. I have already posted two different varieties earlier which you can find under the catagory ‘Coconut based preparations’ of this website.

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

Salt

5 tbsps oil

1 tbsp mustard seeds

1 tbsp Urad dal/split black gram

1/2 tsp methi/Fenugreek seeds

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. Chop the onions fine 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. Heat oil in the pressure cooker. Add the mustard, and after it splutters add the Urad dal followed by methi seeds. Once the Urad dal has turned golden brown pour in two glasses of water into the seasoning. Gently lower the Colocassia logs into the cooker. Cover and cook to six whistles. Serve warm with Dal and rice.

Cauliflower Ambat Recipe

Posted on July 6, 2018 by vinaya

As I have mentioned earlier, an Ambat is a coconut based preparation which is seasoned with onion. Vegetables or Lentils of choice are used. Posting aan Ambat made with Cauliflower today.

Ingredients :

12 bite sized pieces of cauliflower
2 potatoes cubed
2 onions sliced roughly
1/2 of a small coconut
One fistful split Pigeon peas pressure cooked and churned
12 roasted dry red chillies
1 tbsp tamarind paste.
1 onion minced
3 tbsps oil
Salt

Method :
Boil the cubed potato and sliced onions in salted water till three fourth done. Add the cauliflower and cook till done. Do not overcook cauliflower. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add it to the cooked vegetables along with the pressure cooked split Pigeon peas /Dal. Heat oil in a pan. Add the minced onion and fry to a rich brown. Drop it into the Ambat. Adjust salt and give one boil. Cover and keep aside for half an hour for the flavours to infuse.

Malabar Spinach and Raw Papaya Ambat Recipe

Posted on July 3, 2018 by vinaya

An Ambat is a coconut based gravy preparation which is seasoned with finely chopped onions. It can be made with a variety of vegetables or lentils. Today I have made a traditional one which is a combination of Raw Papaya and Malabar Spinach. It goes well with, Rice, Roti and even with Bread.

Ingredients :

10 tendersticks of Malabar Spinach
15 bite sized pieces of Raw Papaya
3 large onions
1/2 coconut grated
10 roasted red chillies
1 heaped tsp Tamarind paste
Salt
5 tbsps oil
50gms or one large fistful split Pigeon peas

Method :

Wash and chop the Malabar Spinach with its tender stems. Cut the Raw Papaya into bite sized pieces. Slice one and half onion. Boil all the three together in three glasses of water to which salt has been added. Wash and pressure cook the split Pigeon peas. Churn it. Chop the remaining onions fine. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Drop the churned dal and the ground masala into the cooked vegetable mixture. Heat oil in a pan. Drop in the finely chopped onions and roast to a rich brown. Tip in the seasoning into the boiling Ambat. Boil for a couple of minutes. Keep aside for half an hour for the flavours to infuse before serving.

Alwathi /Wild Colocassia leaves Curry Recipe

Posted on July 1, 2018 by vinaya

Alwathi is a traditional Konkani preparation made of Wild Colocassia leaves and is specially made on Krishna Janmashtami. Hog plums are usually added to lend tartness to the dish, but if unavailable tamarind can be used. Either peanuts or Corn on cob is added.

Ingredients :

21 Wild Colocassia leaves
2 corn cobs
1 Coconut grated
1 tbsp tamarind paste
10 roasted red chillies
2 inch piece of ginger
2 green chillies
4 tbsps Coconut oil
2 heaped tsps mustard
6 sprigs Curry leaves
Salt

Method :
Devein the Colocassia leaves. Wash them thoroughly. Chop them roughly. Cut the corn cobs into ten pieces. Pressure cook the chopped leaves and corn cobs in three glasses of water with a little salt to four whistles. Slit the green chillies. Grate the ginger. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Once the pressure has been released, drop the ground masala, ginger and green chillies into the cooked mixture. Boil well. Heat the oil in a pan. Add the mustard seeds and after it splutters drop in the curry leaves. Tip the seasoning into the Alwathi. Keep aside for fifteen minutes for the flavours to infuse before serving.

Moong Pathrado / Colocassia leaves Roll – 2

Posted on June 23, 2018September 11, 2018 by vinaya

This is Pathrado or Colocassia leaves Roll made with Moong or Green Gram. A delicacy with the Konkani community of Mangalore, it is eaten drizzled with Coconut oil or with a Coconut Ghashi. It is simply mouth watering!

Ingredients :

21 Colocassia leaves
250 gms Moong/Green gram
1 small coconut grated
25 dry red chillies roasted in a little oil
4 Chickpea size of Hing/asafoetida
2 level tsps Tamarind paste
Salt

Method :
Devein the Colocassia leaves using a gentle hand, as they tear easily. Wash and wipe dry. Keep aside. Wash and soak the Moong overnight. Grind the coconut, roasted red chillies, hing and tamarind to a smooth paste using just enough water to facilitate grinding. Using this paste grind the moong in small batches to a semi coarse consistency. Add water while grinding only if necessary as the batter should be thick. Tip this ground Moong and coconut batter into a vessel. Add salt and mix thoroughly. Place a large Colocassia leaf on the table top with its underneath facing upwards. The base of the leaf should be towards you and the tip pointing upwards. Apply the batter on it. Place a leaf slightly smaller than the first one on it. Apply the batter on the second leaf too. Place the third leaf and follow it up with the batter again. Fold both the ends of the leaf towards the centre. They stay put as they get stuck to the batter. Now fold both the sides of the leaf and bring them to the centre. Lastly fold the tip and bring this too towards the centre. This way you have all the ends folded. Now tightly roll the leaves from the bottom to the top till they form a log. Keep aside. Finish off with the remaining leaves. Place the rolls in a steamer and steam them for half an hour. A knife inserted in the roll should come out clean. This shows that the Pathrado is cooked. Switch off. Allow to cool a little. Remove from the steamer, cut into pieces and serve drizzled with Coconut oil.

Black Pigeon peas Bendhi Recipe

Posted on June 20, 2018June 20, 2018 by vinaya

Black Pigeon peas Bendhi with Jackfruit seeds is a delicacy made when Jackfruit is in season. Jackfruit seeds are peeled and pressure cooked along with salt and used in a variety of preparations. Bendhi is a preparation where garlic is used for seasoning. Posting a Black Pigeon peas and Jackfruit seed Bendhi today.

Ingredients :

125 gms Black Pigeon peas
12 Jack fruit seeds peeled and halved
Half coconut grated
12 roasted dry red chillies
1 tsp tamarind paste
Salt
15 cloves of Garlic crushed gently
2 tbsps Coconut oil

Method :
Wash and soak the Pigeon Peas for 6 to 8 hours. Tip into pressure cooker. After one whistle lower the flame and allow to cook for fifteen mnts. Pressure cook jackfruit seeds to two whistles with a little salt. Grind the coconut, roasted chillies and tamarind to a smooth paste and pour the paste into the cooked Pigeon peas and Jackfruit seed mixture. Add salt and adjust consistency of the Bendhi by adding water as required. It should neither be too thick nor watery. Boil well. Heat oil in a pan. Drop in the crushed garlic and roast to a rich golden brown. Pour the seasoning into the boiling Bendhi. Boil for a couple of minutes, switch off and keep aside for about fifteen minutes for the flavours to infuse.