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konkani recipes konkani recipes home all recipes about now reading mirsāngi noṇche may 28 2024 chilli pickle this is a very quick and easy to make pickle and is my mother s recipe it is spicy tangy and very yummy we all love to have it as a side with rice and curry or with roti chapatis it will come out best with the long and fleshy there is more to bite kind of green chillies ingredients green chillies cut into bite size pieces 1 cup cooking oil about 2 tablespoons turmeric powder about half teaspoon mustard seeds 1 teaspoon methi fenugreek seeds half teaspoon hing a pinch lime 1 salt to taste method first fry the green chillies in oil till they are well done do not burn them use medium heat to low flame and it should take about 10 minutes make a powder of methi mustard and hing when the chillies cool down a little bit it should not be very hot nor should it be completely cold add salt the powder made above and turmeric powder when it cools down further add lime juice as per taste if you want to use this pickle over several weeks then store in refrigerator preparation time 20 minutes chane ghashi jan 7 2021 chickpea curry chane ghashi is a very traditional konkani gravy curry it is traditionally made with small black chickpeas but can be made with the bigger chickpeas as well along with the chickpeas you can add raw bananas or suran elephant yam for added flavor and taste ingredients chickpeas soaked overnight 3 4 cup suran cut into pieces 1 cup tamarind about half inch grated coconut 1 cup whole red chilles a few or a spoon of chillipowder hing asafoetida a pinch mustard seeds half spoon curry leaves a few method the chickpeas takes longer to cook when compared to the vegetable you choose to add so pressure cook the chickpeas with some salt and then when it is almost cooked add the suran to it cook till it is tender dry roast the red chilles for a bit and then make a smooth paste of coconut chillies and tamarind with some water add the paste to the cooked chana and boil well adjust salt to taste temper with mustard curry leaves and hing i use coconut oil for tempering preparation time 30 minutes kashaay mar 22 2019 spiced beverage in most konkani households it is customary to offer guests the choice of kashaay as a beverage along with tea or coffee the kashaya pitto powder is usually made and stocked in airtight containers for a few months at a time the base ingredients are coriander seeds and jeera and some saunf other ingredients like pepper or methi can also be added according to individual taste i like the taste of saunf and hence i add it generously this kashaya has a soothing effect on the body and also aids in digestion and needless to add it tastes yummy people prefer to drink this over tea or coffee especially in the evenings ingredients to make kashaaya pitto powder whole coriander seeds 1 cup whole jeera half cup whole saunf half cup or less to make kashaay kashaaya pitto milk and water sugar method to make the kashaya pitto dry roast the ingedients on a low flame one ingedient at a time till you get a nice aroma let the ingredients cool down at room temperature and then powder them in a grinder store in an airtight container to make the kashaay to half cup of water add a spoonful of the kashaya powder sugar to taste and bring to a boil add milk and let it rest for a bit strain the beverage and serve you can adjust the quantity of water milk and sugar according to taste preparation time 20 minutes tambde chutney mar 21 2019 red chutney the most common konkani breakfast will be either idli or some variety of dosa to break the monotony different kind of chutneys are made this tambde chutney is one of a typical konkani chutney that my mother makes a lot especially with idli ingredients grated coconut 1 cup whole dried red chillies 4 or 5 adjust according to taste tamarind about half inch mustard seeds half spoon hing asafoetida a pinch curry leaves a few coconut oil a spoonful salt to taste method grind the coconut chillies tamarind and salt with a little water adjust the spice and salt according to taste for tempering heat coconut oil add mustard seeds and let it sputter next add hing and curry leaves and add the tempering to the chutney serve with idli or dosa preparation time 10 minutes taaka kadi aug 29 2016 buttermilk gravy there are different versions of buttermilk kadis that are part of the konkani cuisine this one has garlic in it and it doesnt require any cooking i recently made this and the 6 year old loved it so it is another addition to week night kid friendly dinners these days it gets ready in just 5 minutes i usually dont make buttermilk so i take some yogurt mix it well and dilute with enough water ingredients buttermilk 2 cups oil garlic cloves 2 3 red chilli powder salt to taste method heat some oil in a pan crush the garlic pods and add it to the hot oil fry the garlic in a low flame till a nice aroma comes out switch off the flame add some chilli powder per taste to the hot oil dont fry anymore add this garlic tempering to the buttermilk and add salt to taste serve with rice and it is yummy preparation time 5 minutes cooking time 5 minutes sagale tendli talasani aug 16 2016 ivygourd sidedish tendli is one of the favourite veggies at home it is liked in all forms and as such i make different dishes with it i had posted a similar recipe years ago though the ingredients are exactly the same it tastes different because of the way the tendli is crushed here and not cut bits of each tendli s small ends are cut and then each tendli is crushed with a small stone or in a mortar the trick is to do enough damage to each tendli so that it has some slits on it but it still remains as a single piece all the masalas get into the slits and also the cooking time is fast i use coconut oil for this recipe but you can choose any oil ingredients ivygourd crushed about 20 25 oil mustard seeds red chilli powder salt to taste method heat some oil in a pan and add mustard seeds once they stop popping add the crushed tendlis salt to taste and cover with a lid when it is closed to being cooked add some chilli powder and fry some more keep frying till the tendlis are cooked and the outside is slightly brown in color preparation time 10 minutes cooking time 15 minutes happala pachadi aug 12 2016 paapad sidedish i have finally decided to move out of my inertia and dust my long forgotten blog today for lunch i made a really simple konakni fare i made this happala pachadi to go with rice and saru these spicy happals are a must in every konkani household red pappad though the translation is not accurate i am hoping to make these happals someday and post that recipe too i dont like eating happals for every meal like some konkani people do but every now and then i do long to eat them ingredients grated coconut about 3 tablespoons onion cut into small pieces about 1 tablespoon green chilles 1 roasted happal 2 method mix the coconut onions and green chillies beforehand add the crushed happal just before serving you can adjust the proportion of the above ingredients as per your taste and preference there is no need to add salt as happal already is salty preparation time 5 minutes kurle ambat jul 14 2013 crab curry i was not a big fan of crab when i was growing up but now i like it a lot and so does the kid when it comes to seafood i am very picky and like only the traditional konkani preparation this is my mother s recipe for kurle ambat i have no idea how to clean the crab i get the cooked snow crab clusters break them into small pieces and use in my preparation here is a step by step prepartion of the crab curry if you are using fresh raw crab then you will have to clean it before using in the curry ingredients cooked snowcrab 2 chopped onion 1 big or 2 small green chillies optional 2 grated coconut 3 4th cup tamarind a small marble sized coriander seeds 1 5 teaspoons turmeric a pinch red chilles 5 to 6 salt to taste method cut the crab into pieces i cut the frozen and cooked snow crab add the chopped onions green chillies some water and salt to it and boil this step didnt take more than 5 minutes long for me as the crab was already cooked meanwhile dry roast the coriander seeds and red chillies the crab curry is usually made less on the spicy side because the crab meat is sweet grind the roasted mixture with coconut tamarind and turmeric powder to a smooth paste once the crab and onion mixture is cooked add this ground paste to it and give a good boil crab curry is ready to be savored with rice preparation time 15 minutes cook time 10 12 minutes previous page 1 of 10 next copyright 2006 2026 nayanatara pai all rights reserved