Avale Kadi (Pickled Gooseberry Soup)

Avale Kadi is a very old Konkani dish. In Konkani, avalo means gooseberry. Gooseberry is seasonal and hence people store them in salt water, so that it can be used throughout the year. I got this recipe from my mother.

This is one of my favorite dish and had been ages since I had it. So I brought some frozen gooseberries and kept them in salt water. The spiciness of the kadi is well balanced by the sourness of the gooseberries. The garlic seasoning makes it even more tastier. Try making this unique dish and enjoy :-)
You can as well try making Avale Chutney, which I posted few months back.

Ingredients:

• Brined Amla (Gooseberry), large sized*- 4-5
• Grated Coconut, fresh/frozen- 2/3 cup
• Roasted Red chillies- 3-4
• Salt- To taste
• Oil- 1-2 tsp
• Garlic pods- 5-6

*The amount of brined amla depends on the the sourness of the amla as well as how much sour you want. So adjust it accordingly.

Procedure:

How to Brine: Wash the amla (fresh and frozen both works) and then place them in a glass jar. Add couple of spoon of salt. Then add water till the top. Close it with its lid and let it sit for more than a month. This is how mine looked-

Then remove the brined amla from the jar and wash them. This is how they look.

Break them open and discard the seeds (you can as well leave them in cold water, to remove the excess salt)

Now grind the brined amla pieces along with grated coconut, roasted red chillies along with little water to get a fine paste. 

At this point, check for the salt, sourness as well as spiciness (I like it more on the sour side). If everything is good then transfer it to a pan. 

Adjust the consistency, by adding water. I kept the consistency not too thick/ thin. Start heating it and bring it to a boil. Once it starts boiling, continue heating for a minute and turn off the heat.

For Seasoning- Heat oil and add crushed garlic. Fry it until it turns golden brown. Add this to the mixture and mix well. Avale Kadi is ready!!

Serve it hot as a side dish to rice. Above measurement serves 2-3 people.

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Alambe Ambat (Mushroom in Coconut based Sauce)

Alambe Ambat is one more popular konkani dish. In konkani, alambo means mushroom. This dish is made commonly, using a special variety of mushroom available in the Coastal Karnataka, in the month of June (when the monsoon season starts). 
In general, dal is added while making ambat but in this dish it is omitted. 

Mushroom is considered to be very healthy. It is low in calories. Try making this delicious dish and get the goodness of mushroom.

Ingredients:

• Mushroom- 10-12 (I used button mushroom)
• Yellow cucumber- Half of a small one
• Grated Coconut, fresh/frozen- 3/4 cup
• Roasted Red chillies- 4-5
• Tamarind- A small ball
• Onion, small sized- 1
• Oil- 1-2 tsp
• Salt- To taste

Procedure:

Wash the mushrooms and cut them into pieces of any size and shape. 

Cut the yellow cucumber and remove the seeds. Cut them into small cubes (along with its skin). 

Chop the onion as well (divide it into two parts).

Now take the pieces of yellow cucumber in a cooking pot and then add water (just enough to cook it) and salt. Start heating it. Close it with a lid. When it is half done, add chopped mushroom and onion (add one part of the chopped onion. remaining is used for seasoning). Again close the lid and heat it until everything looks cooked.

While the veggies are getting cooked, prepare the masala.

To make Masala- Grind grated coconut, roasted red chillies and tamarind to get a fine paste. Add little water, which helps everything to come together.

Once the veggies are nice and soft, add the coconut based masala and mix well. Adjust the consistency of the gravy by adding water. I made it medium thick. Let the mixture come to a boil. Once it comes to a boil, continue heating for 2-3 more minutes and then turn off the heat and finally add the seasoning.

For seasoning- Heat oil and add the other half of the chopped onion. Fry it until it turns golden brown. Add this to the cooked mixture and mix well. Alambe Ambat is ready!!

Serve it hot as a side dish to rice. Above measurement serves 2-3 people.

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Jeere- Meere Kadi (Coconut based Cumin- Pepper Soup)

Jeere- Meere Kadi is a very popular konkani dish. It is simple and very easy to make. In Konkani, jeere means cumin seeds and meere means pepper. Kadi is a thick coconut based sauce. I got this recipe from my MIL and was in my to- do list since so many months. Finally got a chance to make it today and it turned out very good. My mother never made this dish but she used to make a very similar dish using dried pomegranate peel. You can find its recipe here.

This is a very healthy dish. It makes you feel good especially when you are having a bad cold or cough.

Ingredients:

• Grated Coconut, fresh/frozen- 3/4 cup
• Roasted Red chillies- 3-4
• Tamarind- A small ball (gooseberry sized)
• Cumin seeds/Jeera- 1/2 tsp
• Whole Pepper (Peppercorns)- 1/4 tsp
• Salt- To taste
• Oil- 1-2 tsp
• Garlic pods- 5-6
• Ghee/ Clarified butter- Few drops

Procedure:

In a few drops of ghee, fry whole pepper and cumin seeeds, until they turn slight brown. Allow them to cool on a plate.


For Masala: Grind grated coconut, roasted red chillies, tamarind along with roasted cumin seeds and pepper, to get a smooth paste. Add water as required. Transfer this ground mixture to a dish and start heating it. Add salt to taste and adjust the consistency, by adding water ( I made it little thinner than the medium thick consistency). Bring this mixture to a boil and continue heating for 3-4 minutes . Turn off the heat.

For Seasoning- Heat oil and add crushed garlic. Fry it until it turns golden brown. Add this to the mixture and mix well. Jeere- Meere Kadi is ready!!

Serve it hot as a side dish to rice. Above measurement serves three people.

Note: #You can also try roasting (without oil) the grated coconut until it turns pale brown and rest of the procedure remains the same. Roasting imparts a good flavor to the dish.
#I have also read in a cook book that you can give mustard seasoning instead of garlic seasoning.

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Batate Humman (Coconut based Potato Curry)

Batate Humman is one more popular Konkani recipe. In Konkani, batate means potato. This is a no onion, no garlic recipe. Another speciality of this dish is it has no seasoning!! It has a mild flavor infused by the asafoetida and to add to this, the amazing kick given by the coconut oil. Addition of coconut oil is a must to this potato curry and it cannot be replaced by any other oil (to get the authentic taste). Overall a very different dish!

Ingredients:

• Potato, large sized- 2
• Grated Coconut, fresh/ frozen- 3/4 cup
• Roasted Red chilli- 4-5
• Tamarind- A small piece
• Asafoetida- 2-3 pinches
• Coconut Oil- 2 tsp
• Salt- To taste

Procedure:

Wash and peel the potatoes. Then cut them into small cubes. You can add them in a bowl containing water (to avoid browning).

Then start heating water in a pot (enough to cook two potatoes). Add salt to it. Once its hot, add the potato cubes and close it with a lid. Allow it to cook for 10- 15 minutes. While the potato is cooking, prepare the masala.

For the masala: Grind grated coconut along with red chillies and tamarind to get a smooth paste. Add water as required.

Add this masala to the cooked potato cubes (they should turn soft yet remain firm. Don't overcook the potato cubes). Bring it to a boil. 
At this point add asafoetida. Add more salt, if required. Mix well.

Once it comes to a boil, continue heating for 3-4 more minutes and turn off the heat. The final consistency of the dish should be thick (I kept it little bit on medium thick). 
Finally add the coconut oil and give a good mix. Batate Humman is ready!!

Serve it hot as a side dish to rice or rotis. Above measurement serves three people.

Note: You can substitute potato with Tender cashew or Cashewnuts. The procedure remains the same. If using tender cashews, peel it and then cook it. This dish is called 'Bibbe Humman'.

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Kulithu- Gabbe Koddel (Horsegram- Banana Stem Curry)

Kulithu- Gabbe Koddel is a very popular Konkani dish. In Konkani, kulithu means horse gram and Gabbo means Banana stem. The banana stem is obtained from the trunk of the plant. When the fruit is removed from the plant, the trunk is chopped off and the innermost core of the trunk is edible and that is called as gabbo, in Konkani. It is very healthy as it is rich in fiber. It looks like this-

Banana plant is a very useful plant. Every part of the plant is used one way or the other. Its leaves, flower, fruit, outer part of the trunk and the inner core is used. Here is an interesting essay on banana stem written by Ashwini of Konkani Foodie.

Try making this dish if you get a chance to lay your hands on banana stem. The garlic seasoning gives it a special taste.

Ingredients:

• Horse gram/ Kulithu- 1/4 cup
• Banana plantain stem, chopped- 2 cups
• Grated Coconut, Fresh/ Frozen- 3/4 cup
• Roasted red chilli- 4-5
• Tamarind- A small piece
• Oil- 2-3 tsp
• Garlic pods- 5-6
• Salt- To taste

Procedure:

Cut the banana plantain stem into bite size pieces and put it in a bowl of water.

Wash it and cook it along with horse gram with sufficient amount of water (add salt while cooking) for 3-4 whistles. While it is getting cooked, prepare masala.

For Masala- Grind grated coconut, roasted red chillies and tamarind to get a fine paste. Add water as required. Masala is ready.

Add the masala to the above cooked banana stem- horse gram mixture and bring it to a boil. When it comes to boil, continue heating for 3-4 more minutes. Turn off the heat. 

For seasoning- Heat the oil and add lightly crushed garlic to it. Fry it until light brown and add it to banana stem-horsegram-masala mixture. Mix well. Kulitha- Gabbe koddel is ready!!

Serve it hot with rice, idli or dosa. Above measurement serves 3-4 people.

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Kooka Song (Spicy Chinese Potato Curry)

Kooka Song is a very spicy dish. In konkani, Kooka means Chinese potato. Chinese potato is a seasonal vegetable and not known to many. It is smaller in size when compared to potatoes and they has a very distinct smell, when cooked. Many konkani dishes are made using this vegetable.

This time when I went home, my amma made Kooka song as it was my favorite. I helped her in making it as well as tried to click pictures, so that I can post it:-) My amma makes very tasty Song/saung. Try to make this spicy curry using these Chinese potatoes (For people staying in US, try to find the frozen Chinese potato available in Indian Stores (not all though)). If not, you can always substitute it with potato. The Chinese potato looks like this-

Ingredients:

• Chinese Potato/Kooka*, cooked and chopped- 1 1/2 cup
• Onion, small sized- 3-4
• Roasted dry red chilli- 7-8
• Grated Coconut, fresh/frozen- 1/4 cup
• Tamarind- A small piece (Gooseberry sized)
• Oil- 4-5 tsp
• Salt- To taste

*You can substitute potato for chinese potato. The procedure remains the same for both.

Procedure:

Wash the chinese potato and then pressure cook it in a cooker for 2-3 whistles. Add salt to taste while cooking. Once it cools down, remove its peel and chop it into bite size pieces.

Chop the onions. Heat oil in a kadai and then add chopped onions. Start frying it on a medium flame until it turns slightly brown.

While it is frying, prepare the masala. 

For Masala- Grind grated coconut along with red chillies, tamarind, salt to get a fine pate. Add water as required.

After frying the onions, add the prepared masala to it. Mix it well. 

Then add the cooked chinese potato pieces and mix well.

 Add water to get desired thickness of the gravy.

Bring it to a boil. Once it comes to a boil, continue heating for 4-5 minutes, to remove the rawness of the masala. Turn off the heat. Kooka song is ready!!

Serve it hot as a side dish to rice, dosa, idli etc. Above measurement serves 3-4 people.

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Sambarballi Tambuli (Coconut-Buttermilk based Cuban Oregano Gravy/Drink)

Sambarballi Tambuli is a very simple and healthy drink/gravy. Tambuli is basically a coconut-buttermilk based gravy.

Sambarballi leaves are very healthy and the juice extracted from the leaves is used to cure cough and cold. The juice is especially given to small children for curing cough and cold. This plant doesn't require special care and hence many people grow it in a pot. The picture below is a picture of the plant in our home, back in India.

This is my husband's grandma's recipe and my MIL made this for me. I loved it as a drink. In one of my earlier posts, I had posted a recipe for chutney using the same leaves. Try making this healthy Tambuli. I am sure you all will love it as a summer drink!

Ingredients:

• Sambarballi/ Cuban Oregano leaves, small sized- 10-12
• Grated Coconut, fresh/frozen- 1/2 cup
• Green Chillies- 2-4
• Tamarind- A very small piece
• Cumin seeds/Jeera- 1/2 tsp
• Ghee- 1/2 tsp
• Buttermilk- 2/3 cup (or adjust according to your taste)
• Salt- To taste

For Seasoning:

• Oil/Ghee- 1-2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- Few

Procedure:

Wash the leaves and give a rough chop to them.

Then take a small kadai and add ghee. Start heating it on a low flame and add cumin seeds and chopped leaves. Fry for 30 seconds. Turn off the heat and allow it to cool.

Then grind the fried leaves, cumin along with grated coconut, green chilli, tamarind and salt with little water. Transfer it to a bowl. Add buttermilk and mix well. The consistency of Tambuli should be medium thick.

For Seasoning- Heat oil. Add mustard seeds. Once it starts spluttering, add curry leaves and turn off the heat. Add this to prepared tambuli and mix well. Sambarballi Tambuli is ready!!

Serve it with rice or have it as a drink on a hot afternoon. Above measurement serves four people.

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Benda Sagle (Lady's finger/Okra Curry)

Benda Sagle is one more popular konkani dish. Byanda means lady's finger in konkani. I got this recipe from my amma. She makes it regularly. I tried it for the first time and it turned out tasty. Try making this dish and enjoy!!

Ingredients:

• Lady's finger/Okra- 250g
• Grated Coconut, fresh/frozen- 3/4 cup
• Roasted red chillies- 4-5
• Tamarind- A small ball (gooseberry sized)
• Coriander seeds- 1 1/4 tsp
• Fenugreek seeds/ Methi- 1/4 tsp
• Oil- 1-2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- Few
• Salt- To taste

Procedure:

Wash the lady's finger/okra and pat dry using a cloth/paper towel. Then cut them lengthwise (edges trimmed) into 1-1.5cm long.

For the masala: Roast coriander seeds and methi separately in few drops of oil, until they turn light brown. Allow them to cool. Then grind the roasted spices along with grated coconut, red chillies and tamarind. Add water as required.

Then transfer this masala into a dish and start heating it on a medium flame. Add the cut okra to the masala.

Mix it well. Add salt and water, as required (don't add too much of water at a time. Add as and then). Close it with a lid. Continue cooking until the okra looks cooked (it might take 10-15 minutes). The final consistency of the dish should be medium thick. So adjust it accordingly.

For seasoning: Heat oil. Add mustard seeds. Once it starts spluttering, add curry leaves and turn off the heat. Add this to the prepared curry and mix well. Benda Sagle is ready!!

Serve it hot with rice or idli, rotis. Above measurement serves two people.

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Kuvale dhavi Randayi (Ash gourd Curry)

Kuvale Dhavi Randayi is a very simple and mild dish. In konkani Kuvale means Ash gourd and dhavi randayi means white curry. I got this recipe from my mother-in-law. She told that this curry is served as a prasadam in the nearby temple on the ocassion of Subramanya Shashti. When I heard the recipe for the first time, I was doubtful about its taste. The reason being ash gourd is bland and to add to that, only one red chilli for the masala! How would it taste?! Then I tried making it. Trust me it tasted very good. It has a very different taste. Addition of roasted fenugreek seeds gives it a very different taste. Try making it to know how different it is!

Ingredients:

• Ash Gourd/Winter melon*- 250g
• Grated coconut, fresh/frozen- 3/4 cup
• Roasted red chilli**- 1
• Tamarind- A very small piece
• Fenugreek seeds/Methi seeds- 1/2 tsp (or little less than that)
• Oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- Few

*You can as well use Yellow cucumber instead of Ash gourd.

**This is a very mild dish. So don't add more red chillies. You have to add absolutely only one red chilli.

Procedure:

Remove the seeds and skin of ash gourd. Chop it into bite size pieces.

Cook these pieces in a cooker adding little water and salt, for one whistle (you can as well cook in a small vessel). 

Meanwhile dry roast the methi seeds until a nice aroma is got. Allow it to cool.

For masala: Grind the grated coconut along with red chilli, tamarind and roasted methi seeds. Make a fine paste by adding water as required.

Add this masala to the cooked ash gourd. 

Mix it well. Adjust the consistency of the gravy to medium thick (or as required) and then bring to a boil. Once it comes to a boil, continue heating for 3-4 minutes. Turn off the heat.

For Seasoning- Heat oil. Then mustard seeds. After it starts spluttering, add curry leaves and turn off the heat. Add this to the curry and mix well. Kuvale Dhavi Randayi is ready!!

Serve it hot with rice. Above measurement serves two people.

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