Chouli Ani Nonche Ambya Ghassi.(Chouli Beans And Salted Mango Curry)

Chouli Ani Nonche Ambya Ghassi(Chouli Beans And Salted Mango Curry)

Konkanis make use of the salted mangoes during off season. These salted mangoes are good sustitutes for the sour taste and can be used in many hot and spicy curries. This gives a good taste too.

Ingredients:

chouli beans/lobia(pulse)-200gms,

salted mango-1 small,

red chillies-5,

turmeric powder-1/4tsp,

coconut scrapings-1cup,

mustard seeds-1tsp,

jeera-1tsp,

oil-2tsps(preferably coconut oil),

curry leaves-a few,

salt to taste.(Salted mango already has salt in it)

Method:

Cook chouli to a soft texture(Soaking it in water for an hour hastens cooking).

Grind masala with coconut, chillies and turmeric powder to make a smooth paste.

Boil the masala for 5mts, adding little water.

Then add the cooked chouli and mango cut into pieces, along with the requisite quantity of salt and cook for few mts more.

As the mango has salt content in it, additional salt has to be added very carefully.

Remove from flame and season with mustard, jeera and curry leaves in oil.

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DHANYA SUKKEIN(PULSE CURRY-DRY)

DHANYA SUKKEIN
This type of sukkein can be prepared with whole methi seeds, methi and moong combined, banana flower(bondi) and kirlu(tender bamboo).

Sprouted Methie Sukke

Ingredients

1 cup whole methi seeds or methi and moong combined
1 cup coconut scrapings
4 red chillies
1 small piece whole hing
1 piece darambya sol (Kodampuli)
Salt
1tsp urad dal
1tsp mustard seeds
Oil

Method

Soak the seeds for 6 hours and keep for sprouting for 2 days. Fry chillies and hing in little oil. Grind with coconut without adding water. Heat oil in a kadai, add mustard seeds and urad dal. When mustard seeds crackle, add the soaked seeds with water to cook and salt salt. Add the darambya sol. When it is half cooked, add the coconut masala till it is done The curry should be dry.

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Chonya Thoy(Bengal Gram Side Dish)

Chonya Thoy/Udhaak(Bengal Gram Side Dish)

The chana is to be soaked in water for at least 6 hrs before cooking. Pressure cook the soaked chana. After the 1st whistle, bring the flame to low and cook for another 20 mts. Decant the water from the cooked chana, which is used in the preparation of  the above dish and  the chana is used for preparing the dry curry(Chonya Upkeri-see recipe list).

The above water content  is used by the Konkani community for preparing a side dish.  In Konkani parlance, it is called Chonya Udhaak. It can be consumed only with rice, as it is watery in texture and does not contain any solid content. But it is very tasty. It is used in place of Dal/Dali Thoy, whenever the bengal gram preparations are made in the house.

Ingredients:

decanted cooked chana water-2 cups,

red chilli-1,

jeera-1 tsp,

mustard seeds-1 tsp,

hing-1/8 tsp,

pepper crushed-1/2 tsp,

coconut oil-2 tsps,

salt to taste,

curry leaves.

Method:

Boil the chana water with salt in a vessel .

In a pan, heat oil, add mustard seeds.

When it splutters, add the curry leaves and bring the flame to low.

Add all the other condiments and finally add the chana water.

The dish is ready and can be served after 5 mts.

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Mugga/Chowle Upkeri(Moong/Chowli Dry Curry)

Mugga/Chowle Upkeri(Moong/Chowli Dry Curry)

This curry can be prepared using, moong, chowli, dry peas, kulit(horse gram), chana(bengal gram), etc. Pulses like peas, chana, etc have to be soaked for 5/6 hrs before cooking. Moong, Chowli and Kulit need not be soaked before cooking. The curry can be consumed as a side dish or snack with coffee/tea.

Ingredients:

moong-1 cup,

mustard-1 tsp,

chilli powder-1/2 tsp,

oil-1 tsp,

salt to taste,

fresh coconut scrapings-1/2 cup,

curry leaves.

Method:

Cook moong in a pressure cooker with 2 cups of water.

After one whistle, bring the flame to low and cook for 5 more mts.

Heat oil in a pan, add mustard.

When it splutters, add curry leaves, chilli powder and the cooked moong along with salt. Mix well.

When the water gets completely evaporated, add the coconut scrapings and mix.

Keep it on the flame for another minute.

While taking it down, thoroughly mix the contents.

The curry is ready.

Note: Procedure is same for other pulses. Chana calls for additional ingredients of pepper, jeera and hing. For details on curry with chana, see recipe list-Chonya Upkeri.

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Dhaanya Hummaan(Pulse Curry with Gravy)

Dhaanya Hummaan(Pulse Curry with gravy)

This curry can be made using all pulses like moong, chowli, peas, kulit(horse gram) etc. This will go well with kanji(pej), rice as also with chappatis. For making hummaan with dry peas and chana, soaking in water for at least 6 hrs is necessary.

ingredients:

moong-1 cup,

chilli powder-1/2 tsp,

mustard seeds-1tsp,

salt to taste,

oil-2 tsps,

curry leaves.

Method:

Cook moong in the pressure cooker.

After the 1st whistle, bring the flame to low and cook  for 10 more mts.

When done, add sufficient water and salt  to have slightly thinner gravy consistency and boil for 2 mts.

Remove from flame and season with mustard, chilli powder and curry leaves in oil.

Note: Procedure is same for other pulses. 

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Muggadhali/Chonyadhali Upkeri(Moongdal/chanadal Dish-Dry)

Muggadali/Chonyadali Upkeri(Moongdal/Chanadal Dish-Dry)

This is a very simple dal dish, which can be prepared as a breakfast in lieu of the routine general breakfast items. It is a fast preparation and can be supplemented for breakfast in case the homemaker is pressed for time. At the same time, it is very nutritious.

Ingredients:

mung dal(de-skinned)/chanadal-250 gms,

green chillies(cut into halves)-3,

pepper(crushed)-1 tsp,

jeera-1 tsp,

mustard seeds-1 tp,

ginger -1″ piece(cleaned and chopped),

coconut scrapings-1/2 cup,

salt to taste,

oil-2 tsps,

curry leaves.

Method:

Wash the dal.

Heat oil in a pan, crackle the mustard seeds and add  all the remaining condiments, except the coconut and salt and fry for a minute.

Add dal and 4 cups of water and cook till it is done.

If necessary, add little more water to have the dal cooked right.

When it is mostly done, add the salt and coconut scrapings and mix well.

Cook on high flame, till the water gets completely evaporated.

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CHONYA UPKERI(BLACK CHANA CURRY-DRY)

CHONYA  UPKERI(BLACK CHANA CURRY-DRY)

This dish is used as a snack with evening tea/coffee. It is a spicy preparation and hence can be had as it is or as an accompaniment with the lunch. It is a highly preferred side dish with PEJ(red rice kanji), described elsewhere.

This dish is also used as neivedhyam during pujas at konkani homes.

Ingredients:

chana(bengal gram)-1 cup,

chilli powder-1/2tsp,

red chilly(whole)-1(cut into pieces),

mustard seeds-1 tsp,

pepper-1/2tsp(crushed),

jeera-1/2tsp,

hing-a pinch,

coconut scrapings-1/4 cup,

salt to taste and

curry leaves.

Method:

Wash and soak the chana for 8 hrs.

Cook it in a pressure cooker for 20mts(after the first whistle turn the flame to low).

Heat the oil in a pan . Crackle the mustard seeds.

Bring the flame to a low, add all the condiments and saute for a minute. Add the cooked chana and the salt.

Cook till it becomes dry.

Add the coconut scrapings, mix well and close with a lid.

Put off the stove.

Chonya Upkeri/Chana Curry is ready for serving.

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Dali Polo(Lentil dosa)

DALI POLO( Pancake )

This dosa is very easy to prepare . It entails much less effort than the normal dosa.

It makes a nice morning breakfast. It goes very well as a substitute for the supper also. It tastes great.Butter or any type of chutney goes well with this preparation. It is very rich in proteins. A cup of milk after eating this dosa makes up the requirement of calcium and other nutrients required for the body.This dosa can be roasted soft or crisp depending upon the individual palate.

Ingredients:

Moong dal-1 cup,

Urad dal-1-cup,

Dali Polo

Green chillies-4,

Ginger- A big piece,

Hing 1/4tsp,

oil,

Curry leaves,

2tsps of curd,

Salt to taste.

Chana dal 1cup can also be added as an option.

Method:

Soak all the dals together for 3 hours. Chop chillies, curry leaves and ginger.

Grind the dals to a reasonably smooth batter.  Add salt,hing, curd   and the chopped items.

Mix well. On a tawa, put little oil and pour a small quantity of  batter to make  the dosa.

Cover with a lid. When cooked, turn upside down and cook for a minute.. Remove the dosa after done.

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Sukkein

Veg. Sukkein

Ingredients

vegetables-250gms
2 tsp oil
2 tsp toor dal
1 tsp urad dal
1 tsp mustard seeds
1/2 tsp chilli powder
1/4 tsp haldi powder
2 tbsp Coconut scrapings
Salt

Method

Wash and cut the vegetables to very small pieces. Heat oil in a kadai and add mustard seeds. When it crackles, add urad dal, chilli powder, haldi, salt and the vegetables. Stir and cook till the vegetables are done. The toor dal is to be half cooked seperately. Add coconut scrapings and tur dal and cook for another 3 minutes.

Dhaanya Sukkein
This type of sukkein can be prepared with whole methi seeds, methi and moong combined, banana flower(bondi) and kirlu(tender bamboo).

Sprouted Methie Sukke

Ingredients

1 cup whole methi seeds or methi and moong combined
1 cup coconut scrapings
4 red chillies
1 small piece whole hing
1 piece darambya sol (Kodampuli)
Salt
1tsp urad dal
1tsp mustard seeds
Oil

Method

Soak the seeds for 6 hours and keep for sprouting for 2 days. Fry chillies and hing in little oil. Grind with coconut without adding water. Heat oil in a kadai, add mustard seeds and urad dal. When mustard seeds crackle, add the soaked seeds with water to cook and salt salt. Add the darambya sol. When it is half cooked, add the coconut masala till it is done The curry should be dry.

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Dali Thoy (with moong dal)

Ingredients
1 cup moong dal, washed well
2-3 cups of water
Salt as required
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp black pepper
1/2 tsp cumin seeds (jeera)
1 dried red chilli
a few curry leaves
a pinch of asafoetida (heeng)
coriander leaves – optional

Method
Cook dal with water. Boil with sufficient water and salt. After cooking, add more water to dal until desired consistency is reached. Heat oil in a separate pan. When hot, add spices and chili to the oil, and fry. Add oil mixture (phanna) to the dal. Optionally, add chopped coriander leaves.

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