Nonche Ambya Sassam(Salted Mango Dish).

Nonche Ambya Sassam(Salted Mango  Dish)

This is a chutney used as a side dish with rice.

Nonche Ambya Sassam

Ingredients:

salted mangoes-1(small),

coconut scrapings-1cup(heap),

Red chillies-2(lightly fried in oil),

mustard seeds-1 1/2tsps,

coconut oil-1tsp,

curry leaves-a few,

Salt to taste(only if necessary, as the mango is already salted).

Method:

Cut the mangoes to small pieces.

Grind with coconut, chillies and 1/2tsp of mustard to a fine paste.

Add sufficient water to grind to make it to the required consistency.

Season with the remaining mustard and curry leaves in coconut oil.

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NONCHE AMBYA HUMMAAN(SALTED MANGO DISH)

NONCHE AMBYA HUMMAAN(SALTED MANGO DISH)

Whenever fresh mangoes are not available during the off-season,the preserved salted mangoes become handy to prepare a quick spicy side dish to be served with rice, pej(rice kanji), chappatis,etc.

Ingredients:

salted mango-1(medium),

red chilly powder-2tsps,

turmeric powder-1/4tsp,

hing-1/8 tsp,

urid dal-1tsp,

methi seeds-1/4tsp,

mustard seeds-1 tsp,

oil-2tsps,

curry leaves-a few.

Method:

Cut the mangoes into small pieces.

In a pan, heat oil, add mustard and after it splutters, add the urid dal and methi fry a little.

Add chilly powder, turmeric powder, hing, cut mangoes, curry leaves and little water.

Cook for 5 mts.

Remove from flame .

Note:

1.Additional water can be added to get the required consistency.

2.One  tsp of coconut oil can be added as per choice.

3.Normally, additional salt may not be required as the mangoes are already seasoned with enough salt. If found necessary, a bit of salt can be added to get the required individual taste.

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KARTHYA PHODO(BITTERGOURD CURRY)

KARTHYA PHODO(BITTERGOURD CURRY)

This curry will go well with rice, pej or dosa/idli.

Ingredients:

bitter gourd-250gms,

tamarind-size of a small lemon

red chillies-5,

turmeric powder-1/4tsp,

hing-1/8tsp,

coconut oil-2tsps,

salt to taste.

Method:

Clean and cut the bittergourd into medium elongated pieces.

Cook the veg. in the pulp of tamarind and salt. Use sufficient water for cooking.

Grind masala with chillies, turmeric and hing.

Add it to the veg. and boil well, till it becomes semi-dry.

Remove from flame, add coconut oil and mix well.

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Kappya Ambat(Tapioca Spicy Curry)

Kappya Ambat(Tapioca Spicy Curry)

 

It is a favourite side dish of Konkanies and a bit spicy. It is prepared with fresh tapioca . While it retains its sour flavour , the vegetable  in it slightly tones down the spiciness and makes it a highly palatable and delicious dish. This ambat is prepared mostly on Ad-Diwali(Yamadwithiya) day.

Ingredients:

Fresh tapiocxa-1/2 kg,

curd-1 1/2 cups,

coconut scrapings-1 1/2cups,

red chllies-5,

mustard seeds-1tsp,

oil -2 tsps
Curry leaves,
Salt to taste,

jeera- 1tsp  and
methi seeds -1 1/4tsp.

TAPIOCA AMBAT

Method:

Clean, peel and cut  tapioca into 1″ square  pieces.

Cook  the vegetable  in a pressue cooker.

Fry chillies in oil . Ensure that they are not overburnt and change its colour.

Grind fried chillies and coconut scrapings and make a paste(masala).

Add 1 cup of water and cook the masala with salt for 5 minutes.

Add curd and cook for another 2 minutes.

Add the cooked vegetables and cook all together for  2  minutes.

Do phannu(season) with mustard seeds, methi seeds, jeera and curry leaves.

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Tomato Hummaan(Spicy Tomato Curry)

Tomato Hummaan(Spicy Tomato Curry)

This dish is very easy to prepare. It can go as a good side dish with plain rice,dosa, idli etc. in place of sambar/dal, etc.

TOMATO HUMMAAN(SPICY TOMATO CURRY)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

ripe tomatoes-250 gms,

chilly powder-1 tsp,

turmeric powder-1/2 tsp,

hing-1/8 tsp,

urid dal-1 tsp,

methi seeds-1/2 tsp,

mustard seeds-1 tsp,

oil-2tsps

salt to taste,

curry leaves.

Method:

Wash and cut the tomatoes into small pieces.

Heat oil in a pan, add mustard seeds and wait till it flutters.

Add curry leaves.

Add urad dal and methi seeds and fry a little.

Add the tomato pieces, chilli powder, turmeric powder, hing, salt  along with 2 cups of water. Cook till done.

Note:

A teaspoonful of coconut oil can be added to enhance the flavour depending upon the preferences.

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Kukka Upkeri(Spicy Potato Curry)

Kukka  Upkeri(Spicy Potato Curry)

Ingredients:

potatoes-4,

red chillies-8,

turmeric powder-1/4 tsp,

hing-1/4 tsp,

mustard seeds-1 tsp,

urid dal-2 tsps,

oil-1 tbsp,

coconut oil-1 tsp,

salt to taste.

SPICY POTATO CURRY-DRY

 

Method:

Clean, peel and cut the potatoes into 1″ cubic pieces.

Grind masala with chillies, turmeric and hing.

Heat oil in a pan.

Crackle the mustard seeds. Add urad dal and fry a little.

Add the potatoes and salt and cook on a low flame without water till it becomes soft.

Add the masala and a cup of water and cook for another 5 mts on low flame, till it becomes dry.

Remove from flame, add coconut oil and mix well.

Curry is ready.

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Kappya Hummaan(Spicy Tapioca Dish)

Kappya Hummaan(Spicy Tapioca Dish)

Ingredients:

kappe(tapioca)-5oo gms,

chilli powder-1 1/2 tsps,

turmeric powder-1/4 tsp,

hing-1/4 tsp,

salt to taste,

mustard seeds-1 tsp,

coconut oil 1 tbsp.

Method:

Remove the skin completely.

Wash and cut tapioca into medium size pieces.

Heat oil in a pan, crackle  mustard seeds, add turmeric powder, chilli powder, hing, tapioca pieces and salt.

Mix well.

Add 4 to 5 cups of water and close it with a lid.

Once it boils, bring down the flame to low and cook till the kappe becomes soft.

If necessary, add more water till it becomes soft.

Remove from the flame and splash a little coconut oil on the top.

The dish is ready.

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Therya/Thumbya Gantiye Theek Hummaan(Colocasia Leaves/Thumbya Spicy Side Dish)

Therya/Thumbya Gantiye Theek Hummaan(Colocasia Leaves/Thumbya Spicy Side Dish)

Ingredients:

colocasia leaves-10nos./thumbya ganti-only  the flower base portion(a kind of leafy vegetable grown in Kerala)-200gms,

chilli powder-1 tsp,

turmeric powder-1/4 tsp,

hing powder-1/8 tsp,

sol-2 pieces,

bhajja pitto-1 tsp(click on ‘curry powder’ in tag cloud for details),

mustard seeds-1 tsp,

methi seeds-1/4 tsp,

urid dal-1 tsp,

coconut oil-1 tbsp,

salt to taste.

Method:

De-vein the leaves.

Wash and make knots of each leaf.

Pressure cook using 2 cups of water, salt and the sol.

Heat oil in a pan, crackle mustard seeds, add urad dal, methi seeds and fry, till light brown.

Add chilli powder, turmeric powder, hing and a cup of water and boil for 5 mts on a low flame.

Add the cooked ganti(leaves) and the bhajja pitto and cook for another 2minutes.

The dish is ready.

NOTE:

THUMBYA(A KIND OF LEAFY VEGETABLE) GANTIYA HUMMAAN can also be prepared in  similar way. Along with the leaves the flower part of the vegetable can also be used.

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Venti Polthein(Colocasia Stem Raita)

Venti Polthein(Colocasia Stem Raita)

This variety of raita goes well with meals.

Ingredients:

stem of colocasia-10,

green chillies-3,

hing-1/8 tsp,

coconut scrapings-1 tbsp,

sol-1 small piece,

curd-1 cup(medium sour),

mustard-1 tsp,

salt to taste and

coconut oil-1 tsp.

VENTI POLTHEIN

 

Method:

De-skin the stem with knife.

Wash and cut into small pieces.Pressure cook with sol, green chillies, hing and salt using 2 cups  of water.

Add coconut scrapings and curd and mix well.

Do phannu(season) with mustard seeds in oil.

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Thakka Kadi(Seasoned Buttermilk)

Thakka Kadi(Seasoned Buttermilk)

This dish goes well with plain rice.

Ingredients:

curd-2 cups,

water-4 cups,

green chillies/red chillies-3,

THAKKA KADI(SEASONED BUTTERMILK)

ginger-1″ piece,

hing-1/8 tsp,

mustard seeds-1 tsp,

salt to taste,

oil-1 tsp ,

jeera-1 tsp and,

curry leaves.

 

Method:

De-skin ginger.

Wash and chop green chillies and ginger.

Churn the curd using the water(Do not make it very thin).

Add salt.

Heat oil in a pan, crackle mustard seeds, add jeera ,chopped chillies, ginger, hing  and curry leaves.

Add the above seasoning to the churned curd(buttermilk).

Kadi is ready for serving.

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