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Archive for the ‘Sweet and spicy side dish’ Category

Pikkalle Kajjuphaala Sukkein(Ripe Cashew Fruit Curry)

Cashew trees are grown mostly on the west coast of India. A few other places also grow them. The cashew apples/fruits are available in plenty wherever the trees are grown. These apples/fruits have diversified uses.  The first is to eat the ripe fruit in its fresh avatar. Children relish  it so much that they ignore even a slightly pungent taste exuded from it.  The second is to extract fenny from it. Third one is to use it for making curry and this curry as prepared by the Konkani community is very delicious.

Ingredients:

cashew fruits-8,

jagerry-1/4cup,

coconut scrapings-1/2cup,

red chillies-2,

jeera-1tsp,

salt to taste,

curry leaves,

oil-1tsp,

mustard seeds-1tsp.

Method:

Clean and cut cashew apples into big pieces.

In a pan, heat oil and add the mustard seeds.

When they pop, add the curry leaves along with the cut apples, jagerry and salt.

Cook till they become soft .

Grind the coconut scrapings, chillies and jeera in a mixer without adding water.

Add it to the cooked mix and cook it for 2 more mts on low flame till the curry becomes  dry.

Put off the flame.

The curry is ready.

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Pikkalle Kajjuphala God Humman(Ripe Cashewfruit Dish)

This is similar to sweet mango spicy dish. Cashew fruits are available in abundance in Kerala/Goa during the season. This curry is generally prepared in konkani homes.

Ingredients:

ripe cashewfruits-6,

jagerry-250gms,

salt-1/2 tsp,

rice flour-2 tsps,

red chilly-1(cut into pieces),

pepper-1 tsp(crushed),

mustard seeds-1 tsp,

coconut oil-1 tsp,

curry leaves-a few.

Method:

Wash and cut the fruit into 1” square pieces.

Cook them in 2 cups of water till it becomes soft.

Add jagerry and salt and cook till jagerry is dissolved.

Mix the rice flour in little water and add to the fruit curry.

Keep stirring till the rice flour is well cooked.

Remove from flame and season with mustard seeds,red chilly, pepper and curry leaves in coconut oil.

The dish is ready for use.

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ChinniKanga Upkeri(Sweet Potato Curry)

This curry is very easy to prepare and children relish it.

Ingredients:

sweet potato-250 gms,

red chillies-4(cut into pieces),

mustard seeds-1 tsp,

coconut scrapings-1/2 cup,

salt to taste, and

oil-2 tsps.

Method:

Peel the sweet potatoes and cut into 1″ square pieces.

Heat oil in a pan, crackle mustard seeds, add chillies  and fry a little.

Add the sweet potatoes and salt.

Add 1/2 cup of water, mix well and cook on a low flame.

When  it is cooked properly, add the coconut scrapings and mix well.

Cook for one more minute.

The curry is now ready for serving.

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DUDHIYA MORGELU(SWEET PUMPKIN CURRY)

Pumpkin isa very nutritious vegetable and also helps to reduce blood pressure. It has a light sweet touch with an inviting taste, if the vegetable curry is prepared with the required finesse.A simple method of preparing one of the dishes is given below.

Ingredients:

ripe pumpkin(red/yellow)-250 gms,

jagerry-100 gms,

coconut scrapings-1/2 cup,

red chillies-4(to be cut into small pieces),

mustard seeds-1 tsp,

urid dal- 1tsp,

salt to taste and

coconut oil- 2tsps.

Method:

Wash and de-skin the pumpkin.

Cut it into medium size pieces.

Heat oil in a pan, crackle mustard seeds, add the chillies and urid dal and fry to a light brown shade.

Add the pumpkin pieces and salt , sprinkle little water on the top and cook on a low flame.

When half cooked, add jagerry and coconut scrapings  and cook again  till the water is fully evaporated.

The curry is ready.

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PONSA  AMBAT(SWEET JACKFRUIT CURRY)

This dish is mostly prepared during jackfruit season and is a delicacy amongst Konkanies.

Ingredients:

ripe jackfruit bulbs-250gms,

jaggery-150gms,

chana dal-1cup,

cashew nuts-10,

salt-1/4tsp,

mustard seeds-1tsp,

jeera-1tsp,

coconut scrapings-1cup,

red chillis-2 ,

turmeric powder-1/8tsp,

oil-1tsp and

curry leaves.

Method:

Cook chana dal in a pressure cooker using 2 cups of water to a smooth texture.

Cut the ripe jackfruit bulbs, minus the seeds, to small pieces.

Mix dal and jaggery and cook till the jaggery is dissolved.

Split the cashews and add it to the above.

Grind coconut scrapings, chillis and turmeric powder to a very fine paste(masala).

Add this masala and salt to the dal and jaggery mix and cook for 5mts on a low flame.

Add water, if necessary, to have semi-fluid consistency for the preparation.

Add the jackfruit pieces and cook for a minute(Ripe jackfruit needs very little time for cooking).

Mix well and remove from the flame.

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

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PIKKALLE  AMBYA GHASSI(SEMI-RIPE MANGO CURRY)

This is a very favourite preparation amongst Konkanis during mango season. This goes as a part of the normal meal and is considered as a delicacy. Its rich flavour and taste makes it a mouth-watering dish and many times, 2/3 helpings are savoured.

Ingredients:

semi-ripe mangoes-2,

jagerry-150gms,

coconut scrapings-1 cup,

red chillis-2,

urid dal-1tsp,

mustard seeds-1tsp,

turmeric powder-1/8tsp oil-1tsp and

salt-1/8tsp,

oil for seasoning.

Method:

Wash and cut the mangoes in long pieces. Mangoes are best used with skin.( If necessary ,de-skin the mangoes).

Cook the mangoes in a pan adding 2 cups of water.

Grind red chillis to a very fine paste(masala).

Add jagerry to the cooked mangoes and cook till jagerry is dissolved.

Add the masala, salt and turmeric powder and cook for 5 mts.

Remove from flame and do phannu(season) with urid dal and mustard seeds in oil.,

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 KELYA  AMBAT(SWEET BANANA CURRY).
 
This is a sweet side dish  generally prepared during festive occasions by Konkani community. The banana used for this preparation is a special variety , mosty grown in Kerala and Tamil Nadu. It is larger in size than other bananas. It is known as Nenthrapazham in Malayalam and Nandharbhale kele in Konkani.It is nowadays available in most of the large and metropolitan cities in India.
 
Ingredients :
bananas-2,
chana dal-1cup,
crushed jaggery-1cup,
coconut scrapings-1 cup,
red chillies-2,
salt- 1/4 tsp,
turmeric  powder-1/8 tsp,
mustard seeds-1tsp,
jeera -1/2tsp,
cashew nuts–8 ,
curry leaves,
oil-1tsp for phannu(seasoning).
 
Method:
Cook dal.
Peel and cut the bananas  into  pieces and cook .
Grind coconut scrapings, turmeric powder and the chillies to a smooth  paste(masala).
Mix  dal, jaggery, masala, cashewnuts, salt and the  cooked banana and boil for 5 mts. 
Do phannu(season) with mustard seeds, jeera and curry leaves in oil.

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