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Posts Tagged ‘kadi’

Jeerya Meerya Kadi(Spicy Side Dish)

Preparation of this dish is very simple and need only a very few ingredients. The dish is spicy, but very tasty.The preparation time is also very short. The consistency of this kadi can be a little watery. This dish goes very well with plain white rice.

Ingredients:

pepper-1 tsp,

cummin seeds(jeera)1/2 tsp,

coconut scrapings-1 tsp,

red chilly-1,

salt to taste,

buttermilk-1 cup,

oil-1 tsp,

mustard seeds-1 tsp,

curry leaves.

Method:

Fry jeera, pepper and chilly in very little oil.

Grind the fried mix to a fine paste along with coconut(call it masala).

Heat oil in a pan, crackle mustard, add curry leaves , masala, buttermilk and  salt with sufficient water to bring it to the required liquid consistency.

Boil and cook on a low flame for 5 mts.

The kadi is ready.

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PACCHATTI(SPICY CURRY)       

  

PACCHATTI

 This is a slightly spicy dish prepared in all konkani homes, whenever a change of  thoy(dal) is called for.        

 Ingredients       

 coconut scrapings-1/2 cup,
red chillies-3,       

 turmeric powder-1/4 tsp,       

 curd-2tbsp,
salt to taste,
coconut oil-1tsp(for seasoning),
mustard seeds-1tsp,
curry leaves,       

jeera-1/2tsp
oil for frying and        

 vegetables- 1 cup(cut into very small pieces).        

Any one of the vegetables like suran, potato, sopurkook (chinese potatoes), ladies finger etc. can be used.        

Method        

Deep fry the vegetable pieces in oil to a crisp texture. Grind masala with coconut scrapings, chillies and  turmeric powder.Cook the masala, adding salt, curds and sufficient water , for 5 mts. Add the fried vegetables to the masala and do phannu(season) with mustard seeds, jeera and curry leaves in coconut oil.        

        

        

 

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PULCHAKARI(CURD CURRY)

This is a spicy preparation with a thinner consistency and goes very well as a side dish with rice(seeth). In Konkani homes, many times, this dish takes precedence  over the routine side dishes like thoy, sambar,etc.

Ingredients
colocasia (avala mande)-100gms,
curd-100 gms,
turmeric powder-1/2 tsp,
coconut scrapings-3/4cup
red chillies-3,
salt to taste,
jeera-1tsp, 
curry leaves
oil-1tsp,
 
Method

Peel, clean and cut the colocasia roots in med. size pieces.Cook  them.

Grind coconut scrapings, red chillies and turmeric powder to a fine paste(masala).

Cook the masala, adding enough water , for 5 minutes.

Add salt and curd and cook for 2 more minutes.

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

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