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.

Read Full Post »

THALLEL PHADI GHASSI(FRIED VEG SIDE DISH)

THALLEL PHADI GHASSI(FRIED VEG SIDE DISH)

This is a side dish, in which the root vegetables are fried and used in the preparation of a side dish. Suran(yam) and kaachil(a root vegetable similar to suran) are used for this preparation. They are de-skinned, cleaned, sliced and deep fried and added to the gravy.

Ingredients:

tur dal(cooked)-1cup,

suran or kaachil–250gms(de-skinned,cleaned, sliced and cut to small flat pieces),

coconut scrapings-1cup,

red chillies-4,

turmeric powder-1/4tsp,

sol-1 small piece,

mustard seeds-1tsp,

methi seeds-1/8tsp,

urid dal-1tsp,

oil for frying,

salt to taste,

curry leaves-a few.

Method:

Cook the dal.

Deep fry the suran/kaachil pieces to a crisp texture.

Prepare the masala by grinding coconut, chillies and turmeric to a smooth texture.

Boil the masala for 5 mts in a flat-bottomed vessel, after adding salt, sol and sufficient water to make the gravy.

Add dal and boil for another 2 mts.

Remove from flame and add the fried suran/kaachil pieces and mix.

Season with mustard seeds, methi seeds, urad dal and curry leaves in little oil.

Mix well. The curry is ready.

Read Full Post »

Bikkand Ani Nonche Ambya Humman(JackfruitSeed and salted Mango Curry)

Bikkand Ani Nonche Ambya Humman(Jackfruit Seed & salted Mango Curry).

Jackfruit seeds are available in plenty during summer.A simple preparation using this is given below.

Ingredients:

Jackfruit seeds-250gms,

salted mango-1(medium)’

chilly flakes-1tsp,

mustard seeds-1tsp,

hing-1/8tsp,

coconut oil-2tsps,

salt to taste.(only if necessary. Salted mango has  plenty of salt in it)

Method:

Cut the mango into pieces.

Remove the white outer skin of the seeds and soak them in water for 2hrs.

Then using a knife, scrap off the brown skin.

Cut the seeds into small pieces.

Heat oil in a pan, add mustard seeds.

Once it flutters, add the chilly flakes and the cut seeds.

Add sufficient water and salt and cook  on a meduim flame till the seeds are well cooked.

Add the mango pieces and cook for another 2 mits.

Remove from flame and the curry is ready.

Th curry is of  semi gravy texture.

Read Full Post »

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.

Read Full Post »

GABYA GHASSI(BANANA STEM CURRY)

GABYA GHASSI(BANANA STEM CURRY)

Banana stem has many medicinal values.It provides the requisite fibre and aids digestion, helps dissolve stones in  kidneys etc. It can be used raw or cooked. Raita using raw stem(see prabhaskitchen recipe list) is very tasty. Given below is a side dish with cooked stem.

The stem has to be de-threaded, before use.  Cut the stem into slices. While cutting, roll the thread that appears by rolling them on the left hand fingers. After removing the threads, cut the slices into small pieces. These pieces are ready for cooking.

Ingredients:

turdal-1/2cup,

Stem pieces-1cup,

coconut scrapings-1/2 cup,

red chillies-2,

turmeric powder-1/4tsp,

sol-a small piece(drarmya sol/cocum /tamarind),

mustard seeds-1tsp,

urid dal-1tsp,

curry leaves-a few,

salt to taste,

oil-1tsp.

Method:

Cook the dal in a presure cooker to a soft texture.

In a pan, cook the stem pieces, using a cup of water, for 5 mts.

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

Add salt, sol and the masala to the cooked stem and boil for 5mts.

Add the dal and if necessary, add little water to bring it to the required consistency.

Just cook for another minute and remove from flame.

Season with mustard, urid dal and curry leaves in oil.

Read Full Post »

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.

Read Full Post »

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.

Read Full Post »

NONCHE AMBYA THAMBAALI(SALTED MANGO CHUTNEY)

Nonche Ambya Tambaali(Salted Mango Chutney)

This chutney is very tasty and goes well with rice, dosa, chappatis etc.

Ingredients:

salted mango-1 small(for salted mango refer recipe list)

coconut scrapings-2cups,

hing-a pinch(optional)

red chillies-5(fried in little oil)

mustard seeds-1tsp,

oil-1tsp,

curry leaves-a few,

salt(only if it is essentially required-must be very cautious on this ).

Method:

Grind coconut, mango(cut into pieces)   and chillies together to a fine paste.

Season with mustard, hing and curry leaves in oil.

Read Full Post »

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.

Read Full Post »

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. 

Read Full Post »