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Posts Tagged ‘sukkein’

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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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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Thykili Bhajje Sukkein(Leafy Veg. Curry-Dry)

Thykili bajji is a kind of leafy vegetable and grown wild in many parts of India. In Malayalam,  it is called takara. The tender leaves are utilised to prepare the curry. A combination of these leaves and the jackfruit seeds works out to a fantastic tasty curry.

Ingredients:

tender leaves-2 cups(cleaned and chopped),

jackfruit seeds-1 cup,(peeled, cleaned and cut into small pieces),

coconut scrapings-1 cup,

chilly powder-1/2 tsp,

mustard seeds-1 tsp,

urid dal-1 tsp,

salt to taste,

oil-1 tsp.

Method:

Heat oil in a pan, crackle mustard seeds and add urad dal.

When the dal becomes light brown, add the cut vegetables, chilly powder and salt.

Add 1/2 cup of water and cook on a low flame till the vegetables become soft.

Add the coconut and mix well.

When it becomes dry, remove from the flame.

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Thykili Bhajje Pathal Sukkein(Leafy Veg Curry with Gravy)

Thykili is a kind of leafy vegetable grown wild in open land plots. It is called takara in Malayalam. Only the tender leaves(a few topmost ones) are utilised. A curry made with a combination of the leaves and jackfruit seeds is very tasty.

Ingredients:

leaves-2 cups(cleaned and chopped),

jackfruit seeds-1/2 cup(peeled, cleaned and cut into small pieces),

coconut scrapings-1 cup,

red chillies-2,

tumeric powder-1/8 tsp,

sol/tamarind-a very small piece,

salt-as per taste,

oil-1 tsp,

mustard seeds-1 tsp,

urid dal-1 tsp,

hing-a pinch.

Method:

Pressurecook the leaves and the seeds for 2 whistles, adding salt.

Grind masala with coconut, chillies and turmeric to a fine paste.

In a pan, cook the masala with the sol for 5 mts.

Add sufficient water while cooking.

Add the cooked vegetables and boil for a minute.

Season with mustard, urid dal and hing in oil.

The curry is ready.

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KARTHYA  SUKKEIN(BITTER GOURD CURRY-DRY)

Regular intake of bitter gourd juice or in other form helps reduce the ill-effects on diabetics. It is good even for general health by virtue of its iron content. Given below is a preparation using this vegetable.

Ingredients:

bitter gourd-100 gms,

coconut scrapings-1 cup,

tur dal-2 tsps, half cooked(optional)

red chillies-6,

methi-1/8 tsp,

urid dal-1 tsp,

mustard-1tsp,

sol-3 pieces(can use karambal, raw mango or tamarind in place of sol)

salt to taste,

coconut oil-2tsps and

hing powder-1/8 tsp.

Method:

Clean and cut the bitter gourd into  very small pieces.

Just crush the coconut and the chillies in a mixer without adding water.

Heat oil in a pan, crackle mustard seeds.

Add urid dal and methi to it and fry till light brown.

Add the cut vegetable, turmeric, hing and salt ,sprinkle little water and cook for 5 mts.

Add sol and the masala and cook for 5 more mts.

Add the dal and mix well.

Remove from the flame after the water is completely evaporated.

The curry is ready.

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VAISAMBALA  SUKKEIN(BEANS CURRY WITH GRAVY)

Vaisambal is a type of green bean grown locally. It is similar to french beans, but with flat shape. The preparation using this goes as a side dish with meals.This type of preparation can be prepared with other vegetables too, like snake gourd, drumstick, banana flower, banana stem, cluster beans etc.

Ingredients:

vaisambal-200 gms,

coconut scrapings-1 cup,

red chillies-3,

turmeric powder-1/4 tsp,

sol-1 piece,

urid dal-1 tsp,

mustard seeds-1 tsp,

oil-2tsps,

salt to taste and

curry leaves.

Method:

Clean and cut the beans into small pieces.

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

Grind masala with coconut scrapings, chillies and turmeric powder to a fine paste.

Add this masala, sol and salt to the cooked vegetable and cook for another 2 mts.

Remove from the flame.

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

NOTE:

A tbsp of the coconut scrapings fried in oil and mixed with this curry gives it an additional flavour and taste.

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JEEVE  PAPPAYPHALA  RAVNDHAYO(RAW PAPAYA RECIPES)

Raw papaya preparations were not very common amongst the people, but Konkanis used to prepare many kind of curries with papaya, and they continue to relish them.  These days, on knowing its nutrition values, many communities have taken to the use of raw papaya for making curries. A few konkani preparations are given below.

1.  PAPPAYPHALA  SUKKEIN-WITH  GRAVY(PAPAYA CURRY WITH GRAVY)

Ingredients:

raw papaya-1(small),

tur dal-1/2 cup,

red chillies-3,

turmeric powder-1/4 tsp,

coconut scrapings-1 cup,

sol-1(optional),

jeera-1tsp,

mustard-1tsp,

oil-1tsp,

salt to taste and

curry leaves.

Method:

De-skin, wash and cut the papaya into small  pieces.

Cook dal and papaya separately(papaya just to a soft touch).

Prepare a masala with coconut, chillies and turmeric powder and a little water to a fine paste.

Boil the masala in a pan, add salt and the sol and cook for 5 mts.

Add dal and the vegeable and sufficient water to prepare the curry with gravy and cook for another 2 mts.

Remove from the flame.

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

NOTE:

A small potato,peeled and cut into pieces can also be added along with the papaya.

2.  PAPPAYAPHALA  SUKKEIN-DRY(PAPAYA CURRY-DRY)

Ingredients:

papaya-1(small),

tur dal-1tbsp(half cooked/broken),

red chilly powder-1/2tsp,

turmeric powder-1/4tsp,

coconut scrapings-1/2cup,

urid dal-1tsp,

mustard seeds-1tsp,

salt to taste,

oil-1tsp, and

curry leaves.

Method:

De-skin, wash and cut the papaya to very small pieces.

In a pan, heat oil, crackle the mustard seeds and add urid dal, saute it to a golden brown shade.

Add chilly powder,  turmeric powder, vegetable and salt, cook it on a low flame, closing it with a lid. Water should not be added.

Mix well and cook till the vegetable becomes  just soft.

Add the cooked dal and the coconut scrapings and cook for two more minutes.

Remove from flame and close wth the lid.

3. PAPPAYPHALA AMBAT-WITH  GRAVY(PAPAYA CURRY WITH GRAVY)

Ingredients:

raw papaya-1(small),

drumstick leaves(tender)-1/2cup,

tur dal-1/2cup,

coconut scrapings-1cup,

red chillies-3,

turmeric powder-1/4tsp,

sol-2pieces,

urid dal-1tsp,

jeera-1tsp,

mustard seeds-1tsp,

oil-1tsp,

salt to taste and

curry leaves.

Method:

De-skin, wash and cut the papaya into small pieces. Clean the tender drumstick leaves.

Cook dal and papaya separately.

Grind masala with coconut scrapings, chillies and turmeric powder to a fine paste.

Cook  masala with sol and salt for 5 mts using a little water.

Add the dal, papaya pieces and sufficient water to prepare the Ambat with gravy and cook for 2 more mts.

Remove from flame .

Do phannu with mustard seeds,  urid dal, jeera and the curry leaves.

Add the drumstick leaves , mix well and close with the lid. Keep aside for 5 mts.

The ambat is ready for serving.

NOTE: The leaves should not be cooked on flame. The taste will differ.

4. PAPPAYPHALA UPKERI(PAPAYA CURRY-DRY)

INGREDIENTS:

raw papaya-1,

green chillies-3

(or red chilly powder-1/2tsp)

mustard seeds-1tsp,

hing powder-1/8tsp,

coconut oil-1tbsp and

salt to taste.

Method:

Wash and de-skin the papaya.

Chop it to very small thin pieces.

In a pan, heat oil, crackle the mustard seeds, add the chillies(cut into halves), hing, papaya pieces  and salt and cook on a low flame closing with a lid.Water should not be added for cooking.

Keep stirring the contents till papaya pieces turn just  soft and dry.

Upkeri is ready.

VALUE  ADDITION: For making Upkeri, chunde phaal(a sort of small round vegetable) cut into halves or chopped onion can be added along with the papaya pieces.

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