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Posts Tagged ‘vegetable kadi’

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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KUWLYA  AMBAT(ASH GOURD  CURD  CURRY)
 
It is a favourite side dish of Konkanies and a bit spicy. It is prepared with lot of vegetables. While it retains its sour flavour , the vegetables in it slightly tones down the spiciness and makes it a highly palatable and delicious dish.
Ingredients:
ash gourd -250gms,
colocasia(Avala Mande)-250gms
kacchil(variety of yam)-250gms,
yam-250gms,
curd-1  cup,
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.

THAKKA AMBAT

Method:

Clean, peel and cut the ash gourd to med. size pieces.

Skin, clean and cut the 2 root vegetables also to small med. size pieces.

Cook all the vegetables 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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