Warning: This write up with lot of deliciousness might make you hungry as it is a serious drooling affair. Baad mein complain mat karna- Peth mein chuve daud rahe hain 😛
For Foodies, From a Foodie 🙂
All the food mentioned here are essentially Konkani cuisine especially from North Kanara (in Karnataka) with influences from Goan, Malwani and Maharashtrian cuisine. So without any further ado, let’s get the ball rolling….
Lets start our food journey with some breakfast menus.First up is a authentic rice roti called as Mumbri or Cholka (leaf) Baakri (roti) prepared using banana leaf. The ingredients include rice flour,salt,coconut,ghee and onion is optional.This roti goes well with a chutney made from grated coconut and mixed with red chili powder,some sugar and salt. Its like marriage made in heaven. 🙂
Then we move on to Khotto (also called as Hittu), a big hit among all Konkanis which is basically idlis in jack fruit leaves. For khotto, a green chilly chutney prepared with coconut oil, salt, asafoetida (hing) water, crushed ginger and fresh grated coconut is a perfect combination.
Masala mandakki(churmuri), puffed rice, is your best bet for a quick snack which is made using chopped onions, chill powder,tomatoes,oil, green chilies, coriander, salt and lemon juice.
Next on the menu is Appe which is also called as Paddu(in Kannada) which is made from urad dal and rice. There is also a sweet version of appe which can be made from sugarcane juice. Cooked Green peas(vatana) with grated coconut, tempered with mustard, also makes a great snack. Next up, we have, ever so popular Kandhe Pohe, an authentic Maharashtrian offering which can be enjoyed with shev/bhujiya. There is also a Marathi film song to its credit called as Kandhe Pohe.
Moving on, we gorge onto one of my favorite rice rotis (alayle pitta bhakri-flour is prepared using hot water) which are soft and can be taken with variety of sides like Massori bhaaji(as shown in the pic), baigan(brinjal) bartha/yengai/nonche, mushroom curry etc. We also have the sabka the favorite the poori the bhaaji 😛 and vermicelli which is also called as Sewai.
Now its time for some fried stuff. Everyone loves fries whether its of potato,mushroom, cabbage, cauliflower or capsicum.In Konkani, the rawa fries are called as Phodi and deep fried ones as Bajje.
Next we move on to various side dishes which we can create from different veggies.First up is Potato(batate) talasan which is prepared by thin long pieces of potato, salt, bit of turmeric,chilli powder and some water. Then,we have,bitter gourd(karela) kosambari which is small chunks of karela fried with oil and salt upon which small chunks of raw onion are added. Next up is Chana (chickpeas) ushli where chana is cooked with fried onions, water,salt, chilli powder and off course chana masala. Alternatively, chana can also be cooked with coconut masala making a dish called as chana ghashi.
Next item in the line is Cauliflower Nonche which is basically cauliflower cut into small pieces and loosely fried with salt, chilli powder,bit of turmeric and then tempered with mustard. The rawness of cauliflower enhances its taste. Then its tendle(ivy gourd) talasan which is basically frying tendle on low flame after tempering with curry leaves and mustard.
Next up is Teppal (similar to Sichuan pepper) hugge with mixture of potato, bendi and karela as veggies. Teppal (or Tirphal) is a unique spice which is found mostly in Konkani cuisine. It has strong woody aroma and mainly used in fish curries and some veggies (strictly used only for aroma and is discarded later, if it is bitten it gives a tingling sensation :P), hence cannot be ground while preparing curry masala.
Then we move on to a special Maharashtrian delicacies Zunka prepared using besan (bengal gram) and spring onions and Bharli Vangi which is stuffed brinjal. After which we have bendi talasan which is basically fried bendi with chilli powder and salt. Lastly, we have the carrot kosambari which is prepared by grating carrots.
Here are some of the vegan delicacies in Amchigele (Konkani style) from some of my foodie friends courtesy Shamala Bhat(Bengaluru) and Aditi Kini(Karkala).
Moving on, its time for a special Mango dish which is seasonal and has been regarded as a Konkani special delicacy-Ambe Humane or Upkari. A special variety of mango locally called as Ghonto– small rounded mangoes with a big seed and very tasty flesh which is difficult to cut into pieces,is used for this dish. Also, we have the mouthwatering(is an understatement) mango pickle prepared by my mom,a Master chef.
We then have black eyed beans-alesande curry which is tasty to say the least.We Konkanis love mushrooms(alambe) which is seasonal and which we get during onset of monsoons. Its like a occasion when during those days, we never fail to ask our family/friends whether they had mushrooms this season during our casual conversation. The button mushrooms which we get throughout the year doesn’t come an inch closer to these natural mushrooms in terms of taste and quality.
Ok enough of love for mushrooms, now, time has come to unleash the humble daal which we all Konkanis are very proud of called as DaaliThoy. When taken with hot rice it is pure bliss.It is simplest of all dishes, everyone’s favorite and the first thing one always learns to cook. This dish is kind of compulsory in every Konkani function. The ingredients include tur daal, bit of turmeric,salt,ginger,coriander,tomatoes,green chilies, garlic,oil(or ghee for enhanced taste),asafoetida (hing),curry leaves,red chilies,mustard. A thick version of Daalithoy is funnily called as DDT(Dhaat(Thick) Daali Thoy) and the one who passionately enjoys it till last trace of it on a plate is called as Daalithoy Burkithalo.
Enough is enough. Enough of veggies. Sounds fishy? Yes, its high time we introduce FISH and other non vegeterian delicacies. So, bring it ON. Amongst Konkani Brahmins, the Saraswat Brahmins(SB) refrain from non vegetarian food but most of the GSB like me enjoy the meat especially fish(Most of GSBs are pesco vegetarians-fish eaters) as we come from west coast of India. And sea food diet is like see and eat diet. 😛
After one such satisfying fish meal, one of my friends, asked me looking surprised – Harsha, I thought you are a Brahmin? And I proudly told him, that, indeed I am a Brahmin. Legend has it that we were the earliest settlers near the mystical Saraswati river.During a famine,the community leaders advised us to eat fish as that was the only food available for survival.
So here we are, with whole range of sea food which we love from some of the restaurants which essentially serve Konkani cuisine.
Having seen all that and gorge on to these delicious dishes, if you ask anyone, they will say, mom’s fish curry or any dish for that matter doesn’t match to that made in restaurants. I guess Mummy and Tummy rhymes for a reason or for that matter, Mum and Yum. So without any further delay, here’s unveiling-Mom’s fish recipes. If Dubai boasts of Palm island, here is a fish version of Palm island, then we have the Surmai, the Anjal, the Iswaan, the sabse bada, the sabse tasty, the king of all fishes-King fish fry.Next up, we have one of a kind prawns side dish called as kholu, a signature dish which is delicious and lip-smacking. Then, its the turn of a Konkani special- Bangde (Mackerel) Hugge (Dhoddak). The unique thing about this dish is it’s preparation. On a spread of banana leaves, the fish masala with teppal spice as a important ingredient is poured in,along with fish pieces carefully cleaned.Another layer of banana leaves is used to cover the mixture. Then a plate is placed on top of it on which hot charcoal pieces are kept.When kept on a low flame, it gets cooked on both sides to perfection. The aroma factor is catered to through the banana leaves and smokiness is provided by charcoal heating which makes the dish very much unique and mouthwatering. Following up, we have my favorite Nagli Nonche(Lady fish curry)-a heavenly mixture of lady fish, coconut paste with masala and spices.
Now its time to have some curd rice and slurp some Kokum Kadi/juice and Butter Milk for a soothing effect. Sol khadi is made from coconut milk and kokum and is good for digestion.
How about some specially home made sweets?
One of the important sweet we prepare during festivals is Patholi. These are nothing but sweet rice dumplings steamed using turmeric leaves. Have a look at the process of preparing the same.And finally let’s gorge on to a ice cream by a fellow Konkani.
Hope you enjoyed the food journey as much as I did putting up this post for you. Wishing you more of gastronomic delights.
Until next time we meet, be good, do good and keep smiling 🙂
P.S: Unless otherwise specified, all the dishes are prepared by my mom or wife.For whole lot of recipes of authentic Konkani cuisine and other cuisines as well, check out this blog site by clicking here. You will love it 🙂