Konkan Cuisine Recipes

Konkani Style Southe Koddel Recipe is an authentic recipe from the coastal region of Karnataka. It is a creamy and tangy curry simmered with Mangalore cucumber. The curry is then seasoned well with some crispy curry leaves and Crackled mustard seeds. Southe means Mangalore cucumber in Konkani and Koddel refers to coconut curry. This recipe is made preferably in the monsoon season as it is very comforting to be eaten along with some steamed rice. Serve the Konkani Style Southe Koddel Recipe along ...

Karate Batate Puddi Sagle is a simple and delicious konkani style bitter gourd side dish. Konkani cuisine predominantly uses coconut in its recipes. Bitter gourd is one of the vegetables not preferred by many. However, the freshly prepared spice mix along with grated coconut adds a wonderful flavour to the otherwise boring bitter gourd. Serve the Karate Batate Puddi Sagle along with Steamed Rice and Kollu Rasam Recipe (Nourishing HorseGram Stew) with a cup of curd for a weeknight dinner. Other ...

Konkani Style Vengaya Sagle Recipe is a very famous dish among the Konkani. “Sagle” in konkan means anything that is made with ground masala like coconut, coriander seeds and urad dal.  It has a very spicy and sweet flavor to it.  You can add any choice of your vegetable to this dish, keeping the ground masala constant. Did you know - Drumstick pods helps to build strong bones, it is very good for pregnant women also. Drumstick pods which are known as moringa in local language ...

Kuvale Sasam Recipe is essentially a Konkani Style Ash Gourd Curry made with a curry of coconut, red chillies and mustard seeds that adds sharpness to the dish.  The ash gourd is pressure cooked and then combined along with this freshly ground masala and finished off with a lovely tadka of mustard seeds, red chillies and crispy curry leaves that add character to the dish.  Did you know: Ash Gourd is a highly nutritive vegetable packed with vitamin B and C along with minerals like ...

Konkani Style Vali Bendi Recipe-Malabar Spinach Curry, a simple authentic curry made from Malabar spinach or in other words called as vine spinach is cooked in ground fresh coconut, dry red chilies and tamarind paste. In Konkani, “Vali” refers to the Spinach that is used in the curry, the leaf is rich in  lot of nutrients. It reduces cholesterol and is highly fibrous. It is good for digestion also. Serve the Konkani Style Vali Bendi Recipe along with steamed rice with a dollop of ghee on ...

Shimla Mirchi Panchamrut is a Konkani dish which is made from pan roasted capsicum, along with cashew nuts and steamed peanuts that is cooked along with freshly roasted and ground spices along with tamarind and jaggery. It has a spicy, sweet and nutty taste and flavour making it a refreshing dish. Traditionally  ‘Panchamrut’ is the sweet and sour yogurt preparation, which is a combination of five ingredients, made during festivities to be offered to deities during puja. Hence the name ‘Panch-amrut’! However ...

Vaingana Kaap Recipe is a traditional Konkani shallow fried fritter made with aubergines or eggplants. For this recipe, the bigger variety of eggplant is used. The thick slices of eggplants are marinated with spices and tamarind, coated with the roasted semolina and then shallow fried in a skillet. It is spicy, crispy and makes for a wonderful side dish for a simple Dal and Rice lunch. Serve the Vaingana Kaap Recipe along with Steamed Rice and Konkani Style Southe Koddel for a simple yet delicious ...

Modachya Moongachi Amti Recipe is a Konkani Style Sprouted Moong Bean Curry. Sprouted Moong Beans are a packed with proteins and are much healthier as compared to other lentils. This sprouted mung bean curry is a part of the very unique Konkan Cuisine of the coastal Maharashtra. Konkan cuisine predominantly uses desiccated or fresh coconut and kokum in its cuisine. Hence, the curry has a right balance of spice and tanginess. Serve Modachya Moongachi Amti recipe with phulkas or steamed rice, cucumber ...

Bimbla Uddamethi or Bilimbi curry is a vegetarian Goan Curry prepared by cooking sour Bimba fruits in Coconut gravy. Bimbla fruit is found in most backyards of coastal Karnataka and are mostly used in making pickles as the sour taste of the fruit makes it really delicious. In this preparation, the fruit is cooked in a coconut gravy with a few spices and there is a burst of taste in your mouth with the sour from the fruit and the sweet from the coconut gravy.  Serve Bimbla Uddamethi with Steamed ...

Konkani Style Batata Song Recipe-Dry Red Chili Potatoes Fry is a dry dish made simply with ground dry red chillies and tamarind into a smooth paste and mixed with soft potatoes. The dish is from a part of Konkan Cuisine which belongs to Saraswat Brahmin. They are a community who are primarily Brahmins who live in the west coastal region of India. Saraswat Brahmin are strictly vegetarians. Serve the Konkani Style Batata Song Recipe along with Phulka/ Tawa Paratha and Gujarati Dal Recipe ...

Dangar is basically a spicy, crispy fritter that is prepared by making a coarse rice and lentil based batter, which is then mixed with cabbage, onions and some dry spices, then finally, deep-fried.  Interestingly, instead of deep-frying the fritters, you can make thick pancakes out of the same mixture and shallow-fry them. Dangar in this form is called as Sanapodo. Serve Konkani Style Dangar along with Dhaniya Pudina Chutney and masala chai as ...

Chavde also known as Mande or Mandige is traditional Maharashtrian and Konkani specially that is made from fried bread made from flour that is stuffed with a delicious blend of grated and roasted coconut, cardamom powder, sugar and sesame seeds. The Chavde is also a popular sweet that is made for Ganesh Chaturthi festival. Serve the Konkani Style Mande/Mandige/Chavde Recipe after a Karwar Style Muga Ambat Recipe and steam rice meal to finish it off with.  If you are looking ...

Solkadhi or a digestive kadhi made of kokum (a plant of the mangosteen family) is very refreshing and tasty drink, a speciality of Konkan region that extends from Goa through Maharashtra. The kokum fruit is largely produced in this Konkan region and used as an astringent or souring agent in many of the specialties of the area. This Solkadhi uses coconut along with kokum and the drink is either had with rice or consumed as a digestive beverage at the end of a meal. Serve this Solkadhi along with ...

‘Mooga Ghushi’ is a sprouted green gram-coconut based tangy gravy, another traditional delicacy of the Konkani community of Mangalore in the southern part of India. ‘Moogu’ in Konkani is green gram and ‘Ghushi’ is a standard coconut masala of this Konkani cuisine; a blend of coconut, tamarind and roasted red chillies with a seasoning of mustard seeds and curry leaves or crushed garlic. Serve Mooga Ghushi with hot steamed rice or phulkas with a Carrot and Beans Thoran (Subzi ...

Phanna Doddak Recipe is a delicious no fermentation Konkani style tempered dosa. Since the dosa batter doesn't need any fermentation, you can even prepare this for a quick kids lunch box, when you run out of ideas or time in the morning. The technique lies in individually preparing the tempering (tadka) for each dosa you prepare.  The batter of the dosa is made with urad dal which is soaked for half and hour and rava. It is then flavoured with ginger and green chillies which makes these dosa ...

Konkani cuisine has amazing recipes of various types of dosa, which are delicious and at the same time very easy to make. Konkani Style Cabbage Sanna Polo Recipe is one such dosa dish that uses very few ingredients and can be made in a jiffy when you have less time to prepare. These spicy, soft dosas taste great with cabbage, onions in them, as they add a nice crunch to these dosas. Serve Konkani Style Cabbage Sanna Polo Recipe for breakfast along with Mysore Chutney or Capsicum Chutney ...

Konkani Style Avnas Ambe Sasam Recipe - Fruit Salad with Coconut is an authentic dish to the Konkan region. The dish is nothing but an assorted fruit salad with pineapple, mango and grapes that is tossed with a ground coconut mixture and topped with some tempered mustard seeds and curry leaves. You can add any vegetables of your choice but make sure it has to be quite firm and not over ripened. In Konkani, Avnas refers to pineapple and “Ambe” is the ripened mango. It is commonly prepared ...

Kadgi Chakko Recipe is a raw Jackfruit stir fry that originates in konkan region of Karnataka. Cook the raw jack fruit and temper it with coarsely ground spice masala and this dish is ready.  Did you know: Jackfruit is one of the least known superfoods. It is high in fiber and hence offers higher satiation due to higher fibre and water content. Raw jackfruit is great for diabetes. Research has found that raw jackfruit has a much lower glycemic load than rice and wheat. Hence ...

Vali Bhajji Ambat Recipe is a dish that originates from North Kanara (Canara) which forms the part of Konkan Coast. The dish is a dal made from the green which is locally known as Malabar spinach. The dal is pressure cooked with spinach and tur dal and then simmered with roasted coconut masala. Tempering given to the dal is a simple garlic and mustard seeds which is just drizzled over on top. Serve your Vali Bhajji Ambat Recipe with some steamed rice or Phulka and end it with Paal ...

Konkani Style Sol Kadhi Recipe is an authentic delicacy in Goa. As many of the local people relish this as a refreshing drink. It can also be served as a curry with your everyday meals. Kokum is the essential ingredient used in this dish, which is an Indian Fruit. The fruit is dried in the sun till it loses it moisture and then used in many of their local dishes. This is what yields the slight pinkish color because of its dark purple tinge. Serve the Konkani Style Sol Kadhi Recipe along ...

Konkani Style Alasande Randayi Recipe-Black Eyed Beans and Yam Gravy is a perfect combination to make a coconut based gravy. The curry is made with freshly ground spice mixture that are usual in the Konkani cuisine. The curry is very tangy and sweet and yet rich and flavorsome because of the generous use of fresh coconut. “Alsande” in konkan means black eyed beans and “Randayi” refers to any water gravy that is prepared in konkan cuisine. Serve the Konkani Style Alasande Randayi Recipe ...

Konkani Tendli Sukke Recipe is a Tindora Stir Fry made Konkani style. Flavoured with a freshly ground masala of coconut and red chillies with the addition of jaggery to add some sweetness and tamarind to add a hint of tart to the dish.  Serve Konkani Tendli Sukke along with Steamed Rice, Konkani Style Southe Koddel Recipe and Konkani Style Sol Kadhi Recipe for a complete konkani lunch or dinner.  If you like this recipe, try our other Tindora / Tendli Recipes ...

Konkani Style Pomfret Fry Recipe is a tasty appetizer that you can create for your Seafood Indian meal. Konkani cuisine shares a similar cooking style from the three of their neighbouring states which are Goa, Maharashtra and Karnataka. Seafood are extensively consumed in this region. We have freshly ground our masala that goes on to the fish and pan fried till it well roasted and cooked. The masala has flavours from kokum, garlic, ginger, cardamom pod, freshly grated coconut and dry red chillies. ...

Konkani Style Koli Masala Recipe it is one of the spice mix which has 18 odd spice that are roasted and blend to form a spice mix which has a strong and sharp flavor. Koli’s are basically the community of fishermen folks who live in the western coast region of India. This spice mix is made in order to add some flavor and body to their sparse fish that they eat every day or even into their vegetable curries. This spice is better when it is marinated with few grated coconut into any meats. Use the ...