Azuki Beans Curry / Bagde Koddel / Lal Chori Curry

Koddel is a Konkani curry with garlic seasoning. Check the recipe of Avre Koddel . The base of this curry is azuki beans and an optional vegetable like raw banana, yam or leafy vegetable like malabar spinach is added. This curry is served as a side dish with dal and rice or directly with rice. 

Ingredients 

3/4 cup azuki beans
2 cups cut malabar spinach or 1 cup cubed yam or 1 cup potato or 1 cup Konkani Cucumber or Dosakai 1 cup raw banana or 1 cup cubed raw papaya
1 1/2 cup grated coconut
5-6 fried red chilies (preferably byadgi)
1/4 lemon sized tamarind or 1 teaspoon concentrate
6-8 small garlic cloves
1 tablespoon oil (preferably coconut)


Method 

Wash azuki beans well in water and soak for at least 8 hours. Wash well again and cook with one of the optional vegetables in pressure cooker till the beans are soft but not mushy. Roast the red chili in 1/2 teaspoon oil and grind into a fine paste with tamarind and coconut adding as little water as possible. Mix the paste with the boiled pulse and add 1 cup water or as desired if you feel the curry is thick. Get the curry to a boil. Heat the remaining oil in a seasoning pan and add peeled garlic cloves. Fry on very low heat till the garlic cloves are light pink in color. Add the seasoning to the curry and keep it covered for 5-10 minutes to enable the flavor of the seasoning to infuse into the curry. Serve hot with rice.

Sweet Potato Kheer/Kanaga Payasu

This Konkani sweet dish is a revised version of Mergol which is made in South Karnataka region. Mergol is a simple sweet dish made with sweet potato, jaggery. Sweet potato is very nutritious as it is rich in fiber and vitamins. 

Traditional Mergol recipe:
Ingredients
1 cup sweet potato cubed(can also be cooked with skin)
1/2 cup grated jaggery or desired
1/2 teaspoon powdered cardamom

Method 

Cook the sweet potato in 2 cup of water. Add jaggery to the cooked sweet potato. cook for 10-15 minutes on low flame till the jaggery has completely dissolved. Add water as per desired consistency. Add the cardamom powder. Serve hot. 

Sweet Potato Payasa:
Ingredients:
1 cup cubed sweet potato
1/2 cup jaggery
1 teaspoon cardamom powder
1 cup coconut milk (can be substituted with cow's milk)
1/3 thick semolina (mota rava)
2 tablespoon cashew nuts
1 tablespoon ghee

Method:

Fry the semolina in ghee till it is light brown. Add 1 cup water and cook the semolina till it is soft. Fry the cashew nuts in ghee and keep aside. Take care to ensure that no lumps are formed. Add jaggery and keep on low flame till the jaggery melts. Add cardamom powder. Remove from flame and add coconut milk to the kheer and stir well. Add the fried cashew nuts. Keep on very low fame for 3-4 minutes stirring continuously. Remove from heat and serve immediately. 

Konkani Dal/ Dalithoy

Dalithoy is the simplest dal made almost daily in a Konkani household. There are many variations to this dal. Additionally turmeric and coriander leaves can be added for further variations. Serve with a drop of ghee and serve with rice and you have a tasty meal ready.

Ingredients
1 cup toor dal or split pigeon peas
green chili 2-3
1 teaspoon mustard
5-7 karipatta or curry leaves
heeng
red chili
1 tablespoon coconut oil
salt for taste

Method
Wash the toor dal well with water. Add slit green chilies and 3 cups water and cook it in pressure cooker till soft. I usually discard the green chilies and whisk it well with a whisker. The green chilies may be added back in the dal or discarded as desired. Add water as per desired and get the dal to a boil. Heat oil in a seasoning pan and add mustard seeds. When they splutter, switch off heat and add asafoetida, curry leaves and red chili. Sit well and add to the dal. Add salt as per taste and serve hot with rice. 

Breadfruit Fritter / Jeev Kadgi Phodi

Bread Fruit fritters is considered a delicacy in Konkani households. Fritters, bhajiya and upkari (sabzi) is made from this bread fruit. Both fritters and sabzi are had as tea time snacks with tea or kasaya. Click here to see how bread fruit looks. 

Ingredients 

bread fruit

besan or gram flour 1/2- 1 cup as needed

pinch of heeng or asafetida

red pepper powder for taste

salt for taste

oil for frying

Method 

Cut the breadfruit depending on how many fritters you are preparing and keep the remaining part in the refrigerator. Skin the bread fruit and slice it as shown in the below picture. The central stem which extends into the fruit should be also removed.

Apply salt, red chili powder to the bread fruit slices and keep aside for 15-20 minutes. 

Mix water with the gram flour to make a thick paste of idli atta consistency. Add salt, asafoetida to the gram flour paste as per desired taste. Dip the bead fruit slices in the gram paste and fry it in hot oil on both sides till done. Serve hot as snacks or as a side dish with meals. 

Ridge Gourd Stir Fry/ Gosale Upkari

Ridge gourd or turai is a very healthy vegetable and is very cooling for the body. We make a very simple sabzi or upkari which is served with dal or sambar.

In this photo: Dal, Rice, Ghosale Upkari and plain Odi

Ingredients 
2-3 medium sized ridge gourds
1/2 teaspoon mustard seeds
1 green chili 
2 dried red chili or byadgi chili
3 tables grated coconut
1 tablespoon coconut oil or any other oil
salt for taste


Method

Peel the ridge gourd and chop it into 2 cm pieces. Heat oil in the pan and add mustard. When the mustard splutters add the red chili and slit green chili. Fry for a minute. Add the cut bottle gourd and saute it for a minute. Add 1/4 cup water and cook covered till the bottle gourd is soft. Add salt for taste and garnish with grated coconut. Serve hot with dal and rice. 

Gajar Ka Halwa /Gajara Halwo

Carrot halwa is very good way of including carrots in the diet. It is liked by people of all ages and is made by people in all parts of India. Carrot halwa can be made in a jiffy. Carrot halwa can be made with or without milk. The sugar quantity can be increased or decreased as per taste. 


Ingredients 
4 cups carrots grated
1 cup sugar or as desired
2 tablespoon raisins 
2 tablespoon cashew nuts
1 cup whole milk or 1/2 cup cream (optional)
2 tablespoon ghee




Method 
Heat 1 tablespoon ghee in a pan and fry cashew nuts till brown. Add the raisins and fry for a minute. Keep aside. Heat rest of the ghee in the same pan and add grated carrots. Fry for 5 minutes. Add milk and cook well till all the milk evaporates. Add sugar and cook again till it becomes thick as per desired consistency. Garnish with fried cashew nuts and raisins. Serve hot or chilled.