Tendli Sukke | Tindora Recipe

 

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  Konkani Sukke is a dry coconut curry that has roasted coriander seeds and urad daal while making the masala along with coconut, tamarind and red chillies. This recipe here is only a method and can be used as a basic guideline; use any other vegetable of choice like okra, beans, raw banana etc instead of the Tindora/ Ivy Gourd based on your preferences and taste. 

Before my marriage I was exposed to predominantly North Kanara and Maharashtrian style Konkani cooking.  We used terms like Ambat, Ghashi, Kadi, Patal Bhaji, Suki Bahaji etc to denote different variations of coconut based curries. But then after my marriage I got exposed to South Kanara cooking and learnt more terms like Sukke, Sagle, Koddel, Sasam etc.

 So far so good, you say, you learn new terms, new dishes, and new concept right? Right. But then starts the confusion as our definition of Ghashi, Ambat is not the same as theirs, each of their coconut masala (‘maasolu’) for Sukke, Sagle, Koddel has such subtle differences that sometimes one does not know what they are cooking. My MIL must have explained the differences many times, but unfortunately I did not make any notes then.

 Now that I have developed a deep interest in cooking I set out to understand the differences and asked Dear Husband for guidance. But alas, I managed to confuse him even more and he said as long as the taste was good, he did not care what it was called. He continued to add “A rose by any other name would smell as sweet”!Anyway, my quest did not end there.

 I found some very useful information about all the different ‘maasolu’ here.

 This is my Entry to RCI – Konkani hosted by Deepa of Recipes n More.

Ingredients:  

  • 3 cups of chopped Tindora/Ivy gourd
  • Mustard seeds
  • 4-5 Curry leaves
  • Jaggery for taste
  • Salt
  • Oil

 To make the coconut masala  

  •  1  cup shredded coconut (fresh/frozen)
  • 1 Tbsp coriander seeds
  • 1 Tbsp urad daal
  • 1 Tbsp tamarind paste
  • 3-4 red chillies

 Serves:

3-4 people

Method:

  • Wash the Tindora thoroughly and cut into long strips. Keep aside.
  • Roast the coriander seeds, urad daal and red chillies in little bit oil and roast until it turns brown.
  • Next make the coconut masala, by grinding the coconut along with red chillies, salt, tamarind, water, urad daal and coriander seeds. The masala should be little coarse, (not too thick or fine) so do not add too much water.
  • In the meanwhile heat oil in a thick bottomed pan. Add the mustard seeds, allow to splutter and then add the curry leaves.
  • Add the chopped tindora, salt and fry until it turns light brown and is cooked.
  • Add the coconut paste and cook until the raw smell of coconut is gone. Check for taste and adjust the seasonings if required.
  • Serve hot with rice or rotis.

Vegetable Upma / Uppittu Recipe

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Those were the day when I used to dislike Upma to the core. I used to eat it along with yogurt, sugar to overcome its vapid taste and grumble constantly about its lack of taste. My poor mother would then make some special alternate like poha for me to take to school/college. Fast forward few years and I have learnt to appreciate things, value the effort that goes into making any dish. Also thanks to my MIL I have learnt to  add ginger, cloves and coarse rava to enhance the taste of Upma.

This is called as Upma in Tamil, Uppindi in Telugu, Uppittu or Kharabath in Kannada and Rulav in Konkani. This is a nutritious meal in itself as it is the combination of Sooji(wheat product) and vegetables. This is eaten as breakfast in many parts of India especially the southern side. But then blame it on lack of time this wholesome, one pot dish has transformed into a dinner option in our house. I find it very easy to come back from work and put this nutritious and filling dish in a jiffy.

 

Vegetable Upma / Uppittu Recipe

 Ingredients  

 

  • 1 cup Rava/sooji (coarse variety)
  • ½ cup chopped onion
  • 1 medium ripe tomato
  • ¾ cup vegetables (peas, carrot, beans, and bell pepper) fresh/frozen
  • Curry leaves
  • 5-6 green chillies
  • 2 tsp Turmeric
  • 1 Tbsp ginger grated
  • 8-10 cloves
  • 1 inch cinnamon
  • Jeera, mustard, salt, oil
  • Coriander leaves for garnishing
  • juice of a lemon

Preparation:

  • Roast the rava with little oil, until it turns light brown and the aroma of toasted rava fills up the room, but take care not to blacken it. Keep aside to cool.
  •  Dice the onion, tomatoes and bell pepper, beans into small pieces.
  •  

     

upma 007

Method:

  • Heat a heavy bottomed pan, and then add oil, jeera, mustard, curry leaves.
  •  Add the cloves, cinnamon and mix until the aroma of cloves fills in.
  •  Next add the diced onions, slit green chillies and sauté until they turn a little translucent.
  •  Add the chopped vegetables, salt and continue to sauté for a while.
  •  Add the tomatoes, add little oil if necessary and cook until tender.
  • Now add 2 cups of hot water into this, mix well and let it come to a boil.
  • Add the roasted rava, mix thoroughly making sure no lumps are formed.
  • Sprinkle more water if necessary and keep this covered on low flame.
  • Add the grated ginger and mix well. Finally garnish with coriander leaves and squeeze the juice of lemon. Serve hot.

 

  

 

Herb Mania Fenugreek Round Up






Is it just me or did the past month fly by so fast? Here I was just weeks ago, contemplating if I should even venture into hosting an event. After all it has been over a year since I started blogging and I have participated in numerous events, but never hosted anything on my own. The opportunity came in the form of Herb Mania an event created by Dee of Ammalu’s Kitchen. Dee wanted other bloggers to guest host her event and I seized the opportunity. Thanks Dee for letting me host the event and it has been a fun and learning experience so far.



And so four glorious weeks later the event has ended and I am happy with the response that I have received. Thank you very much dear fellow bloggers for participating and also taking time in sending me your entries. Each one of your dishes is lovely and has its own unique appeal. So many of these dishes are new to me and I am glad that I can learn and also try out many new things. Special thanks to Aparna of My Diverse Kitchen for taking time to answer all my queries about publicizing the event. Without much ado, here is the round up of Herb Mania Fenugreek. Click on any photo, wait for a while, click on the Next button and have a visual feast of ‘light’ slideshow. A[photoxhibit=12]A




 Appet



 Appetizers and Snacks


izers and Snacksetizers and Snacks Appetizers and Snacks Appetizers and SnacksppetizersFe and Snacksetizers an Snacks 



  


 


 Main Dishes (Rice, Puris, Idlis, Rotis, Parathas, Adai)


Main Dishes (Rice, Puris, Idlis, Rotis, Parathas, Adai)




 



Daals Curries/ Kadhis


Daals Curries/ Kadhis




 



Powders Podis


Powders Podis




  • Sambar Powder by Uma at Essence of Andhra


  • Sambhar Podi by Kamalika at Dedicated to Janaki Patti  

These are all the entries that I have received via email. If I have missed out anybody my apologies and let me know, I will add it immediately. Don’t forget to visit the next Herb Mania Event held at Siri’s Corner and the choice of herb is Coriander.Hope you all have a lip smacking time browsing through these mouth watering dishes.