Update: Based on the comments here, I understand that this dish is called “Ammini Kozhukattais”. Thank you all very much for helping me put a name to this wonderful dish. I am also glad that I learnt something new.
Frankly I do have the correct name for this recipe. The title that I have is the description of this recipe. I learnt this recipe from my MIL (Amma) when I was in Bangalore last month. She had seen this recipe on a local TV channel. She shares my enthusiasm for trying out and creating new recipes.
We were discussing new recipes, when she described this new dish to me. This seemed very appealing, new and also easy to create. In fact, she proceeded to make it for us while I noted the recipe and dutifully took the picture of it then. This is light tasting and serves as a good evening snack or as an appetizer.
Rice Flour Dumplings are first prepared and then seasoned with asafetida, curry leaves, coconut etc. Since the dumpling by itself is bland, the seasoning needs to be strong and spicy. The dumpling is then tossed around in the seasoning to coat it evenly.
Typical Konkani cuisine involves lots of coconut in everyday cooking. It is not uncommon to see 2 coconuts being used the same day even for regular cooking. Thick chutney for morning breakfast of idli/dosa, coconut based curry for afternoon lunch, along with lavish sprinkle of shredded coconut on salads (kosambaris), side dish and dry curry (playa). Suffice to day coconuts are exhausted in no time. Of course, I also have to mention that this is for a regular family of 5-8 people.
But now with so much talk going on about the content of its saturated fat, I have seen many people use coconut with caution. But after having grown up eating coconut dishes for years, it is difficult to give them up. So at home I use coconut for cooking sparingly and believe that moderation is the key to everything.
I had a feast when I was in India and gorged on so many wonderful coconut dishes. Even adding little shredded coconut to cooked dishes made a whole lot of difference to the taste and its flavor. The first thing I craved for after we got back home from India, with effects of jet lag still on hand was spicy and tangy coconut curry over hot rice. That ‘kick’ would have been enough to overpower my fatigue and pangs of separation.
‘Mirsang Ambat’: In Konkani ‘Mirsang’ refers to Chillies, a generic term and that could be either red or green. In most cases the coconut masala called “maasolu” is usually made by grind coconut, red chillies and tamarind.
This is a easy recipe to make. I made this differently by using green chillies, coconut and then using raw mango to add for the tangy taste. Any vegetable of choice can be used for this recipe. An important note, this curry has a wonderful aroma and that comes only if strong asafetida (hing) and fresh curry leaves are added while making the tadka(seasoning). If these 2 ingredients are not fresh and strong then the curry will not be flavorful as such.