Dali Ambat (Konkani Coconut daal)

Daal is an important part of our everyday meal. Any one type of daal is a regular, be it daali thoy, daal tadka, rasam or sambhar etc and our meal is not complete without it. Now these are all non-coconut, daal rich dishes which does not require grinding. However on occasion I make coconut based daal like Kootu or this Konkani daal curry called Daali Ambat which definitely requires grinding a masala. 

Ambat in Konkani refers to a coconut curry in which the seasoning is made of onions. Daali Ambat is daal based coconut curry in which has seasoning of onions. 

My mom makes this frequently however she does not add any vegetables to the curry, while my ma-in-law makes this by adding plenty of vegetables. Either way it is warm and comforting.


  • 3/4 cup Toor daal
  • 1/2 cup fresh/frozen shredded coconut
  • 1 tsp coriander seeds
  • 4-5 dried red chillies
  • 1 Tbsp tamarind/ tamarind extract from lemon sized ball (soaked in water)
  • Salt to taste
  • A pinch asafetida/hing
  • 1 cup chopped vegetables of choice (potato + carrot +peas+ cauliflower) [optional]


  • 1 small onion (chopped)
  • 2-3 dried red chillies (cut into 2-3 pieces)
  • 4-5 curry leaves
  • 1 Tbsp oil 


  • Pressure cook the daal in water for 3 whistles and set aside.
  • Boil the vegetables along with salt in sufficient amount of water separately either in the microwave or the stovetop. Make sure it is not overcooked. Keep aside.
  • In a small pan, heat oil and roast the red chillies and coriander seeds.
  • Now make the coconut masala, by grinding coconut along with roasted red chillies, salt, tamarind, water and roasted coriander seeds. The masala should be made into a very fine paste. Add more water if required.
  • Heat a sauce pan and add the coconut paste, cooked daal together. Boil until the raw smell of coconut is gone. Check for taste and adjust the seasonings if required.
  •  In the meanwhile heat oil in a small pan (use the same one for roasting redchillies and coriander seeds). Add the chopped onion, curry leaves, red chillies and cook unitl the onion turns light brown.
  •  Put this tadka over the boiling daal, switch of the gas and cover with lid. Serve hot with rice or rotis.  

Tangy Coconut Yogurt Curry with Greens (Majjige Huli)

A mildly flavored coconut curry cooked with sour yogurt to give it a mild tangy taste; this is called as Majjige Huli in Kannada, Majjige Pulusu in Telegu and Mor Kozhambu in Tamil. In Karnataka this dish is prepared during festivals and on other auspicious occasions. The presence of yogurt has a cooling effect on the body. You can add any veggies of choice like potato, okra, ash gourd, bottle gourd, raw mango etc and skip the greens. I love the addition of greens along with squash in this dish.


  • 2-3 cups packed chopped Amaranth greens ( you can use spinach or other greens) [dantina sappu/thotakura]
  • 1 cup chayote squash (optional)
  • ½ cup sour buttermilk/ ( 2 Tbsp sour yogurt diluted with water )
  • Salt to taste


  • 1 cup shredded coconut (fresh or frozen)
  • 2-3 green chillies
  • 1/2 Tbsp jeera (cumin)
  • ½ Tbsp coriander seeds
  • 1 Tbsp chana daal (soaked)


  • 1 Tbsp oil
  • A pinch turmeric
  • 1 tsp mustard seeds
  • 5-8 curry leaves
  • 2-3 dried red chillies (cut into thirds)
  • A pinch Asafetida/hing 


  • Soak the chana daal in water for about 1 hour.
  • Clean the greens and then chop them finely. Peel the chayote squash and then cut into cubes.
  • In a saucepan, cook the greens and chopped chayote squash in little water separately either on stovetop or in the microwave. Add salt while cooking.
  • Meanwhile grind the coconut, green chillies, jeera, turmeric, coriander seeds, soaked chana daal with enough water and make a fine paste.
  • After the greens are cooked, add this ground masala paste to this, add water, mix and allow it to boil for 5-10 minutes
  • When you see the bubbles on top reduce the heat. Now add the buttermilk, mix and after one boil switch off the gas. If you boil more the buttermilk may curdle.
  • Meanwhile separately in a pan make a tadka of mustard seeds, curry leaves, broken red chilies and hing. Add to seasoning to this boiled curry. Cover with lid.

This goes well with Rotis or with warm rice.

Baingan Masala/ Eggplant Dry Curry

Brinjal is a frequently used vegetable in our house maybe after okra, potato, tindora.Another plus is that it is available in the Indian stores throughout the year and so I cook with it often. 

Baingan Masala is one dish I learnt few months ago and I have tried it many times since.  There are so many variations of this classic dish; some are prepared with the typical north Indian flavor, others use many spices stuff  it in the brinjal and make it the  bharwan way. Anyway this is my version of Baingan masala which has a touch of Konkani flavor to it. 

Spicy and tangy this curry goes well with rotis/pooris and daal rice. On days when I am pressed for time, I make this curry along with a kachumber (salad) and plain rice. I then heat up store bought rotis, and we eat it along with salad and yogurt rice. 

Here are other recipes using brinjal: 

Serves: 3-4


  • 4-5 medium purple brinjal/eggplant/baingan (similar to these)
  • 1 tsp mustard seeds
  • 4-5 curry leaves
  • 2 medium tomatoes
  • 1 tsp Jaggery for taste (optional)
  • Asafetida/hing a pinch
  • Salt
  • 1 Tbsp Oil

To make the coconut masala

  • 1/2 cup shredded coconut (fresh/frozen)
  • 1 Tbsp coriander seeds/dhaniya
  • 1 Tbsp urad daal
  • 1 Tbsp tamarind paste
  • 3-4 red chillies


  • Wash the Baingan/brinjal thoroughly and cut into long strips. Place it in a bowl of water to avoid discoloration.
  • Heat a small pan; roast the coriander seeds, urad daal and red chillies in little bit oil until it turns brown.
  • Next make the coconut masala, by grinding the coconut along with the roasted red chillies, urad daal, coriander seeds, tamarind, and water. The masala should be slightly coarse, thick so do not add too much water.
  • In the meanwhile heat oil in a thick bottomed pan. Add the mustard seeds, let it splutter and then add the curry leaves, hing.
  • Add the chopped brinjal/baingan, salt and fry until it turns light brown and is cooked.
  • Add the chopped tomatoes
  • Add the coconut paste and cook until the raw smell of coconut is gone. Sprinkle some water in between, so that it does not stick to the bottom. Check for taste and adjust the seasonings if required.
  • Garnish with shopped coriander leaves. Serve hot with rice or rotis.