I vaguely remember eating this daal curry at a friend’s place years ago. Her mom had made this for lunch, and she had served it very lovingly. This recipe was new to me then and I recall having taken generous serving of this yummy curry. In Konkani cuisine we have quite a few varieties of daal curries, but they use red chillies for making the coconut masala while this uses green. I had made a mental note of the recipe and now I make it often though substituting cabbage with vegetable I have on hand. This recipe well suits our…
- Appetizers / Snacks
- Breakfast/ Brunch /Tiffin Varieties
- Easy Vegetarian Recipes
- Indian Festival Recipes
- Konkani Recipes
- Light Vegetarian Lunches
- Vegan Recipes
Konkani Undi/ Steamed Rice dumpling
Blame it on the winter season, but lately I have been on the lookout for ‘chatpata’ steamed food that can be made ‘zhatpat’. One some really cold days, I don’t care for heavy meals, but feel like nibbling on some warm finger food along with hearty soup. So while on quest for such recipes on the net I landed on Lakshmi Canteen a wonderful blog which is a store house of tradition Konkani recipes. When I looked at her “Undi recipe, I froze as I had completely forgotten about it. It is a well loved breakfast/snack dish our favorite and…
Gongura Pickle / Thokku Red Sorrell Chutney
While in Bangalore, we used to get different type of greens and so I grew up eating a wide variety of them. Bangalore like other cities in India is a heaven when it comes to greens and you can find them at vegetable shop, street vendors, and vendors selling them on cycles. But then, I don’t recall eating these Red sorrel leaves (called as Gongura in Telugu).Over the years here in US, I have come to understand that Gongura is quite a tradition in Andhra. Be it the chutney, pickle, rice, daal it is well loved and relished. Friends and…