AvareKaalu Koddel (Hyacinth Beans Coconut Curry)

  Avarekalu is the name for Hyacinth Beans in Kannada. This is also known as the Val Bean, Wild Field Bean and Indian bean. Avarekai is available in Indian stores under the name ‘Surti Papdi Lilva’, usually in the frozen section.   These beans have a slight bitter taste compared to the other beans, but adds great flavor to the foods they are cooked with.   I made a simple coconut based curry with these beans. The curry is referred to as Koddel (Konkani) because this has garlic seasoning. My MIL makes this often and also adds chopped onions in…

Coconut Beetroot Curry/ Beetroot Kootu Curry

  The health benefits of Beets are immense. They provide protection against Heart Disease, Beets’ Betaine Helps Lessen Inflammation, increases stamina, reduced blood pressure etc. June through October is the best season for finding beets and sure enough, we are finding beautiful beets along with its leaves in our grocery store. In our house we are fond of Beets, however I prefer it cooked, where as DH likes to eat it raw as part of salads. DH was out of town for a few days, so I decided to try this Beetroot Curry. I enjoy the sweet taste of vegetables,…

Raw Jackfruit in dry coconut curry (Kadgi Sukke/Susal)

  Raw Jackfruit called ‘Kadgi/Chakko’ in Konkani plays an important role in Konkani cuisine. The raw jackfruit has mild flavor, with unique texture and unlike the ripe fruit does not have a sweet taste and goes well in making curries. Growing up, this used to be one of my favorites and I used to love anything made from it. For all those aware of Konkani cooking, my favorites used to be Kadgi in Teppal curry, Kadgi phodi, Chana Kadgi ghashi, Kadgi sukke etc. For all those unaware of Konkani cuisine I can only sigh and bemoan what you have missed…