Magge Koddel (Konkani curry with Mangalore Cucumber)

Magge Koddel (Konkani curry with Mangalore Cucumber)

- Sunita Shenoy

Basics:

Konkani coconut curry base is made with fresh grated coconut, small piece of tamarind, red chilles ground into smooth paste. the seasoning makes the difference in what the end product is named.

The vegetarian version typically is a combination of a vegetable like mangalore cucumber and a legume like pigeon peas, whole masoor, toor daal.

Koddel = season with crushed garlic in oil 

Ambat = chopped onions fried in oil

Gashi = mustard seeds and curry leaves in oil

Oil is typically coconut oil for best flavor, but any cooking oil maybe used. Variations of above include adding coriander seeds, methi seeds, urad daal, different combinations of vegetables and legumes.

Konkani Koddel with Mangalore Cucumber and Pigeon Peas

Ingredients

1 whole magge (mangalore cucumber)

1 cup cooked pigeon peas 

1 cup grated coconut

1 marble size tamarind

1 tbsp chilli powder mild to medium

2 tbsp crushed garlic cloves = 2-3 whole red chillies

2-3 Tbsp oil for seasoning

Procedure

Grind coconut, tamarind, chilli into a fine paste consistency of a gravy. 

Cut cucumber into cubes and cook partially with a little salt.  now mix in gravy, cooked pigeon peas, salt to taste and boil for 10 min or so till cooked through. Now heat oil and add crushed garlic/chillies till it turns reddish.  Curry is ready to serve with rice.

Sprouted moong coconut based curry

-Method-

Soak 1 cup whole green moong  in water previous night 

Next day drain water and close it tight with a lid for two days,until it is sprouted

Add water , crush the moong in the water  with ur hands and remove the skin 

Throw away the skin after crushing it several times in the water 

Cook the skinned out moong in water 

 Add a few skinned out potatoe cubes 

Add salt to taste 

 Masala----

1/2 cup grated coconut 

1/2 chillipowder 

1/4tspn tamarind paste 

Grind smoothly in the blender 

Add this masala to the cooked moong 

Simmer it for a few minutes adding sufficient water 

Heat 3 tbspn oil in a small Kadai 

 Add 1/2 cup chopped onion 

 Fry till golden brown 

Add this seasoning to the moong masala and mix well . Serve hot with rice 

 Instead of onion seasoning u can season this with curry leaves and mustard ,

Red channa rasam and subzi

Method -
1 cup red chana
Soak in water overnight
 Next day wash and pressure cook it with 4 cups of water with 4 to 5 whistles
Drain the cooked chana water in a vessel
Heat 6 tbspn oil
Splutter 2 tspn mustard seeds +4 to5 red chilli bits +few curry leaves and 1 tspn asafoetida
when done add half of this to chana water and 1./2 to the cooked chana and mix well.
Add  salt to taste to both chana and the sar and simmer fr a few minutes
. To make the sar thicker, paste one fistful of chana in the grinder and add to the sar and simmer .
Add 1 fistful of grated coconut to the cooked chana . Mix well
Relish with rice .

Green beans thoran

Method
1/2 kg green beans
Wash and chop in to tiny thin pieces
Heat 3 tbspoon oil in a flat bottom kadai
Add1tspn mustard  when it splutters
1/2tspn black gram dhal;when it becomes light brown color
Add  1/2 tsp cumin seeds ;
a few curry leaves; 1tspn asafoetida.
Add the chopped onion
Fry till trsnsulent
Add the chopped beans
Add salt to taste
Mix well
Close it with a lid adding little water
When done serve with dhal and rice

Quinoa Pulao

Method:
1 cup quinoa: wash and cook in 2 cups of water
Heat 2 tbspn oil +1tbspn butter
Add 1 medium onion chopped lengthwise
Add 3 slit green chillies
 Add 1 tbspn ginger garlic paste
Fry till the onion becomes translucent
Add 1 tbspn garam masala
Add chopped coriander leaves
 Fry for a while
Add mixed frozen vegetables and salt to taste .
Stir fry till vegetables are cooked
Add the cooked quinova , mix  and strir for a while
Add 3 tbspn grated cheese (optional)
Mix thoroughly . keep on fire for a few minutes
Decorate on the top with roasted cahewnuts and raisins
Serve hot  .

Dhal Makhani - Black Gram Dhal | Punjabi

Method -
1 small cup Black Urad dhal (soak over night)
Next morning  pressure cook it for 4 to 5 whistels

Heat 2 tbspn oil +3 tbspn butter
Add1 tspn cumin seeds
When it splutters add 1  chopped onion
Add  8  pods of garlic cloves finely chopped
+ 2 " ginger chopped
OR
2 tbspn ginger garlic paste can be used
Fry till onion becomes light brown
Add chopped tomatoes ,saute till tomatoes r well mashed
Add 1/2 cup chopped coriander leaves and fry for a while
Add 1 tspn cumin powder +1tspn coriander powder
 Add 1 tspn garam masala powder
Stir all the ingredients for a while
Mash the cooked dhal
Add this to the masala
Add some water and simmer for a few minutes
Add  kasoori methi , 1/2cup cream,  and simmer
Serve hot with roties

Pink Masoor Dhal with Palak Fry or with dil

Methodil
1 cup pink masoor dhal - wash 3 to 4 times
 1/2 cup chopped onion
4 to 5 slit green chillies
5,6 cloves of garlic crushed
1/4 cup  chopped coriander leaves
1/2 tspn cumin powder
1 tspn coriander powder
1/2 tspn garam masala
1 tspn cumin seeds
1/4 tspn turmeric powder
a few palak leaves washed
2 chopped tomatoes
3 tbspn oil
Heat oil , add cumin seeds and chopped onion, crushed garlic.
Fry for a while till the onion becomes translucent
Add chopped tomatoes
Fry for a while
Add all the powders mentioned above
Add chopped  coriander leaves
Fry for a while
Add palak leaves and stir
Add masoor dhal and mix
Pressure cook for 2-3 whistles adding 1 1/2 cups  water.
When done remove from the cooker and mix thoroughly
Add salt to taste and simmer for a while adding water to the consistency you require
Serve with rice and  yogurt or with roties .

Instead of palak dil can be used on this recipe. It turns out more superb !

Rajma Chole - Kidney Beans Masala

Method
1cup  kidney beans  (rajma)
2 medium size onions cut in to big cubes
 7 to 8 cloves garlic
 ginger 1 "big
 2 medium size tomatoes
 2 , 3 slit green  chillies
  1/2 cup chopped  coriander leaves
 5 tb oil
 1 spn red chilli powder
2 tbspn coriander powder
 1tspn cumin powder
salt to taste
 2 tspn garam masala powder
 OR
  1  to 2tbspn chole masala powder

Soak kidney beans in water over night
Next morning cook in the pressure cooker adding sufficient water till 2 , 3 whistles

  Heat  little oil  fry onin cubes , garlic and chopped tomatoes for a while till  onion becomes translucent
Grind this in to smooth paste
Heat oil and add this masala stiiring often till the onion  odour goes
 Add the the coriander powder +cumin powder
 Add chillipowder , green chilli slits
 Add garam masala OR chole masala .
 Add chopped coriander leaves
Stir for a while till the masala thickens .
Add the cooked rajma and salt to taste
Add suffiient water according to ur consistency
Simmer for a while .
 Relish with roties or rice and yogurt ,
(In place of ginger garlic , ginger garlic paste can be stirred in the oil for a few seconds and then the masala can be added )

Masoor and Moong Dhal Fry with Methi leaves -

Method -
1/2 cup Masoor dhal(pink) +1/2 cup Moong dhal
Mix together wash and cook in the pressure cooker
1/2 cup chopped onion
11/2 tbspn garlic ginger paste
1 cup chopped methi leaves or ( frozen methi leaves )
1/4 cup chopped coriander leaves
1/2 cup chopped tomatoes
3 to 4 tbspn oil
Heat oil in a kadai
Add onion , ginger garlic paste and fry until onion is transulent
Add coriander leaves fry for a while
Add chopped tomatoes and fry till it is mushy .
Add chopped methi leaves and fry for a while
Add little water to cook the methi  leaves and pinch of turmeric powder
Add the cooked dhal adding sufficient water
according to your consistency
Simmer for a while and add salt to taste.
Serve hot with roties or rice.

Madki Usal (Mot )

Method -

! cup madaki soak in water previous night and 

 next day morning drain water and keep for sprouting for 24 hours
Chop 1 big onion or two medium onion
Slit 4 to 5 green chillies
 Mash 5 to 6 pods garlic
1/4 cup chopped coriander leaves
 1 tab spn coriander powder
 1 tspn jeera powder
 1 tspn garam masala
 1/4 tsp turmeric powder
1 tspn red chillipowder
1 chopped tomatoe
 Fry chopped onion + mashed garlic in oil
when the onion turns light brown color add chopped tomatoe
 and fry till it becomes soft
 Add all the above powders and stir
 Add salt to taste , chopped coriander leaves and mix well
 Add the sprouted madaki and stir well adding 1/2 cup water . cook till it is done adding water little by little .
Serve hot with roties .

Horse Gram Curry / Soup | Konkani



Horse gram Rasam (Kulitha  Kadi )

Method

 1  cup horse gram ( wash and remove stones while washing )

 Cook in the cooker with 5 to 6 whistles   adding three  to four cups water

Remove cooked water and keep  in another vessel

 Grind one fistfull of cooked horse gram in to fine paste and add to the cooked water to make the consistency little thicker . Add water again to make it  thin according  to ur consistency  .

Add salt to taste 

 Heat 2 tbspn oil ,

 Add mashed 5 to 6 cloves of garlic  

 Stir the garlic turning often till they r brown in color .
add3red  chillies chopped and stir a while 
 Remove from fire and add to the soup

Upkari -( Dry curry of the cooked horse gram )
Heat 1 or 2 tabspn oil ,
 Add 1 tspn mustard + 2 tabspn chopped onion + a few curry leaves +1 tspn asafotida powder + 3 red chillies chopped
 when the mustard splutters , and the onion is brown in color

 Remove from fire and add to the cooked horse gram

 Add salt to taste
Add2 tbspoon  grated  coconut to add to the taste .


Horse Gram dry curry ( Kulitha upkari-Konkani cuisine )

 A   VERY  HEALTHY CUISINE !

Dil Dhal Sukka

Method

2 bunches dil

 1/4 cup thuvar dhal Or mung dhal  (soak in water for 3 to 4 hours )

4 slit green chillies

1/2 tspn cumin seeds

 2 tspn coriander powder

 1 tspn cumin powder

1/2 tspn garam masala

 1 cup chopped onion

 1 tbspn garlic ginger paste( or mashed 3 to 4  cloves of garlic

 1" ginger mashed )
 3 tabspn oil
 Heat oil in a pan

Add cumin seeds

 Add ginger garlic paste

 Fry for a while

Add the chopped onion

Add green chillies

 Fry till it becomes translucent

 Add the soaked dhal

Cook adding little water ( should be half cooked )

Add all the powders
 Stir for a while

 Add chopped dil

Add salt to taste
 Mix and cook adding sufficient water ( water should not b too much )
When it is cooked and becomes suka remove from fire
 Relish with roties .

Sprouted Green Gram Curry | Konkani Ghashi

Method-
2 cups sprouted moong
(soak whole moong in water 1 full day
 Remove from water and keep over night for sprouting
 if they hav not sprouted keep for one more day )
 Wash and remove the skin by crushing with ur palm
Add sufficient water and pressure cook with one whistle
Add 1 tspn turmeric powder
Add  cooked  cubes of raw jack fruit(skin and cut in to cubes) or cubes of potatoes (optional)
Add salt to taste

 Grind together 1 cup grated coconut
+1/2 tabspn chillipowder +1/2"bit tamarind
in to smooth paste
Add to the cooked sprouted moong
 u can add a few chopped bimbul to this
 Simmer for a few minutes
 Season with 1 tspn mustard
curry leaves and  1/2 tspn asafoetida powder .
Serve with rice  

Dalithoi | Konkani Dhal

Method-
1cup thuvar dhal wash
Pressure cook  adding 21/2   cups water with 4 to 6 whistles (on a medium flame )
  1/4 tspn turmeric powder +2 slit green chillies
when dhal is cooked thoroughly ,remove from flame and  churn it .

Add two tbspn chopped coriander leaves,
1tbspn finely chopped tomatoes(optional)
Add salt to taste and simmer for 2 , 3 minutes
Add sufficient water according to ur consistency

 Heat 1 tbspn oil+1tbspn ghee(or avoid ghee and add 2tbspn oil)

Add 1/2 tspn mustard
When it starts spluttering add curry leaves and 1tspn  asafoetida powder
Season this to the cooked curned dhal . Dhali thoi is ready . serve with rice .
This is a simple easy  konkani recipe .

Chana Chole

Ingredients and Directions: 2 cups white chana (garbanzo beans). Soak in the warm water the  previous night or Soak at least for 6 to 7 hour with two tea bages to get the black color for the masala. Wash and cook in the pressure cooker with a few whistles. 2 tomatoes finely chopped (or tomato puree) 3 medium size onion finely chopped 1 tbspn garlic paste 1 tspn ginger  paste 1/4 tspn turmeric powder 1 tbspn coriander powder 1 tspn cumin powder 3 tbspn chole masala powder 1 tbspn kasuri methi 3 tbspn chopped coriander leaves OR few strands of coriander leaves blended with 3, 4 green chillies.

Heat oil in a kadai
Add the ginger garlic paste and fry till the raw odour goes
Add the chopped onion and fry till they become brown
Add the chopped tomatoes or tomatoe puri
Fry till it becomes mushy
Add all the above powders and stir for two three minutes till the oil leaves
Add the cooked chana along with sufficient water used for cooking
Simmer for 5 minutes till it gets the thick gravy
Garnish with cut tomatoes  onion cut in to round rings . Fry slit green chillies in little oil with a pinch of turmeric.
Relish with chana batura, roties or plain puries.

Dil Dhal Fry

                          
             DIL DHAL FRY
  1 cup moong dhal wash / pressure cook
2 cups chopped Dil .wash and keepaside
---------------
1 large onion chop
 3 to 4 slit green chillies
1 tab spoon garlic paste OR  5 pods of garlic mashed
 2 medium size tomatoes chopped
--------------------------------
1 tspoon garam masala
1 tspoon coriander powder
1/2 tspoon jeera powder
1/2tspoon haldi powder

------------------------------

Heat3 tab spoon oil in a pan
Fry onion+garlicpaste or mashed garlic in the oil till it becomes light brown add chopped tomatoes and fry till it becomes mushy
add the chopped Dil adding sufficient  water to cook it
addsalt to taste
when it is cooked add all the powders and stir
 add cooked mung dhal . add water according to ur consistency
  simmer for a few minutes .
Relish with Rice or with roties



                                              

Sprouted Green Gram Curry | Maharastrian Usal

Ingredients:

Sprouted Green Gram / Moong - 1 cup
Green chillies - 4, chopped
Oil - 4 tbsp
Ginger garlic paste - 1 tbsp
Tomato - 1 big, chopped
Garam masala powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Cumin powder - 1 tsp
Coriander leaves - 1/2 cup chopped
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Salt to taste


Method:

1. Heat oil in a pan and fry chopped onion, ginger garlic paste and green chillies.
2. When half brown add chopped tomatoes and fry till it becomes mushy.
3. Add garma masala powder, coriander powder, cumin powder, red chillii powder, turmeric powder, salt and 1/2 of the coriander leaves and stir for a while.
4. Add the sprouted moong to it, add some water to cook it. Cook till it is dry.
5. Add rest of the coriander leaves. Serve hot with chapaties

Masoor Dal Ambati

Ingredients:

Masoor dal - 1 cup sprouted (soak masoor dal in water over night, remove from water and keep for another 12 hours till it gets sprouts)

Garam masala powder - 1 tsp (optional)

Onion - 1/2 cup finely chopped

Salt to taste

Grind together:

Grated coconut - 1 cup

Red chilli powder - 1 tbsp

Tamarind - 1 small piece

Coriander seeds - 1 tbsp roasted in 1 tbsp heated oil till it turns brown

Method:

1. Cook the sprouted masoor dal in pressure cooker till 1 whistle.

2. Add ground masala in the cooked masoor dal adding garam masala, salt and little water according to ur consistency.

3. Simmer for few minutes

4. Season with chopped onion and serve with rice or roties .