Beetroot pachadi is served as a side dish along with rice. It is usually served during Onam feast. It is slightly sweet, sour and spicy dish. Ingredients You need 1 medium size beetroot 1/4th cup curd Water as required Salt…
Category: Lunch/Dinner
Time for lunch/dinner…….thinking hard what to prepare……do not worry……We GSB Konkanis have many recepies in out menu that goes well with rice. We are usually pure vegetarians and our most of the dishes do not even contain onions and garlic. Even if we have changed with time but for our feast and poojas we do not include onions and garlic in our recepies. We are usually raw rice eaters than the Keralites who eat brown rice. For poojas, festivals and cermonies raw rice is taken. We have so many ukkari’s that dry dishes made out of different vegetables, pulses, sprouted pulses and various combinations of these. For the curry part we consume dhavi ghassi, or kali ghassi. Then we have valval and dhavae humman also as side dishes. What ever may be majority of our dishes will be having coconut in it. either used as a garnish or ground to a smooth paste or even roasted and then ground to paste.
No feast or lunch is complete without dhali thoy. It is poured on top of hot steaming rice, mixed and had along with other curries or ukkaries. Special dishes are prepared for feast during festivals, poojas and cermonies. You can read about it in my Home page.
We have also included some Kerala dishes in out recepie even though we usually do not prepare these dishes during our festivals, poojas or cermonies we do prepare them at home. We have brought our own style of modifications in the preparation of these dishes according to our tastes.
Read out my lunch/dinner recepies…….more to come…….Leave your comments
Ingredients for Sprout curry (Kirlaylolo moogu ani chono ghanu elchakari; Mulapicha payar and Kadala erissery) You need 1 cup of sprouted green gram 1 cup of sprouted Bengal gram Water as required For the masolu 2 tbspns of grated coconut…
Ingredients for Cabbage ghassi (Cabbage curry) You need 1 cup grated /sliced thin cabbage ¼ cup potato cut into long pieces 2 medium size tomatoes ¼th cup thuvar dal Water as required Salt to taste For the Dhovo Masolu 3…
Under Mixed vegetable sukakein I have added onion in my recipe. In all the previous recipes I have not added neither onion nor garlic. This recipe is partly Kerala style and partly Konkani style. The method of seasoning and adding…
Happla ghassi (Pappad curry) is a dish that is served as a side dish along with rice. This is a long forgotten dish and is prepared using soyi bhajjilae ghassiyae masolu and pappad. There is no seasoning for the dish….
The method of preparation of Karthya Sukkaein is almost similar to that of other sukakein that I have already discussed in my previous recipes but for karathein recipe I have included a method whereby you can reduce the bitter taste…
Methiyae sukkaein is usually served as a side dish along with rice. This is a delicacy among Konkani’s and you will rarely find a temple Samaradhana (Brahman Bhojan) or a wedding or upanayanam or any other function without this dish….
Kartya pacchatti is a slightly sour and spicy curry that is had as a side dish along with rice. The dish is similar to pulchakari but the difference is that in pacchatti you will be frying the vegetable whereas in…
Landyagudgya Sali ukkari (Breadfruit peel curry) (‘Seemachakka’ in Malayalam) I will be dealing with landyagudgya ukkari and also ukkari prepared from its peel (‘Sali’ in Konkani). This can be served as a side dish along with rice. Landyagudgya Sali ukkari…
In Sukkaein sukkaein Part IV (From tubers) I will be dealing with sukkaein prepared from underground tubers like elephant yam (‘Soornu’ in Konkani) and Chinese potatoes (‘Sopur Kook’ in Konkani). This is also served as a side dish along with…