Atanya humman (Green peas curry) is a dish made usually in Konkani homes. It is prepared as a side dish along with rice, poori, chappatis, idiyappam, wheat dosa, upma….etc. It is very easy and less time consuming dish that you…
Tag: Poori
Pulse soups and curries (Part III) is yet another section to show how important dal is to Konkani cuisine. I have already mentioned in my previous posts that pulses and lentils are consumed by Konkani’s to supplement the protein requirements…
In Pulse soups and curries (Part II), I will be discussing mainly on Moong dal thoy (Green gram dal soup). This is very much similar or I can say same to the Dhali Thoy recipe that I have already posted…
A dish usually prepared for the death anniversary function as well on the 13th day of the death. It is different from the usual moong dal humman (Refer my post on Pulse soups and curries (Part II)) in its seasoning.
Under Pulse soups and curries (Part I), I will be talking about a variety of ‘Humman’ as you call it in Konkani made from pulses and lentils. In Konkani ‘Humman’ means a preparation of watery consistency. You can make a…
Sweet Poori is a dish which Konkani’s prepare as Nivedyam during ‘Hanumant Jayanthi’ day. It is prepared just like how we prepare normal wheat poori.