Randayis (Konkani) are watery side dishes(almost of gravy consistency) with coconut masala . Depending on the vegetables used in this, the taste differs. I have posted most of these. I grew up eating these dishes. They go very well with rice congee (rice cooked in lot of water called as ‘ pej ‘ in Konkani or ‘ ganji ‘ in Kannada) or simple rice and daal . I usually make this dish with different vegetables every now and then to include the peas and other kind of dried beans and vegetables in my meal.
One of my reader had asked for these recipes. So here is another popular randayi with green beans and dried green peas( otane ).
Ingredients: 1/2 cup green peas/ batani/otane (soaked overnight) 3/4 cup green beans 3/4 cup grated coconut(fresh or frozen) 4-5 red chillies 3-4 Sichuan pepper/ Teppal 2-3 pieces kokum Salt
If Kokum is not available, use 1/4 tea spn tamarind. Teppal increases the taste. But if it is not available, ignore it.
Method: Cook peas and beans for around 4 wistles. (or till the peas are cooked). Grind red chillies and coconut into a very smooth paste. (the smoother the paste, the better for this dish). Add the masala to cooked beans-peas mixture and heat. Add kokum (or tamarind water) and teppal crushed lightly in a half tea spn of water. Add salt. Cook for around 10min. The masala should become a bit thicker (but this dish is watery). Serve as a side dish with rice.
Serves : 3 Preparation time : 25mins
Undi is one of the most popular breakfast dishes for many of the Konkanis. But I never heard or tasted this before. From few days, I was getting a lot of requests for this dish. I had few recipes of this dish, but I wanted something tried and tested. Aayi gave me a recipe for this when she saw many requests for this recipe here, but somehow, I never tried it – somehow I feel if Aayi had developed this blog instead of me, this blog would have been in a better shape today :).
2-3 days back, Gowri sent me this recipe and same day I also got a request from one more person for this dish. So I thought it is high time for me to try this. I tried it for breakfast yesterday and it came out very well. My husband’s remark on this – “It tastes somewhere between kadamb , idli and upma . If you consider these three as the three nodes of the triangle, Undi is the center of the triangle”. Isn’t that a sweet explanation for a simple query like, “How is it?” :D.
Today Aruna sent me Undi recipe. The only difference in the two was, around 1 tea spn sugar was added instead of curry leaves and green chilies. She also mentioned a different shape – “Make small balls of it, flatten on plam and make a small hole, just press a little with finger”.
Thanks to you both for this recipe. See Nandita’s Upma Kozhakattai which is similar to Konkani Undi .
Ingredients: 1 cup rice rava(idli rava) ½ cup grated coconut(fresh or frozen) 2-3 green chillies 4-5 curry leaves 1 tea spn urad daal 1 tea spn mustard seeds ¼ tea spn fenugreek seeds 3 tbl spn coconut oil
Method: Heat coconut oil add mustard seed, fenugreek, urad daal , slit green chillies and curry leaves. When it starts popping add rava and fry for 3-4 minutes. Add salt, coconut and boiling water(around 3 cups). Stir and close the lid. Cook until it is completely cooked.
Let it cool a bit and then form round small balls. Grease a cooker vessel and lineup these balls.
Steam these balls in cooker for 15 minutes. Serve hot with coconut chutney. I served it with asafoetida chutney .
Serves : 2-3 Preparation time : 25mins
PS: Be careful with the use of fenugreek( methi ) seeds, they might give a tinge of bitterness to this dish.
