Chane Randayi
Chane randayi is a very popular Konkani sidedish from North Kanara. It is slightly different from the Chane Ghashi which has slightly different spices, so the taste of the dish changes based on these few spices. Chne randayi is prepared with either black or the kabuli chana. A vegetable like banana(cooking kind), suran etc are added along with it to give a nice taste. This was a regular on the menu at my home. Ingredients: 1 cup chickpeas 1 cup banana or suran(elephant yam) cut into pieces 1/2 cup fresh/frozen coconut 1 tea spn coriander seeds 4-5 red chillies 1 tea spn mustard seeds 1/4 tea spn asafoetida(hing) 4-5 curry leaves 4-5 pieces kokum or 1 tea spn thick tamarind extract Oil Salt Method: Soak chana in water for 7-8 hrs. Pressure cook chana with banana or yam for about 3-4 whistles. (If the chana used is old, it will take more whistles). Heat a little oil, add coriander seeds. Grind with coconut, red chillies. Add the ground masala to the cooked chana, add kokum or tamarind, salt. Cook till it starts boiling. In a small pan, heat oil, add mustard seeds. When it starts popping, add hing, curry leaves. Add this seasoning to chana. Serves : 4-5 Preparation time: 20mins
Spicy Tomato-Coconut Chutney
I prepared this Spicy Tomato-Coconut Chutney a few days ago for dosas and we absolutely loved it. We had a lot of green (unripe) tomatoes in my freezer from last summer grown in our vegetable garden. Well, that means I need to find new and creative ways to turn them in to food. I decided to make a Tomato-Coconut chutney taking inspiration from some other chutneys I make like coconut-onion chutney , garlic chutney , tomato chutney . Usually I make green tomato pickle from these unripe tomatoes. This time I had a huge stock of them and also had a lot of other pickles in fridge, so decided to just freeze them to use in different recipes.
Now about the coriander stems I used in this Spicy Tomato-Coriander Chutney – I usually take out the coriander leaves for garnish but leave the stems in fridge. Then I add those stems to chutney or pulavs. They provide thickness and flavor without overpowering the dish.
You can use red or green tomatoes to your liking. I have tried both and turn out great.
Check out a short video of this on my instagram –
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