Khatkhate (‘t’ s are pronounced as ‘th’) is a kind of Konkani side dish with coconut masala. Almost 90% of Konkani dishes have coconut in it and they have almost same ingredients. Still there is a huge difference in taste. All the dishes are unique and tasty.
This is one of my favorite dishes from my childhood. This has an amazing taste due to the cooked peas and is a bit sweetish in taste. Usually either a lefy vegetable called “ bhajji dento †along with stem (amaranth) or tiny whole mangoes are used for this dish. Sometimes we include bamboo shoots (keerlu) also in it.
Few days back I had posted a recipe of a dish with sprouted cow peas . There we remove the skin after sprouting the peas. That gets a different aroma after cooking and this dish with the skin gives a very different aroma. You can’t even guess both are made of same peas.
Even when the peas were cooking, I was feeling like eating them. You can’t resist these peas. Since we don’t get either the leafy vegetable or the tiny mangoes here, I used few pieces of mango (along with skin). It was so satisfying to have this dish after so many days. I think I can eat this forever without getting bored of it.
Here is Ashwini’s vegetable khatkhate .
Ingredients: Brown cow peas(bagado) 1 cup Coconut ¾ cup Tiny mangos or Mango pieces 5-6 Kokam pieces(optional) 2-3 Red chilies 4-5 Teppal (Tirphal or Sichuan pepper) 3-4 Salt
Instead of mangoes, the leafy vegetable, bamboo shoots and jack fruit seeds can be used.
Method: Soak cow peas(bagado) in water for 1-2 hours. Pressure cook it (for around 3 whistles). If using the leafy vegetable, jack fruit seeds and bamboo shoots, cook them also in pressure cooker. Grind coconut and red chilies to a very smooth paste. Add the masala to the peas, add mangoes (or mango pieces or the cooked leafy vegetable and bamboo shoots). Add jaggery(if using) and kokam pieces, salt and slightly crushed teppal. Cook for around 10mins. Serve hot as a side dish with rice.
Serves: 3-4 Preparation time: 30mins
PS: – If tiny mangoes are used, remove small portions of skin from 3-4 places around the mango. Do not remove the entire skin. The mangoes should not be very ripe. They should be bit still hard but should be sweet. – Bamboo shoots and jack fruit seeds should not be along with mangoes. They are used only if leafy vegetables are added. – If using the leafy vegetables instead of mango, use a small amount (around ½ tea spn) of jaggery to give a sweetish taste. – If mangoes are a bit sour, no need to use Kokam. If kokam is not available, use tamarind. Teppal is available in few of the Chinese store here, but if you don’t find them, ignore.
Pictorial:
Weather is changing and it is getting cold here. It is a time when many of us are down with cold or fever. Few of my readers asked for the ‘Kashay’-A good for health drink used to cure many diseases. The other traditional Kashay I posted many days ago is an all time substitute for tea/coffee at our native. But sometimes it aggravates cold, so better to use it in summer if you are not accustomed to it.
A very hilarious post about the effects of cold can be read here . I could not stop laughing after reading it.
Let me start with a milk which my Aayi prepares when we have throat pain or cough. It was/is always helpful.
Pepper milk for throat pain, cough, cold: Boil 1 cup of milk and add 1/8 tea spn of turmeric powder, sugar (preferably the ‘kallu sakkare/khade sakkar’- sugar stones) and 1/4 tea spn pepper powder. This has the maximum power when drank very hot. Due to pepper, this milk becomes too spicy This milk is a bit difficult to drink since it is hot and spicy, but works miracles :D.
Cough in kids Mix lemon juice and sugar(Sugar stones called as kallu sakkare/khade sakkar). Heat it on low flame to get the thick syrup. Apply this syrup to the tounge.
Following are the remedies I got in Kannada weekly “Sudha”. I thought it may be helpful for my readers. I am going to try them when I get cold/fever next time.
Kashay-1 for cold: Powder together 2 pieces of dry ginger, 4 cloves, 10 peppercorns. Heat 1 and 1/2 cups water, add the powder and boil it till the quantity reduces to 1/2 cup. Mix jaggery or sugar and drink it hot thrice a day.
Kashay-2 for cold: Boil one handful of tulsi leaves (Holy basil) with 1″ crushed ginger and 1 big cup of water till the water reduces to 1/2 cup. Add milk, sugar and drink it.
Nose blocks: Heat a turmeric root on coal(or stove) and inhale the smoke.
Cold: Take out the thick juice from ginger, mix with honey and drink.
Cough (Kafa in Kannada or sputum), cold and fever: Cook 1 bunch of chopped methi(fenugreek) leaves. Take out 1/2 cup of thick juice from it. Mix 2 tea spn ginger-juice, 2 tea spn honey and drink. This helps in reducing sputum.
Cold fever: Crush 20 peppercorns, 1″ ginger, 1 and 1/2 tea spn jaggery, 1/2 tea spn turmeric powder, 1 tea spn lemon juice. Boil them with 4 cups of water. When the water reduces to 1 cup, strain it using tea strainer, add lemon juice and drink.
Cough with phlegm: Mix one pinch of pepper powder with ghee and eat it soon after getting up in the morning. This reduces the phlegm.
Fever: Mix 1 cup of boiled and then cooled water with 1/2 tea spn pepper powder, sugar, ground sandalwood, one pinch salt, 1-2 tbl spn of lemon juice. Mix well strain and drink.
Blocked nose, cough and body pain: Boil 2 handful of coriander seeds, 1 tbl spn peppercorns, 10 raisins(dry grapes), 4 dates(Kharjoor), 1 turmeric piece, 1 tbl spn cumin seeds, one small piece of Jeshtha Madhu( liquorice ), 1 cardamom, 1/2″ ginger, 1/4 tea spn fennel seeds with 4 cups of water till it reduces to 2 cups. Strain it and drink before going to bed.
