This is again a traditional chutney made with many dosas , rotis etc. This can be served with or without seasoning.
Ingredients: 1 cup fresh/frozen coconut 1″ piece ginger 1/4th tea spn tamarind extract 4 green chilis Salt
For seasoning: Oil 1/2 tea spn mustard seeds 1/2 tea spn urad dal 3-4 curry leaves 1 red chili
Method: Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water. Heat oil and add mustard seeds. When they start popping, add urad dal . When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney. Serve the chutney with dosa or idli .
Serves : 3 Preparation time : 10mins
This is a great day for my blog. Bacause this is my 100th post!!.
I would love to publish this as a book at some point of time in my life.If possible, I will open a restaurant where in one can eat all possible Konkani food.
Through my blog I want to bring the awareness about konkani(mainly North and South Kanara which are in the Coastal side of Karnataka) food to outside world.
The most important thing I would like to improve about my blog is, the quality of pictures. I feel bad about the terrible looking pictures of the delicious recipes. Even after trying constantly to improve, I had a very little or no success in this matter.
Well….my today’s post is not included under konkani traditional food. I had decided to share a “soup recipe” every Monday, So I am posting this.
Ingredients: Cabbage (Shredded) 1 cup Butter 1 tbl spn Ginger-garlic paste ½ tea spn Milk ½ cup Pepper ½ tea spn Salt
Method: Heat butter and fry shredded cabbage and ginger-garlic paste for 4-5 minutes. Grind the cabbage till you get a smooth mixture. Heat the mixture with milk. Let it boil for 2-3 minutes. Add salt and pepper. Garnish with butter and serve hot.
Serves : 2 Preparation time : 15min
