This is one of my favorite Konkani dishes. My Aayi is an expert in preparing this. Since we add cumin seeds( jeera ) and pepper( miryakan ) to this, it is good for health. I used to eat a lot more when this dish was prepared. I love to pair this with some lemon pickle. A lot of garlic is added to this gravy to give that amazing aroma.
Ingredients: 1 cup fresh/frozen coconut 1 tea spn cumin seeds( jeera ) 6-7 peppercorns 3-4 red chillies 1/4 tea spn tamarind extract or 1-2 pieces of normal tamarind 1-2 tea spns finely chopped garlic Oil Salt
Method: Heat oil and fry cumin, pepper and red chillies. Grind with coconut, tamarind and salt. Heat the ground masala with sufficient water(to a consistency of sambar ) for 10min. Heat oil in a pan. Add garlic, when they turn to brownish, add to the cooked masala. Serve with hot rice.
Serves : 3 Preparation time : 10mins
Different people have different ways of preparing curd rice. I like this one the most. This is my aayi’s version. I used to run away from it when I was growing up. Now it is one of my comfort foods.
Ingredients: 2 cups cooked rice 5 tbl spns curd(yogurt) 4-5 green chilies 5-6 curry leaves 1/2 tea spn each of mustard seeds, cumin seeds, urad dal 2 tea spns oil or ghee A pinch asafoetida 1/2 tea spn pepper 5-6 coriander leaves Salt
Method: Add green chilli pieces, coriander leaves, pepper powder and salt over the cooked rice. Heat ghee and add mustard, asafoetida, curry leaves to the heated ghee and add them to the rice. Add yogurt to the rice just before serving.
Serves : 3-4 Preparation time : 10min
