‘Abhibhakri’ looks very similar to Uttappa/Uttappam, so I chose to call it as Konkani Uttappa. Unlike uttappa this dish does not need the fermentation time (though some people keep it overnight, but it is known for a fast-to-make procedure). It can be very commonly seen in many Konkani houses for breakfast.
This is my entry to Nandita’s Breakfast blogging event.
I omitted curry leaves in the above picture, but the unique taste to this dish comes from curry leaves.
Ingredients: Urad daal 3/4 cup Coconut(fresh/frozen) 1/2 cup Green chillies 2-3 Curry leaves 2 strands Ginger 2″ Oil Salt
Method: Soak urad daal in water for around 1 hour. Grind it into a paste with minimum water (The paste should not be ground to very smooth). Add coconut (coconut can be ground with daal but I prefer the non-grinding version), finelly chopped chillies, ginger and curry leaves. Add salt. Grease dosa pan and make thick dosas (like uttappa). Cook from both sides. Serve with chutney powder .
Some people grind the urad daal previous day and add 1/4 cup sooji/wheat rava. Next day add remaining ingredients just before making ‘abhibhakri’. If prepared in this way, it tastes more like uttappa.
Serves : 2 Preparation time : 10min
Few days back I had posted Khubbe/Tisre/Kalva sukke , I gave introduction to these three types of clams and where to find them. This gravy is my all time favourite (as I mentioned here ).
I fondly remember my father preparing Kalva ambat when I was a kid and my mother had been to visit my grand mother. I still remember that taste. Usually my mom prepares Kubbe/tisre ambat because this kind of clams are easily available at our native (we have a river called ‘Aghanashini’ near to my home. There are some people who catch these clams and sell it for their living).
I want to send this post to Revathi’s comfort food event , because whenever my mom prepared this dish, I eat atleast double my capacity :). Choosing this entry was a bit difficult, as all the food prepared by my mom is comfort food for me.
Ingredients: Clams 1 cup Coconut 1 cup Onion 1 Red chilies 5-6 Tamarind 1/2 tea spn or Raw mango pieces 2-3 or Bimbal 2 Coriander seeds 1 tea spn Oil 1 tea spn Salt Eggplant(vangi) pieces (optional) 1/2 cup Drumstick (optional) 5-6 pieces
Usually when Khubbe/tisre are used, eggplant and drumstick are also added to make it more tasty. But some people do this gravy without these two also. Also few of the shells are left intact with the meat. Kalva meat is little bigger than khubbe/tisre. For this gravy, vegetables are not used. These are usually found in the stones, so they do not have seperate shells.
Method: Heat oil and fry coriander seeds. Grind them with coconut, tamarind (if using) and red chillies. Heat oil and fry onion. When they turn slightly brownish, add clams fry for a minute, and add drumstick(optional), eggplant(optional) and mango/bimbal (if using). When clams are cooked (it will take about 8-10mins, they shrink in size considerably). Add masala and salt. Cook till masala is done. Serve with hot rice.
Serves : 4 Preparation time : 20mins
