Coriander coconut chutney | Green coconut chutney recipe for idli/dosa/uttapam

This green Coriander Coconut Chutney made with freshly grated coconut and fresh coriander/cilantro leaves is a delicious accompaniment for idli, dosa’s, uttapam, vadas.

Idli, Dosa and the likes are seriously incomplete without sides such as sambhar, chutneys, and podi. This is a very basic variation of the many existing coconut chutneys and a very simple one, to say the least. You just need grated coconut and coriander leaves as the main ingredients, the remainder of the ingredients can be varied.


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Goan Drumstick bhaji ( Sautéed drumsticks)

 

Sharing a very easy and basic recipe today – Goan Drumstick bhaji ( Sautéed drumsticks). In this dish, drumstick veggie is cooked in a base consisting of sautéed onions-tomatoes, seasoned with turmeric and green chilli for spice and some freshly grated coconut for the sweet nuttiness. Few ingredients are used here, but there is absolutely no compromise on taste. The coconut adds a wonderful sweetness and texture to this simple dish. I love using coconut oil in dishes that also call for freshly grated coconut. It definitely takes the dish a notch up! Continue reading →


Kadale manoli ( Manglorean style Ivy gourd and black chickpeas bhaji)

Kadale Manoli is a very traditional Manglorean dish, mostly served during occasions. Kadale, is the Tulu word for black chickpeas ( kala chana in Hindi) and Manoli is Ivy gourd ( tendli/tindora). This interesting dish with it’s combination of legume and vegetable, prepared in a coarse coconut based dry gravy is amazingly delicious!

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Goan sannas and chunachi/godachem sannas- Steamed rice cakes( plain and sweet version)

 

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Sannas are spongy steamed rice cakes. It is made from a batter consisting of ground Goan red rice and freshly grated coconut. The rice and coconut are ground using toddy (fermented coconut water). The batter is then fermented and steamed. Sannas are a popular accompaniment for sorpotel, xacuti and other meat gravies. They are slightly sweet and hence pair perfectly with these fiery and tangy gravies. Continue reading →


Hubhechem sukhem ( Clams in a semi coconut gravy)

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Hubhe means clams in Konkani, and sukkem means dry. These kind of clams don’t have much ridges on it’s shell and are more polished. In this dish, clams  are cooked in a coconut based semi gravy, infused with very few spices, letting the flavor of the clams itself  stand out. Continue reading →

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