Chichinda or padwal as it is also known as, is not a much liked vegetable. But cook it this way and many of you will enjoy it. Flavourful and easy to make, it is serves as a great accompaniment that can be had with roti or even dal and rice.
A traditional preparation of the Konkan region of Maharashtra, pavtyachi ussal is a curry made with broad beans seeds, coconut and a few aromatic spices. Pair it with steamed rice for a comforting meal!
The best thing about prawns is that they take on the flavour of whichever ingredients they are cooked with. This is a Goan speciality wherein the prawns are cooked in a highly flavourful coconut gravy that can be best enjoyed with steamed rice.
Since frozen green peas are readily available you don’t need to wait for them to be in season to make this healthy, vegan and delicately spicy curry that doesn’t take long to be ready to consume. A comfort food that makes a perfect meal served with steamed rice or pavs.
Kulith is one of the healthiest pulse. It is high in proteins and known to prevent kidney stones, helps in muscle repair and overall body function. Try this chutney made using horse gram, which can be eaten with idli, dosa or even bhakri and roti.
This traditional Mangalorean mutton dish is mostly prepared during weddings. Bafat, the signature masala powder of this state adds a wonderful flavour to this dish. The surprise addition is ash gourd pieces. Serve it with boiled rice or pan polay (neer dosa) or sannas and enjoy with your loved ones.
In Mangalorean cuisine you will find unique combinations of vegetables, lentils or pulses which when cooked together give delicious results. This recipe is one such combination where ivy gourd or tendli or tindora is cooked with brown chana. Cooked with sambhar masala, onion, garlic and fresh coconut this dish is irresistible.
A quick and easy side dish made with carrots and beans and garnished with scraped coconut. This is a popular South-Indian preparation generally served alongside rasam or dal rice.
Paal kozhukattai is a festival dish, traditionally made during Ganesh Chathurthi in Tamil Nadu. Rice flour and scraped fresh coconut dough made with boiling water is shaped into small balls and cooked in a mixture of coconut milk and milk and then sweetened with jaggery syrup. For a healthier version you can use ragi flour in place of rice flour.
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