Tuesday, September 18, 2007

Konkani Recipes for RCI:Karnataka

Here are some of my favorite recipes from Konkani cuisine, re-posted for RCI-Karnataka. All recipes in this post are my mil's.


Cabbage Pol (Cabbage Dosa):

Ingredients:
1 medium size Cabbage (chopped fine)
1 large Onion (chopped fine)

To Soak:
1 cup Rice
1/2 cup Toor Dal

To Fry:
2 Tbsp Urad Dal
5-6 Red Chillies
1 Tbsp Dhania
1 tsp Methi seeds
2 Tbsp Coconut powder

1 tsp Tamarind paste
2 Tbsp Jaggery
Salt to taste
Oil for cooking

Method:
Soak the rice and toor dal together for at least 4 hours. Grind the fried ingredients first along with tamarind and jaggery. Then then add the soaked rice/dal. Grind coarsely with very little water. To the ground mixture, add the chopped cabbage and onion and salt to taste. Batter is ready. This batter will be pretty thick.

Heat a tawa. Pat a small portion of the batter on the tawa, in the shape of a circle. Pour about 1 tsp of oil around the perimeter of the dosa. The dosa will be rather thick. Cover and cook until browned at the bottom. Then flip the dosa and brown the other side.

This is a meal-in-one! It has rice, dal and vegetables and is very filling. It takes quite a bit of time to cook, unlike the regular dosas but is so worth the wait!



Akki Undi:

Ingredients:
4 cups Rice (soaked in water for at least 6 hours)
1 cup Coconut Powder
Salt to taste

Tempering/Tadka:
2 Tbsp Oil
1 Tsp Mustard Seeds
2 Tsp Urad Dal
1 tsp Cumin Seeds
1/2 tsp Asafoetida

Method:
Grind the soaked rice to a coarse paste using very little water. Add coconut powder, salt and the tadka. Mix them well and shape into little rounds or ovals. Steam in pressure cooker for 20 minutes.

Serve with sambar or chutney or just plain ghee.



Muga Dali Usli:

Ingredients:
Moong Dal 2 cups
Water 4-5 cups
1 tsp Sugar
3 tsp Coconut powder
Salt to taste

For the Tadka/Tempering:
Oil 4-5 tsp
Mustard Seeds 2 tsp
Green Chillies 2 chopped
Curry Leaves -8-10
Hing 1 tsp

Method:
Bring water to a boil. Add the moong dal and cook until soft but not mushy, for about 10 mins. Drain excess water. Add the tempered oil, salt to taste, sugar and coconut. Mix well.

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21 comments:

Redchillies said...

Looks delicious Vani. We usually do the cabbage dosa ( cabbage sannapolo) with lots of coconut. But yours is a healthier version.

bhags said...

all the dishes look awesome....but i must say, i have never tried anything of these...thanks for introducing me to them and for the recipes

Siri said...

Hey Vani,

Nice collection of recipes for the event..:D

Roopa said...

Vani, what a lovely spread with dosa, unde and usuli :)

Nags said...

have always been fascinated by konkani way of cooking :) nice recipes

Sia said...

i got to try that cabbage pol and no fermenting part appeals to me:) that’s a beautiful spread of recipes for RCI vani… love each and every one of them…

Happy cook said...

All of them look super delicious.
I am sure Asha will be very happy with your entry.

Asha said...

WooHoo! Three for me! Yippie! Thanks Vani and to your MIL too.They all look wonderful and so authentic.Don't worry about sending them thru' e mail, I will take the URL and photos, saves you time!:))
Hugs to you and M!:))

Sandeepa said...

Cabbage Dosa sounds interesting. The Undi looks great too

Latha said...

hey vani,
cabbage dosa sounds very dleicious! the undes look yumm too! I tried your muga dali usli soemtime back. My kids loved it for its bland taste, and i was happy they ate it so good. i even took pics but never got around to posting it! :-)
How are u doign otherwise? M keeping u busy?

Jayashree said...

Interesting recipes....the undi looks good.

Tee said...

Such unique recipes! they all look delicious! I loved the cabbage dosa, in particular. will put it down in my bookmarks. Thanks for these amazing recipes.

Nupur said...

What a delicious collection! The akki undi look adorable, and I am definitely going to try them.

Vani said...

Redchillies-welcome! and thanks for your comment! My mil adds loads of coconut too (in pretty much everything!) but I do tone it down when I cook.

Bhags - thanks! I did not know any of these dishes until my mil made them.THey are not the usual fare and that's why I made sure I re-posted them for RCI :)
Siri - thanks! :)

Roopa- thanks. They do go well together, don't they?! :)

Vani said...

Nags - Lots of coconut in Konkani cooking but delicious stuff! thanks for your comment :)

Sup - I like the no-fermentation time part too! I LOVE caabage polo but don;t do it often enough. The Akki Undi was inspired by your post that was similar.
Happy Cook - They certainly are super delicious! :)

Asha - Happy Cook said that this would make you happy and looks like it did! :) THanks for the email bit but I already emailed you. Hope you're doing well. ~hugs~

Vani said...

Sandeepa - The cabbage dosa is delicious! No fermantation time too! The undi goes well with sambar. I forgot to add that.

Latha- Both dosa and unde are really good. I never tried to make the usili again though I loved it when my mil made. Glad your kids liked them. Makes for a nutritious breakfast. Or lunch/dinner! :) My parents were here for a couple months and they left 2 days ago. So I;m back to running around like a chicken with it;s head cut off! :)

Jayashree - thanks :)

Tee- Glad you liked the recipes! I'm glad I re-posted them as they really are unique recipes! :)

Nupur - Thanks! I forgot to add that the undi needs some kind of sambar and/or chutney as accompaniment. It's quite bland by itself (like idlies).

Sharmi said...

lovely and authentic recipes. I loved the undes

Vcuisine said...

Vani, nice recollection Vani. Sometimes due to workload people miss some good recipes. Here is a way to bring it back. Nice entries. Hope little M is doing well and more naughty now a days. Viji

Vani said...

Sharmi- thanks! :)

Viji- You're right. This is a great reason to re-post some classic recipes that one may have missed bfore. M's well and indeed more naughty and energetic! Hope your son is well in Madras.

Jeena said...

So many wonderful recipes where do I start! Lovely pictures. :)

bird's eye view said...

Hey Mysorean - i'm a Mysorean too - and so in love with that little town! Saw these recipes just now - have never had them and they sound yummy. i'm planning to try the akki undi for breakfast on sunday!