Oct 17, 2015


Upkari in konkani is typically stir fry. A very simple stir fry made with few ingredients and practically with any veggies makes upkari very unique. Basic ingredients remains the same but what enhances the flavor in this dish is the vegetable. Mix and match vegetables or just make it with only one. My husband is a big fan of any upkari and so am I. Our daughter does not like spicy food so upkari and dalithoy keeps her happy too :-) My non-konkani friends have wondered always how can only red chillies, mustard seeds and curry leaves make a stir fry tasty. I guess it's our inherited konkani specific tastebuds. Same reaction goes to even dalithoy ! But we have few friends who are a fan of dalithoy and call it as comfort food !

But sometimes I make a little bit of changes when I make brussel sprouts or broccoli. I have posted the recipes for each of the upkari separately too.

Oct 15, 2015

Choodi Puja - A GSB Tradition

A very unique and beautiful tradition of GSB community is Choodi Pooja. Celebrated by all married girls along with all other married family members in the month of Shravana Maasa. Shravana Maasa for Year 2015 started on 08/16/2015. Shravana Maasa by itself is considered a very auspicious month lined up with festivals. Starting with Naga Panchami (Nag Panchami) until Nopi (Ananta Chaturdashi) this month is filled with relatives, festivals and of course yummy food :-). But for women of GSB Community the festival of Shravana Maasa starts on Chudi Pooja.

It's widely known fact that a tulsi plant has medicinal properties capable of purifying the surroundings.Chudis are the tiny bouquets of flowers like red Ratnagandhi and yellow Mithayi flowers with durva grass. While praying,Surya is also prayed. This is typically a puja of both Tulsi and Surya.  There are no mantras and no shlokas but the married ladies alone can perform this pooja.

Chudi Pooja is observed on every Friday and Sunday. The tradition which we follow on Fridays is after taking bath (hair washing is a must), lighting diya at the pooja room, performing tulsi puja.  We can have breakfast only after the pooja is done. strictly no onion no garlic for the entire day and Sundays are lenient. Hair wash, onion, garlic are completely personal choice but pooja before eating food remains the same.

Panchakajjaya or mere jaggery and poha, hurikadale can be offered as Naivedyam. Once the puja is over, the chudis will be given to married ladies, seeking blessings from elderly women.  Among the married ladies, those who are close in relation but live in a different city are remembered and chudi will be sent by mail with a little kumkum. The recipient will send a similar chudi with her blessings.

During the first year of marriage this is usually celebrated both at in-laws and also at mom’s place inviting the closest relatives. This tradition is a link between younger and older generation people.

Chudi is a tiny bouquet of herbal and wild flowers tied with yarn of plantain tree called vaayu. Traditionally the flowers used in preparing chudis are :

Rathnagandhi (which is also known as Sanjeevini)
Kanagani phool
Dibrankur (Durva grass)

But  due to non availability of these flowers the ladies in the Gowd Saraswath Brahmin community do scout for local varieties of flowers. Women make nine chudis and gives it to the other women in her family or locality.

Oct 13, 2015

Poddale Beeye Sanna Polo

I recently posted a recipe for Poddale Dalithoy. The poddale was so fresh and tender I saved the seeds to make sanna polo. I wonder how people of our ancient generation made use of all most everything in a vegetable. This sanna polo is called Poddale Beeye Sanna Polo.

A very unique to konkani community sanna polo is a spicy dosa which is eaten as a side dish with rice and gravy. This dosa can be made with kirlu, cabbage, onion, poddale seeds etc. To make this dosa you need to have tender (tarne in konkani) snake gourd. The seeds have to be slightly crushed in mortar and pestle.

The seeds being tender is a must in this process. To check and make sure the seeds are tender just deseed them and hold it at one end and press it. The seed should easily get mashed. If the seed is not tender it will pop out from the other side.

If you see my picture closely, you will notice greenish seeds in it. That's how the texture should be of seeds in batter. This will give a crunchy taste to both seeds and dosa when you fry it on tava. Completely mashing the seeds in mixer with batter may not make the dosa taste different.

Oct 6, 2015

Sponge Dosa

This dosa is very similar to Surnali. Fluffy and Spongy. The look is very similar to set dosa. I have tried to get the recipe for very authentic set dosa which we get in Bangalore but I have still not got satisfactory results.

This dosa has to been taken thick like surnali and if the batter is fermented well, the dosa comes out very soft. I have used laayi or malar is what it is called. It is one form of popped rice which is widely used in coastal India. This is typically used in making prasads during any pujas. Sweet popped rice and spicy popped rice are always prepared on Krishna Janmashtami at my mum's place. That reminds me I need to post about choodi puja :-) I was always looking for malar in Sunnyvale but never found it until my recent visit to Coconut Hill. We don't visit that store regularly but if I need anything very specific to coastal specifc I surely check that store. Henceforth I know I will stop by that store frequently to buy malar. What I liked the most is the quantity. The pack I picked up is of 2 Lbs and a perfect quantity for my usage.

Oct 2, 2015

Poddale Dalithoy/ Snake Gourd Dal

The main source of protein in our diet is from Dal or lenthils. The go to dal for me is Toor Dal which is also called as Pigeon Dal. It not only is nutritious but also enhances the flavor even when I make authentic Dalithoy. Any Konkani Food Blogger will feel their blog incomplete if they do not post the recipe for Dalithoy. Mine is incomplete too :-)

Whenever I go to India I scribble down recipes in a book from my in-laws and aunts. This recipe is from my Aunt and I made a note of this may be more than 3 years back. She served me this dal when we went to have dinner at her place. I immediately asked her for the recipe. 

The best part of this dal is this will serve as a gravy for rice and also will have poddale pieces in it. So any lazy day I honestly prefer making this. I will not have to feel guilty I havent served my family veggies. Lastly this is delicious too !