

Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
Loading...
Perfectly spiced egg sukke with fiber-rich bhakri & protein-packed dal. A truly comforting and wholesome meal!

A rustic and aromatic dry egg curry from the coastal region of Mangalore. Hard-boiled eggs are tossed in a freshly ground masala of roasted spices and coconut, creating a flavor-packed dish that's perfect with neer dosa or steamed rice.
Serving size: 1 serving

A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Serving size: 1 serving

A classic Konkani dal that's light, soupy, and incredibly comforting. Made with soft-cooked toor dal and a simple tempering of coconut oil, mustard seeds, and curry leaves, it's the perfect companion to steamed rice.


Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.


Aromatic, perfectly spiced Konkani chicken curry with soft shevayi – a protein-packed, soul-satisfying treat!


Tangy sukka bangda chutney with fiber-rich bhakri & cool sol kadi. An energy-giving, unique flavor combo!


Crispy Gavti fish fry with steamed rice & tangy kokum saar - a perfect energy-giving coastal delight!


Crispy Goan prawns, fluffy rice & gut-friendly dalithoy. A protein-packed, homestyle dinner!


Crispy fried sole fish with steamed rice & tangy kokum saar - a perfect energy-giving comfort meal!
Perfectly spiced egg sukke with fiber-rich bhakri & protein-packed dal. A truly comforting and wholesome meal!
This konkani dish is perfect for dinner. With 888.9100000000001 calories and 35.03g of protein per serving, it's a nutritious choice for your meal plan.
Hard-boil the eggs for 10-12 minutes. Once cooked, place them in cold water, then peel the shells. Make a few shallow slits on the surface of each egg and set aside. This helps them absorb the masala.
Prepare the sukke masala. Heat a small pan over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies. Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Do not let them burn.
Allow the roasted spices to cool completely. Transfer them to a grinder jar along with the fresh grated coconut, turmeric powder, and tamarind paste. Grind to a coarse paste, adding 2-4 tablespoons of water as needed to facilitate grinding.
Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and allow them to splutter. Add the curry leaves and sauté for 30 seconds until aromatic.
Add the finely chopped onions and sauté for 6-7 minutes until they turn soft and golden. Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy. Now, add the ground sukke masala paste to the pan. Sauté for 5-7 minutes on medium-low heat, stirring occasionally, until the masala is well-cooked and oil begins to separate at the edges.
Season with salt and optional jaggery, and mix well. Pour in the remaining water to achieve a thick, coating consistency. Gently add the slit hard-boiled eggs to the masala and toss carefully to coat them evenly.
Cover the pan and simmer on low heat for 2-3 minutes, allowing the eggs to absorb the flavors of the masala. Garnish with freshly chopped coriander leaves and serve hot.
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into equal portions.
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
Serving size: 1 serving
Pressure Cook the Dal
Prepare the Dal Base
Simmer and Infuse Flavors
Prepare the Tempering (Tadka)
Combine and Serve