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Soul-satisfying Goan Red Rice with perfectly spiced Alsande Tondak and fiber-rich Cabbage Foogath. Yum!

A staple in every Goan household, this nutritious red rice, known as Ukda Tandul, has a beautiful earthy flavor and a firm, satisfyingly chewy texture. It's the perfect, wholesome companion for a spicy fish curry or a rich vegetable stew.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Boil the Rice (5-7 minutes)

A classic Goan curry featuring tender black-eyed peas simmered in a rich, aromatic masala of roasted coconut and spices. This hearty, tangy, and slightly sweet dish is a staple in Goan homes, perfectly paired with steamed rice or pav (Goan bread).

A simple, light Goan stir-fry of finely shredded cabbage, fresh coconut, and a gentle tempering of spices. It's a quick and healthy side dish that comes together in minutes, perfect with rice and curry.
Serving size: 1 cup





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Soul-satisfying Goan Red Rice with perfectly spiced Alsande Tondak and fiber-rich Cabbage Foogath. Yum!
This goan dish is perfect for lunch. With 488.37000000000006 calories and 15.55g of protein per serving, it's a nutritious choice for your meal plan.
Simmer Until Tender (25-30 minutes)
Rest and Fluff (10 minutes)
Serving size: 1 cup
Cook the Black-Eyed Peas
Roast the Masala Ingredients
Grind the Masala Paste
Prepare your ingredients. Wash and finely shred the cabbage. Slit the green chilies lengthwise. Keep all other ingredients ready.
Begin the tempering (tadka). Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the shredded cabbage to the pan. Sprinkle the turmeric powder, salt, and sugar (if using) over the cabbage. Toss everything together until the cabbage is well-coated with the spices.
Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring occasionally. The cabbage will cook in its own steam. Avoid adding water unless it begins to stick.
Check for doneness. The cabbage should be tender but still have a slight crunch (tender-crisp). Uncover the pan, add the freshly grated coconut and chopped coriander leaves.
Prepare the Curry Base (Tadka)
Simmer the Curry
Garnish and Serve
Gently mix the coconut and coriander into the cabbage and cook for another 1-2 minutes without the lid to allow any excess moisture to evaporate. Turn off the heat and serve hot.