

Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
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Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Serving size: 3 sannas

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Serving size: 0.5 cup


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This konkani dish is perfect for dinner. With 1036.25 calories and 25.360000000000003g of protein per serving, it's a nutritious choice for your meal plan.
Soak Rice and Poha (4-6 hours)
Grind the Batter (10 minutes)
Activate Yeast and Ferment Batter (1-2 hours)
Steam the Sannas (15 minutes per batch)
Cool and Serve (5 minutes)
Serving size: 1 cup
Prepare the Chickpeas: Wash the brown chickpeas thoroughly and soak them in plenty of water overnight, or for at least 8 hours.
Cook the Chickpeas: Drain the soaked chickpeas. Transfer them to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt. Pressure cook for 5-6 whistles on medium heat, or until they are tender (about 20-25 minutes). Do not discard the cooking water; set it aside with the chickpeas.
Roast the Masala Ingredients: Heat a heavy-bottomed pan over medium-low heat. First, dry roast the coriander seeds, cumin seeds, and dried red chilies for 1-2 minutes until fragrant. Remove them from the pan. In the same pan, add the grated coconut and roast, stirring continuously, for 4-5 minutes until it turns a uniform golden brown. Be careful not to burn it.
Grind the Masala Paste: Let the roasted ingredients cool down completely. Transfer them to a grinder jar along with the turmeric powder and tamarind paste. Add about 1/4 to 1/2 cup of water and grind to a very smooth, thick paste.
Prepare the Curry Base: Heat 2 tbsp of coconut oil in a deep pan or kadai over medium heat. Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and golden brown.
Cook the Curry: Add the ground masala paste to the sautéed onions. Cook for 5-7 minutes, stirring frequently, until the paste darkens slightly and oil begins to separate from the sides. Add the cooked chickpeas along with all their reserved cooking water. Stir in the grated jaggery, Goan garam masala, and the remaining 0.75 tsp of salt. Mix well.
In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.
Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.
Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.
Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.
Simmer and Thicken: Bring the curry to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, allowing the flavors to meld together. The gravy will thicken as it simmers.
Prepare the Tempering (Tadka): While the curry simmers, heat the remaining 1 tbsp of coconut oil in a small tadka pan. Add the mustard seeds and let them splutter. Then add the curry leaves and asafoetida, and sauté for 30 seconds.
Finish and Serve: Pour the hot tempering over the simmering curry and stir gently. Garnish with freshly chopped cilantro. Serve hot with Goan pao, poi, or steamed rice.