A unique Goan mixed vegetable curry, simmered with pigeon pea lentils and a fragrant coconut-spice paste. Its distinct flavor comes from teppal (Sichuan peppercorns), tamarind, and jaggery, creating a perfect balance of sweet, sour, and spicy notes.
Prep20 min
Cook35 min
Soak30 min
Servings4
Serving size: 1 cup
349cal
11gprotein
64gcarbs
Ingredients
0.5 cup Toor Dal (Rinsed thoroughly)
0.5 tsp Turmeric Powder
100 g Yam (Peeled and cut into 1-inch cubes)
100 g Red Pumpkin (Peeled and cut into 1-inch cubes)
2 pcs Drumsticks (Cut into 2-inch pieces)
1 pcs Corn on the Cob (Cut into 3-4 rounds)
1 cup Fresh Grated Coconut
4 pcs Dried Kashmiri Red Chilies (Stems removed and soaked in warm water for 15 minutes)
A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
A refreshing, no-cook Goan curry made with tangy kokum and creamy coconut milk. This instant sol kadi is tempered with classic Indian spices and is perfect for cooling down on a hot day, served alongside rice and fish curry.
This goan dish is perfect for lunch. With 542.78 calories and 13.690000000000001g of protein per serving, it's a nutritious choice for your meal plan.
10gfat
2 tbsp Jaggery (Grated or powdered, adjust to taste)
1 tbsp Tamarind Paste (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
4 cup Water (For cooking dal, vegetables, and adjusting gravy)
Instructions
1
Cook the Dal and Vegetables
In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1.5 cups of water. Cook for 3-4 whistles over medium heat until the dal is completely soft and mushy. Mash it lightly with the back of a spoon and set aside.
In a large, heavy-bottomed pot, add the cubed yam, sweet potato, and corn rounds with 2 cups of water. Bring to a boil and cook for about 8-10 minutes until they are partially tender.
Add the cubed pumpkin and drumstick pieces to the pot. Continue to cook for another 7-8 minutes until all vegetables are fork-tender but still retain their shape. Do not overcook.
2
Prepare the Coconut Masala Paste
While the vegetables are cooking, prepare the masala. In a blender or grinder jar, add the fresh grated coconut, soaked dried red chilies (discard the soaking water), and teppal.
Add 2-3 tablespoons of water and grind to a smooth, thick paste. Add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3
Combine and Simmer the Curry
To the pot with the cooked vegetables, add the mashed dal and mix gently to combine.
Stir in the ground coconut masala paste, grated jaggery, tamarind paste, and salt.
Add up to 0.5 cup of water, or as needed, to achieve a thick but pourable gravy consistency. Mix everything well.
Bring the curry to a gentle simmer over low-medium heat. Cook for 10-12 minutes, stirring occasionally, to allow all the flavors to meld together. Avoid boiling it vigorously as this can cause the coconut to split.
4
Final Adjustments and Serving
Taste the Khatkhate and adjust the seasoning. Add more salt, jaggery, or tamarind paste if needed to achieve the perfect balance of spicy, sweet, and sour flavors.
Once the desired flavor is achieved, turn off the heat. Let it rest for 10 minutes before serving.
Serve hot with steamed Goan rice or plain steamed rice.
4
Serving size: 1.5 cups
98cal
2gprotein
19gcarbs
2gfat
Ingredients
2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
1 tsp Salt (Adjust to taste.)
1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)
Instructions
1
Rinse and Soak the Rice
Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
After soaking, drain all the water from the rice using a fine-mesh sieve.
2
Pressure Cook the Rice
Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
Give it a gentle stir to combine the ingredients.
Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3
Rest and Fluff
After the second whistle, turn off the heat completely. Do not try to open the cooker.
Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
Once the pressure has fully subsided, carefully open the lid.
Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4
Serve
Let the rice sit for another 2-3 minutes before serving.
Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.
Immediately add the asafoetida and fresh curry leaves. Be careful as the leaves will sizzle. Sauté for another 10-15 seconds until the curry leaves turn crisp and aromatic.
4
Finish and Serve
Carefully pour the hot tempering over the kokum-coconut milk mixture. You will hear a satisfying sizzle.
Stir gently to incorporate the flavors of the tempering throughout the kadi.
Garnish with freshly chopped coriander leaves.
Serve immediately at room temperature or chill for 30 minutes for a more refreshing experience. It pairs wonderfully with steamed rice and spicy Goan fish curry.
