

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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Iron-boosting Kulith Kadhi with fluffy rice and fiber-rich tendli – an energy-giving meal!

A rustic and earthy Maharashtrian curry made from horse gram flour and tangy yogurt. This nutritious dish, known as Kulithachi Pithi, has a unique flavor and is best enjoyed with steamed rice and a dollop of ghee.
Serving size: 1 cup

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.

A simple and delicious Konkani-style stir-fry made with ivy gourd, tempered with classic South Indian spices. This crunchy and savory side dish pairs perfectly with rice and dal.
Serving size: 1 cup


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Iron-boosting Kulith Kadhi with fluffy rice and fiber-rich tendli – an energy-giving meal!
This konkani dish is perfect for dinner. With 578.99 calories and 14.13g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Kadhi Base
Simmer the Kadhi
Prepare the Tempering (Tadka)
Combine and Serve
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Prepare the Ivy Gourd: Wash the ivy gourd (tendli) thoroughly. Trim both ends. Slice them into thin, uniform rounds or cut them lengthwise into four quarters. Set aside.
Make the Tempering (Tadka): Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter for about 30 seconds. Immediately add the urad dal and sauté for about 1 minute until it turns a light golden brown. Add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until the leaves are crisp and fragrant.
Cook the Upkari: Add the sliced ivy gourd to the pan along with turmeric powder and salt. Mix well to coat the vegetables evenly with the spices. Cover the pan, reduce the heat to low, and cook for 15-20 minutes. Stir every 4-5 minutes to prevent sticking. Cook until the tendli is tender but still retains a slight crunch. If the mixture seems too dry, sprinkle 1-2 tablespoons of water.
Finish and Garnish: Once the ivy gourd is cooked, add the fresh grated coconut and optional powdered jaggery. Stir well to combine and cook uncovered for another 2 minutes to let the flavors meld.
Serve: Turn off the heat. Serve the Tendli Upkari hot as a side dish with rice and dal, or with chapatis.