

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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Protein-packed Kulith Pithla with homestyle Rice Bhakri – a soul-satisfying, energy-giving meal!

A rustic and hearty Maharashtrian curry made from horse gram flour. This nutritious, protein-packed dish has a unique earthy flavor and pairs perfectly with bhakri or steamed rice.
Serving size: 1 serving

A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
Serving size: 1 serving


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Protein-packed Kulith Pithla with homestyle Rice Bhakri – a soul-satisfying, energy-giving meal!
This konkani dish is perfect for breakfast. With 494.27 calories and 14g of protein per serving, it's a low-fat, low-cholesterol option for your meal plan.
Prepare the Slurry: In a medium bowl, combine the horse gram flour and 3 cups of water. Use a whisk to mix thoroughly, ensuring there are absolutely no lumps. The slurry should be smooth. Set aside.
Prepare the Tempering (Tadka): Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Then, add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onion, crushed garlic, and slit green chilies to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Add Spices: Stir in the turmeric powder and red chili powder. Cook for about 30 seconds, stirring constantly to prevent the spices from burning and to release their aroma.
Cook the Pithla: Reduce the heat to low. Give the horse gram flour slurry a quick stir, then slowly pour it into the pan while stirring continuously with your other hand. This is crucial to prevent lumps. Add the salt and kokum petals (if using).
Simmer and Thicken: Increase the heat to medium and bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low, cover, and let it simmer for 8-10 minutes. Stir occasionally to prevent it from sticking to the bottom. The pithla will thicken to a porridge-like consistency.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with jowar bhakri, bajra roti, or steamed rice.
Prepare the 'Ukad' (Dough Starter)
Form the Initial Dough
Knead the Dough
Shape the Bhakris
Pat or Roll the Bhakri
Cook and Puff the Bhakri
Serve