vegetariansoy-free
konkani
Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
70 min
415 cal
6gProtein
41gCarbs
28gFat
3Recipes
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A fragrant one-pot rice dish from Maharashtra, cooked with a medley of vegetables and the unique, aromatic goda masala. It’s a comforting and hearty meal, perfect for a wholesome lunch or dinner.
Serving size: 1 cup
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This konkani dish is perfect for lunch. With 837.6099999999999 calories and 25.17g of protein per serving, it's a muscle-gain option for your meal plan.
Preparation: Rinse the rice under running water until it runs clear. Soak the rice in ample water for 20-30 minutes. Drain completely and set aside. Meanwhile, prep all your vegetables.
Tempering and Sautéing Aromatics: Heat oil in a 3-liter pressure cooker over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, curry leaves, and cashews. Sauté for 30-40 seconds until the cashews turn light golden.
Cook Vegetables: Add the sliced onions and sauté for 3-4 minutes until they become translucent. Add the ginger-garlic paste and green chilies, and cook for another minute. Now, add the cubed potatoes, eggplant, and ivy gourd. Sauté for 4-5 minutes, stirring occasionally.
Add Spices and Rice: Add the green peas. Lower the heat and add turmeric powder, red chili powder, and the star ingredient, goda masala. Mix well and cook for 30 seconds. Add the drained rice and gently sauté for 1-2 minutes, ensuring the grains are coated with the spices without breaking them.
Pressure Cook: Pour in 3 cups of hot water. Add the tamarind pulp, jaggery, and salt. Stir gently to combine everything. Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles (about 10-12 minutes).
Rest and Garnish: Turn off the heat and allow the pressure to release naturally. This is crucial for perfectly cooked, non-mushy rice. Once the pressure has settled, open the lid. Let the rice rest for 5 minutes, then gently fluff it with a fork.
Serve: Drizzle with ghee (if using). Garnish generously with freshly grated coconut and chopped coriander leaves. Serve hot with a side of plain yogurt, raita, or a simple koshimbir (salad).
Serving size: 1 cup
Prepare the Moong Dal: Rinse the yellow moong dal 2-3 times under cold running water until the water runs clear. Place the dal in a bowl and cover with 3 cups of fresh water. Let it soak for 2 to 3 hours. The dal should be tender enough to be easily crushed between your fingers. Once soaked, drain all the water completely using a fine-mesh sieve or colander. Set aside.
Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal. To this, add the finely chopped cucumber, grated carrot, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves.
Season the Salad: Just before serving, add the salt and fresh lemon juice to the bowl. Gently toss all the ingredients together until everything is well combined. Avoid over-mixing.
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30-40 seconds. Immediately add the hing and curry leaves. Be careful as the curry leaves will splutter. Sauté for another 15-20 seconds until the leaves are crisp and aromatic.
Finish and Serve: Pour the hot tempering directly over the prepared kosambari mixture. Give it one final, gentle mix to incorporate the flavors. Serve immediately to enjoy the best crunchy texture and fresh taste.