

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 Boiled Egg Fry with soft chapatis & refreshing Koshimbir - aromatic comfort food for dinner!

Crispy, savory spirals of chickpea flour seasoned with ajwain and chili. This traditional Maharashtrian fried snack, Tallele Thanthi, is a perfect crunchy treat for tea time or festivals like Diwali.
Serving size: 1 serving

A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Serving size: 1 serving

A refreshing Maharashtrian cucumber salad with a crunchy peanut texture and a simple tempering. It's the perfect cooling side dish for any spicy Indian meal, ready in minutes.
Serving size: 1 serving


Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.


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Crispy fried sole fish with steamed rice & tangy kokum saar - a perfect energy-giving comfort meal!
Protein-packed Boiled Egg Fry with soft chapatis & refreshing Koshimbir - aromatic comfort food for dinner!
This konkani dish is perfect for dinner. With 522.72 calories and 19.65g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Dough
Set Up for Frying
Fry the Thanthi
Drain, Cool, and Store
Prepare the Dough
Divide and Roll the Chapatis
Cook the Chapatis
Finish and Serve
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.