A comforting and simple Maharashtrian porridge made from steamed rice flour. Lightly spiced with green chilies and cumin, this gluten-free dish is a traditional breakfast favorite, ready in under 20 minutes. Its soft, savory texture makes it an easily digestible and wholesome meal.
A comforting Konkani curry made with tender ash gourd and lentils in a fragrant, tangy coconut masala. This traditional dish from the Mangalorean coast is a beautiful balance of sweet, sour, and spice, perfect with steamed rice.
A simple yet flavorful Goan stir-fry where tender okra is tossed with golden, crispy garlic and a hint of red chili. This quick and easy side dish, known as 'Talasani' for its garlic tempering, celebrates the natural taste of okra without any sliminess.
About Ukda Sheet, Kuvale Koddel and Bhendi Talasani
Fiber-rich Ukda Sheet, creamy Kuvale Koddel, and perfectly spiced Bhendi Talasani - homestyle and gut-friendly.
This konkani dish is perfect for lunch. With 707.29 calories and 16.73g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Freshly grated, for garnish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Rice Flour Slurry
In a medium-sized mixing bowl, combine the rice flour, 2.5 cups of water, and salt.
Whisk thoroughly until you have a smooth, lump-free, thin batter. Set this aside.
2
Prepare the Tempering (Tadka)
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the cumin seeds and let them sizzle for a few seconds.
Add the hing, finely chopped green chilies, and curry leaves. Sauté for another 30-40 seconds until the curry leaves turn crisp and fragrant.
3
Cook the Ukda Sheet
Reduce the heat to low. Give the rice flour slurry a quick stir again, as the flour tends to settle at the bottom.
While stirring the tempering in the pan with one hand, slowly and steadily pour the slurry with the other. This continuous stirring is crucial to prevent lumps.
Keep stirring constantly for 2-3 minutes. The mixture will begin to thicken rapidly and turn from a liquid to a soft, porridge-like consistency.
Once thickened, cover the pan with a lid and let it cook on the lowest possible heat for 5-7 minutes. This steaming process cooks the rice flour completely.
The Ukda Sheet is cooked when it becomes non-sticky, glossy, and starts to leave the sides of the pan.
4
Garnish and Serve
Turn off the heat. Fluff the cooked mixture gently with a spatula.
Garnish with freshly grated coconut and chopped coriander leaves.
Serve immediately while hot. It can be enjoyed on its own or with a side of pickle or chutney.
Servings
4
Serving size: 1 cup
323cal
10gprotein
39gcarbs
16gfat
Ingredients
500 g Ash Gourd (Peeled and cut into 1-inch cubes)
0.75 cup Toor Dal (Rinsed and soaked for 30 minutes)
0.5 tsp Turmeric Powder
4.25 cup Water (Divided for cooking, grinding, and adjusting consistency)
1.25 tsp Salt (Adjust to taste)
1 cup Grated Coconut (Fresh or frozen (thawed))
4 pcs Byadgi Red Chilies (Mild, for color. Adjust to your spice preference.)
1.5 tbsp Coriander Seeds
1 tsp Urad Dal (For the masala paste)
1 inch Tamarind (Marble-sized piece, seeds removed)
1 tbsp Jaggery (Powdered or grated, adjust to taste)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
Instructions
1
Pressure Cook the Dal and Ash Gourd
In a pressure cooker, combine the soaked and drained toor dal, cubed ash gourd, turmeric powder, and 3 cups of water.
Secure the lid and pressure cook over medium heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Coconut Masala
While the dal is cooking, heat a small pan over low heat. Dry roast the coriander seeds, urad dal, and Byadgi red chilies for 2-3 minutes until they become aromatic and the dal turns light golden. Do not let them burn.
Transfer the roasted spices to a grinder jar. Add the grated coconut and the seedless tamarind piece.
Add about 1/4 cup of water and grind to a very smooth, thick paste. Add a little more water, one tablespoon at a time, only if necessary to facilitate grinding.
3
Combine and Simmer the Curry
Once the pressure has released, open the cooker. Gently mash the cooked dal and ash gourd mixture with the back of a ladle to create a creamy base.
Stir in the ground coconut masala paste, jaggery, and salt.
500 g Okra (Washed, dried completely, and cut into 1-inch pieces)
3 tbsp Coconut Oil (Authentic for Goan cuisine)
12 cloves Garlic (Coarsely crushed or roughly chopped)
3 whole Dried Red Chilies (Broken in half)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
Instructions
1
Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot, add the cut okra in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
2
Stir-fry the okra for 8-10 minutes, stirring occasionally. Allow it to get slightly charred and browned at the edges. Cook until it's tender and the natural sliminess has disappeared. Once cooked, remove the okra from the pan and set it aside on a plate.
3
In the same pan, using the remaining oil, add the crushed garlic and broken dried red chilies. Sauté for 1-2 minutes on medium heat until the garlic turns golden brown and fragrant. Be careful not to burn it, as it can become bitter.
4
Return the fried okra to the pan with the garlic and chilies. Add the turmeric powder and salt. Gently toss everything together for about 30 seconds to ensure the okra is evenly coated with the spices.
5
Continue to cook for another 1-2 minutes, allowing the flavors to meld together. Serve the Bhendi Talasani hot as a side dish with Goan fish curry, rice, or with chapatis.
Add 1 cup of water, or more as needed, to achieve your desired consistency. The curry should be thick but pourable.
Mix everything thoroughly and bring the curry to a gentle boil. Reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally, to allow the flavors to meld beautifully.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
Add the curry leaves and hing. Sauté for another 10-15 seconds until the curry leaves turn crisp and fragrant.
5
Finish and Serve
Immediately pour the hot tempering over the simmering Kuvale Koddel.
Stir gently to incorporate the tempering, then turn off the heat.
Cover the pot and let the curry rest for at least 5-10 minutes. This step is crucial for the tempering flavors to infuse throughout the dish.
