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 Mangalorean curry featuring tender Mangalore cucumber and lentils in a fragrant, freshly ground coconut masala. This traditional koddel balances sweet, sour, and spicy notes perfectly.
A simple and wholesome radish stir-fry from the Konkani coast of Karnataka. Tender radish is cooked with a classic South Indian tempering and finished with fresh coconut for a delightful side dish.
This konkani dish is perfect for lunch. With 645.76 calories and 13.120000000000001g 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.
305cal
8gprotein
33gcarbs
18gfat
Ingredients
500 g Mangalore Cucumber (Peeled and cubed into 1-inch pieces)
0.5 cup Toor Dal (Rinsed thoroughly)
0.5 tsp Turmeric Powder
3 cup Water (For cooking, plus more as needed for consistency)
2.5 tbsp Coconut Oil (Divided for roasting and tempering)
5 pcs Dried Red Chillies (Byadagi variety recommended for color and mild heat)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
2 tsp Urad Dal (Divided for masala and tempering)
1 cup Grated Coconut (Fresh or frozen (thawed))
1 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in warm water)
1 tbsp Jaggery (Powdered or grated, adjust to taste)
1.5 tsp Salt (Or to taste)
1 tsp Mustard Seeds
12 pcs Curry Leaves (Fresh)
0.25 tsp Asafoetida
Instructions
1
Pressure Cook Dal and Cucumber
In a pressure cooker, combine the rinsed toor dal, cubed Mangalore cucumber, turmeric powder, and 3 cups of water.
Secure the lid and pressure cook on high heat for 3-4 whistles, or until the dal is soft but the cucumber cubes are still intact.
Allow the pressure to release naturally. Once open, gently mash the dal with the back of a spoon, being careful not to break the cucumber pieces.
2
Roast Spices for Masala
Heat 1/2 tbsp of coconut oil in a small pan over low-medium heat.
Add the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, and 1 tsp of the urad dal.
Roast for 2-3 minutes, stirring constantly, until the spices become fragrant and the urad dal turns a light golden brown. Be careful not to burn them.
Remove from heat and set aside to cool completely.
3
Grind the Coconut Masala
Transfer the cooled roasted spices to a grinder jar.
500 g Radish (Peeled and chopped into 1/4-inch cubes)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
0.25 cup Water (For cooking the radish)
0.5 tsp Jaggery (Powdered, optional)
0.25 cup Fresh Grated Coconut
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the tempering. Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Add the mustard seeds and allow them to splutter, which should take about 30 seconds. Immediately add the urad dal and sauté for about 1 minute until it turns golden brown. Add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until fragrant.
2
Sauté and cook the radish. Add the chopped radish and turmeric powder to the pan. Stir well to coat the radish with the tempering spices and sauté for 2-3 minutes.
3
Simmer until tender. Pour in 1/4 cup of water, add salt, and mix. Bring to a gentle simmer, then cover the pan and reduce the heat to low. Cook for 10-12 minutes, stirring occasionally, until the radish is tender but still holds its shape. Most of the water should have evaporated.
4
Finish and serve. Uncover the pan, add the fresh grated coconut and optional powdered jaggery. Mix gently and cook for 1-2 more minutes. Garnish with freshly chopped coriander leaves. Serve hot as a side dish with rice and sambar or dal.
Add about 1/2 cup of water and grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to achieve the right consistency.
4
Simmer the Koddel
Transfer the cooked dal and cucumber mixture to a larger pot or kadai and bring it to a gentle boil over medium heat.
Stir in the ground coconut masala paste, powdered jaggery, and salt.
Mix well and add more hot water if the curry is too thick. The ideal consistency is similar to a thick sambar.
Reduce the heat to low and let it simmer for 10-12 minutes, allowing all the flavors to meld together. Stir occasionally to prevent it from sticking.
5
Prepare the Tempering (Oggarane)
In a small tadka pan, heat the remaining 2 tbsp of coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the remaining 1 tsp of urad dal and fry until it turns golden brown.
Add the curry leaves and asafoetida. Sauté for about 30 seconds until the leaves are crisp.
6
Finish and Serve
Pour the hot tempering over the simmering koddel.
Stir gently to combine, then turn off the heat.
Cover the pot and let it rest for 5 minutes to allow the tempering aromas to infuse into the curry.
