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 traditional Konkani curry featuring tender Malabar spinach and a tangy coconut-tamarind gravy. This comforting dish is simple to make and pairs perfectly with steamed rice for a wholesome meal.
A unique, tangy, and spicy pickle that's a burst of flavor. This South Indian recipe transforms starfruit into a delightful condiment that pairs perfectly with curd rice or dal.
Iron-boosting Malabar spinach curry with steamed rice & tangy starfruit pickle. A gut-friendly, perfectly spiced treat!
This konkani dish is perfect for lunch. With 589.0799999999999 calories and 13.08g 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.
4
Serving size: 1 serving
267cal
8gprotein
28gcarbs
15gfat
Ingredients
250 g Malabar Spinach (Also known as Vali. Use tender stems and leaves, chopped.)
0.5 cup Toor Dal (Rinsed and soaked for at least 30 minutes.)
1 cup Fresh Grated Coconut
5 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended for color and mild heat.)
1 tbsp Coriander Seeds
1 inch piece Tamarind (Seedless, about the size of a small marble.)
0.5 tsp Turmeric Powder
2 tbsp Coconut Oil
1 tsp Mustard Seeds
5 cloves Garlic (Peeled and lightly crushed.)
1 sprig Curry Leaves
1.25 tsp Salt (Adjust to taste.)
3.5 cups Water (Divided for cooking and grinding.)
Instructions
1
Cook the Dal and Spinach
In a pressure cooker, combine the soaked and drained toor dal, turmeric powder, and 1.5 cups of water.
Pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy. Allow the pressure to release naturally. This should take about 15 minutes.
Once the pressure has released, open the cooker and lightly mash the dal. Add the chopped Malabar spinach stems and leaves.
Add another 0.5 cup of water if the mixture is too thick. Cook on medium heat for 5-7 minutes, until the spinach is wilted and the stems are tender but not mushy.
2
Prepare the Coconut Masala Paste
While the dal cooks, gently dry roast the dried red chilies and coriander seeds in a small pan over low heat for 1-2 minutes until they become fragrant. Be careful not to burn them.
Transfer the roasted spices to a blender jar. Add the fresh grated coconut and the piece of tamarind.
Add 0.5 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water, a tablespoon at a time, if needed to achieve a smooth consistency.
2 tbsp Kashmiri Red Chili Powder (For color and mild heat)
0.5 tsp Turmeric Powder
0.5 tsp Asafoetida (Also known as Hing)
2 tbsp Salt (Adjust to taste, pickles require more salt for preservation)
0.25 cup White Vinegar (Acts as a preservative)
Instructions
1
Prepare and Salt the Starfruit
Wash the starfruit thoroughly and pat them completely dry with a clean cloth. Any moisture can spoil the pickle.
Trim the green edges and ends of each starfruit, then slice them into 1/4-inch thick rounds. Remove and discard any visible seeds.
Place the sliced starfruit in a non-metallic bowl. Add 1 tablespoon of salt and 1/4 teaspoon of turmeric powder.
Toss gently to coat all the pieces well and set aside for 30 minutes. This process, called curing, helps draw out excess water.
2
Prepare the Tempering (Tadka)
Heat sesame oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30-40 seconds.
Add the fenugreek seeds and sauté for 10-15 seconds until they are fragrant but not burnt.
3
Sauté Aromatics and Spices
Add the sliced garlic, broken dried red chilies, and curry leaves to the pan. Sauté for 1-2 minutes until the garlic is fragrant and turns light golden.
Pour the ground coconut masala paste into the pressure cooker with the cooked dal and spinach.
Add salt and 1 cup of water, or more, to adjust the consistency. The curry should be thick but pourable.
Stir everything together well and bring the curry to a gentle boil over medium heat.
Reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally, to allow the flavors to meld together.
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. Wait for them to splutter completely, which takes about 30 seconds.
Add the crushed garlic cloves and sauté for about a minute until they turn fragrant and light golden brown.
Finally, add the curry leaves and let them sizzle and turn crisp, which takes just a few seconds.
5
Finish and Serve
Immediately pour the hot tempering over the simmering Vali Ambat.
Stir gently to combine. Turn off the heat, cover the pot, and let it rest for 5 minutes to allow the tempering flavors to infuse into the curry.
Serve hot with steamed rice or red boiled rice for an authentic Konkani meal.
Turn off the heat to prevent the spices from burning. Add the Kashmiri red chili powder, the remaining 1/4 teaspoon of turmeric powder, and the asafoetida.
Stir continuously for 30 seconds, allowing the spices to cook in the residual heat of the pan.
4
Combine and Finish the Pickle
Add the salted starfruit slices (along with any water released) to the pan.
Add the remaining 1 tablespoon of salt and the white vinegar.
Turn the heat back on to low and mix everything gently to combine.
Cook for 2-3 minutes, just until the starfruit is slightly tender but still retains a bite. Avoid overcooking to maintain texture.
5
Cool and Store
Turn off the heat and allow the pickle to cool down to room temperature completely.
Once cooled, carefully transfer the starfruit pickle to a clean, dry, and sterilized airtight glass jar.
Let the pickle mature for at least 24-48 hours before serving for the flavors to meld and deepen.
