

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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Aromatic rice with tangy pineapple curry and crunchy cabbage – a wholesome, energy-giving delight.

A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
Serving size: 1.5 cups
Rinse and Soak the Rice

A delightful Konkani curry blending sweet ripe mangoes and tangy pineapple in a unique coconut-mustard seed gravy. This sweet, sour, and pungent dish is a festive classic, perfect with steamed rice.
Serving size: 1 cup

A simple and delightful Konkani-style cabbage stir-fry with a classic tempering of mustard seeds and lentils, finished with fresh coconut. This quick and healthy side dish comes together in under 25 minutes and pairs perfectly with rice and dal.
Serving size: 1 cup


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Aromatic rice with tangy pineapple curry and crunchy cabbage – a wholesome, energy-giving delight.
This konkani dish is perfect for dinner. With 448.53 calories and 6.96g of protein per serving, it's a nutritious choice for your meal plan.
Pressure Cook the Rice
Rest and Fluff
Serve
Cook the Fruits
Prepare the Coconut-Mustard Paste
Combine and Simmer the Curry
Preparation: Rinse the cabbage thoroughly and shred it finely. You can use a knife, a mandoline slicer, or a food processor with a shredding attachment. Slit the green chillies lengthwise and set aside.
Tempering (Tadka): Heat coconut oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Cook the Cabbage: Add the slit green chillies and the finely shredded cabbage to the pan. Sprinkle the turmeric powder and salt over the cabbage. Toss everything together for about 2 minutes, ensuring the cabbage is well-coated with the tempering and spices.
Garnish and Serve: Once the cabbage is cooked to your preference, turn off the heat. Add the fresh grated coconut and optional chopped coriander leaves. Gently mix everything together. Let it sit for a minute for the flavors to meld. Serve the Cabbage Upkari hot as a side dish with rice and dal, or with chapatis.
Prepare the Tempering (Tadka)
Finish and Serve