

Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
Loading...
Tangy-sweet kairas with steamed rice and crispy potato fritters – an energy-giving, perfectly spiced combo!

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 Mangalorean sweet, sour, and spicy curry made with raw mangoes. This seasonal delicacy, also known as Ambe Upkari, is a burst of flavor and pairs perfectly with steamed rice and dal.
Serving size: 0.5 cup

Crispy, golden-brown potato slices coated in spiced semolina and shallow-fried to perfection. This simple Goan side dish is the perfect crunchy accompaniment to rice and curry.
Serving size: 1 serving


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


Aromatic, perfectly spiced Konkani chicken curry with soft shevayi – a protein-packed, soul-satisfying treat!


Tangy sukka bangda chutney with fiber-rich bhakri & cool sol kadi. An energy-giving, unique flavor combo!


Crispy Gavti fish fry with steamed rice & tangy kokum saar - a perfect energy-giving coastal delight!


Crispy Goan prawns, fluffy rice & gut-friendly dalithoy. A protein-packed, homestyle dinner!


Protein-packed oyster sukka with fluffy rice & tangy sol kadi – a soul-satisfying coastal delight!
Tangy-sweet kairas with steamed rice and crispy potato fritters – an energy-giving, perfectly spiced combo!
This konkani dish is perfect for dinner. With 544.13 calories and 9.4g of protein per serving, it's a nutritious choice for your meal plan.
Pressure Cook the Rice
Rest and Fluff
Serve
In a medium pot or saucepan, combine the cubed raw mangoes, 1.5 cups of water, turmeric powder, and salt. Stir gently to mix.
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a simmer and cook for 8-10 minutes. The mango pieces should be tender when pierced with a fork but still hold their shape.
Add the powdered jaggery to the pot. Stir well until it dissolves completely. Let the curry simmer for another 3-4 minutes, allowing the flavors to meld and the gravy to thicken slightly.
While the curry simmers, prepare the tempering (tadka). Heat the coconut oil in a small pan 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 broken dried red chilies and asafoetida to the hot oil. Sauté for about 20-30 seconds until the chilies darken slightly and become aromatic. Be careful not to burn them.
Immediately pour the hot tempering over the mango curry. Stir gently to incorporate. Turn off the heat and cover the pot.
Let the Kairas rest for at least 10-15 minutes before serving. This allows the flavors to deepen. Serve warm or at room temperature with steamed rice and a simple dal.
Prepare the Potatoes
Season the Potato Slices
Prepare Coating and Dredge
Shallow Fry the Phodis
Flip and Finish Cooking
Drain and Serve