

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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Fiber-rich rice with tangy Kulith Saaru and crispy Appalam – a gut-friendly, delicious homestyle meal.

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 serving
Rinse and Soak the Rice

A rustic and hearty South Indian soup made from horse gram stock. It's tangy, lightly spiced, and packed with nutrients. Traditionally enjoyed with steamed rice for a comforting meal.

A quick and delightful Gujarati stir-fry featuring tender raw bananas tossed with the bold flavors of cumin and freshly cracked black pepper. It's a simple, savory side dish that comes together in under 20 minutes, perfect with rotis and dal.
Serving size: 1 serving

Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
Serving size: 1 serving


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


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Fiber-rich rice with tangy Kulith Saaru and crispy Appalam – a gut-friendly, delicious homestyle meal.
This konkani dish is perfect for dinner. With 1123.4299999999998 calories and 26.21g of protein per serving, it's a nutritious choice for your meal plan.
Pressure Cook the Rice
Rest and Fluff
Serve
Serving size: 1 serving
Soak and Cook Horse Gram (Soak: 6-8 hours, Cook: 25-30 mins)
Prepare Stock and Tamarind Water (5 mins)
Grind the Masala Paste (3 mins)
Prepare the Bananas: Lightly oil your hands to prevent sap from staining them. Peel the raw bananas and slice them into uniform 1/4-inch thick rounds. Immediately place the slices into a bowl of cold water to prevent oxidation and browning. This step should take about 5-7 minutes.
Temper the Spices: Heat oil in a wide pan or kadai over medium heat. Once the oil is hot (about 1 minute), add the cumin seeds. Allow them to sizzle and become fragrant for about 30 seconds. Then, add the asafoetida and stir for a few seconds.
Sauté the Bananas: Thoroughly drain the water from the banana slices. Add the drained slices to the pan. Sprinkle turmeric powder, coarsely ground black pepper, and salt over them. Gently toss everything together to ensure the banana slices are evenly coated with the spices.
Cook Until Tender: Cover the pan with a lid and reduce the heat to low-medium. Cook for 6-8 minutes, stirring gently every 2-3 minutes to prevent sticking. The bananas are done when they are tender enough to be pierced easily with a fork but still retain their shape.
Add Finishing Flavors: Once the bananas are cooked, turn off the heat. Add the sugar (if using) and freshly squeezed lemon juice. Mix gently one last time to combine. The residual heat will dissolve the sugar.
Garnish and Serve: Garnish with finely chopped coriander leaves. Serve the Jeera Meera Kelo hot as a side dish with fresh rotis, phulkas, or alongside dal and rice.
Heat the oil for frying.
Fry the appalams one by one.
Drain and serve.
Prepare the Tempering (2 mins)
Combine and Simmer the Saaru (10 mins)
Garnish and Serve (1 min)