Ukda Tandul, Tomato Saar, Gosale Upkari and Appalam

Ingredients

• 4 medium Tomato (ripe and red)
• 0.25 cup Fresh Coconut (grated)
• 1 piece Green Chilli (adjust to taste)
• 0.5 inch Ginger
• 1 tbsp Jaggery (grated or powdered)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder (preferably Kashmiri for color)
• 1 tsp Salt (adjust to taste)
• 3 cup Water (divided)
• 1.5 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 8 leaves Curry Leaves
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Boil the Tomatoes

   • Wash and roughly chop the tomatoes.
   • In a medium pot, combine the chopped tomatoes with 1 cup of water.
   • Bring the mixture to a boil over medium heat. Cook for 8-10 minutes until the tomatoes are very soft and the skins begin to separate.
   • Remove from heat and allow the mixture to cool down completely.
2. 2

   Blend the Base

   • Transfer the cooled tomatoes along with their cooking water to a blender.
   • Add the grated fresh coconut, green chilli, and ginger to the blender.
   • Blend until you achieve a very smooth and fine paste.
3. 3

   Simmer the Saar

   • Pour the blended tomato-coconut paste into the same pot.
   • Add the remaining 2 cups of water, turmeric powder, red chilli powder, jaggery, and salt. Stir well to combine, ensuring there are no lumps.

Ingredients

• 500 g Ridge Gourd (About 2 medium-sized, choose tender ones)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 2 pcs Dried Red Chillies (Broken into halves)
• 10 pcs Curry Leaves (From one sprig)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Jaggery Powder (Optional, but recommended for authentic taste)
• 4 tbsp Fresh Grated Coconut

Instructions

1. 1

   Prepare the Ridge Gourd: Wash the ridge gourd thoroughly. Using a peeler, lightly shave off only the sharp, hard ridges. Leave the tender green skin intact as it is nutritious. Chop the gourd into uniform 1/2-inch cubes and set aside.

2. 2

   Prepare the Tempering (Tadka): Heat coconut oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds. Immediately add the urad dal and sauté for about a minute until it turns a light golden brown. Add the broken dried red chillies and curry leaves, and sauté for another 20-30 seconds until the leaves are crisp.

3. 3

   Cook the Upkari: Add the chopped ridge gourd to the pan along with turmeric powder and salt. Stir well to ensure the gourd is evenly coated with the tempering spices.

4. 4

   Simmer and Soften: Cover the pan with a lid and reduce the heat to low. Cook for 8-10 minutes, stirring occasionally. The ridge gourd will release its own water, so there is no need to add any extra. Cook until the gourd is tender but still holds its shape.

5. 5

   Garnish and Finish: Once the gourd is cooked through, remove the lid. Add the fresh grated coconut and the optional jaggery powder. Mix gently and cook uncovered for another 2 minutes to allow any excess moisture to evaporate. Check for seasoning and adjust salt if needed.

6. 6

   Serve: Serve the Gosale Upkari hot as a side dish with steamed rice and dal (like Konkani dalitoy) or with chapatis for a complete meal.

Ingredients

• 8 pieces Appalam (Plain or pepper variety works well. Check for gluten-free if needed.)
• 2 cup Vegetable Oil (For deep frying. Any neutral oil like sunflower or canola is suitable.)

Instructions

1. 1

   Heat the oil for frying.

   • Pour about 1-2 inches of oil into a kadai or a deep, small pan.
   • Heat the oil over medium-high heat for 2-3 minutes.
   • Test the oil's temperature by dropping a small piece of appalam into it. If it sizzles and rises to the top immediately, the oil is ready.
2. 2

   Fry the appalams one by one.

   • Using tongs, carefully slide one appalam into the hot oil.
   • Gently press it down with a slotted spoon for 2-3 seconds to ensure it cooks evenly.
   • The appalam will puff up and turn a light golden color in about 5-7 seconds. Immediately flip it over.
   • Fry the other side for another 3-5 seconds until it's crisp.
3. 3

   Drain and serve.

   • Quickly remove the appalam from the oil using the tongs, letting excess oil drip back into the pan.
   • Place the fried appalam on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all remaining appalams.
   • Serve immediately for the best crispy texture alongside rice and curry.