

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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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 light and tangy Maharashtrian soup made from ripe tomatoes and fresh coconut, balanced with a hint of jaggery. This comforting saar is finished with a classic tempering and is perfect with steamed rice.
Serving size: 1 serving

A simple and wholesome Konkani stir-fry made with tender ridge gourd, aromatic tempering, and fresh coconut. This classic side dish is light, healthy, and comes together in under 25 minutes, perfect with dal and rice.
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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This konkani dish is perfect for dinner. With 750.9300000000001 calories and 14.57g of protein per serving, it's a nutritious choice for your meal plan.
Pressure Cook the Rice
Rest and Fluff
Serve
Boil the Tomatoes
Blend the Base
Simmer the Saar
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.
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.
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.
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.
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.
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.
Heat the oil for frying.
Fry the appalams one by one.
Drain and serve.
Prepare the Tempering (Tadka)
Combine, Garnish, and Serve