A comforting Goan curry made with mixed vegetables simmered in a fragrant, roasted coconut and spice masala. This rich and flavorful dish is perfect with steamed rice or Goan pav.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
323cal
7gprotein
37gcarbs
19g
Ingredients
3 tbsp Coconut Oil (Divided use)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Black Peppercorns
4 Cloves
1 inch piece Cinnamon Stick
5 Dried Red Chilies (Use a mix of Kashmiri for color and a spicier variety for heat)
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
Fiber-rich mixed vegetable tonak with soft Goan sannas. Perfectly spiced and gut-friendly comfort food!
This goan dish is perfect for dinner. With 554.79 calories and 9.67g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Fresh Grated Coconut (Can use frozen, thawed coconut)
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in warm water)
1 tsp Mustard Seeds
10 Curry Leaves
1 large Potato (Peeled and cut into 1-inch cubes)
1 medium Carrot (Peeled and cut into 1/2-inch rounds)
100 g Green Beans (Trimmed and cut into 1-inch pieces)
1 cup Cauliflower Florets
0.5 cup Green Peas (Frozen or fresh)
1.5 tsp Salt (Or to taste)
1 tsp Goan Garam Masala (Can substitute with regular garam masala)
2.5 cups Water (Approx. 1/2 cup for grinding and 2 cups for the curry)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Roast the Masala Ingredients
Heat 1 tbsp of coconut oil in a heavy-bottomed pan over medium heat.
Add coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, and dried red chilies. Roast for 1-2 minutes until they become aromatic.
Add the roughly sliced onion, garlic, and ginger. Sauté for 5-7 minutes until the onion softens and turns light golden.
Add the grated coconut. Reduce the heat to low-medium and roast for 8-10 minutes, stirring continuously, until the coconut is a deep, fragrant golden brown. This step is crucial for the curry's color and flavor.
Turn off the heat, stir in the turmeric powder, and let the mixture cool down completely.
2
Grind the Masala Paste
Transfer the cooled roasted ingredients to a high-speed blender.
Add the tamarind paste and about 1/2 cup of water.
Grind to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding. The paste should be thick.
3
Prepare the Curry Base
Heat the remaining 2 tbsp of coconut oil in a large pot or kadai over medium heat.
Add the mustard seeds and allow them to splutter completely.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
4
Cook the Vegetables and Masala
Add the cubed potatoes and carrots to the pot. Sauté for 2-3 minutes.
Add the remaining vegetables (green beans, cauliflower, peas) and salt. Mix well and cook for another 2 minutes.
Add the ground masala paste. Stir continuously and cook for 5-7 minutes, until the paste darkens slightly and you see oil separating from the sides.
Pour in 2 cups of hot water, mix thoroughly to combine, and scrape any bits from the bottom of the pot.
5
Simmer and Finish the Curry
Bring the curry to a gentle boil, then reduce the heat to low.
Cover the pot and let it simmer for 15-20 minutes, or until the vegetables, especially the potatoes, are tender.
Stir in the Goan garam masala and cook for one more minute.
Check for seasoning and add more salt if necessary. Let the curry rest for 10 minutes before serving.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or Goan pav.
Servings4
Serving size: 3 pieces
232cal
3gprotein
30gcarbs
12gfat
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)
Instructions
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
