Here's a Udupi, Konkani style shredded raw mango pickle recipe for you. Known as hindi/kochla nonche in Konkani, kochchida mavinakayi uppinakayi in Kannada.
Sour, pickled raw mangoes in curds. A tangy, delicious side with a wonderful flavour of garlic seasoning. Serve with butter milk chillies for a great lunch.
An age old mango dish uses seasonal & simple ingredients to make a delicious, sweet, spicy dish. A delectable mango dish called as ambe sukke in Konkani.
Spicy, tangy bilimbi gojju that goes well with rice, curd rice, steaming hot congee & even with dosas and idlis. This side dish is easy and quick to make.
2 Konkani cuisine delicacies using pickled raw wild jackfruit and pickled raw mangoes. These side dishes make a delicious lunch when are served with hot rice.
Crunchy bilimbis in spicy, tangy pickles are such a pleasure to eat. Bilimbi pickle happens to be 1 of the easiest variety of pickle you can make. Try it out!
Nothing beats some homemade, fresh raw mango pickle, made of freshly pickled raw mangoes. Easy to make, this pickle is called as karmbi nonche in Konkani.
Pachadi is a very popular summer salad from costal belt. The tanginess from mangoes with the taste of asafoetida and coconut oil makes a yummy pachudi.
Muga gashi is prepared using sprouted green gram & 1 other vegetable. It can be bamboo shoots (fresh or pickled), potatoes, yam, breadfruit or Chinese potatoes.
Kheeri is a festival dish. A flavourful rice dish that is sugarless, with the aroma of turmeric leaves. Rice is cooked in coconut milk and with turmeric leaves.
Piyava thambali is crunchy, spring onions in spicy, red coconut chutney. A side dish with a bowl of steaming hot congee or rice is comfort food at its best!
A simple, quick, easy recipe for a yummy, tangy, spicy mango chutney! Have it with dosa, idli, rice, conjee or anything that you like, at any time of the day.