Colocasia Leaves Curry (Alvati)
Alvati is a Konkani rainy season delicacy. It is a delicious curry prepared from tender colocasia leaves.
Gooseberry Chutney/Tambli (Avale Chutney/Tambali)
Here's how to make gooseberry chutney, gooseberry tambli to enjoy a great lunch with a bowl of steaming hot rice.
Gooseberry Curry (Avale Khadi)
Gooseberry curry with sour curds/sour buttermilk and a flavourful garlic seasoning. Comfort food at its best!
Chickpea Flour Laddus (Ashtami Undo)
Konkani households of Udupi, Mangalore region make chickpea flour ladoos for Krishna Janmastami. They are an absolute delight to eat.
Chakli, Chakali, Muruku, Chakuli
Here's a recipe to make crunchy, crispy chakuli at home for Lord Ganesha.
Chickpea panchakajjaya (Chanedali panchakajjaya)
No pooja is complete without an offering to God according to the Hindu rituals. Panchakajjayas are a mixture of 5 ingredients served as naivedyam to the Lord.
Chickpea Flour Panchakajjaya (Chanedali pitti panchakajjaya)
No pooja is complete without an offering to God according to the Hindu rituals. Panchakajjayas are a mixture of 5 ingredients served as naivedyam to the Lord.
How To Use And Pickle Fresh Bamboo
Here's how to use fresh bamboo and pickle fresh bamboo for year long's use.
Types Of Colocasia Used In Konkani Cuisine (Alva Paan)
Here are the types of colocasia that we use in Konkani cooking.
Shallow Fried Pickled Bamboos (Kirla Fry)
Pickled bamboos are nicely smashed and shallow fried in oil to make crispy bamboo fry. They are served as a side dish for lunch. Tastes great with curd rice.