A Konkani monsoon delicacy - thunder mushrooms called as gud gud alamba in Konkani, in a spicy gravy. This side dish is to die for and amazingly yum.
Tendle talasani is a Konkani speciality. Ivy gourds are crushed, seasoned, shallow fried and roasted to make a yummy side dish for lunch, dinner.
Mangalore cucumber, jackfruit seeds, colocasia leaves in a sweet, spicy coconut masala is a seasonal Konkani speciality, prepared during the rainy season.
A popular Konkani summer salad, with pineapple, mangoes and grapes in a coconut based gravy which is sweet, spicy and sour.
This ambe gojju is hands down the simplest and the yummiest side dish you can make with mangoes! It's spicy, sweet and made out of ripe mangoes.
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.
An all time Konkani favourite is bibbe upakari, a stir fry made of tender cashew nuts with ivy gourds and potatoes. Customary side dish for the Ugadi festival.
Gulla bol huli is an accompaniment for rice, a side dish that's tangy, spicy and lip smackingly yummy! Gulla bol huli is usually prepared using matti gulla.
Roasted eggplant is a great accompaniment with rice/pyaj, prepared using matti gulla, a special type of eggplant/aubergine/brinjal found in udupi/mangalore.
Chinese potato stir fry (Kooka Upakari) is a Konkani favourite. A simple but great side dish.