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.
Malabar spinach is cooked & is mixed with curds & a spicy coconut chutney. It is a very nutritious side dish to go with rice & makes a comforting meal.
Malabar spinach in coconut chutney is called as vali sasam in Konkani. A very nutritious accompaniment to go with rice. Side dish that makes a comforting meal.
Pathrado are spicy pinwheels prepared using colocasia leaves. Left over pathrade are stir fried with a flavourful seasoning, jaggery and coconut.
A flavourful, simple, healthy stir fry of basella/Malabar spinach. Called as vali upakari in Konkani which is served as a side dish in Konkani cuisine.