“Khichdi ani Polo” as we call it in Mangalore is a favorite and rich Konkani dish that is made during festivities, auspicious days and even on the day of Amavasya which is celebrated as “Lohri” all over India. The day that follows this is celebrated as Sankranti or Pongal which is again a festival that… Read More KHICHDI-POLO
A delicious preparation of rice steamed in coconut milk with some fresh Haldi Leaves that lend it that aromatic lingering flavor of the freshness of turmeric is one of the delicacies of the Konkani Cuisine that one should try out during the rainy season with a fresh and new harvest of the turmeric leaves. The… Read More WHITE KHEER
The Karkal cake or Karkal Halwa is one of the most delicious, “melt-in-the-mouth” dishes one can ever have. The best part about this dish is that one need not even put in any effort to eat it. It just activates your taste buds and finds its way down right into your heart!! Made with the… Read More KARKAL CAKE
Patholis are steamed rice dumplings which are made in an elaborate preparation in turmeric leaves. The main flavour of the Patholis are achieved by the method of infusion of the aroma of a fresh harvest of the season’s first turmeric or haldi leaves. This sweet main course is a delicacy from the Konkani cuisine. Read… Read More PAAN PATHOLI
Kulithu Koddel or Kulta Kaat is a healthy and tangy Konkani dish which can be explained as: “HORSE GRAM AND STEAMED BANANA SHOOT IN A SPICY COCONUT STEW“. You can make a Kulithu Koddel by using a variety of veggies like potato(Kook), Raw Banana(Kele), Field Marrow(Magge) and Banana Shoot(Gabbo) to go with the nutritious Horse… Read More KULITHU KODDEL
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