“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
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
KASTURI 