Maharashtra is famous for Usal. Usal born in Mumbai has unforgettable flavors and tastes of the Maharashtrian cuisine. Among other Maharashtrian food like panchamrut, bharli vangi, batata vada, sabudana vada, puran poli, sabudana khichdi etc. Usal is a big hit and the most favorite. The Malvani usal differs in taste than the Maharashtrian Usal which is prepared by adding more spices. People in Maharashtra make a variety of Usal dishes. Coconut can also be added in Usal along with spices which give it a coastal flavor and taste. Usal in Maharashtra is made with sprouted beans and is liked by everyone.
Cucumber cake is something that comes from Goa as a traditional recipe called as Tavsali. Though called a cake instead of baking, it is steamed. Yellow cucumber is the most preferred however regular cucumber or the long dark green cucumbers can be just fine. Along with cucumber, coconut, and jaggery, Rava (semolina) is also added making it very nutritious indeed.
Tomato Curry has tingling flavors with ground coconut and spices. Don’t be alarmed even if there are no veggies in the kitchen. Tomato Curry is the simplest to make. This tomato Curry can be slurped with joy and goes well with roti or steamed rice. This curry and rice is a favorite meal to many. Tomatoes in this curry give it a tangy taste. Also, the tanginess of the tomatoes can be evenly balanced with the sweetness of the coconut and the hotness from the red chilies and spices.
4Goan Kokum Curry
This is a famous, the most favorite and widely available dish that can be found at any local restaurant in Goa. Get yourself any thali doesn’t matter if veg or non-veg thali and inside that you will find a dark pinkish drink usually in a small bowl. That’s the kokum curry. It is popularly known as sol kadi. The kokum curry is offered to improve digestion and also as a cold drink. It makes a part of Konkani’s diet.
Alu Vadi is also known pathrode. Patra is stuffed and then rolled with colocasia leaves. It’s a snack that is famous in Gujarati, Maharashtrian, and other cuisines. “Arbi ke patte” is its Hindi name. Colocasia leaves are called alu or aloo in Marathi. It is very tasty to eat when made with the right spices. It is also a tongue-itchy, which needs to be soaked in tamarind water overnight to remove all those properties from the leaf. This vadi is used as snacks in homes and hotels. They are served when guests arrive during occasions.
Rice pooris are a substitute to rice bhakri or roti. They are made with rice flour and are easy to make. Tandalache vade is its Marathi name. They are very famous in the malvan, goa, and Konkan regions. These pooris are served with Chana Gravy (black gram Gravy), aloo-methi sabzi, and also with chicken gravy for non-veg lovers. This is made from rice flour and thus it is very healthy.
7Vali Randayi (Malabar Spinach Coconut Curry)
Spinach is very healthy and thus this Konkani dish serves us with a whole lot of nutrients. The Spinach is steamed and the rest ingredients are added. It helps in keeping our body away from ailments and is a supplier of Calcium, Vitamin A, and Iron.
Mushroom Masala made in Konkani style is a bit tangy. Cashew nuts added to it complements the taste of the curry. This gravy can be served with rice or roti depending on the interest of the individual. It is simple to prepare within less time and also tastes good.
9Soya Green Masala
One of the easy to make dish is the Soya Green Masala. This dish prepared in Konkani style is famous. The Soya is mixed with the green masala which is made of various ingredients. It can be served with Paratha, Chapati, Naan, and Roti. Ginger and Garlic paste are used in the preparation which adds on the taste as well as brings out a pleasant aroma out of the dish. It is also a healthy food which is rich in proteins.
Daal is also called Daali thoy in Konkani. This recipe was first developed by Konkan people. This Daal is very simple made of ginger, chilies, and Hing (asafoetida). It is served with rice and roti in the everyday meal and on occasions. In this recipe, which is the traditional one, people dont add coriander leaves, although the new generation has started adding it which adds to the taste. It is also healthy and is included in the everyday diet of the people.
Airavat is a delicacy which is prepared by the Konkani people in occasions like festivals, wedding ceremonies, etc. It is not made in the daily diet. This dish has a sweet, sour, and spicy taste. They put Jaggery, Ginger, Dates, and Tamarind which in turn brings out a mixed flavor that is liked by all the people.
12Mooga Mole Randayi(Sprouted moong daal)
This dish is made of sprouted moong daal which is prepared for every occasion. It is a favorite delicacy of all the Konkani’s and they relish it a lot. It is made with Coriander seeds, Red chilies, coconut, salt, and tamarind. Konkan people have this dish after their meal or during leisure time. Moong daal is good for health and is a rich source of proteins.
Kolmbo is also known as Sambar. This gravy is made of a variety of masala, daal, and mix vegetables. It becomes a staple diet of all the Konkani people. They have this gravy along with rice or roti. It is also healthy as it contains all the vegetable and nutrient rich sources. People become a huge fan of this dish, and they prepare it at home almost twice a week. It serves as the best combination with Dosa and Idli.
Kadamb is the Konkani name for Cucumber Idli. It is a kind of Idli prepared with cucumber, rice, jaggery, and coconut. It is one of the healthiest breakfast and also tastes great. When combined with green or white chutney, it leaves remarkable comments. It is steamed with banana leaf or turmeric leaf in a very traditional way.
Gajbaje, as called in Konkan region is the mixed vegetable curry. It is made of sweet corn and vegetables. This gravy is rich in nutrients and also tasty to eat. It is served with rice or chapati, and thus it makes a complete meal. Gajbaje has its trail from ancient times and the Konkani people still continue making it with pride.
Taaka Kadi is also known as buttermilk gravy in English. Konkani Cuisine includes a variety of buttermilk kadis. It is a simple dish with a minimum of ingredients prepared in less time. One can just add buttermilk or yogurt and some masala, ginger, and salt to taste and the kadi is ready to serve. It can be served without any complementors, and can also be served with rice. A healthy drink which also is a favorite of kids.
17Sagale Tendli Talasani
This is a Konkani dish made of Tendli. They have their own recipe which tastes very different from other regions. While others slice or cut the vegetable, Konkan people crush it and then make the dish. They beat the tendli, so that it gets split but remains to be a single piece and while cooking all the spices get into the vegetable making it tasty. It takes 10 mins to prepare and around 15 mins to cook and the dish is ready to serve. It goes well with chapati and rice.
Kurle ambat, as known in Konkani is a crab curry. All its lovers would be delighted to have this curry. This dish is prepared in their traditional style and they do not like to alter the recipe of the dish. The crab is cleaned first and then boiled for a few minutes adding some spices. Then the gravy for the crab is prepared and the whole thing is put together. It takes around 15 mins to prepare and 15 mins to cook, and is served with rice or roti.
This is a sweet dish made from banana, milk, ghee, and sugar. Banana adds flavor and aroma to the dish making it very tempting to eat. This delicacy is made during Poojas and any other occasions. It is offered to God during Pooja. It is easy to make and takes around 30 mins to prepare this. In Konkani, it is known as Sapath. It is much liked by children and adults.
Kele Pole is Dosa made from Banana. Konkan people make this dosa from the bananas that get over ripe. It is very healthy and has rich source of nutrients. People also add cardamom and a little sugar to make it a festive delicacy. After all the ingredients are mixed and ground, the batter is kept overnight for fermenting. This is used to make dosas in a regular fashion the next day. It is served with chutney or any gravy. It can be served for breakfast, snack, or can be packed for tiffins.