Sindhudurg is the second heaven on the earth, covered by clean sea and beaches. The district has a rich history and takes its name from a sea fort built by Shivaji Maharaj. The land is famous for its picturesque beauty, with swaying palms along white, sandy beaches. Sawantwadi, Malvan, Vengurla, Kankavli, and Kudal are some of its main towns. It is also the southernmost district of the state. Banda is the last town on the Mumbai- Goa highway. Banda te Chanda (meaning from Banda to Chandrapur) captures the entire hypotenuse travel of the state. Also, it has rich food cultures, and dishes here are mouthful and nutritious.
1.Amboli
Malvani Amboli is a Maharashtrian version of uttapam. This dish uses ingredients similar to those used in dosa. You can also have it with chutney, mainly enjoyed with non-veg items Like Chicken and Mutton Curry. Amboli is eaten for breakfast with some chutney. However, it can be enjoyed as a main meal with spicy Kala Chana Amti (Black Chickpeas Curry) or chicken curry.
2.Ghavane
Ghavane is the primary dish in Kokan, mostly eaten for breakfast with tea or chutney. It is a straightforward dish and easy to prepare. It is time to prepare dishes at home for breakfast, so most Kokanis prefer to have them for breakfast. If rice flour is ready, add water and salt, brush the pan with oil, and cook it on a low flame-like dosas. If you want to make Ghavane quickly, a particular type of pan made of rock is used. It is yummy and straightforward to dish.
3.Kombadi Vade
Kombdi Vade is the famous Konkani dish prepared on occasion. It is a spicy chicken curry made of chicken with a mixture of coconut, fried onions, garlic, and ginger. The Vade is composed of cucumber and mixed flour of wheat, gram flour, rice, even dal, etc. This dish is a completely packed, wholesome dish.
4.Malvani Chicken Curry
Malvani chicken curry is a spicy coconut-based curry made using the Malvani masala. The base masala made with onion coconut is ‘Vaatan.’ The Malvani masala adds a unique flavor and taste to the curry. Malvani Masala is readily available in many local stores and for six months. The chicken is well-cooked in this Malvani masala and up to its taste.
5.Kaala Mutton
This dish also has a special place in the heart of Malvanis. It’s called – Kala Mutton(Black Mutton Curry). The curry for its black/dark brown gravy without using Haldi or red chili powder. The special sauce uses coconut, giving the curry a raw, smoky flavor that balances perfectly with the whole spices.
6.Tawa Fry Pomfret
For fish fry, prepare a delicious stuffing with coconut, green chili, fresh coriander, ginger, garlic, etc. A mixture of red chili powder, Malvani masala, garam masala, Kokum angel, etc., is used for coating. The fish is coated with this masala and stuffed with the green stuffing inside the fish.
7.Modak
Ukadiche Modak is famous around the Ganesh Chaturthi Festival. It is one of the most popular festivals in Kokan. Ukadiche Modak is essential and is said to be a favorite of Lord Ganesha. Rice is a staple food of Kokanis, and coconut and jaggery are nutritious and beneficial for health. The mixture of these ingredients turned into a healthy and tasty dish.
8.Prawns Rice (Kolambi Bhaat)
It is the most delicious and lip-smacking dish. Prawn rice is similar to prawn biryani, but this one is quick to prepare. It is mainly prepared with King prawns, which are larger. Marinate the cleaned prawns and Prepare the masala for the prawns rice with khada masala, onion, tomato, Malvani masala, garam masala, and some other spices and cook them for a few minutes, then add marinated prawns. Cook them together and have it.
9.Prawns Chutney
Prawn Chutney is a popular Konkani dish. In this, the prawns are cleaned and soaked in water. The onion and tomato are sauteed in oil in a pan and then cooked for 10 minutes. After that, kokam, spices, and prawns are added and cooked on medium flame. It is left to prepare with water until the prawns are cooked thoroughly.
10.Patoli
Patoli or patoleo are rice flour rolls (kind of wraps) stuffed with a coconut-jaggery filling and steamed in fresh turmeric leaves. The flavor of turmeric leaves gets infused in the Patolis. Once cooked, the leaves are thrown away, and the patoli can be eaten plain or with a tablespoon of ghee. It is a sweet prepared and offered to God as Naivedya during festivals like Nagpanchami, Gauri pooja, or Hartalika along the coastal belt of Konkan and Goa.
11.Kharvas
Kharvas is a Maharashtrian delicacy, also known as Colostrum Pudding, and is a sweet dish made from the milk of a cow or buffalo that has recently given birth. The milk is collected from the animal within the first few days of giving birth and is mixed with jaggery or sugar to sweeten it. The mixture is then heated, and lemon juice or vinegar is mixed into the milk. This mixture is then cooled and strained to remove any solids, and the left liquid is poured into small earthen pots or molds to set. The result is a smooth and creamy dessert similar in texture to a custard or pudding.
12.Naralachi Vadi
Naralachi vadi is a traditional Maharashtrian recipe. You can also add khoya in Naralachi Vadi. It is generally made on Narali Purnima or Raksha Bandhan in Maharashtra. It is made by gratifying the coconuts and cooking it with milk, cardamom powder, and dry fruits. After cooking, it is set on a plate and made cold. After cooling, the mixture is cut into diamond-shaped or square pieces and served to it. These are the ultimate sweet dishes popular in Kokan.
13.Kardi (Dried Baby Prawns)
Naralachi vadi is a traditional Maharashtrian recipe. You can also add khoya in Naralachi Vadi. It is made on Narali Purnima or Raksha Bandhan in Maharashtra. It is made by gratifying the coconuts and cooking it with milk, cardamom powder, and dry fruits. After cooking, it is set on a plate and made cold. After cooling, the mixture is cut into diamond-shaped or square pieces and served to it. These are the ultimate sweet dishes popular in Kokan.
14.Sardines (Tarle)
Sardines fish curry in goan style tasted yummy. Also, the steamed fish in turmeric leaves were good, and the Sardine fish fry was crispy and spicy. Sardines are marinated and cooked in tomato and coconut curry. The fish curry is easy to prepare and gets ready in under 20 minutes.
15.Crab Curry
Crabs are mostly eaten on the coast of Kokan. Many anglers catch crabs because they taste wholesome while eating. Firstly, after seeing the crabs, their legs and hands are broken from getting a bite. Then, they are cleaned and marinated. The crabs are then cooked in a curry made of coconut with some spices added to it.
16.Jawla (Tiny Shrimps)
Tiny shrimps or Jawla are small shrimp usually found in the Indian Ocean. Tiny shrimp are delicious when cooked quickly to make a dry Chilli Fry. You can also prepare various recipes with shrimp, like Jawla cutlets, Jawla with brinjal, etc. Many seafood lovers enjoy this delicacy, which is available throughout the year.
17.Khantoli
Maharashtrian Sweet dish Khantoli is a unique sweet dish made of Rice-Suji, Rice-rava, and jaggery. It is a traditional recipe prepared throughout Maharashtra in the Holy month of Shravan. Even though it is a popular sweet dish in Maharashtra, it is less known in other parts of India. Khantoli is mainly made at Naga Panchami.
18.Solkadhi
Solkadhi is a type of drink and appetizer famous mainly in Kokan. The drink contains coconut milk added with extracts of goa butter tree(kokum), which turns it pink. Add a pinch of salt and sugar to level up its taste. It is primarily famous in Kokan and Goa.
19.Kulith Pitla
Horsegram or Kulith is one of many popular dishes among Kokanis. It is a nutritious yet delicious dish. The Kulith is soaked in water and set aside. It is cooked in some oil with some garlic, which adds taste. The Kulith is mainly eaten in Kokan and is also known for its healthy properties, which make it nutrition-rich.
20.Kaju Bhaji
Kaju is mainly found in Konkan, Sindhudurg; though it is a dry fruit, you can cook it in the form of vegetables. The Kaju-bhaji is made of wet kaju, which we get from the fruit. You don’t have to soak it in the Sun. The Kaju, not dried in the Sun, is used. This vegetable is also a yummy and finger-licking dish if tried in Kokan.
