ADDRESS

World Konkani Centre,
Lobo Prabhu Nagar, Konkani Gaon,
Shakti Nagar,
Mangaluru – 575016

 

ruhinayak@gmail.com

This website was created by a second-generation American Konkani to motivate fellow American Konkanis to learn their mother tongue and heritage. 

ABOUT US

© 2018 by Ruhi Nayak & World Konkani Centre.

Recipes

A TASTE OF KONKANI CULTURE

1. Patrado

What you'll need :

  • 1/2 cup each of moong (green gram), rice, tur(or chana dal)

  • 1/2 coconut  (or around 1.5 cups grated coconut)

  • 10-12 red chillies fried on medium heat for 2 minutes with 2 drops of coconut oil

  • 1 marble sized tamarind

  • Salt as per taste

  • 2 tsp asafoetida

  • 15 leaves of colocassia leaves

How to:

  1. Soak all the lentils together in around 3 cups of water overnight or a minimum of 3 hours

  2. Grind the coconut, lentils, chillies and tamarind to a coarse paste, using very little or no water.

  3. Add salt and asafoetida to the mixture and allow to rest for sometime. 

  4. Clean the taro leaves and remove the stems and veins. Pat dry all the leaves.

  5. Take the biggest leaf and keep it on a plain surface with the vein side up. Spread some masala uniformly over the leaf. Now place another leaf a bit smaller covering half of the first leaf and again spread the masala. Repeat this action for all the leaves.

  6. Once all the leaves are used up, fold the sides at full length and then roll the leaves tightly.

  7. Tie up the roll at every 2-3 inches with a thread.

  8. Cut the rolls into 2 using a bread knife.

  9. Smear any left over paste on either sides of the rolls.

  10. Pour enough water in the steamer and when the water comes to a boil, place all the rolls vertically and allow to steam on high flame for the first 15 minutes and on low flame for the next 30 minutes.

  11. Check if the rolls are cooked by poking using a kitchen knife; you should see that the masala doesn't stick to the knife.

  12. Once done open the lid, remove the patrodo from the steamer and allow it to cool down. Never turn off the heat and keep the lid closed as it turns mushy. Also do not keep the patrodo in the steamer with the lid opened as the outer layers turn hard because of the residual heat.

  13. After it cools down a little, remove the thread and make slices. Pour a tsp of coconut oil over patrodo before serving.

1. Patrado

What you'll need :

  • 1/2 cup each of moong (green gram), rice, tur(or chana dal)

  • 1/2 coconut  (or around 1.5 cups grated coconut)

  • 10-12 red chillies fried on medium heat for 2 minutes with 2 drops of coconut oil

  • 1 marble sized tamarind

  • Salt as per taste

  • 2 tsp asafoetida

  • 15 leaves of colocassia leaves

How to:

  1. Soak all the lentils together in around 3 cups of water overnight or a minimum of 3 hours

  2. Grind the coconut, lentils, chillies and tamarind to a coarse paste, using very little or no water.

  3. Add salt and asafoetida to the mixture and allow to rest for sometime. 

  4. Clean the taro leaves and remove the stems and veins. Pat dry all the leaves.

  5. Take the biggest leaf and keep it on a plain surface with the vein side up. Spread some masala uniformly over the leaf. Now place another leaf a bit smaller covering half of the first leaf and again spread the masala. Repeat this action for all the leaves.

  6. Once all the leaves are used up, fold the sides at full length and then roll the leaves tightly.

  7. Tie up the roll at every 2-3 inches with a thread.

  8. Cut the rolls into 2 using a bread knife.

  9. Smear any left over paste on either sides of the rolls.

  10. Pour enough water in the steamer and when the water comes to a boil, place all the rolls vertically and allow to steam on high flame for the first 15 minutes and on low flame for the next 30 minutes.

  11. Check if the rolls are cooked by poking using a kitchen knife; you should see that the masala doesn't stick to the knife.

  12. Once done open the lid, remove the patrodo from the steamer and allow it to cool down. Never turn off the heat and keep the lid closed as it turns mushy. Also do not keep the patrodo in the steamer with the lid opened as the outer layers turn hard because of the residual heat.

  13. After it cools down a little, remove the thread and make slices. Pour a tsp of coconut oil over patrodo before serving.

2. Dalithoy

What you'll need :

  • 1 cup split yellow lentils/toor dal

  • 1 dried red chilli

  • 3-4 green chillies 

  • 1 tablespoon of freshly chopped coriander leaves

  • 2 tablespoons of ghee

  • Salt to taste

  • A pinch of asafoetida 

  • 2 leaflets of curry leaves

  • 1/4 teaspoon mustard seeds

Prep Time: 25 minutes; Serves 4

How to:

  1. Boil washed lentils in a pressure cooker along with slit green chillies and 2 cups of water, until the lentil is cooked well and mushy.

  2. Transfer the cooked lentil into a cooking vessel, add 1/2 to 1 cup of water if required. Gauge the level of thickness you would like your daal to be and appropriately add more water as required. 

  3. Add salt and asafoetida melted in water to the daal and bring it to boil. Simmer for few minutes so that the dalithoy gets a little thick. (You can use asafoetida melted in water or use asafoetida powder. To melt asafoetida soak it in water for 10-15 minutes. If you're adding asafoetida powder, then you'll have to add it to the seasoning later.)

  4. For added flavour add lots of chopped fresh coriander, just before you put off the flame and remove off heat.

  5. Seasoning the daal:  Heat ghee in a tempering pan, add mustard seeds. When they start spluttering add curry leaves and roughly broken pieces of red chilli. Fry them for a minute. Then add lots of asafoetida powder to the seasoning if you haven't added asafoetida to the dal earlier. Remove off heat, add the seasoning to the daal and mix well.