Monday, March 19, 2012

Ambya (mango )Upkari. konkani

Come summer and we started dreaming about mangoes and different types of mango dishes.  I love almost all the sweets and desserts prepared with mangoes.Especially our 3-4 dishes like ambya upkari,gozzu,sasam and aam ras.Almost all the functions has one or two dishes prepared with mangoes.
                        This ambya upkari is unlike our other typical veggie upkari,it is totally different. This dish sweet and little spicy with lot of sauce/gravy.

 we prepare this dish on our ugadi /samsar padvo(new year)day  apart from tender cahsewnut upkari and other curries.When i was a kid this  dish was my favourite . For this dish we use a special type of mango called goint* mangoes a fibrous variety which can be easily dipped into the gravy.  and easy to suck the gravy/sauce .So for this dish sucking variety  mango is the best option.



  1. Mango-6-7 (fibrous variety)
  2. Jaggery-1-11/2cup(depending on the sweetness of  the mango)
  3. Green chillies-4-5
  4. Red chillies-2(cut into small pieces)
  5. Rice flour or maida-1tbsp
  6. Mustard-1tsp
  7. Curry leaves-2springs
  8. Coconut oil or any veg oil-2tsp
  9. Salt to taste

  • Wash and peel the  mango skin and put the peels in a big bowl to collect the juice from the peels.
  • Now put some water into the peels and nicely squeeze the peels  to collect all the juices.
  • Now discard the peels and pour the juice back to the mangoes.
  • For 6-7 mangoes the sauce should be almost 11/2liter.
  • So if you want some sauce then add about extra 1cup water  and keep the mangoes for boiling.
  • In that add jaggery,slit green chillies and salt to taste.
  • Cook on low flame till it comes to boil.
  • Mix maida or rice flour in 1/2 cup water to make a smooth paste.
  • Now add the paste into the boiling mango upkari/sauce  to thicken.
  • Keep stirring untill the gravy thickens.
  • Now switch off the gas.
  • Now prepare the tempering.
  • Take a small tempering pan(panna kayli)and put some coconut oil or any veg oil.
  • Let it heat for a while ,then add mustard seeds followed by,red chillies and  curry leaves.
  • Now pour this over the mango upkari and its ready to serve.

Tender cashew nut upkari(bibbya /bebbe upkari).. A konkani cuisine

Tender cahewnut upkari ... a GSB delight.Almost all our function is not complete without this upkari.It is very popular in Goa and some parts of Karnataka.This upkari is prepared specially for our Ugadi(new year) day.This is the season when tender cashew nuts are available in the markets.
                I remember how my dad used to buy tender cashew nuts   in bulk and my mom used to dry them for later use.So whole year we used to enjoy this delicacy.
                   Even now i buy about 1000,as prices are gone high. I just to use my cashew nuts on some special occasions only.But last year i could not able to buy. As the season is already started i am looking forward to buy in bulk  this time. Yesterday  my hubby got some from mangalore to prepare this bibbe upkari on this coming UGADI.
        The recipe is very simple and requires only 3-4 ingredients yet tastes superb.  

bibbe upkari

  1. Tender cashewnuts with skin-1/4kg
  2. Mustard-1tsp
  3. Red chilly-3(cut into pieces)
  4. Asafoetida-1/2tsp(optional)
  5. Coconut grated-1tbsp
  6. Coconut oil-2tsp
  7. Salt to taste

sun dried cashew nuts
  • Soak tender cashewnuts in water for about 5-6hours or overnight.
  • Next day peel off the skin and cut into half.
  • In a pan heat coconut oil and put some mustard.Let it crackle some time then add red chilly pieces and saute for few seconds followed by asafoetida.
  • Now add cashew nuts, 1/2 cup of water  and salt to taste.
  • Cover and cook till tender.
  • At last add grated coconut and mix it well and switch off the gas.
  • Serve hot for lunch or as a evening snack(sanje kapi ottu)

khotto/kottigey/gundu/idli batter steamed in jackfruit leaves..

WE GSB konkani's love this kotte idli(khotto).Actually it is made from the same batter from which we make idlis but still it has got a lovely aroma and taste of those jackfruit leaves. It is  an art  of making these kotto cups  though it look very  simple but unless you try it for at least quite a few time you won't be master in making  jackfruit leaves cups/basket  or khotto(as we call it).It goes well with our hinga chutney.I also love to have it with my manglorean chicken curry.
                       The reason behind posting this today is only few days left for our new year " ugadi " so i thought of posting all special dishes that we prepare on our ugadi day and this kotte stands 1st in my list because  we start our day with this kotto for breakfast on that day.

Method of making kotto basket:-
1st step- wash and clean the fresh jack fruit leaves . You many need at least 40 leaves big sized leaves for making 10 kotto.i e 4 leaves  for each kotto.
2nd step-nicely spread it on the clean cloth to dry.
3rd step-Be ready with some bamboo stick or tooth pick or broom stick(clean one) to join the leaves.
4th step-Start joining 4 leaves of same size together as shown in the below picture.

Once you done with all the leaves.once again dip all the water and arrange this in big tub and cover it with damp cloth to used it in the morning ( you have make it ready the previous evening)

Ingredients for  the batter:-
Parboiled rice( ukdo tandul)-3 cups
Urad dal-1cup
Salt to taste

jackfruit tree
fill kotto cups

steam for about 30-40 mins

Method :-
  • Soak rice and dal separately for 6-7 hours.
  • 1st grind dal to smooth paste.
  • Then grind rice to coarse paste.The texture should be of semolina or rava.
  • Now mix both the batter together and salt to taste.
  • Then  keep  the batter for fermenting at least 7-8 hours or overnight.
  • Next day morning put some water to boil Into  idli steamer and then start  filling the  kotto cups as shown in the picture for steaming.
  • Steam for at least 30 -40 mins.
  • Let it cool for sometimes before serving.
  • Serve hot with any chutneys or sambar or with any curries of your choice

triangle shaped kotto prepared with 1leaf..for a change