Feature Recipe
Sabudana Khichdi/Tapioca preparation
Ingredients
2 cups of sabudana (Tapioca), ¼ cup peanut powder (coarse), 2 tbsp sugar, salt, 2 tbsp lemon juice, 2 potatoes boiled and cubed, ½ tbsp cumin powder
Ghee (clarified butter), 1tbsp cumin (jeera) seeds, 4-5 curry leaves, 2-3 green chilies chopped... more
Thoughts from the Chef
Coastal Maharashtrian Cuisine
Konkan is the land of world famous alphanso mangoes, coconuts, cashews, rice and jackfruits. Regular diet consists of rice and variety of vegetables and legumes. Fresh coconut is an inevitable part of cooking. It is used to make variety of curries, masalas and to garnish the food. Jaggery and tamarind is used in curries and vegetables to give the sweet and tangy flavor. And goda masala (special blend of spices) is added to make food spicy. Another specialty is the use of "Kokam", a purple colored sweet and sour berry, native of kokan which enhances the taste of curries and vegetables. It is also used to make exotic drinks like Solkadhi and Kokam sarbat. In non vegetarian fare, fish curries and chicken cooked in coconut gravy are very popular. Maharashtrian feast is incomplete without pickles, papads, tomato-onion salads and onion bhaji. Amras, shreekhand, puranpoli and konkan meva such as amba (mango) barfi, coconut barfi, fanas poli (sweet dish made from jackfruit pulp) are also very popular.