TENDER COCONUT DOSA & YAM PICKLE | Konkani Food Part-I | E-118

#konkanifood #adsarapolo #chompingchampion When you mention Konkani food, people talk about the delectable Fish Recheado, Chicken Xacuti or Cafreal and Pork Sorpotel. Many of us are unaware about the Konkani food which is cooked in Konknai households across the Konkan coast and elsewhere. In this, we will introduce you to simple and easy recipes to Konkani dishes, which you can prepare at home. The wide range of Konkani breakfast dishes is truly amazing. In this recipe, simple rice pancake recipe has been tweaked to make it more tasty and nutritious. Adsara polo and the accompanying Surna Edgayi is recipe worth trying in your kitchen. Ingredients: 1.5 cups of Idli Rice 0.5 cup of Grated Tender Coconut 1 tsp Jeera Salt & Oil Method: Soak the rice in water for 2 hours. Drain the water from the rice after 2 hours. Grind the rice and coconut into a coarse paste. Add very little water while grinding. Add jeera and salt and sufficient water to this paste to make it into a thick batter. Make dosas on a hot tawa using little oil. Dosa should get a light brown color of both sides. Serve hot with coconut chutney, tomato chutney, sambar or surna edgayi (recipe below). Recipe for Surna Edgayi: Ingredients: 250 gm of Yam (Suran) 20 Dry Red Chilies 2-3 tbsp Tamarind Pulp ½ tsp Heeng (Asafoetida) 1 tsp Mustard seeds Curry Leaves Salt Oil Method: Cut the yam into one inch long pieces. The pieces should be half centimetre thick. Fry the yam pieces in hot oil till they are golden brown. Transfer them into a bowl. Lower the flame and add the red chilies. Turn the flame off. When the red chillies change color into a darkish red, drain them and place in a grinder bowl. Add little water and grind the chilies into a fine paste. Transfer it in to the bowl of fried yam. Add the tamarind pulp, heeng and salt and give it a good mix. Add water to this if required. Add two tbsn of oil. Heat a little oil in a kadai. Add the mustard seeds and curry leaves when the oil is hot. Add this tempering to the edgayi. Let it rest for 15 minutes before use. You can store this in the refrigerator for 3-4 days. Please do not reheat this edgayi before use. Website: http://www.chompingchampion.com Twitter: https://twitter.com/ChompingChamp Instagram: https://www.instagram.com/chompingchampion Facebook: https://www.facebook.com/ChompingChamp For collaboration/commercial tie-ups, please contact: Email: chompingchampion@gmail.com Mobile/Whatsapp: 8368245296 Music: YouTube Audio Library

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