KONKANI STYLE OIL-FREE VEGETABLE PICKLE | NONCHE

This Nonche (Pickle) is a staple in Konkani households. I remember making this Pickle last year in 2020 and everyone loved it so much because it’s so different. What makes it unique is that unlike other oil based pickles, this is water based and therefore has a low shelf life. But if you store it well, they can last a long time. I still use it and it’s already a year old. Infact, just this morning I took the jar out and realised I had not shared this recipe, which is why you are seeing these year old photos now 🙂

Though this can be used instantly right after you prepare, I like to leave it out for a few days to let the Mustard release its tanginness and tenderise the vegetables, flavoring them inside out and yet stay a little crunchy. This pickle goes great with Rice & Datta Dalithoy (Konkani Dal) and can be eaten with Khottos too, which is a Konkani variant of Idlis.

Always use fresh vegetables for this pickle. The pickle will taste better when the vegetables are crunchy.

Being oil-free, it’s a great choice for all those who care about suing oil in their diet. I sometimes use this as replacement for Kasundi (Mustard Sauce) for my Egg Rolls! This is a Gluten Free, Vegan and therefore Dairy Free and also Keto, Paleo & Diabetic Friendly Pickle. Good for the heart and safe for those with cholesterol issues too! Just use this like a dip or a chutney and not a full fledged sabji haha. I used this today for my egg rolls!

One year later, looks like this ❤

INGREDIENTS
2 Cups Mix Vegetables (Read method for details)
1 Cup Mustard Seeds
15 Byadgi or Kashmiri Red Chillies
1/4 Tsp Asafoetida (Hing)
2 Tbsp Grated Ginger
Salt To Taste
1/2 Cup Lemon Juice
Water to thin it out

METHOD

  • Choose the vegetables you wish to make this pickle with. You can use carrots, cauliflower, raw mango, tindora, beans, green chilli, etc or a mix of all these veggies. I’ve used Cauliflower and Raw Mango only.
  • Wash the vegetables really well especially if you are using Cauliflower. I like to break the Cauliflower into tiny bite sized florets, as small as I can get. Then soak them in salt water and wash thoroughly ensuring there are no worms or dirt left behind. Drain them well and pat them dry.
  • With the Raw Mango, I only wash the exterior well, wipe it clean and dry before chopping them into small pieces. Raw mango should be fresh, crunchy and sour. The sour, the better. I do the same with Ginger, small pieces again. Drop these veggies into a pickle glass jar with some salt and mix well. Keep aside. Also make sure all the cutlery you are using is clean and dry.
  • You can use Bimbul (Tree Sorrel), Karmbal (Star Fruit) or Lemons instead of Raw Mango or when they are not in season.
  • With a little bit of water, grind together the Byadgi Red Chillies (Kashmiri works just fine, we want the colour and not much of the spiciness), Mustard Seeds, Asafoetida and a little Salt. The water used is boiled and then cooled to room temperature. This ensures longevity of the pickle.
  • Now pour this pickle masala over your veggies and give it a mix.
  • Also I’ve used a lot of Mustard because I don’t want the pickle to be too watery and want them to last a long time. The watery version which we Konkanis make don’t last more than 10 days in the fridge.
  • But a lot of Mustard also means it’s going to taste bitter and will be super thick. So to give a little extra tanginess and to further thin this out, I add Lemon Juice to this.
  • After you add Lemon Juice, taste and see if this needs more salt and add if required. Salt is a preservative too, so don’t shy away from adding what’s necessary.
  • If it feels too thick, that’s okay. Leave it out for 2-3 days or more (depending on the local weather conditions) and check everyday. Also smell and taste a little everyday. You don’t want this to rot. It wouldn’t since you haven’t used a lot of water, but you just never know sometimes. So always check. This will leave a little water on its own due to the salt.
  • But if you still want to thin this out further, then add some ‘boiled cooled down’ water or more lemon juice and mix well.
  • Transfer to the fridge and give it a few more days, until the tanginess of the mustard seeps into the pickle. That’s all!
  • This pickle tastes fabulous and the best part is it’s oil-free!
  • Do let me know if you found this recipe interesting and if you will give this a try! Tag me on Instagram divyashree_mangalorkar
Chopped, Washed and left to Dry
Thick Pickle
Pickle Masala
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RAITA | YOGURT DIPS – 13 WAYS

Raita or Pachadi is an Indian condiment consisting of yogurt, spices, herbs along with diced or grated vegetables or fruits. Owing to a lot of our recipes being prepared with hot spices and the weather being mostly hot and humid throughout the year in most parts of the country, Raita is a staple in every Indian Household since yogurt is known for its cooling properties. Raita is often served as an accompaniment or a side dish with the usual Dal, Rice or Roti and especially a must alongside Biryani. It has the power to make any boring meal, satisfying. Yogurt is such a versatile ingredient, yet most homes make a very basic raita everyday but today I’m going to tell you 13 easy ways you can make delicious yogurt based thick raita which you can have with your meals. I don’t know what you’d call this in English, but the closest I could think of was a dip! For your ease, I’ve created an Index below. simply click on the headings to jump to the recipe. There are no specific measurements of ingredients. So be free to adjust as per your taste.

INDEX


Vegetable Raita

Aloo Raita

Boondi Raita

Pudina Raita

Pomegranate Raita

Spiced Raita

Fruit Raita

Colourful Raita

Palak/Bathua Raita

Makhana Raita

Cool Herbs Raita

Sour Raita

Okra (Bhindi) Raita

My Grandma’s Tempered (Tadka) Raita

INGREDIENTS USED IN DIFFERENT RECIPES:
1 Cup Thick Yogurt (Dahi)
Chopped Tomato
Chopped Onion
Chopped Cucumber
Boiled Potatoes
Chopped Coriander Leaves
Chopped Mint Leaves
Chopped Green Chilli
Chopped Pineapple
Chopped Mango
Pomegranate Seeds
Grated Beetroot
Grated Carrot
Spinach Leaves (Palak)
Bathua (Lamb’s Quarter)
Dill Leaves
Okra (Bhindi)
Ginger
Garlic
Lemon Juice/ White Vinegar
Carom Seeds (Ajwain)
Cumin Powder
Red Chilli Powder
Pepper Powder
Saunf Powder (Fennel Seeds Powder)
Store Bought Boondi
Makahna (Fox Nuts)
Milk
Rock Salt as per taste


METHOD 1 – Vegetable Raita

  • Beat Yogurt till it looks smooth and creamy.
  • In a bowl, add chopped Tomato, Onion and Cucumber along with Coriander and/or Mint Leaves.
  • Add Salt & Red Chilli Powder.
  • Also add in the beaten Yogurt and mix well.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 2 – Aloo Raita

  • Beat Yogurt till it looks smooth and creamy.
  • In a bowl, add chopped boiled Potatoes.
  • Also add chopped Coriander Leaves and chopped Green Chilli.
  • Add the beaten Yogurt.
  • Add salt and mix well.
  • Sprinkle some Red Chilli Powder and Cumin Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 3 – Boondi Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl. .
  • Add store-bought Boondi.
  • Add little salt since the Boondi will be a little salty.
  • Add chopped Coriander and Mint Leaves.
  • Add some milk, because the boondi will absorb the water from the curd and make it thick if stored. Mix well.
  • Sprinkle some Red Chilli Powder and Cumin Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 4 – Pudina Raita

  • In a mixer-grinder or blender, add washed 1/2 cup of Coriander and Mint Leaves mix.
  • Add Salt, 1 Tsp Cumin Powder, 1/2 Inch Ginger and 2 Garlic Cloves, 1/2 Green Chilli.
  • Add a cup on Yogurt.
  • Blend everything very well.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 5 – Pomegranate Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl. .
  • Add Pomegranate Seeds.
  • Add Chopped Mint Leaves.
  • Add Salt and mix well.
  • Sprinkle some Cumin Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 5 – Spiced Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add Red Chilli Powder, Cumin Powder, Chaat Masala, Pepper Powder and Salt.
  • Add some chopped Coriander Leaves, Mint Leaves and Green Chilli.
  • Mix well and serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 6 – Fruit Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add Red Chilli Powder, Cumin Powder and Salt.
  • Add some chopped Mint Leaves.
  • Add chopped Pineapple/Mango Pieces. You can also add Pomegranate Seeds.
  • You can add sweetener of your choice, but it’s totally optional. Mix well.
  • Sprinkle some Saunf Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 7 – Colourful Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add grated Beetroot and grated Carrot.
  • Add chopped Green Chilli along with some Salt.
  • Mix well and garnish with chopped Coriander Leaves or Mint Leaves.

METHOD 8 – Palak/Bathua Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add washed and blanched, cooled-off and chopped Spinach (Palak) or Bathua Leaves.
  • Crush some Carom (Ajwain) Seeds with your palm and add to this.
  • Add salt. Mix well.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 9 – Makhana Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add roasted crunchy, crushed Makahna (Fox Nuts).
  • Add Salt, Cumin Powder, chopped Coriander Leaves and Mint Leaves. Mix well.
  • Sprinkle some Red Chilli Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 10 – Cool Herbs Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add any one or all 3 of these leaves – Mint Leaves, Coriander Leaves, Dill Leaves.
  • Also add chopped Green Chilli, Grated Ginger and Cucumber.
  • Add Salt and some crushed Carom Seeds. Mix well
  • Sprinkle with some Red Chilli Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 11 – Sour Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add Lemon Juice or White Vinegar.
  • Add Salt and Pepper Powder.
  • Mix well and serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.
  • Best served with Mexican recipes like Burrito Rice Bowl and Tacos, like Sour Cream.

METHOD 12 – Okra (Bhindi) Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add chopped and sauteed Okra.
  • Add Red Chilli Powder, Cumin Powder and Salt.
  • Mix well and serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 13 – My Grandma’s Tempered (Tadka) Raita

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CORIANDER GREEN CHUTNEY

INGREDIENTS
1/2 Cup Coriander Leaves
1/4 Cup Mint Leaves
1-2 Green Chillies
1 Inch Ginger
3-4 Garlic Cloves
1 String Curry Leaves
Salt as per taste
Water to grind
1/2 Lemon Juice

METHOD

  • Wash all the ingredients very well under water (except the last 3 on the list). Drain all the water. Since we are using raw veggies and will be consuming this chutney raw, don’t skip this step.
  • Transfer this to your chutney grinder. Don’t stuff your grinder. You can do this in batches too if you are making this in bulk.
  • Add Salt and a few tablespoons of water. Use filtered water.
  • To increase the quantity, you can also add tomato, onion, capsicum, raw mango or spinach leaves.
  • Grind into a smooth paste, adding water if required until you get a smooth consistency.
  • Transfer to a bowl and add Lemon juice to this. You can clean the mixer jar and use that water to adjust the consistency of the chutney.
  • The chutney shouldn’t be too watery and nor should it be too thick. Pouring consistency is ideal.
  • You can make this Chutney in bulk and store it in your refrigerator for months. You don’t even need to store in an airtight container. I simply store the ceramic bowl as it is in the fridge. After a few days it will get dehydrated. Simply add some cold filtered water and the chutney will taste and look fresh as ever.
  • Enjoy this with your favorite snacks and chaat recipes.

KADI PATTA | KARIBEVU | CURRY LEAVES DRY CHUTNEY

These tiny leaves are popularly used in almost every South Indian Recipe. They are so versatile and give a mild flavour to any recipe. We’ve all grown up listening to our elders tell us about the benefits of Curry Leaves for hair growth, eyesight and memory, so I’m not going to tell you about that. We all are aware of most of its nutritional properties, especially Vitamin A. They are one of the most potent herbs that one can include in everyday diet, yet most of us fail to do so, even though they are so readily available, in fact almost given out free along with vegetables you’ve shopped from a vendor at the market! Sometimes I get a lot of these leaves and since I don’t want to end up wasting a lot, I grind them into my coconut chutneys or I make this Kaddi Patta Chutney which my mum would make and store in dabbas. This is so so tasty, you can pair this up with anything; from rotis, curd rice to idli, khichdi or misal! So here’s a recipe you’ll find stored in most ‘Mangalorean/Konkani/GSB’ kitchens!

Continue reading “KADI PATTA | KARIBEVU | CURRY LEAVES DRY CHUTNEY”

HOMEMADE ‘ONE INGREDIENT’ PEANUT BUTTER

Most people think that Peanut Butter has ‘ butter’ or ‘oil’ in them. Maybe the store-bought ones do, along with a lot of things your body doesn’t need. This is by far the most easiest recipes one can make at home and all it really needs is Peanuts. You can add other things to this as per your taste but if you’ve got 10-20 minutes on your clock, some basic equipments and peanuts, you will have made this in no time.

Looking forward for your love & support. Do like & comment. If you wish to receive an email every time I post a new article, follow my blog for an update. And subscribe to receive a free e-book on top 10 Indian Kitchen Hacks. Only limited copies!

Continue reading “HOMEMADE ‘ONE INGREDIENT’ PEANUT BUTTER”

YOGURT DIP I SOUR CREAM

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INGREDIENTS:
1 Cup Greek Yogurt or Plain Thick Yogurt or Fresh Cream
1 Tbsp Vinegar or Lemon Juice
Pepper
Salt

METHOD:

  • In a bowl, whisk Yogurt till thick and creamy.
  • Add Vinegar, Salt & Pepper as per taste.
  • Mix and whisk everything well.
  • Your basic Yogurt Dip is ready.
  • To make Sour Cream, add Fresh & Thick Cream in a bowl.
  • Add freshly squeezed Lemon Juice, Salt & Pepper as per taste.
  • Refrigerate for 2-3 Hours.
  • Whisk until thick and creamy.
  • Sour Cream is ready!
  • With both styles, you can blend in dry herbs, cucumbers, onion purée, mint leaves or any other fresh herbs and make variations each time.
  • Serve this with Kebabs, Tikkis, Patties, Chips or with Mexican Food.
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SATTU/ROASTED GRAM GREEN CHUTNEY

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INGREDIENTS:
1 Cup Coriander Leaves
2 Green Chillis
1/4 Cup Roasted Gram / Sattu
1 Inch Ginger (Optional)
3 Garlic Cloves (Optional)
1 Tbsp Tamarind
Water
Salt

METHOD:

  • Wash Coriander leaves thoroughly.
  • Add this to a small mixer jar along with all the other ingredients, adding only a little water at the start.
  • You can skip Ginger & Garlic. I like this Chutney with or without.
  • If you cannot fit all the ingredients at once, you can add in the Roasted Gram (Sattu Dalia) or even the powder after you pulse the mixer for a few times. Add along with little water and pulse again until everything comes together. If you don’t have Sattu, you can add leftover Idli/Medu Vada Batter.
  • Adjust the Tamarind & Salt as per taste.
  • Serve this Chutney with Uttapam / Akki Roti or even Sandwich.
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Before Adding Sattu
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After grinding with Sattu
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Sattu / Roasted Gram

GREEN CHUTNEY WHEN YOU DON’T HAVE CORIANDER LEAVES

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When I don’t have coriander leaves or have very little, I make this spicy chutney.

INGREDIENTS:
1/2 Cup Substitute Mix
1 Tomato
10 Garlic Cloves, Peeled
4-5 Green Chillis
1 Piece Tamarind/ Lemon Juice
Salt

METHOD:

  • If you don’t have Coriander Leaves, you can substitute with a mix of Mint Leaves / Capsicum / Ginger / Onions / Spinach / Curry Leaves / Tomatoes.
  • You can also add Cumin Seeds.
  • Add all the items in the ingredient list with a little water and grind into a chunky paste.
  • Serve this with fried snacks!
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COCONUT CHUTNEY | RED, WHITE & GREEN

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INGREDIENTS | RED CHUTNEY
1/2 Fresh Coconut (Grated or Chopped)
5 Bedgi / Kashmiri Chillis
2 Inch Piece Tamarind (Seedless)
Salt to taste
Water

INGREDIENTS | WHITE CHUTNEY
1/2 Fresh Coconut (Grated or Chopped)
1 – 2 Green Chillis
3 – 4 Curry Leaves
2 Inch Piece Tamarind (Seedless)
Salt to taste
Water


INGREDIENTS | GREEN CHUTNEY
1/2 Fresh Coconut (Grated or Chopped)
1-2 Green Chillis
2 Tbsp Roasted Chana Dal/ Sattu
1/4 Cup Coriander Leaves
2 Inch Piece Tamarind (Seedless)
Salt to taste
Water

TEMPERING:
1 Tbsp Oil
1 Tsp Mustard Seeds
5-6 Curry Leaves
1-2 Dry Red Chilli

METHOD:

  • Break a fresh coconut into 2 parts. Reserve one half intact with the shell in the freezer for later use. If you are using the coconut from the freezer, soak it in normal water for 10 minutes before use.
  • If you have a coconut scraper you can use that to grate the coconut. An easier and faster way to grate coconut is to use a sturdy knife and insert it between the flesh and the shell. I use a blunt old knife which is short and sturdy. Now lift the flesh part away from the shell by applying pressure and separate big chunks of coconut flesh in seconds.
  • Wipe or wash the bits of coconut shell & coir and then chop them into tiny pieces.
  • If you just need grated coconut, you can grind this coarsely in a small mixer jar.
  • For the chutney, depending on which of the above colour you are going for, add the ingredients in the mixer. I use the small jar to grind chutney.
  • Start by pouring little water in the beginning and build up on the water depending on how thick or thin you prefer your chutney.
  • I prefer a thick consistency and therefore I’ve used the whole half of the coconut. You can reduce the amount of coconut and increase the water if you like a thinner consistency.
  • Grind into a paste and transfer to a bowl.
  • Now for the tempering, heat oil in a small pan.
  • Sputter Mustard seeds.
  • Add in the chopped Curry Leaves.
  • Add in the Dry Red Chilli. For Green Chutney, you can also add chana dal during tempering.
  • Switch off the flame and add this hot tadka over the chutney.
  • Mix well and serve with Idlis, Dosas, Chillis, Medu Vadas, Rice…
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Chopped Coconut Pieces to Grind
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Red Chutney ingredients
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Thick Red Chutney
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You can add more Chillis to get a deeper red colour
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Tempering
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White Chutney ingredients. My Green Chilli turned red. Ignore that 🙂
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Freshly ground Coconut Chutney
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Tempering
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Thick Coconut Chutney
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Green Chutney
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Tempering