The actuality that you are looking at this previously elevates you to the place of a foods lover curious enough to go past the normal Konkani picture of miles of beach locations thronged by holidaymakers who are sunbathing and ingesting. You are all set to dig further and unravel the mystery powering the spicy and aromatic foods of the area.
Of program, since we are speaking about the cuisine of a coastal region, coconut and seafood are evident ingredients in the preparing of any meal on the other hand, area and seasons also participate in an crucial element in the variety of the relaxation of the ingredients. Let us choose a search at some of the common, and some not so common, ingredients made use of in Konkani foods.
A. Spices: Indian foods is incomplete without an assortment of spices and the area cuisine uses them generously, providing the dishes a exclusive flavor.
· Black pepper: Piper Nigrum, or black pepper, is made use of thoroughly in Indian cooking. In India, it is grown mostly in South India. The fruits of the plant, known as peppercorns, are dried and made use of as a spice both equally for their flavor and for their medicinal attributes.
· Fenugreek: This plant, which bears the scientific title of Trigonella foenum-graecum, has been cultivated since ancient times: as considerably back as 4000BC in Egypt. It is grown in semi-arid climates, mostly in the northern and western states of India. This plant is made use of in lots of strategies in Indian cuisine: as an herb, a spice (both equally dried leaves and seeds), and as a vegetable in its refreshing sort.
· Pink Chilies: Pink chilies or chili peppers are plants of the genus Capsicum. They are made use of to make very hot ‘n’ spicy Indian curries. The plant was launched into Asia by Portuguese traders and since Goa was, until finally the latest past, a Portuguese colony, area Goan or Konkani cuisine uses this very hot tasting spice greatly. The types of chilies that are often made use of in Goan dishes incorporate Byadgi, Bird’s Eye and other people.
· Asafoetida: This is dried latex acquired from the faucet root of a perennial herb called Ferula, which is generally grown in Iran, Afghanistan, and India. The spice has a fetid, pungent odor, hence the title asafoetida. But even with this, when made use of in incredibly tiny portions in dishes like lentils, it provides a smooth and distinctive flavor.
· Turmeric: Turmeric, or Curcuma longa, is acquired from an organic plant belonging to the ginger household. These plants are indigenous to the southeast components of India. When turmeric is made use of primarily in rhizome powder sort to impart a yellow colour to foods, in Konkani dishes, turmeric leaves are made use of to wrap and cook dinner exclusive sweet dishes.
· Mustard seed: Mustard seeds locate point out in lots of ancient texts, like the Bible and the stories of Gautama Buddha. Indian mustard, with the scientific title of Brassica juncea, is grown mostly in the northern states of India.
· Cumin: This spice is derived from the dried seed of Cuminum cyminum, an organic plant from the parsley household. It is made use of both equally in full and ground sort and is believed to have a number of medicinal and digestive attributes.
· Teppal: Also known variously as Tirphal, Szechuan pepper or Zanthoxylum rhetsa, these are dried berries that increase in grape-like bunches on a tree which is grown mostly in Maharashtra and Karnataka in India. These berries, minus the seeds, are made use of primarily in the preparing of fish dishes in the Konkan area, as well as from some vegetarian dishes.
· Coriander seeds and leaves: Coriander is also known as Chinese parsley or Cilantro and is indigenous to lots of components of the planet like southern Europe, north Africa, and southwestern Asia. The plant’s leaves, as well as the dried seeds, are made use of in cooking, primarily for making chutneys or as a spice.
· KhusKhus: This is the title for poppy seeds that have been made use of for hundreds of decades in foods preparing. Attained from the opium poppy, the seeds are meant to have sedative powers.
· Cloves: These are flower buds of the evergreen clove tree which is grown mostly in south Asia. This aromatic spice is made use of in African, Asian and Middle Japanese cuisine to impart flavor to curries, meat preparations, and very hot beverages.
· Cinnamon: What is distinctive about this spice is that it is acquired from the inner bark of not a person, but a number of trees belonging to the genus Cinnamomum. Its flavor is this kind of that it is made use of in both equally sweet and savory dishes. This spice has been deemed healthy to be consumed by gods and monarchs since ancient times and as a result has been very valued across the planet, although it is indigenous to South Asian nations.
· Bay leaf or Tej Patta: This leaf is different from the Cassia leaf/bay leaf known in the west. The Indian bay leaf is made use of to impart flavor to dishes like lentils and different styles of khichris.
· Black and Inexperienced Cardamom: Both equally the black and green cardamom belong to the ginger household Zingiberaceae and is grown mostly in Asia. They are different not just in colour, but also in dimensions. Inexperienced cardamom is a person of the world’s most high priced spices, powering only saffron and vanilla, and, like these two, it is also made use of both equally in sweet and savory preparations.
B. Herbs: Indian cooking will make use of a number of organic plants to include flavor to dishes or for the intent of garnishing. Under are some of the most crucial ones:
· Inexperienced coriander: Coriander leaf, in addition to remaining ground to make spicy chutneys and dips, is a have to for finishing the search of Indian curries.
· Curry leaf: This is not to be puzzled with the European curry plant. This particular leaf belongs to the sub-tropical Murraya koenigii tree and is made use of really often in South Indian and Konkani cuisine.
· Mango Ginger: Referred to as aamhaldi in area parlance, Curcuma amada, or mango ginger, belongs to ginger household Zingiberaceae and has a raw mango-like taste. It finds its use in Indian cooking in making pickles, chutneys, sauces and salads.
· Ginger: The root of the flowering plant Zingiber officinale is a person of the most greatly made use of ingredients in Indian cooking. The roots have a exclusive and very hot flavor and they are made use of in curries, and included to very hot beverages, etc.
· Garlic: Allium sativum, better known as garlic, is a pungent smelling species of the onion genus. It has been made use of in cooking for the past 7000 decades and is a staple in lots of components of the planet, like Mediterranean, Asian, and African cuisine. From curries to stews and soups, and from chutneys and dips to pickles and flavored oil, garlic is made use of in all styles of cooking.
C. Souring Brokers made use of in Konkani Food items
· Bilimbi: This is the fruit of the Avarrhoa bilimbi or cucumber tree and is a shut relative of carambola. It is a tropical tree and grows in gardens and backyards. It is made use of often in Goan cuisine for making pickles or as a souring agent in soups and stews, or even curries.
· Carambola: The fruit of the Avarroha carambola tree, also known as star fruit, is made use of in a related way as Bilimbi fruit that is to make pickles and chutneys or for ingesting raw with salt. Some Konkani recipes use jaggery to counter its incredibly tangy taste.
· Tamarind: Tamarindus indica or the tamarind tree is a leguminous tree indigenous to tropical Africa but grown thoroughly in India. The extract of this pod – which tastes like sour tasting fruit, is made use of as a souring agent in lots of Konkani recipes that assortment from rice dishes, cooked greens, chutneys, lentils to seafood like crab.
· Inexperienced Mango: Though dried and ground, green or unripe mango or amchoor powder is made use of in Indian dishes to give them a tangy flavor the raw fruit alone is mixed with coriander, chili and other spices to make mouthwatering sweet and sour chutneys and facet dishes that go well with rice.
· Kokum: This is the fruit of Garcinia indica, a tropical plant belonging to the mangosteen household. Its outer protect is sun-dried to make aamsul or kokum. In the Konkan area, it is known as bhirand and is the most often made use of souring agent, imparting a a little bit sour taste to dishes together with a darkish crimson colour.
D. Greens, Fruit and Flowers made use of in Konkani Cuisine
· Coconut: The fruit of the coconut tree or Cocos nucifera, also called kalpavriksh in Konkani, is made use of in lots of different strategies in Konkani cuisine. The fruit is available in abundance in the area and is made use of grated, dried and grated, fried or as a paste, or in the sort of coconut milk in quite a few recipes, some genuinely well known ones remaining Sol Kadhi, Ambe Hashale, Vali Ambat, etc.
· Gourds: Konkani cuisine has lots of well-known recipes that use several styles of gourd, be it bitter gourd, bottle gourd or ash gourd, which are cooked in coconut curry with an assortment of spices that give them a very hot and sour flavor. Other styles of gourds made use of are snake gourd and ridge gourd.
· Malabar Cucumber: Identified as magge in Konkani, Malabar cucumber is a fleshy vegetable resembling a pumpkin. It is made use of as an component in planning rasam and curries in Goa and Kerala.
· Chayote: Also known as christophine, this is a vegetable which is conveniently available calendar year spherical and can be chopped and cooked working with spices like mustard seeds, fenugreek, asafoetida, and grated coconut.
· Yam and Chinese Potato: Suran or yam and soppoor kook or Chinese potato are cooked with spicy coconut chutney and asafoetida and go well with rice.
· Sweet potato: Kananga, as sweet potato is known as in Konkani, is made use of to make phodis which can be both equally deep fried or pan fried.
· Banana: Banana is made use of in Konkani dishes in a wide variety of strategies ranging from the preparing of Banana halwa, a sweet dish, to shallow fried banana phodis coated with spice combination, to banana puris that are eaten with coconut chutney and sambar. Other recipes incorporate raw banana curry, banana modak (a sweet dish), etc.
· Drumstick: Identified domestically as mashing, drumstick dishes are extremely well known in Goa provided that the tree is located in the backyards of most residences. Drumstick is full of iron and the tree’s flowers and leaves are also made use of in Konkani cooking. Common dishes incorporate drumstick ros cooked in coconut curry, cutlets, drumstick greens rice, etc.
· Colocasia: called pathrado in Konkani, stuffed colocasia leaves are a favored area delicacy. Apart from that, it is made use of to make fritters, cutlets, and facet dishes like venti which uses the plant’s stems. The leaves are also made use of to make curry, primarily as Naivedyam on Janmashtami Working day.
· Breadfruit: This largish fruit belongs to the mulberry household. It is known as jeev kadge in Konkani and is made use of to make fritters and a spicy dry dish to go with rice and lentils.
· Hog Plums: A single of the most common greens made use of in Konkani cooking, hogplums or ambada are the fruits of a domestically grown tree. They are also made use of in pickles or in other dishes as souring agents.
· Tender Cashew Nuts: Cashew is a famed crop of the Konkan area, and, naturally, the area has some mouth watering cashew nut dishes as element of its cuisine. A couple of well known ones are Tender Cashew Nut curry or Bibbe Sagle, Bibbe Upkari, etc.
· Jackfruit: Jackfruit trees are a common sight in the area and the fruits are made use of to make phodi or fritters, chutney, facet dishes, and payasam (a sweet dish).
· Inexperienced Aubergine: Gulla or eggplant is a element of some of the finest Konkani dishes, like fritters, Stuffed Brinjal, Brinjal Sambhar, smoked Konkani brinjals, etc.
· Greens: Apart from coriander, Konkani foods also uses brahmi leaves which are domestically known as ekpanna tamboli. They are made use of to make curries and chutneys.
· Amaranthus: An additional green leafy vegetable made use of in Konkani cuisine is amaranthus which is built into bhaji or upkari, the green leaves remaining called dhavi bhaji and crimson ones tambdi bhaji.
· Malabar Spinach: Identified as valli in Konkani, Malabar spinach is made use of to make spinach coconut curry or Vaali Ambat. This curry can be made use of with prawns, shell fish, etc.
· Tender Bamboo Shoots: These are a favored with the locals and are both equally cooked as a facet dish and pickled and preserved.
E. Lentils/Peas: Konkan is in essence a rice and fish ingesting area and lentils are a have to to go with rice. Apart from the common ones like masoor (pink lentil), mung (green gram), toor (pigeon peas), chana dal (Bengal gram), urad dal (black gram), and rajma (kidney beans), some other lentils and peas made use of in Konkani cuisine incorporate:
· Cow Peas/Black Eyed Beans: Konkanis prepare bagde kodel or cow peas in coconut gravy with garlic seasoning. The dish, which is accompanied by rice, also uses Mangalore cucumber or potatoes.
· Horse Gram: The cold year sees Konkanis planning kulith or horse gram really often. When the cooking h2o is made use of as a saru or slender soup, the cooked gram is made use of as kosambaris (salad) or stir fry. Apart from this, dosas and idlis are also built working with ground rice, kulith, urad, and chana dal.
F. Fish and other Seafood: Seafood is an integral element of any coastal area and Konkan is no exception. Vison (Kingfish) is generally cooked. The other types of fish that locate a position in this cuisine incorporate pomphret, tunal, mackerel, and shark. Shellfish like lobster, prawns, squid, crab and mussels are also conveniently available.
· Ladyfish: Ladyfish, also known as kane or nagli, is located a plenty in the rivers of the area. This fish is viewed as thoroughly clean and conveniently digestible and is cooked in coconut gravy. It is also eaten deep fried.
· Shark: Ambot Tik is a Goan delicacy which is built with shark and served on exclusive situations. It is cooked in a very hot and sour curry and tastes better if eaten a day soon after cooking!
Over the hundreds of years, Konkani cuisine has been influenced not just by nearness to the sea and availability of ingredients, but also its Hindu origins and hundreds of years of Portuguese rule. The colonial rulers launched a number of greens, fruits and spices to this area some of them, like potato and tomato, had been to begin with turned down by the Hindu natives, but, with the passage of time, they built their way into the area dishes.