Konkani Lunch -- 2nd Best Meal of 2010

My first best meal of 2010 was in the first week of January. I had not started the blog, so I did not note it down. So I do not remember the meal entirely, but for the fact that I had the world's best pathrodo (the Konkani version of alu vadi or patra). My sister-in-law Manju, according to me, makes the best pathrodo in the world. It is quite spicy, very surboos (fluffy?), the alu leaves just shine. I have a feeling that tingalavra bendi and rice was also part of this meal. Tingalavra is a white bean, do not remember its English name now.

My second best meal of 2010 I had yesterday. Same venue, same master chef -- my sister-in-law, Manju.



I can never wait for food. I began eating this meal and thought -- hey, I should take a picture. So with my left hand, I took the cell from my right pocket and quickly took this picture. Not a great picture, but you get the idea.

You see the rice and a fantastic tomato dal. I just don't know what is the magic in her fingers but believe me I have never tasted such fantastic dal before. Still trying to figure out what made it so tasty. BTW, what I loved about the dal is that it was watery. Hey, dals should be like this! Not the thick sauce consistency for me. Needless to add, it was not dalitoy (Konkani dal) -- which is regarded as the kuldevata (reigning deity) of the konkanis.

Then, starting from left, in anti-clockwise direction, you can see a small roll of patrodo. This must be the 10th time I was having this dish made by her. It tasted the same. Only thing is this time, I could taste the hing (asfoetida). Today, it was double than the normal size. You feel less guilty! Naturally, I put lots of coconut oil on it.

Next to it is the Batate song (spicy red konkani potato dish). Amazingly spicy and tasty.

Next to it is the harve kela phodi (raw green banan shallow fried with a rava/sooji coating). Absolutely crisp and tasty. Cut in the right size, so cooked uniformly.

Next to it is the tendle bibbe upkari (tondli/gherkins and cashew nut dish). As far as I know, Konkani's are the only one's to have a dish like this. This is a favourite and is served at most amchigele (konkani) marriages. The kajoos were really huge -- almost an inch long sometimes.

What more can a person ask for, when he is served 3 of his favourite dishes in one meal. Well, the picture is there and these words (which are but a poor attempt to explain a divine meal) are there. 2 great meals in 5 months is not a bad life at all. So when I have the next best meal, I can always come back here as a reference point.

Could it have been even more heavenly? Yes, ambe upkari (a konkani dish made with small sweet mangoes, a bit of jaggery, and a rai tadka) is yet another of my all-time favourites.

For more pictures and more information on konkani and amchigele food, join the Konkani Amchi Food group on Facebook.

Konkani Amchi Food Web Site and Facebook Group

If you are a lover of Konkani food, then you must join the Facebook group:

www.facebook.com/group.php?gid=182144290454&ref=ts

They also have a web site:

Konkani Amchi Food Group

Both the site and the Facebook page is rich with photos.

Udupi Cuisine and Mangalore Cuisine are quite famous. Konkani Cuisine is by and large from the same region.

Do not confuse with the Kokan regional cuisine -- which is the cuisine from the Kokan region of Maharashtra. Unfortunately, it is also spelt Konkan and misleading gives rise to Konkani Cusine. It is also called Malvani Cuisine.