Paapletaa Aambat….. is what Pomfret curry is called in Konkani. This recipe is almost similar to the Sungta Aambat recipe from Karwar which I have posted earlier. But in my mom’s childhood, pomfret wasn’t available in Karwar. So, this curry wasn’t made there. But the NKGSBs who had settled in Mumbai by then had learnt to make pomfret curry in their own style!

As I have mentioned earlier, Sola i.e. dried Vatambe are used in fish gravies by the NKGSB cuisine to impart sourness to the fish gravies. It shouldn’t be confused with kokum which too is called sola by some! As these sola aren’t available here, I have substituted it with tamarind.

If you like fish curries, do give a try to the……

  1. Sungta Aambat
  2. Tisryache Kaalvan
  3. Khekdyaache Kaalvan
  4. Mori Aambat

Presenting here the pomfret curry made by my mom….

Prep Time : 25 min

Cooking Time : 25 min

Serves : 4


  • 1 Large Pomfret (8-10 pomfret pieces)
  • 1 1/2 cup Fresh grated coconut
  • 1 Small Onion
  • 2 Tsp Tamarind
  • 2 Tbs Corriander seeds
  • 3-4 Dry red Bedgi chillies
  • 3 Black peppercorns
  • 1/2 Tsp Ginger julienes
  • 1 Tsp Turmeric powder
  • 1 Tsp Red chilli powder (if desired)
  • 1 Tbs Oil
  • Salt to taste


1. Clean and thoroughly wash the pomfret. Cut it into 1 cm thick pieces.

2. Apply a tiny amount of turmeric powder to the pieces and keep aside.

3. Chop the onion finely reserving 1/4 piece for grinding.

4. In a small kadhai, heat a few drops of oil and roast the corriander seeds and red chillies in it. Grind them together with the grated coconut, tamarind, peppercorns, reserved onion piece, red chilli powder into a fine paste using sufficient water.

5. In a saucepan add oil and heat it. Add the chopped onions and saute till they turn a little blackish.

6. Add the turmeric powder and mix. Add the ground masala, salt to taste and water as required to get a medium thick gravy.

7. Bring to a boil and add the ginger julienes. Now add the pomfret pieces and mix lightly. Reduce flame and simmer for about 7-8 minutes for the coconut to cook.

8. Switch off the flame and serve hot with steamed rice, or soft fresh Bhaakari or Ghaavan, fried pomfret and Kokum Kadhi!

Picture of dried Vataambe pieces :


Paniyarams or Aappe are traditionally made using rice and urad daal. This needs soaking and grinding of ingredients. Instead of following this lengthy process, I used semolina to make instant paniyarams. Also to make it more nutritious, I added oats and ragi flour and some healthy veggies.

A healthy and quick option, for breakfast or for tiffins. If you like this recipe do try the other healthy dishes too, which are…..

1) Goad Poale

2) Beetroot Parathas

3) Sweet Potato Corn Chaat

Prep Time : 20 min

Cooking Time : 5 min

Serves : 5 ( yields 25-26 aappe)

Cup Used : 200 ml


For the paniyarams –

1 cup Semolina (roasted lightly and cooled)

1/4 cup Oats

1 tbs Ragi flour

1 Small carrot (grated)

1/4 cup American corn (boiled)

1/4 cup Fresh corriander (chopped)

1 sprig Curry leaves (chopped finely)

1 cup Fresh curds

1 tsp ginger paste

1 tsp Green chilly paste

1 tsp Fruit salt

Salt to taste

Oil or ghee for the paniyarams

For the green corriander chutney –

1/2 cup Fresh corriander

2 Green chillies

1 tbs Roasted Chanaa daal

1/2 tsp Lemon Juice

Salt to taste


1. To begin making the instant paniyarams, mix the semolina and all other ingredients except the fruit salt. Add water as required to get a thick batter.

2. Keep aside for minimum 1 hr. For tiffins, keep batter overnight in the refrigerator.

3. Heat a paniyaram pan and grease with little oil or homemade ghee (as desired) .

4. Add the fruit salt to the batter and mix well. Pour little batter with a tablespoon into each hollow and pour a little ghee on top.

5. Cover and cook for a while.

6. When the paniyarams are cooked and crispy on one side, flip and cook uncovered on the other side too till crisp. Add little ghee to each hollow.

7. When the paniyarams are cooked and crispy on both sides, switch off the flame and serve hot with green corriander chutney.

8. To make the green chutney, grind together the mentioned ingredients using little water as required and when done add the lemon juice.


To make the paniyarams still more nutritious, chopped onions and others veggies of choice can be added too. Keeping batter overnight in refrigerator or fermenting for more than an hour gives better results. Using homemade ghee for roasting gives a delicious flavour. Can be made quickly even when guests arrive at a short notice!!


Sambar also spelt as sambhar is a lentil based vegetable stew or chowder with a tamarind broth. It is popular in South Indian cuisines. The Udipi Manglorean Sambar goes well with idlis, dosas and even rice. It’s commonly served in the Udipi restaurants.

There are three types of udupi sambar. Here I am presenting the ‘Masala Huli’ which has vegetables, daal and coconut. The other two types; ‘Bol huli’ and ‘Podi huli’ are more or less the same but don’t have coconut and podi has sambar powder in it. Udupi food uses a lot of jaggery and this Sambar too is a bit on the sweeter side.

Udupi Sambar is basically a no onion no garlic recipe. But here I have made use of onions and tomato as observed in sambar which I tasted in certain restaurants and combined it with a recipe of udupi sambar given to me by a friend. One can omit the onions and tomato to make this sambar.

The use of freshly roasted and ground masala and jaggery makes this sambar extremely flavourful. Also here I have cooked the vegetables separately with onions instead of cooking with daal, which again increases it’s flavour. One of mine and my family’s favourites!

For some more delicious daals, do give a try to the following recipes too….

1) Nutri Daal Fry

2) Daali Toay

3) Daal Tadka

Here’s the recipe for Udupi Sambar….


For cooking the daal :

1/2 cup Tuar daal (split pigeon peas)

1/4 tsp Turmeric powder

A pinch of asafoetida

For the sambar masala :

3 Tbs Fresh grated coconut

2 Tsp Corriander seeds

1/2 Tsp Cumin seeds

1/4 Tsp Fenugreek seeds

1 Tsp Chanaa daal

1 Tsp Urad daal

3-4 Bedgi dry red chillies

1 Sprig curry leaves (about 10-12 leaves)

Other ingredients :

Oil for roasting and Tempering

1 Large onion finely sliced

1 Small tomato chopped into large cubes

2 Drumsticks cut into 2 inch pieces

100 gm Pumpkin cut into large cubes

1 1/2 Tbs Tamarind pulp (to be adjusted)

6-7 Tsp Jaggery (or as per taste)

1/4 Tsp Turmeric powder

1/2 Tsp Red chilli powder (or as per taste)

Salt to taste

For tempering :

1/2 Tsp Mustard seeds

1/4 Tsp Fenugreek seeds

1/2 Tsp Urad daal

2 Dry red chillies

1 Sprig curry leaves

2 Pinches asafoetida


1. The first thing that needs to be done for the sambar is to soak the tuar daal in sufficient water for about an hour and a half

2. At the time of cooking wash the daal thoroughly and drain. Add a pinch of asafoetida, turmeric powder and sufficient water to the daal and pressure cook till done.

3. Heat about a tsp of oil and roast the ingredients given for the masala except the coconut till they change little colour. Keep aside to cool.

4. Grind them together with the coconut using sufficient water to get a smooth paste.

5. Heat oil for the tempering and add to it the mustard seeds, fenugreek seeds, urad daal, red chillies broken into pieces, asafoetida and curry leaves.

6. Add the sliced onions and cook. Add the turmeric powder and saute.

7. When onions turn translucent add the peeled drumsticks and add some water for them to cook. Cover and cook for a while.

8. Add the pumpkin pieces, red chilli powder and cover and cook.

9. When all vegetables are cooked and the tomato cubes and cook for a while.

10. Mash the cooked daal.Add tamarind pulp, salt jaggery and the ground masala to the cooked vegetables.

11. Add the mashed daal and water if required to adjust the consistency. Mix well and bring to a boil. Adjust salt and jaggery if needed.

12. Reduce flame and simmer for few minutes for other ingredients to cook completely.


Serve with hot steamed rice or idlis or medu vadas or dosa. Tastes delicious either way. Serve some NKGSB Style Sweet And Sour Raw Mango Chutney and some Phodi too, with this delicious Sambar rice!


Madgane is a type of kheer from the Karwari NKGSB cuisine prepared especially during festivals and religious ceremonies. All the ingredients used to prepare this dish being healthy, make it highly nutritious. Here I have added some additional ingredients to it like oats, rajgira flour and dates to make it a bit more nutritious.

Karwar is a coastal city in the South Indian state of Karnataka. Karwari GSB cuisine includes a variety of dishes prepared using coconut and fish. But again this cuisine which hasn’t been so well advertised, has a varied range of vegetarian dishes too. Karwari food has it’s own tongue tickling and mouth watering quality. One such sweet dish is madgane. Prepared by my grandma in Karwar and then by my mom, it’s now been passed down to me.

Here goes the recipe the way my grandma cooked it with my own added small twist without compromising on it’s original taste.


1/2 cup Chanaa daal

2 cups Water

1/4 cup Oats

1 1/2 cup Fresh grated coconut

1 1/2 cup Jaggery

1 Tbs Rice flour

1 1/2 Tbs Rajgira flour

1 Tsp Cardamom powder

15-20 Cashew nuts (halved & few to be kept aside)

4-5 Dates (chopped into small pieces)

2 Tsp Raisins (few to be kept aside)

1 Tsp Ghee

1/4 Tsp Salt


1. Soak daal in adequate water for about an hour.

2. Wash thoroughly and drain.

3.Take a vessel and in it add the given quantity of daal and water and bring to a boil.

4. When it reaches boiling point, reduce the flame to medium and keep simmering for the daal to cook (do not cover with lid at any stage) stirring occasionally.

5. In the meantime, grind the coconut using water to extract coconut milk by squeezing tightly the ground coconut over a sieve.

6. The first extract will be thick and should be about 3/4 to 1 cup.

7. Repeat this process using less water each time to get more coconut milk which will be comparatively thinner and should be about 2 cups.

8. Check the daal and if it’s almost cooked, add to it the cashew nuts and mix well.

9. Here a little hot water can be added to daal if there’s too less water in it.

10. When daal is completely cooked but not mushy add to it the jaggery, cardamom powder and salt.

11. Stir till jaggery dissolves.

12. Using little of the thin coconut extract make a slurry of the rice and rajgira flours.

13. Add this slurry and all the thinner coconut extract to the daal and bring to a boil stirring constantly.

14. Now add the dates, raisins and the thick coconut extract and again bring to a boil stirring constantly.

15. Switch off the flame now as this shouldn’t be cooked more once the coconut milk has been added.

16. Heat ghee and in it roast the cashew nuts and raisins (which had been kept aside) to garnish the Madgane.


A highly nutritious dish which actually doesn’t need a special occasion to be made! Relish it hot or cold as desired!


Pulav, a dish made from Basmati rice. Generally there are umpteen varieties of rice available in India. Basmati being one amongst the fragrant varieties.

Type of rice used differs from region to region. But the Basmati has almost always been the preferred variety for Pulav and Biryani.

Veg Pulav is a simple preparation using the basmati rice and vegetables of choice. A very few spices go into it’s making. Thus it becomes extremely light to digest!

Generally served with daal fry or aaloo mutter.

Here’s the recipe for the simple and aromatic Vegetable Pulav….

Prep Time : 15 min

Cooking Time : 20 min

Serves : 4


  • 1 1/2 cup Basmati rice
  • 3 cups Water
  • 1/2 cup Green peas
  • 1/2 cup Chopped French Beans
  • 1/2 cup Chopped Carrots

For the tempering :

  • 3 tbs Oil
  • 1/2 tsp Cumin seeds
  • 3 Cloves
  • 3 Small pieces Cinnamon
  • 3 Small cardamoms
  • 1 Big cardamom
  • 4 Whole peppercorns
  • 2 Bay leaves
  • Salt To taste

For the Final Tempering :

  • 1 1/2 tbs Homemade Ghee
  • 2 tbs Cashewnuts


1. First thing to be done is, wash the rice thoroughly and keep soaked in water for about 1/2 an hour.

2. In a big saucepan heat oil and add the whole spices.

3. As soon as they splutter add the green peas and the chopped french beans and carrots. Saute for about 2-3 minutes.

4. Drain the soaked rice and add to the above vegetables. Add salt to taste and some ghee. Mix well.

5. Saute for two to three minutes and add hot water to the rice.

6. Bring to a boil on high flame stirring occasionally. When almost half the water has evaporated, lower the flame to minimum, and cover and cook till done. Switch off the flame.

7. In a small kadhai, heat little ghee and add chopped cashews to it. Stir till brown and roasted. Add this to the pulav.

8. Serve hot with Dahi Kadhi or Daal Tadka or Nutri Daal Fry to enhance it’s taste!

9. Do serve some Gaajar Flower Taaja Loncha as an accompaniment.


Manglorean ghee roast recipes with chicken and prawns are quite common. Also is the plain paneer paratha.

Thought of adding something healthy and which kids generally refuse to eat, to the ghee roast recipe and giving it a twist by stuffing it in a whole wheat paratha pocket.

So, here I have added broccoli and soya chunks to paneer ghee roast.

This experiment turned out a winner as my kids too, who simply refuse to eat the above two items, absolutely loved it!If you like this recipe then do give a try to more such healthy options like…..

1) Beetroot Parathas or

2) Swet Potato Corn Chaat or

3) Pesarattu Pizza And Wraps

Presenting to you all…. The Paneer Broccoli Soya Ghee Roast Pockets !


For the ghee roast stuffing :

300 gm Paneer (Cottage cheese)

150 gm Broccoli (3/4 cup after chopping finely)

1/4 cup Soya chunks

Dry spices for roasting :

2 Tbs Corriander seeds

2 Tsp Cumin

1/4 Tsp Mustard seeds

1/4 Tsp Fenugreek seeds

6 Bedgi red chillies

1 Tsp Pepper corns

1 Tsp fennel seeds

10-12 Curry leaves

10 Garlic cloves kg

1 Tsp Red chilli powder

1 Tsp Kashmiri red chilli powder

1 Tsp Tamarind

2 Tbs curd

1 Large onion finely chopped


Salt to taste

Water as required for cooking.

1/2 Tsp Fennel seeds for tempering.

1/4 tsp asafoetida

For the paratha pockets :

2 cups Whole wheat flour

1/2 tsp salt

2 tsp Oil

Water as required to knead dough.


1. First and foremost, knead the dough for the paratha pockets and keep aside.

2. The next step is to soak the red chillies in hot water for about 20 minutes.

3. Then soak the soya chunks in hot water for about 10-15 minutes.

4. Heat 1 Tsp ghee in a kadhai and roast the corriander seeds, cumin, mustard seeds, fenugreek seeds, pepper corns, fennel seeds, curry leaves till they turn aromatic.

5. Cool and grind together with red chillies (drain from water), garlic cloves, and tamarind and salt using sufficient water to get a thick paste.

6. Cut paneer into thick cubes.

7. Apply the curd and half of the ground paste to the cubes and set aside.

8. Wash the broccoli and chop it very finely to get a mince.

9. Drain the soya chunks, wash thoroughly with fresh water and squeeze tightly to drain out any water.

10. Pulse in a mixer grinder to get mince.

11. First shallow fry the marinated paneer in hot ghee till roasted on both sides. This will give it a roasted flavour.

12. In the same pan, add more ghee if required and add fennel seeds and chopped onions to it.

13. Saute till onions turn translucent. Add the soya mince and the minced broccoli.

14. Stir on high flame for a few minutes.

15. Add the remaining ground masala and saute.

16. Add very little water, a few teaspoons to cook the vegetables. Keep stirring on high flame.

17. Mince the roasted paneer with your fingers and add to above mixture. Add salt to taste. Add red chilli powders and mix well.

18. Once the mixture is dry, switch off the flame and cool the mixture.

19. Start rolling the parathas so as to get large squares.

20. Fold to get the centre.

21. Cut and make two parts.

22. Spread sufficient filling one one part leaving about a cm space on all four sides.

23. Now place the other part on the stuffed one carefully and seal from all four sides.

24. Make a pattern on all four sides using the back of a fork.

25. Roast on a hot griddle using ghee, till crisp on both sides.

26. Serve hot with some green chutney and tomato ketchup or any other dip of your choice.


Do try this twisted healthy version of the already healthy ghee roast! A very good option for tiffins and breakfast. Also do try one more healthy fusion dish Pesarattu Pizza and Wrap which is a classic twist to the traditional pesarattu dosa!


Pesarattu or Pesara attu means….. Moong beans (green gram) dosa. But, unlike regular dosa, it does not contain urad daal. Pesarattu is popularly eaten in Andhra Pradesh for breakfast and served with a coconut and ginger chutney (Aalyaa Chatni).

I have added a twist to it and converted the pesarattu into a healthy pizza and a wrap using nutritious vegetables and some paneer and some oats. The original taste of pesarattu complements these pizza toppings very well and the end result is absolutely amazing. Being quite a filling dish, it can double up as a variation for lunch or dinner too!

Here’s the recipe for the nutritious and delicious PESARATTU PIZZA AND WRAPS..

Prep Time : 25 min

Cooking Time : 10 min/Pizza

Serves : 22 Mini Pesarattu Pizza Base

Cup Used :200 ml


For Pesarattu Pizza base –

  • 1/2 cup Whole moong beans
  • 1/4 cup Raw rice grains
  • 1/4 cup oats
  • 4-5 Fenugreek seeds
  • 3 Green chillies…. To be adjusted as per preference
  • 1″ Knob Of Ginger
  • 1/4 cup Fresh corriander
  • Homemade ghee for making the pesarattu.
  • Salt to taste.

For the nutritious topping :

  • 1/2 Medium yellow bell pepper
  • 1/2 Medium red bell pepper
  • 1/2 Medium green bell pepper
  • 1 Medium onion
  • 100gm Paneer
  • 1/2 cup Tomato ketchup
  • 1/4 cup Red chilli sauce or as per taste
  • 2 Tbs Fresh coriander
  • Mixed herbs /Oregano.
  • As Required Pizza cheese/ Cheddar cheese/ Mozzarella Cheese
  • Salt To Taste


1. For the pesarattu, the first thing that needs to be done is soaking the moong beans and raw rice separately in enough water for about 6-7 hours. The fenugreek seeds should be soaked with the raw rice .

2. While grinding, wash the Moong beans and rice thoroughly and drain.

3. First dry grind the oats to a powder. Grind together the moong, green chillies and ginger using sufficient water to get a fine paste. Grind the rice grains and fenugreek seeds in the same manner.

4. Mix together the oats powder and the two batters adding salt to taste. Adjust consistency of batter like that of dosa batter (slightly thick and not very runny).

5. Add chopped fresh coriander to this batter.

6. To make the topping…. Start with finely chopping the vegetables. Crush the paneer coarsely with fingers.

7. Grate cheese as per requirement.In a bowl mix together the chopped vegetables, paneer, corriander, salt and mixed herbs.

8. In another bowl mix together both the sauces.

9. Heat a pancake pan and grease with homemade ghee.

10. Spread the batter over each hollow, smear little ghee on top and cover and cook.

11. Other option is to use a normal griddle and spread batter in a way to get small pancakes.

12. When one side is done, flip over and cook on the other side till crisp. Remove the batch of pancakes on a plate with the first cooked side at the bottom.

13. Apply 1 Tbs of sauce on each of them and spread about 2 heaped Tsp of mix vegetable mixture on each. Grate cheese on top and transfer again to the pan to cook on low heat till cheese melts.

14. For the wrap (better option for tiffins) spread the pesarattu batter on a hot greased griddle, as you would a dosa.

15. When cooked on one side, flip and cook on other side till done. Now flip again, apply the sauce on the entire dosa and spread the topping mixture in the centre.

16. Grate some cheese on top.

17. Immediately roll dosa from both sides covering the filling to make a wrap.

18. Serve with some additional tomato ketchup or even some mayonise by the side!


*For both the pizza and the wrap, the pesarattu should be made a little thick and not too thin like a paper dosa! Instead of using just soaked Moong beans, you can even use sprouted Moong to increase the nutrional value.

*If you want to omit oats, then just increase the quantity of rice grains by 1/4 cup.

Enjoy these healthy pizzas or wraps for breakfast, lunch or even dinner!

If you like healthy dishes, do try the :

1) Paneer Soy Broccoli Pockets or

2) Sweet Potato Corn Chaat


Ambade kaarle lonche… Translated as hog plums and bitter gourds pickle. This is again a recipe from the karwari GSB cuisine. Karwar being in Karnataka, too use a lot of jaggery in their cooking like the Udupis. It is a very simple but extremely flavourful dish.

It would be made by my grandmother in Karwar only on the first day of Ganesh Chaturthi and never again in the whole year. This could be because the ambade are. mainly available during the month of Shravan nearing Ganesh Chaturthi. Rest of the year we do not get this sour fruit. I too somehow managed to get a few ambade for this recipe.

Just recently my mom made this pickle as she had some leftover Ambade and gave it to me for tasting. I instantly loved it! Making this today for the first time ……and let me tell you it’s turned out perfect and too delicious. If you like pickles and chutneys, do try the delicious NKGSB Style Sweet and Sour Raw Mango Chutney too.


6 Ripe Ambade

1 Medium bitter gourd

6 Tbs Jaggery

1/4 Tsp salt for bitter gourd

1/4 Tsp salt for pickle

1 Tsp oil for stir frying bitter gourd


4 Tsp Oil

1/4 Tsp Mustard seeds

1/4 Tsp Fenugreek seeds

4 Green chillies

2 Pinches Irani hing

1/4 Tsp Turmeric powder


1. To begin with scrape the outer rough layer of the bitter gourd well and clean from the inside too.

2. Wash thoroughly and cut lengthwise into 2 inch long strips and apply salt to the strips and keep aside for about an hour to do away with it’s bitterness.

3. Then wash the bitter gourd strips well and drain all water by squeezing a bit.

4. Heat 1 tsp oil in a small kadhai add stir fry the bitter gourd strips till crisp.

5. Peel and wash the ambade and slit the green chillies lengthwise.

6. In another small kadhai heat 4 tsp oil and add the mustard seeds. As soon as they splutter add the rest of the tempering ingredients.

7. Add the turmeric powder and the ambade and mix well. Add to this about 4 tbs water and bring to a boil. Reduce flame. Cover and cook for about 7 – 9 minutes or till ambade are cooked.

8. Now add the stir fried bitter gourd strips, jaggery and salt and cook till jaggery melts.

9. Now add 1 or 2 tbs water as per requirement, else the jaggery will stiffen when cooled.

10. Transfer to a jar after it’s cooled.

11. Refrigerate and use as required.

12. Serve the ambade kaarle lonche with some ghee rice or daali toay and rice or even with vegetables and chapatis. Do serve some Phodi as a delicious accompaniment to the meal.


To get a delicious flavoursome pickle the tempering here should be done right.

Be careful not to burn it.


Daal, a very important food item in Indian households. And why shouldn’t it be, after all the plain simple daal is a powerhouse of proteins! A staple diet in almost all homes!

There are umpteen varieties of daal recipies, some plain and simple, some exotic, the list goes on……like Daali Toay, Daal Tadka, Paalak Daal, Moong Daal Fry, etc.

Here I am presenting a recipe of a particular daal fry which I have relished from a nearby restaurant for the last 21 years. How much ever I tried, I simply couldn’t crack their recipe. But just recently, when I just casually mixed certain daals and followed the restaurant’s tempering method, which I had understood long back….. I got the daal which tasted exactly like theirs!

The combination of these daals makes it a highly nutritious one!


1/2 cup Split Pigeon Peas (Tuar Daal)

1/4 cup Split Green Gram (Moong Chilka Daal)

1/4 cup Red Lentils (Masoor Daal)

1/2 tsp Turmeric powder

1/4 cup Fresh corriander

2 Small onions

2 Green chillies

2-3 Garlic cloves

1/2 tsp Cumin seeds

1 sprig Curry leaves

1/4 tsp Asafoetida

2 tbs Oil

Salt to taste


1. Wash and soak the mentioned daals in water for about an hour.

2. Pressure cook with 1/4 tsp turmeric powder till done.

3. In a saucepan, heat oil and add cumin, asafoetida, curry leaves, chopped green chillies and roughly crushed garlic for tempering. Saute.

4. Add to it the finely chopped onions and mix well. Saute till onions turn translucent.

5. Add the remaining turmeric powder and mix.

6. When the onions are cooked add the boiled and mashed daal and salt to taste. Add required quantity of water to adjust consistency.

7. Bring to a boil and simmer for a while. Check seasoning.

8. Garnish with fresh chopped coriander and serve with Veg Pulav or Paneer Vegetable Pulao or just with some hot steamed rice! Tastes delicious even with Rotis!


Sungta aambat ani bhajilli sungta is what they call the prawns curry and fried prawns in the konkani language. This is a recipe from the Karwari NKGSB cuisine.

Karwar, a city in Karnataka, lies at the mouth of the river Kali. With the abundance of fish and coconuts in that area, the Karwari GSBs are thorough fish eaters and the gravies they cook are made using coconuts, corriander seeds and dry red chillies.
Here is a recipe of prawns curry relished by the Karwari NKGSB community with rice and fried fish.

A sour dried fruit called Sola….. i.e…..Vatambe is used in the gravy. This is mistaken for Kokum which too is called sola in some places. But as these sola… vatambe aren’t simply available elsewhere, I have substituted it with tamarind. Also the masala for fried prawns used to be ground on a ragda using whole spices to get a thick paste. This cannot be attained in a mixer grinder. Hence I have used spice powders for the same.

For some more fish curries, do take a look at the following recipes too….

  1. Mori Aambat
  2. Paapletaa Aambat
  3. Tisryaache Kaalvan
  4. Khekdyache Kaalvan
  5. Bangdyaa Huggae

Prep Time : 30 min

Cooking Time : 25 min

Serves : 4



25 Medium size prawns

2 Small potatoes (cubed)

1 Cup Fresh grated coconut

2 Tsp Corriander seeds

4 Dry red Bedgi chillies (deseeded)

3 peppercorns

1 Tsp Tamarind

1/2 Tsp Turmeric powder

1 Tsp Red chilli powder

2 Small onions

2 Tbs Oil (for gravy)

Oil for roasting the spices

Salt to taste


10-12 Medium size prawns

2 Tsp Lemon juice

1/2 Tsp Turmeric powder

1 Tsp Red chilli powder

1 Tsp Corriander powder

Salt to taste

Oil for frying

Raw rice ground coarsely like semolina OR semolina and rice flour mixture (coarse) for coating the prawns


1. To begin with making the gravy, first clean and devein the prawns. Wash thoroughly and drain.

2. Apply a little salt and turmeric powder and keep aside.

3. Chop the onions finely except 1/4th piece of one of the onions which has to be reserved for grinding.

4. In a pan, heat oil and add the chopped onions to it.

5. Saute till translucent. Add turmeric powder and mix.

6. Add the cubed potatoes and saute. Cook covered adding little water to cover the potatoes.

7. In the meantime roast corriander seeds and the red chillies in a small kadhai using a few drops of oil.

8. Grind together the coconut, red chillies, coriander seeds, tamarind, pepper corns, reserved onion using sufficient water to get a paste.

9. Check the potatoes. If half cooked, add prawns, red chilli powder, salt. Add water if needed and mix well. Cover and cook till done.

10. When the prawns and potatoes are fully cooked, add the ground paste and mix well. Add water if required to get a medium thick consistency. Check seasoning. Bring to a boil and then reduce the flame and simmer for a while for the coconut to be cooked. If gravy thickens at this stage add water to adjust consistency.

11. For the fried prawns the first thing to be done is applying the mentioned spice powders and other ingredients to the cleaned, deveined and washed prawns and keep aside to marinate for some time.

12. Grind raw rice to get a coarse powder. Or mix rice flour and semolina to get a coarse powder. Coat the marinated prawns with it and shallow fry on hot oil till crisp.

13. Relish the Sungta Aambat Ani Bhajilli Sungta with some steamed rice or with some soft fresh Bhaakari or Ghaavan and a cooling Kokum Kadhi by the side.

Picture of dried Vataambe pieces :


Traditionally even boiled drumsticks or a piece of raw mango are added to the gravy when in season! Both options taste delicious.