This is one of the easiest, tastiest and traditional gravy native to konkani cuisine which anyone can prepare with minimal ingredients easily available in the kitchen.The taste will be best when paired with pathrado(colocasia leaves steamed rolls).The sliced rolls may be even dunked in the gravy just like koftas which will also taste heavenly and known 'ghashi pathrado',and non onion lovers may season the gravy with mustard seeds,curry leaves and asafoetida/hing skipping onions altogether.
I had totally forgotten about this gravy as i had not prepared it for ages.Had a box of colocasia rolls and was thinking about something to go with rice for an afternoon lunch and this was the one that flashed!!! otherwise would have been usual daalithoy or rasam.
Fresh grated coconut 1 cup
Roasted red chillies 4 bydagi or Kashmiri and 3 guntur
Salt to taste
Tamarind size of a chickpea
Onion finely chopped 1/2cup
Oil 1tbsp(preferably coconut)
- In a blending jar take red chillies,tamarind and salt and just blend it once so that chillies are coarse.
- Add in the coconut gratings and with required amount of water blend it to form a smooth and fine paste.
- Transfer this into a soup pot.
- Add required water to get curry consistency and bring to a nice boil and then cook for 5-10 mintues on sim flame.
- Take a small seasoning pan with oil and heat it up
- Add the finely chopped onions and roast it turns golden brown(had to be done on a medium low flame)
- Drop this into the pot of gravy.
- Tastes best with rice and Pathrado