Amchi Ruchii - Traditonal konkani cuisine

Amchi Ruchii - Traditonal konkani cuisine We are specialised in Traditional Konkani Cuisine. We Take pre order two days prior Notice . Also bulk orders are accepted .

Take away and swiggy Delivery options are available.

Jackfruit Payasam (Ponsa Gharai )Jackfruit payasam - a treat to jackfruit lovers. A heavenly tasting thick dessert made ...
02/07/2021

Jackfruit Payasam (Ponsa Gharai )
Jackfruit payasam - a treat to jackfruit lovers. A heavenly tasting thick dessert made using ripe jackfruits. This dessert tastes and smells jackfruits. And while it's cooking your house will smell divine too.

Soft ripe jackfruits floating in a sea of coconut milk imparting its amazing smell and taste to it, resulting in a delicious, creamy jackfruit flavoured syrup. An absolutely delicious ripe jackfruit dessert that can be enjoyed piping hot or cold.

Coconut milk forms the base for this payasam & jaggery is used as the sweetener. Rice grains/rice flour is used to make this payasam thick and cardamom is used to add an amazing flavour, aroma to this payasam.

Ripe jackfruit payasam is called ponsa payasu in Konkani. Ponasu means ripe jackfruit in Konkani. Ripe jackfruit payasam is also called gharai in Konkani, coming from the word ponsa gharo, which means ripe jackfruit pods in Konkani.

Summer is when ripe jackfruits are found in abundance in Karnataka. That's when my mom would make this delicious dessert for us. Two other ripe jackfruit delicacies of Udupi, Mangalore are ponsa mulik (sweet fritters) and ponsa idli (jackfruit idlis). Do give them a try too if you love jackfruits. They're amazingly scrumptious & you'll love them.

Magge koddel is a spicy, tangy Mangalorean coconut based curry using Magge, a pumpkin called “Mangalore Southekayi” or M...
27/06/2021

Magge koddel is a spicy, tangy Mangalorean coconut based curry using Magge, a pumpkin called “Mangalore Southekayi” or Mangalore cucumber or Mangalore pumpkin. The gravy based curry with garlic seasoning is either made just with magge and sometimes addition of potato, cashew nuts or jackfruit seeds makes it more flavorful. Traditionally it is served in every Mangalorean’s house with a steaming bowl of rice and some vegetable stir fry (Broccoli Talasani, Beans Upkari, Midke Sange Upkari etc.) but it is also goes great with roti, chapatti (whole wheat flatbread) or even with bread!!

Moode are idlis wrapped up like a mystery in screw pine leaves! A delicacy from Udupi, Mangalore region. The screw pine ...
24/06/2021

Moode are idlis wrapped up like a mystery in screw pine leaves! A delicacy from Udupi, Mangalore region. The screw pine leaves/pandan leaves add a distinct taste and aroma to idlis and make them special, unique and delicious.

Screw pine leaves are weaved into cylindrical moulds and are used to steam idli batter. They make cylindrical idlis, which are called as ‘moode’ in Kannada/Tulu. They are made during festivals, a must for Krishnajanmastami festival and are served as breakfast during special occasions and celebrations. It also shows up on tables of most Udupi, Mangalorean homes as breakfast every once in a while. People from Udupi and Mangalore have a flair for these cylindrical idlis.

Moode are versatile, they are traditionally had with butter/ghee/coconut oil on top and with coconut chutney's, chicken curries, sprouted green gram coconut based curry, a sweet-sour-spicy pineapple curry etc.

Prepared with rice, jaggery and coconut, it is then wrapped in banana or saguwan leaves and steamed.Jackfruit Muddo is s...
24/06/2021

Prepared with rice, jaggery and coconut, it is then wrapped in banana or saguwan leaves and steamed.
Jackfruit Muddo is steamed folded on Teak-tree leaves which gives a unique aroma and taste to the Jackfruit Mudo. Also, teak leaves have medicinal properties. The leaves give a magenta colour to the Mudo after steaming.You can serve this with ghee / Butter /Honey .

The Ambe Upkari Recipe is a tangy and sweetish curry made with ripe mangoes, jaggery and green chillies. It makes a grea...
24/06/2021

The Ambe Upkari Recipe is a tangy and sweetish curry made with ripe mangoes, jaggery and green chillies. It makes a great side dish along with hot rice and ghee.

Chana ghashi is a thick Konkan-style coconut-based chickpea curry (kabuli chana). This flavourful dish is a typical Mang...
22/06/2021

Chana ghashi is a thick Konkan-style coconut-based chickpea curry (kabuli chana). This flavourful dish is a typical Mangalorean preparation and a favourite up and down the Konkan coast….and understandably so…it’s easy to fall in love with this veg ghashi recipe of chickpeas simmered in a delicious spicy and tangy coconut-based curry.

Chano means chickpea and ghashi refers to a spicy thick coconut-based curry in Konkani.
The highlight of chana ghashi is the phodo or vegetable that goes into it. The most popular choices are potato (as in our Mangalorean style chana ghashi recipe), yam (suran), tender jackfruit (kadgi), breadfruit, raw green banana (plantain), raw mango, and white radish.

Alvati is a Konkani cuisine rainy season delicacy. A delicious curry prepared using colocasia leaves. This colocasia lea...
14/06/2021

Alvati is a Konkani cuisine rainy season delicacy. A delicious curry prepared using colocasia leaves. This colocasia leaves curry is spicy, tangy, silky smooth & delicious. Tender colocasia leaves in this curry are well cooked along in a spicy coconut masala until they're super soft & 'just melt in your mouth'.

Pathrode , a masterpiece from the Konkani and Mangalorean cuisine. Pathrode is prepared using colocasia leaves. The leav...
08/06/2021

Pathrode , a masterpiece from the Konkani and Mangalorean cuisine. Pathrode is prepared using colocasia leaves. The leaves are smeared with a spicy, tangy rice and coconut paste. Its later stacked upon each other and then steam cooked. The steam cooked rolls are later relished as such with a dollop of butter or cut into slices .

If you are a Mangalorean then the Dalitoy needs no introduction. But for those who are not, well, it is a quintessential...
08/06/2021

If you are a Mangalorean then the Dalitoy needs no introduction. But for those who are not, well, it is a quintessential Konkani style Dal made in almost every Konkani household without fail and savoured with a lot of passion – as much as Dal is loved in Northern India.
What is distinctly different about the Dalitoy is the predominant fragrance and flavour of the Asafoetida (Hing) and the different flavours brought in by the green chillies, curry leaves and dry red chillies in a coconut oil seasoning – the combination of these flavours is so simple yet so mind blowing that every Konkani worth his salt loves this dish. While Turmeric is an optional ingredient, the natural colour of the Dal – a beautiful pale yellow is also what sets this Dal apart from other preparations.

Introducing Traditional Khotto or Jack Fruit Idli . Jackfruit leaves are weaved into tiny baskets to steam idlis in them...
08/06/2021

Introducing Traditional Khotto or Jack Fruit Idli .
Jackfruit leaves are weaved into tiny baskets to steam idlis in them. These jackfruit leaves baskets are then filled with idli batter and are steamed to make hittu/khotto/khotte kadubu.

Idlis are steamed in jackfruit leaves for any special occasion, festivals in Konkani homes. These idlis made in jackfruit leaves are called khotto, hittu in Konkani and khotte kadubu in Kannada. Khotte are a very popular breakfast in Udupi, Mangalore, Kundapur regions of Karnataka. These idlis have a nice smell and taste from the jackfruit leaves and it also saves you time and effort involved in cleaning the idli moulds. 🙂

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Call - 70197 18254

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Nex To Psr Saree Showroom Bunts Hostel Road
Mangalore
575003

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+917019718254

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