The Konkani cuisine is named after the Konkan region of the coastline of India. The region’s culture influences it. Today, Konkani cuisine recipes are very popular. The Konkan recipes are prepared using coastal region foods such as fish, coconut, and crabs. They are very delicious, especially when prepared with some vegetables.

When at the coast, take a pick of these most popular Konkan dishes you simply can’t miss out on:

Solkadi

Renowned by its pink color, it’s mostly served as a drink after meals. It’s made of coconut milk and ratamba. It acts as a refreshing drink and also helps to cool down the digestive process.

 

Fish Fry

It’s very common in the Konkan region. The fish is usually prepared with spicy masala making it very delicious and tasty. It’s mostly served with rice or creamy lentil curry.

 

Crabs Gravy (Kurle Ambat)

The fleshy crab’s gravy is favourited around the Mumbai coast especially Mangalore and Goa. It’s prepared using roasted spice and coconut milk. It’s usually served with rice or flatbread.

 

Sorpotel (Sarapatel)

 

It originated from Portugal. It’s made using pork and other ingredients such as blood, liver, and heart. The pork is usually cooked with other spices such as chillies and vinegar and then served with rice or coconut bread. It’s usually prepared during festive seasons and special days such as weddings.

 

Kele Pole

It’s made of almost ripe banana. A little sugar is added when preparing, to make it more delicious. Mixing with other ingredients before leaving it to ferment does this. It can be served for breakfast or snacks and is usually served with chutney or gravy.

 

Patholi

It’s prepared mostly during Mangala Gowri Puja, Vinayaka Chaturthi, and Naga Panchami festivals. It’s made of rice, grated coconut, and jaggery which are then steamed using the turmeric leaves. The grated coconut makes the rice delicious while the turmeric leaves add flavour to the rice.

 

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