|
Konkani Masolu variety
Ingredients
Basic Masolu: ¼ Coconut, 3 roasted red chillies and tamarind - size of its seed, grind this to a fine or coarse paste as required for the curry.
Ghasi 1 : Tablespoon each of fried coriander seeds and urd dhal is added while grinding the basic masolu. Mustard and curry leaves seasoning.
Ghasi 2 : Basic masolu only. Mustard, curry leaves and jeera seasoning.
Ghasi 3 : Basic masolu only. Add one chopped onion and small piece of chopped ginger to the curry while cooking. Just add oil for seasoning.
Ghasi 4 : ½ tablespoon of fried urd dhal and ¼ teaspoon of fried methi is added while grinding the basic masolu. Mustard and curry leaves seasoning. Normally used with Pathrado.
Sagle : Tablespoon of fried coriander seeds is added while grinding the basic masolu. Mustard and curry leaves seasoning.
Ambat 1: Basic masolu only. Onion seasoning for daily use.
Ambat 2 : Basic masolu only. Mustard and curry leaves seasoning for festivals and sacred occasions.
Bhuthi: Tablespoon of friend coriander and ½ teaspoon of methi is added while grinding the basic masolu. Just add oil for seasoning.
Koddel : Basic masolu only. Garlic seasoning.
Bendhi : Basic masolu only. Garlic seasoning.
Sukke : Tablespoon each of fried coriander seeds and urd dhal is added while grinding the basic masolu. Mustard and curry leaves seasoning.
Gajbaje : Basic masolu only. Mustard, curry leaves and hing seasoning.
Saasam : Add big pinch of mustard to the basic masolu while grinding.
Kathkato : Basic masolu only. Garlic seasoning. ( A pumpkin curry)
Method
Whenever a Konkani is asked what is the ingredient in the "Masolu", they tend to answer with "nothing" or "kothambari" or "kothambari and Urd dhal". I am sure this is quite confusing if one is not familiar with Konkani cooking. As such I thought it may be of interest to all to know what "Masolu" means to a konkani and what are the variations. I am sure there are any number of combinations and variations other than what I know of.
|
