The certainty that you are perusing this as of now hoists you to the situation of a food sweetheart; sufficiently inquisitive to go past the common Konkani picture of miles of sea shores swarmed by vacationers who are sunbathing and drinking. You are prepared to burrow further and disentangle the secret behind the zesty and fragrant food of the region.
Of course, since we are discussing the cooking of a seaside region, coconut and fish are clear fixings in the planning of any feast; notwithstanding, locale and seasons additionally have a significant impact in the determination of the remainder of the fixings. How about we investigate a portion of the normal, and some not all that normal, fixings utilized in Konkani food.
A. Spices: Indian food is deficient without a grouping of flavors and the nearby cooking utilizes them liberally, giving the dishes an unmistakable flavor.
· Black pepper: Piper Nigrum, or dark pepper, is utilized broadly in Indian cooking. In India, it is filled primarily in South India. The products of the plant, known as peppercorns, are dried and utilized as a zest both for their flavor and for their therapeutic properties.
· Fenugreek: This plant, which bears the logical name of Trigonella foenum-graecum, has been developed since old occasions: as far back as 4000BC in Egypt. It is filled in semi-bone-dry environments, primarily in the northern and western territories of India. This plant is utilized from multiple points of view in Indian cooking: as a spice, a flavor (both dried leaves and seeds), and as a vegetable in its new form.
· Red Chilies: Red chilies or bean stew peppers are plants of the variety Capsicum. They are utilized to make hot ‘n' zesty Indian curries. The plant was brought into Asia by Portuguese merchants and since Goa was, until the new past, a Portuguese province, neighborhood Goan or Konkani cooking utilizes this hot tasting zest vigorously. The assortments of chilies that are often utilized in Goan dishes incorporate Byadgi, Bird's Eye and others.
· Asafoetida: This is dried latex acquired from the tap base of a perpetual spice called Ferula, which is generally filled in Iran, Afghanistan, and India. The zest has a foul, impactful smell, subsequently the name asafoetida. However, in spite of this, when utilized in tiny amounts in dishes like lentils, it gives a smooth and special flavor.
· Turmeric: Turmeric, or Curcuma longa, is gotten from a natural plant having a place with the ginger family. These plants are local toward the southeast pieces of India. While turmeric is utilized generally in rhizome powder structure to confer a yellow tone to food, in Konkani dishes, turmeric leaves are utilized to wrap and cook exceptional sweet dishes.
· Mustard seed: Mustard seeds discover notice in numerous old writings, including the Bible and the narratives of Gautama Buddha. Indian mustard, with the logical name of Brassica juncea, is filled predominantly in the northern provinces of India.
· Cumin: This flavor is gotten from the dried seed of Cuminum cyminum, a home grown plant from the parsley family. It is utilized both in entire and ground structure and is accepted to have various restorative and stomach related properties.
· Teppal: Also referred to differently as Tirphal, Szechuan pepper or Zanthoxylum rhetsa, these are dried berries that fill in grape-like bundles on a tree which is filled chiefly in Maharashtra and Karnataka in India. These berries, short the seeds, are utilized for the most part in the planning of fish dishes in the Konkan locale, just as from some vegan dishes.
· Coriander seeds and leaves: Coriander is otherwise called Chinese parsley or Cilantro and is local to numerous pieces of the world including southern Europe, north Africa, and southwestern Asia. The plant's leaves, just as the dried seeds, are utilized in cooking, particularly for making chutneys or as a spice.
· KhusKhus: This is the name for poppy seeds that have been utilized for millennia in food arrangement. Acquired from the opium poppy, the seeds should have narcotic powers.
· Cloves: These are blossom buds of the evergreen clove tree which is filled mostly in south Asia. This fragrant zest is utilized in African, Asian and Middle Eastern cooking to give flavor to curries, meat arrangements, and hot beverages.
· Cinnamon: What's interesting about this zest is that it is acquired from the internal bark of not one, but rather various trees having a place with the sort Cinnamomum. Its flavor is to such an extent that it is utilized in both sweet and exquisite dishes. This flavor has been considered fit to be devoured by divine beings and rulers since old occasions and hence has been profoundly esteemed across the world, however it is local to South Asian countries.
· Bay leaf or Tej Patta: This leaf is not quite the same as the Cassia leaf/cove leaf known in the west. The Indian inlet leaf is utilized to confer flavor to dishes like lentils and various kinds of khichris.
· Black and Green Cardamom: Both the dark and green cardamom have a place with the ginger family Zingiberaceae and is filled essentially in Asia. They are diverse in shading, yet in addition in size. Green cardamom is one of the world's most costly flavors, behind just saffron and vanilla, and, similar to these two, it is likewise utilized both in sweet and appetizing preparations.
B. Herbs: Indian cooking utilizes various home grown plants to add flavor to dishes or to decorate. The following are probably the most significant ones:
· Green coriander: Coriander leaf, other than being ground to make zesty chutneys and plunges, is an absolute necessity for finishing the appearance of Indian curries.
· Curry leaf: This isn't to be mistaken for the European curry plant. This specific leaf has a place with the sub-tropical Murraya koenigii tree and is utilized as often as possible in South Indian and Konkani cuisine.
· Mango Ginger: Called aamhaldi in neighborhood speech, Curcuma amada, or mango ginger, has a place with ginger family Zingiberaceae and has a crude mango-like taste. It discovers its utilization in Indian cooking in making pickles, chutneys, sauces and salads.
· Ginger: The base of the blooming plant Zingiber officinale is perhaps the most broadly utilized fixings in Indian cooking. The roots have an unmistakable and hot flavor and they are utilized in curries, and added to hot drinks, etc.
· Garlic: Allium sativum, otherwise called garlic, is a sharp smelling types of the onion family. It has been utilized in cooking for as far back as 7000 years and is a staple in numerous pieces of the world, including Mediterranean, Asian, and African food. From curries to stews and soups, and from chutneys and plunges to pickles and seasoned oil, garlic is utilized in a wide range of cooking.
C. Souring Agents used in Konkani Food
· Bilimbi: This is the product of the Avarrhoa bilimbi or cucumber tree and is a direct relation of carambola. It is a tropical tree and fills in nurseries and patios. It is utilized as often as possible in Goan cooking for making pickles or as a souring specialist in soups and stews, or even curries.
· Carambola: The product of the Avarroha carambola tree, otherwise called star organic product, is utilized along these lines as Bilimbi organic product; that is to make pickles and chutneys or for eating crude with salt. A few Konkani plans use jaggery to counter its incredibly tart taste.
· Tamarind: Tamarindus indica or the tamarind tree is a leguminous tree local to tropical Africa however filled broadly in India. The concentrate of this unit – which tastes like acrid tasting organic product, is utilized as a souring specialist in numerous Konkani plans that range from rice dishes, cooked vegetables, chutneys, lentils to fish like crab.
· Green Mango: Though dried and ground, green or unripe mango or amchoor powder is utilized in Indian dishes to give them a tart flavor; the crude natural product itself is blended in with coriander, bean stew and different flavors to make heavenly prepared chutneys and side dishes that work out positively for rice.
· Kokum: This is the product of Garcinia indica, a tropical plant having a place with the mangosteen family. Its external cover is sun-dried to make aamsul or kokum. In the Konkan area, it is known as bhirand and is the most regularly utilized souring specialist, granting a marginally sharp taste to dishes alongside a dim red color.
D. Vegetables, Fruit and Flowers utilized in Konkani Cuisine
· Coconut: The product of the coconut tree or Cocos nucifera, likewise called kalpavriksh in Konkani, is utilized from multiple points of view in Konkani food. The organic product is accessible in bounty around there and is utilized ground, dried and ground, seared or as a glue, or as coconut milk in various plans, some truly mainstream ones being Sol Kadhi, Ambe Hashale, Vali Ambat, etc.
· Gourds: Konkani food has some notable plans that utilization different sorts of gourd, be it harsh gourd, bottle gourd or debris gourd, which are cooked in coconut curry with a combination of flavors that give them a hot and acrid flavor. Different kinds of gourds utilized are snake gourd and edge gourd.
· Malabar Cucumber: Known as magge in Konkani, Malabar cucumber is a beefy vegetable looking like a pumpkin. It is utilized as a fixing in planning rasam and curries in Goa and Kerala.
· Chayote: Also known as christophine, this is a vegetable that is effectively accessible all year and can be hacked and cooked utilizing flavors like mustard seeds, fenugreek, asafoetida, and ground coconut.
· Yam and Chinese Potato: Suran or sweet potato and soppoor nutcase or Chinese potato are cooked with fiery coconut chutney and asafoetida and work out positively for rice.
· Sweet potato: Kananga, as yam is known as in Konkani, is utilized to make phodis which can be both southern style or skillet fried.