Gluten free grains and flours in India
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Ingredients in Konkani Cooking

As I reach the completion of  my book on Konkani Cooking I have had fun finding out more about all the more  unusual ingredients used in this cuisine. Right now I have mentioned most of the scientific names and some common names of these ingredients ( also in 10 languages in the glossary of the book) but I'd be grateful for any other insights readers may have about the following:

Spices primarily used :

  1. Black pepper
  2. Fenugreek
  3. Red chillies   For example a.Byadgi b. Birds eye, c. Kashmiri chillies 
  4. Asafetida 
  5. Turmeric
  6. Mustard seed
  7. Cumin

Secondary Spices used:

1.Teppal, Tirphal, trephal, Sichuan pepper

2. Coriander

3. Khus Khus

4.Cloves

5.Cinnamon

6.Bay leaf/ Tej patta (different from Cassia leaf/bay leaf in the west)

7. Cardamon Black and green

 

 

B.Herbs

Green coriander

Green Mango

Curry leaf

Mango Ginger/ aamhaldi

Ginger

Garlic

C. Souring agents used in Konkani food for example

1.Bilimbi fruit of the Avarrhoa Bilimbi tree , also known as cucumber tree or tree sorrel. bilimbi,Irumban Puli,Chemmeen Puli,Bimbul, Orkkaapuli.A very acid fruit sometimes eaten raw as a relish. Mostly dried in salt and used as a souring agent in Konkani food.

2.Carambola/ Karmbal   also known as starfruit is the fruit of the Carmabola Avarhhoa tree,

3 Tamarind

4.Kokum

5.Mango pith

 

D.Vegetables, fruit and flowers  used in Konkani Cuisine

Coconut- Coconut tree. Called Kalpavriksh in Konkani cooking 

Gourds- ash gourd*, snake gourd, bitter gourd, teasel gourd, Ridge gourd, Bottle gourd, *

Malabar Cucumber , Magge

Chayote, Chow chow

Yam, kook, Chinese potato, Wild potato

Sweet potato

Banana, flower, pith and fruit

Drumstick , flower and leaves and fruit

Colocasia, leaves and corms

Breadfruit, /Neer phanas

Hog Plums/ Ambada

Wood apple ( note this is not Bel Phal)

Tender cashewnuts,

Jackfruit, fruit and seeds

Pumpkin, flowers and fruit

Gooseberries /Amla

Karmbal /Star fruit

Gulla or Matti Gulla ( green aubergine)

Greens- Brahmi leaves/Ekpani/Gotu Kola

              Venti

              Vaali

             Thotakoora

             Malabar Spinach

Tender Bamboo shoots

 

E.Lentils /peas

Cow peas

Horse Gram/ Kulith/

Besides, Green gram, Black gram, Pigeon Peas and Red lentils 

F.Fish

Common fish used in Konkani cooking- For example

Lady fish

Shark Ambotik

Rock fish

Do write in with any other local names of ingredients in order to help identify it for other users and also any personal or unusual way in which you clean, cut or cook any of the uncommon ones.

Thanks!

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