Do you know about these 7 dishes from the Konkan belt?

The Konkan region is a rugged section of the western coastline of India which comprises of the coastal areas of Maharashtra, Goa and Karnataka. It stretches North-South from the city of Mumbai in the North to Goa, which borders the southern tip of Maharashtra. The region has a rich Konkani culture and is home to many scenic beaches, many of which are yet to be commercialized and retain their pristine beauty.

Influenced by the traditions and culture of these three states, the Konkan region has some of the best seafood recipes of India and has become one of the most popular cuisines of recent times. Seafood like prawns, crabs and fish, coconut and local spices are some of the main ingredients used in Konkan recipes. Though Konkani food is closely associated with fish, the vegetarian version is also equally delicious. Here is a look 7 dishes from the Konkan belt you need to try.

A popular drink of the Konkan belt, Sol Kadhi is a spicy drink made with coconut milk and kokum. It is a very common practice to consume a glass of the drink at the end of a meal as it has many digestive properties. Also, there are many different variations of Sol Kadhi that can be found along the Konkan coast.

It is a tangy and spicy Indian pork curry which is influenced by Portuguese. Sarpotal is a popular dish among Catholic households of Goa. The meat is cooked with lots of red chillies, spices and vinegar. Interestingly, the curry only tastes better after three to four days. Sarpotel is served with sannas (rice cake), bread and rice.

Patholi is usually prepared during festivals that fall during the monsoon. Kind of a rice pancake or roll, it is filled with desiccated coconut and steamed in turmeric or banana leaves. Later, it is topped with generous dollops of ghee.

It is a delicious, crunchy preparation usually made with mackerel or pomfret which is cooked in a spicy masala made with red chillies, cloves, coriander seeds, peppercorns, cumin seeds, garlic, fennel seeds and lemon juice. Due to frying, it attains a beautiful texture and goes well with a bowl of rice and some lentil curry.

A popular and traditional Maharashtrian dish, the name ‘Bharli Vangi’ literally translates to stuffed eggplants. This vegetarian recipe is extremely popular among the Marathi people for its deep and robust flavours. It is made by stuffing baby eggplants with a spicy mixture of sesame, dry coconut, & groundnuts.

It is the Konkani version of steamed idlis and is prepared with cucumber, jaggery, rice and coconut. It is a favourite breakfast dish among the people. It is steamed in banana or turmeric leaves and seasoned with mustard seeds.

A mildly spiced crab curry, Kurle Ambat is very popular in Mangalore and Goa. It is prepared by cooking crabs in a paste of roasted spice and freshly ground coconut. It is usually served with rice or roti.