vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Kokum And Coconut Chitranna With Spiny Gourd Crispies

Andhra Chicken Veppudu Biryani

Andhra Chicken Veppudu Biryani

A unique fusion of 2 different recipes makes this dish deliciously delightful. This dish ...

SUGAR CANE PAYASAM

Sugar Cane Payasam

Sugarcane kheer is a wonderful dish, rich in taste. Payasam is a traditional dessert fro...

Street Food Biryani Fried Rice Method

Street Food Biryani Fried Rice Method

Street food biryani fried rice is simple to make within no time and delicious in taste to...

Ram Pulao (Gatta Pulao)

Ram Pulao (gatta Pulao)

An easy-to-make khichdi from the gujarati town of kathiyavad! A perfect combination of da...

Walnut Saffron Pulao

Walnut Saffron Pulao

Saffron rice with walnuts is a deliciously rich authentic Indian recipe served as a main ...

BEAN FRIED RICE

Bean Fried Rice

Bean fried rice is a rice recipe. It is highly nutritional and protein rich meal....

Kokum And Coconut Chitranna With Spiny Gourd Crispies Recipe, Karela Sabji, How To Make Kokum And Coconut Chitranna With Spiny Gourd Crispies Recipe

A spin to South Indian tasty rice of coconut and kokum and it is easy to prepare.

KOKUM AND COCONUT CHITRANNA WITH SPINY GOURD CRISPIES

 

 

Wholesome meal made with kokum & coconut served with spiny gourd cr... Read More..

About Recipe

Kakarakaye koora, Pavakkai Kuzhambu, Karela torkari

How to make KOKUM AND COCONUT CHITRANNA WITH SPINY GOURD CRISPIES

(6 ratings)
40 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
KOKUM AND COCONUT CHITRANNA WITH SPINY GOURD CRISPIES
Author : Vahchef
Main Ingredient : Kokam
Servings : 4 persons
Published date : March 20, 2019


Ingredients used in KOKUM AND COCONUT CHITRANNA WITH SPINY GOURD CRISPIES
• Dry red chilies - 2 numbers.
• Coriander seeds - 1/2 tea spoon.
• Chana dal - 1/2 tea spoon.
• Sesame seeds - 1 tea spoon.
• Kokum - 10-15 grams.
• Sugar - 1 pinch.
• Salt - to taste.
• Oil - 2 tablespoons.
• Mustard seeds - 1/2 tea spoon.
• Urad dal - 1/2 tea spoon.
• Asafoetida - 1 pinch.
• Turmeric powder - 1/4 tea spoon.
• Curry leaves - 1 spring.
• Green chillies - 4-5 numbers.
• Coriander leaves(grated) - 1/4 bunch.
• Fresh coconut - 1/2 cup.
• Boiled rice - 2 cups.
• Spiny gourd - 5-6 numbers.
• Rice flour - 1 tablespoon.
• Red chili powder - 1/4 tea spoon.
Method:
  • Heat pan and add dry red chilies, coriander seeds, chana dal and saute it, later add sesame seeds and saute for 1 minutes.
  • Chop the soaked kokum and add sugar, salt and mix it, later transfer into a plate.
  • Heat oil in a pan and add mustard seeds, urad dal, asafoetida, turmeric powder, curry leaves, green chillies, coriander leaves, grated coconut, chana dal mixture powder and saute it.
  • Add kokum, boiled rice and saute it and place the lid and keep aside.
  • For spiny gourd crispies: Cut the spiny gourd into thin slices.
  • Place in a bowl and add pinch of salt, rice flour and mix nicely, later deep fry in oil along with curry leaves until golden in colour.
  • Transfer into paper plate and sprinkle red chili powder.

Now kokum and coconut chitranna with spiny gourd crispies are ready to serve






Cooking with images Karle Rassa , Bitter gourd rasdar, Hagalkai saaru





Articles


KOKUM AND COCONUT CHITRANNA WITH SPINY GOURD CRISPIES

 

 

Wholesome meal made with kokum & coconut served with spiny gourd crispies  Kokum  and coconut chitranna with spiny  gourd crispys is one the splendid rice preparation in India that is very easy to prepare. This is an awesome dish to eat, full of flavors and savor. The sweetness of coconut and tang of kokum blended together gives an exotic amalgamation of flavors to the cooked rice. This kokum and coconut chitranna goes well with crispy fried spiny gourd.

 

The taste of kokam is slightly sweet but acidic. It has a juicy exterior. The dried kokum peel tastes exceptionally sour with no traces of sweetness. It is generally used in making various preparations to give a tang to the dish. Kokum is mainly used as a souring agent just like tamarind. It has a fruity and tangy flavor. When kokum is mixed with rice it gives a nice tang to the rice. Chitranna is prepared is various ways but this is an excellent variations that should be included in your menu.

Do try this recipe and enjoy its explicit tastes.

Recipe : Kokum & Coconut Chitranna with Spiny Gourd Crispys

Ingredients:

  1. Red chilly                                    -        2 nos
  2. Coriander seeds                         -        ½ tsp
  3. Chana dal                                    -        ½ tsp
  4. Sesame seeds                              -        ½ tsp
  5. Kokum                                         -        10-15 gms
  6. Sugar                                            -        1 pinch
  7. Salt                                               -        To taste
  8. Oil                                                 -        2 tbsp
  9. Mustard seeds                            -        ½ tsp
  10. Urad dal                                      -        ½ tsp
  11. Asafoetida                                   -        1 pinch
  12. Turmeric powder                      -        ¼ tsp
  13. Curry leaves                               -        1 sprig
  14. Green chillies                             -        3 nos
  15. Coriander leaves(grated)         -        ¼ bunch
  16. Fresh coconut                             -        1-2 tbsp
  17. Boiled rice                                   -        2 cups
  18. Spiny gourd                                -        3 nos
  19. Rice flour                                    -        1 tbsp
  20. Red chilly powder                     -        ¼ tsp

Directions:

  1. Heat a pan and add red chillies, coriander seeds, chana dal and saute it, later add sesame seeds and saute for 1 mins.
  2. Chop the soaked kokum and add sugar, salt and mix it, later transfer into a plate.
  3. Heat oil in a pan and add mustard seeds, urad dal, asafoetida, turmeric powder, curry leaves, green chillies, coriander leaves, grated coconut, chana dal mixture powder and saute it.
  4. Add kokum pieces, boiled rice and saute it. Place the lid and keep aside.
  5. For spiny gourd crispies: Cut the spiny gourd into thin slices.
  6. Place in a bowl and add pinch of salt, rice flour and mix nicely, later deep fry in oil along with curry leaves until golden in colour.
  7. Transfer into paper plate and sprinkle red chilly powder.
  8. Now kokum and coconut chitranna with spiny gourd crispys are ready to serve

Kokum is a popular and a graceful tropical tree that grows mainly in the Konkan, Malabar and Kanara region of Western India. Kokum is scientifically known as Garcinia Indica or also called as Amsool or Sol. The Kokum tree blooms from November to February and the fruits ripen in April-May. The Kokum fruit (ratamba) looks very similar to the small variety plum and is dark purple color when ripe. The fruits are harvested when ripe and only the rind is preserved by drying in the sun which is the Kokum.

 

Sometimes salt is also rubbed onto the rind to speed up the drying process. Kokum fruit is considered to act as a Cholagogue, and is also used in treatment of skin rashes caused by allergies. Kokum fruit is steeped in sugar syrup to make Amrut-Kokum, and is used to avoid sunstroke. While buying kokum, look for soft, pliable rinds. Good quality kokum is dark purple in color. Another element of kokum is the kokum butter, an excellent emollient and is now used by cosmetics industry for lotions, creams, lip balms and soaps.

 

Kokum butter has fairly high meting point, considered one of the most stable exotic butters (Shea butter, cocoa butter, etc) and hence doesn’t need refrigeration. It is extracted from the kokum seed and is supposed to reduce degeneration of skin cells and restore elasticity. Do make fresh foods daily to satisfy your craving and stay healthy too. For more scrumptious and appetizing recipes, click on: www.vahrehvah.com My rating: 4 stars:  ★★★★☆ 1 review(s) You could always reach me at my below links:

My Cooking Videos Indian Recipes Indian Food Regional Indian Cuisines VahChef Sanjay Thumma

Enjoy Cooking and always remember that: VahrehVah is all about inspiring others to cook”!



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Kzkhan Posted on Mon Sep 14 2015

ha first?

Reply 0 - Replies
profile image

Sudha Jeyabalamurali Posted on Mon Sep 14 2015

What is Kokum chef??

Reply 0 - Replies
profile image

Malik Khan Posted on Mon Sep 14 2015

What those kokum called in English?

Reply 0 - Replies
profile image

sweet chocolate Posted on Mon Sep 14 2015

kokum is what?

Reply 0 - Replies
profile image

Sarah C Posted on Mon Sep 14 2015

sir...wer u live??

Reply 0 - Replies
profile image

kusuma namaduri Posted on Mon Sep 14 2015

kokum ante anti sanjay garu receipe bagundi kokum amiti chepandi pls?

Reply 0 - Replies
profile image

raiderrob672 Posted on Mon Sep 14 2015

I have a very good elderly friend who is from New Deli. he has had several stokes so is unable to cook for himself and can't remember what goes in certain dishes. I would like to cook him a meal that he might have grown up on. what would you rec

Reply 0 - Replies
profile image

kusuma namaduri Posted on Mon Sep 14 2015

sanjay garu naku basmati rice cook cheyadum correct measuing chepandi?

Reply 0 - Replies
profile image

Mango Vinay Posted on Mon Sep 14 2015

Bro, you are awesome. I like your cooking...?

Reply 0 - Replies
profile image

Deepa Sreeram Posted on Mon Sep 14 2015

Absolutely delicious preparation! Thanks a bunch! Lovely way to prepare Kantola :-)?

Reply 0 - Replies
profile image

maryam karyo Posted on Mon Sep 14 2015

nyuuuuum i will tray to cook..?

Reply 0 - Replies
profile image

Julia Campbell Posted on Mon Sep 14 2015

Great video Sir.?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter