Hinga Chutney | Coconut Asafoetida Chutney: A Konkani Recipe

I have been meaning to try this Konkani recipe for Hinga Chutney for a while now. I love both the main ingredients of this chutney Coconut and Asafoetida. This chutney is different from the usual variations of Coconut Chutney; be it the simple Coconut Chutney for Idli and Dosa, the Coconut Garlic Chutney used with Mysore Masala Dosa, or the Coconut Fried Dal Chutney that tastes great with Medu Vada.

Coconut Asafoetida Chutney | Hinga Chutney from Konkan
Coconut Asafoetida Chutney | Hinga Chutney from Konkan


What I love about the Hinga Chutney is the strong flavour of hing that comes through. Hing or Asafoetida is very commonly used in Indian cooking (especially in dal) and is a great digestive agent. Less commonly known are its use in treating high blood pressure and as a blood thinner.

Anyway, I love the taste of Hing and so this recipe for Hinga Chutney, which is an integral part of Konkani cuisine, is very popular with me. 🙂

How to Make Konkani Hinga Chutney

Time: 10 Mins

Makes: 1 Cup

Serves: 6 to 8


  1. Grated Coconut – 3/4 Cup
  2. Red Chillies – 3 or 4 (Byadgi will give you a nice red colour)
  3. Hing – 1/2 tsp + 1 pinch
  4. Tamarind – 1/2″ ball
  5. Mustard Seeds, Rai – 1/2 tsp
  6. Oil – 1 tsp
  7. Curry Leaves – 4 to 6
  8. Salt to Taste

Method to Make Hinga Chutney

  1. Dry roast the red chillies.
  2. Grind the red chillies, coconut, tamarind, 1/2 tsp hing, and salt with some water to a smooth paste.
  3. Remove the Hinga Chutney into a bowl.
  4. Heat the oil.
  5. Add mustard seeds and wait till they splutter.
  6. Turn off the heat.
  7. Add a pinch of hing and curry leaves to the hot oil.
  8. Mix well.
  9. Add the tempering to the chutney.
  10. Enjoy the Hinga Chutney with Idlis or Dosa.


  • I did not have Byadgi chillies at home, so I used 1 Large Kashmiri Chilli and 2 Large Pandi Chillies. I got the colour and the heat. 🙂
  • I love the taste of hing and so am generous with it. Reduce the hing to 1/3 tsp if you so wish but then remember this is a Coconut and Asafoetida chutney.
  • I used coconut oil for tempering.

Kolache Pohe – Poha with Coconut Milk, Tamarind, and Jaggery

Kolache Pohe - Konkani Recipe

Poha is a staple in my home and for some reason I love Poha and all that I can do with it. 🙂 I also love Coconut Milk and so when I heard of Kolache Pohe, I was super excited and wanted to try it immediately.

From my research shows, Kolache Pohe is a popular snack in the Konkan region of Maharashtra. When I read the recipe, I marveled at the tastes this dish incorporated: sour, sweet, and spicy complementing the cool Coconut Milk. To top it all it is a virtual no-cook recipe (except for the tadka). What more could one ask for.

I made it with the regular or Jada Poha which was readily available at home. You could also make it with Patal Pohe or thin Poha.

Kolache Pohe - A Snack from Konkan

How to Make Kolache Pohe | Poha with Coconut Milk, Tamarind, and Jaggery

Kolache Pohe - Poha with Coconut Milk, Tamarind, and Jaggery
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
Kolache Pohe is essentially Poha in Coconut Milk mixed with Jaggery and Tamarind Pulp and tempered with Cumin and Green Chillies
Course: Snack
Cuisine: Konkan
Servings: 4
Author: Aruna
  • 1 Cup Jada Poha - 1 Cup OR Patal Pohe - 1.5
  • 2 Cups Coconut Milk
  • 2 tbsp Grated Jaggery
  • 3/4 tbsp Tamarind Pulp
  • 2 Green Chillies
  • 3/4 tsp Cumin Seeds
  • 1 Large Pinch Asafoetida or Hing
  • 1 tsp Ghee
  • Fresh Coriander - For Garnish
  • Salt to Taste
If you are using Jada Poha
  1. Dissolve some salt in 2 cups of water.
  2. Add the poha to the salt water.
  3. Let it soak for about 15 seconds.
  4. Using a colander, drain out all the water.
  5. Leave the poha in the colander for 30 minutes till all water drains out.
If you are using Patal Pohe or Thin Poha
  1. You don't have to do anything. 🙂
To Prepare the Coconut Milk
  1. Chop the green chillies to fine pieces.
  2. Mix the salt, jaggery and tamarind pulp in coconut milk till the jaggery is dissolved.
  3. In a ladle, heat the ghee.
  4. Add the cumin seeds and chopped green chillies.
  5. Stir-fry till the cumin starts to change colour.
  6. Turn off the heat and add the asafoetida.
  7. Mix well.
  8. Add to the coconut milk.
  9. Mix well.
Method to Make Kolache Pohe
  1. In a deep dish, add 1/4 of the pohe.
  2. Pour 1/4 of the seasoned coconut milk on top of the pohe.
  3. Garnish with fresh coriander.
  4. Enjoy!
Recipe Notes

If you are using Patal Pohe, let it soak for a couple of minutes after adding the coconut milk before eating.


Kolache Pohe - A Snack from Konkan

Ambe Daali | Konkani Style Mango Dal

Konkani Style Mango Dal | Ambe Daali
Konkani Style Mango Dal | Ambe Daali

Mammidikaya Pappu or Andhra Style Raw Mango Dal was the very first recipe that I posted when I started the blog. And as is wont with something new I told all my friends that I had started a blog. One of the many who visited my blog was my friend Almas. The instant tip that I got from her was make the same dal and add some coconut to the tempering as the Konkanis do. Called Ambe Daali, this dal uses coconut in tempering and is simply mouth watering.

As you can see it tool me 3 years to try this and now I am kicking myself about why I did not try it earlier!

So this past week, when I made Ambe Daali, Konkani Style Mango Dal!

How to Make Konkani Style Mango Dal | Ambe Daali


  1. Tuvar Dal  – 1 Cup
  2. Raw Mango – 1 Large (or 2 Small)
  3. Red Chillies – 2-3 (more if you like it hot, as I do!)
  4. Mustard Seeds  – 1/2 tsp
  5. Ghee – 1/2 tsp
  6. Turmeric – 1/4 Tsp
  7. Water – 2 to 3 Cups
  8. Garlic Cloves – 4 to 6 (Optional)
  9. Grated Coconut – 2 tbsp
  10. A few curry leaves
  11. Salt to Taste


  1. Soak tuvar dal in 2 cups water for about an hour.
  2. Peel the mango and chop into 1/2″ pieces.
  3. Pressure cook the dal and mango pieces separately till done.
  4. Mash the dal.
  5. In a heavy bottomed vessel, heat ghee on a low flame till it melts.
  6. Add mustard seeds and wait till they splutter.
  7. Add the garlic pods and fry till golden brown.
  8. Add split red chillies, turmeric, and curry leaves.
  9. Stir fry for a few seconds.
  10. Add the grated coconut and saute for a few seconds.
  11. Add dal, mango pieces, and salt.
  12. Add some water, if required.
  13. Mix well and bring to a boil.
  14. Serve Ambe Daali hot with rice and ghee.
Konkani Style Mango Dal | Ambli Daali
Konkani Style Mango Dal | Ambli Daali


  • Soaking the dal is just a way of making it cook faster.
  • Do not mix the dal and the mango before cooking. The sourness in the mango stops the dal from cooking easily.
  • Mango pieces are done when they look transparent and can be mashed by hand.
  • You can make this dal to be thick or to have pouring consistency like sambar.
  • We often have Potato Fry or Bhindi Fry as a side-dish.

Moong and Udad Dal Idli (aka Dal Idli or Dali Santhan) – A Mangalore/Konkani Speciality

Moong and Urad Dal Idlis - Dali Santhan - Konkani Recipe
Moong and Urad Dal Idlis – Dali Santhan

The moment I saw the recipe for a Lentils & Semolina Idli on Annapoorna Prabhu Sanoor‘s blog, I just knew I HAD to try it. After reading her recipe, I did a bit of research on the Internet (as is wont) and found several similar recipes. I finally made it without the semolina, but the inspiration remains Annapoorna’s post.

Do visit Annapoorna Prabhu Sanoor‘s blog; more importantly do get a copy of her Mangalore Cookbook:Breakfast & Teatime Recipes, which seems to be a treasure trove of traditional Mangalorean cuisine.

Now, without further ado, I present Dal Idli also known as Dali Santhan.

A santhan is a spongy idli that is steamed in a plate instead of a traditional idli mould.

Serves: 4

Preparation Time: 16 Hours

Cooking Time: 10 Mins


  1. Moong Dal – 3/4 Cup
  2. Udad Dal – 1 Cup
  3. Fenugreek Seeds – 1/2 tsp
  4. Green Chillies – 3 or 4
  5. Grated Ginger – 1 tsp
  6. Turmeric Powder – A Large Pinch
  7. Salt to Taste
  8. Oil for Greasing the Mould

Method to Make the Batter

  1. Soak the udad dal and fenugreek seeds together in 2 cups of water for 4 hours.
  2. In parallel, soak moong dal separately in 2 cups of water.
  3. After 4 hours, drain the water completely from the two dals.
  4. Grind each dal separately into a thick batter of pouring consistency.
  5. Mix the two batters and some salt together by hand. Mixing by hand aids fermentation.
  6. Set aside to ferment for about 10 hours in a large vessel. The batter will nearly double in volume, so use a large enough vessel. 
  7. When the batter has fermented, add finely chopped green chillies, grated ginger, and turmeric.
  8. Mix with a gentle hand.

Method to Make Idlis

  1. Grease an idli mould.
  2. Pour enough batter into the mould.
  3. Steam in a pressure cooker for about 7-8 minutes.
  4. Let the cooker cool for 10 minutes.
  5. Serve the Dal Idli hot with some Coriander Chutney.


Sol Kadhi or Kokum Kadhi

Sol Kadhi or Kokum Kadhi
Sol Kadhi or Kokum Kadhi

These past few years, summers in Mumbai have been scorching and this year is no different! Sweating in the Summer Heat!

We have heard a number of explanations for why this is so (hot winds blowing from the North is the latest) but that does nothing to mitigate our suffering. Apart from searching for shade, switching on the ACs and wearing light clothing, we are finding cooler stuff to eat. Masala Chaas, Nimmakaya Majjiga, Nimbu Pani, Kokum Sherbet….. Absolutely anything that can soothe a parched throat is welcome.

One such absolutely delicious option is Sol Kadhi or Kokum Kadhi. The beauty of this kadhi is that you can eat it with rice or then just simply drink it.


  1. Dried Kokum – 15
  2. Thick Coconut Milk – 1 Cup
  3. Green Chillies – 3
  4. Garlic Cloves – 4
  5. Cumin Seeds – 1/2 tsp
  6. Curry Leaves – 5 or 6
  7. Ghee – 1/4 tsp
  8. Hing or Asafoetida – A Pinch
  9. Salt to Taste


  1. Soak the Kokum in 1 cup hot water.
  2. Set aside for 45 minutes.
  3. Squeeze the Kokum to extract all the juice.
  4. Add the Coconut Milk to the Kokum extract.
  5. Grind the green chillies and garlic to a fine paste.
  6. Add the chilli-garlic paste and salt to the Coconut Milk and Kokum mix.
  7. Mix well.
  8. In a ladle, heat the ghee.
  9. Add cumin seeds and wait till they start to change colour.
  10. Turn off the heat.
  11. Add the asafoetida and curry leaves.
  12. Mix and wait for 1 minute.
  13. Add the tempering to the Kadhi.
  14. Mix well.
  15. Add some water, if the Kadhi is too thick.
  16. Serve as a drink (chilled or at room temperature) or with rice.


  • After extracting the juice from the kokum, I typically add 1/4 cup hot water to the squeezed kokum and extract juice again.
  • You can also add one red chilly to the tempering.
  • You can omit the tempering altogether if you wish to serve Kokum Kadhi or Sol Kadhi as a drink.