12 seconds of a memory from a year ago, when we were shooting Konkani Muslim recipes in Dapoli. This is Katri. We first made & sundried the Katri, and then cooked it along with sugar & grated coconut….

12 seconds of a memory from a year ago, when we were shooting Konkani Muslim recipes in Dapoli. This is Katri. We first made & sundried the Katri, and then cooked it along with sugar & grated coconut. It was deeeelicious! Yesterday, on #HistoryOnAPlate, @thebombayglutton took us into the Konkani Muslim Kitchen – of a community that’s descended from Arab Traders who married fiesty Koli Women along the Konkan coastline, and so has influences of both of these vibrant food cultures. Saher’s Ma made us a Sweet Saravle, with eggs broken into it. Saravle is another of the ‘pastas’ that the Konkani Muslim community makes. Like Katri too. Of Katri I was told that it is so called because it looks like Aloo Katri (Salli). Yesterday Saher added that it’s also called Kobi, as it looks like, well, Kobi or Gobi or Cabbage that has been shredded for say a coleslaw. These ‘pastas’ are made both sweet and savoury – dunked into a mutton or chicken curry. Oh man.
#Saravle #Katri #KonkaniMuslim #HeirloomRecipes #HistoryOnAPlate #Pasta #IndianPasta #Recipe #RecipeOfTheDay #IndianFood #LostRecipes