10 Dishes From The Konkan Belt You Should Not Miss!

10 Dishes From The Konkan Belt You Should Not Miss!
A traditional Konkani fare is usually heavy on coconut, fish and mangoes., Photo Credit: Shutterstock

If your claim to fame is your love for spice, then dig into these authentic Konkani dishes for an unforgettable culinary experience!

Roshni Subramanian
September 15 , 2019
08 Min Read

A narrow strip tucked between the Western Ghats and the Arabian Sea, the Konkan region is a sight to behold. Stretching from Thane in Maharashtra to all the way in Mangalore, Karnataka, the Konkan belt is surrounded by the breathtaking scenic landscape of Sahyadri hills. Drawing influences from the Maharashtrian, Goan and Karnataka cuisine, Konkani food is known to be meat heavy with copious amounts of spices. A traditional Konkani fare is often considered incomplete without coconut and kokam which are primary ingredients in any Konkan household.Contrary to popular belief that Konkani cuisine is predominantly non vegetarian, the konkanastha brahmin cooking is strictly vegetarian and a lot less spicy. While Konkan cuisine is an umbrella term, there are usually two styles of preparation - The Karwar cooking and the Malvani cooking.Here’s a guide to what to eat when on a journey along the Konkan coast. 

Sol Kadhi

Sol Kadhi or Kokum Curry

One of the most popular drinks to come out of the Konkan belt, Sol Kadhi is a hot and spicy digestive drink. Made entirely out of coconut milk and kokam, the tanginess of kokum kadhi or sol kadhi is unparalleled. Largely produced in the Konkan region, kokam is a very popular souring agent. Consumed at the end of a meal, sol kadhi strikes the right cord with the soul !

Bombil Fry or Bombay Duck

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Bombil Fry or what is more popularly known as Bombay Duck is a Maharashtrian and Konkani delight. Not to be confused with any other kind of duck, Bombay duck or bombil is a variety of fish, consumed either fresh or in its dried form. The marinated duck fish is shallow fried till golden brown and served with a lemon wedge.


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Patholi is a Konkan take on a rice dumpling. Sweet rice dumplings are steamed in turmeric leaves and filled with dessicated coconut. Topped with a generous serving of ghee, patholi is extremely fragrant and flavourful. One can even use banana leaves, in case, turmeric leaves are not available. A perfect ending to a sumptuous meal, these Konkani ‘dumplings’ or ‘pudding’ are prepared during festivals that fall during the monsoons.



A dish native to North Kanara, Airavat is a perfect blend of tamarind, jaggery, ginger and dates. A regular feature on occasions like festivals, wedding ceremonies and religious feasts, Airavat is an explosion of flavours. Though not much is known about the origins of this dish, but what we can assure you is that this Konkan delight will leave you craving for more.

Bharli Vangi

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Though bharli vangi is a traditional Konkani dish, each region has its own variation of making this stuffed eggplant gravy. Within Maharashtra itself , there are three styles of preparation. While the Konkan method adds roasted peanuts to the curry along with the spicy Malvani masala, the North Maharashtrian version has poppy seeds, sesame seeds and niger seeds in the gravy. The Karwar style brinjal curry has a coconut based gravy and is best served with rice. 


Steamed rice cake in Banana leaf

Kadamb is the Konkani version of steamed idlis. Prepared with cucumber, rice, jaggery and coconut, Kadamb makes for a great breakfast option. Steamed with either banana leaf or turmeric leaf and seasoned with mustard seeds, Kadamb is served best with green and white chutney.



Well, you cannot talk about Kadamb without mentioning Kolombo. This Konkani Sambar is not very different from a typical sambar available in a tamilian household. The spices and the preparation method are pretty much the same, the only difference being that the Konkani variation is loaded with vegetables. 

Clams Gravy

Clams Gravy

The Konkani cuisine is best known for its seafood recipes. So naturally the discussion cannot go further without raving about the oh so delectable clams gravy. Clams can be broadly classified into three types - khubbe, tisre and kalva sukke. This Konkani delicacy is prepared using kalva sukke. With an overload of coconut, using both fresh coconut and dry roasted coconut, this rich curry is best served with steamed rice. 

Mooga Mole Randayi

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Ending the list on a healthy note, Mooga Mole Randayi  is a Konkan special sprouted moong dal curry. Again belonging to the sambar family, this dish is made without onions and garlic. Rich in protein, Mooga Mole Randayi is a customary element in most Konkani thalis.


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