Maadyecha Kyaal (माडयेचा क्याल) | Nachnyachi Bhakri | @spchari1 | Epi 2 | Panch Pakwan | 241025
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Maadyecha Kyaal (माडयेचा क्याल) | Nachnyachi Bhakri | @spchari1 | Epi 2 | Panch Pakwan | 241025
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Prudent Media Goa
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4 511 просмотров · 1 г. назад
Maadyecha Kyaal is a traditional Goan-Konkan dish made in village homes, especially after Diwali when taro root (scientific name - Colocasia esculenta) (Local name - Aluchi Madi) is freshly available. Cooked with onions, kokum, and green chillies, it has a simple yet rich, earthy flavor. Seafood lovers often add dried Bangdo (mackerel), Sungta (prawns), or Galmo (baby shrimp) for extra taste. Usually served with bhakri, it’s a wholesome, nostalgic dish that reminds many Goans of home-cooked meals on wood-fired stoves. Rich in flavor and nutrition, Maadyecha Kyaal is a true seasonal favorite. So tune in, cook along, and enjoy the taste of Goan tradition!
Maadyecha Kyaal
The Star Ingridents
1 Taro root (Aluchi Madi)
2 Onion
4 Green Chillies
5 Dried Kokum Rinds
Salt to taste
Method
1. Peel the taro root and cut it into small pieces.
2. Wash the pieces well.
3. Add enough water to cover all the pieces and keep them to cook.
4. Cover the pot with a lid.
5. After some time, open the lid, stir the pieces, and check if they are cooked.
6. If not cooked, cover again and cook until soft.
7. When the pieces are almost cooked, add:
Chopped onions
Green chilies
Salt to taste
Kokum
8. Mix everything well so that all the ingredients blend evenly. This process of mixing thoroughly is called “Kenavane” in Goan language. That’s why the dish is called “Maadyecha Kyaal.”
9. Once everything is well mixed and cooked, take the dish out into a vessel.
10. This dish tastes best when cooked on a traditional wood-fired stove (chul).
11. For tempering:
Take a live ember from the stove.
Place it in the middle of the cooked dish.
Pour some coconut oil over the ember.
Immediately cover the vessel.
12. (Optional) Non-vegetarians can add:
Roasted dry mackerel (suka bangda), or
Fresh or dried prawns cooked on the chul.
13. Serve hot with Bhakri (traditional flatbread).
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