Phagila kusumbri

Spicy salad of kantola from Konkan region


  • 4 kantola, washed and finely chopped
  • 1/2 cup grated coconut
  • 4 dried red chillies
  • 1 teaspoon coriander seeds
  • 1/2 a lemon sized tamarind
  • 1/2 cup onions, finely chopped
  • 1 tablespoon oil
  • Salt to taste


  1. Add salt to chopped kantola. Mix well. Rest for 30 min. Squeeze to remove excess water.
  2. Heat oil. Shallow fry kantola piecs till uniformly roasted, brown and crispy. Keep aside.
  3. In some oil, temper coriander seeds, broken pieces of dried red chillies. Once cool, grind along with grated coconut and tamarind to form coarse mixture.
  4. Mix fried kantola with spice mixture, finely chopped onion and salt as per taste.
  5. Serve phagila kosumburi as side dish.

Leave a Reply

Your email address will not be published. Required fields are marked *