Alsande~Bee Koddel With Magge And Bikkand / Cow Peas (Black Eyed Beans / Chawli) Curry With South Indian Cucumber And Jackfruit Seeds …….. Yummy …. A lovely Amchi dish seasoned with lots of garlic that goes well with rice ….
Koddel by now needs no introduction for all those of you have kept following my Amchi recipes. I have posted them often with different combinations here before. This is no different from it in fact there is only one additional veggie in this from the previously posted recipe. The seasoning / tempering is the same ie. Garlic seasoning another favourite in my family.
But for people who want to avoid garlic can always season it with Mustard Seeds and Curry leaves. You can add Hogplum(Ambado) or Bimbul to this curry. In which case to do not add tamarind while grinding. Add it when you add the masala and cook together.
As you are aware I always freeze and store plenty of bikkands / jackfruit seeds specially for this dish which lasts me almost for 5-6 months. Just wash, remove the outer white skin and mash or crush each bikkand / jackfruit seed a bit. There should be visible cracks. You will need about 10-12 number of bikkands / Jackfruit seeds.
Wash and soak 3 cups of alsandebee / blackeyed / cowpeas overnight in plenty of water. Next day wash again in plenty of water and drain of the water.
Cut the magge / South Indian Cucumber into medium sizes pieces. Discard the inner seeds and retain the outer skin. Wash in plenty of water and keep it ready.
Put the peas along with the mashed jackfruit seeds and the chopped magge / south Indian cucumber pieces in a pressure cooker. Add enough water, it should reach about ¼ inch above the level of the ingredients in the cooker. Pressure cook to 1-2 whistles and let cool. When the pressure drops remove from the pan and put it in a stainless steel vessel.
Masala to be ground : Grind to a fine paste 2 heaped cup of freshly grated coconut with 10-12 kashmiri red chillies and a small marble sized tamarind with as little water as possible. Remove and add the masala to the cooked ingredients in the vessel. Mix the masala well, add in water if necessary to bring to a thick gravy consistency. Add salt to taste and bring to a boil. Lower the heat and simmer for 5-10 minutes.
For Tempering : Heat 1tblsp oil in a small kadai. Add about 10-12 peeled and mashed garlic mashed / crushed a bit, when browned pour over the curry and cover with a tight lid.
Keep the curry aside for 10-15 minutes covered, for the flavours to seep in.
The curry is ready to be served. Serve the koddel hot with rice or roti. You can serve this dish with Idly / dosa / Roti too.
** For the method of Frozen Bikkand, Please follow the link given below .......