Sunday, June 9, 2019

Bikkanda / Jackfruit Seed~ Coriander Leaves Tambuli.


“Bikkanda / Jackfruit Seed~ Coriander Leaves Tambuli” ... Tambuli as you all know is usually a curd based side dish and is a delight to relish with hot rice during summer as it is very cooling on tummy ... Jackfruit seeds have lots of health promoting nutrients in them, so the next time do not discard them ... there are so many dishes that can be prepared and relished using them, tried my own mix and match tambuli today and it tastes really awesome ... Yummilicious ....

** Tambuli is a curd based side dish prepared often in my home and I have posted them many a times before in various combinations as we love to have this cold dish specially during summer with hot rice. It tastes awesome and is good for the tummy too, sort of a coolant. I am not running into any details about Tambuli, as I have written almost all I know about this dish and if you use the search option or if you click on the link given at the bottom of this recipe, you will find them all in a row and you can go through them and read on the same. All I can say is, if you are a curd lover like us and if jackfruit seeds are available to you, do try out this simple dish and relish with your family and friends. You can have this with rice along with some fries and your lunch is all sorted out. But if need be you can serve it as a side dish with a thali along with all dishes as an accompaniment or even serve it with Idly/khotto and it tastes awesome. Either way the dish taste great provided you serve it fresh, does not remain good even in fridge if stored over 8 hours. 

** I would like to write a thought of my own about Jackfruit seeds here. Somehow these hard seeds that are found within the fruits have never got their due credit and have always been branded as gas inducing ingredient. Not so, if used in limits, you can give a search in google and go through the health benefits these tough seeds have stored within them and you will be appalled to think that you just threw them without a second thought. But now when the western countries are now going ga-ga about it, we are suddenly aware of these seeds that were always around us in plenty. Sometimes I wonder why do we Indians ever doubt our ancestors?? Is it our faulty education system wherein we think that if we know to read, write and talk in English, we are smart while our Granny's could not do so. My Mom always added them curry after pressure cooking them. Those days we had wood fire and she always put them on the burning wood and roasted them and they were a delight to eat all charred outside and soft within, I really miss them as now we do not have those facilities.

** It is really funny to note that almost all our Indian Ingredients like coconut oil, turmeric, mangoes, jackfruit seeds, millet and many more ingredients are all now given priorities in western parts and suddenly we are all in our toes to claiming them ours, while till recently we neglected them. There is a saying in Hindi "Ghar ki Murgi Dal Barabar" meaning that which is found in our backyards is always two cents for us, while we appreciate that which is colorfully shown to us. Just like how we are consuming the colas and the noodles by gallons, which are harmful to health not to mention the 6 month back packed wafers. The modern style of living has somehow removed us from our roots and made us fall prey to western culture. I have experienced this when it took toll on my health and when I cut them down drastically my health began improving, miles to go, but I will. I suggest you make small changes and cook healthy food at home for family, do enjoy outside food, but in limits and you will note for yourself the changes in you and in the activities of your children.


** Here is the simple method of preparing “Bikkanda / Jackfruit Seed~ Coriander Leaves Tambuli” … My style ..... 

** Mash about 10-12 jackfruit seeds with a heavy weight so that the outer white cover breaks open. Roughly chop or crush the inner seeds and put it in a pressure cooker with a cup of water and pressure cook to 2-3 whistles. 

** Keep the cooker aside and allow the pressure in the cooker to fall on its own and when able to open the lid, do so and allow the cooked jackfruit seeds to get completely cooled. Do not discard the cooked water, we can use it for grinding later. Keep this ready aside. 

** Meanwhile, pick, wash, drain and chop one cup of fresh coriander leaves and keep it also aside ready. 

** In a thick bottomed kadai / pan, add 1 tsp of coconut oil or any other edible oil, you can also use ghee. When hot lower the heat and add in 2 tsp of jeera (cumin seeds) and 3-4 black pepper corns (kali miri) and fry well for a minute. Now add in 5-6 green chillies chopped to bits (depending on individual spice level) and continue frying for a minute. Lastly add in ¼ cup of coconut gratings, mix well, fry for a minute, remove and keep aside to get completely cooled. 

** Once all the ingredients have cooled down and reached room temperature, add in the cooked jackfruit seeds along with the water, coriander leaves kept aside and the fried ingredients into a mixer grinder and grid to a very smooth paste. Add in extra water only if necessary. The ground mixture should be very smooth but thicker in consistency as we have yet to add curds. Now pour the ground mixture into a bowl. 

** Beat one cup of thick fresh curds to a smooth consistency and add it to the ground paste in the bowl with salt to taste and blend all the ingredients well. Check the consistency, If you find the tambuli too thick you can add n a little bit of water or curds and mix well, though the consistency of tambuli should be maintained thick. 

** For tempering : Heat 1 tsp of coconut oil / ghee in a small pan, when hot, lower the heat and add in ½ tsp of jeera (cumin seeds), ½ tsp of mustard seeds (Rai / Sasam) and when they begin to splutter add 1 or 2 whole round red chillies or if large sized chillies, cut into pieces along with 8-10 curry leaves, fry for a minutes and pour over the tambuli. Cover and keep it aside for 5-10 minutes. 


** “Bikkanda / Jackfruit Seed~ Coriander Leaves Tambuli” is done and ready to be served. This is a side dish that is served along with other dishes with rice, but in my home we love to relish tambuli with hot rice only and do not need anything else, except maybe a few fries or papad. Tastes awesome with Idlies too, I usually serve it as side dish for lunch and then with Idly for breakfast the next day morning. My hubby really prefers this to the chutney sometimes, also it is healthier than chutney as the coconut content in tambuli is much lesser. 

** Do try out this simple tambuli and relish with any dish of your choice. If you need to serve it a few hours later keep it in the fridge immediately on preparing without addition of salt and add salt just before serving. Addition of salt to salads and curd dishes makes the dishes run sour if kept for hours, so add it add later stage to avoid the dish running tart. Enjoy this tambuli with your family and friends and do give me a feedback or leave a comment. It really encourages me to do more. 

** IMPORTANT NOTE : "Tambuli" is best served fresh as and when prepared as it tends to turn tart when stored even in fridge for over 10 hours. I suggest that you serve it immediately unless it is inevitable and you need to put it in fridge, in which case see to it that it is finished in 10-12 hours. 

** Sharing a common link below to “Tambuli” recipes in my Blog, please go through the same for varieties of dishes and choose that which you would prefer to cook. 

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. 

** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….

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