“Kulith- Keerlu ani Bimbula Ghalnu Koddel/ Horse Gram- Bamboo Shoots And Tree Sorrel Fruit Curry Seasoned with Garlic” .... Kulith is known for its health promoting properties and here is an awesome aromatic curry from GSB Konkani Saraswat Cusine that tastes awesome served with rice .... Yummilicious ...
** Koddel has been posted end number of times as its one of my favorite dishes that goes well with hot rice/ red ukda rice (red boiled rice). Koddel is a dish seasoned with garlic by and large and it imparts lovely garlic flavor to the dish which gives it the distinctive taste. I have posted the dish often with different combinations here before. This is no different from it, in fact there is only keerlu/ bamboo shoots along with pulses similar to previously posted recipes. However, if you wish to avoid garlic for any particular reason, the same can be prepared with mustard and curry leaves seasoning which we call gashi and is done on festive occasions when we avoid onions and garlic. However, if you are using garlic then please prepare the same, it tastes scrumptious.
** This one is however one of the favorite of all in my home. Addition of bamboo shoots give a lovely flavour to the dish. Bamboo shoots though are available in plenty now as its monsoon but you can brine them and use all year round too. Here the other ingredient I have added in is Bimbul/ tree sorrel fruit which my niece gave, it adds on a different taste of sourness to the dish all together. You can always add in tamarind while grinding if bimbul is not available or you can add in ambado/ hogplums if in season. However, if bimbul is available to you, do add in the same it imparts a lovely flavour to the curry so does garlic. Bimbul is not available in Mumbai, though there a few homes who have grown the same and niece Vanditha has access to the same, Thanks to her for sharing them ..
** Here is my recipe for “Kulith- Keerlu ani Bimbula Ghalnu Koddel/ Horse Gram- Bamboo Shoots And Tree Sorrel Fruit Curry Seasoned with Garlic” ... my style ...
** Ingredients :
Kulith/ Horse Gram: 2 cups
Bamboo Shoots/ Keerlu : 10-12 pieces of 2 inch each..
Bimbul/ Bimbli/ Tree Sorrel Fruit : 4-5 large size,
Coconut/ Soyi/ Nariyal : 1 cup heaped
Red dried Kashmiri chillies/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka :
Oil/ Tel/ Tela : 2 tsp
Garlic/ Losun/ Lehsun : 12- 15 cloves
** Clean, pick and soak "Kulith/ Horse Gram" overnight or for 8-10 hours in plenty of water. Once again, wash it well, put it in pressure cooker pan with enough water say about an inch above the level of kulith and pressure cook to 3-4 whistles on medium heat and then remove from heat and keep it aside for the pressure in cooker to fall on itself. Once able to open, do so and check if cooked, if not pressure cook to another whistle or till done. Kulith takes time to cook and usually never gets overcooked.
** When cooled completely, remove cooked kulith into a thick bottomed stainless steel vessel and keep it aside. You can strain the cooked water, add some more water to the kulith mix well, strain the same too and keep it away separately to be prepared into saar/ saaru which can be served as an appetizer or with rice and it tastes excellent. This is what is done in most Konkani homes. I am common link to all kulith recipes at the bottom of this recipe which includes the saar recipe too, do check it out and try.
** Wash and add in 8-10, 2.5 inch lengthx 1 inch width pieces of Brined or fresh Bamboo shoots/ Keerlu in a pressure cooker add in a cup of water (you can add the strained cooked kultih water too) and pressure cook to 2-3 whistles on medium heat. Let the pressure in the cooker drop on its own. Once you are able to open the lid remove and add in the cooked bamboo shoot pieces to cooked kulith in a vessel.
** Note : I used brined Keerlu/ Bamboo shoots though fresh ones are in season now, as I wanted to finish off my brined stock so that I can store the new ones. You can use brined (mitta ghallele keerlu) or fresh one’s as per your availability. In case you are using brined ones, it is best to soak the required number of keerlu overnight in plenty of water and change the water once or twice in between so that the extra salt in it get dissolved into the water and it becomes less salty. For the new ones too soak it in water to remove the strong smell it has.
** Masala to be Ground : Add freshly grated coconut (soyi/ nariyal) into a mixer grinder along with red kashmiri chillies (byadgi mirchi/ kumte mirsanga) and grind to a very fine paste. You can use the kulith cooked water for grinding the masala too which is what I usually do if not preparing saar. Also the masala should be ground to a thick and smooth texture without adding excess water.
** Note : Do add in a small marble sized pieced of tamarind/ chinchama/ imly while grinding the masala, if NOT adding any tart veggie to curry. I have added bimbul/ tree sorrel fruit to the curry so I have NOT ADDED any tamarind to the masala. You can also replace bimbul (tree sorrel fruit) with ambado (hogplum) or karmbala (starfruit) to the curry. At times I even add kokum/ kudumpuli or raw mango to curries.
** Add ground paste to cooked kulith and keerlu in the vessel and mix well. Add bimbul/ tree sorrel fruit after slicing off both sides edge portion and slicing them into roundels of 1/2 inch in size. Add salt (namak/ meeta) to taste and check the consistency of the gravy, if too thick add in some water to bring to desired thick consistency. Bring to a boil on medium heat, stirring in between to avoid it getting burnt. Once it boils for 2-3 minutes, lower the heat and simmer till the bimbul is cooked which hardly takes time. Remove from heat and keep it aside while we prepare tempering.
** For Tempering/ Pannaka : Heat oil (tel/ tela) in a small pan, when hot add in peeled and slightly crushed garlic cloves (losun/ lehsun) and fry till they are evenly lightly browned in color. Remove and pour this over the curry, cover and keep this aside for 15- 20 minutes for flavors to seep in. You can retain the skin of garlic and crush the same and use in tempering too, it tastes more aromatic.
** “Kulith- Keerlu ani Bimbula Ghalnu Koddel/ Horse Gram- Bamboo Shoots And Tree Sorrel Fruit Curry Seasoned with Garlic” is done and ready to be served. Kultih is a delicious dish that is best served with rice and we GSB Konkani Saraswats love to relish the same with Red Boiled rice/ Ukde SheetHa or plain rice. However, you can relish the same with roti/ paratha/ chapati/ phulka/ dosa/ idly/ appo etc. in which case keep the curry slightly thicker in texture/ consistency for better taste.
** Sharing a few common links to "Koddel Recipes", Recipes with Kulith/ Horse Gram", "Recipes with Bimbul" and "Recipes with Keerlu/ Bamboo Shoots" below, you may browse through the same in leisure and try them, the common link to kulith also includes the saar/ saaru recipe which I mentioned about above, that which is prepared using the strained pressure kulith cooked water, the common link to keerlu also includes the method of brine/ mitta ghalche/ salt water preserve of bamboo shoots .....
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